Emilie Meyer
Shingle tomatoes are a versatile dish that can be cooked in a pan or oven-roasted. Pan-cooked tomatoes are typically cooked in hot oil over medium-high heat for 2 minutes without stirring, followed by the addition of aromatics like garlic, salt, and pepper. Oven-roasted tomatoes, on the other hand, are seasoned and spread flesh-side up on a sheet pan, then roasted for 30 minutes or until tender. Both methods result in juicy, tender tomatoes that can be used in various dishes, such as topping a beef roast or adding to a mezze platter. Shingle tomatoes are a simple yet delicious way to elevate any meal.
| Characteristics | Values |
|---|---|
| Type of Tomatoes | Cherry, grape, Campari, Roma, plum |
| Oil | Olive oil, avocado oil, grapeseed oil |
| Temperature | Medium-high heat |
| Cooking Time | 2 minutes (undisturbed) + 2-3 minutes (with aromatics) |
| Aromatics | Garlic, salt, pepper, fresh basil, oregano |
| Serving | Fried eggs, sauteed spinach, avocado, beef roast, pasta, whole garlic cloves, parmesan, balsamic glaze |
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What You'll Learn
Blistering tomatoes in a pan
To get started, you'll need to gather your ingredients and choose the right type of tomatoes. Both cherry and grape tomatoes work well for blistering, with grape tomatoes being just a bit smaller. Look for ripe, summertime tomatoes for the best results.
Next, heat a medium pan over medium-high heat and add your oil of choice. You can use olive oil or avocado oil, but if you're using olive oil, be aware that it has a lower smoke point and may smoke at higher temperatures. Once your oil is hot, add the tomatoes to the pan, making sure not to overcrowd them. Let the tomatoes cook undisturbed for about 2 minutes to blister on the bottom.
After the initial blistering, add your aromatics. Toss in some garlic, salt, and pepper, and stir everything together. Let the tomatoes continue to blister for another 2-3 minutes, stirring occasionally.
Once the tomatoes are nicely blistered, remove them from the heat and top with chopped fresh basil or other herbs of your choice. And that's it! You now have delicious, blistered tomatoes that are ready to be enjoyed as a versatile ingredient or side dish.
For an extra special touch, try serving them alongside fried eggs, sauteed spinach, and avocado for a tasty breakfast or brunch option. You can also add a drizzle of balsamic glaze or sprinkle some feta cheese on top for an extra burst of flavor. Enjoy your blistered tomatoes!
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Choosing the right oil for roasting
While roasting tomatoes, choosing the right oil is essential to enhance the flavour and texture of the dish. Here are some tips to help you select the best oil for roasting:
Olive Oil
Olive oil is a popular choice for roasting tomatoes due to its robust flavour and ability to complement the sweetness of the tomatoes. It has a relatively low smoke point of around 325°F, so it's essential to consider the roasting temperature. If roasting at a higher temperature, opt for a refined olive oil with a higher smoke point to avoid smoking. Extra virgin olive oil is a good choice for its flavour and quality.
Avocado Oil
Avocado oil is another excellent option for roasting tomatoes. It has a high smoke point, making it suitable for roasting at higher temperatures. Avocado oil is mild in flavour, allowing the natural sweetness of the tomatoes to shine through. It also adds a subtle creamy note to the dish.
Sesame Oil
For a unique twist, sesame oil can be a great addition to your roasted tomato dish. It has a distinct nutty aroma and flavour that pairs well with the acidity of tomatoes. A little goes a long way, so a small splash is usually enough. To enhance the flavour further, you can add toasted sesame seeds and other spices like cumin, coriander, and fennel seeds.
Preparation Tips
When roasting tomatoes, it's important to ensure they are well-coated with oil. This helps to intensify their flavour and create a cohesive blend with the oil. You can dry roast the tomatoes, which involves roasting them without oil initially and then mixing them with oil after they are cooked. This method helps encapsulate the tomato flavour while still allowing for a cohesive blend.
Additionally, consider the size of the tomatoes. Smaller cherry tomatoes or grape tomatoes are excellent choices as they are sweeter and more flavourful. Cut them in half or keep them whole, depending on your preference. If using larger tomatoes, cut them into smaller pieces to ensure even roasting.
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How to shingle tomatoes for a galette
Shingle tomatoes are a versatile dish that can be used in various recipes, from galettes to beef roasts. Here is a step-by-step guide on how to shingle tomatoes specifically for a galette:
First, select the right tomatoes. Cherry or grape tomatoes are ideal, but any variety will work. Look for ripe, summertime tomatoes for the best results.
Next, prepare the tomatoes by slicing them. You can also leave smaller tomatoes whole, but for a galette, it is recommended to slice them. Before placing them on the galette, use paper towels to absorb any excess moisture from the tomato slices.
Now, it's time to shingle! Layer the tomato slices over the cheese, leaving a 1 1/2-inch border. Overlap each tomato slice by about half its width. This ensures even cooking and creates a beautiful presentation.
After shingling, fold the dough over the tomatoes to form a crimped crust. You can sprinkle crumbled goat cheese or any other cheese of your choice over the tomatoes before folding the dough.
