Tuesday, July 27, 2010

Meatless Monday heads to Spain: Marinated Tomatoes Teruel

My Meatless Mondays tend toward more carbs and cheese, and not necessarily more vegetables. It is hard to get away from both, so this week I went with the carbs – potatoes – in a Tortilla Espanola, but added shredded zucchini to the mix to increase the vegetables. I served mine with Marinated Tomatoes Teruel and my favorite white Rioja (the kids had fresh peaches and milk). The tortilla was really yummy – the sweet onion and the zucchini added a nice sweetness to the otherwise savory dish. I need to refine the technique a bit on that one before I post the recipe though, because what I did last night took wayyyy too long.

I’ve been making this tomato salad recipe from Epicurious since it came out in the May 1992 Bon Appetit. It is one of DH’s favorites.

Marinated Tomatoes Teruel

Ingredients:

  • 3 very large ripe tomatoes, cut into 1/2-inch-thick slices
  • 1/3 cup olive oil
  • 1/4 cup Sherry wine vinegar
  • 1/4 cup finely chopped onion
  • 2 tablespoons drained capers
  • 2 tablespoons minced fresh parsley
  • 1 large garlic clove, minced
  • 1 teaspoon salt
  • 1 tablespoon fresh basil, minced
  • 1/4 teaspoon ground pepper
Directions:
  1. Arrange the tomatoes in single layer in shallow dish.
  2. Whisk together the olive oil and vinegar, then add the remaining ingredients in a medium bowl. Stir to combine.
  3. Spoon the dressing over the tomatoes.
  4. Cover and marinate in refrigerator 3 hours.
  5. Divide the tomato slices among 4 plates.


Since I was making this dish for one and didn’t have the time for the tomatoes to marinate, I cut one large tomato in to bite-sized pieces so it could absorb the flavors more quickly, and made about ¼ of the dressing.

After watching Herb on the Next Food Network Star make a flan a few nights ago, B wanted to make one. It would have been a perfect ending to our Spanish feast, but I could not find a recipe that didn't require several hours of refrigeration. I am trying to convince B that he could be my first guest blogger and write about making flan, but it is a hard sell!

No comments: