You Say Tomato: Peel, Chop, Roast, Dry, Freeze, Preserve, and Enjoy

Overview

A fresh, ripe, still-warm-from-the-sun tomato with a sprinkling of coarse salt. A mug of creamy thick tomato soup with a grilled cheese sandwich. A bed of linguine topped with chunks of tomato and lobster. Chicken breasts filled with homemade oven-roasted tomato tapenade. Freshly pressed cold tomato juice ready and waiting for the perfect Bloody Mary.

No matter how you say tomato, or how you eat it, You Say ...
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Overview

A fresh, ripe, still-warm-from-the-sun tomato with a sprinkling of coarse salt. A mug of creamy thick tomato soup with a grilled cheese sandwich. A bed of linguine topped with chunks of tomato and lobster. Chicken breasts filled with homemade oven-roasted tomato tapenade. Freshly pressed cold tomato juice ready and waiting for the perfect Bloody Mary.

No matter how you say tomato, or how you eat it, You Say Tomato offers 250 international recipes featuring this versatile, beloved fruit.
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Editorial Reviews

From Barnes & Noble
Joanne Wier's You Say Tomato simply offers so many tomato recipes that it has become a source for ideas to put the late summer-early fall tomato bounty into packets for later use and gift giving.
Library Journal
Weir's compendium of more than 250 recipes, tomato history and lore, and even gardening tips will satisfy any tomato lover (and any gardener facing an overabundance at the end of the season). Weir is the author of the appealing From Tapas to Meze (LJ 4/15/94), and her tomato recipes are just as enticing as her Mediterranean hors d'oeuvres were. There are dozens of soups; salads; pies, pizzas, and flat-breads; bread and sandwiches; entrees and sides; and, of course, tomato sauces. This is not the first cookbook to celebrate tomatoes (see Sharon Nimitz and Ruth Cousineau's Tomato Imperative!, LJ 6/15/94), but Weir's fresh, bright recipes and engaging style make it worth adding to most collections.
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Product Details

  • ISBN-13: 9780767901352
  • Publisher: Broadway Books
  • Publication date: 7/1/1998
  • Edition number: 1
  • Pages: 288
  • Product dimensions: 7.46 (w) x 7.84 (h) x 0.77 (d)

Meet the Author

Joanne Weir is a San Francisco-based author, cooking teacher, and chef.  Her first cookbook, From Tapas to Meze (Crown, 1994), was nominated for a James Beard Cookbook Award and was selected by Julia Child as one of her twelve favorite cookbooks of 1994.
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Read an Excerpt

Tomato Dust

What to do with all those leftover tomato skins after peeling tomatoes? Why, make tomato dust. Place the skins on a baking sheet in a single layer and bake in a 200         F oven until completely dry, 1 1/2 to 2 hours. Then pulverize them in a spice grinder to make a fine powder or dust. Use the dust as a flavor enhancer when making fresh pasta dough, or add to vinaigrettes, sauces, and soups.


Creamy Tomato Bisque

Tomato bisque is a thick soup of vine-ripened summer tomatoes and a dose of cream for sweetness. Puree this soup in a blender, rather than a food processor, to give it a velvety texture.

Serves 6

1 tablespoon olive oil
1 medium red onion, chopped
8 large ripe red tomatoes, peeled, seeded, and chopped
4 cups Chicken Stock (page 78)
1 teaspoon sugar
1 cup heavy cream
Coarse salt and freshly ground black pepper
1/4 cup chopped fresh mint

Heat the olive oil in a large soup pot over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 7 minutes. Add the tomatoes, chicken stock, and sugar and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the liquid is reduced by one quarter, about 20 minutes. Cool for 10 minutes.

In a blender, puree the soup in several batches until smooth, 2 to 3 minutes per batch. Strain into a clean pot and bring to a simmer over medium heat. Turn off the heat and stir in the heavy cream. Season to taste with salt and pepper. Reheat gently over low heat. (This can be made up to 2 days in advance; cover and refrigerate.)

To serve, ladle the soupinto bowls and garnish with the fresh mint.


Istanbul Bread Salad with Tomatoes and Olives

This zippy, pungent, aromatic salad was inspired by my Turkish friend Angel Stoyanof. For other bread salads, such as fattoush and panzanella (see pages 94 and 96), the tomatoes are seeded. Not with this one--it uses the whole tomato. Be sure to add the ripe tomatoes and all the juices and seeds to the salad.

