Day: August 4, 2020

It’s tomato season, and if you are wondering what to do with all the romas, cherries, beefsteaks, plums and more, we have recipes. Lots of ’em. 

Tomato Tart

Yield: 8 servings

For the tart dough

3 cups all-purpose flour

12 tablespoons (1½ sticks) cold, unsalted butter, cut into ½-inch pieces

Kosher salt and black pepper

3 tablespoons extra-virgin olive oil, divided

4 tablespoons ice-cold water

For the tart

1 tablespoon Dijon mustard

½ cup grated Gruyere cheese

4 plum tomatoes, cut into ½-inch slices, seeds removed

6 ounces camembert or brie cheese, sliced into 1/8-inch strips

¼ cup extra-virgin olive oil

1 tablespoon finely chopped fresh basil

1 tablespoon finely chopped fresh parsley

1 teaspoon finely chopped fresh thyme leaves

½ clove garlic, finely chopped

1. For the dough: Combine the flour, butter and some salt and pepper using a pastry blender or 2 knives until the mixture resembles coarse meal. Mix in 2 tablespoons of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add 1 more tablespoon of oil. Gather the dough into a ball and flatten into a disc. Wrap the disc in plastic wrap and chill for 30 minutes.

2. For the tart: Preheat the oven to 375 degrees. Roll the chilled dough into a 14-inch circle and place into a 12-inch tart pan, preferably with a removable bottom. Chill in the refrigerator for 15 minutes.

3. Spread mustard over the bottom of the tart shell. Sprinkle the Gruyere evenly over the mustard and alternately place the tomato and camembert or brie slices over the Gruyere. Bake on the middle shelf of the oven for 30 minutes.

4. While the tart is baking, mix together the olive oil, basil, parsley, thyme and garlic in a small bowl. When the tart has baked for 30 minutes, brush the top of it with 3 to 4 tablespoons of this mixture and return to the oven to bake an additional 5 minutes. Reserve the rest of the oil mixture for future use.

5. Allow the tart to cool briefly before serving. Serve warm.

Per serving: 533 calories; 37g fat; 17g saturated fat; 69mg cholesterol; 12g protein; 38g carbohydrate; 1g sugar; 2g fiber; 252mg sodium; 168mg calcium.

Recipe adapted from Bobby Flay, via the Food Network

Olivia’s Salsa

Yield: About 1 quart

1 serrano pepper

2 Anaheim peppers

1 jalapeño pepper

6 to 10 tomatoes, mixed, regular and Roma (plum)

3 garlic cloves, unpeeled

½ large onion, sliced in rings

Fresh cilantro, optional

Salt

1. Place a large skillet or skillets over medium heat. Add the peppers, tomatoes, garlic and onions (you may wish to do this in batches). Cook, turning frequently, until they soften and the skin begins to blister all over. When cool enough to touch, peel and discard the skins. If less spicy heat is desired, remove some or all of the seeds from the peppers.

2. Place the peppers, tomatoes and garlic in a blender or food processor and blend until the salsa reaches your desired texture. Chop the onions and add, along with the optional cilantro. Season to taste with salt.

Per serving (based on 4): 76 calories; 1g fat; no saturated fat; no cholesterol; 4g protein; 17g carbohydrate; 10g sugar; 5g fiber; 57mg sodium; 44mg calcium

Recipe by Olivia Herrera

Turkish Shish Kebab

Yield: 4 servings

1 cup plain whole-fat yogurt

¼ cup extra-virgin olive oil

2 cloves garlic, minced

1 teaspoon crushed red pepper flakes or 2 teaspoons Aleppo pepper flakes

1 teaspoon salt

1 teaspoon black pepper

1½ pounds boneless loin or shoulder of lamb, cut into 1½-inch cubes (include some fatty pieces)

8 plum tomatoes or small round tomatoes

1 green bell pepper cut into 12 pieces or 12 bull’s horn peppers

4 pita breads

2 tablespoons ground sumac, optional

Note: This recipe needs 24 hours to marinate the meat.

1. Combine the yogurt, olive oil, garlic, pepper flakes, salt and black pepper in a nonreactive bowl. Add the lamb cubes and toss to coat thoroughly. Let the lamb marinate in the refrigerator, covered, for 24 hours, stirring once or twice.

2. If using wooden skewers, soak them in water at least 30 minutes. Remove the lamb from the marinade and discard the marinade. Thread the cubes of meat onto skewers, alternating lean and fatty pieces. Thread the tomatoes onto separate, flat skewers (or 2 skewers side by side), thread the peppers onto another skewer.

3. Set up a grill to high heat. Brush and oil the grill grate, then arrange all of the kebabs on the hot grate, and grill, turning with tongs, until the skins on the vegetables are blistered and browned and the lamb is browned and done to taste, 8 to 12 minutes for well done.

4. Use a pita to protect your hand while unskewering the lamb and vegetables onto serving plates, dividing the vegetables evenly. Serve at once, accompanied by the pitas; sprinkle the optional sumac on top.

Per serving: 510 calories; 31g fat; 12g saturated fat; 119mg cholesterol; 34g protein; 23g carbohydrate; 5g sugar; 3g fiber; 370mg sodium; 79mg calcium.

