Since tomatoes are in peak season right now I thought it would be a great idea to present a recipe featuring the use of fresh tomatoes. This is a dish that really showcases fresh ingredients. It does of course possess those important characteristics that make the dishes I offer here special. I probably repeat these qualities a lot but I do hold them in a rather high regard. They must be healthy, simple, tasty, and reasonable in cost. If a dish is not obtainable to the majority of an audience, than what good is it. I prefer that they are practical in terms of what is required in the method of creating the dish as well. With that being said, here is what you will need to make this one.

Pureed Plum Tomato, Basil And Calamari For Four


  • 16 oz. fresh or frozen calamari cleaned and cut
  • 6 plum tomatoes peeled and pureed
  • 1 small bunch of basil chiffonade
  • 4 cloves of garlic minced
  • ¼ cup of 100% extra virgin olive oil
  • ¼ cup white Chablis wine
  • 1 lemon cut in half lengthwise
  • Red pepper flake, coarse black pepper, kosher or sea salt

Preparing Your Pureed Plum Tomato, Basil And Calamari

In an extra-large sauté pan over medium heat add your oil and allow to come to temperature. Once the oil is heated, add your minced garlic and let them sweat. Place all of your cut calamari into the pan and season with the red pepper, black pepper, and salt to taste. Squeeze half of your lemon in the pan and pour in your wine to let simmer for a little while. Turn down your heat to a medium-low heat and add all of your pureed tomato and the basil. Allow this mixture to simmer for a while over the low heat. This is what makes the calamari nice and tender.

Serving Your Pureed Plum Tomato, Basil And Calamari

After simmering for a while, to plate you simply pour equal portions into four large bowls. Garnish with a couple left over basil leafs on top and quarter the other half of your lemon to include a quarter wedge on each dish. Ideal accompaniments for this dish are some crostini’s and chilled white wine. It will work great as a main course or as an appetizer.

Enjoy and happy eating.

Image: iStockPhoto

At the age of 14 Derek got his first of many jobs in the food industry. A relatively small pizza chain with locations mainly in malls along the northeast. After learning the ins and outs from top to bottom and front to back of pizza and fast food Italian Derek expanded his culinary knowledge with 2 years of formal schooling. After Derek’s schooling he worked as an executive chef for a number of cutting edge Italian, Mediterranean, and Pacific Rim fusion eateries before shifting his focus towards a more journalistic approach. There is an unbelievable amount of curious creations out there to be explored and enjoyed and Derek intends to find and try as many of them as he can. Happy Eating… Derek Von Weber