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Whether they're Sun Golds or Tumbling Toms or heirlooms named yellow pear or black plum, cherry tomatoes can play multiple roles beyond the salad bowl. (Bill Hogan/Chicago Tribune) |
2 Spanish onions, peeled, halved
4 pounds ripe heirloom cherry tomatoes, about 6 1/2 pints
6 cloves garlic
3/4 teaspoon coarse salt
Freshly ground pepper
1/4 cup fresh basil leaves
8 cups chicken or vegetable stock
6 ounces goat cheese
1 ounce aged balsamic vinegar
1. Heat oven to 375 degrees. Heat 2 tablespoons olive oil in a large, heavy-bottomed skillet over medium heat. Place onion halves cut-side down in skillet; cook until caramelized, 4 minutes on each side. Set aside 1/4 pound tomatoes (about 3/4 cup) for garnish. Place remaining tomatoes, the caramelized onions and garlic on 2 rimmed baking sheets; drizzle with remaining 2 tablespoons olive oil, or more as needed. Season with 1/2 teaspoon salt and pepper to taste. Roast in the oven, 30 minutes.
2. Place roasted tomatoes, onions, garlic, basil and chicken or vegetable stock in a large, heavy-bottomed saucepan; simmer, stirring occasionally, 30 minutes. Puree soup in a blender, in batches if necessary. Season with remaining 1/4 teaspoon salt and pepper to taste. Cut reserved cherry tomatoes in half. Serve in warm soup bowls garnished with goat cheese, halved cherry tomatoes and a balsamic vinegar drizzle.
Nutrition information:
Per serving: 376 calories, 22 g fat, 8 g saturated fat, 32 mg cholesterol, 30 g carbohydrates, 17 g protein, 862 mg sodium, 5 g fiber.
Red snapper with roast cherry tomatoes, garlic and basil
Note: Adapted from Antony Worrall Thompson's "The Essential Low Fat Cookbook."
Heat oven to 375 degrees. Put 9 ounces each red cherry tomatoes and yellow cherry tomatoes in a bowl with 12 peeled garlic cloves and 1 tablespoon olive oil. Season with salt and freshly ground pepper; toss to coat. Turn seasoned tomatoes into a roasting pan, place in oven and roast 25 minutes, stirring occasionally. Cut 4 skinless snapper fillets (about 6 ounces each) into 1-inch dice. Add fish pieces to tomatoes; season lightly. Roast another 10 to 12 minutes. Add 1 tablespoon drained tiny capers, 1 tablespoon sherry vinegar and 16 fresh basil leaves, torn. Toss very gently to combine and wilt basil leaves; take care not to break up the fish. Serve immediately. Makes: 4 servings.
jhevrdejs@tribune.com
4 pounds ripe heirloom cherry tomatoes, about 6 1/2 pints
6 cloves garlic
3/4 teaspoon coarse salt
Freshly ground pepper
1/4 cup fresh basil leaves
8 cups chicken or vegetable stock
6 ounces goat cheese
1 ounce aged balsamic vinegar
1. Heat oven to 375 degrees. Heat 2 tablespoons olive oil in a large, heavy-bottomed skillet over medium heat. Place onion halves cut-side down in skillet; cook until caramelized, 4 minutes on each side. Set aside 1/4 pound tomatoes (about 3/4 cup) for garnish. Place remaining tomatoes, the caramelized onions and garlic on 2 rimmed baking sheets; drizzle with remaining 2 tablespoons olive oil, or more as needed. Season with 1/2 teaspoon salt and pepper to taste. Roast in the oven, 30 minutes.
2. Place roasted tomatoes, onions, garlic, basil and chicken or vegetable stock in a large, heavy-bottomed saucepan; simmer, stirring occasionally, 30 minutes. Puree soup in a blender, in batches if necessary. Season with remaining 1/4 teaspoon salt and pepper to taste. Cut reserved cherry tomatoes in half. Serve in warm soup bowls garnished with goat cheese, halved cherry tomatoes and a balsamic vinegar drizzle.
Nutrition information:
Per serving: 376 calories, 22 g fat, 8 g saturated fat, 32 mg cholesterol, 30 g carbohydrates, 17 g protein, 862 mg sodium, 5 g fiber.
Red snapper with roast cherry tomatoes, garlic and basil
Note: Adapted from Antony Worrall Thompson's "The Essential Low Fat Cookbook."
Heat oven to 375 degrees. Put 9 ounces each red cherry tomatoes and yellow cherry tomatoes in a bowl with 12 peeled garlic cloves and 1 tablespoon olive oil. Season with salt and freshly ground pepper; toss to coat. Turn seasoned tomatoes into a roasting pan, place in oven and roast 25 minutes, stirring occasionally. Cut 4 skinless snapper fillets (about 6 ounces each) into 1-inch dice. Add fish pieces to tomatoes; season lightly. Roast another 10 to 12 minutes. Add 1 tablespoon drained tiny capers, 1 tablespoon sherry vinegar and 16 fresh basil leaves, torn. Toss very gently to combine and wilt basil leaves; take care not to break up the fish. Serve immediately. Makes: 4 servings.
jhevrdejs@tribune.com