Tomato Recipe Collection

The following have been adapted from various sources.

Bruschetta w/ Tomatoes & Capers (from "Best of Eating Well")

3 large tomatoes, diced 1/2 tsp. salt & 1/2 tsp ground black pepper

2 Tbsp. capers (can substitute chopped 1 loaf French bread

arugula or chopped fresh basil) 1 clove garlic

1 tsp plus 2 Tbsp olive oil

1) Dice tomatoes and combine with capers or arugula or basil, 1 tsp. oil, salt and pepper (this can be made ahead

and held in refrigerator for up to 2 hours. Bring to room temp. before using)

2) Shortly before serving, cut bread into 3/4" thick slices. Grill on both sides over coals or under broiler until lightly toasted. While bread is grilling, place remaining 2 Tbsp. oil & garlic in small saucepan and warm over low heat on top of stove. Brush one side of bread with garlic oil & spoon tomato mixture over top. Serves 6.

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Tomato Bread Salad - Panzanella (adapted from "Fine Cooking")

4 c. torn pieces of sourdough bread (about 1" pieces) 1/2 cup extra-virgin olive oil

1 tsp Dijon mustard 1 1/2 lb ripe, meaty tomatoes,

1 1/4 tsp sea salt cut into 1/2-inch dice (about 3 1/2 c.)

freshly ground black pepper 1 cucumber, seeded and diced

1-2 garlic cloves, finely minced 3 Tbsp. shopped fresh basil

3 Tbsp red wine vinegar 3 Tbsp chopped fresh mint

1 red onion, diced 2 Tbsp capers, drained & rinsed

1/2 lb. feta cheese (optional)

1) Preheat oven to 400 degrees. Spread torn bread pieces on a baking sheet and toast until deep golden brown (about 15 min.) Stir once or twice as they are toasting. Set aside to cool.

2) In large bowl, whisk together mustard, salt, pepper, garlic & vinegar. Add diced onion and let sit for about 30 min. Stir in olive oil. Dice tomatoes and cucumber.

3) Add tomatoes and cucumbers to bowl with the dressing. Add the bread and fresh herbs and toss well. Taste and adjust seasonings to taste. Crumble feta over the top in large chunks and toss briefly.

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Roasted Tomato-Bread Soup - Pappa Al Pomodoro

(adapted from Alex Roberts of Restaurant Alma in Minneapolis)

1/2 c. olive oil 1 (2-in by 2-in) parmesan rind (optional)

1/4 c. garlic, peeled & thinly sliced 1 spring fresh rosemary

1/4 c. chopped basil 1 bay leaf

4 c. ripe tomatoes, peeled, seeded and salt and pepper

coarsely chopped 2 c. day-old bread cubes (ciabatta type,

3 c. chicken stock crusts removed)

1) Heat large soup pot over medium heat. Add olive oil and heat until oil is hot but not smoking. Add garlic and stir or shake pan vigorously until garlic is nicely browned, being careful not to burn garlic. Add basil, stir and immediately add tomatoes. Stir until tomatoes and olive oil begin to emulsify, about 2 minutes. Add chicken stock, parmesan rind, rosemary, bay leaf, salt and pepper and simmer at medium heat for 20 min.

2) Remove soup from heat and remove and discard Parmesan rind, rosemary and bay leaf. Add bread cubes and let bread soak into soup garnishing with croutons and/or fresh basil.

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Roasted Red Pepper & Tomato Gazpacho (from "Fine Cooking" magazine)

3 large red bell peppers, halved 4 scallions, white & green parts, finely chopped

lengthwise & seeded 1 c. cucumber, peeled, seeded, finely diced

2 lb. ripe tomatoes (about 6 med), peeled 1/2 c. chopped mixed herbs, such as basil,

seeded, and chopped (about 3 cups) chervil, parsley, thyme, marjoram, & tarragon

2 cloves garlic, finely chopped salt & freshly ground pepper, to taste

1/3 cup extra-virgin olive oil (or more) 1/4 c. crumbled goat cheese

1/4 c. fresh lemon juice (1-2 lemons) (or 1/3 c. cooked tiny shrimp)

1 ) Roast the peppers : Set the broiler rack on the top rung and heat the broiler. Lightly oil a broiling pan. Set the pepper halves on the pan, cut side down, and flatten them with your palm. Broil until the skins blister and blacken, 10 to 15 minutes. Seal the peppers in a paper bag so the peppers steam and the skins loosen.

