Peppery Sweet Tomatoes Recipes

PEPPERY SWEET TOMATOES

Steps:

• Wash, trim and thickly slice tomatoes, and place in a small saute pan. Stir in sugar. Season with pepper, and cook tomatoes until soft.

TUNA WITH PEPPERY TOMATOES & POTATOES

Steps:

• Heat oven to 220C/fan 200C/gas 7 and put in a roasting tin to heat up. Put the tuna in a shallow dish with half the oil, two-thirds of the garlic and leaves from 1 sprig of thyme. Leave to marinate while you cook the veg.
• Put the potatoes, peppers, onion and chilli into the roasting tin with the remaining oil, toss to coat, then roast for 20 mins. The potatoes should be tender or very nearly there. If not, give them another 5 mins (the cooking time can depend on the variety of potato). Add the remaining garlic and thyme to the pan, let them sizzle, stir in the tomatoes, then cook for 5 mins more until the sauce has reduced a little. Season to taste.
• With a few mins to go, heat a griddle or frying pan, wipe most of the garlic marinade off the fish with kitchen paper, season, then sear for 1 min each side for medium or longer if you prefer. Serve on top of the veg.

ALLESSIO'S FRITTATA - TOMATOES AND SWEET PEPPERS

Steps:

• Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the onions and cook for 4 minutes or until the onions are transparent. Add the sweet and hot pepper, and the tomatoes; cook for 2 to 3 minutes and let cool in the pan.
• Crack the eggs into a bowl and beat in the cheese and salt. Add the cooled sautéed onions to the egg mixture and stir well. Wipe out the frying pan with a paper towel and add 1 teaspoon of olive oil to the pan. Heat the oil and then pour the egg mixture into the pan. Cover and cook for 5 or 6 minutes. When the liquid is set and the frittata moves easily in the pan, put a large plate over the pan and flip the frittata out onto the plate. Add another teaspoon of olive oil to the pan and carefully slip the frittata back in to cook the other side. Cover and cook for another 4 to 5 minutes.
• If cooking in the oven, preheat to 325, dont cover and just place in oven for approx 20 min or desired doneness. I put extra parmesan over the top for the last 5 minutes.
• Slide the frittata onto a serving platter; slice into wedges and serve immediately.

SAUTEED PEPPERS AND TOMATOES

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the peppers and then shake the pan to coat them with oil.
• Add the tomatoes and, if using canned tomatoes, about 1/2 cup of the juice. Add the basil, salt and pepper to taste and cook, stirring from time to time, for 20 to 30 minutes.

PEPPERS AND TOMATOES

Steps:

• Preheat the oven to 425 degrees F.
• Char the peppers, both the green and the hot ones till the skin is black, about 25 minutes.
• You may use the grill for this if you don't want to heat up the house.
• Remove the stems and seeds and skins from the peppers and quarter them.
• Do not rinse them.
• Place the peppers, tomatoes, olive oil, bay leaves, salt and pepper in and skillets or casserole that can be used on the stove.
• Turn heat to medium and cover.
• Trun off the heat after 30 minutes.
• There will be quite a bit of liquid in the pan.
• Mix in the cumin and leave everything in the pan, covered for another 30 minutes.
• Serve and enjoy.

GREEN TOMATO AND PEPPER RELISH

Steps:

• Place green tomatoes, green bell peppers, red bell peppers, and onions in a food processor; pulse until coarsely chopped. Transfer to a large bowl. Pour boiling water over vegetable mixture; drain. Transfer vegetable mixture to a large pot. Add vinegar, sugar, salt, turmeric, and mustard; stir to combine. Bring mixture to a boil until vegetables are softened, 10 minutes.
• Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.