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~A Few Words From Susan~ We talked about tomatoes last month, but like strawberries, they deserve more attention than a single issue can provide. This week, I'm resharing my video about freezing tomatoes, as well as sharing a recipe that reveals one of the best methods for using frozen tomatoes - grating them for Tomato Risotto. The grated skins really add to the flavor in this risotto. Grating is also a great (pun intended) way to use them in sauce. Bonus tip:
Use a rice cooker to make risotto without the constant stirring. The coupon this week is for my MultiTool - which also happens to be on a deep discount on Amazon this week, so adding on a 20% coupon makes it a steal. The Multi Tool features a grater and a measuring cup, both of which are useful for this week's recipe. (The included corn stripper is also a great tool for this time of year! Mangia bene, Susan
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Subscriber Bonus - Scroll Down to See if You Won! Each week, we announce a winner of a free Cestari product - you pick your prize from our entire product catalog! One winner is randomly selected from subscribers each week, and announced at the bottom of the
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Trivia QuestionIn what year did the U.S. Supreme Court rule that tomatoes are vegetables for tariff purposes, despite being botanically fruits? Answer at the bottom of the newsletter
Tip of the Week To determine if a tomato is at its peak, gently press the skin. A perfectly ripe tomato will yield slightly to pressure without being too soft. It should also have a deep color and a
pleasant, earthy aroma. Avoid refrigerating ripe tomatoes as it can dull their natural flavors.
Tomato Risotto Ingredients: Instructions: - Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened and translucent, about 5 minutes.
- Add the rice and cook with the onions, stirring, until the onions are barely brown, about 2 minutes. Add
red-pepper flakes, garlic, white wine and grated tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
- Transfer the mixture to a rice cooker.
- Add the vegetable broth, stir, start the rice cooker on the regular
cycle.
- Set a timer for 20 minutes.
- The rice should be tender, but still have a little "bite" to it. There should be enough liquid remaining to make it just slightly soupy. If there is still a lot of liquid remaining, and the rice is still hard in the middle, cook it a little longer. If there is no liquid left, and the rice is still hard, you may need to add a bit of water.
- Taste and adjust the seasoning. Turn off the heat, stir in the Pecorino Romano and 2 more tablespoons olive oil, and let sit for about 10 minutes.
- Garnish with sliced tomatoes, basil, and more pecorino.
Note: If you don't have a rice cooker, you can proceed as with a
typical risotto by adding liquid 1/2 cup at a time, stirring until fully absorbed. But trust me, it's much easier with a rice cooker.
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Reader's Tips for Tomatoes
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Linda from Fort Mill, South Carolina shares, "To enhance the flavor of store-bought tomatoes, try roasting them with a drizzle of olive oil,
salt, and pepper. It brings out their sweetness and adds a nice depth to salads or sandwiches." David from Eagle Mountain, Utah says, "If you grow your own tomatoes, use crushed eggshells in the soil. The calcium helps prevent blossom-end rot and strengthens the plants." Susan from
Georgetown, Texas suggests, "For a quick tomato sauce, blend fresh tomatoes with garlic, olive oil, and fresh basil. No cooking neededβjust toss it with pasta or use it as a pizza topping." Michael from Spanish Fort, Alabama notes, "To keep cherry tomatoes from rolling off the counter while cutting, place them between two plastic lids of equal size and slice through them
horizontally. This trick saves time and keeps your fingers safe." James from Leander, Texas mentions, "Store tomatoes at room temperature, stem-side down. This prevents air from entering the stem scar, which helps them last longer and ripen more evenly." |
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