Tomato Recipes

Tomatoes with Marinated Mozzarella and Roasted Chile & Garlic Salsa

2 vine ripe tomatoes 
6 ounces fresh mozzarella 
1 cup roasted, peeled green chile 
1 Tablespoons extra virgin olive oil 
1 teaspoon roasted, chopped garlic clove 
1 Tablespoon fresh basil 
Balsamic Vinaigrette: 
1 cup extra virgin olive oil 
1/3 cup Balsamic vinegar 
1 teaspoon dijon mustard 
1 teaspoon chopped garlic 
salt and pepper to taste
	
Combine ingredients for vinaigrette. Slice fresh mozzarella and 
marinate in vinaigrette for 1 hour. Chop chiles and add extra virgin 
olive oil, roasted garlic, and basil. Slice tomatoes into 1/2-inch 
rounds. On 4 plates, alternate tomato slices and mozzarella slices. 
Place some marinated chiles in the center of each plate and drizzle 
balsamic vinaigrette over salad.

Vine Ripened Tomatoes Provencal

      6 md vine ripened tomatoes; cut 
           -in half
      2 tb parsley; minced
      2 tb fresh lemon juice
      2 ts olive oil
      1 tb garlic; finely minced
      2 ts chives; minced
      1 ts thyme; minced
      2 tb low-salt chicken broth; 
           -lowfat
    1/2 c  dry bread crumbs
      1    fresh ground pepper; and
      1    salt; to taste
	
1. Preheat the oven to 400 degrees. Prepare the tomatoes and set aside.

2. Combine the remaining ingredients except for the bread crumbs, 
pepper and salt. Add the bread crumbs and mix well. Season with 
pepper and salt and spread the mixture evenly over each tomato half.

3. Place the tomatoes in a baking dish and bake until the top is slightly 
browned, about 10 minutes.

Vine Ripened Tomato Salad

Serves 4 as a first course

1 large, ripe tomato (yellow, orange, red or heirloom) 
8 ounces Maytag Blue Cheese 
Three Vinegar vinaigrette 
Fresh Basil leaves 

For the: Balsamic Vinaigrette 
1/3 cup sherry vinegar 
1/3 cup balsamic vinegar 
1/3 cup red wine vinegar 
1 tablespoon Dijon mustard 
1 tablespoon sugar 
1 tablespoon chopped shallots 
½ tablespoon garlic 
1 tablespoon chopped fresh parsley 
1 tablespoon chopped sage 
1 tablespoon chopped thyme 
2 cups olive oil
	
Mix all ingredients together. 

To assemble the salad: 
Slice tomato into 4 slices. Arrange each slice on a plate, drizzle 
with the vinaigrette. Crumble 2 ounces of the blue cheese onto each 
serving and garnish with fresh basil leaves.

Vine Ripened Tomato Le Caprese Salad

1 beefsteak tomato
3 oz fresh "buffalo" mozzarella
5 leaves fresh basil
Pinch of coarsely ground black pepper
1/4 tsp white wine vinegar
1 tsp extra virgin olive oil
	
Slice the tomato to about 1/4 inch thickness and arrange on plate. 
Slice the mozzarella about the same width and layer it between the 
tomatoes. Arrange the basil between the layers of cheese and tomato. 
Season with pepper. Drizzle with olive oil and vinegar. Serves 1.

Uncooked Tomato Sauce

You have to let your own taste buds be your guide here. When you toss 
this together, add the smaller amounts of vinegar and oil, a little 
salt and pepper and a dash of Tabasco if you like. Taste and go from 
there.
 
Ingredients (makes about 8 cups) 

6 medium to large California tomatoes, cut into large chunks
1 small garlic clove, minced
1 Tbsp. minced shallot
1/2 medium onion, chopped
3 Tbsp. coarsely chopped fresh basil
3 to 4 Tbsp. balsamic vinegar
6 to 8 Tbsp. olive oil
Salt and black pepper to taste
Tabasco sauce to taste (optional)

	
Drain off and discard any liquid from the California tomatoes. Mix 
the California tomatoes with all the remaining ingredients. Let the 
mixture stand at room temperature for about 20 minutes. Toss with hot 
pasta and top with grated Romano or Parmesan cheese.

TOMATOES STUFFED WITH SHRIMP

6 medium sized tomatoes
1/2 teaspoon minced parsley
1 can shrimps, halved
1/2 teaspoon salt
1/2 teaspoon minced onion
2 tablespoons butter
2 slices bread, crumbed
A few grains of paprika
1/2 teaspoon green pepper, minced
	
Add a few more dry, buttered bread crumbs. cut off the tops of the 
tomatoes; scoop out the centers; add the other ingredients except the 
shrimps. Heat the butter boiling hot; fry the shrimps; then add to 
the tomatoes; fill the tomatoes with the mixture; dust the tops with 
the buttered crumbs, and bake 20 minutes in a moderate oven.

