Tomato Talk Part IV/Salad Days Part III - Stuffed Tomatoes with Mushrooms and Garlic

I know that some are getting snow up north.  Snow!  

It was rainy down here in the Orlando area this weekend.   Today the temperature only topped out at about 70 degrees.  It's going to be in the 40's tonight.   But then it's going back up to 90 this weekend.  Crazy!

Still we are on the healthy and lighter eating kick for the warm months.   As part of my "Tomato Talk" and "Salad Days" series (so you can find it under both for later reference if you want to make this dish), I am bringing you a salad that can be served warm on a cooler night or room temperature on a hot day.  

Tomato Talk/Salad Days Part III -
Stuffed Tomatoes with Mushrooms and Garlic

Serves 4

4 vine ripened tomatoes
1 1/2 tablespoon olive oil
1/2 cup diced baby bella (crimini) mushrooms
1 tablespoon Elephant garlic, chopped
2  teaspoons dried thyme
2 teaspoons Balsamic vinegar
Course sea salt, to taste
Freshly ground black pepper, to taste
1 tablespoon grated Parmesan cheese

Other:  Cooking spray
                 Fresh parsley for garnish (optional)

Preheat oven to 375 degrees.

Slice tomatoes into quarters but not all the way through so that the four slices are still connected.  

Add olive oil to skillet.  Heat skillet over medium heat for about one minute and then add the diced mushrooms.  Cook mushrooms for about four minutes until browned.

Add garlic and cook for one more minute.

Stir in thyme and Balsamic vinegar.   Add salt and pepper.  

Spray baking dish with cooking spray.   Add sliced tomatoes, open side up.  Spoon 1/4 of the mushroom and garlic mixture into each tomato. 

Bake for ten minutes.  

Turn on broiler.  Top each tomato with 1/4 of the Parmesan cheese.  Broil for about three minutes until cheese slightly browns.

Top with fresh parsley, if using.

Serve immediately or let sit at room temperature until ready to serve.    Great with baked chicken or fish.

Tomato Talk: Part III - Pan-Seared Tuna with Tomato & Olive Relish and Green Tomato Pickles

This week has been great for me as a food blogger.  I love bringing you recipes where you can use fresh produce.

Pan-Seared Tuna with Tomato & Olive Relish 
and Green Tomato Pickles

On the first night of this series I gave you a wonderful salad recipe.  On the second night, I brought you a great brunch idea for green tomatoes. Now I am mixing it up with a colorful blend of red, yellow and green tomatoes  in this super easy, economical and healthy main course.

It's pan-seared tuna, finished in the oven, topped with a warm tomato and olive relish.  And it's served with my easy Green Tomato "Pickles." 

The pickles are a zesty take on fried green tomatoes.  They work well with the tuna recipe but they also go great with oven-fried catfish for a wonderful Southern style supper. 

Ready, set, here we go!

Serves 4.

For the Green Tomato Pickles:

8 slices green tomatoes
2  eggs, beaten
1/2 cup  seasoned Panko bread crumbs, divided
2 teaspoon dried dill weed, divided
3 tablespoons apple cider vinegar, one tablespoon divided

For the relish:

1 yellow tomatoes, seeded and chopped
1 vine-ripened red tomatoes, seeded and chopped
two tablespoons pitted  Greek olives, chopped
1 clove garlic, chopped
1 teaspoon capers; do not rinse
1/2 teaspoon Worcestershire Sauce
Pinch or two crushed red pepper, to taste
2 tablespoons Extra Virgin olive oil
1  tablespoon fresh oregano, chopped

For the fish:

4 boneless, skinless tuna steaks (6 ounces each)
Course sea salt, to taste
Fresh black pepper, to taste

Other:  Cooking spray; fresh parsley, chopped

Preheat oven to 400 degrees.

Spray baking dish with cooking spray.

Dip tomato slices in egg (both sides).  Place slices in baking dish.

Top each slice with an equal amount of the Panko bread crumbs and dill weed. 

Spray tops of tomatoes with more cooking spray to help brown up the topping. 

Pour two tablespoons of the apple cider vinegar around tomatoes. 

Bake for 20 minutes.

Remove from oven.  Add remaining tablespoon of vinegar around the tomatoes.  Cover with tin foil to keep warm.  The tomatoes will absorb the vinegar. 

Meanwhile... back a the ranch... ;.)

Generously salt and pepper tuna steaks. 

Mix all ingredients together for the relish except for the oregano.  Set aside.

Sprinkle tuna generously with salt and pepper.  Press into the flesh of the fish.

Heat cast iron or heavy skillet over high heat.  The pan needs to be oven-safe.

