Tomato Recipes

todays ingredient comes from mmchummel who says

I’ve got tomato’s growing in my garden and they’re already coming


18 cups tomatoes, cut in chunks
3 teaspoons ginger
6 cups sugar
3 lemons (thinly sliced)

Cook tomatoes 45 minutes. Add sugar, lemon, and ginger. Cook until thick and smooth. Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight oz. jars.


1 gallon green tomatoes (16 cups sliced)
1/4 cup salt
1/2 tablespoon powdered alum
3 cups vinegar (5% acidity)
1 cup water
4 cups sugar
1 tablespoon mixed spices
1/2 teaspoon cinnamon
1 tablespoon celery seed
1/2 teaspoon allspice
1 tablespoon mustard seed

SLICE tomatoes. Sprinkle with salt and allow to stand overnight. Next morning drain and pour 2 quarts of boiling water with 1/2 tablespoon of powdered alum over the tomatoes and let stand 20 minutes. Drain and cover with cold water, drain. Combine vinegar, water, sugar and spices (tie spices loosely in bag) and bring to a boil. Pour this over the tomatoes. Let stand in this solution overnight. Then drain and bring solution to boil and pour over tomatoes. Let stand overnight. On the third morning bring the pickles and solution to a boil. Pack into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes.


14 quarts ripe tomatoes 14 tablespoons flour
7 medium-sized onions 14 tablespoons butter
1 stalk celery 3 tablespoons salt
14 sprigs parsley 8 tablespoons sugar
3 bay leaves 2 teaspoons pepper

WASH; cut up tomatoes. Chop onions, celery, parsley, bay leaves. Add to tomatoes; cook until celery is tender. Put through sieve. Rub flour and butter into smooth paste thinned with tomato juice. Add to boiling soup; stir to prevent scorching. Add salt, sugar and pepper. For smoother consistency put through sieve again. Fill clean jars to within one inch of top of jar. Put on cap, screwing the band firmly tight. Process in water bath 15 minutes.

Tomatoe Onion Salad


1/4 Cup Balsamic vinegar
3 tblsp Water
1 tsp Olive oil
1 tsp Dijon mustard
1/4 tsp Freshly ground black pepper
1/8 tsp Salt
5 Medium tomatoes, unpeeled
1 Lg purple onion
2 tsp Minced fresh oregano or 1/2 t Dried oregano

COMBINE first 6 ingredients in a jar; cover tightly and shake vigorously. Set aside.

CORE tomatoes; cut each into 6 slices. Thinly slice onion and separate into rings. Layer tomato and onion in a shallow dish; sprinkle with oregano. Pour vinegar mixture over vegetables; cover and marinate in refrigerator 3 hours.

Black Eyed Pea Salsa

1 pkg. frozen black eyed peas
2 cans Southern Home diced tomatoes
1 cup fresh cilantro
1 Jalapeno pepper, minced
2 Tbsp. minced garlic
1 small can Sothern Home corn niblets
1 small can black olive slices
1/2 cup Colavita olive oil
1 cup Alessi balsamic vinegar
Juice from 4 limes
Salt and pepper to taste
Tabasco sauce if desired

Cook peas per package directions. Combine drained peas and all other ingredients in a large sealable bowl. Toss to blend flavors. Add Tabasco to desired taste. Chill at least 3 hours, mixing occasionally. Serve with corn chips.

Tomato and Cheese Bruschetta

loaf French baguette, sliced thin
2 cloves garlic, minced
1 Tbsp. margarine
1 Tbsp. basil, chopped
4 large ripe tomatoes
1 Tbsp. tomato paste
4 black olives, halved and pitted
2 oz. mozzarella cheese, sliced
Salt and pepper to taste
1 Tbsp. olive oil
2 tsp. lemon juice
1 tsp. honey

Rub Baguette with olive oil and toast in the oven. Beat the garlic, butter and basil together and spread on each piece of toasted bread. Peel and deseed the tomatoes then mix well with the tomato paste and olives. Divide evenly among the baguette pieces. Combine the olive oil, lemon juice and honey to make the dressing and drizzle over each piece. Arrange mozzarella on top and season with the salt and pepper. Place into the oven just to melt the cheese, garnish with a basil leaf and serve warm.

