Tomato Recipes

[b-man]

Tomato Red Pepper Salad Dressing


Ingredients:

1 small (6 ounce) can of tomato paste
1 whole roasted red pepper or pimento from a jar
2 tablespoons red wine vinegar
2 tablespoons water
1 clove garlic, chopped
1 teaspoon dried basil

Combine all ingredients in a blender container. Blend until well mixed.

Makes 8, two-tablespoon servings.

B-man

[b-man]

Zucchini and Tomato Casserole


Ingredients:

1/4 cup butter
3 med zucchini sliced 1/8 inch thick
1/8 teaspoon garlic powder
4 med tomatoes sliced 1/4 inch thick
1 large onion sliced 1/8 inch thick
1/2 pound fresh mushrooms sliced 1/8 inch thick
1/2 cup mozzarella cheese grated

Preheat oven to 400 degrees. Sauté zucchini in butter with very light sprinkling of garlic powder. Layer zucchini, tomatoes, onions, and mushrooms in 2-quart casserole. Top with cheese. Bake 15 minutes.

Makes 6 to 8 servings

B-man

[b-man]

Tomato Lime Salsa


Ingredients:

1 cup (about 2 medium) seeded, finely chopped tomatoes
1/3 cup seeded, finely chopped cucumber
1 medium avocado, peeled, pitted and chopped
1 tablespoon jalapeno, seeded and chopped
1 tablespoon grated lime zest, or the zest of 1 lime
1 tablespoon fresh lime juice
1 garlic clove, finely chopped
3 tablespoons chopped fresh cilantro
1 -1/2 tablespoons chopped fresh mint
1/4 teaspoon salt, plus more if needed
1/4 teaspoon freshly ground black pepper

Place all ingredients in a mixer and pulse until desired level of consistency. Transfer to a bowl and let stand for 30 minutes. Cover and refrigerate until ready for use. Great on fajitas.

B-man

[b-man]

Cherry Tomatoes Stuffed With Crab

These bite-sized morsels with a fresh crabmeat filling are easy to make and easy to eat.

Number of Servings: 12
Serving Size: 3 tomatoes

Cherry tomatoes, large - 36
salt - 1 tsp
low-fat cottage cheese - 1/4 cup
small onion, minced - 1 1/2 tsp
prepared horseradish, drained - 1/2 tsp
fresh lemon juice - 1 1/2 tsp
garlic powder - 1/8 tsp
crabmeat, drained and flaked - 1/2 lb
celery, minced - 1/2 cup
green bell pepper, finely chopped - 1 tbsp
parsley pinch

1. Cut the tops off the tomatoes with a small knife and remove the pulp with a small spoon. Use demitasse spoons, if you have them, or a small spoon with a pointed tip.

2. Sprinkle the insides of each tomato with salt. Invert the tomatoes on paper towels and let them drain while you prepare the filling.

3. Place the cottage cheese in a food processor or blender and process until smooth (about 2 minutes). Add the onion, horseradish, lemon juice, and garlic powder and process 1 minute more. Stir in the crabmeat, celery, and green pepper.

4. Stuff each tomato with some of the crabmeat filling. Arrange on a serving platter and refrigerate for at least 1 hour before serving. Garnish each tomato with parsley.

B-man

[b-man]

Tuna Stuffed Tomatoes

Makes 6 servings

Ingredients:

6 medium tomatoes
1 cup dry curd cottage cheese
1/2 cup plain low fat yogurt
1/4 cup chopped cucumber
1/4 cup green bell pepper
1/4 cup thinly sliced radishes
1/4 cup chopped green onions
1/2 teaspoon dried basil leaves, crushed
1/8 teaspoon garlic powder
1 can (6-1/2 ounces) tuna, packed in water, drained and flaked
Lettuce leaves

Cut each tomato into 6 wedges, cutting to, but not through, base of
each tomato. Refrigerate, in medium bowl, combine cottage cheese and
yogurt, mix well, Stir in remaining ingredients except lettuce
leaves. Place tomatoes on individual lettuce-lined plates, spread
wedges apart, spoon in cottage mixture into center of each tomato.

