Introduction to This Blog

You may be wondering about this new blog, Tomato Prints and Recipes.

How This Book Came to Be and Thanks to One and All, in a post below, describes how I came to make the etchings and books. But it doesn’t say anything about the blog---mainly because it came as an after-thought. Why would I want to turn a 17-page art project into something else? Good question.

Let me backtrack for a minute. The original project was basically for my own amusement. I had these tomato etchings. I wanted to do something fun with them. A red-covered mini-cookbook, with the etchings and tomato recipes interspersed, popped into my head. That was it. That got me started.

I collected recipes from six friends and, with lots of trial and error, scanned, designed, edited, printed, cut, glued, drilled, and stitched together seven books.  I gave one to each of my six collaborators.

The books were wonderful. All seven of them. But didn’t this special art project deserve a wider audience? Why not turn it into a blog? I asked myself. So yesterday afternoon, I did it. Just like that. It’s not a colorful hand-crafted book which you can hold, feel, and turn the pages. But it does have some of the same warmth and spirit. I hope you will enjoy looking through each post. You can even print them out and make your own book. The recipes are simple, juicy and just delicious. And in their own way, the etchings are also simple, juicy, and just delicious. Enjoy.

The Original Bowl of Tomatoes

Table of Contents

How This Book Came To Be and Thanks to One and All

The Best Gazpacho from Barbara Linhard

Spaghetti Squash with Roasted Tomatoes, Fresh Garlic and Basil 

from Carol Harvey

Basil, Tomato, Mozzarella Salad from Geraldine Whitman

Tomato Sauce from Karyn Smith

Bacon, Lettuce and Tomato Sandwiches from Katharine Kunst

Cherry Tomato Candies from Kristin Viguerie

Tomato and Onion Tart from Pat Reed

How This Book Came to Be and Thanks to One and All

It all started with a print-making class I took through the Sonoma Valley Museum of Art in July 2011. On two consecutive Saturdays we met at the Sonoma Community Center in the Print-making Room which boasts one of the most incredible presses around. Our teacher, Julie Cavaz, provided everything we needed including encouragement for all of us beginners. The first week we did monotypes. The second week we did etchings on plexiglas. I chose to do a bowl of tomatoes which I photographed in my kitchen, printed out to a size that fit and carved it onto the plastic—not very adeptly, I might add. But it worked.

Over the course of the day, I pulled seven prints, trying seven different approaches. Some worked better than others. I learned quickly that patience was required, not optional. Thanks to Pat Reed for the photo above. Once home, I filled in some missing lines with pen and ink and then scanned the images. What you see in this edition of seven books are printed versions of the scanned images. The original prints are in the eighth book.

In August, I took two book-making classes also through the Sonoma Valley Museum of Art. Emily Marks taught the classes on two consecutive Saturdays at the Museum and furnished us with a wealth of supplies and expertise. We learned four different book-making methods. I chose the Japanese stab stitch for Tomato Prints and Recipes.

Thanks to both of these excellent teachers and to Barbara, Carol, Geraldine, Karyn, Kristin, and Pat for contributing the recipes to accompany the prints. A day doesn’t go by that I don’t thank my lucky stars for Katherine Fulton.

I hope you enjoy both the prints and the wonderful recipes.

Etching #1

The Best Gazpacho from Barbara Linhard

4 big ripe tomatoes

1 peeled and seeded cucumber, coarsely chopped

1 small sweet onion, coarsely chopped

1 small garlic clove

½ cup toasted almonds

1 sprig fresh mint or more

1 – 2 leaves fresh basil

2 – 3 sprigs fresh cilantro or more

Juice of 1 lemon

½ cup good olive oil

Salt and pepper to taste

Possible additions: cooked beets, yogurt, cream, or whatever you like to change it around. Some people in Spain add melba toast to the mix, but I don’t think it needs it.

