Tomato recipes????????

Question

Anyone know of any good recipes with tomatoes?

My mom brought home like 30 tomatoes from a farmer.

Thanks! :D

Answer 1

Stuffed Caprise Tomatoes

Basil Vinaigrette (see recipe below)

10 plum or Roma tomatoes, halved lengthwise

Fresh Mozzarella Cheese, cubed

Extra virgin olive oil

Make Basil Vinaigrette; set aside. Halve each tomato lengthwise; scrape out the insides with a spoon; discard insides.

In a small bowl, combine mozzarella cubes with a little olive oil. Fill tomato halves with mozzarella cubes.

To serve, drizzle Basil Vinaigrette over the top of the mozzarella cubes in the tomato shells and place on a large serving plate.

Basil Vinaigrette:

1 cup (packed) fresh basil leaves

1/2 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoons sherry wine vinegar

1 tablespoon Dijon mustard

In the blender, add basil, olive oil, lemon juice, wine vinegar, and Dijon mustard; Blend until mixture is a bright emerald green and slightly thick. NOTE: The vinaigrette can be made ahead of time and refrigerated. Serve at room temperature.

Answer 2

Hey! That is a lot of tomatoes! Well, here are some ways to use them. Go onto this website - it has loads of recipes.

Answer 3

Herbed Tomato Salad

1/2 cup sour cream

1 tablespoon lemon juice

1 teaspoon McCormick Italian Seasoning

1/4 teaspoon McCormick Garlic Powder

1/8 teaspoon salt

1/4 cup milk

2 fresh red tomatoes, thinly sliced

2 fresh yellow tomatoes, thinly sliced

1/2 medium cucumber, thinly sliced

1/4 teaspoon McCormick Ground Black Pepper

2 tablespoons sliced green onion

For dressing, stir together sour cream, lemon juice, Italian Seasoning, Garlic Powder, and salt. Stir in milk (add 1 to 2 tbsp. more for thinner consistency).

On four individual salad plates arrange red tomatoes, yellow tomatoes and cucumbers. Sprinkle with pepper.

Drizzle dressing over salads. Sprinkle with green onion.

Makes 4 servings

This recipe created by McCormick, Inc.

Mozzarella Salad

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3 large ripe tomatoes

cut into 1/2" thick rounds

1/2 pound Italian mozzarella cheese

cut into 1/4" thick rounds -- * see note

1 bunch basil

2 tablespoons red wine vinegar

6 tablespoons olive oil

1/4 teaspoon kosher salt

freshly ground black pepper

Reserve 6 to 8 small basil leaves for garnish and chop remaining leaves. Ina 2-cup mixing bowl, whisk together vinegar, oil, and salt. Stir in chopped basil leaves.

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NOTES : This will be easier to do if cheese is chilled. To serve, arrange tomatoes alternately with cheese on a serving dish. Drizzle with basil vinaigrette and grind black pepper over top. Garnish with reserved basil leaves.Yield: 6 servings.

COTTAGE CHEESE STUFFED TOMATOES

Yield: 6 Servings

6 lg Tomatoes, ripe

12 oz Cottage cheese

-- creamed, or garden-style

2 tb Salad dressing

-- mayonnaise-type

1/8 ts Pepper

Chopped dried chives

-- as desired

6 Lettuce cups

Wash and dry tomatoes. Remove cores. Cut each tomato into wedges

three-fourths of the way down. Pull apart slightly. Mix cottage

cheese, salad dressing, and pepper.

Stuff tomatoes with the cottage cheese mixture. Sprinkle with chives

as desired. Serve in lettuce cups.

Calories per serving: About 125

Chilled Spaghetti Salad

1 pound thin spaghetti, broken into 3-inch pieces

2 cucumbers

1 green bell pepper

2 medium tomatoes

2 medium onions

1 small bottle Italian dressing

1/2 (2 ounce) bottle McCormick's Salad Supreme Seasoning

Cook and drain spaghetti; set aside. Peel cucumbers; remove seeds and cut into small pieces. Cut green pepper, tomatoes and onions into small pieces. Mix all ingredients with the spaghetti including seasoning. Pour Italian dressing over all. Let marinate overnight.

Answer 4

I just saw a real simple recipe for Roasted Tomato Soup that I'm going to try tomorrow!

