Whenever I want a simple, tasty breakfast, weekend dinner, or late night supper, I pull out some tomatada, a classic Portuguese tomato sauce I always have on hand. This is a riff on a traditional recipe, but instead of firing up the oven for just an egg or two, as the original requires, I make it on the stove. Less than 15 minutes later, I'm sitting down to eat.
The salsa can be prepared up to 12 hours ahead of time, covered and refrigerated. And it can be eaten with anything you want to try it with!
Straight from 19th-century American cookbooks, these big chunks of ripe beefsteak and green tomatoes (use more red ones in a pinch) get bathed in a warm, garlicky, sweet-sour dressing.
Essentially a lasagna with tortillas standing in for noodles, this is one of those dishes that can miraculously be on the table in short order, made from things you most likely have in your pantry and fridge. If you don't like, or you don't have, one of the ingredients, skip it. Or, if you have something else that you think might be appealing all layered in (like slivered bell peppers to sauté with the onions, kale, chopped, cooked broccoli — whatever the people in your home will eat), then fling it on in.
Ingredients
These tomatoes are just as katapliktiko (unspeakably fabulous) warm or at room temperature, so you could bake them earlier in the day.
When my younger sister was on a no-beef kick, her husband, Ben, created these awesome burgers. Even staunch beef lovers are happy to eat these, and once you try this chutney, you'll never want ketchup on a burger again.
Tomato marmalades are the perfect partners for crackers, cornbread, or sourdough.
Ingredients