B-man

[b-man]

Hot Tomato Sauce

A spicy tomato-based pasta sauce with red chile pepper and onion.

Serves 4 servings

Prep time: 15 minutes
Cook time: 15 minutes

Ingredients:

8 ounces dry pasta
1 fresh red chile pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
1 (28 ounce) can diced tomatoes with juice
2 tablespoons tomato puree
2 teaspoons chili powder


1. Preheat oven to 300 degrees F (150 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Meanwhile, in large skillet, saute chile pepper, bell pepper and onion until soft. Add tomatoes, puree and chili powder and cook 2 minutes more. For a smooth sauce, puree with a hand blender, or puree in batches in food processor.

3. Combine pasta and sauce in 9 x 13 baking dish and bake for 15 minutes. Serve hot.


B-man

[b-man]

Meaty Tomato Sauce

This is the kind of sauce Italian-American grandmas make, simmering on their stoves all Sunday afternoon. The key is to make the meatballs first, then crumble them; that way you add all the wonderful flavors of browned meat. (Cooking crumbled raw meat instead of meatballs doesn't allow for deep browning; the meat gives off so much water it steams before it browns.) Lean ground turkey makes a good substitute for beef, but it tends to lack flavor and can become dry. So, this version is bumped up the traditional spices and used fresh bread crumbs instead of dried, for maximum tenderness.

Number of Servings: 12
Serving Size: 3/4 cup

Ingredients:

crustless sturdy stale bread - 2 oz
lean ground turkey breast - 1/2 lb
egg - 1
freshly grated Romano cheese - 1/4 cup
chopped fresh parsley - 1/4 cup
clove garlic, minced - 1
fresh ground black pepper - 1/2 tsp
extra-virgin olive oil - 1 tbsp
28-oz can diced tomatoes in juice - 1
28-oz can crushed tomatoes - 1


1. To make fresh bread crumbs, grate the bread on the large holes in a box grater. You should have about 1 cup.

2. In a large bowl, lightly combine the turkey, bread crumbs, egg, cheese, parsley, garlic, and pepper. Let stand 10 minutes to moisten evenly. Shape the mixture into 12 meatballs.

3. In a large nonstick saucepan or deep skillet, heat the oil. Cook the meatballs, turning as needed, until well-browned on all sides, 7 to 8 minutes. Transfer to a plate. Pour off all but 1 tsp of any oil remianing in the pan. Add the tomatoes and meatballs; bring to just below boiling. Reduce the heat to low; partially cover and simmer, stirring occasionally, until the meatballs are tender; at least 2 hours.

4. With a slotted spoon, remove the meatballs to a large bowl. Crumble with a wooden spoon (or, when cool enough to handle, with your hands), then return to the sauce and heat through.

B-man

[b-man]

Bacon Tomato Mini Tarts

Ingredients:

1 pound low sodium bacon cut into small slices (crosswise) and cooked to crispy
1 package grape tomatoes cut into quarters
1/2 cup diced white onion
1 cup shredded Swiss cheese
1 tsp garlic powder
1/2 cup mayonnaise
1 tsp dried Italian herbs
1 (7.5 ounce) package of refrigerated flaky biscuits

When the bacon is cooked and crispy, drain it on paper towels and let it cool. With your knife, cut it into slightly smaller pieces but don't make it into tiny bits and crumbles. You want to still taste the bacon chunks. Mix the bacon, tomatoes, onion, cheese, garlic, mayo and herbs in a mixing bowl. Set aside.

