The Local with Kitchen
Diane Reesor
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PRESENTED BY Canned tomatoes — with a twist Diane does not like canned tomatoes (she grew up eating them too often). But because they are so much more economical than fresh tomatoes in the winter, she learned to make them delicious in an interesting way. Diane transforms this pantry staple with a gorgeous caramelized flavour. Canned plum tomatoes prepared on the stovetop or in the oven can be used in sandwiches, as a pizza topping and as bruschetta. Try preparing them on the barbecue for a smokier flavour. Stovetop: Drain a can of whole plum tomatoes (any brand) and cut tomatoes in half lengthwise. Brown 2 tablespoons of butter with a teaspoon of dried basil. Put the tomatoes in the pan, cut side down, until slightly blackened. Flip over and do the same to the outside of the tomato halves. Broiler: Drain a can of whole plum tomatoes (any brand) and cut tomatoes in half lengthwise. Place them cut side down on a broiler tray (or on a rack on a cookie sheet or pan). Put on oven shelf on highest level and broil. Watch closely; remove when slightly blackened on top. Flip and drizzle with olive oil and balsamic vinegar, put under broiler and broil until a little bit charred. Canned Plum Tomato Bruschetta Slice baguette, toast under broiler, and brush one side with olive oil. Spread with basil seasoning paste (found in the refrigerator section) or spread with soft cheese or sprinkle with hard cheese. Top with prepared plum tomatoes. Dig in and enjoy! A tip from Diane: Save the strained juice from the can; it is great with vodka! Story and photos by Sharon Walker
countrycupboardhealthfood.com
Bulk Foods Health Foods Alternative Foods 9 May Street, Fenelon Falls • 705-887-6644 Mon. to Wed. 9 am to 5 pm • Thurs. & Fri. 9 am to 8 pm Sat. 10 am to 5 pm • Sun. 11 am to 4 pm
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