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Thursday, July 31, 2014

Baked Tomato Oregano

serves 4

INGREDIENTS
4 large ripe tomatoes, sliced 1/4 inch thick
1/8 cup grated Romano cheese
1/2 cup fresh bread crumbs
1 clove garlic, minced
2 sprigs fresh parsley, chopped
salt and pepper to taste
1/2 teaspoon dried oregano
1 tablespoon olive oil

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray.

Place tomato slices close together in prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano. Drizzle with olive oil.

Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted.

Mediterranean Stuffed Tomatoes

These make a beautiful presentation and are a great twist on an old favorite.

Makes 6 servings; 2 tomatoes per person

Ingredients:
12 large tomatoes
2 teaspoons salt

Filling:
1 tablespoon olive oil
1 pound extra lean ground beef
1 cup (1 medium) yellow onion, diced 1/4 inch
1/2 cup red bell pepper, diced 1/4 inch
2 teaspoons garlic, fresh minced
1 cup basmati rice or long grain rice
2 teaspoons salt
1/8 teaspoon cayenne pepper, ground

1 cup tomatoes, chopped
2 tablespoons pine nuts, toasted
3 tablespoons fresh dill, minced
2 tablespoons fresh mint, minced
2 tablespoons fresh oregano, minced
1/4 cup dried cranberries, chopped
3 tablespoons lemon juice, fresh (1 lemon)
2 3/4 cups beef or chicken broth (2 cans- 14.5 ounces each)

Preparation:
Preheat oven to 350 degrees F.

Cut tops off of tomatoes about 3/4 inch down from top. Save for
"lids". Using a spoon or melon baller, scoop out insides of tomatoes,
leaving outer layer intact. Discard insides, or you can discard seeds,
and save pulp for use in filling if desired. Sprinkle inside of
tomatoes with slat and invert onto rack to drain. This will make the
tomatoes firmer for baking. Let sit inverted while you prepare
filling, at least 20 minutes.

To prepare filling:
Over high heat brown beef and onions in olive oil and cook until
golden brown, 8 to 10 minutes. Add next set of ingredients and stir
in. Let cook 2 minutes. Add remaining ingredients and bring to a boil.
Stir, then reduce heat to simmer and cover. Let cook for 10 to 15
minutes until liquid is just absorbed. Rice will still be a little
chewy.

Stuff hollowed out tomatoes with about 1/2 cup of filling each,
mounding slightly on top. Place in large baking dish, the tomatoes
should just touch each other in the pan. Place tomato top "lids" back
on tomatoes. Cover with foil and place in preheated oven. Bake for 30
to 40 minutes until hot throughout, but tomatoes should still hold
their shape.

STUFFED TOMATOES WITH ASPARAGUS

1 lg. green pepper
4 firm, red tomatoes
Lettuce leaves
1 lb. (1 can) asparagus tips
French dressing

Wash and cut pepper into slices, crosswise, to form 1/4 inch rings. Discard seeds. Pierce tomatoes at stem with fork, dip into boiling water, lift out, peel, chill and cut in half, crosswise. Place on lettuce, cut side up. Lay 4 to 5 asparagus tips side by side in center of each tomato half. Slit pepper rings and place across the top of asparagus to meet the sides of the tomato forming a handle to the tomato basket. Serve cold with French dressing.

Tomatoes Stuffed with Fresh Mozzarella

A basil vinaigrette is served in a shot glass alongside each tomato; guests can drizzle it on to taste.


Servings: Makes 6 servings.

Ingredients
Vinaigrette
1 cup (packed) fresh basil leaves (from 1 large bunch)
1/2 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon Sherry wine vinegar
1 tablespoon Dijon mustard

Salad
6 medium tomatoes with stems still attached
2 7-ounce balls fresh water-packed mozzarella cheese, drained, cut into 1/4-inch cubes
1 1/2 tablespoons coarsely chopped fresh basil

6 fresh basil leaves

Preparation
For vinaigrette:
Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick; season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)

For salad:
Cut small skin-deep X on end opposite stem of each tomato. Drop tomatoes into saucepan of boiling water; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Starting at X, peel skin off tomatoes. Cut 1/3 to 1/2 inch off end opposite stem of each tomato. Using small spoon, scoop out insides of tomatoes, leaving shells intact. Mix cubed mozzarella cheese and chopped basil in medium bowl. Divide cheese mixture among tomato shells, packing gently. (Can be made 2 hours ahead. Cover and chill. Bring to room temperature before continuing.)

Invert 1 filled tomato on each plate. Pour vinaigrette into 6 shot glasses. Place 1 shot glass next to each tomato. Garnish each tomato with basil leaf.

Veggie-Stuffed Tomatoes

2 medium tomatoes
1/2 small carrot
1/2 celery rib, sliced
1/2 small onion, peeled
1 small garlic clove, peeled
1/4 teaspoon dried oregano
2 teaspoons olive oil
1 tablespoon white wine or vegetable broth
1/3 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
3 to 4 fresh basil leaves, thinly sliced

Cut a thin slice off the top of each tomato. Leaving a 1/2-in. shell, scoop out
and reserve pulp. Invert tomatoes onto paper towels to drain. Meanwhile, in a
food processor, cover and process the carrot, celery, onion, garlic and reserved
pulp until finely chopped. In large skillet, saute vegetable mixture and oregano
in oil until tender.

Add wine or broth; simmer, uncovered, for 2 minutes or until liquid is reduced by half. Remove from the heat; cool slightly. Stir in the bread crumbs, Parmesan cheese and basil. Stuff tomatoes; replace tops. Place in a shallow baking dish coated with cooking spray.

Bake, uncovered, at 350° for15 to 20 minutes or until heated through.

YIELD: 2 servings.

Wednesday, July 30, 2014

Marinated Shish Kebabs With Blue Cheese Butter






Serves 2


Ingredients:
Shish Kebabs:
2 tablespoons cooking oil
4 small onions, peeled and halved
1 pound beef sirloin, cut in 3/4 inch cubes
2 whole small tomatoes, cored and cut in thirds
8 whole mushroom caps
1 medium green pepper, cut in eighths
2 cups salad oil
1/4 cup lemon juice
2 cloves garlic, minced

Blue Cheese Butter:
1 cup (5 ounces) crumbled Wisconsin Blue cheese
1 cup (2 sticks) butter, softened
1 tablespoon grated lemon peel

Cooking Directions:
Shish Kebabs:
In a skillet, heat oil. Saute onion halves flat side down under golden brown. Alternately arrange on skewers equal amount of onions, beef, tomatoes, mushrooms and green pepper.

Place skewers in long, shallow pan. Combine salad oil, lemon juice and minced garlic; pour over skewers. Cover and let stand in refrigerator overnight. When ready to serve, grill over hot coals or underneath broiler, 10 to 15 minutes, depending on desired doneness. Remove and serve with Blue Cheese butter.

Blue Cheese Butter:
Cream butter; blend in Blue cheese and lemon peel with a fork or a wood spoon. Do not over blend. Serve with meat, poultry, seafood and vegetables. Also good spread on grilled breads.