Open your biscuits. Separate each biscuit with your fingers into 3 thin disks instead of just one. You'll need a mini muffin pan if you want your tarts to have a "middle." If you don't have a mini muffin pan, you can have mini "pizzas" instead by using a regular-sized muffin pan. If you have the mini muffin pan, take each biscuit disk and urge it into the muffin hole so it slides to the bottom and up the sides to form a tart crust. You can use your knuckle to get the middle of the crust to go to the bottom. If you are using a regular-sized muffin pan, the biscuit dough will just sort of sit flat in the bottom of the muffin indentation.

Put a heaping teaspoon of mixture in each indentation. The whole mixture and the biscuit dough will make 24 tarts or mini "pizzas." Bake them at 350 degrees for 12 to 14 minutes until browned on the edges. Let them cool slightly in the pan and then remove to let them cool. You can serve warm, room temperature or even store refrigerated and then re-heat and serve later.

B-man

[b-man]

Tomato Pork Chops II

This is a great hearty and easy recipe. My mom used to make it often. It's also very inexpensive. Pork chops smothered in tomatoes and rice.

Serves 8
Prep time: 15 minutes
Cook time: 50 minutes

Ingredients:

3 cups water
1-1/2 cups uncooked white rice
8 pork chops
salt and pepper to taste
1 onion, sliced
1 (28 ounce) can whole peeled tomatoes, with liquid



Directions
1. Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

2. Arrange pork chops in a 9x13 inch baking dish. Season with salt and pepper to taste.

3. Bake at 350 degrees F (175 degrees C) for 25 minutes. Remove from oven and drain excess fat from pan.

4. Top each pork chop with a slice of onion. Place a heaping mound of rice on each chop, followed by a whole tomato that you have sliced open slightly to allow the tomato juices to run out. Pour the remaining tomatoes and juices over all of the chops, along with any remainin rice.

5. Bake at 350 degrees F (175 degrees C) for 25 more minutes.

B-man

[b-man]

Zesty Tomato Soup for One

An easy soup to whip up when dining alone. Pamper yourself with a zesty blend of fresh tomato, onion and black pepper. Top with your favorite grated cheese.

Serves 1 serving
Prep time: 5 minutes
Cook time: 10 minutes

Ingredients
1/2 tomato
1/4 white onion
1/2 cup tomato-vegetable juice cocktail
salt and pepper to taste


1. In a food processor or a blender, puree the tomato and onion. Transfer the mixture to a small saucepan. Stir in the vegetable juice and season to taste with salt and pepper. Bring to a boil and then let simmer for about 10 minutes. Serve hot topped with your favorite cheese shred.

B-man

[b-man]

Tomato Cabbage Soup


Makes: 4 one cup servings

Ingredients:

1/2 cup chopped onion
1 (15-ounce) can diced tomatoes, undrained
2 cups purchased coleslaw mix ( see note below)
2 cups reduced-sodium tomato juice
2 tablespoons all-purpose flour
1 teaspoon prepared yellow mustard
2 tablespoons Splenda Granular
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper
1/4 cup reduced-fat, Parmesan-style grated topping

In a medium saucepan sprayed with butter-flavored cooking spray, saute onion for 5 minutes. Add undrained tomatoes and coleslaw mix. Mix well to combine. In a covered jar, combine tomato juice and flour. Shake well to blend. Stir tomato juice mixture into cabbage mixture. Add mustard, Splenda, parsley flakes and black pepper. Mix well to combine.

Bring mixture to a boil. Lower heat, cover, and simmer for 15 minutes or until cabbage is tender, stirring often. When serving, top each bowl with 1 tablespoon Parmesan cheese.

Note: 1 1/2 cups shredded cabbage and 1/2 cup shredded carrots may be used in place of purchased coleslaw mix.

