Tomato Recipes
Did you know that the tomato has a checkered past as a food? Long before it was considered fit to eat by man, it was grown only as an ornamental garden plant, sometimes called “love apple.” In fact in its early years, the tomato was considered by the wealthy to be a vile thing and poisonous to eat.
The upper class used plates made out of pewter, which had high-lead content. Foods high in acid, like tomatoes, would cause the lead to leech into the food, resulting in lead poisoning and often resulted in death. Poor people on the other hand ate off of plates made of wood and thus did not have the same problem. Not surprisingly, poor people found tomatoes an easy to grow and versatile kitchen essential long before the wealthy. This is most likely the reason that tomatoes were only eaten by poor people until the 1800’s, especially Italians.
In the United States, it was sometime after the Declaration of Independence (1776) that we find any record of the tomato being grown by in this country. Thomas Jefferson was known as a very progressive farmer as well as a statesman and records show that he grew tomatoes in 1781. It was introduced to Philadelphia by a French refugee from Santo Domingo in 1789 and to Salem, Massachusetts in 1802 by an Italian painter.
Tomatoes were used as food in New Orleans as early as 1812, doubtless through French influence; but it was another 20 to 25 years before they were grown for food in the northeastern part of the country.
Despite its shady past the tomato is by far the most popular vegetable in America today and enjoyed by millions world wide.
Besides being tasty and pleasing to look at, the tomato also boasts incredible nutritional value as well. The most evident health benefit of the tomato is its abundance of lycopene. Lycopene is a carotenoid and is associated with lowering the risk of both macular degeneration and several types of cancers, including prostate, cervical, skin, breast, and lung.
Now that we know that this garden essential is not the scallywag that it was once thought to be, let’s take a look at some tomato recipes that will help us enjoy its rich flavor and life enhancing benefits.
THE RECIPES
This one has to be lead-off for the recipes. Garden Special served hot over mashed potatoes and a little ground beef is one of the most earthy reminders of summer there can be on a cold February evening. It ain’t too awfully bad on a summer night either!
Garden Special
4 qt. peeled, cut up ripe tomatoes
1 qt. diced celery
1 qt. finely chopped onions
6 green peppers
3 tbsp. salt
2 tbsp. sugar
1 pt. water
Cook celery, onions, green peppers, and seasonings in the water
for 20 minutes
Add tomatoes and bring to a boil.
Put in hot jars and process in hot water bath
Quarts – 40 mins
Pints – 30 mins
Tomato And Olive Salsa
4 tomatoes, chopped and drained
1 bunch green onions
1 can black olives, pitted
1 tsp. dry cilantro
1 can mild green chilies
1 clove garlic, minced
Salt to taste
Chop onions and chilies. Mince garlic. Slice olives.
Mix all with tomatoes. Serve with taco chips.
Baked Tomatoes
Slice the tomatoes in half and a tiny part of the bottoms, so that they stand up. Drizzle with olive oil, oregano, garlic, pepper, and breadcrumbs for a crunchy topping. Bake at 400 for about 30 minutes and broil at the end for just a minute or so.
Tomato Mix Up
Dice a bunch of tomatoes with cucumbers, onions, green/yellow and red bell peppers, garlic, cilantro and yellow hot peppers, then top with avocado wedges and serve with an olive-oil-and-balsamic-vinegar dressing. Very cool and refreshing during these dog days of summer . . .
Toasted Bialy
Cream cheese, two slices of tomato, a little sea salt.
Open-faced breakfast sandwich heaven.
Tomato Sandwich
bread, mayo, tomato and salt & pepper!
Tomato and Cucumber Sandwich Spread
Dice as many tomatoes as you want to use and place them in a bowl with an equal part of diced cucumber
Place a dollop of sour cream in the bowl with salt and pepper and stir.
Other additions to try:
a dash of balsamic
crumbled goat cheese
dried oregano
fresh basil
green olives
Oven Roasted Cherry Tomato Bruschetta
6 cups cherry tomatoes (a combination of yellow and red is prettiest, but all red is fine)
1 tbs. olive oil
3 cloves garlic, minced
1 tbs. balsamic vinegar
1/4 tsp. salt
1/4 tsp pepper
2 long baguettes, split in half and toasted
3 handfuls fresh basil, chopped until fine
2 cups fresh mozzarella, shredded
Toss tomatoes and garlic in oil and place on baking sheet. Roast at 325 degrees for about an hour, or until they’re soft.
