August 20, 2019
Welcome to Week 12! I hope everyone has a wheeled cart or enormous muscles . We are getting 14 different items this week!
One of the most questioned items all season is undoubtedly the tomatillo. Many people don’t know what to do with them . But, I’m here to help.
Let’s begin with identifying a tomatillo. What is it? The dictionary definition of the tomatillo is “a small edible fruit that is purplish or yellow when ripe, but is most often used when green for salsas and preserves.”
Today’s recipe is not a salsa or a preserve. It’s a great appetizer or tapa and, in honor of the ongoing heat and humidity, it’s served cold.
TAPAS TOMATILLOS
INGREDIENTS
4 medium tomatillos, husks removed, rinsed and quartered
1 tsp kosher salt
1/2 tsp sugar
1/2 ciabatta loaf
1 TBS olive oil, plus more for drizzling
1 garlic clove, finely grated
1 small green tomato, thinly sliced (optional)
Flaky sea salt
DIRECTIONS
- Toss the tomatillos, kosher salt, and sugar in a small bowl. Gently massage them until they feel soft and juicy. Cover them and let them stand at room temperature, tossing occasionally, until the tomatillos have released some of their liquid. This should take at least 4 hours and up to 12 hours.*
- Preheat the oven to 300 degrees. Slice the ciabatta in half crosswise (as if you are making a sandwich). Slice each piece in half lengthwise, then cut each strip on a diagonal into 4″ pieces. Drizzle 1 tablespoon of oil over the bread and rub or brush each piece to evenly distribute the oil. Place the bread on a baking sheet and bake until browned all over, dried out and crisp. This will take about an hour. Let cool.*
- Meanwhile, transfer the tomatillos to a food processor while leaving the juices in the bowl. Pulse the tomatillos until they are finely chopped but not smooth (the mixture should look pulpy with little bits of skin). Transfer to a bowl and add the garlic.
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Spoon the tomatillo mixture over the toast, then drizzle some of the reserved juices over. Top with the green tomatoes, if you are using them, drizzle with oil and sprinkle with sea salt.
*HELPFUL HINT: The tomatillo mixture can be made 1 day ahead. Cover and chill. The toast can also be made ahead and kept in an airtight container overnight.
I hope you enjoy this – it’s a little different and it’s very refreshing. Terrific with a cool drink.
Have a deiciousweek!
Best,
Judi
