TOMATO AND CHICKPEA SALAD
INGREDIENTS: n.2 salad tomatoes, 200 gr. boiled chickpeas, a bunch of aromatic herbs (rosemary, basil, parsley), n. 3 tablespoons olive oil, salt.
PROCEDURE: Slice the tomatoes; finely chop the aromatic herbs and form the pesto with the salt and oil. Season the chickpeas with the pesto and mix with the tomatoes.
BAKED TOMATOES (side dish/appetizer/dressing)
INGREDIENTS: n. 12 ripe and pulpy tomatoes, n. 1 onion, salt, 2/3 tablespoons extra virgin olive oil, n. 2 tablespoons of grated Parmesan cheese (optional).
PROCEDURE: Cut the tomatoes in half, remove the seeds and salt them a little. Place them in the colander and leave them upside down for half an hour to lose the water. Set the oven to 200 degrees hot. Place the tomatoes on the plate and bake (without dressing) for 30 minutes, checking that they do not burn and turning them to dry. Thinly slice the onion and let it dry in oil over moderate heat. Spread the onion dressing over the tomatoes and sprinkle with the Parmesan cheese. Bake another 5 minutes.
TOMATO JELLY (first course)
INGREDIENTS: 500 grams of ripe tomato sauce, 300 gr. wood-fired bread (a few days old), 1 liter and a half of vegetable broth, n. 1 onion, n. 2 cloves of garlic, n. 3 spoons of extra virgin olive oil, a sprig of basil or sage.
PROCEDURE: Prepare the vegetable broth by boiling 2 carrots, 1 onion, 1 slice of celery and salt in water. Slice the onion and let it dry in oil. Add the tomatoes cut into pieces (without the seeds) and cook 15/20 minutes. Cut the bread, cut it into small pieces and place it in the tomato sauce with the crushed garlic cloves, basil (or sage) and half of the vegetable broth. After 15 minutes, add the remaining broth and continue cooking for another 20 minutes. Serve with some raw oil.
STUFFED TOMATOES
INGREDIENTS: Bunch tomatoes (1 or 2 per person), ½ kilo eggplant, 1 clove of garlic, 2 tablespoons olive oil, salt, oregano.
PROCEDURE: Drain the tomatoes from the seeds and drain them upside down. Peel the eggplants, cut them into small pieces and cook them for 20 minutes with 2 glasses of water and a little salt. With a fork, reduce the aubergines to cream, season with the minced garlic, oregano and oil. Fill the tomatoes with the eggplant cream. Bake in a preheated oven at 180 degrees for 15 minutes.
RICE AND CHERRY TOMATO CAKE (main course)
INGREDIENTS: 500 grams of boiled rice, 500 grams of cherry tomatoes, 1 medium onion, 20 black olives, a handful of capers, 2 eggs, salt, parsley and basil leaves, 4 tablespoons olive oil, breadcrumbs.
PROCEDURE: Cut the cherry tomatoes and season them with salt and oil. Remove the stone from the olives. Chop the onion with the capers, parsley and basil. Mix all these ingredients with the rice. Add the 2 beaten eggs and oil. Grease a baking pan and sprinkle it with breadcrumbs. Fill with seasoned rice. In a hot oven at 180 degrees, for 20 minutes.