Tomato And Herb Conserve Food

TOMATO-AND-HERB CONSERVE

Steps:

• Preheat oven to 375 degrees. Arrange tomatoes, cut-sides up, on a parchment-lined rimmed baking sheet; season with salt. Roast until tomatoes shrink and collapse slightly, about 1 hour. Let cool completely, then pack into a 2-cup-capacity jar.
• In a small saucepan, combine oil, herbs, and garlic. Bring to a bare simmer over medium heat. Carefully pour mixture into jar, topping with more oil if necessary. (Oil should fully submerge tomatoes and herbs and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month.

GARLIC AND HERB TOMATOES

Steps:

• Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.

TOMATO CONSERVE

Steps:

• Combine the tomatoes, sugar, oranges, cinnamon, and cloves in a heavy-bottom pot and bring to a simmer.
• Cook for 25 minutes and strain the tomatoes, reserving the juices.
• Return the juices to the pan and simmer 10-15 more minutes to reduce and concentrate their flavor.
• Combine the tomatoes and the juices and allow to cool to room temperature.

TOMATO-HERB SALAD

Steps:

• Cut 2 pounds mixed tomatoes into wedges. Whisk 1 tablespoon each chopped mixed herbs and lemon juice, 2 teaspoons each whole-grain mustard, mayonnaise and olive oil, 1/2 teaspoon honey, and salt and pepper to taste. Toss with the tomatoes. Top with more herbs.

LATE SUMMER TOMATOES WITH FRESH HERBS

Steps:

• Whisk together vinegar, lemon juice, and 1/2 tsp. each of kosher salt and pepper, then whisk in oil in a slow stream until well-blended.
• Gently toss tomatoes and herbs with vinaigrette. Season with salt and pepper.

TOMATO AND HERB SALAD

Steps:

• Make vinaigrette:
• In a small bowl whisk together lime juice, salt, sugar, and pepper and add oil in a stream, whisking.
• Cut tomatoes into 1/2-inch-thick slices and arrange decoratively on a platter. Drizzle tomatoes with about two thirds vinaigrette.
• In a bowl combine herbs and scallions and toss with remaining vinaigrette.
• Mound herb mixture on top of tomato slices.

TOMATO-HERB VINAIGRETTE

Steps:

• Pour vinegar and wine into a glass bowl. Whisk in salt, sugar, and pepper until the sugar has dissolved. Slowly pour the olive oil into the bowl while whisking rapidly to blend together. Stir in garlic, thyme, marjoram, basil, and tarragon; fold in shallots and tomatoes. Store in the refrigerator until serving.

TOMATO CONSERVE

Steps:

• Cook tomatoes 45 minutes.
• Add sugar, lemon, and ginger.
• Cook until thick and smooth.
• Pour into sterilized jars to within 1/2 inch of top.
• Put on cap, screw band firmly tight.
• Process in Boiling Water Bath 10 minutes.