Recipe adapted from ”The Barbecue! Bible” by Steven Raichlen

Hot Mess Frittata

Yield: 4 servings

1½ tablespoons butter, divided

½ potato, cut into ½ to ¾-inch cubes

Salt

½ onion, chopped

1 carrot, sliced thin

¼ cup chopped green pepper

1 cup diced tomato

1½ teaspoons curry powder, divided

5 medium mushrooms, quartered

½ zucchini, chopped

8 eggs, lightly beaten

3 ounces (¼ cup plus 2 tablespoons) whole milk

Freshly ground black pepper

Sriracha, optional

1. Preheat oven to 350 degrees.

2. In an ovenproof skillet, melt ½ tablespoon of the butter over medium-high heat. Add the potatoes and salt to taste (potatoes need a lot of salt), cover and cook, stirring occasionally, 10 minutes.

3. Add the the remaining 1 tablespoon butter, onions, carrots, green pepper, tomato and 1 teaspoon of the curry powder. Cover and cook, stirring occasionally, an additional 5 minutes. Uncover, add mushrooms and zucchini, and sauté until all the vegetables are cooked through, about 5 minutes more.

4. Meanwhile, add eggs, milk, the remaining ½ teaspoon curry powder and enough salt and pepper for 8 eggs into a large bowl. Whisk together until just mixed. Pour into the skillet and place in oven. Bake until just set, about 20 minutes. Serve with sriracha, if desired.

Per serving:241 calories; 15g fat; 6g saturated fat; 386mg cholesterol; 15g protein; 12g carbohydrate; 5g sugar; 2g fiber; 170mg sodium; 106mg calcium

Nutrition analysis used unsalted butter.

Chilled BLT Soup

Chilled BLT Soup

Yield: 4 servings

3 pounds large tomatoes

Kosher salt

2 cups ½-inch bread cubes

3 tablespoons extra-virgin olive oil, divided

4 slices bacon

1 pound cherry tomatoes, quartered

1/3 cup mayonnaise

½ teaspoon finely minced garlic

1 teaspoon fresh lemon juice

1 tablespoon sherry vinegar

Black pepper

1 cup shredded romaine

1. Preheat oven to 425 degrees.

2. Core and cut the large tomatoes into ½-inch thick wedges. In a large bowl toss the wedges with 1 teaspoon salt and set them aside for 1 hour.

3. Meanwhile, on a large rimmed sheet pan toss the bread cubes with 1 tablespoon olive oil until they are well coated. Sprinkle them very lightly with salt and toss again. Bake on the middle shelf of the oven until they are golden, 6 to 8 minutes. Set them aside to cool.

4. In a medium saucepan over medium heat, cook the bacon until it is crisp, about 5 minutes. Transfer to paper towels to drain. When the bacon is cool, crumble it and set it aside.

5. In a strainer set over a bowl toss the cherry tomatoes with ½ teaspoon salt and let them drain for 15 minutes.

6. In a small bowl combine the mayonnaise with the garlic, the lemon juice and 1 tablespoon of the tomato juice from the drained cherry tomatoes and stir well.

7. Working in batches, transfer the tomato wedges and their liquid to a blender and blend until very smooth. Transfer to a bowl, stir in the remaining 2 tablespoons olive oil, the sherry vinegar, and salt and pepper to taste. Add the cherry tomatoes and chill the soup until it is cold.

8. To serve: Spoon ¼ of the soup into each of the 4 soup bowls. Drizzle each portion with some of the mayonnaise and top with the bacon, the romaine and the croutons.

Per serving: 380 calories; 28g fat; 13mg cholesterol; 573mg sodium; 27g carbohydrate; 6g fiber; 13g sugar; 8g protein.

Patsy’s Tomato Sauce

Yield: About 7 cups

¼ cup olive oil

1 small yellow onion, chopped

3 garlic cloves, halved

2 (28-ounce) cans whole San Marzano tomatoes in juice

2 tablespoons hearty red wine

2 bay leaves

2 tablespoons tomato paste

¼ cup chopped fresh basil

1 tablespoon chopped fresh flat-leaf parsley

Salt and pepper

1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until golden, about 3 minutes. Meanwhile, pour the tomatoes and their juices into a large bowl and crush the tomatoes between your fingers until they are in chunks. Pour into the saucepan with the wine and bay leaves and bring to a boil.

2. Reduce the heat to medium-low and cover. Simmer, stirring occasionally, and cook for 35 minutes. Discard the bay leaves and continue simmering until the tomato juices have thickened, about 25 minutes. Stir in the tomato paste, basil and parsley, and simmer, uncovered, for 5 minutes more. Season to taste with salt and pepper. Discard the garlic.

Per ( 2/3 cup) serving: 88 calories; 5g fat; 1g saturated fat; no cholesterol; 2g protein; 8g carbohydrate; 4g sugar; 3g fiber; 236mg sodium; 29mg calcium.

Recipe from “Patsy’s Italian Family Cookbook” by Sal Scognamillo

Pico de Gallo

Yield: About 5 cups

2 large tomatoes, chopped

1 cup sweet onion, chopped

½ jalapeño, or to taste, chopped

1 clove garlic, minced

2 tablespoons cilantro, chopped

Juice from 2 to 3 lime wedges

Salt to taste

Mix together all ingredients. Serve immediately or refrigerate for up to 24 hours.

