Tomato Recipes

Important – Keep tomatoes at room temperature.  Don’t refrigerate or flavor will be lost.

Tomato Mozzarella Salad

1 tablespoon balsamic vinegar

1 teaspooon Dijon mustard

1 ½ tablespoons olive oil

2 tablespoons thinly sliced fresh basil

4 chopped summer ripe tomatoes

½ cup chopped mozzarella (preferably fresh)

Mix first four ingredients together for dressing.  Mix tomatoes and cheese together.  Pour dressing over all and toss.  Serve.

Tomato Tabouli

1 box ready to make tabouli

Make as box directs with olive oil, lemon juice and water

2 vine ripened tomatoes, chopped

Add tomatoes, toss, and serve.

Tomato French Fry Accompaniment

Combine 1 cup mayonnaise with 1 tablespoon heavy cream.  Add 2 tablespoon tomato puree and ½ cup diced tomatoes.

Tomato Macaroni and Cheese

Put your favorite macaroni and cheese in its serving dish and top with sliced tomatoes

Tomato Bean Salad

1 clove garlic, finely chopped

1 teaspoon salt

2 tablespoons lemon juice

¼ cup olive oil

Freshly Ground Pepper

4 ripe tomatoes chopped

1 can light red kidney beans or whatever kind sounds good

Mix the first five ingredients into a dressing.  Mix tomatoes and beans and toss with the dressing.

Japanese Salsa

1 tablespoon soy sauce

¾ cups chopped fresh tomato

2 tablespoons finely chopped green onions

1 tablespoon chopped fresh cilantro

1 tablespoon fresh lemon juice

Mix all ingredients.  Chill before serving with chips, or a Japanese dish.

Tomato Orange Soup

This soup is really really good.

½ c butter

½ med onion, diced

5 large tomatoes, chopped

1 teaspoon salt

½ teaspoon freshly ground pepper

¼ teaspoon baking soda

½ teaspoon dried thyme or 2 teaspoons fresh

1 cup fresh orange juice

½ cup whipping cream

In saucepan, melt butter, add onion and sauté until translucent.  Add tomatoes, salt, pepper, baking soda and thyme.  Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened. 

Puree in a food processor or blender and strain through a sieve.  Return to saucepan and stir in orange juice and cream.  Bring to a simmer.  Serve.

Tomatoes with Tahini Sauce

2 crushed garlic cloves

1 teaspoon salt

2 tablespoons lemon juice

3 tablespoons tahini paste (sesame paste)

½ teaspoon ground cumin

2 tablespoons water

5 sliced summer tomatoes

Put all ingredients except tomatoes into a food processor.  Mix until smooth.  Put sliced tomatoes on a lovely platter and drizzle the sauce over the tomatoes.  Serve.

Italian Tomato Salad

1 lemon

4 firm ripe medium tomatoes, cored and sliced lengthwise

4 slices of whole grain bread, toasted and cut into cubes

½ cup capers, drained

1 cup chopped fresh basil leaves

¼ cup extra virgin olive oil

2 tablespoons red wine vinegar

Salt to taste

Cut the lemon into paper thin slices and put into a bowl.  Add the sliced tomatoes, bread cubes, capers and basil.  Drizzle with the oil and vinegar. Season with salt.  Toss to evenly coat the ingredients.  Let sit for a few minutes to allow the flavors to mellow, then serve.

Tomato Tart

1 prepared crust for a nine inch pie

3-4 summer ripe tomatoes, coarsely chopped

Freshly ground black pepper

8 – 10 coarsely chopped basil leaves

1 cup shredded Swiss cheese

1 cup shredded cheddar cheese

¾ cup mayonnaise

Preheat oven to 400 degrees.  Bake the pie crust for 10 minutes.  Remove from oven and cool to warm.  Put the tomatoes, pepper and basil in the pie crust.  In a bowl, combine the cheeses and mayonnaise until well blended.  Top the tomato mixture with the cheese mixture.  Return to the oven for ten minutes or until hot and bubbling.  Slice and serve warm or at room temperature. 

Basil, Tomato and Mozzarella Sandwich

1 loaf Italian Bread

6 fresh basil leaves, chopped

2 tomatoes, sliced

4 oz. Fresh mozzarella cheese, sliced

1/8 teaspoon red pepper flakes

½ cup balsamic vinegar

Slice the loaf of bread in half lengthwise.  Layer the basil, tomato slices, and mozzarella cheese between  the two halves of bread.  Cut into four sandwiches. 

In a small dish, stir together the vinegar and red pepper flakes.  Use as a dipping sauce.

Slow Roasted Summer Tomatoes

2 tablespoons plus one cup extra virgin olive oil

5 lbs. summer ripe tomatoes

Salt

Sugar

Balsamic vinegar

3 – 4 cloves garlic, very thinly sliced

2 tablespoons fresh thyme

Heat the oven to 350 degrees F.  Line a 12 x 17 inch rimmed baking sheet with foil.  Coat the pan with 2 tablespoons of the oil.  Cut the tomatoes through the equator.  Arrange the halves, cut side up, on the baking sheet, turning to coat their bottoms with some of the oil.  Sprinkle a pinch each of sugar and salt over each half, and drizzle each with a few drops of balsamic vinegar.  Arrange the garlic over the halves and top with a generous sprinkling of thyme. 

Pour the remaining one cup of  olive oil over and around the tomatoes.  Roast in the center of the oven until the tomatoes are concentrated, dark reddish brown, and collapsed.  This will take about three hours.  Serve warm or at room temperature.    Or store the tomatoes in the refrigerator for up to a week or two, or freeze for a few months.  Be sure to save the tomato oil also.