2) When the peppers are cool enough to handle, peel away the blackened skin and discard it. (don't rinse peppers or you'll dilute their flavor).

3) Make the gazpacho : Chop the peppers and tomatoes and put them in a large mixing bowl and stir in garlic. Gradually stir in olive oil. Add lemon juice, scallions, cucumber and all but 2 tsp of the herbs. Taste, season the soup well with salt and pepper, taste again, and add more drops of olive oil or lemon juice, if you like. Cover and chill.

4) If using goat cheese, put it in a bowl and sprinkle generously with olive oil, the reserved fresh herbs, and pepper to taste; toss gently with rubber spatula. If using the shrimp, put it in a bowl, moisten with olive oil, and add the reserved fresh herbs and salt and pepper to taste; toss with spatula. Serve in chilled bowls.

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Fried Green Tomatoes (from Mollie Katzen's vegetarian cookbook)

4 medium green tomatoes, 1/8 tsp cayenne

cut into slices (1/2-in thick) 1 c. milk

1 c. flour 2 large eggs

1 c. cornmeal oil, butter or bacon grease

2 tsp baking powder for pan

3/4 tsp salt

1) Combine dry ingredients in bowl and stir until well combined.

2) In separate bowl, beat together milk & eggs until frothy. Make a well in center of dry ingredients and pour the milk/egg mixture into this well. Stir until thoroughly combined, but don't over mix.

3) Core the tomatoes and cut them into 1/2-inch rounds. Meanwhile begin heating a little oil or melting a little butter in a skillet over medium heat, enough to cover the bottom of a skillet (about 1/4 inch).

4) Add the tomato slices to the batter one by one, pushing them around gently with a spoon until they are well coated. Lift them from the batter with the spoon, and add them to the hot skillet. (You might need to spoon a little extra batter on top of each tomato, so no bald spots are peeking though.)

5) Fry on both sides until crispy and golden. Serve hot, topped with sour cream or plain yogurt, if desired. Dip tomato slices in batter, then dip in cornmeal mixture, and fry on both sides until crispy and golden.

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Parmesan-Crusted Green Tomato Gratin (from "Fine Cooking" magazine)

1/4 lb. bacon, chopped 4 green tomatoes (about 1/2 lb. each), sliced

1 large red onion, thinly sliced 1/4 inch thick

5 Tbsp grated Parmesan 3/4 tsp salt

5 Tbsp breadcrumbs freshly ground black pepper to taste

1 Tbsp vegetable oil 1 Tbsp fresh thyme leaves

1) Lightly brown the bacon in skillet over medium heat, about 4 minutes. Pour off all but 2 Tbsp of the fat. Add the onion and cook over low heat until caramelized, about 20 minutes.

2) Meanwhile, combine the Parmesan, breadcrumbs, and oil and set aside. Heat the oven to 350 degrees.

3) On one side of a round or oval shallow baking dish, arrange 4-5 tomato slices, overlapping them slightly. Spoon some of the bacon-onion mixture on the lower half of each tomato slice, and then lay another row of tomatoes across the first row. Layer the tomatoes at a slight angle against one another, topping each slice with the bacon-onion mixture. Repeat until the dish is full. Sprinkle with the salt, pepper, fresh thyme, and the Parmesan-breadcrumb mixture.

4) Cover the dish with foil and cook for 30 minutes. Remove the foil and continue cooking until the tomatoes are very tender and the top of the gratin is browned, about another 30 minutes.

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Cherry Tomatoes with Basil and Garlic (from "Tomatoes" by Patricia Mack)

1 pint cherry tomatoes, halved 1/4 tsp sea salt

2 cloves garlic, minced 1/3 c. chopped fresh basil

2 Tbsp extra-virgin olive oil 1/4 c. shopped pine nuts, optional

juice of 1 lemon

1) In a large bowl, combine cherry tomatoes, garlic, oil, lemon juice and salt. Cover and refrigerate until ready to serve. Just before serving, sprinkle with basil and toss. Sprinkle with pine nuts, if desired.

