Viewing entries in
SEASONAL

Pan con Tomate

Comment

Pan con Tomate

Pan con Tomate

Serves 4


INGREDIENTS:

1 jar Preserved Ugly Tomatoes
Ciabbata, baguette or rustic bread
Extra virgin olive oil
Sea salt

Photo by May I have That Recipe

PREPARATION:

Strain tomatoes in a large bowl and reserve the tomato juice. Set aside.

Season the preserved tomatoes with sea salt. Toast the bread lightly, until golden brown.

Drizzle bread with high quality olive oil and reserved tomato juice (I like it soggy.)

Spread tomato over bread by using either your hands or the back of a fork/spoon. The idea is to spread the soft tomato all over the bread (like butter).

TOPPINGS (optional):

Manchego cheese
Tortilla de patatas
Roasted eggplant
Assorted Olives
Tuna packed in oilve oil
Roasted mushrooms
Roasted Tomatoes

Comment

Spicy Yellow Tuna Pasta Sauce

Comment

Spicy Yellow Tuna Pasta Sauce

the combination of tuna and our ugly tomato sauce works beautifully together. adding Calabrian chilies to the mix creates a spicy and sweet explosion of flavors that make this pasta dish extra special.

Comment

Yellow Tomato Bean Soup

Comment

Yellow Tomato Bean Soup

Inspired by the traditional Cannellini bean soup. Our twist? Using our Sweet Summer Yellow Tomatoes with fresh sage and a dash of cumin. The perfect soup served cold or warm.

Comment

Strawberry Risotto

Comment

Strawberry Risotto

Strawberry Risotto

Serves 4-6


Summer_Sauces_CRUSHED_TOMATO.jpg

Made with Strawberry Marinara


INGREDIENTS

1 jar Strawberry Marinara

4 cups (low sodium) veggie stock

1 onion, finely chopped

6 tablespoons unsalted butter

2 cups arborio rice

1 1/2 cups dry white wine

1 cup heavy cream, optional

3-4 fresh strawberries, for garnish

salt and freshly ground black pepper

1203.jpg

PREPARATION

Pour the stock into a pan and bring to a boil, then reduce the heat and simmer.

Meanwhile, melt half the butter in another pan. Add the onion and cook over low heat, stirring occasionally, for 5 minutes, or until it is softened. Add the rice and cook, stirring, until all the grains are coasted with melted butter.

Add the wine and cook for 5 minutes, or until the alcohol has evaporated. Add a ladleful of the hot stock to the rice and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take about 20 minutes.

10 minutes before the end of cooking time, add the Strawberry Marinara to the risotto and mix. When it is almost ready, gently stir in the cream and season with salt and pepper. Serve garnished with fresh sliced strawberries.


Comment

Gazpacho Soup

Comment

Gazpacho Soup

It’s summer weather and that means tomato soups should be enjoyed chilled! Our Crushed Ugly Tomatoes are perfect for making gazpacho.

Comment

Roasted Chicken with Fennel and Peppers

Comment

Roasted Chicken with Fennel and Peppers

Roasted Chicken with Fennel and Peppers

Serves 4


Made with Tomato ‘Nduja


INGREDIENTS

2 chicken marylands or 4 bone-in chicken pieces (1lb - dark meat)
1 teaspoon salt
1 teaspoon sweet smoked paprika
1 tablespoon olive oil
1 small yellow onion, thinly sliced
4 cloves garlic, thinly sliced
1 medium red bell pepper, thinly sliced
1/2 medium yellow pepper, thinly sliced
1 medium fennel bulb, fronds saved for garnish
1 teaspoon tomato ‘nduja
1 jar Preserved Ugly Tomatoes
1 1/2 cups low sodium chicken stock (or 1 cup chicken stock + 1/2 cup dry white wine)

Photo by The Daily Plate

Photo by The Daily Plate

PREPARATION

1. Season chicken evenly with salt and sweet smoked paprika. Cover and refrigerate minimum 1 hour, preferably overnight. Remove from refrigerator 30 minutes prior to cooking so that it gets closer to room temperature. This will make a difference, your chicken will be more tender.

2. Heat olive oil in a large ovenproof skillet or roasting pan over medium-high heat, sear chicken for 2-4 minutes per side or until golden brown on both sides. Remove chicken from skillet and place on a plate, tent loosly with foil.

3. Reduce heat to medium, add onion, garlic, peppers and fennel. Sauté for 5-8 minutes until fennel is soft, add spicy Tomato ‘Nduja, Preserved Ugly Tomatoes and chicken stock. Simmer for 5 more minutes so that flavors meld, add chicken back to the skillet and roast at 375F for 20-25 minutes or until the chicken reaches an internal temperature of 165F. Remove from oven, garnish with fennel fronds and serve. If you crisp up some garlic slices on the side and scatter it over the final dish, it’s even better!

If you’d like to reduce the sauce you could place it back on the stovetop and simmer until desired thickness, the vegetables will continue to break down. Personally I love it as is. If you make this dish, I’d love to hear your thoughts!


Comment

Crunchy Potatoes

Comment

Crunchy Potatoes

A classic Spanish bar snack, patatas bravas are fried twice: The first fry is meant to rid the potatoes of most of their moisture so they'll form a crisp crust when fried the second time. 

Comment

North African Meatballs

Comment

North African Meatballs

These North African meatballs are a lamb meatball made with spices commonly used in both Tunisia and Morocco. They’re easy enough to make for a tasty weeknight meal.

Comment

Chana Masala

Comment

Chana Masala

The secret to good, authentic chana masala is in the ingredients. Indian spices, good quality chickpeas, and really good quality tomatoes for the sauce. Each bite should be out of this world good!

Comment

Greek Pastitsio

Comment

Greek Pastitsio

what’s with using penne, or ziti? In my understanding, a pastitsio should hold together more or less- like a lasagna. If we’re using short noodles, it’s just a great mess of a pasta bake

Comment

Minestrone Soup

Comment

Minestrone Soup

Do you love minestrone? This favorite Italian soup is made with fresh seasonal vegetables, often with the addition of pasta or rice.

Comment

Baccalá in Spicy Ugly Sauce

Comment

Baccalá in Spicy Ugly Sauce

Dried and salted fish doesn’t sound like something to get too excited about. But if you ask an Italian about baccalà, or salted cod, you’ll see their eyes light up.

Comment