Marinated Tomatoes With Lemon And Summer Savory Food

PASTA WITH MARINATED TOMATOES AND SUMMER HERBS

Pasta With Marinated Tomatoes and Summer Herbs image

From the August 2009 New York Times, courtesy of Julia Moskin. This one dish meal is designed to be quick and satisfying to a wide range of tastes (note several options). It's also very easy to make, but needs time to marinate. Spend a few minutes in the kitchen after lunch and all you need to do for dinner is cook the pasta. This recipe can be easily halved for fewer diners. I picked the vegetarian option, but you could substitute tuna for the cheese if you'd prefer. My preference might be to add more tomatoes and/or reduce the pasta to sauce ratio.

Provided by Kumquat the Cats fr

Categories One Dish Meal

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs tomatoes (ripe, halved or quartered if small, diced if large)
1 lb mozzarella cheese, diced (optional)
1/2 cup green olives (pitted and chopped) (optional) or 3 tablespoons capers (optional)
1/2 cup fresh herb (chopped, including basil, parsley, mint, chives, cilantro, scallion tops or a combination, more for )
1 lemon, freshly grated zest of (optional)
1/4 cup extra virgin olive oil
black pepper, freshly ground
2 lbs pasta (short, like fusilli, farfalle or penne)
hot red pepper flakes (optional)
1/2 cup pine nuts (toasted) (optional)

Steps:

Up to 4 hourse before serving, put tomatoes in a large bowl and sprinkle all over with salt. Set aside for 30 minutes, then drain off liquid.
Add cheese (or tuna), olives or capers if using. Add herbs and zest. Add olive oil, salt and pepper to taste and stir gently. Cover and set aside at least 1 hour or up to 3 hours, stirring occasionally.
Cook pasta in plenty of boiling salted water. Drain well. Combine tomatoes and pasta then taste and add more oil, salt and pepper to taste. Add red pepper flakes if desired. Sprinkle with pine nuts, if using, and chopped herbs. Serve immediately.

Nutrition Facts : Calories 663.9, Fat 11.5, SaturatedFat 1.7, Sodium 13.5, Carbohydrate 118, Fiber 6.2, Sugar 5.7, Protein 20.8

MARINATED TOMATOES WITH LEMON AND SUMMER SAVORY

MARINATED TOMATOES WITH LEMON AND SUMMER SAVORY image

Categories Tomato Side

Yield 4 40-c/1.5-f/1-p

Number Of Ingredients 8

Ingredients

3 tomatoes, cut into 6 wedges (about 1 pound)
1/4 cup fresh lemon juice
1 teaspoon sugar
1 teaspoon extravirgin olive oil
1/2 teaspoon chopped fresh or 1/4 teaspoon dried savory
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 garlic clove, minced

Steps:

Place the tomato wedges in a medium bowl. Combine lemon juice and remaining ingredients, stirring with a whisk. Pour dressing over tomatoes; toss gently to coat. Let stand 1 hour, stirring occasionally. Serve with a slotted spoon.

MARINATED TOMATOES WITH LEMON

Marinated Tomatoes With Lemon image

Instead of the usual fresh basil, these tomatoes are made with fresh summer savory. If you cannot find fresh savory, fresh thyme works. Dried savory will work in a pinch (use 1/4 teaspoon).

Provided by Outta Here

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 fresh tomatoes, about 1 pound
1/4 cup fresh lemon juice
1 teaspoon sugar
1 teaspoon extra virgin olive oil
1/2 teaspoon fresh savory, chopped
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 garlic clove, minced

Steps:

Cut each tomato into 4 to 6 wedges.
Place the tomato wedges in a medium bowl.
Combine lemon juice and remaining ingredients, stirring with a whisk.
Pour marinade over tomatoes; toss gently to coat. Let stand 1 hour, stirring occasionally.
Using a slotted spoon, serve wedges on a bed of greens.

FISH MARINATED WITH VINEGAR, SWEET WINE, TOMATO, AND ROSEMARY

Fish Marinated with Vinegar, Sweet Wine, Tomato, and Rosemary image

Categories Tomato Marinate Sauté Rosemary Snapper Summer Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 13

Ingredients

4 8-ounce red snapper fillets, each cut crosswise in half
All purpose flour
1 1/2 cups olive oil
1 1/2 medium onions, thinly sliced
1 1/2 teaspoons dried crushed red pepper
8 garlic cloves, thinly sliced
1 1/2 tablespoons dried rosemary
1/2 cup sweet white wine (such as Muscat)
3 tablespoons tomato juice
1 1/2 cups chopped plum tomatoes
1/2 cup plus 1 1/2 tablespoons red wine vinegar
Fresh rosemary sprigs (optional)
Cherry tomatoes, halved (optional)

Steps:

Sprinkle fish with salt and pepper. Coat with flour. Heat 3/4 cup oil in heavy large skillet over high heat. Sauté fish in batches until golden brown, about 5 minutes per side. Transfer to paper towels to drain. Discard oil; wipe out skillet.
Heat remaining 3/4 cup oil in same skillet over medium-high heat. Add onions and crushed red pepper. Sauté until onions are tender, about 4 minutes. Add garlic and dried rosemary; sauté 1 minute. Carefully add wine and tomato juice; simmer 2 minutes. Add chopped tomatoes and vinegar; simmer until sauce thickens slightly, about 8 minutes. Add fish; simmer until opaque in center, turning fish once, about 2 minutes. Arrange fish in single layer in 13x9x2-inch baking dish. Season sauce with salt and pepper; pour over fish. Cover and refrigerate at least 1 day and up to 2 days, turning fish once. Arrange fish and sauce on platter. Bring to room temperature. Garnish with rosemary and tomato halves, if desired.

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