Veggie Side Dishes - Tomatoes


Fresh Tomato and Basil Sauce

1/2 cup sweet basil, chopped
2 garlic cloves, minced
2 large tomatoes, peeled, seeded and chopped
4 tablespoons olive oil
pinch of salt and pepper
Parmesan cheese

Combine all of the above ingredients at least 1 hour before using. Pour over hot pasta and add 2 tablespoons Parmesan cheese. For cold pasta salad, add one red, one yellow, one green julienned pepper and 2 tablespoons red wine vinegar.

Baked Rigatoni with Tomato Sauce

4 cups cooked rigatoni, al dente
1/2 cup bread crumbs
1/2 cup Parmesan cheese, grated
1 cup olive oil
1 cup water
2 cups fresh tomatoes, cubed and seeded
1 cup Greek oregano leaves, loosely packed
salt and pepper to taste

Mix all ingredients gently and pour into a baking/serving dish. Bake for only 10 minutes in a 400F oven. Do not overbake, so that tomato and oregano still keep their freshness and dish does not become dry. Serves 6 as a side dish or 4 as a main course.

Garlicky Grilled Tomatoes

2 large, firm, ripe tomatoes, sliced
1 garlic clove, pressed
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
salt to taste
freshly ground black pepper to taste
2 tablespoons olive oil

Season tomatoes with spices and grill alongside your favorites. These tomatoes are extra juicy and flavorful and are a wonderful addition to a meal cooked on the grill.

Tomatoes Provincial

Slice in half and place sliced side up in shallow baking pan:
2 large tomatoes
Sprinkle over the top of each tomato half:
I teaspoon olive oil
I teaspoon bread crumbs
I teaspoon grated Parmesan cheese
dash of garlic salt
1/2 teaspoon dry oregano
1/2 teaspoon basil, fresh if available

Place in hot oven or under preheated broiler till very hot and top browns a bit.

Tomato Beef

8 ounces flank steak, well trimmed
1/4 teaspoon baking soda
1 1/2 teaspoons thin soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon rice cooking wine
1/4 teaspoon sesame oil
1 1/4 teaspoons sugar
5 tomatoes, about 2 pounds
1 teaspoon plus 1 tablespoon vegetable oil
6 slices ginger
3 tablespoons oyster flavored sauce
4 scallions, cut into 2 inch sections

Halve the flank steak with the grain into two strips. Cut each strip across the grain into 1/4 inch thick slices. Place slices in a shallow bowl and sprinkle with the baking soda; stir to combine. Add the soy sauce, cornstarch, rice wine, sesame oil and 1/4 teaspoon sugar. Stir to combine and set aside. In a large pot, bring about 1 1/2 quarts of water to a boil over high heat. Add the tomatoes and cook 1 to 3 minutes or until the tomato skins just break. Remove tomatoes with a slotted spoon and, when cool enough to handle, peel skins. Core tomatoes and cut into 1/2 inch thick wedges. Meanwhile, stir 1 teaspoon vegetable oil into the beef mixture. Heat a 14 inch flat bottomed wok or skillet over high heat until hot but not smoking. Add the remaining tablespoon vegetable oil and ginger and stir fry about 1 minute. Carefully add the beef, spreading it in the wok. Cook, undisturbed, 1 to 2 minutes, letting beef begin to brown. Then, using a metal spatula, stir fry 1 to 2 minutes or until beef is browned but still slightly rare. Transfer the beef to a plate and set aside. Add the tomatoes and remaining teaspoon of sugar to wok and stir fry 1 minute on high heat until tomatoes begin to soften. Add oyster sauce and 1/4 cup cold water, cover and cook 2 to 3 minutes or until the tomatoes are just limp. Add the beef and any juices that have accumulated on the plate and the scallions and stir fry 1 minute or until just heated through. Serve immediately. Serves 4 to 6.

Baked Tomatoes Stuffed with Salmon, Garlic and Capers

1 tablespoon capers, preferably packed in salt
1 pound salmon
3 1/2 tablespoons extra virgin olive oil
1 tablespoon chopped Italian flat leaf parsley
1 teaspoon very finely chopped garlic
2 tablespoons fine, dry, unflavored bread crumbs
black pepper ground fresh
2 large ripe, firm tomatoes, weighing approximately 3/4 pound each

Drain the capers if packed in vinegar; soak, rinse and drain if packed in salt, then chop them fine. Turn the oven on to 400F. Remove the salmon's skin, any loose membranes and carefully pick out all bones. Cut the fish into very small dice and put in a bowl together with 2 1/2 tablespoons of olive oil, the chopped parsley, garlic, capers, 1 tablespoon of bread crumbs, salt and several grindings of black pepper. Toss thoroughly. Wash the tomatoes, cut them horizontally in half, scoop out all the seeds and the centers to make a cup like hollow. Pat the inside of the tomatoes with paper towels to soak up excess juice, then stuff them with the salmon mixture, pressing it down lightly as you do so. There should be enough to form a mound. Sprinkle the tops with the remaining bread crumbs and drizzle with remaining olive oil, holding back a few drops of the latter to smear the bottom of a baking pan. Place the tomatoes on the baking pan and bake in the upper level of the preheated oven for 35 minutes or until the salmon stuffing has formed a light golden crust. Serve not piping hot, but lukewarm. They are also good later, at room temperature, but not reheated. Serves 4.

Herbed Stuffed Tomatoes

4 large tomatoes, cut in half crosswise and seeds removed
1/4 teaspoon salt
2 small shallots, minced
2 cloves garlic, minced
2 tablespoons unsalted butter, melted
2 tablespoons parsley, chopped
3 1/2 seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1/4 teaspoon pepper

Preheat oven to 400F. Sprinkle inside of tomatoes with salt. Set aside to drain on paper towels 15 to 20 minutes. Combine remaining ingredients, except pepper, in a bowl. Stuff each tomato half with bread crumb cheese mixture. Sprinkle with pepper and bake 10 minutes. Turn on broiler. Broil tomatoes 30 seconds to 1 minute until lightly browned. Serves 8.

