Recipes
Tomatoes
Tomato Info: Don’t store tomatoes in the refrigerator! They lose much of their flavor that way. Leave them out a room temperature. Saute, bake, sauce, broil, grill, and of course, eat them raw! If you can’t use them all, you can easily freeze them. Place them in boiling water for a few minutes until the skin starts to crack. Take them out, put them in a strainer, and peel them after running cool water over them. Then you can core them and place them in freezer bags. Makes for great pasta sauce or soup over winter! Or, use a dehydrator and make dried slices for use in winter.
Titles on this page, in order. Scroll down to find the recipe you're interested in:
Warm Tomato and Pepper Salsa, Stuffed Cherry Tomatoes, Easy No-Cook Tomato Sauce, Herbed Tomato Sauce, Stuffed Tomatoes, Tomato-Bread-Basil Salad, Tomato Basil Sauce, Tomato Basil Tart, Pasta with Zippy Herbed Sauce, Italian Tomato-Sausage Sauce, Caramelized Tomatoes, Roasted Tomatoes, Parmesan Pan-Fried Tomatoes, Mild Salsa, Tomato Bread, Tomato Garbanzo Salad, Tomato Parmesan Tart, Medium Salsa, Oriental Tomato Sauce, Tomato Soup, Tomato-Mozzarella Salad, Tomatoes Vinaigrette, Uncooked Pasta Sauce, Uncooked Green Tomato Salsa, Fried Green Tomatoes, Chilled Green Tomato Soup, Gazpacho, Meg's Salsa Fresca
Warm Tomato and Pepper Salsa
From the Oakmont Farmers' Market: "This recipe is very easy. You can put it on just about anything. It's great over grilled chicken or on burgers (particularly lamb burgers with goat cheese), even with sautéed shrimp. The flavors of the tomatoes and peppers shine in this salsa, put in ones you like!"
2 cups of tomatoes
1 cup peppers
(Whatever peppers or tomatoes you like can be used. If you like something spicy, use jalapeño or habanero peppers. Some tart or something sweet? Play with your tomato choices -cherry tomatoes sliced in half or diced heirlooms, you can't go wrong. Slice them however you like.)
1 tsp. lemon juice -other other acid -red wine or cider vinegar work as well
2 garlic cloves, minced
2 tbsp. olive oil
½ tsp. Grated lemon rind (optional)
2 tbsp. Diced parsley (optional)
Salt and pepper to taste.
Heat the oil on high, add peppers. Saute until soft. Add tomatoes, garlic and lemon juice (or other acid). Stir constantly until tomatoes begin to soften. If using grated lemon, stir in. Continue stirring until you like the consistency, maybe 3-8 minutes depending on how thick you'd like it. Serve immediately.
Stuffed cherry tomatoes
Makes 8 servings
24 cherry tomatoes
1 tsp dried basil
2 Tbsp pine nuts, toasted
1 small garlic clove, minced
1 oz Parmesan cheese
Cut a small slice off the top of tomatoes and hollow out tomatoes. Discard seeds and juice. Put tomatoes on a baking sheet.
Combine basil, nuts, garlic and Parmesan in blender or food processor. Blend until cheese and nuts are ground.
Use baby spoon to stuff mixture into tomatoes. Serve cold, or heat in 400- degree oven 10 minutes just before serving.
Easy no-cook tomato sauce
4 tomatoes, coarsely chopped
1 Tbsp olive oil
3/4 tsp each salt and sugar
1/2 tsp ground pepper
1 1/2-2 tsp balsamic
vinegar
In a food processor or blender, combine all ingredients. Process to make a rough-textured sauce.
Adjust seasoning to taste. Makes about 1 1/2 c sauce. Use on pasta or as condiment.
Variations: Add 1/4 c chopped fresh basil; 1/4 c chopped Greek or Italian olives plus 1 1/2 tsp finely grated orange peel; 1/2 c feta cheese plus 3/4 tsp minced fresh rosemary; or 3 Tbs. capers plus 2 Tbs. chopped parsley.