Per (¼ cup) serving: 8 calories; no fat; no saturated fat; no cholesterol; no protein; 2g carbohydrate; 1g sugar; no fiber; 118mg sodium; 5mg calcium

‘Creamy’ Tomato Soup

Yield: 6 servings

12 roma tomatoes, washed

1 large carrot, peeled (or 2 medium carrots)

Kosher salt

Black pepper

Olive oil, in a mister

½ to 1 cup vegetable or chicken broth

3 large leaves fresh basil

1 teaspoon balsamic vinegar

1 teaspoon high-quality olive oil

Chopped fresh basil for garnish

1. Preheat the oven to 400 degrees. Slice the tomatoes in half, slice out most of the stem. Cut the carrot into half lengthwise, and then again, into long, skinny quarters. Sprinkle the tomato halves and carrot quarters with a little salt and pepper, and mist well with the olive oil mister.

2. Line a large ridged baking sheet with parchment paper, and place the carrot quarters and the tomatoes (cut side down) on the parchment. (You may need 2 baking sheets to fit everything.) Roast for 10 to 12 minutes, or until the tomato edges begin to brown.

3. Remove the tray from the oven and use tongs to remove (and discard) the tomato skin. (If some skin remains, don’t worry.) Place all the tomatoes and the carrot in a blender, scraping in any remaining juices and roasted tomato bits into the blender, too. Add ½ cup broth, the 3 basil leaves and balsamic vinegar and very carefully blend. (Leave the center of the blender lid off, and cover gently with a kitchen towel to avoid heat buildup.)

4. Blend until very smooth, adding more broth or water to achieve desired texture. Pour into a tureen, drizzle the teaspoon of high quality olive oil, and place chopped basil on top for serving.

Per serving: 42 calories; 1g fat; no cholesterol; 198mg sodium; 7g carbohydrate; 2g fiber; 4g sugar; 2g protein.

Charlie Gitto’s Tomato Salad

Yield: 1 serving

1 large homegrown or locally grown slicing tomato, 16 to 18 ounces

3 (2-ounce) slices fresh mozzarella

1 ounce red onion cut in thin shreds

3 medium basil leaves, cut in a fine chiffonade

3 tablespoons extra-virgin olive oil

1 tablespoon white balsamic vinegar

Coarsely ground black pepper to taste

Salt to taste

Notes: This simple salad depends on outstanding ingredients and good timing. The tomatoes should be homegrown or farm-grown, vine-ripened. Buy just before using and do not refrigerate. Leave them on the counter. Use good-quality mozzarella, olive oil and balsamic vinegar.

• Prepare this salad just before serving, not longer than 30 minutes ahead of the time you plan to eat it.

• You may substitute vinaigrette dressing for the olive oil and white balsamic vinegar if desired. You may use regular balsamic vinegar, but it will show up as dark spots on the tomatoes and mozzarella.

1. Rinse tomato under cool water. Remove the core.

2. Slice each large tomato into 3 thick slices.

3. Place the tomatoes on the plate, then shingle in the mozzarella, one piece on top of each tomato slice.

4. Top with onion shreds and basil chiffonade, nicely arranged.

5. Drizzle with olive oil, then with balsamic vinegar.

6. Add salt and pepper to taste.

Per serving: 897 calories; 73g fat; 24g saturated fat; 112mg cholesterol; 36g protein; 23g carbohydrate; 15g sugar; 6g fiber; 1,072mg sodium; 779mg calcium

Recipe adapted for home kitchens by the Post-Dispatch.

Hot-Cold Nacho Wreath

Hot-Cold Nacho Wreath

Yield: 6 to 8 servings

2 or 3 medium hothouse tomatoes, diced

2 scallions, trimmed and cut into thin slices (white and light-green parts)

Juice of ½ lime, plus wedges for serving

Kosher salt

1 tablespoon vegetable oil

8 ounces fresh chorizo sausage links, casings removed

2 poblano chili peppers, roasted and cut into ¼-inch dice (see note)

8 ounces regular or low-fat cream cheese, at room temperature (do not use nonfat)

10 ounces sturdy corn tortilla chips, preferably DIY (see related recipe)

1 (8-ounce) block Monterey Jack cheese, shredded (2 cups total)

1 (8-ounce) block colby or mild cheddar cheese, shredded (2 cups total)

1 cup regular or low-fat sour cream, plus more as needed (do not use nonfat)

1 to 2 cups shredded iceberg lettuce, for serving

Lime wedges, for serving

Note: Roast the peppers on a baking sheet in a 425-degree oven for about 20 minutes, until they begin to deflate and the skin looks loosened. Transfer to a zip-top bag and seal to steam for about 10 minutes, then discard the skins, stems and seeds.

1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

2. Toss together the tomatoes, scallions, lime juice and a small pinch of salt in a medium bowl.

3. Line a bowl with paper towels. Heat the oil in a medium skillet over medium-high heat. Once the oil shimmers, add the chorizo, in pinches; cook for 5 to 7 minutes, breaking it up with a wooden spoon, until the sausage is cooked through. Use a slotted spoon to transfer the chorizo to the lined bowl.

4. Discard the paper towels from under the chorizo in the bowl; add the roasted, diced poblanos and cream cheese, stirring until well-incorporated.