B-man

[b-man]

Tomato Orzo Soup

Rice-shaped orzo pasta, peas, diced carrots and celery are cooked in chicken broth in this soup which is finished with fresh minced parsley.
Serves 8 servings

Prep time: 10 minutes
Cook time: 30 minutes

Ingredients:

7.5 cups water
2 (10.5 ounce) cans vegetable broth
2 (10.75 ounce) cans condensed tomato soup
5 teaspoons chicken bouillon powder
1.5 cups diced carrots
1.5 cups diced celery
1 cup green peas
1 1/2 cups uncooked orzo pasta
1/2 cup fresh parsley


1. Place water, chicken broth, tomato soup, chicken bouillon, carrots, celery, peas and orzo pasta in large stock pot and bring to boil. Reduce heat and simmer for 30 minutes, or until vegetables are tender. Sprinkle with parsley just before serving.

B-man

[b-man]

Asparagus and Tomato Salad with Yogurt-Cheese Dressing

Yogurt, Parmesan cheese and mustard. Unlikely companions you 'd think, but they produce a quite remarkable dressing. Perfect for spooning on asparagus, tomatoes and sliced green onions.

Serves 4
Prep time: 10 minutes
Total time: 10 minutes

Ingredients:

1 (10 ounce) package frozen cut asparagus, thawed
1 tomato, chopped
2 tablespoons thinly sliced green onion
3 tablespoons nonfat plain yogurt
1 tablespoon grated Parmesan cheese
1 teaspoon prepared mustard
10 leaves lettuce

1. Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside.

2. In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.

B-man

[karenpike]

BRUSCHETTA WITH A ZING

1 lb. plum tomatoes, seeded and chopped
1 c. fennel bulb, finely chopped
1/4 c. fresh basil, minced
3 T. balsamic vinegar
3 T. olive oil
3 T. Dijon mustard
2 tsp. garlic, minced
1/2 c. mayonnaise
1/4 c. Dijon mustard
1 T. green onions, finely chopped
1/2 tsp. garlicm minced
3/4 tsp. oregano
1 lb. French bread, cut into 3/4 inch slices

In a large bowl, combine the first 7 ingredients. Cover and refrigerate for 1 hour. In a small bowl, combine the mayonnaise, mustard, onions, garlic and oregano; set aside. Broil the bread slices until lightly toasted. Spread mayonnaise mixture over toasted side. Return to broiler for 1-2 minutes. Drain tomato mixture; spoon over top. Serve immediately.

Yield: 8-10 servings.

[Aline]

(From Chef Michael Smith on Food Network Canada)

Serves four

4 pounds of ripe tomatoes
1 pound of chopped onion
2 cups of cider vinegar
½ cup of extra virgin olive oil
½ cup of tomato paste
1 cup of sugar
1 teaspoon of salt
½ teaspoon of dry mustard powder
½ teaspoon of paprika
½ teaspoon of ground allspice
½ teaspoon of ground cloves
½ teaspoon of ground cinnamon
½ teaspoon of freshly grated nutmeg
2 bay leaves

Puree the tomatoes, onions, vinegar and oil together in a blender. If necessary do so in batches. Pour the puree into a large sauce pot.

Add the remaining ingredients and bring the mixture to a boil. Reduce the heat and let the mixture simmer and reduce in volume. Continue simmering until it has cooked down by three-quarters. This may take an hour or more, stir frequently so that the mixture doesn"t scorch on the bottom.

Remove the bay leaves and puree again in a blender until very smooth.

Pour into a squeeze bottle and reserve for garnishing the plate. Any extra ketchup will keep for several weeks in your refrigerator.

[Aline]

2/3 cup salt
4 pecks green tomatoes, chopped
1 cup grated horseradish
2 Tbsp ground cloves
2 Tbsp cinnamon
2 Tbsp allspice
2 Tbsp mustard
4 Tbsp pepper
2 cups brown sugar
Vinegar


Sprinkle salt over chopped tomatoes and let stand overnight. Drain in colander. Add horseradish, spices, sugar and enough vinegar to cover tomatoes; heat to boiling and cook 20 minutes. Fill sterile jars and seal. Makes about 20 quarts.

