Vesuvius Tomatoes Recipes

CLAM AND MUSSEL STEW WITH CAPOCOLLO AND VESUVIUS TOMATOES

Clam and Mussel Stew with Capocollo and Vesuvius Tomatoes image

Provided by Jody Adams

Categories Soup/Stew Tomato Stew Ham Clam Mussel Fall Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 21

Ingredients

2 tablespoons extra-virgin olive oil
2 large leeks (white parts only), halved lengthwise, thinly sliced crosswise
1 tablespoon chopped garlic
12 halves Vesuvius Tomatoes (see recipe)
1/3 cup dry white wine
24 littleneck clams, scrubbed
2 cups bottled clam juice
32 mussels, scrubbed, debearded
6 ounces capocollo* or country ham, cut into matchstick-size strips
1/3 cup chopped fresh Italian parsley
For the vesuvius tomatoes:
2 tablespoons plus 1/2 cup extra-virgin olive oil
2 cups finely chopped onions
12 large ripe plum tomatoes, halved lengthwise
3 large garlic cloves, peeled, bruised
12 fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon dried crushed red pepper
These versatile roasted tomatoes are not only delicious in the stew but would also be great tossed with pasta or spooned over bread.
*Seasoned cured sausage-shaped pork shoulder, available at Italian markets.

Steps:

To prepare the clams:
Heat oil in heavy large pot over medium heat. Add leeks and garlic and sauté until tender, about 10 minutes. Add Vesuvius Tomatoes and wine and boil 2 minutes. Add clams and clam juice. Cover and cook 5 minutes. Add mussels, cover and cook until clams and mussels open, about 4 minutes longer (discard any shellfish that do not open). Mix in capocollo and parsley. Serve hot.
To prepare the tomatoes:
Preheat oven to 250°F. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions and sauté until tender, about 8 minutes. Place tomatoes in single layer in large roasting pan. Add onions, 1/2 cup oil, garlic, basil, salt, sugar and red pepper; toss to coat. Roast until tomatoes are tender but not falling apart, stirring occasionally, about 2 hours.

VESUVIUS TOMATOES

Vesuvius Tomatoes image

Ths recipe comes from Rialto at The Charles Hotel in Cambridge, Massachusetts. These well-seasoned roasted tomatoes are delicious as a warm salad topper, or chopped up in pasta, or added to soup. The original recipe calls for much more olive oil, but I like it like this.

Provided by EdsGirlAngie

Categories Vegetable

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil, divided
1 medium onion, finely chopped
6 ripe plum tomatoes, seeded and halved lengthwise
1 clove garlic, minced
2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon crushed dried red pepper (or to taste)

Steps:

Preheat oven to 250 degrees F.
Heat 1 tablespoon olive oil in skillet over medium heat and saute onions until tender, about 8 minutes.
Place tomatoes in a single layer in large roasting pan, add onions, 2 more tablespoons olive oil, garlic, basil, salt, sugar and crushed red pepper.
Toss to coat thoroughly, and roast until tomatoes are tender but not mushy, about 2 hours.

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