Tomatillos Cherry Tomatoes And Basil Vinegar Food

ROASTED CHERRY TOMATOES WITH BALSAMIC VINEGAR

Steps:

• Preheat your oven to 425 degrees F.
• Place the tomatoes in a medium bowl. Add the remaining ingredients and stir to coat.
• Transfer the tomatoes to a small, 1-quart baking dish.
• Roast until the tomatoes are soft and beginning to burst, about 20 minutes.
• Divide the tomatoes among plates and drizzle with the cooking juices. Serve immediately.

TOMATO BRUSCHETTA

Steps:

• Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
• Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
• Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.

SAUTEED CORN WITH TOMATOES & BASIL

Steps:

• In a large skillet, saute corn in oil until crisp-tender. Stir in the tomatoes, salt and pepper; cook 1 minute longer. Remove from the heat; sprinkle with basil.

CHERRY TOMATO SALAD

Steps:

• Place tomatoes and mozzarella balls in a large bowl. Add salt and pepper and stir gently. Pour in dressing (you may not need all the dressing) and stir gently.
• Spread the tomatoes on a platter, drizzle with dressing, and sprinkle with the basil. Serve immediately.
• Place olive oil, vinegar, salt, and pepper in a container with a lid and shake until well blended.

CHERRY TOMATO, WHITE BALSAMIC VINEGAR AND BASIL SALAD

Steps:

• Slice tomatoes in half and put into a medium sized bowl.
• Sprinkle tomatoes with salt, dress with vinegar and oil and toss together.
• Cut basil leaves into chiffonade (roll leaves together as if making a cigar and run your knife perpendicular through at very thin intervals--the result will be little strips of basil).
• Sprinkle basil over tomatoes, add pepper, toss and serve.
• Notes: I thought that the salad tasted the best after a few hours. The downside is that your basil can turn a little dark. I'd still say it is worth letting the salad mascerate for a couple hours--maybe adding basil leaves in an hour before serving.

FRIED GREEN TOMATILLOS WITH BURRATA, CUMIN AND BASIL

Steps:

• This looks like a lot of work, but it really isn't. All you have to do is set yourself up for success! First, line a baking sheet with paper towels or parchment paper. Set a cooling rack over it. This will be where you land your fried 'maters.
• Then, using your hands, rip the burrata into bite-size pieces (1 per slice of tomatillo), and line them up on a plate. Season them with a little salt and pepper. Slice your lime into wedges so that it's easy to squeeze over the top of the whole thing at the end; keep your basil handy too. Set them aside.
• To make the cumin oil: In a very small skillet (cast-iron if you have it), warm the olive oil until it's nearly smoking. Add the cumin seeds. (The seeds should sizzle once they hit that oil! If not, your oil is not hot enough.)
• Cook, swirling the pan every now and then, until the cumin seeds darken in colour (don't let them burn!). As soon as they've darkened, pour the oil into a small bowl, and let it cool.
• Then, grab a large skillet (again cast-iron is awesome) and set it over medium-high heat. Add the canola oil. Keep an eye on it while you set up your dredging station (if it starts to smoke, take it off the heat to cool off).
• Pour the buttermilk into a flat-bottomed dish, and season with a little salt and pepper. In another similarly shaped bowl, whisk together the cornmeal, flour, garam masala, and cayenne pepper. Season it also with a generous pinch of salt and pepper.
• To check that the oil is hot, drop a pinch of the flour-cornmeal mixture into the pan. If it sizzles enthusiastically at you, it's time to go!
• Dip both sides of a tomatillo slice in the buttermilk. Then, using your other hand (to avoid the "claw"), dredge it in the cornmeal mixture. Shake off excess cornmeal, and drop it into the oil. Repeat with as many slices as you can fit into the pan without overcrowding. By the time you've placed the last slice in the pan, it will probably be time to flip the first one. It should be lightly golden, but not soft. Cook another minute or so, and then remove to the parchment-lined baking sheet.
• To assemble: Place the tomatillos on a platter. Top each one with a piece of burrata. Drizzle those puppies with a little cumin-infused oil. Sprinkle some basil over the top and finish with a squeeze of lime juice. Serve your fancy-pants fried green beauties immediately!
• Combine the cinnamon sticks, whole cloves, green cardamom pods, and black cardamom pods into a spice/coffee grinder and grind until fine. Store the masala in an airtight container away from direct sunlight.

SLICED TOMATOES WITH FRESH BASIL AND AGED BALSAMIC

Steps:

• Arrange tomato slices on a plate. Layer with basil leaves. Drizzle vinegar and oil. Sprinkle salt and black pepper over top.

MARINATED CHERRY TOMATO SALAD

Steps:

• In a small bowl or cup measure, mix together oil, apple cider vinegar, herbs, salt, and sugar.
• Pour dressing over cherry tomatoes in a serving dish, and gently stir to coat. Chill for at least 2 hours. Gently stir from bottom to top, coating all tomatoes, before serving.

TOMATILLOS, CHERRY TOMATOES AND BASIL VINEGAR

Steps:

• Combine the tomatoes and tomatillos in a mixing bowl.
• Put the basil vinegar, water and salt in a saucepan over high heat.
• Bring to a boil, then remove from the heat and set aside to cool.
• Stack the basil leaves on top of each other and roll up tightly,cut into thin chiffonade.
• Add the sliced basil and the lemon to the tomato mixture, then press in the garlic.
• Pour cooled vinegar liquid over the tomatoe mixture and toss to coat.
• Marinate for 2 hours at room temperature before refrigerating.
• Serve chilled, as codiment or add to salad greens.