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Grilled Tomato Sandwiches

12 (3/4-inch-thick) slices tomato 1/4 tsp freshly ground black pepper

1/2 tsp salt, divided 6 Tbsp low-fat mayonnaise

12 (a-ounce) slices sourdough bread, tasted 1 tsp fresh lemon juice

Cooking spray 1 garlic clove, minced

1 Tbsp balsamic vinegar 3 c. trimmed arugula

1) Prepare grill; Sprinkle tomato slices with 1/4 tsp salt. Place tomato slices, salted sides down, on paper towels and let stand 10 minutes. Repeat procedure on other side of tomato slices.

2) Place tomato slices and bread slices on grill rack coated with cooking spray; grill 2 minutes, turning once. Sprinkle tomato slices with 1/4 tsp salt, vinegar, and pepper.

3) Combine mayonnaise, juice, and garlic in a bowl. Spread 1 Tbsp mayonnaise mixture on each of 6 bread slices; top each with 2 tomato slices, 1/2 c. arugula and 1 bread slice. Serve immediately.

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Three Tomato Sauces: For Fresh Use; For Freezing; For Canning

Fresh Tomato Sauce with Fennel and Orange (From "Cooks Illustrated")

4 Tbsp extra-virgin olive oil 2 strip orange peel (3 x 1-inch), plus 3 Tbsp

1 med fennel bulb, trimmed of stalks, halved juice from 1 orange

2 med garlic cloves, minced 3 lb. ripe round tomatoes, cored, peeled,

1/2 tsp fennel seed, lightly crushed seeded, & cut into 1/2-inch pieces (about 3 3/4 c.)

pinch saffron, crushed (optional) 3 Tbsp chopped fresh basil leaves

1/8 tsp hot red pepper flakes 1/4 tsp table salt

granulated sugar (optional) 1/8 tsp ground black pepper

1) Heat 2 Tbsp oil in 10-inch skillet over medium-high heat until shimmering. Add fennel and cook, stirring occasionally, until softened and browned around edges, 4 to 6 min. Add garlic, fennel seed, saffron (if using), pepper flakes, and orange peel; cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomatoes and cook until tomato pieces lose their shape to form chunky sauce, about 10 minutes.

2) Remove and discard orange peel. Stir in orange juice, basil, salt, pepper, and sugar to taste. Toss sauce and remaining 2 Tbsp oil with pasta and serve.

note: If your tomatoes are tart, you may need to add up to 1/2 tsp sugar.

Fresh Tomato Sauce for Freezing (from "Eating Well" magazine)

4 1/2 lb. meaty tomatoes 1/4 tomato paste

1/4 c. extra-virgin olive oil 1 tsp dried oregano

3/4 c. chopped garlic (about 2 heads) 1/2 c. red wine

4 c. diced onions (3-4 med.) 2 Tbsp red-wine vinegar

1 1/2 tsp salt & fresh pepper to taste 1/2 c. chopped fresh basil

1) Peel & seed tomatoes. Coarsely chop and set aside.

2) Heat oil in dutch oven over med heat. Add garlic and cook, stirring constantly, for about 30 seconds, and then add onions and sauté until translucent.

3) Add tomatoes and their juice, tomato paste, salt & pepper, oregano, wine, vinegar, basil and 1 Tbsp. sugar (if using). Bring to boil. Reduce heat and simmer, covered, 1 hour, stirring frequently. Remove cover and continue to cook, stirring, until mixture thickens to consistency you prefer. Adjust salt and pepper to taste.

4) Cool sauce to room temperature before packing in 1-quart freezer containers and placing in freezer. Leave at least 1/2inch space at top of container for expansion. Freeze for up to 6 months.

Zesty Tomato Sauce for Canning (from "Portland Oregonian")

6 1/2 lb. firm, ripe tomatoes, peeled & coarsely 1 cup firmly packed brown sugar

chopped to measure about 13 cups) 2 tsp Worcestershire sauce

1/2 lb onions, coarsely chopped (about 3 med) 2 tsp salt

3/4 lb. red or green bell peppers, cored, seeded 1 1/2 tsp ground cinnamon

and coarsely chopped 1 tsp dry mustard

1-2 jalapeno peppers, halved & seeded 1 tsp ground mace

3 cups cider vinegar 1 tsp ground cloves

1) Wash 3 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

2) Place prepared tomatoes, onions, bell peppers and jalapenos in the work bowl of a food processor, in batches if necessary, and pulse/chop to a rough puree. Transfer the mixture to a wide 4-quart saucepan. Add vinegar and sugar, bring quickly to a boil, and simmer about 2-3 hours (or until about the consistency of ketchup), stirring occasionally. After the first hour, stir in Worcestershire, salt, cinnamon, mustard, mace and cloves. Stir often, especially toward the end of the cooking time, to prevent sticking.