16 large tomatoes, halved

2 large sweet onions (Maui or Vidalia)

1/4 cup fresh basil - shredded

1 tbspn fresh thyme, chopped

salt and pepper to taste

preheat oven too 350 place tomatoes cut side down on a baking sheet lined with aluminum foil, drizzle with olive oil and roast for 30 minutes

remove from oven, let cool, remove/discard skins

in large skillet melt 6 tbspns butter over med heat, add onions, s/p, thyme and cook, stirring constantly for 15 minutes until lightly browned

in blender or food processor process tomatoes until smooth; add onion mixture and process until smooth.

Pour into medium saucepan and cook over med heat for 10 minutes

Serve garnished with basil.

***I'm going to roast a few cloves of garlic and add that to the food processor when blending... I might even add some basil at that point too.

Answer 5

Check out this fabulous website: www.allrecipes.com and type in tomato. There's lots of recipes. Another good site is Kraft.com. They've got a few really good ones.

Answer 6

ORANGE-TOMATO SHRIMP VERACRUZ

You'll love this simple shrimp dish flavored with orange peel and fresh thyme. Best of all, it's ready in just 15 minutes!

1 tablespoon olive oil

1 lb uncooked peeled deveined medium shrimp, tails removed (if desired)

1/4 cup sliced green onions (4 medium)

1 fresh jalapeño or serrano chile, seeded, finely chopped

1 teaspoon grated orange peel

1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves

1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained

In 12-inch skillet, heat oil over medium-high heat. Cook shrimp, green onions, chile, orange peel and thyme in oil 1 minute, stirring frequently.

Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes or until shrimp are pink and firm and sauce is slightly thickened, stirring occasionally.

Makes 4 servings.

Serve this saucy shrimp mixture over rice or couscous, or with crusty French bread. Add a tossed salad to complete the meal.

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GREEN BEANS WITH TOMATOES AND FETA

Next time you're looking for an impressive side dish, choose this -- it's simply delicious!

2 boxes (7.4 oz each) Cascadian Farm® frozen organic French-cut green beans with toasted almonds

1 tablespoon olive oil

1 medium onion, sliced

2 cloves garlic, finely chopped

1 can (14.5 oz) Muir Glen® organic diced tomatoes, undrained

1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves

1/8 teaspoon crushed red pepper, if desired

1/2 cup crumbled feta cheese

Cook beans as directed on boxes, reserving almonds; drain.

Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion and garlic in oil 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes, oregano and red pepper. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until thickened and most of liquid is evaporated.

Spoon drained beans onto serving platter; top with tomato mixture. Sprinkle with cheese and reserved almonds.

Makes 8 servings (2/3 cup each).

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TOMATO SALAD AND FRIED GREEN TOMATOES

8 Italian Roma tomatoes,, cut in half

2 tablespoons olive oil

Essence

2/3 cup extra-virgin olive oil

1/3 cup balsamic vinegar

3 tablespoons chiffonade of basil

1/2 small red onion,, julienned

Salt and pepper

1 beef steak tomato,, cut into 6 slices

1 yellow beef steak tomato,, cut into 6 slices

8 slices of fresh mozzarella cheese

4 cups assorted baby greens

4 fried green tomatoes,, for top of salad

Black pepper for the rim

Edible flowers

Preheat the oven to 400 degrees. Toss the Roma tomatoes with the olive oil and season with Essence. Place the tomatoes, seed side down, on a baking sheet and roast for about 8-10 minutes. Remove from the oven and cool. Julienne the tomatoes. In a mixing bowl, whisk the extra-virgin olive oil, balsamic vinegar, garlic, basil and red onion together. Add the julienned tomatoes.

Season the vinaigrette with salt and pepper. Season each side of the tomato slices with salt and pepper. Season each side of the mozzarella slices with salt and pepper. Toss the greens with 2/3 of the vinaigrette. Reserve the remaining dressing. Alternate layering the tomatoes, cheese and greens. Use 3 slices each of the tomatoes and cheese plus 1 cup of the greens for each salad. Garnish each salad with the fried green tomato, remaining vinaigrette, black pepper on the rim, parsley, and edible flowers.

Yield: 4 serving

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TOMATO BISQUE

1 qt. tomatoes

1 onion, sliced

1 pint milk

1 T. butter

2 T. corn starch

1 t. sugar

1/2 t. baking soda

salt and pepper to taste

1 pint sweet cream

Stew tomatoes and onion for 15 minutes.

Meanwhile, heat milk in a double boiler; into this put butter, corn starch, mixed with a little milk. Stir constantly until it thickens.

Rub tomatoes through a sieve and return to the fire. Add sugar, pepper and salt to taste, add soda, then boiling milk.

