Tomato Recipes

Tuna Bread Salad

2 cups cubed French bread

2 6-ounce cans solid white-meat tuna, packed in water, drained

1/4 small red onion, slivered lengthwise

2 med sized ripe tomatoes, cut into 1/2-inch cubes

1/2 cup coarsely torn fresh basil

2 T. extra-virgin olive oil

1 1/2 T. red-wine vinegar

Salt and pepper, to taste

Preheat the oven to 350 degrees. Spread the bread cubes on a baking sheet and bake until toasted, about 20 minutes.

Place the tuna in a bowl and cut apart with a knife. Don't mash, but separate the meat. Pull onion slivers apart and add to the tuna along with the remaining ingredients. Just before serving, toss in the bread cubes. Serves six.

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Pita Bread Pizza

2 10 inch pita breads

2 medium tomatoes

1/2 cup Feta cheese

1 cup chopped fresh basil leaves

Parmesan cheese

Top each bread with tomatoes, Feta cheese, basil and sprinkle with Parmesan cheese for a quick and easy meal.

Bake at 400 degrees for 8 to 10 minutes. Serves 2.

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Green Bean Tomato Salad with Basil and Feta Cheese

1 lb. steamed green beans

1 lb. chopped tomatoes

1 1/2 oz Fresh basil

1/4 cup Balsamic Vinegar

Crumbled Feta cheese

Steam green beans, toss with tomatoes, basil and basalmic vinegar.

Top with crumbled Feta cheese.

Serve hot or cold.  

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Joie's & Melissa's & Liz's & Judi's & Diane‚s & Nancy's Tomato Pie

10" pie shell (or Mrs. Smith's 9")

1/3 c. Dijon mustard

1 lb. mozzarella, thinly sliced

5 med. size, firm, ripe tomatoes, thinly sliced

2 large zucchini, thinly sliced

1/2 tsp. chopped garlic (or more)

1/2 tsp. oregano (can skip)

Salt

Freshly ground pepper

1 tbsp. olive oil

2 tbsp. freshly chopped basil

Preheat oven to 400

Spread with mustard. Cover with mozzarella.

Beginning at outer edge of shell, overlap tomato and zucchini slices in a spiral, alternating for color.

Do second layer. Fill center with remaining slices.

Sprinkle top with grated mozzarella Sprinkle top with garlic & oregano

Season to taste with salt & pepper Drizzle with olive oil

Bake on cookie sheet for 40 min. (Check after 20 min.)

Sprinkle top with fresh basil near end of cooking.

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Baked Potato With Tomato Basil Dressing

1 1/2 cups chopped ripe or firm-ripe tomatoes

2 teaspoons chopped or pressed garlic

3 tablespoons chopped fresh basil leaves

2 tablespoons lemon juice

1/2 cup olive or salad oil

2 pounds Yukon Gold potatoes, scrubbed

Salt and Pepper

In a blender or food processor, combine tomatoes, garlic, 1 tablespoon basil,

lemon juice, and oil. Whirl until smooth.

Cut potatoes into 1 1/2 to 2 inch chunks and spread level in a shallow 3-quart casserole (9 by 13 in.)

Bake in a 425 degree oven for 20 minutes.

Pour tomato mixture over potatoes and continue to bake until potatoes are tender when pierced,

20 to 25 minutes longer; stir several times.

Sprinkle remaining 2 tablespoons basil over potatoes; season to taste with salt and pepper.

Prep and serve time: 1 hour

Makes: 4 or 5 servings

Per serving: 353 cal., 56% (198 cal.) from fat

4.1 g protein; 22 g fat (2.9 g sat.), 36 g carbo (3.9 g fiber);

20 mg sodium; 16 mg chol.

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 Hot Brie Pasta

1/2 -1 lb. of ripe Brie

1/2 cup olive oil

1 cup fresh basil in strips

4 large cloves garlic, minced

4 tomatoes, seeded and cubed

1/2 tsp. salt

3/4 tsp. ground pepper

1 lb. pasta--penne or tube shaped best

6 oz grated parmesan cheese

De-rind cheese and cut into irregular sized pieces.

Combine with next 6 ingredients in large bowl and let stand for 2 hours at room temperature.

Cook and drain pasta, toss with Brie mixture. Top with parmesan cheese and serve.

Makes 4-6 servings.

Great the next day warmed a bit.

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Fried Green Tomatoes

4 Large green tomatoes

Cornmeal or flour

Salt and pepper

Oil

Slice tomatoes 1/4 inch thick.

Dip in milk or water.

Coat with cornmeal or flour.

(Some people like to use both!)

Sprinkle with salt and pepper.

Fry in a small amount of oil until golden brown.

*Low Fat Version*

Instead of frying, broil 10 minutes, turning once at 5 minutes.

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 Green Tomato Hors d'oeuvres

Green tomatoes

Large onion

Olive oil

Lemon pepper

Garlic salt

Cut thick slices of green tomatoes and onion. Drizzle with olive oil.

Sprinkle with lemon pepper and garlic salt.

Sandwich in vegetable screen and grill on barbecue until done.

Serve and Enjoy!

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Green Tomato Pie

6-8 medium green tomatoes, peeled, sliced

1 lemon, thinly sliced

2 T. cornstarch

2 T water

1 cup sugar

2 T butter

1/2 t. ground cinnamon

1/4 t. salt

(double crust pie shell, frozen, mix, or homemade)

Boil tomatoes and lemon; cover.

Simmer 10 minutes, until tomatoes appear transparent.

Combine cornstarch & water; add to tomato mixture.

Add sugar, butter, cinnamon, and salt; stirring constantly, bring to boil.

Boil 1 minute; remove from heat.

Follow pastry instructions for baking 2-crust pie.

Place filling in pie; add top crust. Seal; flute edges.

Cut steam vents in top crust.

Bake in preheated 425º F oven approximately 35 minutes.

Serve at room temperature. Yield 8 servings.

*from our customer friend, Nancy S.

--Thanks Nancy!

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