Spicy Panfried Tomatoes Recipes

PAN-SEARED POLENTA WITH SPICY TOMATO-BASIL SAUCE

Steps:

• Preheat oven to 350°F. Place 15x10x2-inch glass baking dish on rimmed baking sheet. Combine 8 cups water, 3 tablespoons olive oil, and 2 teaspoons salt in dish. Gradually mix in polenta.
• Place baking sheet with polenta in oven. Bake polenta 1 hour. Add pepper and stir to blend. Bake 20 minutes. Stir again and spread evenly. Bake until polenta is very thick, about 20 minutes longer. Cool polenta to room temperature, 1 to 2 hours (polenta will become firm). Using metal spatula, press polenta all over to even thickness. DO AHEAD: Can be made 2 days ahead. Cover with plastic wrap; chill.
• Preheat oven to 325°F. Cut polenta lengthwise into 4 strips. Cut each strip crosswise into 6 squares. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares. Sauté until crisp and beginning to color, about 8 minutes per side. Transfer polenta to small baking sheet; place in oven to keep warm. Repeat with remaining polenta, adding oil to skillet as needed.
• Divide polenta among plates. Top with warm Spicy Tomato-Basil Sauce. Garnish with fresh basil sprigs, if desired.
• Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal.
• What to drink:
• A medium-bodied red Italian wine is great with the spicy sauce. One to try: Montresor NV "Il Veronese" Valpolicella ($14), a lovely red blend with dried fruit flavors and vanilla notes.

PANFRIED SPICY POTATOES WITH EGGPLANT

Steps:

• Peel the potatoes and cut them the long way into wedges, 6 to 10 per potato. Peel the eggplant (salt it if necessary; see page 456) and cut it into similar-sized wedges.
• Put the oil in a 12-inch nonstick skillet with a lid over medium heat. Wait a couple of minutes, then add the chiles, garlic, mustard, and cumin; cook, stirring, until the garlic colors and the mustard seeds pop, a couple of minutes. Add the potatoes and eggplant, along with 1/4 cup water and a sprinkling of salt and pepper, and cover. Cook for about 10 minutes, checking once or twice and adding a little water if necessary, until the vegetables begin to soften. Remove the cover and raise the heat to medium-high. Cook, stirring occasionally, until both potatoes and eggplant brown nicely and become completely tender, another 10 to 15 minutes.
• Add the onion and continue to cook, stirring occasionally, until it softens and begins to brown, another 5 minutes or so. Stir in the lemon juice, taste and adjust the seasoning, then garnish and serve hot or at room temperature.
• You can make these with or without the eggplant: In step 3, add 2 cups seeded and chopped tomatoes about 2 minutes after adding the onion. Cook, stirring occasionally, until the tomatoes begin to break up, about 5 minutes. Serve as directed.

RED, JUICY, HERB-FRIED TOMATOES

Steps:

• In a small bowl, mix together basil, thyme, salt, and white pepper. Mix in 5 teaspoons olive oil to make a spreadable paste. Spread paste on cut side of each tomato half.
• Heat remaining 2 tablespoons olive oil in small skillet over medium-low heat. Place tomatoes herb-side down in skillet, and cover. Simmer for 5 minutes; tomatoes should be hot but not stewed. Serve immediately.

SPICY SAUTEED FISH WITH OLIVES AND CHERRY TOMATOES

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.