Tomato and Fresh Ginger Salsa

1 1/2 large tomatoes, seeded and chopped
5 scallions, thinly sliced
1 small sweet onions, finely chopped
1 1/2 tablespoons fresh ginger, peeled and finely chopped
1 1/2 tablespoons rice vinegar
3/4 teaspoon sugar
3/4 teaspoon fish sauce

Combine all ingredients in a bowl. Season with salt and pepper to taste. Toss. Cover and refrigerate.

Tomato Sandwich

1 fully ripe large tomato
fresh bread or rolls
salt, pepper and other spices
lettuce, mayonnaise, cheese, red onion slices are optional

Cut tomato into slices of desired thickness. Place one or more slices on fresh bread or roll. Season to taste with spices.

Italian Tomato Surprise

4 medium size potatoes, cubed
1/2 pound green beans, snipped and halved
4 medium size fresh tomatoes, cut into wedges
1/2 Bermuda onion, thinly sliced
1/4 cup red wine vinegar
1/4 cup vegetable oil
1 teaspoon oregano
1/2 teaspoon sweet basil
salt and pepper to taste

Boil cubed potatoes until firm but not soft. Boil green beans until tender. Cool. Cut tomatoes into wedges. Place tomatoes, potatoes, green beans and sliced onion in a 2 quart bowl. Add red wine vinegar, oil oregano, sweet basil, sale and pepper; mix well. Refrigerate for one hour or longer. Mix often while refrigerated. Serves 6 to 8.

Stuffed Tomato, Spinach and Cheese Delight

12 large tomatoes
1/2 cup green onion, chopped
3 packages frozen chopped spinach
1 cup Feta cheese, crumbled
1 cup grated Parmesan cheese
1 cup seasoned croutons
1 1/2 tablespoons crushed mixed seasoned herbs; basil, thyme, etc.
salt to taste
Parmesan or Jack cheese

3 tablespoons pine nuts
1 cup artichoke hearts

Remove tops and centers from tomatoes, placing upside down to drain. Combine chopped spinach with sauted onion, Feta, Parmesan, herbs pine nuts, artichokes, croutons and salt to taste. On nonstick cookie sheet place tomatoes stuffed with cheese and spinach mixture. Bake in preheated oven at 375F for about 20 minutes or until tomatoes are heated through, but not splitting or breaking. Serve with a bit of al dente pasta.

Cheese Tomato Herb Pie

1 9 inch pie shell; prebake for 5 minutes at 425F
3 medium tomatoes, thickly sliced
1 teaspoon oregano
1 teaspoon thyme
salt and pepper to taste
1/2 cup grated sharp cheddar cheese moistened with 1/3 cup mayonnaise

Cover bottom of prepared pie shell with tomato slices. Sprinkle herbs, salt and pepper over tomatoes. Spread cheese/mayonnaise mixture over the top. Chives may be sprinkled on top of cheese. Bake 30 to 35 minutes at 400F.

Tomatoes and Okra

3 slices bacon
4 cups of 1/2 inch thick sliced okra
1 medium green pepper, finely chopped
2 cloves garlic, minced
4 large tomatoes, peeled and chopped
salt and pepper to taste

Fry bacon until crisp. Remove from fat. Cook okra in bacon drippings. Add green pepper, onion and garlic to drippings; stir in tomatoes and cooked bacon. Add salt and pepper as needed. Cover skillet and cook an additional 15 minutes. 8 servings.

Scalloped Tomatoes

6 large tomatoes
1 tablespoon grated onion
1 1/2 cups soft bread cubes
1/4 cup melted butter

Peel tomatoes and cut in quarters. Place in saucepan and mash slightly to press out some of the juice. Cook over very low heat about 10 minutes, stirring constantly. Add grated onion. Alternate layers of tomatoes and bread cubes in a buttered 1 quart casserole. Add butter and bake at 375F about 20 to 30 minutes. 4 to 6 servings.

Tomato With Cream Curry

1 pound tomatoes
2 medium onions
1 long green chile
1/4 cup Oil
1 1/2 cups soy milk
1 teaspoon garlic paste
1/4 teaspoon turmeric
salt to taste
coriander to garnish

In a skillet heat oil and add chopped onions. Fry until light brown. Then add garlic, salt, turmeric, chopped green chilies and fry for a minute or two. Add sliced tomatoes over medium heat, cook for ten minutes or until all the liquid is absorbed. Add soy milk and simmer until sauce thickens, about four minutes. Goes well with sour dough bread and rice. Serves 4.

Indian Summer Tomato Salad

4 large tomatoes, sliced
1 tablespoon lime juice
2 tablespoons extra virgin olive oil
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1 dried hot chili pod
2 tablespoons cilantro, chopped
salt and pepper

Arrange tomato slices on a platter. Sprinkle with lime juice. Warm oil in a small pot over moderate heat. Add cumin, fennel and chili pod, cook for 30 seconds. Remove from heat, discard pod and cool. Whisk in the cilantro; spoon seasoned oil over tomatoes. Season with salt and pepper and serve. If it sits, the flavor will intensify. Serves 4.

Tomato Rice

4 cups cooked rice
5 medium sized ripe tomatoes, cut into small cubes
1 large onion, finely diced
1/2 teaspoon mustard seeds
2 teaspoons channa dhal
1/2 teaspoon chili powder
1 teaspoon salt
4 teaspoons oil

Heat the oil in a saucepan over a medium flame. Put in the mustard seeds. As soon as the seeds start to pop, put in the diced onion and channa dhal. Fry until the dhal turns light brown. Put in the tomatoes and salt and fry until the tomatoes turn into a thick, saucy mixture. Add the chili powder and mix well. Remove from heat. Spread the rice in a shallow vessel. Add the tomato paste to the rice and mix well. Adjust salt to taste.

