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Recipes : 10 ways to cook tomatoes during summer.


Summer is coming soon, and we all know how much we are going to crave for fresh recipes, especially with seasonal fruits and vegetables. Tomatoe is one of them.

Rich in antioxydant, full of beta caroten (vitamin A), this little fruit is helping us in so many ways, and keep us hydrated during the warm summer.

Let's see wich one of our 10 recipes, seduce you the most !


1. Classic French Tomates Farcies à la provençale.

Ingredients (4 pers) :


8 Fresh tomatoes

4 garlic cloves

150 gr breadcrumbs

100 gr ciseled parsley

120 gr oliv oil

1/2 Lemon Juice

Salt

Pepper


Prep : 10 mins / Cooking : 10 mins



Step One :

After washing the tomatoes, cut the head of it (keep them on the side) and scoop out the insides.

Step Two :

Chop/chivel the garlic cloves very thin, aswell the parsley and mix them in a bowl with the lemon juice and the breadcrumbs. Drizzle with a spoon of oliv oil.

Step Three :

Preheat the oven thermostat 180°C, meanwhile you begin to stuff the tomatoes with your breadcrumbs preparation.

Step Four :

Oil your gratin form and dispose your tomatoes on it.

Don't forget to put back the tomatoes heads on the top of them !

Leave it in for 10 mins. And voilà !


TIPS : You can find many other recipes online, with minced meat for example, or with eggs filling. Test them later on, it can be super delicious. Also you can apply these recipes to zucchinis or paprikas. We usually prepare different stuffed veggies for all the family to pick their preferences.

2. Tarte aux trois tomates.

Ingredients (4 pers) :


1 roll of puff pastry dough

1kg of different variety of tomatoes

3 branches of thyme

1 tablespoon of oliv oil

Salt

Pepper



Prep : 5 mins / Cooking : 30 mins




Step One :

Rince and slice the tomatoes. Leave them on a piece of paper towel for some minutes so it will drain the water.

Step Two :

Preheat the oven at 210°C. Butter your form and install the dough. Pick the bottom of the dough with a fork and layer your tomatoes slices on it. Drizzle with oliv oil.

Season with salt, pepper and sprinkle with the thyme branches.

Step Three :

Leave in the oven for 30mins.

Serve it warm or cold.


TIPS : You can also adapt this recipe to any seasonal veggies, or simply add some beaten eggs and make it french «quiche» styled.


3. Sundried Tomatoes cake.


Ingredients (6pers) :

3 eggs

150gr flour

150gr sundried tomatoes

4 Cherry tomatoes

1 mozzarella ball

10cl milk

10cl oliv oil

1 bag of yeast or 11gr of baking powder

1 branch of fresh basil

Salt

Pepper

Prep : 15mins / Cooking : 50mins


Step One :

Preheat the oven at 180°C.

Slice the sundried tomatoes, chisel the basil and leave it in a bowl. Slice the cherry tomatoes and drain it on paper towel. Cut the mozzarella in dices forms.

Step Two :

In your mixing bowl, pour the flour, the dry yeast, and then the eggs, mix with a whip.

Step Three :

Add the oliv oil and the milk to your preparation. Whip again.

Step Three :

Once the mix is uniform, add the sundried tomatoes, the basil and the mozzarella to the prepration and mix it up with a spatula. Season with salt and pepper.

Step Four :

Pour the preparation in the cake form of your choice. Top it with the cherry tomatoes slices.

Leave in the oven for 50 mins.


TIPS : You can also add some other ingredients like olivs, raw ham or top it with some seeds like flaxseeds or pumpkin seeds.


4. Tartare de tomate/melon and its raw ham.



Ingredients (4pers) :


1 melon

200gr raw ham (Bayonne or prociutto)

4 tomatoes

1 oignon

1 tea spoon ciseled chive

Dressing of your choice




Prep 15 mins



Step One :

Peel and scoop the insides of the tomatoes. Dice the peeled tomatoes, the oignon, and the melon.

Keep in the fridge until service.

Step two :

Season with the dressing you chose, add the ciseled chives, and mix it gently with the preparation.

Step Three :

Put a circle form on the plate, fill it up with the preparation, pack it gently.

Step Four :

Put some slices of raw ham on the top of it, and some basil leaves to decorate.

Bon Appetit !


TIPS : You can also integrate the raw ham in the tartare. Simply cut the ham in tiny slices and incorporate it to the tartare.


5. Tomato Rolls stuffed with fresh cheese.


Ingredients (6pers) :

3 eggs

15gr Flour

25gr Maizena

1 tea spoon of baking powder

1 tea spoon of paprika powder

70gr butter

3 tea spoon of concentrate tomato

150gr fresh cheese

1 table spoon of oliv oil

1 table spoon of ciseled chives

Salt

Pepper


Prep : 25mins / Cooking :12mins


Step One :

Preheat the oven at 200°C. Separate the egg yolk from the whites.