[bookwoman]

Grilled Tomato Soup

From Derrick Riches

Yes, you can make a great tomato soup with your grill. The secret is to let your grill flavor the tomatoes instead of blanching them in boiling water. This soup can be served hot or chilled.

INGREDIENTS:
3 pounds ripe tomatoes
1 cup fresh basil leaves
3 tablespoons olive oil
1 tablespoon black pepper
1 tablespoon salt
1 clove garlic, minced
1 shallot, chopped
1 dash Worcestershire sauce
1 dash Tabasco

PREPARATION:
Clean and preheat your grill. Your cooking surface needs to be really clean. Combine olive oil with salt and pepper. Cut tomatoes in half and lightly brush the cut side with the olive oil. Reserve remaining olive oil for later.


Place tomatoes cut side down on medium hot grill. Close lid and cook for about three minutes. Remove tomatoes from grill when they are browned and the skin is loosened. Set aside to cool. When the tomatoes are cool enough to work with, remove the skins and seeds. Place in a blender or food processor with reserved olive oil and remaining ingredients. Blend until smooth.
If you choose to serve this soup chilled place it in the refrigerator for at least 2 hours. The flavors will blend over time so overnight is better. If you want the soup hot, transfer it to a large sauce pan and bring to a light boil. Serve immediately.

[nancykrem]

Tomato Vinegar Dressing

1/2 c tomato juice
2 T red wine vinegar
1 T olive oil
1 clove garlic, minced
1/4 t salt
Pinch coarsely ground pepper

Whisk together all ingredients. Cover tightly and refrigerate. Great on pasta salad.

[bookwoman]

Recipe Name: ALBÓNDIGAS CON CHIPOTLE
Category: MEATS
Serves: 6

6 Tomato fresh halved
1 pound( Ground beef
4 Tables Bread crumbs
4 clove( Garlic cloves 2 chopped 2 whole
3 Eggs
2 1/4 teaspo Cumin ground
to taste Sea salt
to taste Black pepper freshly ground
4 Chipot chiles in adobo
1 cup(s) Chicken stock
1 Tables Oregano dried
2 Tables Vegetable oil

(Meatballs in Chipotle Sauce)

Albóndigas, Spanish for meatballs, is a popular Mexican dish. In this recipe, the sauce gets its spicy, roasted flavor from chipotle peppers (smoked jalapeños packed in adobo sauce), which add a smoky flavor and a broad, lingering heat. Serve over white rice, or with rice and beans for an entrée, or as individiual hors d'oeuvres.

Cuisine: Mexican
Prep Time: 15 Minutes
Cooking Time: 35 Minutes
Yield: 6 Servings

To roast tomatoes, grill or broil them as close to heat as possible, turning as needed, until skin is blackened in spots, about 3 minutes on each side. Cool. When cool enough to handle, remove skins. Reserve.
Combine beef, bread crumbs, chopped garlic, eggs, 2 teaspoons cumin, salt, and pepper. Cover mixture, and let chill in refrigerator.
In a blender or food processor, blend reserved tomatoes with chipotles, stock, whole garlic cloves, remaining cumin, and oregano.
Heat the oil in a heavy skillet. Add the tomato sauce, season to taste with additional salt and pepper, and bring mixture to a boil.
Meanwhile, make uniform medium-sized meatballs from meat mixture.
Add meatballs to simmering sauce and cook about 25 minutes.
Serve as an entrée over rice, or alone as an hors d'oeuvre.

[aggiejac]

Baked Tomatoes

3 medium tomatoes
3/4 tsp prepared mustard
1 Tbsp dried minced onion
1 1/2 tsp Worcestershire sauce
salt
3 Tbsp breadcrumbs

Cut out stem ends of tomatoes and halve crosswise. Arrange cut sides up in baking pan. Spread with mustard; top with others. Bake at 375 for 30 min.

I somtimes add parmesan cheese as well.