TOMATOES STUFFED WITH HAM

Tomatoes, Ham, mustard, onion, parsley, bread crumbs	
Scoop out the center of large, firm tomatoes; mix the pulp with some 
finely chopped boiled ham that has been seasoned with prepared 
mustard; add to this mixture one onion, chopped very fine, some 
chopped parsley and bread crumbs; put back in shells and bake until 
tender; serve at once.

TOMATOES SPANISH STYLE

Peel and slice 1 quart of tomatoes (or use one 3-lb. can). Remove 
seeds, and cut in small pieces 3 bell peppers; boil till tender 4 
onions; add tomatoes and peppers to onions, and simmer 1 hour; season 
with 2 level teaspoons salt and 1/2 teaspoon black pepper; cool, and 
keep on ice for several hours. Prepare two cups of stale bread 
crumbs; take 6 tablespoons of butter, lard or Wesson Snowdrift oil. 
Fill a baking dish with alternate layers of tomatoes and bread 
crumbs; moisten each layer with oil; cover top with bread crumbs, and 
bake in a slow oven for 1 hour. If desired, three tablespoons of 
sugar may be added to the mixture while it is cooking the first time.

TOMATOES SMOTHERED WITH BEEF STEAK

Cut the beef steak in convenient pieces for serving; season with salt 
and pepper; roll in bread crumbs; put at once into a hot frying pan, 
in which are two tablespoons of butter and drippings mixed; brown 
quickly on both sides; pour over the steak two cups of boiling hot, 
well - seasoned tomatoes; cover and cook in a hot oven until 
thoroughly done.

TOMATO, SAUSAGE AND SPAGHETTI Recipe

1 quart rich tomato sauce 1/2 pound spaghetti
1/2 cup hot water
1 pound sausage
	
If the sausages are in cases, nick them thoroughly; place in a frying 
pan; cover with boiling water, simmer until done and well browned 
(about an hour). Break the spaghetti in small pieces, and cook in 
salted water until done; drain; rinse in cold water; drain again; 
confine the sausage and spaghetti in the frying pan; add the soup 
diluted with hot water, and let it stand until boiling-hot; serve at 
once.

TOMATO, MOZZARELLA & BASIL VINAIGRETTE

3 lg. ripe tomatoes, sliced
1 lb. mozzarella, sliced
1/2 c. olive oil
2 tbsp. wine vinegar
2 tbsp. finely chopped fresh basil
Salt & pepper to taste
	
In a large serving dish, alternate slices of tomatoes and mozzarella 
cheese. Sprinkle with oil, vinegar and basil. Season with salt and 
pepper. Serves 6 people.

TOMATO WITH CRAB MEAT

1 can of crab meat
1 lemon (grated)
1 cup bread crumbs
1 glass of sherry
1 cup of tomatoes (stewed)
	
Mix meat with bread crumbs; add all the other ingredients; turn into 
a dish, and bake from 15 to 20 minutes.

TOMATO SAUCE Recipes

Cook for 10 minutes one pint of tomatoes peeled and chopped or 
canned; put through a sieve; melt 4 tablespoons butter; rub in 4 
tablespoons flour; add 1/2 teaspoon salt, 1/8 teaspoon pepper; add 
the tomato, and cook until it thickens.

Tomato Relish

for 2 servings: 
18 ea Firm Ripe Tomatoes 
1 ea Stalk Celery 
4 ea Med. Onions 
2 ea Sweet Green Peppers 
2 ea Sweet Red Peppers 
1/3 c Salt 
1/2 ts Ground Cloves 
2 ts Cinnamon 
1/2 ts Black Pepper 
2 tb Mustard Seed, Tied In Bag 
1 1/2 c Apple Cider Vinegar

	
Peel tomatoes, then chop into small pieces. Chop celery, 
onions, and peppers into fine pieces. Mix together the vegetables and 
salt. Place in refrigerator overnight. Drain thoroughly in the 
morning. Combine sugar, spices and vinegar, making sure the sugar is 
dissolved, in a large saucepan. Bring to a boil and simmer 3 minutes. 
Add vegetables and return to a boil. Simmer for 10 more minutes, 
stirring occasionally. Remove cheesecloth bag holding mustard seeds. 
Spoon into hot sterilized jars and seal.

TOMATO OMELET

	

Beat. 4 eggs very lightly, and add 1/4 cup of flour mixed smooth with 
a little milk, pepper and salt to taste, add one cup of finely 
chopped tomatoes, either fresh or canned; pour into a hot buttered 
pan, and fry slowly. When done serve at once on a hot dish.