Big Batch Spaghetti Sauce

1/4 Cup olive oil
3 medium onions, chopped
2 garlic cloves, minced
2 28 oz. Cans whole tomatoes
2 28 oz. Cans crushed tomatoes
3 12 oz. Cans tomato paste
3 Tablespoons brown sugar
1 Tablespoon dried oregano
4 teaspoons salt
2 teaspoons dried basil
1 teaspoon dried black pepper

Heat oil in large pan. Saute onions and garlic until tender. Add rest of ingredients. Heat to boiling. Reduce heat. Simmer, partially covered, for 2 hours. Stir occasionally. After it has simmered, cool completely and store in freezer bags or containers in increments that you find best for your family. When ready to use, thaw and heat. Favorite ingredients can be added like sliced mushrooms, cooked/drained sausage, hamburger, etc. This sauce is great for any Italian dish. We use it as a sauce for several types of pasta and as a pizza sauce.

Fresh tomatoes may be substituted for large cans. You will still need to include the tomato paste. Peel, core, and chop enough tomatoes to make approximately 12 cups. The rest of the recipe remains the same.

Kathie Cocklin, '98

Penne with Fresh Tomato Sauce

Makes: 6 servings

 Ingredients
· 4  cups grape tomatoes (about 2 pints)
· 1  jar (6 ounces) marinated artichoke hearts
· 15  sun-dried tomato halves (not packed in oil), chopped
· 1  cup chopped fresh basil
· 1/2  cup chopped fresh cilantro
· 2  small garlic cloves, finely chopped
· 2  tablespoons olive oil
· 1  package (12 ounces) dried penne pasta
· 3  tablespoons finely grated fresh Parmesan

Directions
1. Pulse grape tomatoes in a food processor until chopped and transfer to a large serving bowl. Drain artichokes in a fine sieve set over a bowl, reserving marinade, and coarsely  chop; add to grape tomatoes with 2 tablespoons reserved marinade. Stir in sun-dried tomatoes, herbs, garlic, and oil. Let stand at room temperature while pasta cooks.

2. Bring a large pot of water to boil; add salt. Stir in pasta and cook until al dente, about 9 minutes. Drain in a colander and immediately add to bowl with tomatoes and artichokes; salt and pepper to taste. Toss to combine. Sprinkle Parmesan over top and serve warm. Makes 6 servings.

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 oz. Jars.

Tomato, Mozzarella and Basil Kabobs

using preceding recipe

12 cherry or plum tomatoes
12 fresh basil leaves, or more
12 baby mozzarella balls
Basil oil, see above
Freshly ground black pepper

Cut tomatoes in half crosswise. Wash and dry basil leaves. Thread each skewer with a tomato halve, a basil leaf and a baby mozzarella ball. Add another tomato half to the end. Arrange skewers on a serving platter, drizzle with basil oil, sprinkle with a bit of the black pepper and serve.

Source: Flavored Oils and Vinegars

Tuesday, July 29, 2014

Cherry Tomatoes with Buttermilk Blue Cheese Dressing

Recipe courtesy Tyler Florence
Show: Tyler's Ultimate
Episode: Ultimate Fried Chicken

4 servings

Dressing:
* 1/2 cup crumbled blue cheese
* 1/2 cup buttermilk
* 2 tablespoons extra-virgin olive oil
* 2 tablespoons fresh lemon juice
* Kosher salt and freshly ground black pepper
* 1 bunch fresh chives, minced
* 2 pints yellow cherry tomatoes, or red grape tomatoes, or both
* Kosher salt and freshly ground black pepper

To prepare the dressing, place the blue cheese, buttermilk, and olive oil in a medium bowl and stir together with a fork, mashing a little to break up the cheese. Season with the lemon juice, salt, pepper, and chives. Set aside.

Wash the tomatoes, and pat dry with a paper towel. Slice each tomato in half lengthwise and season with a pinch of salt. Add the tomatoes to the dressing mixture and toss to combine then garnish with freshly ground pepper, to taste.

CHOW CHOW

A good way to use green tomatoes, this chow chow is a spicy and hot accompaniment to beans and peas.


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, 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.

Classic Fried Green Tomatoes

Ingredients:
4 to 6 green tomatoes
salt and pepper
cornmeal
bacon grease or vegetable oil

Preparation:
Slice the tomatoes into 1/4 - 1/2-inch slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish - delicious with breakfast!

Garden Tomato Herb Quiche

Prep Time: 30 min
Cook Time: 1 hrs

Makes: 6 to 8 servings

Ingredients
CRUST
Classic Crisco Pie Crust
1/2 teaspoon garlic salt
1 large egg, beaten

FILLING
5 very thin slices sweet onion
1 tablespoon Crisco® Pure Vegetable Oil, plus 1/4 cup
1/4 cup shredded mozzarella cheese
2 cups loosely packed fresh basil leaves
1/2 teaspoon ground black pepper
1 clove garlic, cut in half
4 large eggs
1/2 cup half-and-half
1/2 cup ricotta cheese
1/2 cup plus 1 tbsp freshly grated Parmesan cheese, divided
6 to 8 thin slices tomato

Preparation Directions
1. HEAT oven to 425°F. Prepare recipe for single crust pie, adding
garlic salt to flour mixture. Roll out dough. Place in 9-inch pie
plate or quiche dish. Press to fit without stretching dough. Brush
with beaten egg. Bake 10 minutes. Place on cooling rack.
REDUCE OVEN TEMPERATURE TO 350ºF.

2. HEAT 1 tablespoon oil in small skillet over
medium heat. Add onion; sauté until softened. Spoon into partially
baked pie crust. Sprinkle with mozzarella cheese.

3. COMBINE 1/4 cup oil, basil, pepper and garlic in small food
processor. Blend at high speed until smooth.

4. BEAT eggs in large bowl at medium speed of
electric mixer until foamy. Add half-and-half, ricotta cheese and 1/2
cup Parmesan cheese. Beat on low speed until well blended. Add basil
mixture slowly. Beat until well blended. Pour over cheese in pie
crust.

5. BAKE 20 minutes. Top with tomato slices. Bake an additional
30 minutes or until center is firm. Immediately sprinkle with
remaining 1 tablespoon Parmesan cheese. Serve hot, warm or cold.

LILY MAE'S PEAR RELISH

Chop before measuring:
10 1/2 cups chopped pear
1 1/2 cups of bell pepper
3 cups of onions
6 small hot, red peppers
Add together 3 cups sugar, 2 cups white vinegar, 1 tablespoon celery seed, 2 tablespoon prepared mustard, 2 teaspoon salt

Boil then add pear mixture
Cook 30 minutes.

Monday, July 28, 2014

Escalloped Corn and Tomatoes

Ingredients
2 14-1/2-ounce cans whole tomatoes, drained and cut up
1 8-3/4-ounce can whole kernel corn, drained
1 8-1/4-ounce can cream-style corn
2 slightly beaten eggs
2 tablespoons all-purpose flour
1 teaspoon sugar
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/4 cup butter or margarine
1 cup finely chopped onion
1 clove garlic, minced
3 cups soft bread crumbs
1/2 cup grated Parmesan cheese

Directions
1. In a large bowl, combine tomatoes, corn, cream-style corn, eggs, Flour, sugar, pepper, and salt. Transfer to a 12x7-1/2x2-inch baking Dish. Set aside.

2. In a medium saucepan, melt butter. Add the onion and garlic. Cook Until onion is tender but not brown.

3. In a large bowl, combine bread crumbs and Parmesan cheese. Add onion Mixture; toss to combine. Sprinkle bread crumb mixture over the tomato Mixture.

4. Bake in a 350 degree F oven 30 minutes or until a knife inserted near The center comes out clean.

Makes 8 servings.