Spiced Broccoli and Tomatoes

1 pound fresh broccoli
3 plum tomatoes, peeled and seeded
1 to 2 tablespoons olive oil
1 tablespoon peeled, shredded fresh ginger root
1/8 teaspoon red pepper powder or to taste
salt and fresh ground pepper to taste.

Separate the broccoli heads into small florets. Peel and slice the stems. Blanch the florets and stems in boiling salted water 3 to 4 minutes until crisp tender. Drain. Refresh in cold water. Drain thoroughly and set aside. Cut tomatoes lengthwise into eighths, set aside. Heat oil in nonstick wok or skillet. Add ginger and stir fry a few seconds. Add broccoli, tomatoes and red pepper powder. Stir fry 2 to 3 minutes or until vegetables are heated through. Add 1 to 2 tablespoons water and continue to stir fry for about 30 seconds. Serve hot, at room temperature or chilled.

Tomato Chutney

20 tomatoes
8 apples
3 large onions
2 large bell peppers, red or green
1 hot chili pepper
1 cup seedless raisins
2 1/2 cups packed brown sugar
1 garlic clove, crushed
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
3 1/2 cups vinegar

Scald tomatoes in boiling water, cool and peel. Pare apples, peel onions, core peppers; chop all in fairly large pieces. Combine all ingredients in heavy covered kettle or pan and simmer for about 2 hours or until mixture is thick. Stir often to prevent sticking. Pour while boiling hot into hot, sterile jars. See manufacturer's directions for how to sterilize canning jars. Leave 1/4 inch of head space. Process for 10 minutes in boiling water bath.

Tomato Basil and Brie Spread

4 ripe large tomatoes, seeded and cut into 1/2 inch cubes
1 pound brie, rind removed, cut into pieces
1 cup fresh basil leaves, cut into strips
3 cloves garlic, finely minced
2/3 cup olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Combine all ingredients and let sit for 2 hours at room temperature. Serve with slices of French bread at room temperature so the Brie will spread.

Spicy Vegetable Tomato Kabobs

2 tablespoons olive oil
1/2 onion, finely chopped
1/2 bell pepper, seeded, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, minced
1 teaspoon paprika
1/2 teaspoon crushed dried basil
1/2 teaspoon crushed dried thyme
1/8 teaspoon cayenne pepper
1/8 teaspoon chili powder
1/8 teaspoon ground black pepper
1/2 cup vegetable broth
1/2 cup tomato sauce
1/8 teaspoon hot sauce
3 zucchinis, cut in 1/2 inch slices
1 pound cherry tomatoes
4 bell peppers, stemmed, seeded, cut into 1 inch squares

Preheat a broiler or charcoal fire. If using wood skewers, soak them in warm water at least 30 minutes before use. Heat the oil in a skillet over medium high heat; add onion, bell pepper, celery and garlic and cook 2 minutes. Add basil, thyme, paprika, cayenne, chili powder and pepper; mix well. Cook over medium low heat, stirring occasionally, until onion and peppers are soft, about 8 minutes. Add broth, tomato sauce and hot sauce. Bring to boil, reduce to simmer and cook uncovered until sauce thickens, about 15 minutes. Thread vegetables onto skewers. Brush with sauce to coat all sides. If broiling, place in broiling pan and broil 3 to 4 inches from heat, for about 5 minutes, turning frequently. If grilling, place over medium hot coals and grill about 5 minutes on each side. Serve hot. Serves 4.

Baked Stuffed Tomatoes

6 tomatoes, stems removed
1/4 cup butter
3 carrots, peeled and 1/4 inch diced
1/2 cup onion, peeled and 1/4 inch diced
1 10 ounce bag fresh spinach, rinsed, patted dry and chopped
1/2 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan

Preheat oven to 350F. Carefully scoop out the pulp from center of tomatoes; reserve for other use. Invert tomato shells on paper towel to drain. While tomatoes drain, melt butter in a large skillet over medium high heat. Saute carrots and onion until tender, about 5 minutes. Add spinach, parsley, salt and pepper and cook an additional 2 minutes, until spinach is wilted. Remove from heat and cool slightly. Spoon evenly into tomato shells. Sprinkle Parmesan over tomatoes. Place in a shallow baking pan and add hot water to just cover bottom of pan. Bake for 15 minutes or until cheese is melted and tomatoes are thoroughly heated. Serve warm. Serves 6.

Baked Zucchini with Tomatoes

3 zucchini, cut into 1/4 inch slices
2 tomatoes, cut into 1/4 inch slices
1 onion, peeled and diced
1 green bell pepper, seeded and diced
1/4 cup olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Preheat oven to 350F. Generously butter an 11 x 7 x 2 inch baking dish. Arrange zucchini and tomato slices in prepared baking dish in alternating rows, slightly overlapping. Sprinkle with onion and green bell pepper. Drizzle with olive oil. Season with salt and pepper. Bake uncovered for 25 minutes or until vegetables are tender crisp. Serve hot or at room temperature. Serves 6.

Cheese Stuffed Tomatoes

6 tomatoes
1 cup cottage cheese
1 tablespoon lemon juice
2 teaspoons butter
1/2 pound mushrooms, trimmed and sliced
3 green onions, trimmed and thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 375F. Slice off top quarter of each tomato and scoop out and discard pulp; invert onto paper towels to drain. Meanwhile, in a blender or food processor, puree cottage cheese with lemon juice; set aside. Melt butter in a large skillet over medium heat; add mushrooms, green onion, salt and pepper and saute until tender, about 5 minutes. Lower heat, then stir in cottage cheese and cook gently for 3 minutes; remove from heat. Fill tomato shells with mushroom mixture and bake in shallow pan for 15 minutes or until heated thoroughly. Serve hot. Serves 6.