Serves 6

3 medium ripe red tomatoes, diced
1 small red onion, diced
1 cup pitted dry-cured black olives, coarsely chopped
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
Coarse salt and freshly ground black pepper
1/2 pound coarse-textured sourdough bread, 3 to 4 days old
1/4 cup coarsely chopped fresh mint

In a large serving bowl, combine the tomatoes, red onion, olives, lemon juice, olive oil, and salt and pepper to taste. Mix well.

Tear the bread into 3/4- to 1-inch pieces. (This salad can be made up to this point 1 to 3 hours before serving.)

Just before serving, add the bread to the tomato and olive mixture and toss well. Sprinkle the mint on top and serve immediately.


Chicken with Warm Tarragon-Tomato Vinaigrette

Tarragon, with its anise-like flavor, is a natural with tomatoes. Here, cherry tomatoes, fresh tarragon and tarragon vinegar, shallots, and olive oil are whisked together to make a warm vinaigrette and drizzled over chicken breasts. You can turn this into a sumptuous warm salad by tossing the sliced chicken with the vinaigrette and salad greens. This is a wonderful summer recipe, so simple that it is made in minutes.

Serves 6

1 1/2 tablespoons olive oil
6 boneless, skinless chicken breasts (6 to 8 ounces each)
Coarse salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
1 shallot, minced
2/3 cup Chicken Stock (page 78)
3 tablespoons tarragon vinegar, or more to taste
3 tablespoons chopped fresh tarragon
1 1/2 cups cherry tomatoes

Heat the olive oil in a large frying pan over medium heat. Add the chicken and cook, turning occasionally, until cooked through, 8 to 10 minutes. Season to taste with salt and pepper. Place on a platter and cover with foil to keep warm while you make the vinaigrette.

In the same pan, heat the extra virgin olive oil over medium heat. Add the shallot and cook until soft, about 3 minutes. Add the chicken stock and simmer until reduced by half, 1 to 2 minutes. Add the vinegar, tarragon, and tomatoes and stir just until warm, about 10 seconds. Remove from the heat and season with salt and pepper, and additional vinegar if needed.

Slice each chicken breast on the diagonal into 5 to 6 pieces. Fan them on individual plates. Drizzle the vinaigrette onto the chicken breasts and serve immediately.


Tomato Juice

There's nothing like a glass of ice-cold, freshly made tomato juice, far better than anything you'd ever buy in a bottle or can. And it just takes a big batch of the most flavorful tomatoes available and a little effort. Use it for Bloody Marys or add a squeeze of lemon to each glass and serve with cucumber and tomato sandwiches for a late-summer lunch. This can also be made with yellow tomatoes.

Makes 6 cups

5 pounds ripe red tomatoes, cored and quartered
1 small red onion
1 stalk celery with leaves
Sugar
Coarse salt and freshly ground black pepper

Place the tomatoes, onion, and celery in a large pot set over medium heat. Cover and cook, stirring occasionally, until the tomatoes are soft, about 30 minutes. Let cool. Remove the onion and celery and discard.

Pass the tomatoes through a food mill fitted with the fine blade or a fine sieve. Discard the solids. Measure the juice and return it to the cleaned pot. For each 4 cups tomato juice, add 1 teaspoon sugar, 1 teaspoon salt, and pepper to taste. Stir the tomato juice over medium heat to dissolve the sugar and salt. As soon as they are dissolved, remove the juice from the heat and cool.

Taste and season with salt. Chill, and serve within 3 days.


The Best Bloody Mary

For years, this poor drink has been relegated as merely the cure for hangovers. How unfair! A good Bloody Mary is refreshing, packs a real punch, and is even somewhat healthy (especially if it is really a Virgin Mary, without the vodka). For a great variation on a classic theme, make a Bloody Caesar by substituting a cup of bottled clam juice for one cup of the tomato juice and using lime juice in place of lemon.

Serves 6

2 lemon wedges
2 tablespoons celery salt
Coarse salt and freshly ground black pepper
8 jiggers 100-proof vodka (1 1/2 cups)
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce
1 tablespoon prepared horseradish
4 cups Tomato Juice (see above) or commercial tomato juice
6 small stalks celery with leafy tops

To prepare the glasses, rub the rims with the lemon wedges. On a saucer, combine the celery salt, 1 teaspoon salt, and 1/4 teaspoon black pepper. Invert the glasses and dip the rims into the celery salt mixture. Set the glasses aside and reserve the celery salt.

In a pitcher, combine the vodka, lemon juice, Worcestershire sauce, Tabasco, horseradish, tomato juice, and a large pinch of the celery salt mixture. Season to taste with salt and pepper.

To serve, fill the glasses with ice and pour in the Bloody Mary mixture. Stick a stalk of celery in each glass and serve immediately.




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