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evan

Well-known member
I just realized I'll have a ton of tomatoes this fall (I have 120 plants by now smileys/bigsmile.gif).

I'm usually not organized but I think I need to start looking for good tomato recipes early so I'm starting now. smileys/smile.gif

If you have recipes I'll LOVE to see them :putinabighughere:

 
Two REC: Tomato Cheese Pie With Crumb Crust and Blue Cheese Broiled Tomatoes...

These are both delicious.

TOMATO CHEESE PIE WITH CRUMB CRUST

In addition to the spices listed, I added some onion powder and a few pinches of oregano. I didn't have any green onions, so I used lots of chopped chives. Great as a side dish or as a main meal for two along with a tossed salad.

INGREDIENTS:

1 1/2 cups fresh breadcrumbs
3 tablespoons butter or margarine, melted
1/2 cup grated parmesan cheese, divided (I used Parmigiano Reggiano)
2 large firm tomatoes, sliced (I used 5 medium to medium/large plum tomatoes)
1/2 teaspoon granulated sugar
salt and pepper
1 teaspoon dried basil
1/2 teaspoon garlic powder
2 green onions, chopped (I used a very generous amount of chopped chives)
2 eggs, beaten
1/2 cup half-and-half (I used lowfat milk)
1/2 cup grated swiss cheese

DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. Combine crumbs, butter and 1/4 cup (4 Tbsp) Parmesan cheese.
3. Press into greased 9" pie plate and bake for 10 minutes.
4. Remove from oven.
5. Re-set oven temperature to 350 degrees F.
6. Spread tomatoes in a layer on the crumb crust (I had extra tomato slices, so I made a second layer).
7. Sprinkle with sugar, salt, pepper, basil, garlic powder, and green onions.
8. Mix eggs with half and half and the grated Swiss cheese, then pour over tomatoes. (I added some salt and pepper to the egg mixture).
9. Sprinkle the remaining Parmesan over the top.
10. Bake for 30 minutes.

Makes 6 side-dish servings.

Recipezaar - Posted by Steingrim
(edited)


BLUE CHEESE BROILED TOMATOES

INGREDIENTS:

4 large Tomatoes (I used plum tomatoes, about 7 large)
1 tsp sugar
1/2 tsp dried basil
1/4 tsp salt (I used 1/8 tsp)
dash pepper (I used more)
1 cup soft bread crumbs (I used fine dry breadcrumbs)
2 tbs melted butter
1/4 cup crumbled blue cheese (I used a little more)

*(Note: I preheated oven to 350 F. Placed tomatoes with blue cheese topping on baking sheet lined with foil, then baked about 5 minutes on lower middle oven rack, until the tomatoes were just heated through. I then turned on the broiler and broiled a few minutes, until the topping was golden brown).

DIRECTIONS:

1. Cut stems off tomatoes and cut each tomato into two thick slices (in half). Put on broiler rack.
2. Combine sugar, basil, salt and pepper and sprinkle little of mixture on each tomato slice.
3. Add bread crumbs to melted butter and toss lightly with a fork. Add blue cheese and toss again lightly. Spoon on tomato slices and slip under broiler until crumbs are nicely browned, about 1 minute. Serve immediately.

Recipezaar - Posted by Leslie O

 
ROFL Again!!! My sides are hurting!...

What a dilemma you have! You may have to harden your heart and plant only the strongest plants ;o) But if you do go ahead, as planned, you can also consider canning or freezing the excess.

Freezing is easy, just wash the tomatoes and throw them into plastic bags and freeze. When you want to use them (ie. make a sauce), take them out of the freezer and run warm water over top, which allows you to slip off the skins first.

The year I had so many tomatoes, I ran out and bought a canner. I used a lot of the excess in canned salsa.

Oh - and you can also oven-dry some of them - those are yummy!

I'll post a couple of recipes using fresh tomatoes...

 
REC: Roasted Tomato Sauce

I saved this one to my files but haven't tried it yet. I sure sounds good to me and it's certainly very simple!

Roasted Tomato Sauce
from Food Maven

Use this recipe when the tomatoes are really abundant and inexpensive, and when you've tired of eating them in salads, sandwiches and for their own sake.

5-6 med very ripe tomatoes (~ 2 lb)
salt, to taste
black pepper, freshly ground, to taste
2-3 lg cloves garlic, finely chopped
1/3 c fruity olive oil
8-10 lg fresh basil leaves, shredded or snipped

Core tomatoes and halve crosswise. Coat bottom of a non-reactive roasting pan or baking dish with about 2 tablespoons oil. Arrange tomato halves, cut side up, in pan. Sprinkle with salt and pepper. Press minced garlic into each half; drizzle each with about 1 teaspoon oil. Pour on any remaining oil.