Marinated Tomatoes

4 tomatoes, sliced
1 cup oil
1/4 cup red wine vinegar
1/4 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, crushed
1 tablespoon basil
1/2 teaspoon thyme
1/4 teaspoon marjoram
1 tablespoon green onion, chopped

Place sliced tomatoes in a serving bowl. Combine oil, red wine vinegar, dry mustard, salt, pepper, crushed garlic clove, basil, thyme, marjoram and chopped green onions; pour over the tomatoes. Toss lightly and chill for 1 hour before serving. Serves 6.

Cream of Roasted Tomato Soup

3 pounds tomatoes, about 4 large, washed, seeded, cut in half lengthwise
2 tablespoons olive oil
3 tablespoons unsalted butter
8 small shallots, peeled, ends removed, coarsely chopped
1 small carrot, peeled, ends removed, coarsely chopped
1 small fennel bulb, core removed, bulb only, coarsely chopped
2 to 3 cups chicken or vegetable stock
5 sprigs fresh tarragon, washed
5 sprigs fresh parsley, washed
salt and freshly ground black pepper to taste
1 cup heavy cream, optional

Parsley Croutons:
12 thin slices of French bread
2 tablespoons olive oil
2 garlic cloves, peeled, ends removed, cut in half
1/2 cup Teleme or Muenster cheese, shredded
1/4 cup fresh parsley, washed, dried, chopped

Preheat oven to 400F. Coat the tomatoes with olive oil and place them, cut side down, on a nonstick or foil lined shallow baking dish. Roast for 35 to 45 minutes, until the tomatoes are very soft and the skins are dark. Remove from the oven and let cool. The skins should lift off easily. Discard skins and core tomatoes. Set tomatoes aside. Meanwhile, in a medium size saucepan, melt butter and saute the shallots, carrot and fennel until they are soft, about 12 minutes. Add 2 cups of chicken or vegetable stock, and the tarragon and parsley. Cover and simmer over low heat for 30 minutes. Remove the herb sprigs and add the roasted tomatoes. Puree the tomatoes. If you use an immersion blender to puree, soup does not need to be cooled to puree. If using a blender or food processor, cool soup and puree or run through a food mill. This can be made ahead up to this point. At serving, heat soup, add salt and pepper and add cream if desired.

To prepare croutons: Preheat oven to 400F. Brush both sides of the bread slices with olive oil and put on a baking sheet. Rub the top of each slice with garlic and sprinkle on the cheese and parsley. Bake until golden brown, about 5 minutes.

To serve, ladle the soup into warm bowls and float two or three parsley croutons on top of each bowl. Serves 4.

Green Tomato Relish

3 pounds green tomatoes, chopped, about 7 cups
2 medium onions, chopped, about 1 1/2 cups
1 large 6 ounce green bell pepper
1 cup cider vinegar
6 tablespoons honey
1 teaspoon celery seed
1/2 teaspoon cinnamon
1 teaspoon salt

Chop vegetables by hand or in a food processor. Combine with rest of ingredients in a 3 quart pot and bring to a boil. Simmer uncovered for 20 minutes, stirring occasionally. Pour into sterilized half pint or pint jars, leaving 1/4 to 1/2 inch space at top. Process in a steam canner or boiling water bath for 10 minutes. Makes 4 1/2 pints.

Baked Tomatoes

4 large tomatoes
2 tablespoons butter
2 cloves garlic
1 tablespoon onion; grated
salt and pepper

Cut tomatoes in half crosswise and put into a greased baking pan. Melt butter in small skillet, add garlic and fry a few minutes. Remove garlic, add onion and cook till tender. Add bread crumbs and mix. Spoon on top of tomatoes, season to taste. Bake at about 375F for 20 minutes or so until piping hot.

Creole Tomatoes

4 large tomatoes
1 small onion; finely chopped
2 green peppers, finely chopped
salt and cayenne
4 tablespoons butter or bacon drippings
2 tablespoons flour
1 cup milk; part cream

Cut tomatoes in half crosswise, put cut side up on a baking sheet. Sprinkle with onion, peppers, salt and cayenne. Put a piece of butter on each piece, using 2 tablespoons in all. Put 1/2 cup water in the pan and bake at 425F till tender. Melt remaining butter and brown flour in it; add milk and the liquid from the pan; stir till boiling and cook 3 minutes more. Dish tomatoes on toast squares, pouring the sauce around them. Serves 4.

Tomato Garden Casserole

3 cups tomato wedges
1 cup shredded cheddar
1 cup bread crumbs
1 cup chopped green pepper
1 small onion; diced
1/4 cup butter; melted
1/2 teaspoon salt
dash paprika

Preheat oven to 300F. Grease a 1 1/2 quart casserole. Combine; transfer to casserole. Bake until vegetables are tender, about 45 minutes. Serves 4.

Dumplings with Tomatoes and Zucchini

1/4 cup chopped onion
2 tablespoons oil
4 large tomatoes; chopped
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
2 medium zucchini; peeled and cubed

Parmesan Dumplings:
1 egg; lightly beaten
1 cup grated Parmesan cheese

Saute onion until tender. Add tomatoes, basil, sugar, salt and pepper. Cover; simmer 20 minutes. Add zucchini and continue to cook until tender, about 15 minutes. Combine eggs and cheese. Drop by tablespoonfuls onto tomatoes. Cover; simmer until dumplings are firm, about 5 minutes.

Tomato Bisque

6 fresh tomatoes
1 small onion
1 1/2 pints water
1 bay leaf
2 cloves
1 sprig parsley
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon baking soda
1 tablespoon hot water
salt and pepper to taste
1 pint milk; scalded

Slice tomatoes and put them in a kettle with the onion, water, bay leaf, parsley and cloves. When tender, pass all through a sieve, rubbing the pulp through too. Blend butter and flour in a pan till smooth; do not brown. Add hot tomato liquid and stir till boiling. Season to taste. After cooking 5 minutes, add the soda in water. This neutralizes the acid of the tomatoes. Just before serving, add the hot milk.

