Tag Archives: tomatoes

Bacon, tomato & mandarino spirals

On my birthday last month, I drove purposefully to Sabato. One has to be strong (as I learned) to shop there with self-control! On this particular day, full from brunch with friends, I thought I might manage …

When I got there I was greeted with a smiling face, pleasantly-stocked shelves, a table with various oils and vinegars to taste. I took my time, dipping cubes of bread into oils and vinegars, gazing at cheese and chocolate. It was difficult to maintain my resolve to pick up just dinner ingredients and a treat or two. In the end, I left a little guiltily with a brown paper bag filled to the brim with goodies.

After all of that, I didn’t enjoy our dinner that night that much, though J complimented me very kindly on it.

But this dish, made a few nights later with one citrusy Sabato purchase, won both of us over.

    Bacon, tomato & mandarino spirals 
    Ingredients:
    Olive oil
    Pasta spirals
    Fresh heirloom tomatoes – halved
    Garlic cloves, minced (we used 3 for 2 of us)
    Shoulder bacon, roughly diced (we used 100g)
    Sundried tomatoes, chopped
    Handful mushrooms, sliced
    Chilli flakes
    Ormond Rich Cream or white wine (optional)
    Mandarino* oil by Marina Colonna
    Salt
    Pepper
    Method:
    Bring a saucepan of water to a rolling boil. Salt it generously, then add in pasta spirals**. Ensure that the pasta is well covered with water. Cook till al dente, stirring every so often to prevent the pasta from sticking.
    While the pasta is cooking, place a skillet over moderately high heat and add in a tablespoon or two of olive oil. When the oil is warm, fry the tomato halves until they smell sweet and begin to collapse, then remove and set aside.
    Add in a little more oil if the skillet is too dry. Throw in the chilli flakes, minced garlic and sun-dried tomatoes – sauté. Once you can smell the garlic, deglaze with a splash of Ormond Rich Cream (you can also use any white wine or water) and cook for a minute or two till it evaporates. If you add in too much liquid at this point, just take some of it out with a spoon and set aside.
    Add in the bacon, fry till they turn a rich pink and brown in bits. Add in the mushrooms. Add in excess liquid from above if any – or add another splash of cooking wine / water, as well as a tablespoon of water from the pasta pot. Stir and lower the heat. Add the cooked tomatoes back in.
    When the pasta is ready, drain it, shake off excess water and stir it into the ‘sauce’.
    Now for the finishing touch*. Drizzle on the Mandarino, and serve immediately. Add freshly ground salt and pepper as you wish.
    * In lieu of using Mandarino, perhaps you could leave it out / experiment with another infused oil, or perhaps with adding a pinch of sugar, some chopped preserved lemon or a squeeze of fresh orange juice?
    ** Depending on the cooking time of the pasta, you may wish to adjust the order of cooking so the pasta and bacon ‘sauce’ are ready at the same time.
    Measurements are not exact as I cooked this rather spontaneously (i.e. without measuring things) – this post is intended to serve as a guide / inspiration rather than a definite ‘how-to’. :-)
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See how they last

When I was in kindergarten, I had one line in a little play. I said, I am Patrick Potato and this is my cousin, Mrs. Tomato, and I heard laughter. I wanted to be an actress from that moment on.
~ Doris Roberts

Remember that Thanksgiving dinner, more than a week ago? And those tomatoes and various green things that made their way to the table for my Thanksgiving dinner friends? Well, there were a few luscious veges left over – which I crammed into the fridge amidst cheesecake*, pumpkin pie* and half-full bottles of wine* and promptly forgot about in the course of this busy week.

It was with a slight jolt that I suddenly thought of them yesterday.

I slowly approached the fridge, rubbish bag in hand, ready to collect brown wrinkled vegetables…

And… I was (nicely) surprised to see that the vegetables weren’t quite on the verge of death. The tomatoes were just beginning to feel a little softer, maybe, but they were still so good! The green things were still green too, but I have now popped the herbs into ziploc bags and into the freezer just to be safe.

Long live farmers’ markets and fresh produce!

Tonight, I preheated the oven to 180˚C and set two skillets on the stove. Into one pan went olive oil, chopped onions, garlic, rosemary, white wine, paprika and skinless chicken thighs. Into the other went more olive oil and some bright vermillion tomatoes.

Once the chicken looked more cooked than raw (really should’ve browned the chicken a little more, but never mind!), I poured everything from both skillets into a foil-lined oven-proof dish and baked it all for around 15 minutes. I then added in half a can of cannellini beans and popped it back into the oven for a few more minutes.

And that, with a loose handful of parsley, was dinner, which I started to eat, until a particular rendition of a Christmas carol made my feet itchy to dance. So dance I did, till a human and I locked eyes through the window… and I hastily sat down again to resume my dinner.

And on that note, here are some photos from last week’s trip to La Cigale, a picture of Saturday’s omelette and right near the bottom of this post are two photos of roses swaying in the sun. If only one could upload fragrances on blogs – I would post the smells from the market and the rose gardens… wouldn’t that be sweet!

* Some I ate, some I shared, some I regrettably had to bin.

La Cigale – 69 St Georges Bay Road, Parnell, Auckland – open Saturday and Sunday mornings [delicious bistro open Wednesdays, Thursdays, Fridays]

How to enjoy tomatoes

Hunger makes you restless. You dream about food – not just any food, but perfect food, the best food, magical meals, famous and awe-inspiring, the one piece of meat, the exact taste of buttery corn, tomatoes so ripe they split and sweeten the air, beans so crisp they snap between the teeth, gravy like mother’s milk singing to your bloodstream.
~Dorothy Allison, Bastard Out of Carolina

From Tessa Kiros’ “Falling Cloudberries”:
#61 Oven-Roasted Tomatoes – Page 288

These do take some time to cook, but they are so worth the wait! They emerged from the oven slightly crisp and golden around the edges, aromatic, succulent and so deliciously sweet… I have to admit I whooped in delight as I bit into the first wedge. Mmmm!

Modifications: 1.5kg of tomatoes seemed like an awful lot to roast when I am not an avid fan of tomatoes! I won’t be afraid to roast that quantity next time though :-)

I had three perfect wedges of these oven-roasted tomatoes with scrambled eggs and pan-fried asparagus tonight, and I’m pretty sure they will taste equally good with bread, pasta or on an antipasto platter.

    Oven-Roasted Tomatoes – recipe adapted and modified from Tessa Kiros’ “Falling Cloudberries”
    Ingredients:
    5 ripe tomatoes
    3 garlic cloves (if storing)
    1/4 cup olive oil (if storing)
    1 bay leaf (optional, if storing)
    2 sprigs rosemary (optional, if storing)
    Method:
    Preheat the oven to 200°C. Line a flat baking tray with aluminium foil, then brush the foil with oil to prevent sticking.
    Rinse the tomatoes, pat dry and cut in half vertically. Arrange them close together, seeded side up, on the foil. Sprinkle with salt and pepper and bake for 15 minutes, or until they start sizzling or colouring.
    Reduce the oven temperature to 150°C and bake for another 1.5 hours, until they are golden around their rims and a little shrivelled, but still a little juicy. They should not be soggy or collapsed, but firm and a little more juicy than store-bought sundried tomatoes.
    Remove the tomatoes from the oven, and serve immediately (mmm!) or transfer them to a container suitable for the fridge, adding the oil, garlic, bay leaf and rosemary (or seasonings of your choice). They will keep for a few days – and you can use the flavoured oil with other dishes after the tomatoes are used up.