29 Nov2005

Tomatoes Two Ways…

by Marketman

The tomato bounty over the weekend resulted in two favorite ways to aatom3prepare them…first, a mozzarella and tomato salad with basil. I had a whole fresh buffalo mozzarella in the fridge that went perfectly with 7-8 medium sized tomatoes sliced and spread on a large platter… just drizzle everything with good olive oil, add a generous sprinkle of good salt and cracked black pepper and garnish with fresh basil leaves from the garden. This is one of my all-time favorite salads and this generous platter easily served six at a cost of perhaps just PHP60 per person…

The three kilos of native tomatoes from the previous post aatom4went untouched for two days and had ripened to maximum juiciness. I decided to semi-dry them in the oven to approximate the delicious semi-dried tomatoes I used to get from the Victoria Market in Melbourne. To make, just wash your tomatoes and slice off the stem end. Cut into four pieces and place on a baking pan skin side down (lined with foil for less mess, or silpat sheets), sprinkle generously with good salt and put in a 200 degree oven for 3-4 hours until they look pretty dehydrated but are still a little damp. Cool these and store in a Tupperware with good olive oil drizzled on top of the tomatoes. Others like to add dried oregano and basil to increase the flavor punch. These semi-dried tomatoes are superb with toasted French bread, with cheese, mixed into pasta, etc. They should last about a week or so in the fridge… try this the next time you have an excessive amount of really ripe tomatoes!



  1. gus hansen says:

    hello. may i ask where you can buy fresh mozarella?

    Nov 29, 2005 | 6:58 am


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  3. Marketman says:

    gus, Galileo Enoteca flys in fresh mozzarella on occasion… you have to check my post on this deli in the archives. They are the only one with decent mozzarella. Santis brings in mozzarella in packages that is okay but not great.

    Nov 29, 2005 | 7:03 am

  4. Kai says:

    This is great, I love this salad, too, and I always order it in restaurants all over the archipelago, in the hopes of finding the real thing, but sadly all the restaurants I’ve tried serve it with aged mozzarella. A friend suggested using kesong puti, so now I just make one at home.

    Nov 29, 2005 | 11:34 am

  5. Bubut says:

    MM, up to know I’m still dreaming of that buffalo mozzarella we had at the EB and I even booked a dinner for 20 pax next month for my friends to experience the good food at Galileo Enoteca. We might have the same menu that we had, minus the asparagus, button mushroom and cheery tomatoes !

    Nov 29, 2005 | 1:49 pm

  6. joey says:

    Love that salad…and like Bubut, I am dreaming of the buffala we had at the EB…so good! It’s true what Kai said, you can’t fine a true salad such as the one you have pictured here (or at least it’s pretty darned hard to). The semi-dried tomatoes look fantastic too…I will remember that to try when I have an tomato-surplus :)

    Nov 29, 2005 | 2:03 pm

  7. fried-neurons says:

    Yum! The tomato-mozzarella-basil salad (aka insalata caprese) is one of my absolute favorite foods! Perfect example of how fantastic Italian food is in spite of (or maybe because of) its simplicity.

    Nov 29, 2005 | 4:31 pm

  8. peanut's newbiemum says:

    Hi Marketman! With all the recent tomato posts, I was wondering if you had a good recipe for gazpacho? The best I’ve tried was from Terry Selection [refreshing and absolutely delicious], and Mrs. de Terry in fact gave me their recipe, but I could never get it quite right. Any thoughts?

    Nov 29, 2005 | 5:40 pm

  9. Gigi says:

    Whoever made this salad was an artist doing a service to the tomato, basil and mozzarella. Agree with Bubut. I loved the one we had at Galileo wit the olive oil, freshly cracked pepper and sprinkling of salt was it? Too good! Too good!