Into this stir in sweet cream and serve at once.

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TOMATO AND BASIL SOUP

1 medium onion

1 tablespoon olive oil

2 large cans whole tomatoes or a dozen or so fresh roma and hothouse

4 cups chicken broth

6 sprigs basil tied with string

1 teaspoon minced shallot

2 teaspoons balsamic vinegar

1 cup heavy cream

salt and freshly ground black pepper

basil leaves sliced in thin strips

Saute sliced onion in olive oil in a heavy bottomed pan and cook over medium heat until soft, about 7 minutes.

Tie basil together with twine (or just slice into strips).

Add tomatoes chopped in large pieces, basil, chicken broth, salt and pepper. Bring to a boil, lower heat and reduce soup by 1/4.

Remove basil bunch (if used) and puree soup mixture.

Heat soup, add balsamic vinegar and stir in heavy cream.

Serve with a basil garnish.

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TOMATO AND BOCCONCINI SALAD

4 medium-size tomatoes

2 balls bocconcini cheese

2 tbsp. fresh basil leaves

salt and pepper

2 tbsp. olive oil

1. Slice the tomatoes and the bocconcini. Chop the basil.

2. On a flat plate, arrange the tomato and bocconcini slices in concentric circles, slightly overlapping each other.

3. Add salt and pepper generously. Sprinke with the oil and chopped basil.

Also delicious served cold!

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TOMATO, BACON & ONION SOUP

4 rashers of smoked bacon cut into strips

½ a large onion, chopped finely

1 tin of tomatoes, herbs and peppers

1 clove of garlic, crushed

3 tablespoons of tomato puree

1 dash of tomato sauce

1 1/2 pints of chicken stock

1 bay leave

1 teaspoon of thyme

1 bouquet garni

1 teaspoon of Italian herbs

1 level teaspoon of sugar

Fry bacon in a little olive oil until cooked – remove from the pan. Add a table spoon of olive oil and sauté the onions until transparent.

Add tin of tomatoes, tomato puree, tomato sauce and garlic stir well. Add all other ingredients, including the bacon and bring to the boil. Simmer for 10 mins then with a hand whisk process until you get the texture you want.

Serve with garlic bread.

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Answer 7

Try making tomato sauce with meat balls or noodles

Ingredients:

1 can tomato juice (56 oz.)

1 can whole peeled tomatoes (28 oz.)

1 can tomato paste (5 1/2 oz.)

2 tbsp. oregano (dried)

3 cloves garlic, minced

2 bay leaves

3 basil leaves

salt & pepper to taste

chili pepper to taste

cooked meat



Preparation:

- Blend whole tomatoes until pureed.

- Place in large sauce pan with tomato juice and tomato paste.

- Add all spices including garlic.

- Add cooked meat (see details below).

- Bring to a boil.

- Cover and simmer for about 1 hour. Stir occasionally.

- Remove cover and cook between medium & simmer for another hour or until tomato is at the thick.

Stir occasionally.

- Remove meat from sauce (except for meat sauce) and place on a serving plate.

- Pour sauce over your favorite cooked pasta.

- Serve with grated parmesan or romano cheese and some will like it more spicy with chili pepper.

Meat Variations:

1. Meat Sauce: Fry about 1 1/2 - 2 lbs. of ground beef or pork or combination of beef and pork. While cooking break meat up into small pieces with a wooden spoon. Add salt & pepper to taste.

Add meat to sauce.

2. Meat Balls: Cook meat balls - either fry, broil, microwave them. (recipe available on this site). Add salt & pepper to taste. Add meat to sauce.

3. Meat Loaf: Same ingredients as meat balls, except form 2 large loaves rather than balls. Cook meat loaf in the oven  (recipe available on this site). Add salt & pepper to taste. Add meat to sauce. .

4. Italian Sausages: Cook sausages - either fry, broil, microwave them. Cut sausages into 2 1/2 inch lengths. Add salt & pepper to taste. Add meat to sauce.  

5. Beef: Cook blade roast - broil it until two-thirds cooked. Add salt & pepper to taste. Add meat to sauce.  

6. Pork: Cook pork roast - broil it until two-thirds cooked. Add salt & pepper to taste. Add meat to sauce. .

7. Beef or Pork Bones: Cook bones - broil them.  Add salt & pepper to taste. Add meat to sauce.

You may also combine meats together.

Example, add meat sauce and meat balls to sauce, or sausages and beef bones...

Leftover sauce can be frozen in containers.