Tomato | Good Dinner Mrs Mellen

Category: Tomato
- Porcini Tomato Sauce over Polenta
  
  Posted at 8:20 am by Good Dinner Mrs Mellen
  
  Nov 6th
  Porcini tomato sauce is a delicious, flavorful option to the standard sauce. I like to change it up and serve over polenta. Creamy polenta is easy to make and taste fabulous. If you prefer a vegetarian option, omit the anchovies.
  You can also make the sauce a day ahead and reheat it. Or freeze for future use.
  
  1/4 cup olive oil
  
  1 cup onion, thinly sliced
  
  2 cloves garlic, thinly sliced
  
  3 anchovy fillets, minced, optional
  
  1/4 teaspoon dried chili flakes
  
  1/2 ounce dried porcini mushrooms
  
  2 tablespoons tomato paste
  
  1/2 cup dry sherry
  
  1/4 cup mushroom soaking liquid
  
  1 teaspoon salt
  
  1 (28-ounce) can San Marzano tomatoes, I use Cento tomatoes
  
  2 tablespoons Butter
  
  Parmesan for serving (optional)
  
  Fresh basil for serving (optional)
  
  Directions
  
  In a bowl, soak the mushrooms in hot water for 20-30 minutes or until they become soft. Strain the mushrooms and reserve the liquid. Roughly chop the mushrooms and set aside. You can start this step while you get your pasta water ready and gather your ingredients.
  Heat a large pot of salted water over high heat and cook the spaghetti according to the package directions. Strain the pasta reserving 1 cup of the pasta cooking water.
  In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté for 3-5 minutes or until the onions begin to caramelize and take on some color.
  Add the sliced garlic, anchovies and crushed chili flakes and continue to cook for 2-3 more minutes, stirring constantly until the anchovies melt into the oil.
  Now add the tomato paste and porcini mushrooms and continue to sauté for another 2-3 minutes until fragrant. Add the sherry and let it reduce for a few minutes while scrapping up all the bits from the bottom of the pan. Add 1/4 cup of the reserved mushroom soaking liquid, tomatoes and salt and turn the heat to medium high.
  Bring the sauce to a gentle boil then reduce to a simmer and continue to cook for 10-15 minutes. Use a potato masher or the back of your spoon to gently crush the tomatoes as the sauce cooks.
  
  Polenta
  
  3 cups Water
  
  1 cup Corn Grits – Polenta
  
  1 tsp Sea Salt
  
  2 Tbsp Unsalted Butter
  
  1 cup Parmesan Cheese
  
  In a large, deep pan over high heat bring water and sea salt to a boil; gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture is very thick (about 30 minutes); use a long-handled spoon because mixture pops and bubbles and can burn.
  
  Stir in butter. Add cheese.
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  Posted in cheese, Easy recipes, family meals, Good Dinner Mrs Mellen, Hearty Meal, Italian, Tomato, Weeknight dinner | Tagged polenta, porcini tomato sauce
- Linguine with Cherry Tomatoes and Pesto Sauce
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Aug 15th
  Cooking and good food is in my blood. Both my grandmother and mother were accomplished cooks who could combine a few ingredients into a memorable feast that you would never forget. I learned from both these exceptional women that their love of cooking for family and friends was their secret ingredient that flavored their dishes better than any expensive seasoning or ingredient. Being of Italian heritage, tomatoes, basil, garlic, olive oil, and pasta were the basis for many of the meals they cooked when I was growing up in Bucks County, Pennsylvania along the Delaware River. The Delaware Valley before all the housing developments was rich land with farms that went for miles. My grandmother and mother’s summer season gardens overflowed with the most beautiful fresh produce perfect for making Linguine with Cherry Tomatoes and Pesto Sauce. I’ve attempted to create the flavors from one of their signature dishes. Both women never used a recipe they just added a pinch of this, a dash of that magically creating breathtaking food!
  
