Arsip Tag: tomato

eggplant with yogurt and tomato relish – smitten kitchen

Traditional ikri (Russian eggplant caviar) uses red peppers and dill, too, but not the one I know so I skip it too. I made a little plain couscous to sprinkle on this so it felt more hearty; it’s tasty here but completely non-essential. You could also serve this over the couscous, or skip it entirely.

  • 3 tablespoons olive oil, divided
  • 1 1/4 to 1 1/2 pounds eggplant; I prefer the long, thin variety here but any will do
  • Salt and freshly ground black pepper
  • 1/2 cup (75 grams) dried couscous (optional)
  • 1 garlic clove
  • 1/4 cup packed flat-leaf parsley leaves
  • 1 cup cherry or grape tomatoes
  • 2 teaspoons red wine vinegar, plus more to taste
  • Red pepper flakes
  • 1/2 cup plain yogurt

Heat oven to 425 degrees. Trim eggplants and cut in half lengthwise; season cut sides with salt and pepper. Coat a large roasting pan with olive oil (1 to 2 tablespoons). Arrange eggplants cut side down; sprinkle with more salt and pepper. Roast for 25 minutes on the first side, or until brown underneath then flip and roast 5 to 10 minutes more. Remove from oven and let cool slightly.

Meanwhile, make couscous, if using it. Bring 3/4 cup water and a few pinches of salt to a simmer then pour it over dried couscous in a bowl. Cover with a lid or foil and let side for 5 minutes to absorb, then fluff with a fork.

Make tomato relish by pulsing garlic and parsley in a blender or food processor until finely chopped, then add tomatoes and pulse until they’re well chopped. Add 1 tablespoon olive oil, vinegar, salt, freshly ground black pepper or a pinch or two of red pepper flakes and pulse to combine. No food process or blender? Not a problem at all; just mince the garlic and parsley well and finely chop the tomatoes; stir this together with the remaining ingredients. Both methods: taste for seasoning. We like this extra sharp and almost always add 1 more teaspoon vinegar and more salt. The longer it sits, the more potent it gets.

To assemble, schmear each eggplant half with a little yogurt. If you’re using couscous, sprinkle a little on top. Spoon tomato relish over and serve the rest of all the above on the side.

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tomato bread + a bit about spain – smitten kitchen

Before we had kids — you know, when we got to do whatever we wanted, whenever we wanted, or so it seems in glowy hindsight — we went on vacation whenever we found an intersection of cheap airfare and unused vacation time. Then (and I bet this isn’t an unfamiliar story) we had a kid and travel abruptly stopped. What with all of the upbeat stories of angelic children on airplanes, enthusiastically staying seated for 8+ hours and effortlessly adapting to new time zones and cuisines, I can’t imagine how, can you? Plus, between naptimes and nappies and strollers and sippies and snack cups, wouldn’t we just be spending a considerable amount of money just to find a new group of strangers to apologize for our kids-being-kids to?

las ramblas gaudi's casa milà black vermouth at bar kasparo
bar kasparo xurros/churros, xurreria dels banys nous xurros/churros, xurreria dels banys nous
first cortado barcelona hostal de la granota

Fortunately, a couple of years in, reality set in too: we’re parents, we have kids, we’re not getting any younger. We don’t wait to wait 20 years to see the world again, so going on kid-adjusted vacations is still better than staying home. I’m so glad we did.

first house first house first meal in ullastret, can guel
second house naptime in a house twice as old as america our house
Untitled cadaques boqueria

What’s a “kid-adjusted” vacation? It’s going to be something different to each family. For us, it mostly means making sure every hotel and apartment for a summer trip has a pool (likely the part they’ll remember most). Traveling with another family with similar vacation priories (do things, but not too much) and children of similar ages has made it wildly more enjoyable. But mostly, it means doing a whole lot less. So, no, we didn’t make it to [name the top-tier restaurants wherever we went], we didn’t see [quiet exhibit in a big museum], we also missed [the thing you’re about to send me an all-caps email expressing your disappointment over; I agree, it would have been lovely] but we got to Spain (I’d never been). We walked the streets, we ate the potato tortillas and paella and patatas bravas, we drank the vermouth and gin-tonics, we saw the coast, we swam in the ocean, and we had a fantastic vacation.

