SUNDAY A BUSY DAY FOR THE COOK!

A busy Sunday making a chicken broth for Barb who has a cold and can do with the soup. A hearty meat sauce/sugo for the week is simmering on the stove. I will share with my two busy working daughters. Of course more healthy beans from the garden are ready to be cooked. One of my little grandsons loves granpa's healthy beans as he calls them. So far the garden continues to produce. An eggplant or two has been added to one of my weekend veggie mixes. The smell of the soup and sauce has made our home smell good!

WHAT ITALIAN WOULD BE WITHOUT HIS TOMATO/POMODORO?

Every Italian cookbook accompanied by a cook uses the tomato/pomodoro in a variety of ways. The Italian garden must have tomato plants or it is not a real garden!

Even have a few photos from previous years.

Do you know the history? Barb reminded me and did some internet research of how the tomato originated in Central and South America-Mesoamerica. She likes history. It was even cultivated in Mexico in 500 BC. Two versions- Christopher Columbus working for Spain- an Italian from Genoa- brought the tomato back in 1493 or the second version when the Spaniards-Cortes, 1521 conquered the Aztecs brought the plants back to Spain. Piertro Mattioli, in 1544- an Italian physician and botanist wrote about the tomato being a new kind of eggplant. In 1548 in Italy- Cosimo de' Medici, Grand Duke of Tuscany-  wanted a piece of the action and had a basket of tomatoes sent to him. He even named them pomi d'oro- golden apples!

As we all know there are several kinds of tomatoes. Beefsteak make great hardy field tomatoes and grow in any vegetable garden in Canada.
For the pomodoro di passata, the roma tomatoes are the ones that are commonly used. My mother used to make bottles of passata every fall for use in the red sauce. I buy the ready made passata that comes from Italy now- always trying a new brand to see if it makes a difference in my cooking. Less work and the same taste. Like many modern cooks, freezing fresh tomatoes that can be used over the winter is another method of using them.There is another variety the San Marzano tomato which is Napolitana. Plum tomatoes from the can make a good addition to many recipes.

The cherry or grape variety are fun in appetizers. Or a welcome addition to any salad.

Boccincine and some tomatoes on a stick made a nice dish at one of my daughter's parties. Or go to the St. Lawrence Market to buy them ready made!
Any red sauce has tomatoes as the base. But fresh tomatoes simmered with some basil and salt and pepper to taste make a quick sauce on spaghetti.

Or fresh or frozen added to a vegetable soup!

Some more history- in 1897 Campbell in the United States marketed Campbell's tomato soup which is still enjoyed today. Comes in a can! Barb likes to eat it occasionally with toast for a quick lunch! Although it is a North American commodity, Canadians love Ketchup-made from tomatoes- on several foods.

A fun use for tomatoes is Bruschetta.


INGREDIENTS

2-3 fresh tomatoes.
Garlic buds.
Oregano.
Salt. Pepper
Olive Oil

DIRECTIONS

Chop up the tomato into little pieces.

Dice the garlic and add to the tomato mixture.

Add a teaspoon or two ( 20 ml) of oregano to the mixture. Or a pinch or two!

1-2 tablespoons ( 100 ml) of olive oil to the mixture.

Salt and pepper to taste.

Let sit by putting it in the refrigerator for an hour or so before serving.

Put on toasted bread or your favourite cracker or bun.

A fast bruschetta is just sliced tomatoes adding the same ingredients and putting on a slice of bread. It has the same taste.

Tomatoes in a tossed salad or a simple cucumber/tomato salad are best eaten fresh. I will miss the summer and fall garden with those homegrown ones. Back to greenhouse or the hothouse variety again through the winter.

I have even been adventuresome with growing tomatoes.

I tried growing some hanging tomatoes in 2012 but the plant wanted to grow up! I'll continue the traditional way next year. My final word on tomatoes- although there can be yellow ones- I prefer the red ones. According to the lastest trends in nutritional advice, eating lots of tomatoes or tomato based foods is very healthy! Fresh, frozen, bottled as passata or in a paste, it sure is a staple in Italian cooking. Regardless of its history coming from Mesoamerica, I think the Italians perfected its use!

PASTA FAGIOLI- PASTA WITH BEANS

This dish is a good one to use up leftover sauce and pasta. When I was little and we would visit a farm it would often be made as it used up all the little pasta bits like pieces of spaghetti or whatever was around. My mother used to make it for my Uncle Joe when he visited from Detroit. She made lots as he could be seen finishing more than 3 bowls!

INGREDIENTS

A cup ( 250ml) or two of leftover sauce.

Pasta- I like to use elbows.

Can of kidney or white beans.

Cotica- pork rind- optional.

Salt and pepper to taste.

Barb always likes to add some "hot peppers" to her bowl.

Optional- check all your bags of pasta and use up " the little bits". It will really be like one from the Ciociaria area!

I like to use the Italpasta because it does not turn to mush when cooked. Stays duro!  It is the best Canadian brand. You can also buy pasta from Italy at "twice the cost" for the same taste.

DIRECTIONS

Cook as much pasta as needed for the number of people you are serving.

Open your tin of beans. Rinse the juice around the beans. Cook it with the pasta.

When finished cooking, drain but leave a cup or two of the water with the pasta in the pot.

Add from a tablespoon to cups of sauce to the pasta. You can made it as red as you want.

Mix.

You want pasta fagioli to be like a soup but not as runny as soup.

Yes, you must eat it with a spoon.

This dish does use up "leftovers" in the fridge. So when you have a small amount of any leftover sauce this will work for you. . With the beans, there is protein so can be a complete and quick meal with a nice bowl of salad and a bun or  piece of bread.

My problem is I really like this dish so I tend to eat too much. Be warned it is very filling!