Mid-Day Succulence

Some of us love tomatoes, some of us liken them to tasteless viscous red blobs (some us keep them in the fridge...), and some of us are entirely indifferent to their existence. Now, first things first. A tomato is not to be kept in the fridge unless you enjoy tasteless viciousness in which case I'm all out of recipes and ideas for you. The best way to keep a tomato is in a paper bag and out of direct sunlight. Yes, simple as it sounds you will be amazed as to how different a tomato can taste. Stem-side up, plop (or gently lay) them in a paper bag and use them up in a few days. It saves fridge space and your friends from having to deal with mealy tomato-esque blobs in a salad you lovingly prepare.

Now tomahtoe or tomaytoe, there is a lot to be said on the types and their uses. In your stores you will generally find three types or more of tomatoes which all have their own uses:

Globe Tomatoes: Your average-joe tomato, not really good at anything specifically but not bad at it either. These can be sliced into sandwiches and made into sauces, anything goes for them. They don't spoil very quickly, but they don't have much else to show for it. If you want them to taste any better buy them on the vine (which can be plopped into any tomato sauce to stew and enhance flavor).
Beafsteak Tomatoes: These are heirloom tomatoes you will probably not find in commercial grocery stores since their shelf life makes them prone to expiring early and producing enough ethylene gas to instigate a mass tomato-cide. But, get one and see how amazing it can make a burger or a sandwich taste.
Plum Tomatoes: Best used in sauces and pastes. Simply char the tomato in the oven and remove the skin, or cut an x into the stem side of the tomato, immerse in boiling water then shock in ice water, peel. Both ways: puree.
Cherry Tomatoes: Perfect for salads, and eating raw. They come bite sized, last relatively long, and pair beautifully with a balsamic reduction. You can dress them up as much as you like, or leave them naked. (metaphor gone too far perhaps?)

While today is a grey and gloomy day in Aberdeen, few things could be as sunny as a tomato and halloumi-cheese salad (pictured above). It doesn't have too many ingredients and it an be modified according to preference although I do recommend leaving in the tomatoes.

Dressing options:

Balsamic Reduction:
Balsamic Vinegar 1/2 cup -1 cup
sugar (optional) 2-3 tsp

Now some die-hard foodies scoff at the idea of adding sugar to a balsamic reduction since it has enough sugar in it to reduce into a lovely syrup without any help. But, adding sugar greatly reduces the time and quantity of balsamic vinegar required. Simply place a pan on the stove on low heat. Add the balsamic vinegar and the sugar, mix and allow to simmer and reduce to the point where it coats the back of a spoon. Beware though, there will be fumes and sticking your face over a pan of simmering acid and breathing in the fumes may not be the best idea... just saying.

Light Pesto:
Handful of basil leaves
1 clove of garlic
2-3 tbsp of extra virgin olive oil
1 tbsp pine nuts
1 tbsp aged parmesan cheese
Pinch of Sea Salt
White Pepper

With a mortar and pestle or with a food processor grind the dry ingredients to a smooth paste and then add the olive oil and mix well to create a pesto. You can also give it a nuttier twist by substituting olive oil for part walnut oil and part sesame oil.

For the Salad:
Handful of Pine Nuts
10 or so Cherry Tomatoes
1/2-1 block Halloumi cheese
1 Avocado
Lamb's Lettuce (optional)

Toast the pine nuts in a pan on medium heat, often shaking the pan to evenly brown them.
Cut the Halloumi cheese into slices width-wise so as to get even squares, cutting lengthwise can cause it to fall apart.
Set a pan to medium high and add a little drizzle of olive oil and allow to heat, fry the Halloumi cheese on both sides allowing to get brown. Don't crowd the Halloumi as it will not fry properly. Set aside and allow to cool.
Cut the tomatoes in half.
Cut the avocado in half, remove the seed, separate the flesh from the skin using a spoon, and cut lengthwise.
*Now if you were lucky enough to find lamb's lettuce wash it gently in cool water and drain it.
Layer the Halloumi pieces on a plate or cut into bite sized portions.
Mix the tomatoes, avocados, lettuce, and pine nuts together and season lightly with salt and pepper.
Serve with your preferred dressing and enjoy... hopefully.

Well, seeing that I have to eat my own lunch and get ready for class soon, I can't stay and linger to sing praise for tomatoes any longer. So go to your fridge and save the poor things from certain doom. That is all.

Enjoy your meals!

Umamimamu