Salmon Stuffed Tomatoes

1 lb. Salmon
3 ½ Tbsp. extra-virgin olive oil
1 Tbsp. Italian flat-leaf parsley, chopped
1 Tbsp. garlic, minced
2 Tbsp. plain, toasted breadcrumbs
Two ¾ lb. ripe, firm tomatoes
Salt and pepper to taste

Preheat oven to 400°.

Skim salmon; remove any loose membranes and bones. Cut the fish into small dices and mix thoroughly in a bowl with 2 ½ tbsp. of olive oil, parsley, basil, garlic, 1 tbsp. breadcrumbs, salt and pepper.

Wash the tomatoes, cut in half horizontally and scoop out all the seeds and flesh to make a hollow cup. With a paper towel, pat the inside of the hollowed-out tomato to soak up the excess juice.

Stuff the tomato with the salmon mixture. Sprinkle the tops with the remaining breadcrumbs and drizzle the remaining olive oil on top.

Place the stuffed tomatoes on an oiled baking pan in the oven for about 15 – 20 minutes. Look for a light golden crust.

Sun Dried Tomato Cream Sauce

Two 3 oz. pkgs. Sun Dried Tomatoes
5 garlic cloves
8 fresh basil leaves, chopped
2 cups heavy whipping cream
Salt and pepper to taste

Combine all ingredients into a mixing bowl. Using a hand-held mixer or food processor, mix until thick and creamy. Transfer to a small saucepan, bring to a gentle simmer and allow flavors to mix, about 5 minutes. Season with salt and pepper.

Toss the sauce with the linguine prepared with the Stuffed Chicken Medallions and put into large bowls or plates. If prepared along with the chicken, cut each chicken breast into 4 – 5 medallions and fan horizontally over the linguine. Garnish with extra basil.

I like to use this with this recipe stuffed chicken medallions.

Stuffed Chicken Medallions over Linguine

One 16 oz. pkg. spicy Italian sausage, casings removed
4 garlic cloves, minced
½ cup Italian-flavored breadcrumbs
4 boneless, skinless chicken breasts
Salt and pepper to taste
4 pieces Fontina cheese, thinly sliced
One 6.5 oz can marinated artichoke hearts, drained
2 Tbsp. olive oil
1 pkg. linguine

Preheat oven to 350°

In a bowl, combine the sausage, garlic and breadcrumbs until well-incorporated.

Pat chicken dry and season with salt and pepper. Horizontally cut ¾ of the way through the center of each chicken breast to create a central pocket. Divide filling between pockets and spread evenly with finger. Place artichoke hearts and sliced cheese on top of filling. Make sure not to overstuff the breasts so the cheese will not ooze out while cooking.

In a sauté pan, sear chicken in hot oil, on both sides, until well-browned. Transfer chicken to baking pan and bake until cooked through, or until the internal temperature reads 165°, about 15 minutes.

While the chicken is baking, bring a pot of salted water to a boil. Add linguine and cook according to package directions. Drain, mix with Sun Dried Tomato Cream Sauce and serve as a bed for the chicken.

