Twelve Tomatoes Food

TOMATO-SAUSAGE LASAGNA

Tomato-Sausage Lasagna image

A meaty, cheesy, deep-dish lasagna is always worth the wait, and you can enjoy the leftovers all week.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 2h30m

Number Of Ingredients 11

Ingredients

12 dried lasagna noodles (about 10 ounces), uncooked
2 teaspoons olive oil
1 large onion, chopped
4 garlic cloves, finely chopped
1 1/2 teaspoons dried Italian seasoning
1/4 teaspoon red-pepper flakes
1 pound sweet Italian sausage, casings removed
2 cans (28 ounces each) whole peeled tomatoes in puree
Coarse salt and ground pepper
6 cups shredded mozzarella cheese (about 1 1/2 pounds)
3/4 cup shredded Parmesan cheese (about 3 ounces)

Steps:

Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce.
Make sauce: Heat oil in a large saucepan over medium. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes. Add tomatoes and their puree, breaking up tomatoes with a spoon; bring to a boil. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper.
Preheat oven to 350 degrees. Drain noodles, transfer to a baking sheet; dry dish with paper towels. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.
Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve.

12-HOUR TOMATOES

12-Hour Tomatoes image

Make and share this 12-Hour Tomatoes recipe from Food.com.

Provided by gailanng

Categories Vegetable

Time 12h30m

Yield 3 cups

Number Of Ingredients 5

Ingredients

8 large tomatoes (stemmed but not cored and cut in half vertically)
salt (Kosher or Sea Salt is best)
fresh ground black pepper
1/4 cup olive oil
8 teaspoons cumin seeds, toasted and ground (optional and see notes below)

Steps:

Preheat the oven to 200 degrees. Line a large rimmed baking sheet with aluminum foil or parchment paper; do not overlap.
Place the tomatoes, cut side up, on the baking sheet. Season on the cut side with salt and pepper to taste, then drizzle with olive oil. Sprinkle 1/2 teaspoon cumin on each tomato half. Bake for 8 to 12 hours, or until the tomatoes have collapsed and shriveled to about 1/4 inch thick; they should still be moist inside. Cool completely, then refrigerate in an airtight container.
NOTE 1: To toast cumin seeds:.
Place a small skillet over medium heat. Add the seeds and toast, shaking the pan occasionally, for 2 to 4 minutes, until fragrant. Transfer to a heatproof bowl and cool completely.
NOTE 2:.
The low heat of the oven turns these tomatoes almost jammy, shriveling them and concentrating their flavor beautifully. The amount of time it takes depends greatly on the size and juiciness of the tomatoes, so for the least fuss, don't mix varieties or sizes. Left long enough, they'll start to get a little chewy around the edges, which makes a nice counterpoint to the moisture inside.
Other herbs and spices, particularly cinnamon and paprika, can be substituted for the cumin, if desired. Put the tomatoes on bread or crostini for bruschetta, served as part of an antipasto platter with mixed olives, cheese and smoked fish; or toss with hot pasta for an instant sauce.
The tomatoes can be refrigerated in an airtight container for up to 2 weeks or frozen in heavy-duty plastic freezer bags for up to six months. If your refrigerator is under 38 degrees, you can pack the tomatoes into glass jars, covered with olive oil, for several months.

Nutrition Facts : Calories 267.5, Fat 20.2, SaturatedFat 2.7, Sodium 34, Carbohydrate 21.4, Fiber 6.4, Sugar 12.9, Protein 5.3

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