Note:  Spray skillet with cooking spray if needed.

Sear tuna on one side.  Turn.  Top with 1/4 of the relish. 

Transfer pan to hot oven.  Bake for three minutes for medium, or five minutes for well done. 

Top tuna with fresh herbs.

Tip:  Have left over green tomato?  Chop it up and scramble with eggs and cheese along side ham or bacon.  Delicious!

Tomato Talk: Part II - Green Tomato Gatin

I promised you three tomato recipes this week.  This is the second in the "Tomato Talk" series.  Cheesy and wonderul, this gatin is a little bit healthier than other recipes I've seen but equally as satisfying. 

Green Tomato Gatin

I know many of you cannot get green tomatoes where you live.  If you cannot, you can substitute very firm yellow tomatoes for this dish.  Just make sure the tomatoes are indeed very firm so they hold up to the cooking process. 

Keep in mind, yellow tomatoes are sweeter.  The green are sour.  It will change the flavor of this dish considerably if you don't use the green.

Sliced cheese instead of grated is used in this recipe.  I like the way the dish looks when it's done. The tomatos are not all covered in too much cheese but are "kissed" by it. 

The scrambled egg also compliments this dish.  Perfect for bunch.

Serves 6

Ingredients:

3 green tomatoes, sliced
3 1/2 ounces (about 4 slices)  non-fat cheddar cheese, torn and crumbled, reserve one slice
1 large egg, beaten
3 tablespoons 2% milk
Sea salt, to taste
Freshly ground black pepper, to taste
1/4 cup panko bread crumbs
1 tablespoon butter, melted
1 tablespoon fat free grated parmesean cheese

Other:  Cooking spray

Preheat oven to 375 degrees.

Spray baking dish with cooking spray.  Add sliced tomatoes in layers.  In between the layers, add strips of the torn cheese. 

Beat egg with milk.  Whisk in salt and pepper to taste.  Pour the egg mixture over the tomatoes and cheese.  Bake for 30 minutes.

Mix bread crumbs, butter and Parmesean cheese together.    Top tomatoes with the remaining slice of cheese, crumbled, and the crumb topping.  Bake for five more minutes.

Turn on boiler.  Broil for one to two more minutes until the topping is browned to your liking.

Let the tomatoes rest for a couple of minutes before serving.

Tomato Talk: Part I - Easy Greek Tomato Salad

As you can see from my blog header, I've been ready for the fresh produce that comes with the dawn of a new spring .   And I found this bounty of red, yellow and green tomatoes at my farmer's market this morning.  

This week , I am going to bring you three wonderful ways to enjoy these beautiful bursts of sunshine.   Tonight I'm starting with the simplest of the three recipes.

We spent the afternoon swimming up at Mama Pirri's.  Yes, I said swimming.  It's 85 degrees in central Florida today, although I won't rub it in.  Mama Pirri made these wonderful sausage subs for lunch today.  We just wanted something light and easy for dinner.  

I put together shrimp, pepper and onion packs.  I used a store-bought seasoning and threw the packs on the grill.  I made a little brown rice to go along side.

What goes better with shrimp than a fresh tomato salad?  I used low acid - sweet yellow tomatoes combined with vine ripened red, a little feta, olives, and tossed the salad in a way too simple vinaigrette.   Amazing!

Leftovers are great the next day.  Make the full recipe even if you are dining alone.

Serves 4

Easy Greek Tomato Salad

Ingredients:

1  yellow tomato, cut into bite-sized pieces
1 vine ripened red tomato, cut into bite-sized pieces
1/2 tablespoon red wine vinegar
1/2 tablespoon fresh lemon juice
1/4 tablespoon Worcestershire Sauce
1 tablespoon Extra Virgin olive oil
1 clove fresh garlic, minced
1/2 tablespoon chopped fresh oregano
7-8 chopped mixed (pitted) olives (suggest Sicilian and Kalamata)
Crumbled feta cheese, to taste

Cut tomatoes and add to bowl. 

Whisk together vinegar, lemon juice, Worcestershire Sauce, and olive oil.  Pour over tomatoes.  Stir to coat.

Tomatoes Marinating in the Dressing

Add garlic and stir to mix.   Let salad sit at room temperature for at least 1/2 hour.

Right before serving, add oregano, chopped olives,  and feta. 

Toss and serve immediately. 

Note:  I don't add any additional salt or pepper.  I think the olives and the cheese are salty enough.  The Worcestershire Sauce gives it a little  peppery "kick."  I would suggest having salt and pepper at the table and let your guests add their own.  I bet they won't want any after they taste this!