Tomato Gravy

1/4 cup chopped onion
3 tablespoons bacon drippings
1 tablespoon flour
3 tomatoes; peeled and chopped
1 cup water
salt and pepper to taste

Saute onion in bacon fat. Stir in flour and brown. Add tomatoes, with juice; stir as gravy thickens. Add water, a little at a time and cook until gravy is of desired thickness. Salt and pepper to taste. This is also good as a casserole sauce. Makes 2 to 2 1/2 cups.

Tomatoes and Lima Beans

4 tomatoes
1 1/2 cups cooked lima beans
1 tablespoon parsley, chopped
2 tablespoons onion; grated
1/2 cup nuts; chopped fine
2 tablespoons celery; minced
salt and pepper to taste
French Dressing

Cut a slice from the top of each tomato and remove pulp with a spoon. Mix beans, parsley, onion, nuts and celery with French dressing to moisten. Fill tomatoes with the mixture and chill. Serve with more dressing. Any kind of dressing may be used. If you prefer, peel and slice tomatoes thickly and pile mixture on top.

Tomato Cheese Frittata

2 tablespoons butter
1/4 cup chopped onion
1 cup peeled, seeded and chopped tomatoes
8 eggs
2 teaspoons seasoned salt
1/2 teaspoon oregano
1/4 cup milk
1 cup shredded cheddar cheese
1 tablespoon chopped parsley

Melt butter in 9 inch skillet with ovenproof handle; saute onion until clear. Add tomatoes; set aside. Beat eggs with seasoned salt oregano and milk; stir in cheese and parsley. Pour into skillet; bake at 350F 15 to 20 minutes or until set. Serve at once. Serves 6.

Rustic Tomato Tart in a Basil Crust

1 1/4 cups all purpose flour
2 teaspoons dried basil
1/4 teaspoon salt
8 tablespoons, cold unsalted butter, cut into small pieces
1/4 cup cold water

3 tablespoons olive oil
3 cups halved and thinly sliced onion
1 clove garlic, minced
salt to taste
1 tablespoon semolina or fine cornmeal
2 large fresh tomatoes
salt and freshly ground pepper to taste
1 cup grated provolone or mozzarella cheese

To make the pastry, combine the flour, basil, salt and butter in a food processor. Turn the machine on for 10 seconds. Add 2 tablespoons of the water and run the machine for 5 seconds. Add the remaining 2 tablespoons of water and turn the machine on for about 7 more seconds, until the mixture forms damp crumbs. Empty the crumbs into a bowl and pack the pastry together, adding a few more drops of cold water if necessary. Kneed the dough 2 or 3 times in the bowl, then flatten it into a thick disk on a sheet of plastic wrap. Wrap and refrigerate for 30 minutes. Heat the olive oil in a large heavy skillet. Add the onion and saute over low heat for 10 to 12 minutes, stirring occasionally, until golden brown. Add the garlic, salt the onion slightly and saute 1 minute more. Scrap the onion onto a plate and cool. Preheat the oven to 400 degrees. To assemble, roll the dough into a 13 inch circle on a sheet of lightly floured wax paper. Invert the pastry onto a baking sheet and peel off the paper. Sprinkle the semolina or cornmeal onto the pastry in roughly a 9 inch circle in the center of the tart. Spread the onions over the semolina. Add cheese on top of onions. Core the tomatoes and cut them into slices nearly 1/4 inch thick. Arrange the slices in an overlapping circle over the onions, with several slices in the center. Lightly salt and pepper the tomatoes. Fold the edges of the dough up over the filling, pleating it as you go. Bake on the center rack of the oven for 45 minutes. Slide the sheet out and cover the tomatoes with the grated cheese. Bake for 10 more minutes. Cool the tart on the sheet on a rack for 10 to 15 minutes. Cut into wedges and serve. Serves 6 to 8.

Tomato Parmesan Corn Bread

1 large tomato, cored and halved crosswise
4 tablespoons unsalted butter
1 cup yellow cornmeal
1 cup unbleached all purpose flour
1/2 cup freshly grated Parmesan cheese
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
2 large eggs, slightly beaten
1 cup milk
1/4 cup plain yogurt

Using your finger, push the seeds and surrounding liquid out of the tomato. Dice the tomato and set it aside in a strainer to drain. Gently melt the butter in a 10 inch cast iron skillet and remove from the heat. Preheat the oven to 400F. In a large bowl, mix the cornmeal, flour, cheese, sugar, baking powder, baking soda, salt and herbs. In a separate bowl, blend the eggs, milk and yogurt. Pour the melted butter into the liquid, but leave a heavy coating of butter in the pan. Make a well in the dry mixture and add the liquid. Stir briskly to blend, then fold in the diced tomato. Turn the batter into the buttered skillet and bake for 25 minutes, until the surface is light golden. The top should resist gentle finger pressure. Let stand for 5 minutes, then slice and serve. Serves 8.

Tomato and Tortellini Toss

2 to 3 cups fresh broccoli florets
1 9 ounce package meat or cheese tortellini
1/2 cup pesto, homemade or store bought
2 large tomatoes, cored, quartered and cut into large bite size chunks
freshly ground pepper to taste
1/2 cup crumbled feta cheese for garnish

In a small saucepan, steam the broccoli for about 5 to 6 minutes, until it is just tender crisp. Drain and transfer to a serving bowl. Bring a medium saucepan of salted water to a boil. Add the tortellini and cook until done according to the package instructions. Drain and toss with the broccoli and pesto until thoroughly coated. Add the tomatoes and toss briefly. Pepper the dish and serve at once, garnish with the feta cheese. 4 servings.