GARLIC SWEET GRILLED TOMATOES

3 large, ripe tomatoes
2 garlic cloves, minced
2 Tablespoons sugar
1 Tablespoon finely  chopped fresh basil
Fresh ground pepper to taste
1 teaspoon olive oil

Cut tomatoes into quarters and squeeze juice and seeds into a separate
bowl. Discard pulp and seeds.

Place tomatoes wedges into a heavy foil wrap to keep wedges and
ingredients from overflowing. Add the next five ingredients to the foil container.
Cover with more foil wrap and grill  for 15-20 minutes.
Uncover and serve, basting the wedges with the juices  leftover in the foil
wrap.

Greek Tomatoes

4 medium tomatoes, cut into 1/4" thick slices
1/4 cup capers, drained and rinsed
1 pkg. crumbled feta cheese (4 oz)
1/4 cup finely chopped fresh parsley
Coarsely ground pepper
2 T. olive oil

Place tomatoes on a platter. Sprinkle with capers and next 3 ingredients.
Drizzle with oil.

Serves 6.

You can also serve this dish as a salad by chopping the tomatoes and tossing together all the ingredients in a bowl.

Grilled Peppered Tomatoes with Lemon and Garlic

4 vine-ripened tomatoes
1/4 cup freshly cracked black pepper
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice, about 1/2 lemon
1/4 cup chopped fresh parsley, basil, or mixture of both
2 teaspoons minced garlic
3 dashes Worcestershire sauce
6 dashes Tabasco sauce, or as desired

Stem the tomatoes and cut them into quarters. Sprinkle them with pepper and grill over a hot fire for about 2 minutes, turning occasionally, or until they are lightly browned.

Remove the tomatoes from the grill and place them in a bowl. Add all the remaining ingredients, toss gently, and serve.

Makes 4 servings.

Grilled Tomatoes and Green Onions

1/3 c Olive oil
1 tb Fresh lemon juice or wine Vinegar
2 tb Fresh basil; chopped
1 tb Shallots; chopped
1/2 ts Salt
1/4 ts Freshly ground pepper
3 lg firm Tomatoes; cut into slices -1/2-3/4 inch thick
10 To 12 green onions; trimmed
Including 4" of green tops
Sprigs of fresh basil or Parsley

Position an oiled grill rack 4-6 inches above the barbecue coals.

In a small bowl stir together the oil, lemon juice or vinegar, chopped basil, shallots, salt and pepper.

Arrange the tomatoes and onions on the rack. Grill, turning them two or three times and brushing with the mixture, about 5 minutes.

Transfer the tomatoes and onions to a platter and garnish with basil and/or parsley sprig.

Sunday, July 27, 2014

Herbed Tomato Juice

25 pounds ripe tomatoes
Bottled lemon juice or citric acid as needed
Fresh dill/ parsley or basil to taste

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Wash tomatoes; drain. Peel, core and cut into small pieces. Simmer
tomatoes in a large saucepot until soft. Press tomatoes through a sieve or food mill, discard seeds. Heat juice 5 minutes at 190 degrees. Do not boil. Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to each quart jar.

Carefully ladle hot juice into hot jars, leaving 1/4-inch headspace. Add a sprig of fresh herbs to each quart jar. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process 45 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about 6 quarts.

Olive Garden Tomato and Mozzarella Caprese

1 pound vine-ripened tomatoes sliced 1/4-inch thick
1 fluid ounce balsamic vinegar
1/4 cup packed fresh basil leaves
12 ounces fresh whole milk mozzarella or buffalo mozzarella
1 tablespoon oregano leaves
Sea salt or kosher salt to taste
Fresh ground pepper to taste
2 tablespoons extra-virgin olive oil

On a large platter, arrange sliced tomatoes and drizzle with balsamic vinegar.
Place one basil leaf on top of each tomato slice.
Slice mozzarella and place on top of basil leaves.
Sprinkle oregano, salt and black pepper on cheese and drizzle with the olive oil.

PICCALILLI

Most piccalillis are made with cucumbers, but East Texans cleverly adapted this recipe to meet their own needs. This is a sweeter relish than some.


4 quarts green tomatoes, finely chopped (about 20-25 tomatoes)
1/2 head cabbage, finely chopped
1/2 cup pickling salt
enough water to cover the vegetables
1 quart cider vinegar (4 cups)
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.

Shells with Two Tomatoes and Mozzarella

6 ounces fresh mozzarella
12 ounces dry medium shell pasta
1 Tablespoon olive oil
1 pint grape tomatoes
1/2 cup sun-dried tomatoes, sliced
3 garlic cloves, halved lengthwise, then thinly sliced
1/4 cup chopped chives
salt and fresh ground black pepper

Dice mozzarella into 1/2-inch cubes and place into the freezer
while you continue with the recipe. In a large pot of boiling
salted water, add shells and cook according to package
directions. Set aside 1/2 cup of the pasta water, then drain
and set pasta aside. In same pot, heat oil over medium-high.
Stir in tomatoes, sun-dried tomatoes, garlic and reserved water.
Cook, stirring occasionally, until tomatoes soften, about 3 to 5
minutes. Remove pot from heat and add cooked shells, chilled
cheese and chives and season with salt and fresh ground black
pepper, then toss well to combine. Makes about 4 servings.

Slow Cooker Stewed Tomatoes


Use those nice big, red homegrown tomatoes! 
20 min prep

SERVES 6 -8

8 large ripe tomatoes, homegrown is best
2 tablespoons butter
1 cup chopped sweet onion
1/2 cup chopped celery
1/2 cup chopped green pepper
3 tablespoons sugar
1 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon thyme
1 bay leaf

Wash and core the tomatoes; place in boiling water for about 15 to 20 seconds, then immediately into ice water to cool quickly. Peel (they should peel easily after the boil/quick-cool).

Cut tomatoes in wedges.

Place tomato wedges in slow cooker. Top with all remaining ingredients; stir lightly to mix.

Cover and cook on low for about 8 hours.

Remove the bay leaf when cooking is done.

Saturday, July 26, 2014

Tomato and Goat Cheese Tarts

2008, Barefoot Contessa Back to Basics, All Rights Reserved

4 individual tarts.

Ingredients
•1 package (17.3 ounces/2 sheets) puff pastry, defrosted
•Good olive oil
•4 cups thinly sliced yellow onions (2 large onions)
•3 large garlic cloves, cut into thin slivers
•Kosher salt and freshly ground black pepper
•3 tablespoons dry white wine
•2 teaspoons minced fresh thyme leaves
•4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
•4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
•1 large tomato, cut into 4 (1/4-inch-thick) slices
•3 tablespoons julienned basil leaves

Directions
Unfold a sheet of puff pastry on a lightly floured surface and roll it
lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or
other round object as a guide, cut 2 circles from the sheet of puff
pastry, discarding the scraps. Repeat with the second pastry sheet to
make 4 circles in all. Place the pastry circles on 2 sheets pans lined
with parchment paper and refrigerate until ready to use.

Preheat the oven to 425 degrees F.

Heat 3 tablespoons of olive oil in a large skillet over medium to low
heat and add the onions and garlic. Saute for 15 to 20 minutes,
stirring frequently, until the onions are limp and there is almost no
moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon
pepper, the wine, and thyme and continue to cook for another 10
minutes, until the onions are lightly browned. Remove from the heat.

Using a sharp paring knife, score a 1/4-inch-wide border around each
pastry circle. Prick the pastry inside the score lines with the tines
of a fork and sprinkle a tablespoon of grated Parmesan on each round,
staying inside the scored border.