girona our front door in ullastret pals beach
pals beach platja de pals ice cream truck girona
bar mendizabal bar mendizabal date night, bar cañete, sorry about our feet

I’ve attempted to round-up some of the place we went and some of the places I wished we’d gotten to on this page. As with my recommendations from other places we’ve been, please remember that I’m very much a non-expert. I went on a 12-day vacation and this is really just the tip of the iceberg of things that one can do in Catalonia. But maybe it will get you daydreaming too.

[A few favorites in Spain.]

I realize we are getting on in tomato season, but one cannot travel to Catalonia without falling in love with tomato bread. Besides, it’s not fall yet so I am calling at least a 9-day moratorium on pumpkin spice, at least in my Smitten Kitchen kingdom.

grilled or toasted breadmethod one: tomato rubbed onto breada scant toppingtomato bread - pan con tomate - pa amb tomàquet

Pa amb tomàquet, also known as pan con tomate or as we call it here, tomato bread, is a staple of Catalan cuisine, although it is known all over Spain. It’s eaten for breakfast, as a tapa, with dinner, or basically any time you wish. Every restaurant has it and more often than not, it comes out with a dish and isn’t something you need to separately order. To turn it into more of a meal, you can top the bread with sliced jamón or anchovy fillets, or serve it alongside chorizo or a potato tortilla. Could you put an olive oil-fried egg on it? Yes, and I hope you do.

While it sounds incredibly basic — bread, usually but not always toasted, with a raw tomato half rubbed over it, seasoned with olive oil and salt, and sometimes raw garlic is rubbed on the bread before the tomato — in any recipe, the fewer the ingredients, the more the quality matters. Make this while it’s still tomato season. Make this with the olive oil you’ve been saving for something special.

The bread is rustic and crusty, like a short, wide baguette. Pan de cristal is traditional, but uncommon outside Spain. I use ciabatta at home, but a baguette will also work. There is even a traditional tomato used (tomata de penjar) which is mature and juicy and somehow just the right size for a split piece of bread. If you can find campari tomatoes (about the size of golf balls), I’d consider those the closest frequently available at U.S. grocery stores. But any peak-season, juicy, flavorful tomato will work.

There are two primary methods to make pa amb tomàquet, the first is as I described above: toasted bread with tomato rubbed onto it, seasoned with olive oil and salt. To our delight, there are restaurants that will send out the bread, tomatoes, garlic, olive oil, and salt out on a plate for you to make your own. In the less traditional method, which I understand you see more outside Catalonia (correct me if I’m wrong), the tomato is grated on the large holes of a box grater, seasoned with salt and olive oil, and is then spooned on toasted bread that you may or may not have rubbed with a garlic clove. This method also yields a thicker tomato layer, closer to bruschetta.

a beefsteak, quarteredmethod two: grated tomatograted tomat, olive oil, salttomato bread - pan con tomate - pa amb tomàquet

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cauliflower and tomato masala with peas – smitten kitchen

cauliflower and tomato masala with peas – smitten kitchen

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Good afternoon from vacation. We don’t need to talk about it. If you told me you were on a sunny beach with fine white silky sand between your toes, fluffy aqua waves lapping at the edges, palm trees swishing back and forth, scooping aquachiles onto tortilla chips and marveling at the range of available papaya hues while I was shoveling out snow for the nth time this year, I would smile politely and comment “How amazing!” on your Instagram but I would silently pout, as I probably will be a week from now. Let’s… not.

what you'll needdice the stemssmaller florets are betterginger, garlica bit saucier than traditionaladd the cauliflower