  Linguine with Cherry Tomatoes and Pesto Sauce
  
  1-pint cherry tomatoes
  
  2 tablespoon olive oil
  
  4 cloves garlic, minced
  
  2 tablespoons fresh basil, chopped
  
  1/2 teaspoon salt
  
  1/4 teaspoon crushed red pepper
  
  1/4 cup pesto sauce*
  
  12 oz of fresh linguine
  
  1 tablespoon butter
  
  Preheat oven 425F. Place the first six ingredients in a baking dish ad roast for 20 minutes until tomatoes are hot and bubbly. Cool. Add pesto sauce to tomatoes; stirring until combined. Cook pasta according to package directions. Drain and reserve 1/4 cup water from the pasta. Place pasta in large bowel toss with 1 tablespoon butter and reserved water. Add tomato/pesto sauce and toss again. Serve with fresh grated Parmesan cheese.
  
  Pesto Sauce
  
  4 cups packed fresh basil
  
  1/2 cup olive oil
  
  1/2 cup pine nuts
  
  2 cloves garlic
  
  1/2 parmesan cheese
  
  1/2 cup olive oil
  
  1/2 teaspoon sea salt
  
  Combine basil, oil, pine nuts, and garlic in a blender. Blend until paste forms, stopping often to push down basil. Add both kinds of cheese and salt; blend until smooth. Transfer to a small bowl. Freeze unused pesto.
  
  Enjoy!
  
  Enjoy!
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  Posted in Easy recipes, family meals, Food, Good Dinner Mrs Mellen, Healthy, Italian, Main Dish, Main Meal, Mediterranean diet, pasta, Tomato | Tagged Easy recipe, linguine, pasta, Pesto Sauce, tomatoes
- Farmer’s Market Tomato Quiche
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Aug 9th
  1 9-inch uncooked deep dish pie crust, frozen then thawed, refrigerated pie crust or homemade
  
  1/2 cup parmesan cheese
  
  1 cup mozzarella cheese
  
  15-20 large basil leaves, chopped, about 1/2 cup
  
  2 cups sliced petite multi-colored heirloom tomatoes, save a few to add last
  
  6 eggs
  
  1/2 cup milk, whole milk preferred
  
  1/2 cup cream
  
  1 tablespoon garlic, minced
  
  1/2 teaspoon salt
  
  1/4 teaspoon pepper
  
  pinch of Pink Himalayan salt
  
  Preheat oven to 350 degrees.
  
  In uncooked pie crust, evenly sprinkle half (1/4 cup) parmesan cheese in the bottom. Next, add tomatoes, saving a few to place on top of the pie. Place mozzarella cheese over tomatoes then add chopped basil.
  
  Top with remaining (1/4 cup) parmesan cheese over the tomato slices. Set aside.
  
  In a mixing bowl, beat eggs, milk, cream, garlic, salt, and pepper together. Pour into the pie crust. It should cover all ingredients and fill to the top of the crust. Place remaining tomatoes on top. Sprinkle with pink Himalayan salt.
  
  Place on a cookie sheet in case of spillage. Bake at 350 degrees for 50-60 minutes or until golden brown and soft set.
  
  Let cool 5-10 minutes before serving.
  
  Enjoy!
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  Posted in Baking, Easy recipes, eggs, family vacation, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, quiche, Tomato, Vegetarian | Tagged Easy recipe, farm fresh veggies, Tomato Quiche
- Watermelon and Feta Cheese Salad
  
  Posted at 8:20 am by Good Dinner Mrs Mellen
  
  Aug 4th
  Watermelon is synonymous with hot summer days, infused with sun-kissed flavor. I remember growing up waiting – not patiently- for my mother to cut an enormous watermelon for us to enjoy when we returned home from a day spent at the pool baking in the sun. (we didn’t know about sun protection then) Instantly cooling and so refreshing.
  
  I still slice up watermelon to serve for family and friends on hot summer days. Perfect after a barbecue or here in New England, we’re fond of clam bakes. I love to splurge, for parties or picnics, making a watermelon salad adding tomatoes, red onion and feta cheese with a sweet and salty dressing: fresh mint and a pinch of Himalayan pink salt just the perfect finishing touch.
  
  1 small watermelon (about 3 – 5 lb.)
  