Place 1/4 of the onion mixture on each circle, again staying within
the scored edge. Crumble 1 ounce of goat cheese on top of the onions.
Place a slice of tomato in the center of each tart. Brush the tomato
lightly with olive oil and sprinkle with basil, salt, and pepper.
Finally, scatter 4 or 5 shards of Parmesan on each tart.

Bake for 20 to 25 minutes, until the pastry is golden brown. The
bottom sheet pan may need an extra few minutes in the oven. Serve hot
or warm.

TOMATO ONION RELISH "HOT STUFF"

originally made by Grandmother Parsons (Miss Allie) also called "Maw Maw".

6 - 8 medium size ripe tomatoes, peeled and cut into 1/8's or 1/4's
3 - 4 large yellow or white onions, peeled and sliced cross-ways thin (1/8 inch not too thin)

MIX TOGETHER IN CUP AND STIR
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

Peel tomatoes and cut into "quarter size" pieces. Peel onions and cut cross ways into thin slices. add to tomatoes. Also add vinegar mixture. 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. Be careful of red pepper. Cook until onions seem tender, turn yellowish. Don't over cook -- about 30 -35 minutes. As soon as it cools some, put in glass jars. Seal and keep in refrigerator.

Tomato Pesto

courtesy Michael Chiarello, 2007
Show: Easy Entertaining with Michael Chiarello
Episode: Harvest Polenta Party

4 cups peeled, seeded, and coarsely chopped tomatoes
5 cloves minced garlic
30 large fresh basil leaves
1/2 cup extra-virgin olive oil
1 tablespoon and 1 teaspoon balsamic vinegar
Sea salt, preferably gray salt, and freshly ground black pepper
1 cup freshly grated Parmesan

Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and
pepper, to taste, in a blender and puree until smooth. Add the cheese
and blend briefly just to mix. Transfer to a bowl and adjust the
seasoning.

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. 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. Yield: 4 pints. Process in Boiling Water Bath 45 minutes.

Tomatoes Provençal

Makes 48

2 teaspoons chopped fresh rosemary
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
24 cherry tomatoes, halved
1/4 cup coarse fresh breadcrumbs
2 tablespoons olive oil

Preheat oven to 350°. In a small bowl, combine rosemary, garlic, salt,
and pepper.

Place tomatoes, cut side up, in a large baking dish; sprinkle tops
evenly with rosemary mixture. Sprinkle bread crumbs over tomatoes;
drizzle with oil.

Bake tomatoes until tender, about 18 minutes. Increase oven temperature
to broil. Broil tomatoes, 4 inches from heat, until topping is golden,
1 to 2 minutes.

Friday, July 25, 2014

Beef and Green Tomato Casserole

Total: 4 hrs
Active: 1 hr 25 mins
Makes: 8 servings

Special equipment: Having a 3-1/2- or 5-quart Le Creuset buffet casserole is ideal for doing this as a one-pot dish; otherwise prepare the stew in a large Dutch oven, then transfer it to a 13-by-9-inch baking dish for the biscuit-baking stage.

This recipe was featured as part of our Casseroles, Revisited story.

INGREDIENTS
· 10 ounces white pearl onions
· 2 pounds beef stew meat, cut into 2-inch chunks
· 1/4 cup all-purpose flour for dusting beef, plus 1/4 cup for stew
· 1/2 cup vegetable or canola oil
· 2 medium green bell peppers, large dice
· 2 medium stalks celery, large dice
· 5 medium cloves garlic, coarsely chopped
· 1 teaspoon dried thyme (or 3 teaspoons fresh)
· 1 tablespoon tomato paste
· 1 cup dry white wine
· 2 cups beef broth
· 4 medium green, unripe tomatoes, large dice
· 2 medium bay leaves
· Sweet Potato Biscuits

INSTRUCTIONS
1. Bring a medium pot of water to a boil. Place onions in a medium heatproof bowl and pour boiling water over them; let sit 1 minute, then drain. Run under cold water until cool enough to handle, then peel onions, trim ends, and reserve.

2. Season beef well with salt and freshly ground black pepper. Put 1/4 cup flour in a dish, add beef pieces, and toss to coat; shake off excess flour. Heat oil over medium-high heat in a 3-1/2- or 5-quart low-sided casserole or other large Dutch oven. Add beef in a single layer (do this in batches if necessary) and brown on all sides, about 2 to 3 minutes per side. Remove to a plate and set aside.

3. Add pearl onions, bell pepper, and celery to the pot; stir well and season with salt and freshly ground black pepper. Saute vegetables until they begin to caramelize, about 4 minutes. Stir in garlic, thyme, and tomato paste, and cook 1 minute more. Add remaining 1/4 cup flour and cook, stirring frequently, until flour is well combined, about 2 minutes.

4. Pour in wine and deglaze, by scraping up any browned bits on the bottom with a wooden spoon or spatula, and allow to reduce slightly, about 1 minute. Add broth, tomatoes, bay leaves, and seared beef with any accumulated juices, and bring to a boil. Reduce heat so stew is barely simmering. Cook, covered, until meat is fork tender, about 2 hours. (Check occasionally to make sure mixture is not boiling.) Taste and adjust seasoning if necessary.

5. Heat the oven to 400°F and arrange a rack in the middle. Prepare biscuit dough, cut it into circles, and cover with a clean, dry towel until stew is ready. If you’ve made the stew in a large Dutch oven, transfer it to a 13-by-9-inch baking dish and top with biscuits; if you’ve made it in the shallow Le Creuset buffet casserole, simply place biscuits on top of stew in the pot and brush them with a little heavy cream. Place a baking sheet on the oven rack below the casserole to catch any drips, and bake casserole until biscuits are crispy on top and golden brown, about 30 to 45 minutes.

Sweet Potato Biscuits

Total: 45 mins
Active: 20 mins
Makes: 8 (4-inch) biscuits

 By Kate Ramos

Sweet potatoes add a little natural sugar to biscuit dough. These are great right out of the oven, split in two, and stuffed with Virginia ham for a scrumptious sandwich; they also double as a delicious topping on our Beef and Green Tomato Casserole.

Game plan: To make tender, fluffy biscuits, less handling, not more, is the golden rule. Use the same minumal tough you would reserve for pie pastry, kneading the dough just long enough for the ingredients to combine (about 30 seconds), then pat or roll it out as lightly as you can before cutting.

These biscuits are large—suitable to feed one person each on top of our beef casserole—but feel free to cut them any size you like if you are making them as a side dish.

INGREDIENTS
· 2 cups all-purpose flour
· 1 tablespoon baking powder
· 1 tablespoon granulated sugar
· 1/2 teaspoon kosher salt
· 1/4 teaspoon baking soda
· 3/4 cup whole milk
· 1 cup baked, mashed sweet potato (about 1 medium potato)
· 8 tablespoons unsalted butter (1 stick), frozen
· Heavy cream for brushing the tops

INSTRUCTIONS
1. Heat the oven to 400°F and arrange a rack in the middle. Combine all dry ingredients in a large mixing bowl and set aside. In a separate large bowl, mix together milk and mashed sweet potato until evenly combined.

2. Grate frozen butter through the large holes of a box grater and toss with dry ingredients until butter is coated. Add milk mixture and mix lightly until dough forms a shaggy mass.