5. Arrange a layer of the tortilla chips in the shape of a wreath on the lined baking sheet, forming it as wide as possible. Scatter some of each cheese over the chips. Repeat to create two more layers of chips, and using about half the cheese, total.

6. Combine the remaining shredded cheeses and the cup of sour cream. Spoon the mixture into the center of the wreath.

7. Spoon the chorizo-cream cheese topping all the way around the inner edge of the wreath. Bake for about 10 minutes or until the cheeses have melted.

8. Scatter the tomato-scallion mixture and the lettuce (to taste) around the wreath. Spoon a dollop of sour cream at the center. Serve right away, with lime wedges.

Per serving (based on 8, using low-fat cream cheese, store-bought unsalted chips and low-fat sour cream) : 600 calories; 24g protein; 32g carbohydrates; 40g fat; 19g saturated fat; 90mg cholesterol; 730mg sodium; 3g fiber; 5g sugar

Adapted from “Buenos Nachos,” by Gina Hamadey

Spiced Shrimp and Tomato Kebabs

Yield: 10 appetizer servings

¼ cup thinly sliced peeled ginger

4 garlic cloves

¼ cup packed cilantro leaves

2 tablespoons chopped basil leaves

1 tablespoon chopped mint

1 teaspoon cayenne

1 teaspoon smoked paprika

2 tablespoons lime juice

2 teaspoons honey

2 teaspoons salt

2 tablespoons extra-virgin olive oil

2 pounds shrimp, shelled and deveined

1 pint grape tomatoes

Note: If you wish to make a smaller version of this recipe, use fewer shrimp but make the full amount of the marinade. Anything less and you will not be able to purée the ingredients.

1. In a food processor, combine the ginger with the garlic, cilantro, basil, mint, cayenne, paprika, lime juice, honey, salt and olive oil, and purée. Scrape the marinade into a large bowl, add the shrimp and toss to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.

2. If using wooden skewers, soak them in water at least 30 minutes. Thread the shrimp and tomatoes alternately onto skewers.

3. Light a grill and oil the grates. Grill the skewers over high heat, turning once, until the shrimp are lightly charred and cooked through and the tomatoes are beginning to burst, about 6 minutes for large shrimp. Serve right away.

Per serving: 123 calories; 4g fat; 1g saturated fat; 146mg cholesterol; 16g protein; 5g carbohydrate; 2g sugar; 1g fiber; 690mg sodium; 71mg calcium.

Recipe from Food & Wine

Peach-and-Tomato Gazpacho With Cucumber Yogurt

Yield: About 8 (1-cup) servings

5 large peaches, peeled and divided

3 large tomatoes, cored and divided

½ cup coarsely chopped sweet onion

3 tablespoons apple cider vinegar

Salt and white pepper, to taste

¾ cup finely diced English cucumbers

1/3 cup plain Greek yogurt

2 tablespoons chopped fresh chives, plus more for garnish

1 garlic clove, minced

3 tablespoons extra-virgin olive oil

1. Cut 4 of the peaches and 2 of the tomatoes into quarters and put in a food processor or blender. Add the sweet onion and vinegar and process until smooth.

2. Chop remaining peach and tomato. Stir into pureed mixture. Season with salt (if it tastes bitter, the salt will add sweetness) and white pepper to taste. Chill 1 hour.

3. Meanwhile, combine cucumber, yogurt and the 2 tablespoons chopped fresh chives in a medium bowl. Season with salt and pepper to taste. Cover and chill 1 to 24 hours (chilling can dull the seasoning, so you may need to add more salt and pepper before serving).

4. Ladle gazpacho into bowls. Spoon cucumber mixture over gazpacho. Drizzle each serving with about 1 teaspoon olive oil and serve immediately.

Per serving: 112 calories; 6g fat; 1g saturated fat; no cholesterol; 3g protein; 15g carbohydrate; 11g sugar; 3g fiber; 7mg sodium; 25mg calcium.

Recipe from Southern Living magazine

Baked Fish With Capers and Olives

Yield: 6 to 8 servings

4 teaspoons extra-virgin olive oil, divided

2 pounds boneless fish, especially swordfish, sea bass, haddock, cod, snapper, grouper fillets, halibut steaks or salmon

1 cup very ripe tomatoes, peeled and seeded, or 1 cup drained imported canned tomatoes

½ teaspoon granulated sugar

1 teaspoon fresh lemon juice

1 tablespoon drained capers, rinsed

¼ cup chopped pitted green olives, preferably large Italian olives

Sea salt and freshly ground black pepper

½ cup unseasoned dry bread crumbs

1. Preheat oven to 400 degrees. Use a teaspoon of oil to coat the inside of a baking dish large enough to hold all the fish in one layer. Place the fish in it.

2. Chop the tomatoes and mix with the sugar and lemon juice in a small bowl. Add the capers and olives and mix again. Taste for seasoning and add salt and pepper as desired. Pile the tomato sauce on top of the fish pieces. Distribute the bread crumbs over the top and drizzle on the remaining 3 teaspoons (1 tablespoon) oil. Bake 35 to 40 minutes or until the fish is thoroughly cooked and the sauce is very bubbly and browned.

