HOW TO KEEP TOMATOES FRESH RECIPES

Steps:

• Set up an ice water bath: large bowl, lots of ice, a little water
• Place a strainer or colander in sink and bring a pot of water to a boil, 4 inches deep
• Using a paring knife, remove the core from the top of each tomato and score the bottom of the skin of the tomato with an X
• When water boils, gently place tomatoes in water and let them roll around 1 full minute
• Transfer the tomatoes to the ice bath using a spider or tongs
• Cool and peel tomatoes, letting them drain a bit as you work in the strainer
• Slice and chop the tomatoes and place in a bowl
• Heat a soup pot over low heat with 2 tablespoons EVOO, 2 turns of the pan
• Add the butter, and when it melts into oil, add Vidalia onions and season with salt and pepper
• Do not let the onions brown
• Let them sweat 10 to 15 minutes and add 1 cup water to onions, raise heat to medium-high, and let the water absorb and cook the onions to absolute mush
• Add tomatoes, basil and stock and cook at medium boil 20 minutes to break down tomatoes
• Remove basil stem and puree the soup using an immersion blender or transfer to food processor or high-power blender and puree, then return to pot
• Simmer gently over lowest heat until ready to serve
• Top with a few small leaves of torn basil

Steps:

• 1. First of all, finely slice your red onion. Once that's done, finely slice your chillies then roughly chop your tomatoes, mixing them in with the onion and chillies. Scrape all of this, and the juice, into a bowl and dress with the juice of half a lemon and 3 tablespoons of good extra virgin olive oil. Season to taste. Heat the chickpeas in a pan, then add 90 per cent of them to the bowl. Mush up the remaining chickpeas and add these as well – they will give a nice creamy consistency. Allow to marinate for a little while and serve at room temperature.
  2. Just as you're ready to serve, give the salad a final dress with the fresh mint and basil. Taste one last time for seasoning – you may want to add the juice from your remaining lemon half at this point. Place on a nice serving dish and crumble over the feta cheese.