3. Turn out mixture onto a floured surface and knead just until it comes together. (The dough will not be smooth.)

4. Pat into a circle and use a floured rolling pin to roll dough to a thickness of about 3/4 inch. Using a 4-inch biscuit cutter, cookie cutter, or glass, cut the dough into rounds. Gather leftover dough into a circle, reroll, and cut until you have 8 large biscuits.

5. Place biscuits on a baking sheet, brush tops with heavy cream, and bake until golden, about 12 to 15 minutes.

Deep Dish Green Tomato Pie

6-8 medium-large green tomatoes
2 tablespoons lemon juice
1 1/2 teaspoon lemon peel
1/2 teaspoon salt
1/4 -1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 cup granulated sugar
3 tablespoons corn starch
2-4 tablespoons butter
Pastry for two pie crusts

· Wash the green tomatoes and blanch them in hot water till the skin starts to loosen. Remove from water and drain.

· Peel when cool enough to handle. If you have trouble use a grater.

· Cut the tomatoes into fourths after slicing them into 1/4 inch rounds.

· Saute them in the butter with lemon juice, peel, salt, cinnamon and nutmeg.

· Combining cornstarch with the sugar add to the tomato mixture.

· Cook the mixture until the juices become clear. Not to long you still want a crunch or you will get a soggy mess which is not good for this version.

· Take off heat and set aside to cool somewhat.

· Line a 9-inch pie pan with one of the pie crusts.

· Pour tomato mixture on top.

· Top with the second pie crust, seal edges, crimp and cut any extra .

· Cut a few slits in the top of the pie.

· Bake at a 425 degree oven for 45 minutes. Watch to make sure it doesn't get too brown before the time is up.

If does cover with foil while the pie finishes in the oven.

· Cool slightly and serve warm.

Green Tomato Jam

(adapted from Christine Ferber's Green Tomato with Cinnamon Jam)

4 pounds green tomatoes (2 1/2 pounds net)
4 1/3 cups superfine sugar
Juice (and zest) of two small lemons

Rinse tomatoes in cold water. Dry them with towel. Cut in wedges and remove juice, seeds and the white center parts. Dice tomatoes.

In a bowl, combine the tomato pieces, sugar and lemon juice. Cover with plastic wrap and let macerate overnight.

The next day, pour this mixture into a preserving pan. Bring to a boil and on low heat cook for 10 minutes, stirring occasionally. Pour back into the bowl. cover with plastic wrap and again refrigerate overnight.

The third day, bring the mixture to a boil, skim if necessary and continue cooking in low heat for 10 minutes, stirring occasionally.

Check the set and cook a bit more if needed. Put the jam into jars immediately and seal (or for small batches, just refrigerate).

Green Tomato Pickle

makes about 6 pints

1 peck or about 40 small green tomatoes, sliced thinly
4 cups onions, sliced thinly
salt
4 cups sugar
4 cups white vinegar
2 tablespoons celery seed
1 bay leaf
1½ teaspoons ground mustard
¾ ounce mustard seed
12 whole cloves
8 allspice seeds

· Alternate layers of tomatoes and onions on a large platter. Shake salt on each layer like you’re salting a meal.

· Cover platter with plastic wrap and store overnight in refrigerator. Salt will draw moisture from the tomatoes and onions, so place platter on a rimmed baking sheet to catch any water that may spill.

· The next day, drain tomatoes and onions in a colander.

· In a large pot, add the tomatoes, onions, sugar, white vinegar, celery seed, bay leaf, ground mustard, and mustard seed. Place cloves and allspice in a cloth bag, and add to the pot.

· Bring to a boil. Reduce heat and simmer for 1 hour.

· Spoon into sterilized canning jars and seal.

Spaghetti With Green Tomato-Bacon Sauce

Published September 30, 2008

Makes 4 servings

This quick, anytime pasta dish works well for a quick weekday supper or for late evening dining. Freshly grated Pamigiano-Reggiano cheese creates a creamy sauce when combined with the pasta water. Crispy bacon, sweet tomatoes and vibrant parsley accent the warm, white spaghetti strands. Always serve pasta on warmed plates.

Ingredients
· 6 slices thick-cut bacon, cut into 1-inch pieces
· 2 tablespoons extra-virgin olive oil
· 3 cloves garlic, minced
· 1 pound green tomatoes, cored and cut into 1/4-inch dice
· Salt
· 1/8 teaspoon crushed red pepper flakes
· 1/2 cup dry white wine
· 2 tablespoons minced pepperoncini
· 1/2 pound cappelini pasta
· 2/3 cup freshly grated pecorino Romano cheese
· 1/2 cup coarsely chopped fresh Italian (flat-leaf) parsley, plus more for garnish
· Freshly ground black pepper

Instructions
In a 12-inch skillet over medium heat, cook the bacon until crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Drain and reserve 1 tablespoon bacon fat. Add the olive oil to the pan. Add the garlic and cook until fragrant, 60 seconds.

Raise the heat to medium high. Add the tomatoes, slat and red pepper flakes. Cook, stirring occasionally, until the tomatoes soften and start to turn golden brown, about 7 minutes. Add the wine and pepperoncini and cook until the some of the liquid evaporates and the tomatoes are a bit saucy.

Meanwhile, cook the pasta in salted boiling water according to the package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

Put the drained pasta back into the pot and add the cooked tomatoes, cheese, 1/2 cup parsley and cooked bacon. Toss until combined, adding reserved pasta water to moisten, if necessary. Taste and season with additional salt and pepper.

Divide the pasta among warm plates, sprinkle with additional parsley and serve immediately.

Thursday, July 24, 2014

Fettuccine with Charred Grape Tomato-Basil Marinara

From Redbook
This recipe has been tested by Redbook

Broiled grape tomatoes and fresh herbs gives this easy pasta recipe a flavor boost.

INGREDIENTS
2 pint(s) grape tomatoes
1/4 cup(s) olive oil
1/4 teaspoon(s) kosher salt
1/4 teaspoon(s) ground black pepper
1 pound(s) dried fettuccine or tagliatelle pasta
3 shallots, thinly sliced, separated into rings
1 teaspoon(s) chopped garlic
1/2 cup(s) fresh basil leaves, julienned
1/4 cup(s) grated Grana Padano or Parmesan cheese
1/4 cup(s) shaved Grana Padano or Parmesan cheese

DIRECTIONS
Bring a large pot of salted water to a boil.

Meanwhile, heat broiler. Toss tomatoes on a baking sheet with sides with 2 tablespoons of the oil, salt, and pepper. Broil 6 to 8 inches from heat, shaking baking sheet once or twice until the tomatoes char and the skins split, about 10 minutes.

Add pasta to boiling water and cook according to package directions, until al dente (tender yet still firm to the bite).

Meanwhile, in a large skillet over medium-high heat, cook shallots and garlic in the remaining 2 tablespoons oil until they are translucent and soft, about 6 minutes. Stir in charred tomatoes, reduce heat to medium, and cook 5 minutes longer, stirring sauce a few times.

Drain pasta; transfer to a large serving bowl and toss with tomato
sauce, basil, and grated cheese. Top with shaved cheese.