    Nov 29, 2005 | 5:54 pm

  10. ajyoung says:

    What a coincidence.Last night we had mozzarella tomato with basil salad for starters at home. Bought the buffala at santis and i must agree with MM, their mozzarella is alright but not great. The best buffala i think is at L’Opera restaurant that goes with their insalata caprese. Delicious! Whoopeee! Yum Yum! :)

    Nov 29, 2005 | 9:12 pm

  11. Chris says:

    My purchaser went to Galileo Enoteca today and they’re out of Mozzarella di Buffala! Next shipment will be next month according to the sales person she talked to. Thank God next month is only a day away! hehe. I’ve been raving about it and the anchovies to everyone who cares to listen. I hope they restock soon.

    Nov 29, 2005 | 9:21 pm

  12. Marketman says:

    Chris, you are right, the anchovies were superb for Manila. I have seen places that have a dozen varieties but these were greek or Italian grocers abroad. For those curious, Marketman made and ate the salad in the photo…

    Nov 29, 2005 | 10:01 pm

  13. Wilson Cariaga says:

    rizal dairy has fresh mozzarella and way lot cheaper than the imported ones. . .

    Nov 29, 2005 | 10:48 pm

  14. Wilson Cariaga says:

    i just remembered the melon and prosciutto also goes well with the tomato and mozzarella with pesto and salt, pepper . . . very refreshing. . .

    Nov 29, 2005 | 10:51 pm

  15. Chris says:

    Did anyyone else in the EB try eating the mozzarella and anchovies together? Somebody seated nearby commented they tasted great together, I think it was either Mrs.MM or Mila. Yum! The sweet, milky mozzarella was a perfect foil for the salty-tangy anchovies! The combination just blew me away! Even better when eaten with the salad.

    Nov 29, 2005 | 10:53 pm

  16. ajyoung says:

    chris do you have the contact number of rizal dairy? might as well try it.

    Nov 30, 2005 | 4:59 am

  17. Marketman says:

    peanut’s newbiemum, I have never made gazpacho though its interesting you ask as I just had some a couple of nights ago at a reception. If I come across a good recipe I will post it in future…

    Nov 30, 2005 | 6:56 am

  18. Zita says:

    My other version of this is using parles instead of basil. Chop red onions finely into rings, sprinkle over tomato and boccaccini cheese. Salt and peper to taste. Swirl balsamic vinegar and olive oil. And there u go!
    As for anchovies, garlic, olive oil and parsley na lemon juice. YUMMY! I might make some now! Hehehehehe Kaka laway

    Nov 30, 2005 | 9:56 am

  19. Mandy says:

    i just had that the other night, my boyfriend and i had dinner at pepato’s, the mozzarella was soooo good!! sayang, mandaluyong is so far from my place!!

    my most fave dish with mozzarella is penne al telefono–yummy telephone-cheese strings! =)

    mr. cariaga, where is rizal dairy farm? is this like the booth at the markets on saturdays (fti, etc)

    Nov 30, 2005 | 1:33 pm

  20. Gigi says:

    Mandy — There’s a Rizal Dairy Farm stall in Market, Market! It’s near the row of rice booths.

    Nov 30, 2005 | 1:49 pm

  21. Chris says:

    Ajyoung and Mandy, Gigi’s right, they have a stall at Market! Market! Here are other contact details: tel 7290304, email: rizaldairy@pacific.net.ph website: http://www.greenglobalgourmet.com

    Nov 30, 2005 | 2:14 pm

  22. Chris says:

    Here’s another alternative- The Philippine Carabao Center in Nueva Ecija produces fresh mozzarella too. You can contact Ms. Pia Castillo (email: pialim@mozcom.com). If you buy from her you don’t have to go all the way to Nueva Ecija, just pick up your orders at Narra Ave., South Forbes. They also have butter, buttermilk, fresh carabao’s milk, yogurt, fresh cream, ricotta, and Gouda cheese. All made from gatas ng kalabaw. But I should tell you, the one I had at Galileo Enoteca was so far the best I’ve tasted here in Manila. I hope the Phil Carabao Center sends someone to Italy to study cheese so they can produce great mozzarella. Calling on the Agriculture Secy!

