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Canned Tomatoes in the Salad

post #1 of 6
4/29/07 at 10:49pm
Thread Starter 
This afternoon I made a salad for lunch, but there were no tomatoes in the house. All those in the markets recently looked awful. I remembered that there were a few San Marzanos in the fridge, left over from a sauce, so it seemed like a good idea to try a couple of sliced canned tomatoes in the salad. Wow! what nice flavor, and the juice from the tomatoes mixed with the salad dressing gave the entire salad something of an "infused" tomato flavor. When some grated Reggiano was added, the whole salad just moved up the flavor tree a couple of notches.

So, has anyone else tried some salads with canned, whole tomatoes? Any suggestions for a tomato-based salad dressing? I'd like to explore this concept a little more.

Shel
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post #2 of 6
4/30/07 at 5:23am
nope and it's interesting to read your post.
as to dressing....tomatoes, basalmic or red wine vin, basil, poached or fresh garlic, olive oil, salt and pepper.....if acidity is too high either add a smidge of sugar/sweetness or more olive oil.
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post #3 of 6
4/30/07 at 5:43am
Sounds interesting, but I don't like anything too 'squishy' in a salad, so I'll probably give it a miss :lips:
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post #4 of 6
4/30/07 at 5:54am
Thread Starter 
To my taste and sensibilities, the tomatoes weren't particularly squishy. I've had canned tomatoes that were much squishier <LOL>

Shel
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post #5 of 6
4/30/07 at 6:01am
Thread Starter 
Perhaps the red wine vinegar might be a little much by itself for my taste, but the balsamic might be fine. I usually make the vinaigrette with a mixture of red wine and balsamic vinegar. In fact, the ingredients I used were red wine and balsamic vinegars, olive oil, salt, pepper, and garlic. The basil might add that extra foil for the tomato, and add a little sweetness as well. Thanks!

Shel
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post #6 of 6
4/30/07 at 10:22am
That's an interesting idea. Tomatoes, even in season, are never very good in the grocery store around here. I may give that a try.
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