  1/2 c. fresh mint, finely chopped
  
  1/4 c. red onion, thinly sliced
  
  12 oz. cherry tomatoes, halved
  
  2 tbsp. olive oil
  
  2 tbsp. fresh lime juice
  
  1 tsp. pure honey
  
  Kosher salt and black pepper
  
  1/4 cup Crumbled feta
  
  pinch of Pink Himalayan salt
  
  Remove the rind from watermelon and cut the flesh into 1/2 inch-thick cubes; arrange on a platter. Top with fresh mint, red onion, cherry tomatoes. Combine olive oil, fresh lime juice, pure honey, kosher salt, and black pepper in a bowl. Spoon over watermelon; top with crumbled feta. Sprinkle with a pinch of Pink Himalayan salt.
  
  If you are taking on a picnic or to a party assemble salad at your location.
  
  Enjoy!
  
  Enjoy!
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  Posted in Food, Good Dinner Mrs Mellen, Healthy, Salad, Tomato, Vegetarian | Tagged Easy recipe, easy summer salads, Feta Cheese, salad, Summertime salad, watermelon
- Baked Cod on a bed of Kale and Cherry Tomatoes
  
  Posted at 9:07 am by Good Dinner Mrs Mellen
  
  Jan 22nd
  Did I mention that I love fish! And if you read my blog, living in New England affords me access to the freshest fish. Our local grocery stores all have excellent fish markets.
  
  Cod is a staple in our region, and the most famous dish is Baked Cod with Ritz crackers. On the menu in every traditional New England restaurant. I’ve put a new twist on this recipe to create a healthier version with fewer calories and fat.
  
  During the pandemic, my recipes have tended to be for two and one-pan meals. Double the recipe to serve more people; use a large roasting pan.
  
  4 cups kale, cut into bite-size pieces, and stems removed
  1-pint cherry tomatoes
  1 lb. cod, cut into four pieces
  1/4 cup olive oil
  1/4 cup lemon juice
  1/4 cup unseasoned Panko bread crumbs
  2 tablespoons parmesan cheese
  1/2 teaspoon sea salt
  1/4 teaspoon pepper
  
  Pre-heat oven 425F.
  Arrange kale and tomatoes on a baking pa—place cod nestled in kale and tomatoes.
  
  Mix olive oil and lemon juice and drizzle over cod and vegetables.
  
  In a small bowl, combine bread crumbs, parmesan cheese, salt, and pepper. Sprinkle over cod and vegetables.
  
  Bake for 25-30 minutes, depending on the thickness of the cod. I purchased a thick cod fillet for this recipe.
  
  Serves 2-3.
  
  Enjoy!
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  Posted in dinner for two, Fish, Food, Good Dinner Mrs Mellen, Healthy, Tomato | Tagged cod, dinner for two, Easy recipe, fish, New England, panko bread crumbs
- Roasted Tomato and Kale Soup
  
  Posted at 5:34 pm by Good Dinner Mrs Mellen
  
  Oct 19th
  My sequined black crow enjoyed the soup too!
  
  Autumn is here and waking up to chilly mornings my thoughts turn from summer food to Fall comfort food. Tomato soup is the perfect fall comfort food and I love to use the last of the garden fresh tomatoes. Roasting the tomatoes, onion, kale and garlic enhances the flavor. I added kale for a more rustic soup and added texture. Serve this delicious soup with a salad and fresh baked bread.
  
  3 pounds tomatoes, quartered
  
  1 yellow onion, halved and quartered
  
  4 cloves garlic, halved
  
  1/4 cup olive oil
  
  2 teaspoons sea salt
  
  1 ½ teaspoons freshly ground black pepper
  
  2 cup kale, stems removed and chopped
  
  5 cups unsalted vegetable stock
  
  2 tablespoons fresh chopped basil
  
  Fresh grated parmesan cheese (optional) for serving
  
  Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
  
  Spread tomatoes, onion, and garlic in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
  
  Roast in the preheated oven for 30 minutes; add kale and continue roasting until tomato mixture is tender, about 15 more minutes.
  
  Bring vegetable stock and basil to a boil in a large stockpot; reduce heat and simmer.
  
  Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm vegetable stock if liquid is needed. Pour pureed tomato mixture into stockpot with vegetable stock. Puree remaining half of tomato mixture and add to vegetable stock mixture, mixing well. Simmer for 5 minutes.
  
