Tomatoes, Tomatoes, Tomatoes! It's What's For Dinner

Tomatoes, Tomatoes, Tomatoes! It's What's For Dinner

With tomatoes in season, it's time to learn what to do with them for dinner tonight.
 (Heather  Roberts)
(Heather Roberts)
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Cheesy Garlic Tomatoes

Ingredients
1 large tomato, cut into fourths horizontally
1/4 cup freshly grated Parmesan cheese
1/4 cup bread crumbs (gluten free or not)
2 cloves of garlic, minced
small handful of fresh parsley, chopped
pinch of coarse salt
pinch of freshly ground pepper
1-2 teaspoons extra-virgin olive oil
Directions
1.Preheat oven to 425° F.

2. Mix the breadcrumbs and Parmesan together.

3. Place the tomatoes on a baking sheet (I lined mine with parchment paper). Top with garlic followed by Parmesan/bread crumbs mixture, salt and pepper and parsley. Drizzle with oil and bake until the tomatoes are tender, about 10 minutes.


Stuffed Tomatoes
The following recipe is for the combo of egg and bread crumb stuffed tomatoes. It makes two dinner sized servings or four side dishes.

Stuffed Tomato Combo

8 large ripe tomatoes
4 eggs
2 slices of whole grain bread
2 tablespoons butter, softened
2 tablespoons chives, chopped
1 tablespoon fresh basil
1 tablespoons fresh parsley
4 tablespoons grated Parmesan cheese
Salt and pepper to taste

Step 1: Cut the blossom ends off the tomatoes and scoop the insides out being careful not to pierce the walls of the tomato. Lightly salt the insides of the tomatoes and place them in a buttered casserole. The tomatoes should fit snugly so they can't slide around much.

Step 2: Chop the bread in a food processor until it is fine crumbs. Add butter, 2 tablespoons of Parmesan cheese, basil and parsley. Pulse a few times to blend it all together. Set aside.

Step 3: Drop an uncooked egg - careful, don't break it! - into four tomatoes. Sprinkle a half tablespoon of grated Parmesan cheese and some chives over each egg. Then fill the remaining tomatoes with bread crumb mixture. Top each cup with half tablespoon Parmesan cheese.

Step 4: Bake at 350F for 20-30 minutes or until eggs are set.



FRESH TOMATO BREAD
by The Southern Lady

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon oregano
1/4 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons butter, melted
2 eggs
1/2 cup sour cream
1 cup buttermilk
1/4 cup mayonnaise or salad dressing
1/3 cup chopped onion
1 cup peeled and chopped or mashed tomatoes
1/2 cup shredded cheddar cheese
In a large bowl whisk together the flour, baking powder, oregano, black pepper and salt. Add melted butter, eggs, sour cream, buttermilk, mayonnaise, chopped onion and tomatoes. Mix well with a spoon. Fold in cheese. Spray a 9 x 5 bread pan with cooking spray. Add your bread mixture. Bake in preheated 350 degree oven 60 to 65 minutes checking to see if bread is done since ovens vary. Makes 1 loaf. Enjoy!
Tip: To easily remove the peeling from tomatoes submerge in boiling water for 15 seconds and remove with a slotted spoon. Skins will slip right off.


Garden Fresh Tomato Salsa - Extemporaneous Recipe
Garden Fresh Salsa

5 cups diced tomatoes
1 cup sweet pepper, diced
1 cup onion, diced
1/2 cup fresh cilantro leaves, chopped
1 hot pepper, minced *mince with care or perhaps latex gloves on
3 cloves garlic, minced
1 tablespoon lime juice
Step 1: Start by draining the juice off the diced tomatoes. Save the juice and use it if you are canning, making sauce, or drink it.

Step 2: Mix everything, tomatoes, onion, sweet pepper, cilantro, hot pepper, garlic and lime juice together in a big bowl.

Step 3: Serve with tortilla chips, with anything involving Tex or Mex. Also good on fish or just take a spoon and eat it. It's delicious right away, but give it a couple hours and the flavors meld and the spice really comes out.


Olive Oil Packed Sun Dried Tomatoes with Basil - Recipe
Dehydrated tomatoes have a rich bold flavor that when combined with olive oil and basil seems positively decadent. The tomatoes and basil infuse the olive oil which is lovely on salads, for dipping bread or drizzled over grilled peppers and eggplant.

Store Dried Tomatoes in Olive Oil with Basil

4 cups dried tomatoes (from about 12-16 cups fresh tomatoes)
1/4 - 1/2 cup olive oil
1 pint canning jar with airtight lid
1/4 cup fresh basil leaves

Step One:
Sterilize a pint jar by washing with soapy water and then pouring boiling water over the inside and outside of the jar. Boil the screw band and lid in hot water.

Step Two:
Once the jar is dry begin placing the dried tomatoes into the bottom. Use a clean skewer or spoon to pack the tomatoes together. Then add a couple sprigs of basil. Continue layering tomatoes and basil until the jar is full. Then pour olive oil slowly over the top.

Step Three:
Insert the skewer or the handle of the spoon down along the sides of the jar five to six times to force any air pockets out. Make sure the oil completely cover the tomatoes. Seal with the sterilized lid and band and refrigerate up to one month.

The bonus with packing in olive oil is you get both tomatoes and olive oil flavored with the dried tomatoes. The oil is great for salad dressing, dipping bread or making pasta.

Prepare the tomatoes. The limiting factor is how many tomato halves fit on your cookie sheets or dehydrator rack. Start by washing the tomatoes and removing any stems. Then cut them in half. Now keep reading for the oven directions or skip ahead to the dehydrator.
Oven Dry Tomatoes

Place the Tomato Halves on a Cookie Sheet
Toss the tomatoes with a teaspoon of olive oil so they don't stick to the pan. Then arrange them with the cut side up on a cookie sheet and sprinkle them with sea salt. It doesn't matter if the sheet has sides or not. The tomatoes can touch. They will shrink as they dehydrate.

Dehydrate the Tomatoes in the Oven
Put the rack in the middle of the oven to allow for circulation. Place the tomatoes in the oven on low heat, between 200 - 250 degrees Fahrenheit. Depending on how big and juicy your tomatoes are and how dry you want them, it will take 2-4 hours.

Store Dried Tomatoes

Once the tomatoes are dried you can store them in a Tupperware in the refrigerator. They will keep this way for a month. You can also freeze them for up to a year. Or my favorite option, pack them in olive oil.

How to Cut Cherry Tomatoes (and Grapes, Cherries, & Olives)
Reprinted from the blog of Monica
Ingredients
•Cherry tomatoes (or grapes, pitted cherries, or pitted olives) of uniform size
•2 flat plastic container lids with rims
•Serrated knife (blade must be at least as long as the plastic lid diameter)
Directions
On plastic lid with rim side up, place cherry tomatoes in a single layer. Place a second lid on top of the tomatoes with the rim side down. With one hand, hold & press firmly but gently on top of the lid to hold the tomatoes in place (not so hard that you squash them). With your other hand, cut the tomatoes horizontally through the gap between the two lids. Remove the top lid, and the tomatoes should all be cut in half.

Use the same procedure for cutting grapes, pitted olives, or pitted cherries.



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