Tomatoes

Source http://www.manjulaskitchen.com/2009/07/07/chole-palak-chickpeas-with-spinach/ Special Equipment Food processor Ingredients 1 15oz can of chickpea 3 cups finely chopped spinach 2 medium tomatoes chopped ½″piece ginger 1 green chili (Serrano pepper) 3 tablespoon olive oil ¼ teaspoon asafetida (hing) 1 teaspoon cumin seed 1 tablespoon coriander powder ½ teaspoon turmeric one to two crushed dried red chili peppers, to taste ½ teaspoon salt adjust to taste ½ cup water ½ teaspoon garam masala Preparation Drain chickpeas; rinse well. Purée Purée in food processor: Tomatoes Green chilies/Serrano pepper Ginger Cook tomato purée Heat oil in a saucepan. Test the heat by adding one cumin seed to the oil; when the seed cracks, oil is ready. Add the asafetida and cumin seeds. When the cumin seeds crack, add: Tomato puree Coriander powder Turmeric Red chili peppers Cook three to four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity. Add Spinach Add to saucepan: Spinach Salt Water Cook, covered, four to five minutes on medium heat. Add Chickpeas Add chickpeas; mash them lightly with a spatula. Add more water as needed to keep the gravy consistency to your liking. Cook on low heat for seven to eight minutes. Serve Add garam masala Serve with bread and/or rice.

Ingredients 2 large baking potatoes 2 medium red bell peppers, cored, seeded, and cut into ½ inch thick wedges 5 garlic cloves, peeled and smashed Chili peppers, quartered and seeded (your choice of the freshest available or personal favorite): 1 to 2 pimiento (cherry bomb) peppers (my personal favorite) –or– 1 to 2 jalapeño peppers (perfectly good, and readily available) –or– 1 to 2 serrano peppers (good for heat, but not much flavor) salt, to taste 1¼ to 1½ pounds of white fish fillets (tilapia, sole, halibut, or cod) 1 tablespoon sweet paprika 3 ripe tomatoes, coarsely chopped 1 cup chopped fresh cilantro or parsley 1 cup water ⅓ cup olive oil coarse salt, to taste Preparation In a large flame-proof casserole or Dutch oven, build the casserole: Set the potato slices on the bottom. Scatter the bell peppers, garlic, and chili peppers over the potatoes. Sprinkle with salt. Place the fish on top and sprinkle it with paprika and salt. Add the tomatoes and cilantro or parsley. Pour the water in at the edges. Sprinkle the top with oil Sprinkle generously with salt. Set the pan over high heat, cover, and bring the mixture to a boil. Reduce the heat slightly and simmer for 25-30 minutes or until the vegetables are tender and the fish is cooked through. Check the pan after 20 minutes; if there seems to be too much liquid, uncover the pan for the remaining cooking time. At this point, the casserole should be fully cooked and ready to serve, however, I’ve found that cooking for an extra hour, uncovered, over low heat really brings the flavors together and is really worth the extra time. ...

Source This reciepe is loosely transcribed from Recette de MA RATATOUILLE aux LÉGUMES du JARDIN by POPOTE et POTAGER. Equipment Large skillet, I prefer a 12" to 15" cast iron Large Dutch oven Ingredients Olive oil Onions (two to three, I use one red and one yellow medium-sized onions) 1 shallot 7 to 8 Garlic cloves 3 bell peppers, cut into bite-sized pieces 3 zucchini, cut into bite-sized pieces 1 yellow squash, cut into bite-sized pieces 2 eggplants, cut into bite-sized pieces 1 kilo tomatos, cut into bite-sized pieces Several springs of Thyme 1 to 2 sprigs of Rosemary Prep Cut all vegetables into bite-sized pieces, keeping each vegetable in its own bowl. Peel the garlic cloves and slice if desired. Method Onions, Shallots and Garlic Heat the skillet over medium heat. Add olive oil to the skillet. Add the onions and shallots to the skillet and cook until browned and slightly caramelized. Add the garlic and cook until fragrant. Remove the onions and shallots from the skillet and put in the Dutch oven. Bell Peppers Add olive oil to the skillet. Cook the bell peppers until soft and slightly browned. Remove the bell peppers from the skillet and put in the Dutch oven. Zuichini and Yellow Squash Add olive oil to the skillet. Cook the zuichini and yellow squash until soft and slightly browned. Remove the zuichini and yellow squash from the skillet and put in the Dutch oven. Eggplant Add olive oil to the skillet. Cook the eggplant until soft and slightly browned. Remove the eggplant from the skillet and put in the Dutch oven. Tomatos and Herbs Add the tomatos to the Dutch oven. Stir the contents of the Dutch oven to combine. Add the thyme and rosemary to the Dutch oven. Simmer Simmer the contents of the Dutch oven for at least 40 minutes. Notes I like to serve this with a crusty bread and a nice red wine. Ratatouille can be served hot or cold. The dish can also be served with gnocchi or pasta. The flavors of the dish can be enhanced with a little soy sauce to add depth and umami. Paprika can be added to the dish to add a little heat.