Note Worthy Cooking

Good Food and Good Music. What more can you ask for?

Dale! Tomatican!

I must confess I am a little bit nervous. I have agonized for days on what recipe/song I should use for my first post. Finally I decided…drum roll please… to make Tomatican in honor of my friends and host family in Arg

entina! I first tried this delicious dish at an organic winery in Mendoza and I fell in love immediately!

The recipe calls for:

2 1/2 small cooked corn on the cob

2 1/2 small tomatoes

1 1/2 small onions

3/4 cup  of olive oil

1/4 tsp of pepper

1/2 tsp of oregano

1/2 tsp of salt


Cut the corn from the cob, dice the tomatoes into cubes, cut the onions into vertical strips. Put the onions in the pan and fry them with the olive oil. Make sure to turn the heat down BEFORE the onions turn brown. (They should get a clear color before they turn brown.) Then add in the tomatoes, pepper, oregano and salt. When the tomatoes start to kind of fall apart or dissolve, add in the corn and cook that for another ten minutes. And VOILA! you have Tomatican. Its super delicious if you eat it with french bread or a potato.

*A lot of Argentines also cook it with a cup of chicken, beef, bacon bits
**For some heat add in a 1/4 tsp of cayenne pepper

Song of the Week 

Lights Out – Santigold


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This entry was posted on August 9, 2011 by .


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