TOMATO KETCHUP

Take:
2 quarts of tomatoes, sliced
2 onions, sliced
Cook together and rub through a sieve. Add the following ingredients:

Take:
2 cups vinegar
1 tablespoon cinnamon
2 cups sugar
1 tablespoon salt
1 tablespoon mustard
1 tablespoon pepper
1 tablespoon of cloves
Cook one hour, bottle and seal.
	

TOMATO JAM

Take 7 pounds of ripe tomatoes after they are peeled, 3 pounds of 
sugar, 1 pound of seeded raisins, 1 pint of vinegar, 1 lemon (cut 
fine), 2 teaspoons cinnamon, the same of ground cloves, and a touch 
of cayenne pepper. Boil until it gets thick like jam; pour into 
glasses or crocks, and seal with paraffin. This is delicious served 
as a relish with hash or cold meat.
	

TOMATO HUNGARIAN STEW

2 pounds of cheapest cuts of beef cut into small pieces.
1 onion sliced and fried with the meat, in butter or drippings, until 
the meat begins to turn brown.
Put a layer of the meat in the kettle; cover with a layer of the 
thinly sliced onion; continue this way, alternating the layers of 
meat and onion until all the meat has been used; cover with cold 
water, and gradually bring to the boiling point. Turn in two cups or 
its equivalent of canned or fresh tomatoes, but do not stir; simmer 
for two hours, tightly covered; then add some potatoes cut into thick 
slices or chunks; salt and pepper to taste; cook until meat is 
tender, and serve hot.
	

TOMATO HASH

1 1/2 cups bread crumbs
1 tablespoon butter
2 cups tomatoes
1 onion, chopped
1 tablespoon meat gravy
1 cup chopped meat of any kind
1/2 cup tender corn, either fresh or canned
Mix thoroughly; fry or bake until brown.
	

TOMATO GOULASH

Take 1 pint of fresh or canned tomatoes, 2 pounds of lean beef cut 
into small strips, 3 large onions, sliced, 2 tablespoons drippings, 1 
pint of shredded cabbage, 7 small potatoes, 1 teaspoon salt, 1 
teaspoon paprika, 1 cup of water, and 1 cup of milk. Place the 
drippings in a kettle; when smoking hot, add the meat; when the meat 
is brown, remove from the kettle, and put in the onions and cabbage; 
then put in the meat and the tomatoes; add the seasonings and the 
water; cook very slowly until the meat is tender; then add the 
potatoes; when they are done, add the milk; boil up once and serve.
	

Tomato Gazpacho

Tomato Gazpacho
2 or 3 slices French bread, crust removed
1 pound ripe tomatoes, skinned
1 English cucumber, chopped
1 green pepper, seeded and chopped
4 medium cloves garlic, peeled and chopped
1/2 cup extra virgin olive oil
2 to 3 tablespoons sherry vinegar
Salt to taste

Garnish
1/4 cup diced tomato
1/4 cup bell pepper
1/4 cup diced white onion
1/4 cup cubed French bread
	
Tear up bread and cover with cold water. Let soak for 10 minutes. Put 
the tomatoes, cucumber, bell pepper and garlic in a blender.  Pour 
bread and water mixture into a strainer and press out all excess 
moisture.  Add to blender and puree until smooth.  If soup is thick, 
add enough water to give it the required consistency. Pour soup 
through a fine sieve, season with salt, pepper and vinegar.  Place 
the gazpacho in the refrigerator for at least one hour.  Serve cold 
with garnish ingredients arranged on top.  Drizzle with a little 
olive oil and enjoy!

TOMATO FRITTERS

Prepare enough nice, ripe tomatoes to make one quart when stewed; 
cook with them one small onion, a few cloves, and two tablespoons of 
sugar; cook thoroughly; strain through a sieve; season to taste with 
salt, and pepper. To one-fourth cupful of butter, bubbling hot, add 
one-half cupful of corn starch; to this add the tomatoes you have 
already prepared with onion, cloves, and sugar, stirring them in 
gradually: cook about three minutes or until blended; then add one 
egg slightly beaten. Put this in. a shallow buttered tin, and when 
cool cut into squares; roll in bread crumbs, egg, and then crumbs 
again, and fry in deep fat; drain before serving.
	

TOMATO CHILLI SAUCE

Take 1/2 peck of green tomatoes, half as much each of onions, and 
hot, green peppers; peel the tomatoes and onions, and chop fine. Cut 
the peppers, removing the inner white skin, and chop, leaving in the 
seeds; add one cup of salt, two cups of sugar, and one quart of 
vinegar. Boil the mixture for about three hours, or until it thickens 
a little; pour into well sterilized bottles, and seal hot.
	