1. Blend everything is a food processor or blender until smooth.

2. Chill until you’re ready to serve.

The photo, above, has half of a cooked beet in it, along with everything else. It adds a little something extra to the flavor. The color is truly gorgeous.

6 servings

Adapted from Barbara’s friend, Suzanne Dunaway, author of Rome, at Home

Etching #2

Spaghetti Squash with Roasted Tomatoes, Fresh Garlic and Basil from Carol Harvey

1 spaghetti squash*

2 pounds tangerine-size tomatoes, washed and sliced in half

2 – 4 tablespoons olive oil or butter or a mix, divided

4 - 8 garlic cloves, minced or thinly sliced

4 cups fresh basil leaves, loosely packed, roughly chopped

Parmesan cheese to grate over dish at the end

Red pepper flakes and/or cream, optional

1. Slice spaghetti squash in half lengthwise. Place sliced-side down on lightly olive oiled baking sheet.

2. Roast in a 400°F. oven until fork enters skin easily, 30-50 minutes depending on size.

3. Remove from oven and keep warm on the baking pan.

To prepare the sauce ingredients:

1. Toss tomatoes in a bit of olive oil, salt and pepper.

Spread on a baking sheet and add to oven with the squash. Roast about 15-20 minutes or until soft.

2. Remove from oven and when just cool enough to touch, squeeze tomatoes out of their skins. You can purée the skins and add them to sauce later, if desired.

3. Cut tomato pieces as you wish or leave in halves. Keep tomatoes warm.            

To assemble:

1. Shred squash meat with a fork to create "spaghetti."

2. Transfer spaghetti to a bowl and toss with any baking pan juices and oil. Add a bit more oil and/or butter as you wish. Keep warm.

3. In a large sauté pan, heat the oil and/or butter. Add garlic for 1 minute. Add basil and tomatoes and the optional puréed tomato skins, red pepper flakes and/or cream as desired. Sauté until the sauce comes together, 5 minutes at most.

4. To serve family-style:  Transfer spaghetti to shallow platter, pour the sauce over spaghetti, gently turn and pull to arrange. Shred parmesan over the dish.

*The Patch normally sells spaghetti squash.

I make this at least four times during tomato season until my plants stop producing.

4-6 servings

Etching #3

Basil, Tomato, Mozzarella Salad from Geraldine Whitman

½ cup tomatoes, sliced, any size regular or cherry tomatoes are fine

½ cup fresh basil leaves, chopped or shredded

½ cup fresh mozzarella, sliced, any size balls are fine

2 tablespoons balsamic vinegar

2 tablespoons olive oil

Salt and pepper to taste

Don’t worry about exact measurements for the tomatoes, mozzarella, and basil. Larger tomatoes or mozzarella balls can be cut into chunks or sliced.

You have three serving options:

* The salad can be arranged in layers, alternating tomatoes and mozzarella with basil sprinkled on top. Drizzle the combined vinegar, olive oil, salt and pepper over all.

*For a larger salad, line a platter with lettuce and arrange the tomatoes, basil and mozzarella on top. Drizzle the combined vinegar, olive oil, salt and pepper over all.

*For an appetizer, thread chunks of tomato or cherry tomatoes onto thin skewers alternating with pieces of basil and mozzarella. Combine a little balsamic vinegar and olive oil on a plate, roll the skewers in the oil and vinegar, and then let them drain a bit before serving.  

4 servings

Etching #4

Tomato Sauce from Karyn Smith

I'm afraid that I haven't cooked much with my tomatoes yet this summer. They are just now getting ripe so we prefer to eat them raw in salads or with buffala mozzarella and basil.  Here's a recipe I make often once I become more blasé about them. 

2½ pounds Roma tomatoes (although I use whatever I have growing in the garden), halved lengthwise

1 onion, thinly sliced

4 thyme or marjoram sprigs

2 to 3 tablespoons olive oil

Salt and freshly ground pepper

1. Preheat oven to 375°F.

2. Put tomatoes in a single layer in a baking pan with the onion and thyme, drizzle the oil over all, and season with salt and pepper.  Bake until they're soft, shriveled, and falling apart, 45 minutes to 1 hour. 

