|June 28, 2010||Posted by admin under Cooking, Produce, Recipes|
Wow, all the talk about tomatoes recently… I couldn’t help but go get some the other day. The ones grown right here in Florida are ridiculously cheap right now so I stocked up on enough to get me through the rest of the week. Wanna see what I’ve made so far? Sure ya do…
Open-Face Broiled Tomato and Cheese Sandwich
I had planned for this to be a fast, greasy grilled cheese and tomato sandwich, but I thought I’d go a little bit healthier and use the broiler. I made this on a week night, and it was the perfect way to end a busy day. Quick, simple and tasty.
Bread of your choice (you can get something special or just regular sliced bread)
1 Florida tomato
Cheese of your choice (I used extra sharp cheddar and it was yummy)
That’s all you really need, but feel free to add meat or other veggies. I just added salt, pepper, a little bit of olive oil and dried rosemary to mine.
Cut your tomato slices to desired thickness, slap ’em on the bread then top with cheese. Put on a baking sheet and pop under the broiler until it’s done to your liking…then eat!
Last night’s dinner (and what will be today’s lunch) doesn’t feature tomatoes quite like the last recipe does, but would not be any good without them. I’ve made this a few times and have adjusted it to suit my taste (and what’s
available in my kitchen), but feel free to follow the exact recipe here at Allrecipes.
1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin
1 medium onion, diced
1 tablespoon freshly grated ginger
1 tablespoon minced garlic
1 tablespoon curry powder
2 tomatoes, diced
1 cup plain yogurt
1 jalapeno chili pepper, finely chopped
1 teaspoon salt
a big handful of cilantro, chopped
Preheat oven to 450 degrees F (230 degrees C). Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
Heat oil in a medium saucepan over medium heat. Mix in cumin and onion. Cook and stir until onion is tender.
Mix ginger, garlic curry powder and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, stir in cilantro, reduce heat to low, and continue cooking about 5 minutes. Then chow down!