Best 2 Tomatoes Niçoise Recipes
**A Culinary Journey to the Sun-Kissed Flavors of Southern France: Tomatoes Niçoise and Its Enchanting Variations**
In the heart of the sun-drenched region of Provence, where azure skies meet shimmering seas, lies a culinary gem that embodies the essence of summer: Tomatoes Niçoise. This classic French dish, originating from the vibrant city of Nice, is an orchestra of fresh, local ingredients that dance together in a symphony of flavors. From the plump, juicy tomatoes, bursting with sweetness, to the briny olives, aromatic herbs, and the tangy dressing, Tomatoes Niçoise captures the essence of Mediterranean cuisine. But what makes this dish truly exceptional is its versatility, inspiring a myriad of variations that explore different flavor profiles and culinary traditions.
This article presents a delectable collection of Tomatoes Niçoise recipes, each offering a unique twist on the classic. From the traditional version, featuring ripe tomatoes, tender green beans, and hard-boiled eggs, to innovative interpretations that incorporate grilled halloumi, roasted vegetables, and even a vegan-friendly version, there's a recipe here to tantalize every palate. Embark on a culinary journey to the sun-kissed shores of Southern France and discover the endless possibilities of this beloved dish.
TOMATOES NIçOISE
In the height of summer, a stellar but simple tomato salad is essential dinner party fare. This one has the distinct profile of a niçoise: Thick slices are arranged on a platter, then topped with a garlicky chopped olive vinaigrette and colorful halved cherry tomatoes. A flourish of anchovy plays against the sweet ripeness, and scattered basil leaves are both decorative and a delicious complement.
Provided by David Tanis
Categories easy, quick, salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Make the vinaigrette: Put the shallot in a small bowl. Add garlic, salt and pepper and cover with red wine vinegar. Macerate 10 minutes, then whisk in olive oil, chopped anchovy and chopped olives.
- Cut each tomato crosswise into 2 thick slices. Place slices on a platter in one layer and season with salt and pepper. Season cherry tomatoes with salt and dress with vinaigrette. Spoon cherry tomatoes and vinaigrette evenly over tomato slices.
- Top each tomato slice with half an anchovy filet, then sprinkle with capers. Garnish with basil leaves and whole olives. Serve at cool room temperature.
Nutrition Facts : @context http, Calories 90, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 335 milligrams, Sugar 4 grams
NICOISE CHICKEN STEW WITH TOMATOES AND BLACK OLIVES
Steps:
- In a large heavy skillet or pot, heat 1 tablespoon of the oil over moderate heat until hot. Add the onions and thyme and cook for 5 to 6 minutes, or until lightly browned. Transfer browned onions to a bowl. In the skillet heat the remaining 2 tablespoons oil over moderately high heat until hot. Pat the chicken pieces dry and season with salt and pepper. Brown the chicken, in batches if necessary, and transfer to a plate.
- Drain off all but 2 tablespoons of fat from the pan and add the shallots and garlic, cooking over moderate heat for 30 seconds. Stir in the tomatoes, wine, and cheesecloth bag and add the onions, chicken skin side up, and any juices that have accumulated on the plate. Bring the liquid to a boil, simmer the mixture, covered partially, for 20 minutes. Simmer the mixture, uncovered, for 15 minutes, or until the breast pieces are tender, and transfer the breast pieces to a plate. Simmer the remaining chicken and onions for 15 minutes more, or until they are tender, transfer them to the plate, and discard the cheesecloth bag. Cook the sauce over moderately high heat, stirring, for 10 to 15 minutes, or until it is thickened, add the chicken, onions, olives, and lemon juice and cook the stew, covered, over very low heat for 3 minutes, or until it is heated through.
Tips:
- Choose ripe, flavorful tomatoes. The better the tomatoes, the better the dish will be. Look for tomatoes that are deep red and have a firm, smooth skin. Avoid tomatoes that are bruised or have blemishes.
- Use fresh herbs. Fresh herbs add a lot of flavor to this dish. If you don't have fresh herbs, you can use dried herbs, but be sure to use only about half the amount.
- Don't overcrowd the pan. When cooking the tomatoes, be sure to give them enough space so that they can cook evenly. If you overcrowd the pan, the tomatoes will steam instead of sautéing.
- Season to taste. This dish is very versatile, so you can adjust the seasonings to your liking. Add more or less salt, pepper, and herbs until the dish tastes perfect to you.
- Serve immediately. This dish is best served immediately after it is made. The tomatoes will lose their flavor if they sit for too long.
Conclusion:
Tomates Niçoise is a simple but delicious dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste. With its fresh, flavorful ingredients, this dish is sure to be a hit with everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