A week or so before I left, because the treadmill seems as good a place as any to think about what you want to eat next, I was overwhelmed with a craving for cauliflower cooked in a spicy tomato sauce. Gobi matar masala (cauliflower, peas, spices) is a a classic vegan North Indian recipe that fit the bill; the dotting of sweet peas adds is wonderfully complementary. When I came home and started looking through books and websites for recipes I realized that it’s more often a dry curry, made with a few tomatoes but most of the liquid evaporates, leaving a more concentrated mixture. The first time, I made it this way and it was fantastic, but my craving for a saucier version — more of a sabzi, if I understand correctly — remained. A friend confirmed that, like most traditional dishes, there’s no one agreed-upon way to make it and some days you may want it to be more of a stew than others. Feeling liberated, the next time I made it, I added a few cups of canned tomato puree and it was exactly what I’d hoped for. We ate it with rice but it would also be delicious with chapati, roti, or another flatbread.

add the peas

There’s a lot of flexibility here. You can keep the cauliflower more crisp or let it relax more in the masala, depending on your preference. You can use more or less tomatoes, depending on how saucy you want the dish. You can crank up the heat with more chiles or chile powder; my kids aren’t quite there (yet!). And if you’re missing a single spice, I wouldn’t sweat it. I took note of some of the most common spices used but then went recipe-free, just cooking and adjusting to taste (and jotting everything down, dutiful food blogger that I am). It was cozy and unheavy and perfect; I froze the leftovers and can’t wait to have at least one meal all squared away when we get home.

cauliflower and peas masala
cauliflower and peas masala

Cauliflower and Tomato Masala with Peas (Gobi Matar)

If you’d like to brown your cauliflower florets for a more nuanced flavor, you can do so in an additional tablespoon or two of oil in the beginning, with your frying pan on high heat. Scoop it out and set it aside before beginning the recipe as written. Once you add the cauliflower to the tomato sauce later in the recipe, you might need 5 minutes less cooking time to get it to a good consistency (I aim for tender but not mushy here).

Note: You can watch an Instagram Story demo of this recipe over here.

  • 1 large head cauliflower (3 pounds)
  • 2 tablespoons vegetable or olive oil
  • 1 teaspoon cumin seeds
  • 1 tablespoon finely grated fresh ginger
  • 1 tablespoon finely grated garlic (about 2 cloves)
  • 1 jalapeño or another green chile, finely chopped (use more or less to taste)
  • 1 big handful fresh cilantro, stems finely chopped, leaves roughly torn
  • 1/2 teaspoon ground turmeric
  • 1/4 to 1 teaspoon mild red chili powder (I used kashmiri), adjusted to taste
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon garam masala
  • 2 to 3 cups tomato puree from a 28-ounce can
  • 1 to 2 teaspoons kosher salt
  • 1 cup water
  • 1 1/2 cup green peas, frozen is fine
  • 1/2 teaspoon amchur (dried mango) powder or juice of half a lemon
  • Rice or flatbreads, to serve
First, prepare your cauliflower, just to get it out of the way. Trim the leaves. Remove the large core and dice it into small (1/4 to 1/2-inch) pieces. Cut or break the florets into medium-sized chunks.

Then, in a large, deep sauté pan, heat oil over medium heat. Once hot, add cumin seeds, ginger, garlic, and jalapeño and cook together for 3 minutes, until tender but the garlic and ginger are not browned. Add diced cauliflower core and finely chopped cilantro stems (save leaves for the end) and cook for another 1 minute together. Add turmeric, chili powder, coriander, and garam masala and cook for 2 minutes. Add 2 to 3 cups tomato puree — use the smaller amount if your cauliflower clocks in in the 2 to 2.5-pound range, or if you’re not sure you want dish as saucy as mine is, plus salt (1 1/2 teaspoons was just right for my 3 cups puree), and water and bring to a simmer, cook for 5 minutes. Add cauliflower and stir to coat with sauce. Cover with a lid and cook for about 20 minutes, until cauliflower is tender but not mushy, stirring occasionally. Add peas (still frozen are fine) and cook for 5 to 10 minutes, until heated through. Add amchur powder or lemon juice and stir to warm through. Taste dish for seasoning and adjust to taste. Finish with cilantro leaves. Serve with rice or flatbread.