Rustic Tomato Bread Salad

4 cups fresh tomatoes diced into 1/2 inch pieces; about 5 medium tomatoes
3/4 cup slivered red onion
1/2 cup water
1/3 cup each olive oil and white wine vinegar
1 teaspoon each ground black pepper, salt and sugar
1/2 cup shredded fresh basil
6 cups day old dense, crusty bread cut or torn into 1 inch cubes

Combine all ingredients except bread in a large bowl; let stand for flavors to develop, about 10 minutes. Add bread; toss well to coat. If bread seems dry, sprinkle with an additional tablespoon or two of water. Salad will hold several hours at room temperature before serving.

Tomato Cajun Chicken Salad

1 1/2 tablespoons lemon juice
2 cloves garlic, minced
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 cup non fat plain yogurt
3 cups cubed, cooked chicken
1 cup thinly sliced green onion
1/2 cup diced green bell pepper
1/2 cup diced celery
3 cups seeded and diced fresh tomatoes

Combine lemon juice and next five ingredients. Beat in yogurt. Gently fold chicken and next 3 ingredients into dressing. Chill. Just before serving, fold in tomatoes. Serves 6.

Fresh Tomato Pineapple Salsa

9 cups fresh tomatoes, diced
3 cups finely diced pineapple
2 cups sliced green onions
3 whole fresh or canned jalapeno chilies, seeded and chopped finely
1/2 cup chopped fresh cilantro
1/2 cup fresh lemon juice
6 cloves garlic, chopped finely

Combine all ingredients in mixing bowl. Stir gently until evenly mixed. Serve 1/2 cup salsa per serving with grilled or broiled fish or chicken. Serves 24.

Tomato Potato Salad

1 1/2 pounds, about 3 large fresh tomatoes, cubed
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 1/2 teaspoon cumin
1 teaspoon chopped garlic
1/4 teaspoon pepper
1 1/2 pounds new potatoes, cooked and cubed
1/2 cup non fat plain yogurt

Combine tomatoes and the next six ingredients. Fold in potatoes and yogurt. Serves 6 to 8.

Tomato Sauce East

1 cup sliced green onion
2 cloves garlic, chopped finely
2 teaspoon grated fresh ginger or 1/2 teaspoon powdered ginger
2 tablespoons vegetable oil
3 pounds fresh tomatoes, about 6 large, peeled, seeded and coarsely chopped
3 tablespoons soy sauce
1 tablespoons sugar
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
2 tablespoons fresh cilantro chopped
1 teaspoon oriental sesame oil
8 ounces hot cooked pasta

In large skillet, saute green onion, garlic and ginger in vegetable oil for 1 minute. Add tomatoes, soy sauce, sugar, salt and red pepper flakes. Cook over medium high heat, crushing tomatoes with the back of a spoon and stirring frequently, about 10 to 15 minutes or until sauce thickens. Stir in cilantro and sesame oil. Toss with hot, cooked pasta. Serves 4 to 6.

Chilled Cream of Green Tomato Soup

1 tablespoon vegetable oil or olive oil
2 cloves garlic, minced
1 large onion, chopped
2 teaspoons curry powder
4 large tomatoes, peeled and cubed
1 large potato, peeled and cubed
2 cups chicken broth
2 tablespoons chopped fresh mint or 2 teaspoons dried
1 tablespoon granulated sugar
1/2 cup whipping cream
salt and white pepper
Optional Garnish: sour cream, fresh mint

In large saucepan over medium low heat combine oil, garlic, onion and curry powder. Cook, stirring frequently, 5 minutes or until onion is soft but not browned. Add tomatoes, potato, broth, mint and sugar. Bring to a boil; reduce heat and simmer, covered, 45 minutes. Puree in several batches in a blender; stir in cream and let soup mixture cool. Season to taste with salt, white pepper and additional sugar if needed. Cover and chill 2 hours or up to 2 days. Taste and adjust seasoning before serving. Garnish each serving with a dollop of sour cream and fresh mint leaves, if desired. Serves 6 to 8.

Fried Green Tomatoes

3 large, green tomatoes
1/2 cup yellow corn meal
1 tablespoon packed brown sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
vegetable oil for frying

Cut each tomato into 3 thick slices. Combine corn meal, brown sugar, salt and pepper. Dip both sides of each tomato slice into corn meal mixture. Heat a small amount of oil in a large fry pan. Fry tomato slices, a few at a time, over medium high heat until golden brown on both sides, adding more oil to pan as needed. Serve immediately. 4 servings.

Feta Topped Green Tomatoes

4 medium green tomatoes
white wine vinegar
dried oregano leaves
1 cup crumbled feta cheese
4 teaspoons olive oil or vegetable oil
ground black pepper

Cut each tomato into 1/2 inch thick slices. Overlap slices slightly in a shallow baking dish. Sprinkle vinegar and crumble dried oregano leaves over all. Top with feta cheese and drizzle with olive oil. Place dish 5 to 7 inches under preheated broiler and broil until tomatoes are hot and cheese is starting to brown, about 7 minutes. Sprinkle with pepper. Serve immediately. 4 servings.

Fresh Green Tomato Salsa

2 cups green tomatoes, chopped
4 inch cucumber, chopped
1 teaspoon salt
2 chopped green onions, green and white parts
1/2 green pepper, finely chopped
1 jalapeno pepper, finely chopped
1/4 cup cilantro, finely chopped
juice of 1 lime

In a medium bowl, combine the green tomatoes with cucumber and the salt. Let stand for 1 hour, stirring occasionally. Drain well and place vegetables in a clean bowl. Add the onions, green pepper, jalapeno, cilantro and lime juice. Stir well. Spoon about half the mixture into the bowl of a food processor and pulse until finely chopped, about 30 seconds. Spoon puree back in the bowl and chill. Makes about 3 cups. Serve with cold meat, crackers and cheese or tortilla chips.