3) Ladle into 1 hot jar at a time, leaving 1/2 inch head space. Wipe jar rim. Attack lid. Fill and close remain jars. Process in a boiling water canner for 15 minutes (20 min at 1,000 to 6,000 feet; 25 minutes above 6,000 feet).

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Home-Dried Tomatoes (best with Principe Borghese Heirloom tomatoes or Roma-types)

2 lbs. of Romas for 14 cups of sundrieds, halved if they are less than 2 " long; quartered if they are larger

2 to 4 Tbsp. sea salt

1 to 2 tsp fresh ground black pepper

2-4 Tbsp. fresh herbs (can use basil, oregano and/or thyme

2 Tbsp olive oil (optional)

Oven-drying method : Combine seasonings and salt. Toss the tomatoes in olive oil if desired and place cut side up on jelly roll pans. Sprinkle seasoning mix over surface of each tomato (seasonings are strictly for flavor and can be omitted). Bake at 170 degrees for about 3 hours. Leave the oven door propped open about 3" to allow moisture to escape. After 3 hours, turn the tomatoes over, cut side down, and press gently with a spatula. Continue to dry, turning occasionally until tomatoes are dry. The time it takes to dry varies depending on moisture of tomatoes. It may take up to 12 hours or so.

To dry in dehydrator : Dry tomatoes according to manufacturer's instructions, or prepare according to oven-drying method. If you want the prettiest dried tomatoes, turn them every hour or so. They're done when they are dry but still pliable - like the texture of a dried apricot . To store: You can store the dried tomatoes in airtight containers in a cool dark place, or freeze. To store in olive oil : Dip tomatoes in saucer of white or red wine vinegar, shake off the excess, and pack in olive oil. When jar is full cap it tightly and store at cool room temp. indefinitely (if you used vinegar). Can also store in refrigerator (oil will turn cloudy, but will clear up when warmed). As tomatoes are removed from jar, add more oil to keep covered.

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Sun-dried Tomato Dip (from Star Tribune)

8 sun-dried tomato halves (not oil-packed) 1 tsp. red wine vinegar

1/4 c. shopped fresh parsley 1/2 tsp. salt

1 Tbsp chopped fresh chives 1/2 tsp. pepper

1 Tbsp olive or vegetable oil 1 clove garlic, finely chopped

2 tsp lemon juice 3/4 c. plain nonfat yogurt

3/4 c. low-fat sour cream

1) Heat tomato halves in 1-inch water to boiling; reduce heat to medium. Simmer uncovered about 5 minutes or until water has evaporated.

2) Place tomatoes with parsley, chives, oil, lemon juice, vinegar, salt, pepper and garlic in blender or food processor. Cover and blend until smooth.

3) Pour tomato mixture into medium glass or plastic bowl. Stir in yogurt and sour cream. Cover and refrigerate.

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Tomatoes Roasted with Rosemary and Lemon

(from "Fresh and Easy: Best of Cooking Light")

1/4 c. chopped fresh flat-leaf parsley 1/2 tsp salt

1 Tbsp chopped fresh rosemary 1/2 tsp freshly ground black pepper

1 Tbsp extra-virgin olive oil 4 lb. plum tomatoes, quartered lengthwise

2 tsp grated lemon rind 3 garlic cloves, minced

1) Preheat oven to 400 degrees; Place all ingredients in large bowl; toss well to combine. Place tomato mixture in a 13 x 9-inch baking dish. Bake at 400 degrees for 30 minutes, stirring every 10 minutes. Remove mixture from oven.

2) Preheat broiler; Broil tomatoes for 10 minutes or until they begin to brown. Remove from oven; stir gently to combine. Yield: 10 servings (serving size: 1/2 cup).

Note: Place chilled tomatoes in heavy-duty zip-top plastic bags; freeze for up to 3 months.

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Georgia Cracker Salad (from Mary Hunt)

1 sleeve saltine crackers 1 1/2 c. mayonnaise

1 large ripe tomato, finely chopped 1 hardboiled egg, finely chopped

3 green onions salt & pepper to taste

1) Using hands, coarsely crush crackers into medium-size bowl. Add tomato, onions, mayonnaise, and egg.

2) Mix well. Season with salt & pepper and serve immediately.

