Tomato Simmered With Cognac Recipes

TOMATOEY SIMMERED FROZEN SALMON

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until fragrant but not browned, about 1 minute. Add the tomato paste, red pepper flakes and 1 teaspoon each salt and black pepper and cook, stirring constantly, until the tomato paste darkens, about 1 minute.
• Add the cherry tomatoes to the saucepan, mashing a few with a wooden spoon. Cook, stirring occasionally, until the tomatoes split and soften, 8 to 10 minutes. Stir in the vinegar and 1 1/2 cups water and bring to a simmer over medium-high heat. Cook until slightly thickened, 5 to 7 minutes.
• Add the salmon to the saucepan in a single layer. Reduce the heat to medium, cover and cook until the salmon is opaque throughout and flakes easily when a paring knife is inserted between the layers, 7 to 9 minutes. Serve the salmon in shallow bowls with the tomato sauce ladled over.

SIMMERED CABBAGE AND TOMATOES

Steps:

• In a large, deep skillet, melt the butter over medium heat. Saute onions in the butter for about 5 minutes or until softening.
• To the skillet, add the crushed tomatoes, vinegar, sugar, garlic, salt, pepper, oregano and clery seeds; stir well and bring to just a soft boil.
• Place chopped cabbage on top (the skillet will be full, but the cabbage will wilt down); reduce heat to medium-low, cover tightly and simmer for 15 minutes.
• Remove lid and stir. Replace lid and simmer for an additional 20-25 minutes, (stirring once halfway through) or until desired tenderness is reached. If it appears to drying, just add a little water/broth.
• Turn off heat. Stir in the cream cheese; heat through and serve.
• ***For Crockpot: Put everthing in the crockpot EXCEPT the cream cheese. Cook on low for 6-8 hours or high for about 3 hours (depends on how tender you like your cabbage). When done, stir in the cream cheese.

TOMATO COGNAC SOUP

Steps:

• Chop the onion and saute in butter for 20 minutes until soft and translucent but not brown.
• With your fingers, squash the tomatoes; add them and all liquid in the can to the onion. Add basil brown sugar and stir.
• Bring the soup to boil, then simmer covered, for 30 minutes.
• Set aside and cool slightly, then puree the soup in a food processor.
• In a small saucepan heat the cream with sugar, whisking often. Pour this mixture into the soup.
• Reheat, but do not boil.
• Just before serving, add the cognac and season with salt and pepper.
• Garnish with parsley and serve.

TOMATO SIMMERED WITH COGNAC

Steps:

• Blanch the tomatoes in a large pan of boiling water for about 15 seconds, remove and place in the cold water.
• As soon as the tomatoes are cool enough to handle, peel.
• Put the 3 cups water, sugar and salt into a large saucepan and bring to boil.
• Add the tomatoes and simmer gently until they are tender.
• Remove from the heat, add the cognac and leave to cool.
• Refrigerate until serving in a glass bowl with a little syrup around each tomato.