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Posts Tagged ‘yellow tomatoes’


For the tomato confit:
9 oz heirloom cherry tomatoes
1 medium-large shallot, peeled and sliced
3 cloves garlic, peeled and sliced
extra-virgin olive oil
kosher salt/fresh ground pepper
2 tsp capers
2 anchovy fillets
Add tomatoes, shallot and garlic into a small cast iron pan. Season lightly. Add olive oil until tomatoes are half covered. Place in a 325F oven for 40 minutes to cook slowly. Remove from oven. Add capers and anchovies. Set aside.
For the halibut:
4 skinless halibut fillets, 5-6oz each
kosher salt/fresh ground pepper
canola oil
Add 1/4-inch oil to a medium skillet, heat over high. Pat dry and season both sides of fish. Add to oil, reduce heat to medium, cook until bottom side is golden and fish is cooked 3/4 of the way up. Remove fillets to a plate, upside-down. They will “carry-over cook” the rest of the way.
Serve with tomatoes and a little of the olive oil. Use or save remaining oil as a bread dip or drizzle.
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8 slices artisan bread
4 apricot-sized yellow tomatoes
1 red pepper
4 oz unripened goat’s cheese (“Chevre”)
handful baby arugula
4 generous tsp tomato pesto
softened butter
olive oil
kosher salt/fresh ground pepper
Slice tomatoes into quarters and remove seeds. Place on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast at 325F for 25 minutes.
Char pepper over a cooking flame. Rub away skin, remove seeds and slice.
For each sandwich, butter outside of two slices of bread. Spread insides with pesto. On one slice, spread Chevre. On the other, layer tomatoes, peppers and arugula.
Place sandwich on a griddle over medium heat. Toast both sides until golden. Transfer to a heated oven to warm through.

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