    Nov 30, 2005 | 2:25 pm

  23. suzette says:

    good on french bread too!

    Nov 30, 2005 | 3:32 pm

  24. Kai says:

    Rizal Dairy is good, but way too overpriced. Hacienda Macalauan produces fresh mozzarella and delivers in Manila, and drops some at Rustan’s. There’s also an outlet along the highway from the SLEX exit to Sta. Rosa, in Brgy. Pulong. One in Tiendecita’s, too.

    Nov 30, 2005 | 5:24 pm

  25. Pete says:

    I’m spoiled. I rarely buy tomatoes at the store. My mother and my fiances’s family grow them each year. Homegrown oraganic tomatoes are the best. I often make fresh mozzarella and tomato slices wrapped in procuitto(spelling?). Yum reminds me of summer.

    Dec 1, 2005 | 5:08 am

  26. Mandy says:

    chris, gigi, thanks for the info. and rizal dairy sounds very familiar to me…i think they used to order sardines from my dad–or maybe it’s something else.

    i’m in laguna almost everyday, i should check out that outlet in sta. rosa! i’m so excited!! =) goodbye, to that pizza cheese being sold in the grocery!!

    Dec 2, 2005 | 12:37 am

  27. John Francis says:

    heating to 200 degrees for 4 hours is far to hot they would have got burnt to a crisp if i had left it at that temp

    Oct 8, 2007 | 12:54 am

  28. Marketman says:

    John, our temperatures are quoted in fahrenheit, are yours in celsius? That would explain the difference.

    Oct 8, 2007 | 7:53 am

  29. lovely says:

    ammmf isa po kong food processng student nd i want to knw po to how make a mozzarella cheese.? nd i want to know if you hiring in food procesing plant nyo po.. tnx po..

    Apr 9, 2008 | 2:52 pm

  30. Urban Phantom says:

    I have something significant for Urbanites

    The key element in Market Man’s Adobo is the Clay Pot effect which embraces the key food elements with favor and infuses the ingredients into the Adobo elements!

    The clay pot effect can be had, so to speak in a more urbanite Jungle setting. The procedure in very much like Market Man had said. Bring the things to a boil in a pot. No Soy Sauce. All the ingredients MM said, to the ready, then… when the clay pot portion of the Recipe is required, instead of doing the Clay Pot, USE A PRESSURE COOKER. Put all the claypot ingredients into a pressure cooker, and set it at low heat once it starts to pressure up. Just like the ordinary way that you would do in a pressure cooker situation. But here, the Clay pot ingredients are in the Cooker! You cook up the recipe in the PC for about an Hour and a Half and see! You have the ingredients infused into the pork or chicken pieces, and you have your nice level of fat floating up. I have jarred this at home and slowly consumed my pork adobo for about a week. Slowly frying up what ever I desire to eat for the day. My family loves it too. This actually came from my Late mother. She used to do it in a clay pot but because it was impractical to cook it up in a clay pot, in an urban setting, the Pressure Cooker we had in the house was the end all be all to this formula. I have never tried this on a crock pot device. You could experiment on that too and see what you can get out of it. Never under estimate the Use of your pressure cooker. There’s nothing like it that has ever been devised or any technical upgrade that has ever improved it. Also it can be used in any stew or afritada type recipe. Tell us how it comes up. The adobo here is a 2 thumbs up for me.

    May 20, 2008 | 6:50 pm

  31. Urban Phantom says:

    Re : Oven dried tomatoes, if an oven is not an option in your house, what could you do to substitute the effect on the oven? Could you sun dry the tomatoes or could you just simply use a microwave oven? Is it possible to do that?

    May 20, 2008 | 7:04 pm

  32. mary Lee Esporton says:

    I am very interested in trying to reach the website: http://www.greenglobalgourmet.com. is it still functioning(?)

    May 21, 2008 | 2:11 pm


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