Grilled Green Tomatoes and Onions

4 green tomatoes, cut in 1/4 inch slices
1 onion, in 1/4 inch slices
vegetable oil
1/4 cup white vinegar
1/4 cup water
1/4 cup sugar
1/4 teaspoon caraway seeds
1/4 teaspoon salt
1/8 teaspoon hot pepper flakes

Brush tomato and onion slices with oil and grill over medium low heat turning once or twice, until lightly charred and soft. Cover bottom of shallow dish with grilled tomato slices in overlapping rows. Separate grilled onion slices into rings and scatter over tomatoes. In saucepan heat vinegar with water, sugar, caraway seeds, salt and hot pepper flakes, stirring, just until sugar is dissolved. Let cool. Stir again and pour over grilled tomatoes and onions. Cover and let stand 2 hours at room temperature or up to 8 hours in refrigerator. Serves 8.

Tomato Conserve

18 cups tomatoes, cut in chunks
3 teaspoons ginger
6 cups sugar
3 lemons, thinly sliced

Cook tomatoes 45 minutes. Add sugar, lemon and ginger. Cook until thick and smooth. Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight ounce jars.

Tomato Marmalade

3 quarts tomatoes; 12 cups, after cutting
2 oranges
2 lemons
10 cups sugar
2 tablespoons whole cloves
6 tablespoons broken cinnamon stick

Remove peel from tomatoes and cut in small pieces. Slice oranges and lemons very thin and quarter the slices. Pour off juice from the tomatoes. Add sugar. Stir until the sugar is dissolved. Add oranges, lemons and spices which have been ties loosely in cheese cloth bag. Place mixture over high heat and boil rapidly, stirring often. Cook until clear and thick; about 50 minutes. Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight ounce jars.

Green Tomato Sweet Pickles

1 gallon green tomatoes, 16 cups sliced
1/4 cup salt
1/2 tablespoon powdered alum
3 cups vinegar; 5% acidity
1 cup water
4 cups sugar
1 tablespoon mixed spices
1/2 teaspoon cinnamon
1 tablespoon celery seed
1/2 teaspoon allspice
1 tablespoon mustard seed

Slice tomatoes. Sprinkle with salt and allow to stand overnight. Next morning drain and pour 2 quarts of boiling water with 1/2 tablespoon of powdered alum over the tomatoes and let stand 20 minutes. Drain and cover with cold water, drain. Combine vinegar, water, sugar and spices; tie spices loosely in bag, and bring to a boil. Pour this over the tomatoes. Let stand in this solution overnight. Then drain and bring solution to boil and pour over tomatoes. Let stand overnight. On the third morning bring the pickles and solution to a boil. Pack into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes. Yield: 8 pints.

Tomato Catsup

1 peck; 12 1/2 pounds ripe tomatoes
2 medium onions
1/4 teaspoon cayenne pepper
2 cups cider vinegar
1 1/2 tablespoons broken stick cinnamon
1 tablespoon whole cloves
3 cloves garlic, finely chopped
1 tablespoon paprika
1 cup sugar
2 1/2 teaspoons salt

Wash and slice tomatoes and boil until soft. Into another kettle slice the onions. Cover with a small quantity of water and cook until tender. Run the cooked onions and tomatoes through a sieve. Mix the onion and tomato pulp. Add the cayenne pepper. Boil this mixture rapidly until it has been reduced to about 1/2 original volume. Place vinegar in an enamel pan; add a spice bag containing the cinnamon, cloves and garlic. Allow this to simmer for about 30 minutes, then bring to boil. Place cover on pan and remove from heat. Allow this to stand in covered pan until ready to use. When tomato mixture has cooked down to 1/2 original volume, add mixture, of which there should be 1 and 1/4 cups. Add the paprika, sugar and salt and boil rapidly until thick. This should require about 10 minutes. Pour while boiling into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 6 pints.

Tomato Puree

1 onion
3 stalks celery
3 sweet peppers
12 cups tomatoes, quartered

Simmer all ingredients until soft. Press through sieve, season with salt and pepper. Fill jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 45 minutes. Yield: 4 pints.

Tomato Sauce

18 tomatoes
2 green peppers
2 medium onions
3 tablespoons artificial sweetener or to taste
2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon allspice
2 cups vinegar

Peel, core and chop tomatoes. Chop peppers and onions fine. Combine all ingredients. Boil slowly 4 hours or until thick. Fill boiling hot to within 1/2 inch of top of jar. Process 10 minutes in Boiling Water Bath.

Marinara Sauce

6 pounds ripe Italian type tomatoes
1 cup very finely minced onion
1/2 cup very finely minced celery
1 cup very finely minced carrot
1/2 cup olive oil
1 teaspoon sugar
ground white pepper to taste

Optional seasoning:
2 teaspoons ground coriander
1/2 to 1 teaspoon dried marjoram
1 teaspoon dried basil
1/4 to 1/2 teaspoon dried oregano
1 to 2 teaspoons salt

Drop the tomatoes into boiling water, a few at a time. Let the water return to a boil, then remove the tomatoes and drain. Peel and chop. In a large saucepan, cook the onion, celery and carrots in the olive oil, covered, over medium low heat for about 15 minutes, stirring a few times. Uncover and stir, over the heat, for 5 to 10 minutes longer or until the vegetables are very soft and lightly gold. Add the tomatoes, sugar and pepper and simmer gently, covered, for 15 minutes. Puree the sauce through the medium disc of food mill. Add the optional seasoning and cook at a bare simmer until a desirable consistency is reached, about 20 minutes, stirring often. Add salt to taste. If you prefer a smooth sauce, work the sauce through the fine disc of a food mill.Cool the sauce and refrigerate it. It will keep, refrigerated, for about a week or for several months if frozen. Makes 3 pints.