Herbed tomato salad
1/4 c olive oil
3 Tbsp fresh lemon juice
3/4 tsp salt
Ground black pepper, to taste
1 Tbsp chopped onion
1/2 garlic clove, minced
1 tsp paprika
2 tsp fresh chopped mint
3 large ripe tomatoes
Combine oil, juice, salt, pepper, onion, garlic, paprika and mint in jar with tight-fitting lid. Shake;
refrigerate 30 minutes.
Slice tomatoes, pour the dressing over and serve.
Stuffed Tomatoes
8 large, fresh tomatoes
1/3 c raisins, soaked in boiling water 20 minutes
1/2 c sliced green onions
2 1/2 Tbsp lemon juice
1 Tbsp chopped fresh mint
1 tsp minced garlic
Salt and black pepper, to taste
1/3 c olive oil
3 c cooked rice
Slice off top of tomatoes. Scoop out center with spoon; reserve. Turn tomatoes upside down to
drain. Drain raisins.
Seed and chop reserved centers. Combine in bowl with green onions, juice, mint, garlic, salt and pepper. Stir in oil, rice, and raisins. Stuff tomatoes with rice mixture.
Tomato-bread-basil salad
4 c fresh diced tomatoes
3/4 c slivered red onion
1/2 c water
1/3 c each olive oil
1/3 c white wine vinegar
1 tsp black pepper
1 tsp salt
1 tsp sugar
1/2 c shredded fresh basil
6 c day-old dense, crusty bread in 1-inch cubes
Combine tomatoes, onions, water, oil, vinegar, pepper, salt, sugar and basil in a large bowl; let
stand 10 minutes.
Add bread; toss well to coat.
Note: Salad will hold several hours at room temperature.
Tomato basil sauce
1 medium onion, minced
1/2 c dry white wine
Pinch red pepper flakes
3 medium fresh tomatoes, peeled, seeded and chopped
3 Tbsp butter (optional)
1 tsp sugar
1/2 tsp salt
1 tsp tomato paste
3/4 c fresh basil, chopped
Cook onion in wine over medium-low heat, until liquid is reduced to a few tablespoons.
Add pepper flakes, tomatoes, butter, sugar, salt and tomato paste. Simmer, stirring occasionally, about 15 minutes, until consistency of a chunky salsa.
Add basil; remove from heat. Serve hot cooked pasta.
Tomato basil tart
4 large tomatoes
1 1/2 tsp salt
1 9-inch pie shell, baked
1 c fresh basil leaves, washed and dried
2/3 c ricotta cheese
2 large eggs
1/4 lb mozzarella, grated
1/2 c grated Parmesan
Slice tomatoes. Place on sturdy paper towels, sprinkle with salt, and let sit for ½ hour.
Layer half the tomatoes inside pie shell.
Puree basil and ricotta in food processor or blender. Add the eggs, mozzarella and
Parmesan. Blend.
Pour the basil-cheese mixture over the tomatoes in shell; place remaining tomatoes.
Bake 40-50 minutes at 350 degrees, or until golden.
Pasta with zippy herbed sauce
8 ripe tomatoes, peeled and coarsely chopped
4 cloves garlic, minced
1 c fresh basil, chopped
2 Tbsp chopped fresh mint
2 tsp salt
1 tsp black pepper
3/4 tsp red pepper flakes
1/2 c olive oil
1 lb small pasta shells, or rotini
1/2 c freshly grated Parmesan cheese
1/2 lb Fontina cheese, finely diced (about 2 c)
Toss tomatoes, garlic, basil, mint, salt, black pepper, red pepper and olive oil. Let stand at room temperature at least 2 hours, tossing occasionally.
Cook pasta until al dente. Meanwhile, add Parmesan and Fontina to tomato mixture. Drain pasta and transfer to the tomato-cheese mixture in serving bowl. Toss.
Garnish as desired with additional black pepper. Serve warm or at room temperature.
Note: Best served fresh.
