Tuesday, September 13, 2011

Braised Baby Tomatoes, Radishes and Cucumber with Mint


2 tablespoons olive oil
1 large cucumber, peeled
1 pint ripe cherry tomatoes or mixed baby tomatoes
12 whole radishes, sliced (about 1 cup)
1 cup chicken broth
¼ teaspoon red pepper flakes
Salt
2 tablespoons chopped fresh mint

1. Heat the olive oil in a skillet over medium high heat.
2. Cut the cucumber into 1 ½-inch matchstick size pieces.
3. Cut the tomatoes in half.
4. Add the vegetables to the pan and stir.
5. Pour the chicken broth over the vegetables.
6. Stir in the red pepper flakes. Reduce the heat to medium and simmer for 3 to 5 minutes.
7. Season with salt and garnish with chopped fresh mint.

Servings: 4 to 6
Preparation Time: 15 minutes

Sidebar #1
Slow Roasted Cherry Tomatoes
Place tomatoe halves into a shallow baking dish. Season with minced garlic, minced shallot, salt and pepper. Pour enough olive oil, so that the sides of the tomatoes are half submerged. Roast in a 250 degree oven for several hours, or until the tomatoes begin to fall apart. Serve the warm tomatoes with the flavored oil alone, as a pasta or bruschetta topping, or on a melted cheese sandwich.

Sidebar #2
After years of trying to produce the perfect tasting tomatoes, growers in Mexico and Florida came up with a fruit that is available year round – the grape tomato. Some food stores report that grape tomatoes outsell cherry tomatoes 10 to 1. Look for more and more varieties to show up in your neighborhood store, and give ‘em all a try!

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