shadishokri@hotmail.comTomatoes of any color are one of the great elements in a Persian kadbanoo's kitchen that she can uses in many ways, such as a Stuffed Shrimp Tomato and a colorful All Colors Tomato Salad with a touch of chopped parsely. It makes a Persian table look so wonderful if you also add my Tomato Tart for your final touch... so ladies, let's get back in the kitchen and join me in celebrating fall by making our kitchen smells warm for our beloved families, who will come home hungry and looking for some comfort food.
Stuffed Shrimp Tomato
Ingredients:
Buy 4-5 ripe big red tomatoes
Sea salt, black pepper
1 pound of medium sized shrimp, peeled and cooked
1 white onion
Chopped basil
Olive oil as needed
1 cup cooked brown rice
Lets start by adding some oil to our skillet, on medium heat. Chop the white onion and with some salt and pepper, fry them until their color turns golden. Add the chopped basil, shrimp, and brown rice.
Mix them well in the oil and add 1/3 a cup chicken broth (optional) to the skillet. Let the ingredients marry in there, wait for 5-8 minutes until all the items are completely mixed and the good smell of them occupies the kitchen.
Then wash the tomatoes, and with a sharp knife, cut the top part the head, then with a spoon empty the inside of it, being careful not to carve deep, then fill the mixed ingredients of the skillet in the tomatoes.
Fill each with 3-4 spoons of the shrimp mixture and then you can serve them right to the table, for those who like to have the tomatoes warm, you can arrange them in a deep pot and add 1/3 cup water to the pot, around the tomatoes and let them bake in oven on 300 degrees for additional 10-15 minutes until the tomatoes skin gets wrinkly, and ready and warm, serve immediately and enjoy.
All Color Tomato Salad
Ingredients:
3 large red tomatoes, 2 orange tomatoes, a hand full of cherry tomatoes, one yellow tomato.
1 cup chopped parsely, some salt , some red wine vinaigrette, some black pepper, 2 tbs. olive oil.
1 cup of black olives, pitted.
2 cucumbers, peeled and diced into small cubes.
Chop the big tomatoes, in circled slices, then wash the cherry tomatoes and cut them in half and add them in your big
wooden bowl. Then add the medium sized black olives, and chopped parsley, and salt and pepper and red wine vinaigrette and pepper.
Mix well, if you like you can add green olives but because we have parsley and cucumbers, I prefer the black color in there, but it is totally up to you. Go wild with this; you can even add half a cup red kidney beans if you enjoy more color.
Red Tomato Tart
It's very simple to make. Just get 5 medium sized red tomatoes, slice them in circles, add salt and pepper on the in a bowl, put them aside. Then on a premade pie crust, (you can find it in the frozen foods section of any grocery store) toss the mixture and spread them all over.
Pour some chopped oregano or dill on top of the tart. Put the crust in the oven at 300 degrees until the tomatoes are completely cooked and the edge of crust are golden brown. Some people love mozzarella cheese, so if you do, you can sprinkle some cheese on top of pie when you take it out of oven. Let it melt naturally with the heat of the tart itself.
It is fall, red, orange and yellow combination of these three colors are everywhere on trees, so lets bring these colors home on our kitchen table.