TOMATO CATSUP

Take 1 peck of thoroughly ripe tomatoes and cook slowly, without 
water, until tender; rub through a colander; return to the fire and 
boil until thick; stir almost constantly to keep from burning. Now 
add 1 pint of vinegar, 1 pound of sugar, 2 tablespoons black pepper, 
1/2 teacup of salt, 1/2 tablespoon Cayenne pepper. Boil again until 
thick; pour at once into well-sterilized bottles, and seal or cork 
tightly; set in a dark, cool place.
	

Tomato Cajun Chicken Salad

(makes 6 servings) 

1 1/2 Tbsp. lemon juice
2 cloves garlic, minced
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1/2 cup non-fat plain yogurt
3 cups cubed, cooked chicken
1 cup thinly sliced green onion
1/2 cup diced green bell pepper
1/2 cup diced celery
3 cups (about 1 1/2 lbs.) seeded and diced fresh California tomatoes
	
Combine lemon juice and next five ingredients. Beat in yogurt. Gently 
fold chicken and next 3 ingredients into dressing. Chill. Just before 
serving, fold in tomatoes.

Tomato Basil Pasta Salad

12 ounces (about 5 cups) bow tie pasta

1/2 cup vegetable oil

1/4 cup balsamic vinegar

2 teaspoons Dijon-style mustard

1 teaspoon salt

1/8 to 1/4 teaspoon pepper

2 cups lightly packed fresh basil leaves, snipped

3 large tomatoes, coarsely chopped (about 3 cups)

1/2 cup toasted pine nuts (optional)

1 cup mozzarella, cubed or shredded (optional)
	
Step 1: Cook pasta according to package directions. Drain and cool.

Step 2: In a small mixing bowl, whisk together vegetable oil, 
balsamic vinegar, Dijon-style mustard, salt and pepper.

Step 3: In a large mixing bowl, combine pasta, basil and tomatoes. 
Pour vinaigrette over top and toss together. Cover and chill at least 
1 hour.

Step 4: If desired, add pine nuts and cheese just before serving, 
tossing again to combine. Makes 12 servings.

TOMATO AND RICE SOUP

Brown carefully in a sauce-pan one tablespoon butter and the same of 
minced onion; when a golden brown add a quart of peeled and chopped 
tomatoes; cook thoroughly; pass through a sieve to remove the seeds 
and hard lumps. Add the tomatoes to two quarts of beef stock; when 
boiling hard, add 1/2 cup of rice; cook until the rice is soft; chop 
up very fine or run through a meat chopper some of the meat and add 
to the soup; season to taste with salt and pepper.
	

TOMATO AND CUCUMBER SALAD

Select firm, ripe tomatoes; cucumbers to make the same number of 
slices; half the amount of onions; slice and arrange artistically on 
crisp lettuce leaves; sprinkle minced green sweet peppers over all; 
chill; when ready to serve pass French or mayonnaise dressing.
	

Tomato & Bread Salad

This recipe for panzanella, as it is known in Italy, comes from Hiro 
Sone, the very talented chef/owner of the restaurant, Terra, in St. 
Helena, California. Hiro's is, hands down, the best version of this 
Italian classic we know.
 
Ingredients (makes 6 servings)
 
1/2 small baguette (about 12 inches long)
1 large garlic clove, mashed
Olive oil for brushing
6 medium to large California tomatoes, cut into large chunks
1/2 medium onion chopped
3 Tbsp. coarsely chopped fresh basil
4 Tbsp. balsamic vinegar
1/2 cup olive oil
	
Preheat oven to 300ºF.
Split the baguette lengthwise. Rub the cut side of one half very well 
with the mashed garlic. Brush liberally with olive oil. Cut the 
garlicked half in half again lengthwise, and then cut these strips 
into 3/4 inch pieces. Place the croutons on a baking sheet, crust 
side down. Bake 30 minutes, until dark golden.
If croutons are made in advance, put the California tomatoes in a 
large mixing bowl a bit before you intend to mix the salad, then 
drain off and discard any juice that may accumulate.
To serve, add the croutons, onion, and basil to the California 
tomatoes. Whisk the vinegar and oil for the vinaigrette. Pour over 
all and toss.

TINY HAM STUFFED TOMATOES

1 pt. cherry tomatoes
2 (2 1/4 oz.) cans of deviled ham
3 tbsp. sour cream
2 tbsp. horseradish
Fresh parsley for garnish
	
Thinly slice tops of cherry tomatoes. Remove pulp; drain shells 
upside down on paper towels. In a small bowl, combine deviled ham, 
sour cream and horseradish. Stuff tomatoes and refrigerate. 

Garnish with parsley before serving. Tuna stuffed tomatoes: 
substitute one 3 1/2 oz. can of tuna for ham.