Per serving (based on 6): 199 calories; 5g fat; 1g saturated fat; 63mg cholesterol; 28g protein; 9g carbohydrate; 2g sugar; 1g fiber; 309mg sodium; 39mg calcium

Recipe from “The New Mediterranean Diet Cookbook,” by Nancy Harmon Jenkins

LGBT

Yield: 2 servings

4 slices bacon

1 ripe avocado

1 tablespoon red onion, chopped

2 tablespoons diced tomatoes

Pinch garlic powder

1 wedge lime

2 tablespoons mayonnaise, optional

4 pieces bread, toasted

2 pieces lettuce

4 thin slices of tomato

1. Cook bacon until crispy. Drain on paper towels and set aside.

2. Peel and seed avocado. Mash in a small bowl until as smooth or chunky as you want. Stir in onion, tomatoes, garlic powder and lime juice, and season to taste with salt and pepper; add more garlic powder if desired.

3. Spread mayonnaise on toast. Layer with lettuce, tomatoes, guacamole and bacon, and top with other slice of toast.

Per serving (with mayonnaise): 458 calories; 33g fat; 6g saturated fat; 16mg cholesterol; 11g protein; 35g carbohydrate; 5g sugar; 8g fiber; 549mg sodium; 47mg calcium.

Recipe by Daniel Neman

Couscous Salad With Chickpeas

Yield: 4 servings

1 cup uncooked whole-wheat couscous

½ teaspoon salt, divided

½ teaspoon ground black pepper, divided

1/8 teaspoon ground cinnamon

1 cup boiling water

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

1½ teaspoons minced garlic

Pinch of granulated sugar

1/3 cup chopped fresh mint

¼ cup thinly sliced green onions

1/8 teaspoon smoked paprika

1 (15-ounce) can chickpeas, rinsed and drained

1 large ripe tomato, chopped, or a handful of cherry tomatoes

¾ cup crumbled feta cheese

1. Place couscous, ¼ teaspoon of the salt, ¼ teaspoon of the pepper and cinnamon in a bowl. Stir in boiling water, cover, and let stand 10 minutes. Fluff with a fork.

2. Combine oil, lemon juice, garlic and sugar. Add this mixture to the couscous along with the remaining ¼ teaspoon salt, the remaining ¼ teaspoon pepper, mint, green onions, paprika, chickpeas and tomatoes. Sprinkle with cheese.

Per serving: 469 calories; 19g fat; 5g saturated fat; 15mg cholesterol; 18g protein; 63g carbohydrate; 7g sugar; 12g fiber; 818mg sodium; 154mg calcium.

Recipe by Cooking Light

Kale Guacamole

Yield: 4 servings

2 teaspoons olive oil, divided

1 cup chopped kale (see note)

¼ teaspoon salt

1 large smooth-skin avocado

½ medium yellow onion chopped in a ¼- inch dice

1 medium ripe tomato cut in a ¼- inch dice

1 teaspoon lemon juice

1 teaspoon garlic powder or 1 fresh garlic clove, peeled and finely chopped

1 teaspoon finely chopped cilantro, leaves only

1 tablespoon vegan mayonnaise

Salt and pepper to taste

7 almonds with skin on, roughly chopped

Notes: Kale leaves should be washed, the large rib removed and the leaves chopped in small pieces or julienned in thin strips.

1. Heat 1 teaspoon of olive oil in an 8- or 9-inch skillet over medium high heat. Add chopped kale and salt. Quickly sauté until the kale begins to wilt. Remove from heat and set aside.

2. Peel and seed avocado and place in a medium mixing bowl. Mash well with the back of a spoon or fork. Stir in chopped onion and tomato. Add garlic powder, chopped cilantro, vegan mayonnaise and remaining teaspoon of olive oil. Stir in sautéed kale and stir to blend.

3. Taste. If needed, add salt and pepper. Place in serving dish and top with chopped almonds.

4. Serve with tortilla chips as a dip or use as a topping on a burger.

Per serving: 157 calories; 12g fat; 2g saturated fat; no cholesterol; 4g protein; 11g carbohydrate; 3g sugar; 6g fiber; 185mg sodium; 47mg calcium.

Recipe from Gayathri Ramanan and Dan Nallasivan

Shakshuka

Yield: 3 to 4 servings

2 tablespoons olive oil

1 medium onion, peeled and diced

3 cloves garlic, peeled and thinly sliced

½ to 1 chile pepper (or to taste), stemmed, sliced in half and minced; seeds removed for less heat if desired

1½ teaspoons salt

1 teaspoon freshly ground black pepper

1 teaspoon paprika, smoked or sweet

1 teaspoon caraway seeds, crushed

1 teaspoon cumin seeds, crushed, or ¾ teaspoon ground cumin

½ teaspoon turmeric

2 pounds ripe tomatoes, cored and diced, or 2 (14-ounce) cans of diced or crushed tomatoes

2 tablespoons tomato paste

2 teaspoons honey

1 teaspoon red wine vinegar or cider vinegar

1 cup loosely packed greens such as radish greens, watercress, kale, Swiss chard or spinach, coarsely chopped

4 ounces (about 1 cup) feta cheese, cut in generous, bite-size cubes

4 to 6 eggs

1. In a wide skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until soft and wilted, about 5 minutes. Add the chile pepper (if using), salt, pepper, paprika, caraway seeds, cumin and turmeric. Cook for 1 minute, stirring constantly, to release their fragrance.