Fried Red Tomatoes with Sour Cream and Prosciutto

Recipe courtesy Chuck Hughes

4 servings
3 firm ripe tomatoes
1/2 cup white flour
3 eggs, beaten
2/3 cup panko bread crumbs
1/4 cup olive oil
1 tablespoon butter
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
Sour cream, for garnish
3 slices prosciutto, fried till crisp, for garnish
A few sprigs of fresh chives, finely chopped, for garnish

Directions
Cut tomatoes into 1/2-inch slices. Sprinkle with coarse salt and cracked black pepper. Place flour, eggs, and crumbs in separate shallow bowls. Heat the oil with a dollop of butter, in a medium skillet on medium heat. Dip the tomato slices in the flour, then the eggs, and then crumbs. In batches, fry half the coated slices at a time, for about 3 to 4 minutes per side, or until golden brown. Coat the remaining tomatoes in the flour, egg and bread crumb mixture, and cook. Remove the tomatoes to a warm serving tray. Garnish with a dollop of sour cream, crumbled crisp prosciutto, and a sprinkle of fresh chopped chives.

GRANDAD LOVES FRIED TOMATO FRITTERS

Submitted by Ralph Dixon Lowe, Rt 5, Box 46A, Georgetown, TX 78626

10 to 12 small Porter (golfball-size) tomatoes (green or ripe)
which have been cubed or chunked into bite-size.
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, (butter or corn oil).  Then take heaped tablespoons full of mixture. Place into palm of hand to shape into rounds about 1/2 inch thickness. Place into medium preheated non-stick coated skillet. Cook until desired golden brown. Turn only once. Will serve 4 persons.

Serve hot as sidedish, or with honey or molasses.

Italian Farmhouse Green Tomato Pickle

Makes about 3 cups and doubles easily

Snappy, spicy, and a perfect lift for so many dishes, this seasoning found in the city of Lecce, in southern Italy's Apulia region, is an old way of putting up the last (or first) of the tomato harvest. There, they are often small oval green tomatoes with pointed tips. Sometimes the tomatoes, in their marinade of garlic, chiles, basil, and mint, are set out on their own as part of an antipasto.  On other occasions they season vegetable sautes, soups, tomato sauces, are sauteed into simple pasta dishes, blended with scrambled eggs, and are added to meat stews and ragus. Try a few spoonfuls the next time you saute spinach, sweet peppers, or onions. They're excellent on sandwiches, especially ones of roasted vegetables, or good ham.

· 1 pound green tomatoes, cored and cut into 1/2-inch pieces
· 2 tablespoons salt
· 2 pieces sun-dried tomatoes (not under oil), soaked and minced
· 2 large cloves garlic, minced
· 1 tablespoon minced fresh hot red chile
· 6 mint leaves, chopped
· 12 basil leaves, minced
· about 4 cups white wine vinegar (must be 7 percent acid)
· about 1/2 cup fruity extra-virgin olive oil

Ahead of Time: Tomatoes keep 6 months in the refrigerator as long as they are totally covered with vinegar after each use.

1. In a china or glass bowl combine tomatoes and salt, cover and refrigerate 24 hours. Turn into a sieve and rinse briefly under cold, running water. Toss tomatoes with garlic, chile, sun-dried tomatoes, and herbs.

2. Collect small jars and lids adding up to about 4 cups capacity. Wash them in hot soapy water, then immerse in water in a large pot. Bring lids and jars to a simmer, lift out with tongs and fill with tomato mixture to within 1 inch of jar's lip. Add enough vinegar to cover, topping off with a little oil. Seal, cool, and refrigerate.

3. Marinate 4 days before serving. Top off with more vinegar and seal after each serving.

Pickled Green Tomatoes

Equipment
12 pint or 6 quart jars
lids
bands
12-16 quart pot
3 quart pot
6 quart pot
lid wand
canning funnel
jar lifter

Ingredients
5 pounds (~2.5 K) green tomatoes, no red in the skin or meat (Romas or similar work well; also can use grape and cherry tomatoes whole as shown in photo above.)

BRINE
2 quarts white distilled vinegar (5% acid)
3 quarts water
3/4 cup pickling salt

SEASONING, PER QUART JAR (USE HALF FOR PINT JARS)
3-4 cloves garlic
1 teaspoon olive oil
¼ teaspoon pickling spice
2-3 spicy peppers (anaheim, jalapeno, serrano, banana, Hungarian wax, or habanero),
   whole or sliced inhalf and seeded
1 tablespoon fresh dill or 1/4 teaspoon dry dill
¼ teaspoon powdered alum (optional, keeps the tomatoes crispy)

Preparation
1. Sterilize jars, rings, and lids according to the instructions in Home Canning (Boiling Water Method). Keep the jars in the 12-16 quart pot and the lids and bands in the 3-quart pot with hot, not boiling, water. (Optional: My sister does the dishwasher method and turns on the heated dry cycle to get the jars good and hot just before adding the ingredients.)

2. Rinse the tomatoes, peppers, and dill. Quarter the green tomatoes, removing any bad spots. Place the peppers and garlic in the bottom of the jars, then add tomatoes up to about 1/2 inch (1 cm)  from rim of the jar. Add the olive oil, pickling spice, alum (optional), and fresh dill.

3. In the 6-quart pot, cook vinegar, water, and coarse salt over high heat until it comes to a strong rolling boil. The jars have to seal based solely on the heat of this mixture, so keep it good and hot the whole time.

4. Portion the vinegar solution into the jars, adding enough to cover the tomatoes and seasonings, but still leaving 1/2 inch (1 cm) of headspace. If the tomatoes were packed very tight, run a plastic spatula inside the jar to get rid of any air bubbles.

5. Tighten lids and wipe off edges, and leave out on the counter for about 1 hour. Listen for the popping sound to make sure they seal. Label the jars when cool.

6. To give the pickles time to develop flavor, set aside for at least two weeks before eating. Store in a cool, dark, dry place and use within one year.

Resources
National Center for Home Food Preservation

Wednesday, July 23, 2014

Tomato and Corn Salsa Recipe

Tasty and easy to make, this garnish or appetizer goes well with chips or as a topping for salmon and other varieties of fish. The fresh cilantro adds a tropical aroma and flavor.






Container: mixing bowl

Servings: 6
Serving Size: 3 ounces
Serving Description: several ounces per person

Ingredients
- 1 1/2 cups fresh ripe tomatoes, diced - 2 medium 
           28 oz. can of diced tomatoes, drained can be substituted
- 3/4 cup corn kernels, cooked
- 1/4 cup red onion, minced (sweet onion can be substituted)
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, crushed
- 1 teaspoon olive oil
- 1 tablespoon balsamic vinegar

Directions
Makes approximately 2-1/2 cups of salsa.

In small bowl, combine garlic, olive oil, balsamic vinegar, corn kernels, tomatoes, onion, and cilantro. For a milder onion flavor, a sweet onion can be substituted for the red onion.

NOTE: Canned tomatoes can be substituted for fresh tomatoes. A 28 ounce can of tomatoes provides about 1 1/2 cups of tomatoes, drained. If canned tomatoes are used, drain the juice. Mix together and set aside until ready to serve.

If a spicier flavor is desired, add a can of seasoned diced tomatoes to the salsa ingredients

Fire and Ice Tomatoes

5 large tomatoes, chopped
1 medium onion, sliced into rings
3/4 cup white vinegar
6-tbspn sugar
1/4-cup water
1-tbspn mustard seed
1/4-tspn cayenne pepper
1 large cucumber, sliced

Combine the tomatoes and onion and set aside. In a small saucepan,
combine the vinegar, sugar, water, mustard seed and cayenne. Bring to a
boil; boil for 1 to 2 minutes. Pour over tomatoes and onion; toss to
coat and refrigerate for at least two hours - toss every 30 minutes.
Add cucumber; toss to coat and refrigerate overnight.