Place tomatoes in a preheated 375°F oven and cook 2 hours, basting two or three times with the oil and juices that collect in pan. When done, tomatoes will have collapsed and some of the juices will have burned a little.

With a table knife and fork, cut tomatoes into small pieces. Scrape burned bits into juices to amalgamate them into sauce.

Toss in cooked spaghetti and shredded basil. Taste for salt and pepper.

Serve immediately with grated cheese, if desired.

Makes enough sauce for 1 pound of spaghetti.

Note: This freezes nicely.

 
REC: Insalata di Pomodoro

This is a very yummy salad using lots of tomatoes. It is perfect for that time of summer when the tomatoes are abundant. It looks very pretty too, with its colour combinations, and makes a good dish to bring along to a gathering. One thing, it does not hold very well once you mix the vegetables with the dressing, so do that shortly before serving.

Insalata di Pomodoro
(Tomato Salad)
from Canadian Living

6 tomatoes, cut into small wedges
1 small green pepper, sliced into thin strips
½ c black olives (I usually halve or slice)

Dressing:

½ c olive oil
2 T red wine vinegar
1 green onion, finely sliced
1 clove garlic, minced
1 tsp salt
½ tsp pepper, freshly ground
¼ c fresh basil, chopped

Place tomatoes, green pepper and olives in a bowl.

Dressing: Mix together ingredients; taste and adjust seasoning, adding more vinegar if desired (depending on the strength and quality of the vinegar). Pour over salad and toss gently.

Makes 4 servings.

 
REC: Tomatoes with Sour Cream

Tomatoes with Sour Cream

We had this quite often growing up and I still enjoy it when the garden tomatoes are ripe and luscious. I don’t have a recipe for this, but here goes…

vine ripened tomatoes
several tablespoons sour cream, to taste
lemon juice, to taste
plenty of salt and pepper, to taste

Cut the tomatoes into small wedges and put into a bowl.

Combine sour cream, salt, pepper and a bit of lemon juice, to taste, and mix. (The consistency should be like a thick salad dressing.)

Add the dressing to tomatoes and gently combine. Allow the tomatoes to macerate in the dressing for 15 – 20 minutes and enjoy!

 
REC: Artichoke-Tomato Salad

Artichoke-Tomato Salad
from Canadian Living

"An interesting combination of textures and flavours makes this a sensational salad. Serve with cold meat and fresh crusty bread."

2 T red wine vinegar
½ tsp Dijon Mustard
1 clove garlic, minced
½ c vegetable or olive oil
4 green onions, chopped
1 long seedless cucumber, cut in chunks
5 large tomatoes, seeded & coarsely chopped
14 oz canned artichoke hearts, drained & cut in quarters
2 eggs, hard boiled & grated or chopped
salt
pepper, freshly ground

In a large salad bowl, mix together vinegar, mustard and garlic. Gradually whisk in oil.

Add the following ingredients in layers: chopped onions, cucumber chunks, chopped tomatoes and quartered artichokes. Sprinkle eggs over top. Cover and refrigerate. Just before serving, toss gently; add salt and pepper to taste.

Makes 6 servings.

 
Charlie introduced me to this fabulous dish: Pasta w/ Kalamata Olives & Roasted Cherry Tomato Sauce

Pasta with Kalamata Olives and Roasted Cherry Tomato Sauce


PASTA WITH KALAMATA OLIVES AND ROASTED CHERRY TOMATO SAUCE

Serving Size : 6

2 1/2 pounds cherry (or grape) tomatoes --halved
1/3 cup olive oil
5 garlic cloves --minced
1 tablespoon balsamic vinegar
1/4 teaspoon Hot Pepper Flakes
3 tablespoons chopped fresh (or 1 T. dried) oregano
1 pound Farfalle Pasta
1/2 cup Pitted Kalamata Olives -- halved, or other brine-cured black olives
1/4 cup drained capers
6 ounces Feta cheese -- crumbled (about 1 1/4-cups)
1/4 cup pine nuts – toasted (optional)

Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic,
vinegar, and crushed red pepper in 13x9x2- inch glass baking dish. Season to taste with pepper and a tiny bit of salt. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano.

Measure and get ready capers, olives, and feta cheese. Rinse both capers and feta cheese to remove excess salt. Gently pat dry. Toast pine nuts for just a few minutes in a 300 oven – if using Watch the nuts as they toast so they don’t burn – this happens very quickly.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with pine nuts and serve.



Source: adapted from Bon Appetit, March 2002

 
REC: Summer Pasta - yum!!