2. Add the fresh or canned tomatoes, tomato paste, honey and vinegar, reduce the heat to medium and cook 12 to 15 minutes until the sauce has somewhat thickened. Stir in the chopped greens.

3. Turn off the heat and press the cubes of feta into the tomato sauce. With the back of a spoon, make 4 to 6 indentations in the sauce. Crack an egg into each indentation. Turn the heat back on to bring the sauce to a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time to time. Cover and cook 3 to 5 minutes, until the eggs are cooked to your liking.

4. Serve with lots of crusty bread for scraping up the sauce.

Per serving (based on 4): 326 calories; 21g fat; 8g saturated fat; 304mg cholesterol; 17g protein; 20g carbohydrate; 12g sugar; 5g fiber; 1,345mg sodium; 229mg calcium.

Adapted by David Lebovitz from recipes by Yotam Ottolenghi and Sami Tamimi in “Jerusalem” and Adam D. Roberts in “Secrets of the Best Chefs”

Garden Fresh Tomato Soup

Yield: 5 (2-cup) servings

8 cups chopped fresh tomatoes, peeled and seeded, about 8 medium tomatoes

1 large onion or 2 small onions, sliced

1 clove garlic, crushed

1 sprig fresh thyme or pinch dried, optional

6 whole cloves

4 cups chicken or vegetable stock

4 tablespoons (½ stick) butter

¼ cup (4 tablespoons) all-purpose flour

2 teaspoons salt

4 teaspoons granulated sugar

Note: This recipe can easily be cut in half.

1. In a stockpot, combine tomatoes, onion, garlic, thyme (if using), cloves, and chicken or vegetable stock. Bring to a boil, lower temperature to a simmer, and cook 20 minutes. Remove sprig of thyme, garlic and as many of the cloves as you can easily find. Blend (in batches, if necessary) or run through a food mill. Put mixture in a large bowl.

2. In the empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux; cook while stirring until the roux is a medium brown, about 10 minutes. Gradually whisk in a bit of the tomato mixture, so that no clumps form. Stir in the rest of the tomato mixture. Season with salt and sugar, and adjust seasonings to taste.

Per serving: 256 calories; 12g fat; 7g saturated fat; 30mg cholesterol; 9g protein; 30g carbohydrate; 15g sugar; 4g fiber; 1,223mg sodium; 53mg calcium.

Adapted from allrecipes.com

Moroccan Stuffed Tomatoes

Yield: 4 servings

4 medium firm, ripe tomatoes

4 cloves garlic, coarsely chopped

1 teaspoon salt

2/3 cup finely chopped cilantro

1/3 cup finely chopped parsley

1½ teaspoons sweet paprika

½ teaspoon ground cumin

1/8 teaspoon cayenne

¼ cup olive oil, plus more for drizzling

Juice of 2 large lemons

2 cups cooked rice (from ½ cup uncooked rice)

¼ cup bread crumbs

1. Preheat oven to 400 degrees. Lightly oil a gratin dish or baking dish (do not use aluminum, which may pit and give the tomatoes a metallic taste). Cut the tomatoes in half around their equators and gently remove the seeds with your fingertips.

2. To make the chermoula, a Moroccan sauce, pound the garlic with the salt in a mortar until smooth. Add the cilantro and parsley and pound a little more to bruise the leaves and release their flavor (if you don’t have a large enough pestle, transfer to a bowl and lightly pound with the mortar or a wooden spoon). Stir in the paprika, cumin, cayenne, olive oil and lemon juice.

3. Fill the tomatoes with the rice and spoon the chermoula over the top. Alternatively, mix the rice and chermoula together and fill the tomatoes with that mixture. Place in the gratin dish and sprinkle bread crumbs evenly over the top. Drizzle with more olive oil and bake 30 minutes. The tomatoes will be soft, so remove them carefully from the dish.

Per serving: 290 calories; 15g fat; 2g saturated fat; no cholesterol; 5g protein; 37g carbohydrate; 1g sugar; 3g fiber; 647mg sodium.

Recipe adapted from “The New Vegetarian Cooking for Everyone,” by Deborah Madison

• An earlier version of this recipe contained incorrect nutritional information.

RECIPE: Mia Sorella’s Chicken Caprini with Lemon, Basil and Tomato

Yield: 4 servings

½ cup plus 2 tablespoons olive oil, divided

4 (8-ounce) skinless, boneless chicken breasts

Sea salt and freshly ground pepper to taste

8 large basil leaves

2 medium lemons

2 cups ¼-inch diced very ripe tomatoes with seeds, juice and skin

1 ½ tablespoons white balsamic vinegar

5 ounces fresh, creamy goat cheese

Notes: The tomatoes should be the best very ripe summer tomatoes.

• For this dish, choose an olive oil that is slightly grassy or peppery.

1. Measure 2 tablespoons of olive oil and pour over all of the chicken breasts on all sides. Season the chicken lightly with salt and pepper. Grill outdoors or bake in the oven at 400 degrees until done, approximately 12 to 15 minutes.

