Yid.dish: Tomato Times Two

By Alix Wall

Published August 25, 2008.
  • Print
  • Share Share

In case you hadn’t noticed, it’s tomato season. Our CSA specializes in Heirloom tomatoes, so this means at this time of year, we usually get three different varieties in our weekly box: usually grape tomatoes, heirlooms and one other variety like Romas. While the temptation is always there just to eat them fresh with just a sprinkling of salt, I’ve discovered two new dishes this summer that are worth sharing.

JCarrot

So last week, I did this, and topped some polenta with the slow-roasted tomatoes, sliced Kalamata olives and a sprinkling of feta cheese. So simple and so delicious.The second recipe I can’t take credit for.

My friend Adam Edell submitted it to me to be served at the Hazon Food Conference, and before I committed to adding it to the menu, I had to test it out. Needless to say that I called him the next day (it was worth a phone call and not an email) and left a rambling message about how this dish was my new favorite recipe.

We will probably use canned tomatoes at the conference, but now, of course, fresh is optimal. In this photo I added a green pepper, and the second time I made it, I added eggplant and zucchini from our box as well. It’s one of those recipes that can be improved by adding whatever you have on hand. Enjoy!

JCarrot

Baked Beans with Tomatoes

1 c dried gigande beans, cannellini, or other large beans

¼ c olive oil

1 onion halved lengthwise and cut into half moons

1 carrot cut into 1/3 inch slices

2 large tomatoes finely chopped or 1 14.5 oz can of tomatoes

1 ¼ tsp salt

Ground Pepper

2-3 tbsp parsley

3 tbsp fresh oregano, or 1 tsp dried

Soak beans overnight in warm water. Drain soaking water. Put beans in pot with 3 c water and boil. Cover and simmer at low heat til beans are tender 40-60 min. A pressure cooker can be used here as well. Meanwhile, put oil in a flame proof and ovenproof dish (I used a cast-iron skillet) and put on med-high heat.

Add onions and cook 5 minutes. Add carrots and cook another 5 minutes. Add tomatoes and cook until soft, 7-10 minutes. Turn off heat,and preheat oven to 325 degrees. Add cooked beans and their liquid to veggies. Add salt, pepper, parsely, oregano. Put in oven and bake uncovered for 2 hours. Add more liquid during cooking if needed. I added a bit of bread crumbs for the photo, but they are not needed. Grated cheese makes a nice garnish.


The Jewish Daily Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Jewish Daily Forwardrequires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and The Jewish Daily Forward reserves the right to remove comments for any reason.





Find us on Facebook!
  • That sound you hear? That's your childhood going up in smoke.
  • "My husband has been offered a terrific new job in a decent-sized Midwestern city. This is mostly great, except for the fact that we will have to leave our beloved NYC, where one can feel Jewish without trying very hard. He is half-Jewish and was raised with a fair amount of Judaism and respect for our tradition though ultimately he doesn’t feel Jewish in that Larry David sort of way like I do. So, he thinks I am nuts for hesitating to move to this new essentially Jew-less city. Oh, did I mention I am pregnant? Seesaw, this concern of mine is real, right? There is something to being surrounded by Jews, no? What should we do?"
  • "Orwell described the cliches of politics as 'packets of aspirin ready at the elbow.' Israel's 'right to defense' is a harder narcotic."
  • From Gene Simmons to Pink — Meet the Jews who rock:
  • The images, which have since been deleted, were captioned: “Israel is the last frontier of the free world."
  • As J Street backs Israel's operation in Gaza, does it risk losing grassroots support?
  • What Thomas Aquinas might say about #Hamas' tunnels:
  • The Jewish bachelorette has spoken.
  • "When it comes to Brenda Turtle, I ask you: What do you expect of a woman repressed all her life who suddenly finds herself free to explore? We can sit and pass judgment, especially when many of us just simply “got over” own sexual repression. But we are obliged to at least acknowledge that this problem is very, very real, and that complete gender segregation breeds sexual repression and unhealthy attitudes toward female sexuality."
  • "Everybody is proud of the resistance. No matter how many people, including myself, disapprove of or even hate Hamas and its ideology, every single person in Gaza is proud of the resistance." Part 2 of Walid Abuzaid's on-the-ground account of life in #Gaza:
  • After years in storage, Toronto’s iconic red-and-white "Sam the Record Man" sign, complete with spinning discs, will return to public view near its original downtown perch. The sign came to symbolize one of Canada’s most storied and successful Jewish family businesses.
  • Is $4,000 too much to ask for a non-member to be buried in a synagogue cemetery?
  • "Let’s not fall into the simplistic us/them dichotomy of 'we were just minding our business when they started firing rockets at us.' We were not just minding our business. We were building settlements, manning checkpoints, and filling jails." What do you think?
  • PHOTOS: 10,000 Israel supporters gathered for a solidarity rally near the United Nations in New York yesterday.
  • from-cache

Would you like to receive updates about new stories?








You may also be interested in our English-language newsletters:













We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.