Tomato Wedges With Flaked Sea Salt Pepper And Chilled Vodka Food

TOMATO WEDGES WITH FLAKED SEA SALT, PEPPER, AND CHILLED VODKA

Steps:

• Cut tomatoes into wedges or halves. Season with flaked sea salt and crushed black pepper. Serve with glasses of chilled vodka.

CAN OF TOMATO PASTE VODKA SAUCE

Steps:

• Bring a large pot of water to a rolling boil over medium-high heat; season the water generously with salt. Add the pasta and cook, stirring occasionally, until al dente, 8 to 12 minutes (depending on the pasta shape). Reserve 1 cup of cooking water in a liquid measuring cup, then drain the pasta.
• Meanwhile, heat the olive oil in another large pot or Dutch oven over medium heat. Add the shallots and cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the crushed red pepper flakes, garlic and 1/4 teaspoon salt and cook, stirring frequently, until the garlic has softened, 1 to 2 minutes more. Add the tomato paste and continue to cook, stirring occasionally, until the tomato paste has turned a deep brick red and is starting to caramelize on the bottom and sides of the pot, about 6 minutes. Pour in the vodka and scrape any brown bits from the bottom of the pot, then cook until the vodka is almost completely absorbed and the alcohol has cooked off, 1 to 2 minutes. Reduce the heat to medium low, then stir in the heavy cream and 1/4 cup of the reserved pasta water until smooth and combined.
• Add the cooked pasta, Parmesan and butter to the sauce and stir to evenly combine. Taste and adjust the seasoning with more salt. Adjust the consistency of the sauce, adding 1 tablespoon of cooking water at a time, until it nicely coats the pasta (it should be creamy, glossy and saucy). Serve in shallow bowls with an extra sprinkle of Parmesan and thinly sliced fresh basil.

FESTIVE TOMATO WEDGES

Steps:

• Place tomato wedges in a large bowl. Place remaining ingredients in a blender; cover and process until blended. Pour dressing over tomatoes and toss gently. Chill before serving.

FRIED GREEN TOMATO WEDGES

Steps:

• In a medium shallow bowl, combine the cornmeal, salt, black pepper, and cayenne pepper; set aside. In another shallow bowl, whisk together the buttermilk, eggs, and lime juice (the mixture may appear curdled); set aside.
• In a large cast-iron or heavy skillet, pour oil to a depth of 1/2 inch; heat until a deep-fry thermometer measures 375 degrees. Meanwhile, working in batches, dip tomatoes in buttermilk mixture, then in cornmeal mixture. Set aside on a large plate; repeat with remaining tomatoes.
• Fry tomatoes, working in batches, until golden brown, about 1 minute on each side. Drain on a paper-towel-lined plate. Season with salt while hot. Serve warm with basil-lime mayonnaise.

BAKED TOMATO WEDGES

Steps:

• Preheat oven to 300°F. Lightly brush heavy large baking sheet with oil. Arrange tomatoes on baking sheet. Lightly brush with oil. Sprinkle basil over. Season with salt and pepper.
• Bake tomatoes until tender, about 30 minutes. Transfer to platter; serve.

VODKA-INFUSED CHERRY TOMATOES

Steps:

• Using a skewer, poke a few holes in each tomato. In a container, combine tomatoes and vodka. Cover and refrigerate for 2 days., Pour tomatoes and vodka into a shallow serving dish. Serve tomatoes with toothpicks; if desired, combine sea salt and pepper in a small bowl for dipping.