Saucy Tomatoes

The first heirloom tomato sauce of the season, and it’s mine, all mine.

Fine, it can be yours, too, but this one’s not Italian.  It’s Mexican.  With shrimp.  That’s odd -- why would there be seafood in a Mexican dish?  Oh yeah, because of all that coastline.  Bring on the fish, and while you’re at it, pass me some of that garlicky lobster from the Cueva del Pescador in Akumal (I gave the locals quite a laugh a few years back by referring to the restaurant as the Cuerva del Pescador, loosely translated to “Curvaceous Fisherman.”).

First, a tomato update.  I’m working from my farmshare tomatoes since mine are all still green.  Well, a couple of them have started blushing at the prospect of the sauces, and salsas, and soups, and salads they’re about to become.  Maybe, if I keep whispering naughty things to them, they’ll embarrass faster…

My engineer husband has finally intervened on my tomatoes’ behalf.  Since the plants have grown up and over any cage or stake I’ve thrown at them, I’ve done what any self-respecting lazy person would do and said, fine, have it your way.  Slump over onto the ground for all I care.  But, Husband is more tenderhearted than I, and after a pep talk and some kitchen twine (or something), he has since given them the support and encouragement they need to reach for the sky.  You could say our parenting styles differ. 

Now, he just has to stand up there and hold them up like that for a few more weeks, maybe a month.  In the meantime, here’s a relatively quick sauce for shrimp that I serve over rice as often as I can.

 

Veracruz Tomato Sauce with Shrimp

It's sort of like a puttanesca sauce, minus the puta.

4-5 large ripe tomatoes (the uglier, the better)
¼ cup olive oil
¼ cup onion, finely chopped
1½ Tbsp. garlic, finely chopped
½ tsp. sugar
1 tsp. salt
1 small bay leaf
6 green olives, pitted, and quartered lengthwise
1 Tbsp. raisins, chopped
2 tsp. capers
1 tsp. fresh marjoram, chopped
3/4 lb. shrimp, peeled and deveined
1 Tbsp. parsley, chopped
Rice

Set rice to cook in a rice cooker.  It’s your best friend.

Peel tomatoes by blanching them in boiling water for 20 seconds, then submerging them in ice water.  Cut out the core and the skins should peel right off.  Remove the seeds and chop the tomatoes finely.

Heat 2 Tbsp. of the oil in a large, heavy skillet over medium-high heat.  Sauté onion until translucent, about 3 minutes.  Add garlic and cook for one minute more without browning.  Stir in tomatoes, sugar, ½ tsp. of the salt, and bay leaf, and bring to a simmer.  Reduce heat to low and simmer uncovered, stirring occasionally, until most of the liquid has evaporated, about 20 minutes.  Discard bay leaf.  Add olives, raisins, capers, and marjoram to sauce.  Cook 1 minute more, stirring.

In a medium skillet, heat remaining 2 Tbsp. of oil over medium-high heat.  Toss shrimp with remaining garlic and salt, and add to the hot pan.  Sauté until shrimp are pink and coiled, about 4 minutes.  Add shrimp and parsley to the sauce, and stir.  Serve over rice.

Source: Adapted from Gourmet.

Comments

[melch]

Hi! I found your blog through tastespotting the other day and have since been reading through your archives. I love your writing style and sense of humor! Your family dynamics are both heartwarming and entertaining. I married a programmer, not an engineer, but I still see a lot of behavioral similarities. Husband, Dad, Sis (,the rest of you commenters), your comments really add a lot to this already awesome blog.

[Sally]

Your tomato looks beautiful - husband did a nice staking job. (Hope his arms don't get too tired...) Didn't you grow zuccini this year as well? This recipe looks great Tammy. I'll bet the raisins give it just the right sweetness.

[Tammy]

Sally: I love this sauce. Sweet from the raisins, salty from the capers and olives. Can't get enough. As for the zucchini, none of the seeds sprouted. None of them. But, I guess it doesn't matter because the groundhog has mowed down everything else in that garden, including what was shaping up to be some beautiful Swiss chard.

Melch: Yes, I'm lucky to have such awesome commenters, which makes blogging all the more fun. Welcome to the group!

[Husband]

I could not just stand by and watch these giant tomato trees groan and flop over under their own unsupported weight. Something had to be done!

And Chucky the woodchuck has a price on his head.

[Jim]

Husband, you are my hero for saving those tomatoes. Hope can always be restored with a little engineering!

[cookiecrumb]

Oh, I'm going to have to borrow him.

[Carey]

All I can say is way to pull the beanstalk approach with the tomatoes. Totally innovative! Gutters are good for many things other than collecting leaves!

[Pasta in the way a whore would prepare it]

The word puttanesca makes me giggle.

[Tammy]

Pasta: Have you heard the one about the whores that make a really good tomato sauce?

Carey: You were close with the gutters. There's actually a clothesline thing with birdfeeders that runs across there that he attached the strings to. But, when they outgrow that, the gutters are next.

CC: He doesn't come cheap.

Jim: Turns out marrying an engineer was a good idea, after all.

Husband: You did good. Don't let all the accolades go to your head.

[chefjp]

Your sauce recipe looks wonderful. I've tried growing heirloom tomatoes here in Long Island but haven't had much luck (maybe it's the sandy soil...) Anyhow, great blog post---thanks! chefjp