Butterfly Tomatoes With Salsa Cruda Recipes

TAGLIOLINI WITH SALSA CRUDA AND RICOTTA SALATA

Steps:

• In a large bowl, combine the tomatoes with a pinch of salt. Let the tomatoes sit while you prep the rest of the ingredients. This will help draw out some excess moisture from the tomatoes that will help create the sauce. Add the onions, zucchini, asparagus, basil, oregano, garlic, red pepper, olive oil and vinegar and season generously with salt; taste to make sure it's delicious and adjust the seasoning if needed. Let the sauce sit for at least 1 hour to allow the flavors to marry.
• Bring a large pot of well-salted water to a boil.
• Add two-thirds of the sauce to a large skillet and bring to medium-high heat--the idea is to heat up the sauce without really cooking it so you maintain the raw integrity of the veggies.
• Add the pasta to the boiling water and cook until it is tender but still toothsome, 2 to 3 minutes--you don't want any limp noodles. Drain the pasta and add it to the sauce, along with 1/2 cup reserved pasta cooking water if needed and stir vigorously. If the pasta needs it, add the reserved sauce (if it's not needed, then you have lunch for tomorrow!). Cook the pasta together with the sauce until the pasta water has evaporated. Give the pasta a drizzle of big fat finishing oil and stir vigorously again. Divide among individual serving dishes and top with the ricotta salata.

PASTA AND TOMATO "CRUDA" WITH BASIL

Steps:

• Choose very ripe tomatoes. Peel the tomatoes by submerging in boiling water for 30 seconds after scoring the end with a knife and removing the core. Refresh the tomatoes in ice water, remove the skin, cut the tomatoes in half and squeeze out the seeds. Cut them into 1/2 inch dice and set aside.
• Prepare the remaining ingredients and set aside to have ready for the final assembly of the dish.
• Bring the water to a boil in a large pot. Add the salt and reboil before adding the pasta. Cook according to the package directions, about 10 minutes or until al dente. Immediately drain the pasta and place into a large serving bowl.
• Add the oil to the cooked pasta and toss well. Now add the ingredients in quick succession: tomatoes, red pepper, basil, salt and pepper. Toss everything together and incorporate well.
• Top with optional ricotta salata cheese.

CINCO DE MAYO SALSA CRUDA

Steps:

• Drain tomatoes in a strainer for 15 minutes.
• Combine tomatoes, onion, jalapeno pepper, serrano pepper, and garlic in a large bowl. Pour lime juice over the top. Stir in oregano, cayenne pepper, salt, sugar, mint, and cilantro. Refrigerate for 1 hour. Season with salt to taste.

MEXICAN SALSA CRUDA WITH AVOCADO (A RAW TOMATO SAUCE)

Steps:

• Combine all the ingredients in a mixing bowl and blend well.

TOMATO SALSA (SALSA CRUDA)

Steps:

• Set a large colander in a large bowl.
• Place the tomatoes in the colander and let them drain for 30 minutes.
• As the tomatoes drain, layer the jalapeno, onion, garlic, and cilantro on top.
• Shake the colander to drain off the excess tomato juice; discard the juice and wipe out the bowl.
• Transfer the contents of the colander to the now-empty bowl.
• Add the salt, pepper, and 2 teaspoons of the lime juice and toss to combine.
• Season with the minced jalapeno seeds, sugar, and additional lime juice to taste and serve.