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Fresh Salsa Picante (from Star Tribune)

5 Roma tomatoes, coarsely chopped 2 Tbsp chopped cilantro

1/4 c. minced green pepper 2 Tbsp minced parsley

2 jalapeno or other chile, seeded & shopped 1/4 tsp ground cumin

6 med. garlic cloves, minced 1/4 to 1/2 tsp cayenne pepper

3 Tbsp. minced onion 1/8 tsp ground cinnamon

2 Tbsp fresh lime juice fresh ground pepper

1) Combine tomatoes, green pepper, chiles, garlic, onion, lime juice, cilantro, parsley, cumin, cayenne, cinnamon & pepper to taste in bowl. Cover and let marinate in refrigerator for 12 hours. (Fresh salsa can be refrigerated 4-5 days.)

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Thin-Crust Skillet Pizza (from "Cook's Country")

Toppings: 4 med. plum tomatoes 1 c. shredded mozzarella cheese

cored, seeded & chopped 1/2 c. grated parmesan cheese

1/2 tsp salt 1/2 c. finely chopped fresh basil

Dough: 1 c. all-purpose flour 1/2 tsp salt

1/2 tsp baking powder 1/3 c. beer (preferably brown ale)

1/2 tsp sugar 7 Tbsp. olive oil

1) For toppings: toss tomatoes & salt in large bowl, then transfer to paper towel-lined plate; let drain 15 min. combine cheeses and basil in medium bowl; refrigerate while preparing dough.

2) For the dough: Combine flour, baking powder, sugar, and salt in food processor. with processor running, slowly add beer and 1 Tbsp oil land process until dough pulls away from sides and forms shaggy ball, about 1 minute. Using floured hands, form dough into tight ball and cover loosely with plastic wrap; let rest 10 min. (dough can be wrapped tightly in plastic and frozen for up to 1 week.)

3) Divide dough in half. On lightly floured surface, roll each half into very thin 9-inch round Heat 3 Tbsp oil in large nonstick skillet over medium heat until just smoking. Transfer 1 dough round to skillet and cook, poking any bubbles that form with fork, until bottom is deep golden brown and crisp, 3-4 minutes. Flip dough and sprinkle with half of drained tomatoes and half of cheese mixture. Reduce heat to low and cook, covered until second side is crisp and cheeses have melted, about 5 minutes. Transfer pizza to cutting board Wipe out pan and repeat with remaining oil, dough and toppings. Slice into wedges. Serve.

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Tomato Tarte Tatin Dessert (from "Bon Appetit" magazine)

1 3/4 lb. plum tomatoes (8 large) 1 tsp vanilla extract

3 Tbsp unsalted butter, room temperature 1 sheet frozen puff pastry (half of 17.3-oz

3/4 c. sugar pkg), thawed, corners cut off to make 9-10-inch round

lightly sweetened whipped cream

1) Preheat oven to 425 degrees. Bring large saucepan of water to boil. Cut shallow X in bottom of each tomato. Add 4 tomatoes to boiling water. Blanch tomatoes just until skins at X begin to peel back, 15 to 30 seconds. Using slotted spoon, transfer blanched tomatoes to bowl of ice water to cool quickly. Repeat with remaining tomatoes. Peel tomatoes. Cut out cores, halve lengthwise, and remove seeds.

2) Spread butter over bottom of 9 1/2-inch-deep ovenproof skillet (preferably cast-iron). Sprinkle 3/4 cup sugar over butter. Arrange tomato halves, rounded side down and close together, in concentric circles in skillet to fill completely.

3) Place skillet over medium heat. Cook until sugar and butter are reduced to thickly bubbling, deep amber syrup (about 1/4 inch deep in bottom of skillet), moving tomatoes occasionally to prevent burning, about 25 minutes. Remove skillet from heat. Immediately drizzle vanilla over tomatoes. Top with pastry round. Using knife, tuck in edges of pastry. Cut 2 or 3 small slits in pastry. Place skillet in oven and bake tart until pastry is deep golden brown, about 24 minutes.

4) Cool tart in skillet 10 minutes. Cut around sides of skillet to loosen pastry. Place large platter over skillet. Using oven mitts as aid, hold skillet and platter firmly together and invert, allowing tart to settle onto platter. Carefully lift off skillet. Rearrange any tomato halves that may have become dislodged. Serve tart warm or at room temperature with shipped cream.

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