Tuesday, March 20, 2012

Tomato Recipes

Here are some more recipes for using up those tomatoes from your garden.

Tomato Sandwich with Parsley or Basil
4 slices whole wheat bread
4 slices white bread
1 onion, grated
1  cup  Mayonnaise
Black pepper
2 tomatoes, slices
Salt  to taste (may wish to use Lawry’s Salt)
1 bunch parsley, optional

Begin by cutting the bread into circles with a biscuit cutter or cookie cutter. Combine the grated onion, mayonnaise, and black pepper. Spread mixture onto the cut out bread circles, and place the white bread circles on top of the wheat circles.  Great time to get some special breads.  Cover and refrigerate.
To prepare the tomatoes, peel, slice, and drain thoroughly between layers of paper towels. Sprinkle the tomatoes with Lawry's seasoning salt before assembling the sandwiches. At this time, parsley or basil leaves may be added to the sandwiches.  I like plain.  Prepare the sandwiches several hours before the party. Cover with a damp towel and refrigerate.  Makes 4 to 6 servings.  Makes a great appetizer or great for showers. 

Tomato Dressing

1 pint cherry tomatoes
1 clove garlic, smashed
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon red wine vinegar
1 teaspoon sugar
 Handful fresh parsley leaves

Preheat oven to 350 degrees F. Take a roasting dish and lay the tomatoes out with the garlic. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 15 to 20 minutes until the tomatoes have burst and juices are slightly caramelized.

Remove from the oven and place in a blender with all the pan juices. Add the red wine vinegar, 1/4 cup olive oil, sugar, parsley, and salt and pepper. Pulse until well combined. Set aside to cool in the refrigerator while you prepare the croutons.


This is my favorite salsa recipe.  

4 large diced tomatoes
1 jalapeno  pepper (seed and take out veins to decrease heat)
1/4 cup thinly sliced green onion or chopped red onion
1/4 cup chopped fresh parsley or cilantro (optional, I leave out)
2 tablespoons lemon or lime juice (lime preferred)
1/8 teaspoon pepper
1 clove garlic, finely minced
1/4 teaspoon salt, or to taste

Drain tomatoes, reserving only 1/4 cup of the juice. Combine tomatoes and juice with remaining ingredients; cover and chill at least 4 hours. Serve with tortilla chips.

Makes about 2 1/2 cups.

You can also add avocado as a variation.

Stuffed Tomato With Shrimp and Bacon

1 can (approx. 15 ounces) artichoke hearts, chopped
1/2 cup chopped celery
1/2 cup chopped green onions, with most of green
1 cup mayonnaise, approximately
6 to 8 medium to large tomatoes
1 1/2 cups cooked shrimp, shelled, deveined, and coarsely chopped if large
10 slices bacon, cooked, drained, and crumbled

Combine artichoke hearts with celery, green onions, and enough mayonnaise to moisten to your taste. Just before serving, add shrimp to stuffing. Peel and scoop out 8 tomatoes; stuff with the shrimp mixture. Place on lettuce. Sprinkle crumbled bacon over each filled tomato.

Simple Stuffed Tomato

You can cut up a tomato into wedges not cutting all the way through the tomato.  Push the tomato open and fill it with a chicken or tuna salad of your choice.  Makes a great salad or side dish. 

Roasted Cherry Tomatoes

2 pounds cherry tomatoes, 3 tablespoons extra-virgin olive oil, Kosher salt and freshly ground pepper

Heat the oven to 400 degrees F. Place the tomatoes on a sheet pan, drizzle over the olive oil and season with salt and pepper. Roast until the tomatoes collapse, about 10 minutes.  You can also add finely chopped garlic before baking for extra flavor.  You can chop some fresh basil and put on the tomatoes before serving.  

There will be more tomato recipes tomorrow.  Be happy and may God bless you and yours. 

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