Toss the Sun Dried Tomato Cream Sauce with the linguine and put into large bowls or plates. If prepared along with the chicken, cut each chicken breast into 4 – 5 medallions and fan horizontally over the linguine. Garnish with extra basil

serve with a garlic bread or tomato and cheese bruschetta and perhaps the tomato with mozzarella salad everything tomato night and enjoy :smiley:

Mozzarella and Tomato over Mixed Greens

Tbsp. Olive oil, divided

1 Medium tomato, sliced into 1/2 in. slices

Salt and pepper to taste

4 oz. Mozzarella cheese, sliced

2 cups Mixed greens, washed

1 Tbsp. Pine nuts, toasted

10 Basil leaves


3 Tbsp. Olive oil

1 Tbsp. flavored vinegar, low sodium

Drizzle olive oil over tomato slices and season with salt and pepper. Drizzle the remaining oil over the mozzarella. Make the vinaigrette by mixing the oil and vinegar. Season with salt and pepper and stir well. Toss 2 Tbsp. of the vinaigrette with the mixed greens and place on the center of the plate. Sprinkle with the pine nuts. Stack alternating layers of tomato and mozzarella with a basil leaf in between each layer. Top off the tomato with 1 slice of mozzarella. Gently place the rebuilt tomato on top of the greens and slightly fan it out over the pile of mixed greens and garnish with a chopped basil. Serves 6.

Tilapia Braised in Tomatoes, Olives and Capers

4 tilapia filets
Juice of 3 limes
Salt to taste
1 Tbsp. olive oil
1 1/2 cups red onion, thinly sliced
4 garlic cloves, minced
4 large ripe tomatoes, peeled, seeded and chopped
3 Tbsp. tomato puree
1 cup olives, pitted and sliced
1/4 cup capers
1/4 cup pickled jalpeno peppers, sliced and juice reserved
3 Tbsp. fresh cilantro, chopped
3 bay leaves
1/2 tsp. dried oregano
1/2 tsp. marjoram
8 oz. clam juice

season tilapia with lime juice and salt. Mainate in refrigerator for 30 minutes.

Heat oil in a large pan over medium heat and saute onions 4 minutes. Add garlic and saute until fragrant. Add tomatoes, puree, olives, capers, jalpenos and 1 teaspoon reserved pickled jalpeno juice. Cook for 2 minutes. Stir in 1 1/2 teaspoons cilantro . Add bay leaves, oregano, and marjoram. Cook for 5 minutes.

Add clam juice and simmer 10 minutes, or until thick. Turn heat down to medium and add filets. Sppon sauce on top and cook uncovered until the filets flake easily, about 15 minutes. Discard bay leaves, season to taste with remaining cilantro.

Rouget with oven-dried tomatoes And Basil

This recipe calls for Rouget. You’ll likely have difficulty finding Rouget, which are red mullet. So, use your favorite choice of fish (not breaded)and follow balance of recipe instructions. When choosing tomatoes, look for the more unusual yellow and green ones, which are appearing in good supermarkets and grocers.


15 tomatoes
1 tsp of sugar
Sea salt
1 bunch of thyme leaves
Extra- virgin olive oil
1 bunch shredded basil
1 handful of black olives
6 rouget, cleaned, gutted and scaled

Preparation: 30 minutes.
Cooking time: two hours.
Serves 4-6.

Remove the base of the stem from the tomatoes with a knife; cut tomatoes in half and remove insides. Place tomato shells on a baking tray. Sprinkle with the sugar, a pinch of salt and the thyme leaves. Drizzle over some olive oil.

Place in the oven on lowest setting; cook tomatoes for about two hours, or until they are completely dried out. Remove and chop finely.

Place in a bowl with the olives, a little olive oil and a pinch of salt.

Stir well.

Place the red mullet in a roasting pan; brush with olive oil and salt.

Place under a high grill till fish is cooked through, turning once. You’ll have to watch cooking time carefully. You don’t wnat your fish over cooked. Remove fish from broiler and spoon over the tomato and olive mixture and scatter over the basil. Serve immediately.

B-man :smiley:

Tomato Tart in a Basil Crust

1 1/4 cups all purpose flour
2 teaspoons dried basil
1/4 teaspoon salt
8 tablespoons, cold unsalted butter, cut into small pieces
1/4 cup cold water

3 tablespoons olive oil
3 cups halved and thinly sliced onion
1 clove garlic, minced
salt to taste
1 tablespoon semolina or fine cornmeal
2 large fresh tomatoes
salt and freshly ground pepper to taste
1 cup grated provolone or mozzarella cheese

To make the pastry, combine the flour, basil, salt and butter in a food processor. Turn the machine on for 10 seconds. Add 2 tablespoons of the water and run the machine for 5 seconds.