Tomato Cocktail

fully ripped Italian type plum or pear tomatoes, without spoiled spots or bruises

For each 2 quarts of whole tomatoes:
1/2 medium red or green sweet pepper, chopped
1/2 small onion, peeled and chopped
1/2 clove garlic, peeled and sliced
1/2 to 1 rib celery, with leaves, chopped
1/4 teaspoon whole black peppercorns
1 small dried hot red pepper or a 1/2 inch slice fresh hot pepper
1/2 teaspoon coriander seeds or 1/4 teaspoon ground coriander
1/4 bay leaf
2 or 3 small sprigs parsley
3 or 4 fresh basil leaves or 1/4 teaspoon crumbled dried basil
1/4 teaspoon mustard seeds
Optional: 1/2 teaspoon sugar
1/2 or 3/4 teaspoon salt or to taste
strained fresh lemon or lime juice to taste (see note below)

Wash the tomatoes well. Cut away any green or yellow parts and remove white or green cores. Quarter the tomatoes and measure them into a stainless steel or enameled kettle; each 2 quarts of whole tomatoes should yield about 5 cups, cut up. Add to the tomatoes the sweet pepper, onion, garlic, celery, peppercorns, hot pepper, if used, coriander, bay leaf, parsley, basil and mustard seeds. Bring to a boil, then simmer, stirring occasionally, until the vegetables are soft. Force the vegetables through the finest disc of a food mill. Sieve the juice if it isn't smooth enough or if any seeds have passed into it. If the juice seems too thin, let it settle, then skim off and discard the thin liquid on top. Taste the juice for seasoning and add sugar, salt and strained lemon or lime juice to taste. Return the juice to the rinsed out kettle and bring it to a boil, then ladle it into clean, hot canning bars, leaving 1/4 inch of head space. Wipe the rims, put on two piece lids and fasten the screw bands. Set the jars on a rack in a deep kettle half filled with boiling water. Add boiling water to cover the jars by at least 2 inches. Bring to a boil, cover and boil hard process for 15 minutes for quarts, 10 minutes for pints. Remove the jars from the boiling water bath and cool.

Note: Because you want highly seasoned cocktail juice, you'll undoubtedly add enough lemon or lime juice to ensure that the juice is acid enough to be canned safely in a boiling water bath.

** A Note On Canning Safety:

Tomatoes, because of their acid content, have in past years been considered safe to can in a boiling water bath. However, in recent years hybridizers have developed "sub-acid" varieties that may be on the borderline of acid content where the safe canning of tomatoes or their juice is concerned. to be on the safe side, taste the juice before canning it. If it lacks tartness, be sure to add enough lemon juice to recreate the characteristic pleasant tomato sharpness.

Home Canning

Fried Tomato Fritters

10 to 12 small Porter tomatoes, green or ripe, cubed or chunked into bite size pieces
1/2 teaspoon sugar
1 teaspoon salt
1 teaspoon cider vinegar
1/4 teaspoon black pepper
1/8 teaspoon garlic powder or onion flakes, optional
1/4 cup flour
1/4 cup crushed cornflakes
1 tablespoon crumbled crisp bacon
1/3 cup butter or corn oil

Mix well your cut tomatoes, flour, cornflakes, salt, pepper, sugar, vinegar, onion, garlic, crumbled bacon and butter or corn oil. Take heaped tablespoons full of mixture. Place into palm of hand to shape into rounds about 1/2 inch thick. Place into medium preheated nonstick coated skillet. Cook until desired golden brown. Turn only once. Serve hot as side dish or with honey or molasses. Serves 4.

Tomato Onion Relish

6 to 8 medium size ripe tomatoes, peeled and quartered
3 to 4 large yellow or white onions, peeled and quartered

Mix together in a small bowl:
1/3 or 3/4 cup apple cider vinegar
1/3 or 3/4 cup hot water
3 tablespoons sugar
1/2 to 1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper

Add tomatoes and onion to nonreactive pot. Add the liquid with spices. Start cooking and continue over medium heat. Stir as it heats to break up onion slices and to keep from sticking to pan. As it heats, add salt and pepper and stir easily. You can taste the juice and if you want it hotter with pepper, add some. Cook until onions are tender. Don't overcook; it should take about 30 to 35 minutes. As soon as it cools, put in glass jars. Seal and keep in refrigerator.

Ripe Tomato Relish

24 ripe tomatoes, peeled and chopped
6 sweet peppers, chopped
6 hot peppers, chopped
8 onions, chopped
2 1/2 cups sugar
1/4 teaspoon allspice
1 pint vinegar
3 teaspoons salt
2 teaspoons celery salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves

Combine, cook on low, stir often until thick about 4 to 5 hours, put in sterile jars and seal.

Chow Chow

1 quart green tomatoes, chopped, about 6 to 8 tomatoes
2 sweet green peppers, chopped
2 large mild onions, chopped
1 small head cabbage, chopped
1/2 cup salt
3 cups vinegar
2 1/2 cups brown sugar
1 teaspoon dry mustard
1 teaspoon turmeric
2 teaspoons celery seed

Grind the chopped vegetables. Add the salt to them and let the mixture stand overnight. Drain the vegetable mixture in a jelly bag, pressing out all the liquid you can. Transfer the vegetables to a large pot. Add the vinegar, brown sugar, mustard, turmeric and celery seed and bring to a boil. Reduce the heat and simmer for one hour. Stir frequently. Pour the relish into hot, sterilized pint jars, cover, process 15 minutes in a boiling bath.


4 quarts green tomatoes, finely chopped, about 20 to 25 tomatoes
1/2 head cabbage, finely chopped
1/2 cup pickling salt
enough water to cover the vegetables
1 quart cider vinegar
1 1/2 cups brown sugar
1/2 tablespoon mustard seed
1/2 tablespoon cinnamon
1 tablespoon black pepper
1/8 teaspoon red pepper
1/2 tablespoon allspice
1 tablespoon ginger

Combine the vegetables and salt; cover with water and soak overnight. Drain and rinse the vegetables. Combine the remaining ingredients in a large pot and bring them to a boil; add the drained vegetables and return the mixture to a boil. Reduce the heat and simmer until the vegetables are tender, about 30 minutes. Pack the hot mixture into hot, sterilized pint jars. Cover and process in a boiling bath for 15 minutes.


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