Skip to main content

Blog Picks : Tomato Bites

Call me dense or what, but I only first heard about TasteSpotting when all those "TasteSpotting is Dead" posts cropped up. And then I heard of foodgawker. And now I spend minutes, hours just staring at the lovely photography. It was during one of the gawking sessions that I found these delicious tomatoes.

For me, tomatoes are the ultimate food. I can just pick one off the fridge shelf and bite into it. I always do, ever since I was a kid, when urgent hunger pangs strike. This is the same concept : tomatoes you can pick up and eat, but in a fancier gourmet version.



To make tomato bites, cut tomatoes into three segments. You might need to cut a bit off the bottom segment to make sure it sits well on the plate. Find basil leaves slightly larger than the tomatoes and trim their edges. Spread a little goat cheese on the bottom tomato segment(I also added a little crushed pepper to my cheese before spreading). Add a basil leaf, then a little bit more of cheese. Now put the middle segment on, and repeat the whole process for the top segment.

The flavors mingle to form a beautiful appetizer that I am packing away to Dee's Herb Mania.

Comments

Srivalli said…
Then lets have a debate on who is more dense..:)..cos' even I didn't know abt those sites until those posts came about...and same thing happened to me too..though I am yet to check out foodgawker, though I heard abt it the same breath...

tomato bites look lovely...this brings back those lovely times, when I used to add sugar to tomatoes and eat them raw...awww...yummy!
notyet100 said…
wow,..such simple recipe ,.nd sounds so delicious..
Suganya said…
This sounds so simple and healthy. Looks good. Nice Italian combo...
Rachel said…
I love tomatoes too...especially when it's chopped and sprinkled with sugar..or when they are plain grilled with loads of cheese..

your version looks so healthy!
Anonymous said…
Tomatoes with sugar...I've never heard of this. And I've been eating raw tomatoes all my life.

I'm eating this combination the first thing after I get home
Anonymous said…
We used to snack on tomato sprinkled with sugar for snacks after school. Tomatoes taste best when left in room temperature.
delhibelle said…
I am an unabashed tomato lover, goes into my poha, bhel, salads, raita, bread..u name it!
This looks lovely and herby, would LOVE to make it:)
Bharti said…
Another tomato lover here. The recipe looks perfect for a summer day!
lubnakarim06 said…
very simple recipe and healthy too
Indian Khana said…
Tomato Bites looking cool..nice idea and good looking tomatoes :)
I've haven't seen tomatoes looking this cute in a long time.
sahi hai yaar... thee was one time when i used to hate tomatoes and ab har cheeez mein daal deti hun.... as an appetizer mast hoga na...

Popular posts from this blog

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru

Aloo Paranthas

In all these years of blogging, I've somehow never managed to talk about aloo paranthas, the potato stuffed flatbread that's a standard breakfast in North India. Possibly because they are such a staple in our home, I found there wouldn't be enough interest in the recipe. But I've also realised over time that my mom's recipe is unique, using a combination of flavours and spices that make these paranthas delicious. But that's not the only reason for this post. I also wanted to tell you about a super cool party and some ways we found to make aloo paranthas even better and believe it or not, healthier. The party in question was hosted by Rushina at her cooking studio a few months back. For a while now, Rushina has been talking about the merits of cling film, parchment and something called cooking foil made by Asahi Kasei. Because we won't believe that you can really cook without oil but using science, she invited a bunch of us over for a potluck lunch.