Add the remaining 2 tablespoons of water and turn the machine on for about 7 more seconds, until the mixture forms damp crumbs.

Empty the crumbs into a bowl and pack the pastry together, adding a few more drops of cold water if necessary. Kneed the dough 2 or 3 times in the bowl, then flatten it into a thick disk on a sheet of plastic wrap. Wrap and refrigerate for 30 minutes.

Heat the olive oil in a large heavy skillet. Add the onion and saute over low heat for 10 to 12 minutes, stirring occasionally, until golden brown. Add the garlic, salt the onion slightly and saute 1 minute more. Scrap the onion onto a plate and cool. Preheat the oven to 400° F.

To assemble, roll the dough into a 13 inch circle on a sheet of lightly floured wax paper. Invert the pastry onto a baking sheet and peel off the paper. Sprinkle the semolina or cornmeal onto the pastry in roughly a 9 inch circle in the center of the tart. Spread the onions over the semolina. Add cheese on top of onions.

Core the tomatoes and cut them into slices nearly 1/4 inch thick. Arrange the slices in an overlapping circle over the onions, with several slices in the center. Lightly salt and pepper the tomatoes. Fold the edges of the dough up over the filling, pleating it as you go.

Bake on the center rack of the oven for 45 minutes. Slide the sheet out and cover the tomatoes with the grated cheese. Bake for 10 more minutes. Cool the tart on the sheet on a rack for 10 to 15 minutes. Cut into wedges and serve.

Serves 6 to 8.

Shrimp in Tomato Cream Sauce


4 cloves garlic, peeled and minced (or pressed for stronger flavor)
3 shallots, minced
6 Roma tomatoes (or 3 medium tomatoes), chopped
1 small (8 ounces) can of tomato sauce
1/2 teaspoon oregano (crushed to release flavor)
1/4 teaspoon basil
1/4 cup Lambrusco (sweet red wine)
1 cup heavy cream
1 dozen fresh, raw, peeled jumbo shrimp
Salt & pepper to taste
Angel hair pasta, cooked al dente
Parsley for garnish (optional)

Saute garlic and shallots in a little olive oil until translucent. Add chopped tomatoes and simmer about 5 minutes. Add wine and reduce sauce slightly. Add tomato sauce, oregano and basil; cook about 10 minutes to let flavors blend. Add heavy cream and reduce to thick consistency. Just before pasta is done, add shrimp to cream sauce and cook only until it turns pink throughout. Do NOT overcook or the shrimp will be tough. Remove shrimp and sauce immediately from heat and serve over angel hair pasta. Garnish with fresh parsley if desired.

Yield: 4 servings

B-man :smiley:

Tomato Casserole

3 cups tomato wedges

1 cup shredded cheddar

1 cup bread crumbs

1 cup chopped green pepper

1 small onion; diced

1/4 cup butter; melted

1/2 teaspoon salt

dash paprika

Preheat oven to 300° F.

Grease a 1 1/2 quart casserole.

Combine; transfer to casserole. Bake until vegetables are tender, about 45 minutes.

Serves 4.

Basil and tomato shrimp salad

You can’t go wrong with this perfect union of juicy tomatoes and sweet basil. These summertime stars make our shrimp salad irresistible.

Servings: 4
Preparation Time: 20 min
Cooking Time: 4 min


2 tsp olive oil
2 Tbsp canned tomato juice
3 Tbsp balsamic vinegar
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 pound shrimp, medium-size, peeled and deveined
4 cup arugula
1 cup basil, leaves, torn
2 medium tomato(es), chopped

Place oil, tomato juice, vinegar, salt and pepper in a medium saucepan. Add shrimp, bring to a simmer over medium-low heat and cook until shrimp are opaque, about 2 minutes. Remove from heat and refrigerate until cool.

