| Easy Tomato Sauce
No need for canning. We find that the easiest storage technique is to freeze the sauce in plastic freezer bags. One helpful tool you’ll need is a Foley Food Mill, a hand operated device for separating out the skin and seeds from sauce.
- Rinse the tomatoes and cut out any bad spots
- Place in large cooking pot and start simmering
- Place one carrot in the pot as this offsets some of the acidity of the tomatoes
- Add a few fresh leaves of basil or oregano
- Allow to cool enough to work with the sauce. Pour cooked tomatoes into the Food Mill and turn the crank to filter out seeds and skins
- Pour sauce into freezer bags and freeze
Tasty, Easy Salsa
Enjoy mixing and matching different ingredients to make your own signature salsa. Use these recommendations as a starting point:
2 large or 3 medium tomatoes, cubed to 1/2”
2 tablespoons fresh cilantro
1 medium onion, diced to 1/2” pieces
juice from ½ lime
2 cloves carlic, peeled and smashed
1 pepper, diced to ½” pieces
BAKED TOMATOES (from French Cooking by Clements)
2 large tomatoes
3 Tbsp dried breadcrumbs (see note below)
2 garlic cloves, finely chopped (optional)
2 Tbsp chopped fresh parsley
2-3 Tbsp olive oil
salt and freshly ground black pepper
sprigs of parsley for garnish
Preheat oven to 425 F
Cut tomatoes in half crossways and arrange them cut side up on a foil lined baking sheet.
Mix together breadcrumbs, garlic, parsley and pepper and spoon over the tomatoes.
Drizzle generously with olive oil and bake on the top rack of the oven for 8-10 minutes until lightly browned. Garnish with parsley
(Note: An option for breadcrumbs is to toast a slice of bread and then crumble it between your fingers)
HEIRLOOM TOMATO SALAD
The red, yellow, and orange tomatoes make this stunning salad extra flavorful and beautiful. Feel free to use fresh-from-the-garden red tomatoes to make this salad. From Southern Cooking. Ingredients:
- 8 to 10 small tomatoes, a variety of colors if possible
- 2 cloves garlic, finely minced
- 1/4 cup diced sweet onion or purple onion
- 1 tablespoon fresh chopped parsley
- 1 tablespoon fresh chopped basil, or 1 teaspoon dried leaf basil
- 2 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/2 to 1 teaspoon salt, or to taste
- 1/4 teaspoon fresh ground black pepper
Preparation:Cut cores from the tomatoes; slice each tomato into 8 to 10 wedges. Combine with remaining ingredients in a large bowl; toss to blend well. Cover and refrigerate for at least 1 hour before serving. Serve on salad greens, if desired. Serves 6 to 8
1 pt. tomatoes, slightly chopped or mashed
1 1/2 c. sugar
2 tbsp. flour
3 slices bread, crumbled
1/2 to 1/4 tsp. cinnamon
1/4 stick butter, melted in baking pan
1/2 tsp. salt
Mix dry ingredients and crumbled bread. Add tomatoes. Pour in baking pan or glass dish. Bake at 350 degrees until firm. Printed from COOKS.COM
BAKED WHOLE TOMATOES (Gayle’s favorite)
Cut slice from stem ends of 4 medium tomatoes Combine 1/4 cup dry bread crumbs, 1/4 cup grated Parmesan cheese, 1/4 cup melted butter, 2 tablespoons finely chopped green onions, 1 teaspoon salt and dash of pepper. Top tomatoes with cheese crumb mixture; bake at 350 degrees for 30 minutes. Sprinkle with additional Parmesan. Printed from COOKS.COM
LAURA DAWAHARE'S TARTE AU TOMATE
If you’re in a hurry, buy a ready-made pie crust. This recipe is from a member!
CRUST: 2 c. flour
1/2 c. salted butter
1/2 t salt
2 T shortening
2-3T ice water
FILLING: 2-3 fresh ripe tomatoes, cored and sliced.
1/2 t. each salt and pepper
1/4 cup chopped chives
1/8 c. sliced basil (or more if you like it)
1/2 cup mayonnaise
2 c. shredded sharp cheddar cheese
Preheat oven to 425 degrees. Blend flour, salt, butter and shortening together using food processor, forks or fingertips. Add ice water 1T at a time until dough comes together into a ball. Gather into a disk, wrap and chill. Line 9" pie tin with dough, parchment and pastry weights. Bake 5-8 minutes or until set. Remove weights and parchment. Reduce oven temp to 400.
Line pastry shell with sliced tomatoes, sprinkling each layer with seasonings and herbs. Mix mayo and cheese together in separate bowl; spread over tomatoes, taking care to seal edges of pie crust well with mayo mixture. Bake 20 minutes at 400 degrees. Serve immediately.
SAVING TOMATOES FOR WINTER
1. Halve the tomatoes, place them on a foil lined pan and sprinkle with salt and thyme. Roast them in a 350 oven for 1 hour. Allow to cool and place in plastics bags for freezing. Defrost for use on pizza or panini.
2. Use a food drier to make “sun dried” tomatoes
3. Make sauce. If you are uncomfortable with canning, then go ahead and freeze it in bags. Simmer the tomatoes in a small amount of water for an hour or so. Use a Foley Food Mill to remove the skin and seeds. You can either freeze this as-is for use as a base for soup or chili. Sometimes we take the next step and place the tomato puree back on the stove and add peppers, onions and herbs, cooking it down into a sauce consistency before bagging and freezing. Labeling the bags is a good idea!
QUICK BROILED TOMATOES
Delicious fresh tomatoes, sliced and broiled with Dijon mustard, bread crumbs, Parmesan cheese, and seasonings.
- 2 medium tomatoes
- Dijon mustard
- fresh ground pepper
- ground cayenne pepper, to taste
- 3 tablespoons melted butter
- 1/4 cup seasoned fine dry bread crumbs
- 1/4 cup grated Parmesan cheese
Cut tomatoes in half; spread cut side with mustard and sprinkle with a little salt, pepper, and cayenne pepper to taste. Combine melted butter, bread crumbs, and Parmesan cheese.
Gourmet Garden Tomato Salad
This recipe from Country magazine (Aug-Sep 08) is a great way to present the heirloom tomatoes.
1.5 pounds tomatoes of various color, sliced ¼ inch
1/3 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon sugar
¼ teaspoon salt
¼ teaspoon pepper
½ cup crumbled feta cheese
1/3 cup fresh basil leaves (sliced or torn)
In a jar with a tigh-fitting lid, combine the oil, vinegar, sugar, salt and pepper; shake well. Drizzle over the tomatoes. Top with cheese and basil. Serve promptly.
Fresh Tomato Salsa Recipe
2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
1/2 red onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
1 serano (or other) pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Optional: oregano and or cumin to taste
1 Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.
2 Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.
Let sit for an hour for the flavors to combine.
Makes approximately 3-4 cups. Serve with chips, tortillas, tacos, burritos, tostadas