Kindly Póg Mo Thóin

3 Responses to “Foodblogging: Call for submissions”

1. 1 OlderThanDirt
   Jun 17th, 2008 at 11:22 am

   My favorite thing to do with tomatoes is to make fresh pasta sauce. Just saute onions and garlic and throw in the chopped tomatoes. When the tomatoes are very ripe, I barely cook them. I like this over tubish pasta like penne or ziti. This is as ’same old, same old’ as salsa, but just in case you weren’t thinking of it….

2. 2 Bruce
   Jun 17th, 2008 at 9:23 pm

   You may not have the other ingredients, but you can use the tomatoes and cilantro with other veggies as follows, modified slightly from a recipe I posted some a couple weeks ago at my place:

   One large green pepper
   One small red pepper
   One cucumber, medium size
   One large tomato or two medium-sized tomatoes
   1 habanero pepper optional, size of a pinball
   Balsamic vinegar
   Olive oil, the cheaper the better
   Coarse salt
   Ground pepper
   1/2 teaspoon minced garlic, optional
   [Cilantro to taste]
   Four hoagie rolls

   Chop the green bell pepper, cucumber and tomato into pieces roughly the diameter of a quarter. Puree the red pepper and the habanero, ideally handling with gloves as the capsacin is remarkable for its persistence on hands. Put chopped veggies into appropriate sealable storage container and add 1/2 cup olive oil, 2 oz of balsamic vinegar and the pureed red/habanero pepper, spreading to distribute color and heat evenly. Add pinch of coarse salt, pepper to taste and any garlic and cilantro into the container and stir, then seal and shake the container and let sit in the fridge for an hour.

   After the hour, warm the hoagie rolls for 15 seconds in a microwave to soften and split them. Add 1/4 of the mix to each sandwich. Either serve and eat OR wrap each sandwich tightly in Saran Wrap and refrigerate overnight to allow oil and vinegar to soften roll slightly without ruining it.

   Serve with a chilled summer wine, ideally Moscato D’Asti, or chilled French lemonade on someone’s deck in mid-July after the mid-Atlantic sun has begun to set and sweet relief arrives from the heat.

3. 3 --bill
   Jun 20th, 2008 at 10:40 pm

   peel the tomatoes (by parboiling, i think it’s called)
   chop ‘em up, put ‘em in a pan, boil them down a bit
   (sometimes i add about a teaspoon of blackstrap molasses here; be careful though–there’s a fine molasses line between just enough and way way too much)
   cut the kernels of some fresh corn
   add the corn to the tomatoes
   chop up the cilantro
   add the cilantro just as the corn finishes

   yummy all by itself, but also good as a base for other things…
   firm tofu, denser veggies, chicken, caramelized onions–all these are good additions

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