Italian tomato-sausage sauce
2 Tbsp olive oil
2 lbs Italian sausage, casings removed,
meat crumbled
2 shallots, minced
1 large clove garlic, minced
2 lbs fresh plum tomatoes, passed through food mill
2 Tbsp Italian herbs, or basil, oregano and rosemary combination
1/2 tsp sugar
Salt and pepper, to taste
In a large saucepan, heat oil. Add sausage, and cook until meat is no longer pink.
Add shallots and garlic; cook 1 minute. Add tomatoes, Italian herbs and sugar. Bring to a fast boil, then simmer uncovered 40 minutes. Stir frequently and skim off fat.
Add salt and pepper. Excellent for lasagna or spaghetti.
Note: Double or triple recipe and freeze the sauce.
Caramelized tomatoes
6 tomatoes (about 3 lbs.)
1 Tbsp minced garlic
1 Tbsp chopped fresh thyme
2 Tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
Core tomatoes and cut X in bottom. Dip in boiling water 10 seconds, then dunk in ice water. Slip
skins off and cut tomatoes in half crosswise.
Line baking sheet with foil; lightly oil it. Place tomatoes on the foil, cut side down.
Combine garlic, thyme, oil, salt and pepper. Rub over each tomato half.
Bake in 225-degree oven 5 hours. To store, cover with olive oil and refrigerate.
Serve as side dish or on salads or sandwiches.
Roasted tomatoes
6 medium tomatoes, sliced crosswise 1/2- inch thick
Olive oil
Salt, pepper and sugar
Line two baking sheets with aluminum foil; generously rub with oil. Arrange tomato slices in a single layer on prepared baking sheets.
Sprinkle with salt, pepper and sugar. Roast at 300 degrees until the tomatoes shrivel, the edges start to turn brown and most of the liquid around the tomatoes has caramelized, about 1 hour. Roasted tomatoes will keep 4 or 5 days in the refrigerator.
Parmesan pan-fried tomatoes
1 c flour
1 Tbsp onion powder
2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 c grated Parmesan cheese
1 c bread crumbs
3 large tomatoes, sliced 1/2-
inch thick
2 eggs
2 Tbsp Dijon mustard
3 Tbsp Olive oil
Combine flour, onion powder, garlic powder, salt and pepper in shallow bowl. Mix well. In separate bowl combine crumbs and parmesan. In third bowl, beat eggs and mustard.
Dip tomato slices in flour, then in egg mixture, and then in parmesan mixture. Press breading onto slices. Repeat with all slices and place in single layer on plastic wrap.
Heat oil in nonstick skillet, over medium-high heat. Fry in batches, about 2 minutes per side, until just golden brown. Serve hot .
Mild salsa
3 tomatoes, chopped
1/2 green pepper, chopped
1/2 white onion, chopped
2 bunches green onions, sliced thin
1 Anaheim pepper, seeded and minced
3 Tbsp vegetable oil
2 Tbsp cider vinegar
1/4 c lime juice
1/4 tsp dried oregano
Salt and black pepper, to taste
Combine tomatoes, green pepper, white onions, green onions, peppers, oil, vinegar, lime
juice, oregano, salt and black pepper.
Chill and allow flavors to blend at least 30 minutes.
Tomato bread
1 loaf French or Italian bread
Margarine or butter, softened
Garlic salt
Thinly sliced tomatoes
Oregano
Basil
Parsley
Mozzarella, shredded or very thinly sliced
Grated Parmesan
Split bread lengthwise and butter cut faces. Sprinkle with garlic salt to taste.
Add layer of sliced tomatoes. Sprinkle with oregano, basil and parsley to taste. (Fresh minced, if
possible.)
Add mozzarella, and sprinkle with Parmesan. Bake at 400 degrees 12 minutes, or until cheese is melted and bubbling but not brown.
Cut crosswise into pieces. Serve hot as appetizer or side dish. Variation: Add pepperoni or other toppings and serve as you would pizza.