  Pour into individual serving bowls. Top each bowl with a slice of baguette, toasted. Then sprinkle with Parmesan cheese.
  
  Enjoy!
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  Posted in Autumn, Food, Good Dinner Mrs Mellen, Soup, Tomato, vegan, Vegetarian | Tagged Autumn, comfort food, Tomato Soup
- Veggie Pasta
  
  Posted at 12:49 pm by Good Dinner Mrs Mellen
  
  Apr 23rd
  While my husband and I have been social distancing during the pandemic, running out on a whim to purchase ingredients or locating specific products has been challenging. Instead I’ve been creative using what I have on hand to make dinner. I love to cook so I usually have certain stables in the pantry and garlic, shallots, olives are a necessity in my kitchen. If you stock your pantry with canned tomatoes, artichokes, olives, olive oil, pasta, and have garlic, shallots, or onions on hand, a meal is easy to put together without running to the store.
  
  I also like to keep a few Asian ingredients for a quick easy meal but my repertoire isn’t very extensive. I realized during this time of social distancing that although I love Asian dishes we normally go out to a restaurant for Thai or Chinese food. Take out is an option, which we have tried during the pandemic. Now I want to expand my cooking and include more healthy Asian dishes. I love cooking with fresh veggies. I look forward to this new cooking adventure. Who knew that after all these years I could find more outlets for my cooking skills.
  
  My favorite weekday meal requirements are simple: flavorful, easy, and little clean-up, two dirty pan limit! And my Veggie pasta is perfect!
  
  2 tablespoons olive oil
  
  4 cloves garlic, minced
  
  1 large shallot, chopped
  
  1 can(14.5 oz.) diced tomatoes, no salt. I like Hunts tomatoes
  
  1/2 cup dry white wine
  
  1/2 teaspoon salt
  
  1/4 crushed red pepper
  
  1/2 can(14 oz.) artichoke hearts, drained and sliced in quarters
  
  1/2 cup Castelvetrano Italian olives, I love Mezzetta olives
  
  1/2 cup fresh basil, chopped
  
  4 oz fresh mozzarella, chopped
  
  1/2 box thin spaghetti
  
  Heat olive oil in a medium pan. Add garlic and shallot, saute for 5 minutes until the shallot is translucent. Add diced tomatoes, and wine. Season with salt and red pepper. Simmer for 5 minutes. Add artichokes hearts, olives, and basil. Simmer for 5 minutes
  
  While the tomato mixture is simmering, cook spaghetti according to package instructions. Drain and put in large bowl
  
  Add mozzarella to the tomato mixture cooking just until the cheese starts to melt. Remove from heat and toss with spaghetti.
  
  Serve with fresh Parmesan Cheese.
  
  Enjoy!
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  Posted in Easy recipes, family meals, Food, Good Dinner Mrs Mellen, Hearty Meal, Italian, Main Dish, Main Meal, Mediterranean diet, Tomato, Vegetables, Vegetarian, Weeknight dinner | Tagged cheese, Easy recipes, pasta, quick meal, Veggie Pasta
- Classic Roasted Marina Sauce
  
  Posted at 12:23 pm by Good Dinner Mrs Mellen
  
  Jan 26th
  Growing up in an Italian-American family my relatives had strong opinions on making tomato sauce and many different methods. My Aunts would spend hours debating and comparing different sauce styles. I prefer the slow-roasting recipe that was used by my grandmother and mother. Roasting Marina Sauce creates a flavorful that is not acidic or bitter.
  
  I love San Manzano tomatoes, and I use certified tomatoes. San Manzano tomatoes, named after a region in Italy, are less acidic because of the soil in that region. There are many brands and I prefer Cento certified San Manzano tomatoes. Just a suggestion, you can use any brand that works for you.
  
  The recipe calls for the whole garlic bulb and roasting releases the garlic flavor without being bitter. Don’t shy away from the large quantity of garlic.
  
  I use this sauce over pasta and with any recipe that calls for Marina Sauce. And an added benefit is that the sauce freezes beautifully for future use.
  