Combine tomatoes with vinegar, basil, salt, and pepper, and spread on baguettes. Top with sprinkling of mozzarella and broil until cheese is bubbly.
Herbed Tomato Slices
15 (1/2″ thick) tomato slices
No stick cooking spray
1/3 c. bread crumbs
2 tbsp. grated Parmesan cheese
1/4 tsp. dried basil
1 tbsp. reduced calorie margarine, melted
Arrange tomato slices in a 13 x 9 x 2 inch baking dish coated with cooking spray; set aside. Combine bread crumbs and next 3 ingredients; mix well. Sprinkle evenly over tomato slices. Bake at 350 degrees for 20-25 minutes. Garnish with basil if desired. Yield 5 servings (3 slices).
Tomato Mexican Bake
3 c. chopped fresh tomatoes
1/2 c. uncooked rice
1 med. onion, chopped
1 med. bell pepper, chopped
15 oz. can chili beans
11 oz. can whole corn
2 c. chopped cooked chicken
3 tbsp. Mexican chicken seasoning mix
Velveeta cheese slices
Tomato slices
Parsley
Stew tomatoes, rice, onion, pepper until tender; add seasoning mix. In 9 x 13 inch baking dish layer beans, corn, chopped chicken, and tomato mixture. Top with cheese and tomato slices. Sprinkle with parsley and bake at 350 degrees for 20 minutes.
Italian Bread Stuffed Tomato Salad
4 med. sized tomatoes
1 1/3 c. dry Italian bread cubes (1/2″)
1/32 c. chopped cucumber
Pinch ground black pepper
1/3 c. chopped celery
Pinch garlic powder
2 tbsp. sliced radishes, quartered
1/3 c. vegetable oil
1/4 tsp. salt
2 tsp. red wine vinegar
1/4 tsp. tarragon leaves, crushed
In a large bowl, place bread, cucumber, celery, radishes
Combine oil, vinegar, tarragon, salt, garlic powder, black pepper
Pour over bread mixture
Coat evenly
Chill 30 minutes
Turn tomatoes, stem side down
Cut tomatoes part way through into 6 wedges
Open gently to form a star
Spoon 1/2 cup of bread mixture into each tomato
Garnish with parsley
Makes 4 servings
Stuffed Tomato Salad
6 to 8 firm ripe tomatoes, peeled and cored
2 (3 oz.) pkgs. cream cheese
1/2 cucumber, grated
2 or 3 tsp. chopped parsley
1 tsp. minced onion
1/2 c. heavy cream
3/4 c. mayonnaise
Salt to taste
Lettuce cups
Mix cream cheese, cucumber, parsley, onion, salt and 3 tablespoons of the mayonnaise. Stuff the mixture into six or eight tomatoes, depending on size. Whip the cream and combine it with the remaining mayonnaise. Place stuffed tomatoes in lettuce cups and top with the whipped-cream mayonnaise
Broiled Tomato Sandwich
Toast slices of bread on one side. Butter the untoasted side of each slice and cover with slices of tomato. Season with salt, pepper and a dash of cayenne. Sprinkle with grated cheese or short strips of bacon and broil until the cheese or bacon is browned.
Herbed Tomatoes
6 ripe tomatoes, peeled and sliced
1 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. dried thyme or marjoram, crushed
1/4 c. finely snipped parsley
1/4 c. snipped chives
2/3 c. salad oil
1/4 c. tarragon vinegar
Place tomatoes in bowl; sprinkle with seasonings and herbs. Combine oil and vinegar; pour over. Cover; chill 3 hours, spooning dressing over a few times. Drain off dressing and pass with tomatoes.
HOW TO FREEZE TOMATOES
Preparation – Select firm, ripe tomatoes with deep red color.
Wash and dip in boiling water for 30 seconds to loosen skins. Core and peel. Freeze whole or in pieces. Pack into containers, leaving l-inch head space. Seal and freeze. Use only for cooking or seasoning as tomatoes will not be solid when thawed.
Juice – Wash, sort and trim firm, vine-ripened tomatoes. Cut in quarters or eighths. Simmer 5 to 10 minutes. Press through a sieve. If desired, season with 1 teaspoon salt to each quart of juice. Pour into containers, leaving headspace. Seal and freeze.