Homemade Tomato Paste

7 pounds plum (or Roma ) tomatoes
1 cup chopped carrots
1 cup chopped sweet onion
1/2 tsp. chopped fresh rosemary
2 tsp. pickling salt
8 peppercorns
2 cloves garlic minced
2 Tbsps. minced fresh basil

Wash tomatoes and remove cores, then chop.
In a large pan combine the tomatoes with the remaining ingredients
and simmer covered for about 30 minutes or until the vegetables are
all tender.Stir occasionally.

When cooked use a large wooden spoon or spatula and press the mixture
through a sieve. Rinse the pan and return the sieved sauce to the pan
and simmer on the lowest heat for about 3 hours.
Stir occasionally.
It should be very thick when finished.
Cool completely and freeze in whatever size container is handy.

Jalapeño Sauce

Submitted by Ms. Beverly Tippett of Timpson:

5-6 hot jalapeño peppers (9-12 TAM mild)
1 gallon tomato, peeled
3 onions
4 bell peppers
3 cloves garlic
1/4 cup canning salt
1 tablespoon black pepper
1 cup white vinegar

(Makes: 11-12 pints)

Peel and cut up tomatoes. To peel tomatoes drop into boiling water, leave for 1 1/2 or 2 minutes, put into ice water. Chop other ingredients in food processor or by hand. Combine all ingredients and bring to boil. Simmer for 1-1/2 to 2 hours. Pour into jars, then seal.

Marinated Garden Tomatoes

Carbs Per Serving: 45 total recipe
Effort: Easy

Ingredients:
6 large tomatoes -- cut into wedges
1/2 cup green onions -- thinly sliced
1/3 cup olive oil -- or canola
1/4 cup red wine vinegar
1/4 cup minced fresh parsley
2 garlic cloves -- minced
1 teaspoon salt
1 tablespoon fresh thyme -- or 1 teaspoon dried
1/4 teaspoon coarsely ground pepper

How to Prepare:
Place tomatoes and onions in a shallow serving bowl. In a bowl,
combine the remaining ingredients, pour over tomatoes. Cover and
refrigerate for at least 2 hours or overnight. Yield: 10 servings or
3/4 cup

(from 1000 Alkins Diet Recipes)

Tuesday, July 22, 2014

Cherry Tomato Mozzarella Saute






Fast to fix and full of flavor, this warm, refreshing side dish makes the most of cherry tomatoes, paring them with fresh mozzarella cubes and seasoning the combination thyme. —Summer Jones Pleasant Grove, Utah~


SERVINGS: 4

Ingredients:
1/4 cup chopped shallots
1 garlic clove, minced
1 teaspoon minced fresh thyme
2 teaspoons olive oil
2-1/2 cups cherry tomatoes, halved
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

Directions:
In a large skillet, saute the shallots, garlic and thyme in oil until tender. Add the tomatoes, salt and pepper; heat through. Remove from the heat; stir in cheese. Yield: 4 servings.

GREEN TOMATO DILL PICKLES - KOSHER STYLE

Green tomatoes
Stalk celery
Sweet green peppers
Garlic
2 quarts water
1 quart vinegar
1 cup salt
Dill

USE small, firm green tomatoes. Pack into sterilized jars. Add to each quart jar a bud of garlic, 1 stalk of celery and 1 green pepper cut in fourths. Make a brine of the water, vinegar and salt. Boil with the dill for 5 minutes. Pour the hot brine over the pickles to within 1/2 inch of top of the jar. Put on cap, screw band firmly tight. Process in Boiling Water Bath 15 minutes. These will be ready for use in 4-6 weeks. This amount of liquid fills 6 quarts.

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.

Homemade Tomato Ketchup

Ingredients
1 large red onion, peeled and roughly chopped
1/2 bulb fennel, trimmed and roughly chopped
1 stick celery, trimmed and roughly chopped
Olive oil
Thumb-sized piece fresh ginger, peeled and roughly chopped
2 cloves garlic, peeled and sliced
1/2 a fresh red chili, deseeded and finely chopped
Bunch fresh basil, leaves picked, stalks chopped
1 tablespoon coriander seeds
2 cloves
Sea salt
1 teaspoon freshly ground black pepper
1 pound amazing cherry or plum tomatoes, halved
   plus 1 pound canned plum tomatoes, chopped or
  2 pounds yellow, orange or green tomatoes, chopped
3/4 cup plus 2 tablespoons red wine vinegar
1/3 cup soft brown sugar

Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chili, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt.

Cook gently over a low heat for 10 to 15 minutes softened, stirring every so often. Add all the tomatoes and 1-1/2 cups of cold water. Bring to the boil and simmer gently until the sauce reduces by half.

Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.

Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the refrigerator until needed - it should keep for 6 months.

PEPPER-VODKA-SOAKED CHERRY TOMATOES WITH SEASONED SEA SALT

Carbs Per Serving:17 total recipe
Effort:Easy

Ingredients:
1 pint cherry tomatoes -- vine-ripened
1/2 cup vodka -- pepper-flavored
3 tablespoons sea salt -- coarse or fine
1 tablespoon lemon pepper

How to Prepare:
Store-bought seasoned salt can also be used in the following recipe.
Can be prepared in 45 minutes or less but requires additional
unattended time.
Poke 5 to 6 holes with a wooden pick or skewer in each tomato and
put in a shallow bowl. Pour vodka over tomatoes and let stand,
covered, tossing occasionally, 1 to 2 hours, or until soaked to
desired taste. In a small bowl stir together salt and pepper.S
erve tomatoes with seasoned salt for dipping using toothpicks. Makes
2 cups.

If you cant find the pepper vodka,, to use red pepper flakes mixed
into the vodka.

Monday, July 21, 2014

Green Tomato Hash

Baked green tomato hash casserole is made with leftover meat, beef, or pork, and potatoes.


Ingredients:
2 cups leftover chopped beef, pork or ham
1 cup diced raw potatoes
2 tablespoons butter
1/2 cup diced green tomatoes
1/4 cup chopped onion
salt and pepper, to taste

Preparation:
Combine ingredients; mix well. Turn into a buttered casserole and bake at 325° for 1 hour.

Serves 4.

Tomato Basil Tarts

Anna Olson
Yield: 4

3 cups halved grape tomatoes
3 Tbsps finely diced red onion
1 tsp minced garlic
3 Tbsps extra virgin olive oil
2 Tbsps Balsamic vinegar
2 Tbsps chopped fresh basil
salt and pepper
1 sheet frozen puff pastry, OR 1/2 pkg block puff pastry,
1 x egg whisked with 2 tbsp cold water for brushing
2 ounces fresh goat cheese

Toss tomatoes with red onion, garlic, olive oil and vinegar and let
sit, covered, for 30 minutes (or up to 3 hours in the fridge). Strain
tomato mixture, saving juices. Bring reserved juices up to a simmer
and reduce to just 1 to 2 tbsp, then pour over tomatoes and toss
(this concentrates the flavours). Stir in basil and season to taste.

Preheat oven to 375 F and line a baking tray with parchment paper.
Unfold puff pastry on a lightly floured surface (or if using a block,
roll out to a square 8-x-8-inches and ¼-inch thick). Cut puff pastry
into 4 squares. Cut an L-shape on opposite corners of each square

(creating a frame-like shape). Lift one side of the cut and place it
on the opposite side, and repeat with the other side (this creates a
diamond-shaped shell that holds in the tomato filling). Place on
prepared baking tray. Spoon tomato filling into each tart shell and
brush edges of pastry with egg mixture. Bake for 30 to 35 minutes,
until pastry is a rich golden brown colour. Crumble goat cheese over
tarts and return to oven for 5 minutes.