2. While the chicken cooks, mix together the diced tomatoes, balsamic vinegar and remaining olive oil in a small bowl. Allow it to stand on the counter as the chicken finishes.

3. Plate the cooked chicken breasts, then top each breast with equal amounts of the tomato mixture.

4. Juice half a lemon over each breast.

5. Top each portion with crumbled goat cheese.

6. At the last minute, cut the basil leaves in a very fine julienne. Add a cluster of basil shreds to each portion and serve.

Per serving: 700 calories; 50g fat; 12g saturated fat; 182mg cholesterol; 59g protein; 9g carbohydrate; 4g sugar; 2g fiber; 342mg sodium; 85mg calcium

Adapted for home kitchens by the Post-Dispatch.

Penne With Garlic Tomatoes, Lemon Zest and Spinach

Yield: 6 servings

1/8 teaspoon red pepper flakes

1. Cook the pasta according to package directions, reserving about ¾ cup of starchy pasta water before draining. While pasta is cooking: Place the olive oil, garlic and red pepper flakes in a ramekin, and mix with a spoon, gently pressing the garlic into the oil. Place the garlic oil in an unheated deep saute pan, and turn the burner on medium heat.

2. As the oil heats, it will become fragrant. As soon as the oil is warm and smells of garlic, add the tomatoes, and cook until they are coated with garlic oil and they barely begin to soften, about 3 minutes. Add the spinach and cook, stirring for 3 minutes.

3. Increase the temperature to medium high, and add the cooked pasta and about half the starchy water. Stir, and let simmer for 1 minute. Add extra water if needed. Add the thyme, lemon zest and salt and pepper to taste. Serve with lemons for squeezing (optional).

Per serving: 221 calories; 4g fat; no cholesterol; 157mg sodium; 43g carbohydrate; 6g fiber; 4g sugar; 10g protein.

RECIPE: Beef Stew with Tomatoes and Olives

Yield: 8 servings

1 cup neutral-flavored oil

3¼ pounds stewing beef, such as chuck, flank, rump or brisket, cut into chunks

2 large onions, finely chopped

2 tablespoons all-purpose flour

1 pound, 2 ounces very ripe tomatoes, or 1 (28-ounce) can whole tomatoes (without their juice), peeled and chopped

1 cup chopped Serrano ham or prosciutto

¾ cup dry white wine

Salt

Pinch of mixed dry herbs or 1 bouquet garni (1 sprig fresh parsley, 1 clove garlic and 1 bay leaf tied in cheesecloth)

1 cup pimento-stuffed green olives

1. Heat the oil in a pan. Add the beef, in batches if necessary, and cook, stirring occasionally, for about 10 minutes, until evenly browned. Remove with a slotted spoon and set aside. Drain off most of the oil, leaving about 4 tablespoons to cover the base of the pan, and reheat.

2. Add the onions and cook over low heat, stirring occasionally, for about 8 minutes, until beginning to brown. Stir in the flour and cook, stirring constantly, for 2 minutes. Add the tomato and cook, stirring occasionally and breaking it up with the side of the spoon, for 5 minutes more.

3. Return the beef to the pan, add the ham and pour in the wine. Season with salt, add the dried herbs or bouquet garni, mix well and cook for about 5 minutes. Pour in water to cover, cover the pan and simmer over medium heat for about 2 hours, until meat is tender.

4. Meanwhile, put the olives in a pan, add water to cover and bring to a boil; then lower the heat and simmer for 1 minute. Drain well and set aside. Uncover the stew, stir in the olives and cook, uncovered, for 10 minutes more. Remove the bouquet garni, if used.

Per serving: 541 calories; 39g fat; 13g saturated fat; 128mg cholesterol; 34g protein; 6g carbohydrate; 2g sugar; 1g fiber; 534mg sodium; 36mg calcium

Recipe from “1080 Recipes,” by Simone and Inés Ortega

Polenta With Basil and Roasted Cherry Tomatoes

Yield: 4 to 5 servings

12 ounces cherry or grape tomatoes (preferably a mix)

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

2-ounce block Parmigiano-Reggiano cheese

2 cups chicken broth, preferably no-salt-added (may substitute vegetable broth)

2 cups half-and-half

1 cup dried polenta (coarsely ground cornmeal)

2 tablespoons unsalted butter

10 large fresh basil leaves

Crushed red pepper flakes

1. Position an oven rack 4 to 6 inches from the broiler; preheat the broiler.

2. Line a rimmed quarter-baking sheet with aluminum foil, then place the tomatoes on it and drizzle them with oil. Season lightly with salt and pepper. Broil for 6 minutes, until some of them are charred and have burst. Use the large-holed side of a box grater or a Microplane grater to grate the cheese.

3. Meanwhile, combine the broth and half-and-half in a medium saucepan over medium-high heat. Bring just to a boil, then gradually add the polenta; reduce the heat to medium and cook for 5 minutes, whisking, until thickened.

4. Turn off the heat, then stir in the butter and most of the cheese, until well-incorporated. Taste and season lightly with salt, keeping in mind that more cheese will be added at the end.

5. Stack, roll and cut the basil leaves into thin ribbons (that technique is called chiffonade; we wait to cut the basil because the cut shreds can darken quickly).