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mathilde’s tomato tart – smitten kitchen

The tart crust (pâte brisée) is loosely adapted from Dorie Greenspan’s Everyday Dorie. For the cheese, use any kind you like or a combination thereof. Lemoine loves Drunken Goat here, but gruyère, comté, cheddar, asiago, or pecorino could work too. I used an aged provolone. If you don’t have large or heirloom tomatoes, halved cherry tomatoes or sliced cocktail tomatoes will also work here. Serve with a green salad, like this, or a fennel salad, as Mathilde does.
    For the crust (pâte brisée)
  • 1 3/4 cups (230 grams) all-purpose flour
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon coarse or kosher salt
  • 1/2 cup (4 ounces or 115 grams), cold unsalted butter, cut into 1-inch pieces
  • 1 large egg
  • 1 tablespoon water
  • For the filling
  • 3 large very ripe tomatoes, heirloom or other, sliced crosswise 1/4-inch thick (about 1.5 pounds)
  • Coarse or kosher salt
  • 1 small garlic clove
  • 1 cup (15 grams) basil leaves, loosely packed
  • 2 cups (25 grams) parsley leaves, loosely packed
  • 2 tablespoons (30 ml) olive oil, plus more for brushing
  • 1 tablespoon smooth Dijon mustard (double if it you like mustard; skip if you don’t)
  • 2 ounces (55 grams) hard cheese, thinly sliced or coarsely grated (see Note)
  • Freshly ground black pepper
Make the dough: Place flour, sugar, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs. Add egg and water to the food processor, pulsing to incorporate. Pulse until dough comes together. Turn out dough onto a sheet of parchment and shape into a disk. Place another sheet of parchment on top and roll out to an 11-inch disk. Slide onto a plate or tray and freeze for 10 minutes, until firm but not so hard that it will crack when bent. Line a 9.5-inch tart pan, preferably one with a removable bottom, with the dough. [A pie dish or cake pan lined with parchment could work as well, just keep the sides 1-inch high.] Trim excess dough (reserve in the fridge for patching) and prick the bottom with a fork. Freeze for 20 minutes, until solid.

Bake shell: Preheat the oven to 375ºF with rack in center. Place the tart pan on a rimmed baking sheet. Weigh the crust down with parchment paper and pie weights, dried beans, or rice (that you don’t plan on using for anything else). Bake crust for 20 minutes. Remove parchment and weights. If there are any cracks or breaks, you can patch with the remaining dough. Bake for 5 minutes more. Remove from oven and let cool.

Make the filling: Meanwhile, place tomato slices on a rimmed baking sheet and lightly sprinkle with salt.

Combine garlic, parsley, basil, and ½ teaspoon salt in a food processor. Pulse until finely chopped. Add olive oil and pulse until a spreadable paste forms. You might need to scrape down the sides of the food processor a few times. If making the herb mixture in advance, store in the refrigerator with plastic wrap pressed against its surface.

Blot tomatoes with paper towels to remove excess liquid.

Using a small spoon or offset spatula, spread Dijon mustard evenly on the bottom of the crust. Evenly distribute cheese on top. Dollop with herb mixture and gently spread to cover in a thin layer. Top with tomatoes, overlapping. Cut smaller pieces of tomatoes to fill gaps. The tomatoes shrink while roasting, so keep them snug and the tart pan full. Lightly brush tomatoes with olive oil and sprinkle with freshly ground pepper.

Bake tart: Until tomatoes are softened and the crust is golden, about 50 minutes and up to 1 hour, until the tomatoes are deeply roasted. Allow to cool slightly then serve warm or at room temperature.

Do ahead: You can make the dough a few days in advance and refrigerate. You can also bake the crust one day and make and bake the filling another, as I did. Leave at room temperature; no need to wrap. Leftovers of the finished tart keep in the fridge for 4 to 5 days.

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