Put Tomatoes On Your Table

Try Torie Ritchie's Tomato Recipes In Salad, Pasta And Bread

(CBS) 
Farmers' Market Tomato Salad
Serves 6
Farmers' markets are cropping up everywhere, offering an incredible selection of fruits and vegetables. Most provide a variety of fresh red, yellow and orange summer tomatoes, all of which need little embellishment to highlight their sweet, sun-ripened flavor.

Ingredients:
1 very small yellow onion, cut into paper-thin slices
Salt, to taste
1/2 cup milk
1/2 cup plain yogurt
1 to 2 Tbs. fresh lemon juice
1 garlic clove, minced
1 Tbs. chopped fresh oregano
1 1/2 Tbs. chopped fresh basil
2 tsp. extra-virgin olive oil
Freshly ground pepper, to taste
6 ripe tomatoes, thinly sliced
1 English (hothouse) cucumber, peeled and cut crosswise into thin slices
Handful of fresh basil leaves
Handful of fresh cherry tomatoes
Method:

1. Place the onion slices in a bowl and sprinkle with salt. Pour the milk over the onion and let stand for 30 minutes.
   
   
2. Meanwhile, in a small bowl, whisk together the yogurt, lemon juice, garlic, oregano, basil, olive oil, salt and pepper to form a vinaigrette. Cover and refrigerate until needed.
   
   
3. Arrange the tomato and cucumber slices on a plate. Drain the onion slices and pat dry with paper towels. Scatter the onions atop the tomatoes and cucumbers. Drizzle with the vinaigrette, top with the basil leaves and cherry tomatoes and serve.

Adapted from Williams-Sonoma Seasonal Celebration Series, Summer by Joanne Weir (Time-Life Books, 1997).

Capellini With Fresh Tomatoes And Basil
Serves 4

Also known as angel hair pasta, capellini is at its best tossed with a simple sauce of chopped fresh tomatoes, basil and fruity extra-virgin olive oil.

Ingredients
1/2 cup extra-virgin olive oil
2 lb. plum tomatoes, seeded and diced
1 cup fresh basil leaves, cut into thin strips
Salt and freshly ground pepper, to taste
1 lb. dried capellini

Method:

1. In a large non-reactive bowl, combine the olive oil, tomatoes, basil, salt and pepper, and stir until blended. Set aside.
   
   
2. Bring a large pot two-thirds full of water to a boil. Add salt and the capellini and cook according to the package instructions until al dente (tender but firm to the bite). Drain the pasta, add it to the tomato sauce and toss to mix. Adjust seasonings with salt and pepper. Divide the pasta among individual bowls and serve immediately.

Williams-Sonoma Kitchen.

Tomato-Rubbed Bread
Serves 4

Bread and tomato - How something so simple and apparently artless could have come to such importance is one of the mysteries of Catalan food. More than just a dish, tomato-rubbed bread, or pa amb tomàquet, is a sign of national identity. Although it can be served year-round, it is particularly good in summer, when tomatoes are ripe, sweet and full of color, and in winter, when fresh olive oil is running off the presses and still has its fruity taste and golden color. Pa amb tomàquet makes a brilliant party food when served with salamis, pâtés and cheeses.

Ingredients
1 ciabatta or 8 slices coarse country white bread, preferably sourdough, about 1/2 lb. total
4 garlic cloves, halved (optional)
4 small, ripe tomatoes, about 1/3 lb. total
Extra-virgin olive oil for drizzling
Salt, to taste

Method:

1. Prepare a fire in a charcoal grill, preheat a gas grill to high or preheat a broiler.
   
   
2. If using ciabatta, slice it crosswise into 4 to 6 pieces, then cut each piece in half horizontally. Place the bread on the grill rack or on a baking sheet. Grill or broil, turning once until golden brown on both sides - about 2 minutes per side.
   
   
3. While the toasts are still warm, rub them on one side with the cut sides of the garlic halves. Cut each tomato in half. Rub the cut sides of the tomato halves on top of the toasts until only the skins are left, then discard the skins. Drizzle with olive oil and season with salt. If using sliced sourdough, cut the toasts in half. Pile up all the toasts on a serving platter or in a shallow bowl and serve.

Adapted from Williams-Sonoma Foods of the World Series, Barcelona by Paul Richardson (Oxmoor House, 2004).