Tomato garbanzo salad
Makes 8 servings
3 c diced tomatoes
1 c chopped red onion
1/4 c chopped parsley
1 1/2 Tbsp lemon juice
1 tsp minced garlic
1/2 tsp dill
1/2 tsp red pepper flakes
1 tsp salt
1/4 tsp pepper
1/3 c olive oil
2 (15-oz.) cans garbanzo beans, drained
2 hard cooked eggs, finely chopped
Combine all ingredients in bowl.
Turn gently to coat with oil and herbs.
Tomato Parmesan tart
Makes 8 servings
2 eggs
3/4 c cream
Salt and pepper
4 tomatoes
1/2 c grated Parmesan cheese, divided
1 baked 9-inch pie shell or tart shell
Beat eggs with cream, and salt and pepper to taste. Set aside.
Slice tomatoes 1/4 inch thick, sprinkle with 2 tsp salt. Place layers of paper towels to drain 10-15 minutes.
Sprinkle 2 Tbsp Parmesan cheese on bottom of baked shell. Add half the tomatoes in a layer, slightly overlapping. Sprinkle with half of remaining Parmesan. Add remaining tomatoes in another layer, sprinkle on remaining Parmesan, and pour egg mixture over all.
Bake at 400 degrees 20-25 minutes, or until custard is set. Serve hot or at room temperature.
Refrigerate leftovers.
Medium salsa
Makes about 3 cups
2 cloves garlic, minced
1 Tbsp lime juice
1/2 tsp ground cumin
1/2 tsp salt
2 Tbsp vegetable oil
4 medium tomatoes, chopped
1 c chopped onion
2 Tbsp chopped fresh cilantro or parsley
1 whole jalapeno, seeds removed, minced
Mix garlic, juice, cumin, salt and oil.
Add tomatoes, onions, herbs and pepper; toss.
Marinate at room temperature for 1 hour or several hours in the refrigerator.
Oriental tomato sauce
1 c sliced green onion
2 cloves garlic, minced
2 tsp grated fresh ginger
2 Tbsp vegetable oil
3 lb tomatoes (about 6 large), peeled, seeded and chopped
3 Tbsp soy sauce
1 Tbsp sugar
1/8 tsp red pepper flakes
2 Tbsp fresh chopped cilantro
1 tsp sesame oil
In large skillet over high heat, stir fry onions, garlic, and ginger in vegetable oil 1 minute. Add tomatoes, soy sauce, sugar, and pepper flakes.
Cook over medium-high heat 10-15 minutes until sauce thickens. Stir and crush tomatoes with spoon while cooking.
Stir in cilantro and sesame oil. Toss with hot, cooked pasta or serve over hot rice.
Tomato soup
1 tsp olive oil
1 small white onion, chopped
4 green onions, chopped
2 Tbsp flour
1 clove garlic, minced
4 c chicken broth
3 tomatoes, peeled and chopped
2 Tbsp chopped fresh dill
1/2 tsp sugar
Salt and pepper, to taste
1/2 c plain nonfat or low-fat yogurt
Heat oil in large saucepan over medium- high heat. Add white and green onions; sauté 2-3 minutes.
Add flour and garlic; stir and cook 1 minute. Stir in broth and bring to a boil over high heat. Add tomatoes, dill, sugar, salt, and pepper.
Reduce heat and simmer, covered, 30-40 minutes, or until tomatoes are very soft.
Puree in batches in blender or food processor. Reheat soup.
Add dollop of yogurt to each serving.
Tomato-mozzarella salad
1 sweet onion, thinly sliced
4 large tomatoes, sliced about
1/2 lb nonfat or part-skim mozzarella, thinly sliced
1/4 c chopped fresh parsley
2 tsp minced fresh basil
3 cloves garlic, minced
Salt and black pepper, to taste
2 Tbsp extra-virgin olive oil
2 tsp red wine vinegar
Place layer of onion on serving dish. Add layer of tomatoes and layer of mozzarella.