Whip the egg whites on one side. On the other side, add two table spoon of warm water to the egg yolks and whip it until foam.

Step Two :

Incorporate gently the flour, the baking powder, maizena, and paprika powder to the foamy yolks.

Add the melted butter and the concentrate of tomatoes to it and season with salt and pepper.

Step Three :

Incorporate gently the whipped egg whites.

Spread it on a baking sheet uniformly, on your baking tray. Put it in the oven for 10/12mins at 200°C.

Step Four :

Once the genoise is cooked, let it cool down for a minute.

Flip it on the other side, take off the baking sheet and roll the genoise in a clean linen. Let it cool down completely in this position.

Step Five :

In a mixing bowl, whip the fresh cheese, the oliv oil and the ciseled chives until creamy texture.

Unwind the genoise and apply the creamy cheese mixture uniformly on the inner side.

Roll the genoise again very tight, and roll it in a cling film, place it in the fridge until service.

For service, slice it down into pieces of 3cm of thickness.


6. Tomato and strawberry soup.


Ingredients (4pers) :


7 tomatoes

700gr strawberries

2 table spoon balsamic vinegar

2 table spoon oliv oil

1 table spoon ciseled basil

1 tea spoon of sugar

Salt Pepper


Prep : 10mins


Step One :

Peel, scoop the insides of the tomatoes and boil them up until cooked.

Cut the straberries in two pieces.

Step Two :

With a hand mixer, mix the 2/3 of the tomatoes with the strawberries, oliv oil, balsamic vinegar and the sugar. Season with salt and pepper. Put in the fridge.

Step Three :

In the bottom of a bowl or a glass, put the rest of the tomatoes after cutting the into dices.

Pour the fresh veloute on it and top it with the ciseled basil.


7. Confit Tomatoes for aperitives.


Ingredients (4 pers) :


1kg Tomatoes

2 garlic cloves

oliv oil

oregano

Salt

Pepper

Prep : 15min / Cooking : 2h30


Step One :

Boil the tomatoes and put them in very cold water to peel them out.

After peeling them, cut them in two and scoop the insides.

Chisel the garlic cloves.

Step Two :

Leaves them on a baking tray, sprinkle with garlic, oregano and drizzle it all with olive oil.

Step Three :

Put them in the oven at 100°C for 2h30. At mid cooking time, flip them and drizzle with olive oil again. Serve as aperitives.


8. Tomatoe entremet with fresh cheese.


Ingredients (4pers) :


200gr fresh cheese

12 cherry tomatoes

4 slices of sandwich bread

1 table spoon of pistacchios

1 table spoon of hazelnuts

2 shallots

2 table spoon of fresh ciseled herbs

4 tomatoes

1/2 cucumber

1 paprika

1tea spoon of tabasco

5gr gelatin


Prep : 20mins / Cooking : 5mins


Step One :

In a mixing bowl, pour the fresh cheese, the ciseled herbs and the minced shallots.

Keep in the fridge.

Step Two :

Put the gelatin leaves in cold water.

Boil the tomatoes, paprika and cucumber together. Once cooked mix them with the help of a handmixer. Add the gelatin leaves and stir it until melted. Let it cool down.

Step Three :

Cut the cherry tomatoes in two. Cut the sandwich bread with a round inox form.

Step Four :

Using a round inox form, put the bread disk in the bottom, install the cherry tomatoes all aorund the bread, against the form. Pour the cheese preparation. Top it with the gelatin veggie mixture.

Keep in the fridge until service.

For service, slide off gently the round forms.


9. Polpette of tomatoe.


Ingredients (4pers) :

750ml water

600gr peeled and diced tomatoes

330gr arborio rice

120ml butter

60ml grinded parmigiano reggiano

4 œufs

1 minced oignon

110gr minced veal meat

30gr minced prosciutto

60ml chicken fund

110gr diced mozzarella

130gr Flour

110gr Breadcrumbs


Prep : 30mins / Cooking : 10 mins


Step One :

Boil the rice and the tomatoes for 20/25mins. Keep the tomatoes aside.

Once cooked, transfer the rice in a mixing bowl and add 60ml of grinded parmigiano and two eggs. Mix it gently and let it all cool down.

Step Two : (farce)

In a frying pan, add 60ml of butter and the minced oignon. Once cooked, add the veal meat and the minced prosciutto. Let it cook for 3/4mins. Add 200gr of the tomatoes and the chicken fund. Let it cook until evaporation of the liquids (10/15mins). Season and let it cool down completely.

Step Three :

With a Hand mixer, mix the 400gr of tomatoes left and add it to the rice preparation.

Form a ball with the rice, add a bit of farce inside and a dice of mozzarella. Repeat the operation until you formed approximatively 24 balls.

Step Four :

Roll the ball in the flour. Roll it in the 2 left mixed eggs. Then roll it in the breadcrumbs.

Fry at 170°C. Serve warm.


TIPS : You can also add some tomatoe sauce as dressing.


10. Tomato jam for bruschetta.