Silverman - Tomato, Tomahtoh

Tomato, Tomahtoh

The Tomato Cookbook

BY: Nancy Silverman

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2019 Nancy Silverman All Rights Reserved

Subject to the agreement and permission of the author, this Book, in part or in whole, may not be reproduced in any format. This includes but is not limited to electronically, in print, scanning or photocopying.

The opinions, guidelines and suggestions written here are solely those of the Author and are for information purposes only. Every possible measure has been taken by the Author to ensure accuracy but let the Reader be advised that they assume all risk when following information. The Author does not assume any risk in the case of damages, personally or commercially, in the case of misinterpretation or misunderstanding while following any part of the Book.

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https://nancy.gr8.com

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Table of Contents

This is a very easy and delightful recipe of stuffed tomatoes, which needs to be served either as an appetizer or as a main dish with a mixed salad. Add as much mayonnaise as you prefer and even make your own one. You can remove the ham or add any other ingredients of your choice.

Serving Size: 4

Total Prep Time: 30 minutes

Ingredient List:

• 4 tomatoes
• 4 eggs
• 4 sliced Ham, cut into small diced
• 2 Tbsp. mayonnaise
• 1 Tbsp. parsley, chopped
• Salt and pepper

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Instructions:

1. In a saucepan with boiling water cook the eggs for 10 minutes.
2. Cut the top of each tomato and carefully empty the inside.
3. Drain the eggs and remove the shelves.
4. Place the eggs in a large bowl and crush with a fork.
5. Add the ham, parsley, and season well.
6. Add the mayonnaise and mix everything very well.
7. Stuff each tomato with the eggs mixture and place the top on the tomato.
8. Leave in the fridge for 1015 minutes before serving.

A long process to make some sun-dried tomato but so tasty and it is worth the wait. You can easily keep the sun-dried tomato in jars full of olive oil. Dont hesitate to add some garlic or fresh herbs in the jars if you prefer it with different flavors.

Serving Size: 4

Total Prep Time: 34 hours

Ingredient List:

• 1 lb. tomato
• 4 Tbsp. of olive oil
• 1 tsp. salt

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Instructions:

1. Pre-heat the oven at 200F.
2. Remove the core of each tomato.
3. Cut the tomatoes in halve and squeeze the tomato gently to remove the seeds and juice.
4. Cut the tomatoes into quarters.
5. Pick the skin of the tomatoes and place in a large baking tray.
6. Sprinkle the olive oil and the salt all over.
7. Cook and bake in the oven for at least 23 hours until the tomatoes are completely dry.
8. Remove from the oven and cool down at the room temperature.

This is the traditional tomato based salsa that most people associate with Mexican food. There are innumerable recipes for it, but the classics of onion, tomato, chili and coriander are common to every one of them. Serve the salsa as a condiment with a wide variety of dishes.

Serving Size: 4

Total Prep Time: 25 minutes

Ingredient List:

• 4 fresh Serrano chillies, finely chopped
• 1 large white onion, finely chopped
• 2 limes, grated and juice
• 8 ripe firm tomatoes
• Bunch of coriander, finely chopped
• tsp. of sugar
• salt

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Instructions:

1. Cut a small cross in the base of each tomato.
2. Place the tomatoes in a large bowl and pour in enough boiling water to cover.
3. Leave the tomatoes in the boiling water for 3 minutes.
4. Meanwhile, combine the onion with the lime juice and set aside.
5. Remove the tomatoes and plunge them into cold water and drain after.
6. Remove the skin completely and dice the tomatoes.
7. Place the tomato in a bowl and add the onion with the lime mixture.
8. Add the coriander, chilies, and sugar.
9. Mix gently until the sugar is dissolved and all the ingredients are coated in the lime juice.
10. Cover and chill for 23 hours to allow the flavors to blend.
11. Garnish before serving with the strips lime rind and enjoy.

With sea bream or any other fish, the use of tomato either as a sauce or in pieces goes so well and brings such a different flavor to the all dish, and this recipe gives you the perfect example and can be served with rice or boiled potatoes.

Serving Size: 4

Total Prep Time: 1 hour and 10 minutes

Ingredient List:

• 4 sea bream
• 2 Tbsp. olive oil
• 2 shallots, chopped
• 1 garlic clove, chopped
• 3 tomatoes, cut into pieces
• Half glass water
• 1 tsp. basil
• 1 tsp. dill
• 15 oz. celery hearts
• Salt and pepper

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Instructions:

1. Preheat the oven at 3000F.
2. Warm up a frying pan with 1 Tbsp. of olive oil.
3. Add the shallots and garlic and cook until their light coloration.
4. Add the tomatoes, the basil, and dill.
5. Add half a glass of water and the celery hearts.
6. Cook for 15 minutes on low heat.
7. Place the fish on a baking tray and drizzle 1 Tbsp. of olive oil to it.
8. Pour the tomato, celery hearts mixture into the fish tray.
9. Put in the oven for 1520 minutes.
10. Serve immediately after cooking.

What is easier than preparing soup? Vegetables, sometimes meat or fish to decorate, herbs or spices to flavor, all cooking together without fuss! In addition, soups are especially rich in vitamins and minerals. No reason to deprive yourself of so many colors.