Sprinkle with some parsley, basil, garlic, salt, and pepper. Drizzle with a little oil and a splash of
vinegar.
Repeat layers until all ingredients are used. Serve at room temperature.
Tomatoes vinaigrette
4 large tomatoes, peeled and sliced
1/3 c chopped fresh parsley
1 clove garlic, crushed
1/3 c olive oil
2 Tbsp cider vinegar
Salt and black pepper, to taste
3 Tbsp fresh chopped basil
Place tomatoes in bowl with parsley.
Whisk together garlic, oil, vinegar, salt, pepper and basil. Pour over tomatoes.
Let marinate 1 hour. Serve at room temperature.
Variation: Use 2 lbs fresh green beans in place of tomatoes. Blanch or steam 5-8 minutes until bright green before combining.
Uncooked pasta sauce
Makes about 8 cups
5 large tomatoes, cut into chunks
1 garlic clove, minced
1 Tbsp minced shallot
1/2 medium onion, chopped
3 Tbsp chopped fresh basil
1/4 c balsamic vinegar
1/2 c olive oil
Salt and black pepper, to taste
Tabasco sauce, to taste (optional)
Mix tomatoes with garlic, shallots, basil, vinegar, olive oil, salt, pepper and, if desired, Tabasco.
Let stand at room temperature 30 minutes.
Serve with hot pasta and grated Romano or Parmesan cheese.
Uncooked green tomato salsa
2 c chopped green tomatoes
1/2 c chopped cucumber
1 tsp salt
2 minced green onions (green and white parts)
1/2 green pepper, finely chopped
1 hot pepper, minced
1/4 c cilantro, minced
Juice of 1 lime
Mix tomatoes, cucumber and salt. Let stand 1 hour, stirring occasionally; drain and return to bowl.
Add onions, green pepper, hot pepper, cilantro and juice; stir.
Puree half the mixture in food processor. Return puree to bowl and chill. Serve as dip or condiment.
Fried green tomatoes
Makes 4 servings
3 large green tomatoes
1/2 c yellow corn meal
1 Tbsp packed brown
sugar
1 tsp salt
1/4 tsp black pepper
Vegetable oil
Cut each tomato into thick slices.
Combine corn meal, brown sugar, salt and pepper in shallow dish. Dip both sides of each tomato slice into corn meal mixture.
Add oil to depth of 1/8th inch in large fry pan over medium-high heat. When hot, fry tomato slices, a few at a time, until golden brown on both sides, adding more oil to pan as needed.
Drain on paper towels, and serve immediately.
Chilled green tomato soup
1 Tbsp vegetable oil
2 cloves garlic, minced
1 large onion, chopped
2 tsp curry powder
4 large green tomatoes, peeled and cubed
1 large potato, peeled and cubed
2 c chicken broth
2 Tbsp chopped fresh mint
1 Tbsp sugar
1/2 c cream
Salt and white pepper, to taste
In large saucepan over medium heat combine oil, garlic, onion and curry powder. Cook and stir 5 minutes, until onion is soft.
Add tomatoes, potato, broth, mint and sugar. Bring to boil; reduce heat and simmer, covered, 45 minutes.
Puree; stir in cream and let soup mixture cool. Season with salt, white pepper and additional sugar, if desired. Cover and chill 2 hours or more.
Gazpacho
2 ripe tomatoes
¼ green pepper
1 T. oil
dash of Tabasco sauce
½ t. salt
1 cucumber, peeled
1 c. tomato juice
1 ½ T white vinegar
¼ t. ground black pepper
1 cl. Garlic
Place all ingredients in food processor.
Process until almost smooth; a few chunks should remain.
Chill and serve.
Meg's Salsa Fresca
-Megan E.
3 or 4 tomatoes or 8-10 tomatillos
1 small onion
4-6 cloves garlic
¼ c. lime juice
basil as desired
1-2 hot peppers
salt
In food processor, chop onion, garlic, pepper, and basil.
Add tomatoes and pulse until coarsely ground
Add lime juice and salt to taste