Toss arugula and basil together in a medium bowl and then divide among 4 plates. Remove shrimp from saucepan and set resulting vinaigrette aside. Divide shrimp amd tomatoes among salads and drizzle with vinaigrette. Yields about 1 3/4 cups of salad, 3 ounces of shrimp and 1 3/4 tablespoons of dressing per serving.

B-man :smiley:

Tomato Pie

1 9 inch pastry crust

5 medium size ripe tomato’s sliced

1 cup chopped green onions (part of leaves included)

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh basil

Salt and pepper to taste

2 cups grated sharp cheddar cheese

1 cup Hellman’s mayonnaise

1/2 cup grated Parmesan cheese (fresh if possible)

Preheat oven to 400° F.

Prick pie crust with a fork, bake 10 minutes, and remove from oven.

Reduce heat to 325° F.
Pat tomatoes down with paper towel.

Cover bottom of crust with 2 layers of tomatoes.

Sprinkle on half the scallions, oregano, and basil and season with salt and pepper.

In a bowl, combine the cheddar cheese and mayonnaise, mix till well blended, and spread half the mixture over the tomatoes.

Repeat layering with the remaining tomatoes, scallions, oregano, basil, salt, pepper, and mayonnaise spread.

Top with Parmesan cheese and bake till golden and firm, about 45 minutes.

Let pie cool slightly before slicing.


Yield: 4 servings
Serving Size: 3-4 ounces turkey, about 1 cup vegetables


1 pound deli turkey, sliced 1 inch thick and cubed
1 cup sliced zucchini
1 cup sliced celery
1/2 cup sliced green onions
1/2 cup sliced carrots
3/4 cup low-fat mayonnaise
1/2 cup rehydrated sun-dried tomatoes, sliced
1 teaspoon prepared pesto
Salt and fresh ground pepper to taste

In a salad bowl, combine the turkey, zucchini,
celery, green onions, and carrots. Toss to mix.

In a small bowl, combine the mayonnaise, sun-dried
tomatoes, and pesto. Season with salt and pepper.

Add the mayonnaise mixture to the turkey and mix well.
Refrigerate for 1 hour before serving.

B-man :smiley:

Outback Steakhouse’s Tangy Tomato Salad Dressing Clone

Makes 1 3/4 cups
5 mins prep

1 cup ketchup
2 teaspoons tomato sauce
1/2 cup corn syrup
1/4 cup V-8 juice or Clamato juice
1 teaspoon lemon juice
1 teaspoon creamed horseradish
1/2 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne

Mix thoroughly. Refrigerate until ready to use.

B-man :smiley:

Sun-dried Tomato,Roasted Red Pepper and Artichoke Pasta

1 lb bow tie pasta
1 tablespoon olive oil
4 cloves garlic, pressed
1/2 cup onions, diced
3/4 cup sun-dried tomatoes packed in oil, drained and chopped
1 (7 ounce) jar roasted red peppers, drained and chopped
1/2 cup basil, chopped (firmly packed)
5 green onions, sliced
1 can water-packed artichoke hearts, sliced
1/2 cup asiago cheese
1 cup whipping cream
1 teaspoon red pepper flakes
1 cup reserved pasta water

Cook Bowties according to package directions.
Reserve 1 cup of the cooking water.
Heat oil in a large pan.
Add garlic and onion, cook until translucent.
Add tomatoes and roasted peppers.
Cook for 3 minutes; stir in red pepper flakes.
Add artichoke hearts and cook for 3 minutes.
Add whipping cream and asiago cheese.
Allow to simmer until it starts to thicken.
Stir in basil and green onion.
Season with salt and pepper if desired.
Toss with bowties.
Add 1 cup reserved pasta water to make it saucier.