  Classic Roasted Marinara Sauce
  
  ¼ cup olive oil
  
  1 head of garlic, cloves chopped
  
  1 large red onion, chopped
  
  ½ teaspoon crushed red pepper flakes
  
  1 tablespoon tomato paste
  
  ¼ cup dry white wine
  
  2 28-ounce cans whole peeled tomatoes, Cento certified San Manzano
  
  ¼ cup torn basil leaves
  
  ½ teaspoon dried oregano
  
  Kosher salt
  
  Preheat oven to 350°. Heat oil in a large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes.
  
  Add onion, and red pepper flakes and cook, stirring often until onion is translucent about 5 minutes.
  
  Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes.
  
  Add wine, bring to a boil, and cook until almost completely evaporated about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1½ cups water into one tomato can, then the other, to rinse, and add to the pot. We don’t want to waist any delicious tomato juice: Season with salt.
  
  Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of the pot, 2–2½ hours.
  Let the sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. I like my sauce a little chunky. Taste and season with salt.
  
  Enjoy!
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  Posted in Food, Good Dinner Mrs Mellen, Italian, Main Dish, pasta, Tomato | Tagged Cento San Marzano tomates, Easy recipes, marina sauce, tomato sauce
- Bake Tomato Casserole
  
  Posted at 9:39 am by Good Dinner Mrs Mellen
  
  Sep 14th
  I love locally grown tomatoes. Farm fresh tomatoes taste wonderfully alive with flavor and bright with color. You can see and taste the difference. I am fortunate that the town that I live in has a summer farmers market and I have generous friends that share their bountiful produce. Lately, I’ve been seeing a rainbow of color tomatoes from golden yellow to deep purple come to market which makes a beautiful colorful tomato casserole.
  
  I serve this casserole as a side dish with dinner or for lunch with a salad and crisp fresh bread.
  
  3 cups assorted cherry tomatoes
  
  2 tablespoon olive oil
  
  1/4 cup kalamata olives, pitted and sliced
  
  1/4 cup grated parmesan cheese
  
  1/4 cup chopped fresh herbs, basil, rosemary, and french thyme
  
  Preheat oven to 350F. Place tomatoes, olives, and herbs in a bowl, gently toss to combine. Transfer tomato mixture to a baking dish and drizzle with olive oil. Sprinkle parmesan cheese on top.
  
  Bake for 20-25 minutes until tomatoes are bubbling and topping is golden brown.
  
  Enjoy!
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  Posted in Food, Good Dinner Mrs Mellen, lunch, Side dish, Tomato, vegetable bake, Vegetables, Vegetarian | Tagged easy, farm fresh tomato, quick, tomato bake, tomato casserole
- Farm Fresh Tomato Quiche
  
  Posted at 11:35 am by Good Dinner Mrs Mellen
  
  Sep 2nd
  1 9-inch uncooked deep dish pie crust, frozen then thawed, refrigerated pie crust or homemade
  
  1/2 cup parmesan cheese
  
  1 cup mozzarella cheese
  
  15-20 large basil leaves, chopped, about 1/2 cup
  
  2 cups sliced petite multi-colored heirloom tomatoes, save a few to add last
  
  6 eggs
  
  1/2 cup milk, whole milk preferred
  
  1/2 cup cream
  
  1 tablespoon garlic, minced
  
  1/2 teaspoon salt
  
  1/4 teaspoon pepper
  
  pinch of Pink Himalayan salt
  
  Preheat oven to 350 degrees.
  
  In uncooked pie crust, evenly sprinkle half (1/4 cup) parmesan cheese in the bottom. Next, add tomatoes, saving a few to place on top of the pie. Place mozzarella cheese over tomatoes then add chopped basil.
  
  Top with remaining (1/4 cup) parmesan cheese over the tomato slices. Set aside.
  
  In a mixing bowl, beat eggs, milk, cream, garlic, salt, and pepper together. Pour into the pie crust. It should cover all ingredients and fill to the top of the crust. Place remaining tomatoes on top. Sprinkle with pink Himalayan salt.
  
  Place on a cookie sheet in case of spillage. Bake at 350 degrees for 50-60 minutes or until golden brown and soft set.
  
  Let cool 5-10 minutes before serving.
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  Posted in Easy recipes, eggs, Food, Pie, Tomato, Vegetarian | Tagged Easy recipes, Farm Fresh Tomatoe, quiche
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