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3 Dishes Put Spotlight on Tomatoes : These Are Fresh Tastes That You Can Grow Yourself

September 17, 1987

Ripe tomatoes, still available in abundance, star in these fresh-tasting dishes. Tomato-corn chowder is made quickly and easily and joins two great summer vegetables. Warm tomato-avocado pasta takes a classic combination to hearty perfection. Sliced tomatoes with blue cheese and pine nuts make a wonderful side dish to grilled meats.

TOMATO-CORN CHOWDER

2 cups corn kernels

2 cups water

1/4 pound salt pork or bacon, diced

2 medium onions, finely chopped

1 tablespoon flour

1 cup milk

1 cup whipping cream

3 cups seeded and diced tomatoes, about 1 1/2 pounds

1 tablespoon chopped fresh basil

1/4 teaspoon salt

1/2 teaspoon black pepper

Dash cayenne pepper

Puree 1 cup corn with 1/2 cup water in food processor. Set aside.

Saute salt pork until fat is rendered and bits are crisp. Remove with slotted spoon and reserve bits.

In fat remaining in pan, saute onions over low heat until tender. Sprinkle with flour and cook 1 minute. Add reserved corn puree, remaining 1 cup corn kernels and remaining 1 1/2 cups water. Simmer 5 minutes, then stir in milk and cream. Heat through. Stir in tomatoes, reserved pork, basil, salt, pepper and cayenne pepper. Makes 4 to 6 servings.

TOMATO-AVOCADO PASTA

1/4 cup olive oil

3 cups seeded and diced tomatoes, about 1 1/2 pounds

3 ounces goat cheese, crumbled

1 large avocado, diced

1 small onion, diced

2 teaspoons finely chopped garlic

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon dried red pepper flakes

8 ounces linguine

Combine olive oil, tomatoes, cheese, avocado, onion, garlic, parsley, basil, salt, pepper and red pepper flakes in large bowl. Set aside.

Cook pasta according to package directions and drain well. Toss hot pasta with reserved tomato mixture and serve immediately. Makes 4 servings.

SLICED TOMATOES WITH BLUE

CHEESE AND PINE NUTS

3 large tomatoes, sliced

1 teaspoon finely chopped garlic

2 tablespoons olive oil

1/4 teaspoon black pepper

2 tablespoons toasted pine nuts

2 ounces blue cheese

1/2 tablespoon chopped fresh parsley

Arrange sliced tomatoes overlapping on platter. Combine garlic with olive oil and drizzle over tomatoes. Sprinkle with pepper and pine nuts and top with crumbled cheese and parsley. Let stand at room temperature 15 minutes. Makes 4 to 6 servings.

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