3. Remove the thyme branches and purée (I generally use a blender) or pass through a food mill.  Taste for salt and season with pepper. If the sauce is still a little soupy, place it in a saucepan and cook it down to the consistency you like.

Use the sauce over pasta and sprinkle with chopped fresh basil and parmesan.

Makes 3 - 4 cups of sauce.

Adapted from Deborah Madison’s Vegetarian Cooking for Everyone

Etching #5

Bacon Lettuce and Tomato Sandwiches from Katharine Kunst

For each sandwich, you will need:

2 slices of bread, toasted

Mayonnaise

2 slices of nicely cooked bacon, cut in half

2-3 ½-inch slices of luscious tomatoes

Salt and pepper

Lettuce, if desired

1. Spread both pieces of toasted bread with mayonnaise.

2. On one of the pieces of bread, layer the cooked bacon and the tomatoes.

3. Sprinkle the tomatoes with salt and pepper.

4. Top the tomatoes with lettuce if desired and the second piece of bread. Cut in half straight or on the diagonal, according to your preference.

1 sandwich

Adapted from the New Era Cottage Cookbook, to be published before too long

Etching #6

Cherry Tomato Candies from Kristin Viguerie

1 pint cherry tomatoes (the smaller the better)

1 tablespoon canola oil

2 teaspoons best quality coarse salt

1 tablespoon fresh thyme leaves

1. Preheat oven to 225°F.

2. Using a serrated knife, slice tomatoes in half through the stem end.  Toss tomatoes in a bowl with oil and salt.

3. On a tin foil-covered cookie sheet, place tomato halves cut side up in a single layer.  Place in oven for 2 or 2½ hours or until they are slightly dried, but still a bit juicy.  

4. Add these tomato candies to corn salads, vegetable succotash, salads, or use as a garnish for soups or sandwiches.

Etching #7

Tomato and Onion Tart from Pat Reed

This tart is great for a picnic served at room temperature.

Butter Pastry Dough for a single-crust 12-inch tart, see recipe below

2 large onions (about 1½ pounds), thinly sliced

2 tablespoons olive oil

½ pound Jack or Gruyère cheese, shredded (about 2 cups)

½ pound red or variegated heirloom tomatoes cut into ½-inch wedges

½ pound medium yellow or orange tomatoes (about 2), cut into ½-inch wedges

¼ cup Niçoise olives, pitted

1. Make the Butter Pastry Dough and place in the refrigerater to chill for an hour.

2. In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid has evaporated. Remove skillet from heat to cool onions slightly.

3. Preheat oven to 375°F.

4. On a lightly floured surface with a floured rolling pin, roll dough into a 14-inch round (about 1/8-inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan. 

5. Spread onion mixture over dough and top with cheese. Arrange tomato wedges in concentric circles over cheese, alternating tomato colors, scatter the olives over the top, and season with salt and pepper.
6. Bake tart in middle of heated oven for 1 hour, or until pastry is golden. Cool on a rack. Remove rim of pan if necessary.

7. Serve tart warm or at room temperature.

Serves 12 to 16 as part of a buffet

Adapted from Gourmet Magazine, May 1995

Butter Pastry Dough

2 cups all-purpose flour

1½ teaspoons salt

1½ sticks (3/4 cup) cold unsalted butter, cut into bits

6 to 7 tablespoons ice water

1. In a large bowl whisk together flour and salt and with a pastry blender or fingertips, blend in butter until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough.

2. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with.

3. Form dough into a ball and flatten to form a disk. Wrap dough in plastic wrap and chill 1 hour. Pastry dough may be made 1 week ahead and chilled.

Makes enough dough for a single-crust 12-inch tart.