Finally, prepare the galette for baking. Spray the crust with cooking spray or brush it with melted butter, egg yolk, or milk to help it achieve a golden-brown colour. Transfer the galette to a baking sheet and bake it in the oven until the crust is golden brown.
Let the galette rest for at least 5 minutes before serving. Top it with fresh herbs like basil to add extra flavour and enjoy your delicious tomato galette!
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Oven-roasted tomatoes: the benefits
Oven-roasted tomatoes are a great way to add flavour and texture to a variety of dishes. They are easy to make and offer a range of benefits, from enhanced taste to improved health.
Firstly, roasting tomatoes is an excellent way to intensify their natural flavour. The roasting process draws out the sweetness of the tomatoes, making them a delicious addition to any meal. They become extra juicy, perfectly tender, and only take a few minutes to prepare. The intense, concentrated flavour of oven-roasted tomatoes makes them a versatile ingredient that can be used in various dishes, such as pizza, pasta, salads, and even as a standalone side dish.
Secondly, roasting tomatoes is a healthy option. Research has shown that cooking tomatoes increases their nutritional value. Heat processing enhances the availability of lycopene, a powerful antioxidant and the phytochemical that gives tomatoes their red colour. Lycopene has been linked to fighting certain cancers and boosting overall health. By breaking down plant cell walls, cooking makes lycopene more accessible to the body, with studies showing that only 4% of lycopene is absorbed when tomatoes are consumed raw.
Additionally, oven-roasted tomatoes are a convenient way to preserve the summer harvest. By roasting and storing tomatoes, you can enjoy their flavour throughout the year. They can be made in large batches and frozen or stored in jars, providing a tasty and nutritious option during the winter months when fresh tomatoes may not be as readily available.
Lastly, oven-roasted tomatoes are a simple and quick dish to prepare. All you need are tomatoes, olive oil, and salt, and any desired herbs or spices. The roasting process is straightforward, and the tomatoes can be cooked to your preferred texture, whether you like them slightly charred or still a little juicy.
In conclusion, oven-roasted tomatoes offer a multitude of benefits. They provide an easy way to enhance the flavour of your meals, boost the nutritional content of your diet, and allow you to enjoy the taste of summer tomatoes all year round. So, the next time you're looking for a tasty and healthy addition to your meal, consider giving oven-roasted tomatoes a try!
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Shit on a shingle: a military dish
"Shit on a shingle" is an unofficial US military term for a dish consisting of some kind of meat in a sauce, served over toast (the "shingle"). The name has many variations, including "Save our Stomachs" and "Same Old Stuff", reflecting the mixed feelings service members and veterans have for the dish.
The first published recipe for "shit on a shingle" is from the 1910 edition of the "Manual for Army Cooks". This version uses chipped beef, a dried meat product ideal for the battlefield, and evaporated milk, which was easier to transport and safer to consume than fresh milk. The recipe yields 60 servings and takes about 1 1/4 hours to prepare and cook.
The Navy has its own version of the dish, which includes tomatoes, other fresh vegetables, fresh ground beef, and nutmeg. The Army version typically uses a cream sauce, made from evaporated milk and beef stock thickened with a roux.
Ingredients:
- 35 pounds of beef carcass, cut into pieces and ground finely, or 24 pounds of finely ground boneless beef
- 1 pound (3/4 quart) dried chopped onion
- 5 oz (1/2 cup) salt
- 1 oz (1 tablespoon) black pepper
- 1 bay leaf
- 2 gallons evaporated milk
- 2 gallons of water
- 1 gallon of milk
- Flour
Instructions:
- Brown the beef in its own fat in roasting pans on a range. Remove excess fat during cooking.
- Add the onions and seasonings and mix thoroughly.
- Add 3 gallons of milk to the beef mixture and heat to a simmer, stirring frequently.
- Mix flour with the remaining gallon of milk and stir into the hot mixture.
- Bring to a boil, stirring steadily, then reduce heat and simmer until thickened.
- Plate the toast and pour the creamed chipped beef evenly over the "shingles".
- Garnish with finely chopped chives and serve with a fork and knife.
Over the years, different variations of the dish have emerged, with some recipes calling for ground beef, while others suggest using ham, pork sausage, or chicken thighs.
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Frequently asked questions
You will need tomatoes, preferably cherry or grape tomatoes, olive or avocado oil, garlic, salt, and pepper, and basil or other fresh herbs.
Heat oil in a medium pan over medium-high heat. Add the tomatoes and let them cook undisturbed for about 2 minutes. Add the garlic, salt, and pepper, and stir together. Let them cook for another 2-3 minutes, stirring occasionally. Remove from heat and top with chopped basil or other fresh herbs.
Ensure that the oil is hot before adding the tomatoes. Do not stir the tomatoes during the first 2 minutes of cooking. Avoid overcrowding the pan with too many tomatoes, as they will steam instead of blistering individually.
Shingled tomatoes can be used in various dishes. You can serve them with fried eggs, sauteed spinach, and avocado for breakfast. They can also be paired with grilled steak and a balsamic glaze or used as a topping for a beef roast. Shingled tomatoes can also be added to a mezze platter with hummus, baba ganoush, or whipped feta.