6. Divide the polenta among individual, shallow bowls or plates, then top each portion with some of the basil, the roasted tomatoes and their juices, a light sprinkling of crushed red pepper flakes and the remaining cheese. Drizzle with a bit more oil. Serve hot.

Per serving (based on 5, using ½ teaspoon salt and no-salt-added broth): 370 calories; 10g protein; 32g carbohydrates; 20g fat; 10g saturated fat; 55mg cholesterol; 330mg sodium; 2g fiber; 5g sugar

Adapted from “The New Classics: A Definitive Collection of Classics for Every Modern Cook,” from Donna Hay Magazine

Spicy Köfte Simmered with Eggplant, Tomatoes and Roasted Poblanos

Yield 4 servings

1 pound ground lamb (or turkey)

½ onion, minced

2 teaspoons ground cumin

½ teaspoon crushed red pepper flakes

1 cup chopped flat-leaf parsley, divided

Salt and black pepper

8 small Japanese eggplants or 4 very small American eggplants

2 large poblanos or 4 Hungarian green peppers or tender long green peppers

2 to 3 tablespoons olive oil

1½ cups finely chopped onions

4 ripe tomatoes, peeled and chopped

2 teaspoons minced garlic

Splash of vinegar

1. Combine the lamb, onion, cumin, pepper flakes and ½ cup of the parsley in a bowl. Mix thoroughly and season with salt and pepper. Divide into 8 equal portions. Shape each into a flattened, sausage-shaped patty, 6 inches long and ¼ inch thick. Set aside.

2. Remove the tops of the eggplants. Beginning at the stem side, cut each one through the center lengthwise, stopping 1 inch from the other end. If using American eggplants, cut out a slice at least 1-inch wide from the middle, stopping 1 inch from the bottom end, and discard. Place 1 patty in each Japanese eggplant — or 2 in each American eggplant —between the two separated halves. Place the eggplants side by side in a large shallow pan.

3. Meanwhile, roast the peppers directly over a gas flame or charcoal grill, turning frequently until charred all over. (Alternatively, preheat oven to 400 degrees, line a baking sheet with foil, place peppers on the prepared baking sheet and roast 20 minutes, turn peppers over and roast another 20 minutes until charred and somewhat deflated). Transfer charred peppers to a plastic bag to steam for 20 minutes. Peel the peppers, top, seed and halve them. If you use Hungarian peppers or tender, long, green peppers, leave them whole.

4. Heat the olive oil in a saucepan and cook the onions 8 minutes until they begin to brown around the edges. Stir in the tomatoes and garlic, and simmer them, mashing down with a fork until they form a sauce, about 5 minutes or so. Remove from heat and add the remaining ½ cup parsley, season with salt, pepper and a splash of vinegar. The sauce should have a slight tang. Pour this sauce over the eggplants along with ¼ cup of water. Place the peppers on top, cover and simmer about 35 to 40 minutes, until the eggplants are very tender. Check occasionally and add a little water if necessary. Serve hot.

Per serving: 512 calories; 23g fat; 7g saturated fat; 70mg cholesterol; 28g protein; 57g carbohydrate; 32g sugar; 25g fiber; 676mg sodium; 147mg calcium

Adapted from Classical Turkish Cooking,” by Ayla Algar

Hoppin’ John

Yield: 6 to 8 servings

1 cup dried black-eyed peas, soaked overnight or boiled 2 minutes and kept in the hot water for 1 hour

7 cups water

1 medium onion, cut into quarters

1 carrot, peeled and cut into quarters

1 celery rib, cut into quarters

1 smoked ham hock or ¼ pound slab bacon

1 dried hot chile

1 bay leaf

1 thyme sprig

Large pinch of kosher salt

2 cups basmati rice

3 scallions, chopped

2 tomatoes, halved, seeded and chopped

Several basil leaves, chopped or torn

Extra-virgin olive oil

¼ cup tomato chutney or your favorite hot sauce

1. Wash and pick over the peas, removing any misshapen ones or pebbles. Place the peas in a large saucepan, add the water and bring to a simmer. Add the onion, carrot, celery, ham hock, chile pepper, bay leaf, thyme sprig and salt, and simmer until the vegetables are tender, about 25 minutes.

2. Drain the peas reserving the broth. Remove bay leaf, onion, carrot, thyme, pepper and celery. Remove meat from ham hock and chop into bite-sized pieces. Return peas and chopped meat to the pan, along with a little broth to keep them moist.

3. Transfer 3½ cups of the reserved broth to a medium saucepan and bring to a simmer. Add the rice and cook until it is fluffy and tender and has absorbed almost all of the liquid, 16 to 18 minutes. Remove from the heat and let the rice continue to steam, covered, for 5 to 10 minutes while you reheat the peas. Add the remaining broth to the peas and reheat gently. Taste and season with salt and pepper.

4. Transfer the rice to a serving bowl and spoon the warm peas and broth on top. Scatter the chopped scallions, tomatoes and basil over the peas. Drizzle everything with a little extra virgin olive oil and finish with a large dollop of the chutney.

Per serving (based on 6): 342 calories; 10g fat; 2g saturated fat; no cholesterol; 13g protein; 49g carbohydrate; 5g sugar; 6g fiber; 541mg sodium; 43mg calcium

Adapted from “Frank Stitt’s Southern Table,” by Frank Stitt