Stewed – Remove stem ends, peel and quarter ripe tomatoes. Cover and cook until tender (10 to 20 minutes). Place pan containing tomatoes in cold water to cool. Pack into containers, leaving head space. Seal and freeze.
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HOW TO REMOVE TOMATO SKINS
Place tomatoes in a pan of boiling water
Remove from heat and let sit for two to three minutes until skins crack
Lift from water with a slotted spoon
Cool slightly and remove skins
Cut in half crossways and remove seeds
HOW TO PEEL AND SKIN TOMATOES
Green Tomato Relish
12 large green Tomatoes (cored)
4 – green bell peppers, seeded
4 – medium yellow onions (I used one very large one)
1 – red bell pepper, seeded
1 – tablespoon + 2 teaspoons yellow mustard seed
1 – tablespoon celery seed
2 – cups cider vinegar
2 – cups granulated sugar
1 tablespoon + 2 teaspoons kosher salt
Chop the tomatoes and peppers very finely either by hand or in small batches in a food processor. (Dice by hand for a chunkier relish)
Put the chopped vegetables in a large pot (heavy bottom non reactive pot)
Add the mustard seed, celery seed, vinegar, kosher salt and sugar
Stir well and bring to a simmer over medium heat
Cook stirring often and skimming as needed
Simmer until things thicken into a relish, about 2 hours.
Turn into hot sterilized jars and process in a hot water bath
Fried Green Tomatoes
4 to 6 green tomatoes
salt and pepper
cornmeal
bacon grease or vegetable oil
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!
Broiled Tomatoes with Cheese
Green Tomatoes
Celery Salt
Pepper – to taste
Bread Crumbs – finely ground
½ Parmesan Cheese
1 egg – beaten well and diluted w/ 2 tbs water
Wash green tomatoes / drain and dry
Cut tomatoes crosswise into halves and slice a small piece off the tops and the bottoms Sprinkle the halves with celery salt and pepper, to taste
Combine bread crumbs and cheese
Dip tomato halves in bread crumb mixture
Dip in egg-water mixture and again in bread crumbs
Place breaded halves on a greased pan in a moderate oven, 375 degrees and bake until they are nearly soft
Place under broiler, turning once, until they are brown
Mexican Green Tomato Salsa
(makes 1 2\3 cups)
1 cup green tomatoes, coarsely chopped
1 fresh jalapeno pepper or chili pepper
2 cloves garlic, peeled and crushed
2 scallions, green and white parts, cut into l-inch lengths
1/3 cup water
2 tablespoons chopped fresh cilantro leaves
1/4 cup vegetable oil
1 teaspoon salt
1 tablespoon fresh lime juice
Combine green tomatoes, pepper, garlic, scallions and water in a 4-cup glass measure or small microwave safe mixing bowl
Cover tightly with plastic wrap
Microwave at High for two minutes
Let stand one minute
Pick plastic to release steam
Uncover carefully
Scrape into a blender or food processor
Add remaining ingredients and blend until smooth
Green Tomato Pickles
1 1/2 quarts green tomatoes, thickly sliced
2 onions, thinly sliced
1 red bell pepper, chopped
Kosher salt
2 cups white or cider vinegar
2 1/2 cups sugar
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
In a large plastic bowl or in a nonreactive colander set in the sink, layer tomatoes with onions and peppers, sprinkling salt over each layer. Repeat until all vegetables have been used. Let stand at room temperature for 6 hours. Drain and rinse briefly.
In a large enameled or other non-reactive saucepan or soup pot, combine the remaining ingredients and bring to a boil over high heat. Cook until syrup has reduced by about one-third. Add the drained vegetables, return to a boil, and cook until vegetables are tender and the liquid is reduced to a thick syrup, about 1 1/2 hours. Allow tomatoes to cool in the cooking liquid, then transfer to non-reactive containers, cover with the cooking liquid, and refrigerate for at least several days before using. Pickles may be made up to 2 months in advance and stored in the refrigerator.
Green Tomato Casserole
Wash and slice green tomatoes
Layer them in a casserole dish and on each layer, sprinkle salt, pepper, sugar and lemon peel (May also use a prepared lemon marinade spice)
Sprinkle bread or cracker crumbs on each layer and generously on top layer
Dot top layer with pats of butter
Cook about 1 hour at 400 degrees.