3. Summer Pasta


1 lb. (at least) fresh mozzarella cheese, cut into small dice
8 med. tomatoes, cut into small dice
4 garlic cloves, finely chopped
1 cup olive oil (I start out with 1/2 this amount, then determine how much I need)
1 cup coarsely chopped fresh basil
1 T. plus 1 tsp. kosher salt
freshly ground black pepper
crushed red pepper
1.5 lb. spaghetti


In a bowl, toss the mozzarella with the tomatoes, garlic, oil, basil and salt. Season generously with black pepper and crushed red pepper. Let stand 30 minutes.

Meanwhile, bring stockpot of water to boil. Salt the water and stir in the pasta. Boil, stirring occasionally, until al dente, about 12 minutes; drain well. Return the pasta to the pot, add the sauce and toss very well. Serve hot or at room temperature.

Serves 4 generously

Source: Food & Wine, May 1997

 
Sure will, Cyn. I need to hunt it down - it's not where it's supposed to be! I'll get back to you.

 
Rec: Conchiglie with Tomato, Mozzarella and resh herbs

CONCHIGLIE WITH TOMATO, MOZZARELLA AND FRESH HERBS

From Anne Casale's Italian Family Cooking.

This uncooked sauce is best with summer-ripened tomatoes. The recipe doesn't need to be followed exactly--I like to use at least twice as much Mozzarella as called for.

Combine in a non-metal bowl:

10 large ripe plum tomatoes (2 lb.), peeled, seeded, and diced
1/2 cup minced fresh basil
1/2 cup minced Italian parsley leaves
3 tbs. minced oregano
3 tbs. capers, rinsed and drained
1/2 cup grated Parmesan
1/2 tsp. sugar
1 tsp. salt
1/2 tsp. pepper

Toss well, cover and refrigerate for 4 hours or overnight. Remove from refrigerator 30 minutes before serving.

1 lb. conchiglie (medium shells)
Salt
1 Tbs. olive oil
4 oz. Mozzarella, cut in 1/2-inch cubes (fresh is best)
Additional Parmesan

Boil pasta in salted water. Toss in a bowl with the olive oil. Add 1/4 of the sauce and 1/2 the Mozzarella and toss well. Top with remaining sauce and remaining Mozzarella. Serve with Parmesan on the side.

 
Walk out to garden, pick red, ripe tomato. SMILE and eat!!!!!!! smileys/wink.gif

Then comes the deep sigh of satisfaction! Home grown tomatoes are incredible!

 
You need a Victorio strainer

Years ago I was given a Victorio strainer, and, boy, is it a wonderful gadget. It looks a bit like a big meat grinder, and it clamps on the countertop. You can go out to the garden, pick a load of fresh tomatoes, wash them, put in a large pot on a low fire, and let them cook until soft. Then you ladle them into the victorio strainer, turn the crank, and the juice and pulp come out one direction, and the skins and seeds drop out the end. Instant tomato juice! If you want, you can then cook the juice and pulp down to make sauce. So easy! No peeling or seeding, because the strainer does it.
It also is wonderful for applesauce - done the same way. Wash the apples and put in a pot on low, then ignore it until they are soft. (I usually cut the apples in half first.) Run them through the strainer, and voila! applesauce.
I bought a second one a few years ago, and the manufacturer is Vitantonio; but I actually bought it from one of the garden seed catalogs. I also saw one in a hardware store a couple years ago. I looked for a source for you, and found a similar one on Amazon. You could probably find one on Ebay, too. I tried to post the Amazon link for you.
I can't tell you how much time this saves if you want to can tomato juice or tomato sauce.

http://www.amazon.com/gp/product/B00004SPDX/qid=1145472726/sr=8-1/ref=pd_bbs_1/102-3050632-0064128?%5Fencoding=UTF8&v=glance&n=284507

 
Phew! Found it! REC:

Cyn, here is the salsa recipe I used. I confess I did some tweaks to my batches but have decided not to post them here because I'm not sure they are safe for canning purposes. Hope you like it!


Tomato Pepper Salsa
from Canadian Living’s Country Cooking

8 c tomatoes, peeled & chopped
4 c cubanelle, Anaheim or sweet banana peppers,
seeded & chopped ( I used Anaheim)
2 c onions, chopped
2 c cider vinegar
1 c sweet red peppers, seeded & chopped
1 c jalapeño peppers, seeded & chopped
4 cloves garlic, minced
5½ oz canned tomato paste
2 T granulated sugar
1 T salt
2 tsp paprika
1 tsp dried oregano
¼ c fresh coriander, chopped (optional)

In large heavy non-aluminum saucepan, combine tomatoes, cubanelle peppers, onions, vinegar, red peppers, jalapeño peppers, garlic, tomato paste, sugar, salt, paprika and oregano; bring to boil, stirring often.

Reduce heat to medium-low; simmer for about 1 hour or until thick enough to coat spoon. Stir in coriander (if using; simmer for 5 minutes longer. Fill and seal canning jars; process in boiling water bath for 20 minutes.

Makes about 9 cups.

 
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