Friday, October 19, 2007
Use of tomatoes
My grandma frequently gives me food items that I don't really know how to use. Tomatoes are one such thing like this. I love tomatoes, but I don't really have any lettuce to make a really good sandwich with them. So this morning I made an omelet with a few slices. Verdict: A piece of bread with a tomato omelet is necessary. I wonder if you can fry plain tomato slices, and if they would taste good? Tomato chips?
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6 comments:
My mom had some cucumbers once. I said, "Hey ma, could I slice this up and stir fry it?" and she said "Actually, son, it'd just get soggy." I s'pose tomatoes would do the same, but they're kind of liquid-y anyways, so it wouldn't make much of a difference.
Yeah, tomatoes are kind of liquidy for that. Cook some potatoes with your tomatoes and they'll help suck up the juice. Add some eggs and you've got a skillet. A little salt and pepper, with garlic powder . . . yum!
Chopped tomatoes with lemon juice, olive oil, basil, salt, and pepper is really good over rice.
Hmm, what else? Throw them in spaghetti sauce -- it tastes great with fresh tomatoes. Add them to canned minestrone soup. Put them on pizza. Some people like to just eat a tomato with melted mozzarella on the top (low-carb pizza?), with some basil and oregano or something.
oh! tomatoes are so useful though. I always buy some when I go grocery shopping. Let's see, what can you make with tomatoes. tomatoes, spinach, sausage all fried with spaghetti is good. Sometimes I fry the tomato long enough to make the juice combine into the sauce of whatever I'm making and just leave the dried skins. hmm... omelets, soup. I don't know if it's gross, but sometimes I eat it like it's a piece of fruit.
Salsa.
Lots of salsa.
I actually really like them sauteed in olive oil over very high heat, with garlic salt and Italian spices. It's really yummy to throw in some onions and a can of garbanzo beans, too.
Tomatoes can be fried by themselves if one reduces the amount of liquid by removing the seeds first, indeed, some chefs won't cook with tomatoes until after they have been deseeded. To me, however the benefits of deseeding are purely aesthetic, the dish looks cleaner if there aren't rogue seeds on it and in it, and frying the tomatoes by themselves (and as many other ingredients by themselves as necessary) allows one to combine them later in the process and thereby preserve the taste and texture of each ingredient.
Cucumbers also can be fried, and are not too uncommon in wilted salads.
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