Serves tarts warm or at room temperature.

TOMATO COCKTAIL (Bloody Mary Base)

Served straight and iced, or spiked with vodka to make a Bloody Mary, this spicy brew has the freshness of good vegetables and none of the strong flavoring additives found in canned or bottled cocktail bases.


(Makes about 1 quart of juice form each 2 quarts of whole tomatoes)

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 (depending on size), with leaves, chopped
1/4 teaspoon whole black peppercorns
1 small dried hot red pepper (about 1 1/2 inches long) or a 1/2-inch slice fresh hot pepper (use more if you like "hotter" juice, or add bottled hot pepper sauce to the finished juice, as described in the directions)
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)

1. 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.

2. 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.

3. 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.

4. Taste the juice for seasoning and add sugar, salt, pepper sauce (if you are including it), and strained lemon or lime juice to taste.

5. 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 headspace. Wipe the rims, put on two-piece lids, and fasten the screw bands.

6. 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.

7. 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 re-create the characteristic pleasant tomato sharpness.

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 tied loosely in cheesecloth 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 oz. Jars.

Tomato, Parmesan and Basil Summer Pizza

Fresh vine-ripened tomatoes are one of the great treats of summer. This pizza showcases them well. The secret to a great tomato pizza is not to overcook the tomatoes. Us a prebaked crust, load the pizza with tomatoes, spices, and cheese, and then bake the pizza in the oven just long enough to melt the cheese.


You can buy a ready-made crust at the store, use a pizza crust mix, or make your own. The recipe below makes a very nice crust.

Instead of a tomato base of marina sauce, we used the French onion dip that we sell and liked it very much. You can use a dip from the store or make a dip with a mix or onion soup packet.

1 thin pizza crust, baked
5 tablespoons French onion dip
1/2 teaspoon crushed oregano
5 medium-sized red and yellow tomatoes
2 tablespoons fresh basil leaves snipped into pieces
1/4 teaspoon salt or to taste
1/8 teaspoon coarse ground pepper
2 teaspoons virgin olive oil
1/2 cup freshly grated parmesan cheese

Preheat the oven to 450º
Spread the onion dip on the prebaked crust.
Sprinkle the oregano evenly over the onion dip.
Cut the tomatoes into quarter-inch thick slices.
Lay them on paper towels as you cut them to soak up part of the juice.
Layer the tomatoes on the crust.
Sprinkle with salt and pepper.
Sprinkle the freshly cut basil over the tomatoes and drizzle with olive oil.
Spread the parmesan cheese over the tomato slices.
Return the pizza to the oven.
Bake only until the cheese is melted and bubbly, about five minutes.
Serve hot

Thin Pizza Crust
This recipe here makes a very nice, pliable dough. The rye flour dilutes the gluten and reduces spring back.

1 1/2 cups all-purpose flour
1/3 cup dark or white rye flour
2/3 cup warm water (105 to 110 degrees)
1 packet instant dry yeast (7 grams)
3 tablespoons olive oil
1/2 teaspoon salt

Preheat the oven to 450º
Place the wheat and rye flour in the bowl of your stand-type mixer.
Add the yeast.
Add the water and one tablespoon of the olive oil.
Mix with the dough hook for about 30 seconds to distribute and hydrate the yeast.
Sprinkle the salt into the bowl and continue kneading with the dough hook for about four minutes or until the gluten is developed.
Turn the dough out into a large, greased bowl.
Turn the dough once to oil both sides.
Cover the bowl with plastic wrap and let it rise for about 1 hour or until the dough has doubled in size.
To form the pizza crust, place the dough in the center of an oiled 15-inch pizza pan.
With your fist or fingers work the dough toward the outer edges of the pan, distributing it evenly.
Let the dough relax for five minutes and then finish forming the crust.
A pizza roller greatly simplifies the rolling of the dough.
Brush the crust with the remaining 2 tablespoons of olive oil and bake for ten to fifteen minutes or until it barely begins to brown.
Add any toppings and return to the pizza to the oven for another five minutes or until the cheese melts.

Sunday, July 20, 2014

White Bean and Tomato Bruschetta






From: Diabetic Living


Almost everything for this appetizer can be made ahead. Assemble and heat the bruschetta just before serving. Then relax.

Servings: 12 appetizers
Total: 30 mins

Ingredients
2 tablespoons oil-packed dried tomatoes
1/2 cup snipped watercress or fresh flat-leaf parsley
2 tablespoons pine nuts, toasted
1 cup canned white kidney beans (cannellini beans), rinsed and drained
1 tablespoon fat-free milk
2 to 3 teaspoons lemon juice
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, cut up
12 1/2-inch-thick slices baguette-style French bread
Watercress sprigs (optional)

Directions
1. Preheat broiler. Drain tomatoes, reserving oil; finely snip tomatoes. In a small bowl, combine snipped tomatoes, 1 teaspoon of the reserved oil, the 1/2 cup watercress or parsley, and the pine nuts; set tomato mixture aside.

2. In a food processor or blender, combine another 1 teaspoon of the reserved oil, the beans, milk, lemon juice, thyme, salt, pepper, and garlic. Cover and process or blend until smooth. Set bean mixture aside.

3. Place bread slices on a baking sheet. Broil 4 inches from the heat for 1 1/2 to 2 minutes or until bread is lightly toasted, turning once. Remove from oven; cool slightly.

4. Place about 1 tablespoon of the bean mixture on each of the toasted bread slices, spreading evenly to edges. Broil 4 inches from heat about 1 minute or until bean mixture is warm. Remove from oven. Top each with some of the tomato mixture. If desired, garnish with watercress sprigs. Serve immediately. Makes 12 appetizers.

Make-Ahead Directions
Prepare as directed through step 3. Cover and chill tomato and bean mixtures separately for up to 24 hours. Place toasted baguette slices in an airtight container; store at room temperature for up to 24 hours. Preheat broiler. Continue as directed in step 4.

Bacon-Stuffed Cherry Tomatoes

Carbs Per Serving: 18 total recipe
Effort: Easy

Ingredients:
1 pound bacon
1/4 cup mayonnaise1/4 cup green onions
1 pint cherry tomato

How to Prepare:
Cook bacon until very crisp.
Crumble up bacon and mix with mayonnaise (add more if you need it)
and green onions.
Cut off top and scoop out inside of cherry tomatos. (Trick to make
tomatos stand still cut a small sliver off the bottom).
Fill with bacon mixture. Better when they sit a while so the flavors
meld and they taste like a little BLT without the L!
The carb count for a cherry tomato is .8 per tomato with .2 fiber,
but you are scooping out the guts so it should be less.
So under 1 carb per treat. I used to serve them for parties and
never had any left. Enjoy.

>From Dawn:
I make this too but instead of mayonnaise, I use a package of cream
cheese, I cut the tomatoes in half, scoop out the insides,
sprinkle them with salt and pepper and let them drain cut side down
on paper towels. You half to whip the cream cheese
until light and fluffy (use a bit of heavy cream to thin out the
mixture) and then mix in the onion and bacon. I use a pastry bag to
fill the cups to give a nice finishing touch. If you use a bag, then
you have to make sure the onion and bacon are chopped fine so they
can pass through the pastry tip. Or, you can fill them with a
teaspoon.

(from !000 Atkins Diet Recipes)