Tomato Recipes
Red tomato is used for dressing a host of soups, pastas, dips, dressings, stews, pizzas, sauces, fish, etcetera, it is also an ideal companion for all kinds of salads by doing varied presentations; eating it raw is an excellent cleaner of the body, providing large amounts of vitamin C and A, which are very important in preventing infections, and also contains vitamin E and B1, B2 and B5.
These recipes are for those who love red sauces or tomatoes. Good for unique taste of the hot season.
Mushroom and tomato Ceviche
Ingredients
- 4 kilos of mushrooms
- 6 ripe tomatoes, but not watery, but rather hard
- 1 ripe avocado, but not watery, but firm
- 4 lemons (juice)
- 1 medium onion
- 1 bunch of cilantro, washed well, chopped very finely
- 1 serrano chile stemmed (optional)
- Olive oil
- Sea salt
- Ketchup (preferably homemade) to taste
Procedure
- Wash and disinfect mushrooms very well. Put to steam to soften just a little bit.
- Cut into squares remaining ingredients.
- Mix olive oil with lemon, salt and ketchup.
- Mix mushrooms with remaining ingredients.
- Decorate with slices of avocado.
Pasta with soy sauce
Ingredients
- 2 packets of pasta
- 1 small onion, minced
- Butter to taste
- 5 ripe red tomatoes
- 1 bunch of cilantro
- 3 cloves of garlic
- 2 cups of textured soy previously soaked with the juice of 3 lemons
- Olive oil
- Sea salt
Procedure
- After cooking the pasta, sauté a little bit with butter and salt.
- Blend garlic, onion, tomato and salt. Season this sauce with a little vegetable broth.
- Add the cilantro at the end and lemon and boil for 2 minutes. Turn off, add a dash of oil and let stand to hold flavor.
- Join pasta and soy.
Squashes Mexican style
Yield: 4 guests
Ingredients
- 8 to 10 squashes, tender and not too small
- 6 soft corn husking
- 9 tomatoes, ripe, peeled and diced
- 1 large onion chopped
- 1 or 2 cloves of garlic, chopped well
- 1 bunch of cilantro
- Olive oil
- Sea salt (a pinch)
- 2 poblano chiles (optional)
Procedure
- If you are using chile, grill and make sweat stemmed chiles into a plastic bag and cut into thin slices.
- In a casserole: stir-fry (no frying) the remaining ingredients with the juice of half lemon and salt. Allow about 5 minutes, turn off and cover. Wait about 10 minutes to season. Serve hot.
Chard in tomato sauce
Yield: 4 guests
Ingredients
- 1.5 kg. of spinach
- 1 kg. of ripe tomatoes
- 1 onion
- 3 tablespoons of oil
- 1 teaspoon of sugar
- 1 pinch of salt
Preparation
- Trim, wash and cook the spinach. Separately in a skillet, make tomato sauce.
- In the skillet where you have the tomato, add the well drained spinach and sauté together for about 5 minutes. Serve in a source.
Tomato and celery juice to purify and refresh the body
Ingredients
- 1 pound of fresh ripe tomatoes
- 3 stalks of celery
- A few drops of lemon
- A pinch of sea salt and pepper
Preparation
- Pass the tomatoes and the celery in juice extractor or grind in blender.
- Mix juices in a bowl and season with some pepper.
- Serve chilled.
Forkbeards with Tomato
Yield: 4 guests
Ingredients
- 8 forkbeards fillets clean
- 8 anchovy fillets in oil
- salt, pepper, nutmeg
- Juice of 1 lemon
- 1 cup of white wine
- 2 cloves of garlic
- 1 / 2 tablespoon of chopped basil
- 1 teaspoon of anchovy paste or 2 fillets
- 2 envelopes of dried mushrooms soaked
- 1 can of tomatoes
- 25 g of butter
- 2 tablespoons of cornstarch
- bay leaves
Preparation
- Wash the fillets, dry and put in the center of an anchovy fillet.
- Season to taste, roll and place in a oiled tray.
- Cover with white wine, butter chips and oil or spray with cooking in the oven.
- Crush in a mortar or blender through the garlic cloves with the basil, anchovy paste and chopped mushrooms.
- When reduced to a paste add the chopped tomatoes, wine and cook fish a few minutes to reduce and make a sauce.
- Mix the butter with the cornstarch, add to the sauce and boil until it thickens. Season to taste.
- Place forkbeards into a bowl, add sauce and garnish each fillet with bay leaves.