Tomato Ice Recipes

FIRE AND ICE TOMATOES

Steps:

• Place tomatoes and onion in a large heatproof nonreactive bowl. In a small saucepan, combine vinegar, sugar, water, mustard seed and cayenne; bring to a boil. Cook 1 minute, stirring to dissolve sugar; pour carefully over tomato mixture. Cool completely., Stir in cucumber. Refrigerate, covered, overnight.

TOMATO RICE

Steps:

• In a large saucepan over medium heat, soften the onion and garlic in the oil.
• Add the rice and stir to coat the grains with oil.
• Add the broth and tomatoes.
• Season with salt and pepper.
• Bring to a boil, lower the heat, cover and simmer until cooked about 25 minutes.

TOMATO RICE

Steps:

• Heat 1/4 cup vegetable oil in a large saucepan over high heat. Add 2 cups white rice; toast 3 minutes. Puree 1 chopped cored large tomato, 1/2 chopped small white onion, 1 garlic clove and 1 teaspoon kosher salt in a blender. Add to the rice and cook, stirring, until almost dry, about 5 minutes. Stir in 3 cups chicken broth and 2 tablespoons chopped cilantro; bring to a boil. Reduce the heat, cover and simmer until the liquid is absorbed, 20 minutes. Let sit, covered, 10 minutes. Fluff the rice with a fork, season with salt and pepper and top with more cilantro.

TOMATO ICE

Steps:

• In the bowl of a food processor fitted with the metal blade, puree tomatoes with the salt and sugar. Press through a fine sieve into a large bowl, and discard solids. Stir in pepper and vinegar, and transfer to a shallow metal baking pan.
• Place pan, uncovered, in freezer; stir with a fork every 30 minutes until mixture is frozen, at least 2 to 3 hours.

INDIAN TOMATO RICE

Steps:

• Heat oil in a saucepan over medium heat; cook and stir onions until golden, 10 to 15 minutes. Add salt, garlic, chile powder, ginger, and turmeric; stir to coat. Mix tomatoes into onion mixture; cook and stir until tomatoes begin to break down, 5 to 10 minutes.
• Stir rice into onion-tomato mixture and pour in water. Bring to a boil; reduce heat to low, cover, and simmer, stirring occasionally, until rice is tender and liquid is absorbed, 15 to 20 minutes.

CLASSIC TOMATO SPANISH RICE

Steps:

• In a frying pan with a tight fitting lid, sauté onion and garlic 2 minutes in vegetable oil.
• Add rice, tomato and spices, stir.
• Add chicken stock. Cover and simmer on low heat for about 20 minutes or until liquid is gone and rice is tender.

SPICED TOMATO RICE

Steps:

• Place the rice in a pan with the stock and passata. Bring to the boil, cover and simmer for 10-12 mins. Take off the heat, stir in the cumin and chilli powder, then cover and rest for 5 mins more. Fluff with a fork and serve scattered with parsley.

TOMATO, RICE, AND CHICKEN THIGH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Trim excess fat from thighs. Wash and pat dry. Season moderately with pepper.
• Heat 2 tablespoons butter and olive oil in a large Dutch oven over medium heat. Add chicken thighs and cook until well browned, 3 to 5 minutes per side. Pour sherry over top. Remove chicken to a plate. Drain excess fat, leaving about 2 tablespoons drippings in the skillet.
• Add onion and bell pepper to the skillet and saute over medium heat until onions are translucent and peppers have softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice and saute for 2 minutes. Add chicken stock, bay leaf, salt, pepper, and saffron; bring to a boil.
• Remove from the heat and lay chicken thighs in a single layer over the rice mixture.
• Bake, covered tightly, in the preheated oven for 45 minutes.
• When the casserole has about 5 minutes left, melt remaining tablespoon butter in a skillet. Add tomato slices and saute until heated through.
• Place a tomato slice on top of each chicken thigh, then sprinkle Parmesan cheese over top. Return to the oven and bake, uncovered, until chicken juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Let rest for at least 15 minutes before serving.