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Judy Dyke

Food court 8-22

How about some fresh tomato recipes to accompany your meals. Nothing better than the fresh sliced tomatoes by themselves or with your sandwich or any casserole.

Pico de Gallo

2 medium tomatoes, seeded and diced

1 medium-size ripe avocado, diced

1/4 cup diced white onion

1 serrano or jalapeño pepper, seeded and finely chopped

2 tablespoons lime juice

1 tablespoon extra virgin olive oil

Salt to taste

Toss together first 6 ingredients in a medium bowl. Cover and chill 1 hour. Season with salt to taste.

BLT Bites

16 to 20 Cherry tomatoes

1 pound bacon, cooked and crumbled

1/2 cup mayonnaise or Miracle whip

1/3 cup chopped green onions

3 tablespoons grated Parmesan cheese

2 tablespoons snipped fresh parsley

Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine the remaining ingredients, mix well. Spoon into tomatoes. Refrigerate for several hours.

Corn and Tomato Salad

1 1/2 cups bow-tie pasta

2 fresh ears of corn or 1 cup whole kernel frozen corn

1 cup shredded, cooked chicken

1 large tomato, seeded and chopped (about 3/4 cup)

1/4 cup olive oil

3 tablespoons vinegar

2-3 tablespoons pesto

1 tablespoon chicken broth or water

1/4 teaspoon salt

1/8 teaspoon pepper

Romaine leaves

2 tablespoons finely shredded Parmesan cheese

Snipped fresh basil

Cook pasta according to package directions. Drain pasta, rinse in cold water, and drain again. Meanwhile, if using fresh corn, cut the kernels off the cobs. Cook corn, covered, in boiling water for 10 minutes or until corn is tender; drain. (If using frozen corn, cook according to package directions; drain.) Let cool slightly. In a large bowl combine pasta, corn, chicken and tomato. In a screw-top jar combine the olive oil, vinegar, pesto, chicken broth or water, salt and pepper. Cover and shake well. Pour over pasta mixture; toss gently to coat. Cover and chill for at least 2 hours or up to 24 hours. To serve, line a serving platter with romaine leaves. Arrange salad on romaine leaves. Sprinkle Parmesan cheese and basil over top.

Bacon Filled Cherry Tomatoes

1 pound bacon, fried and crumbled

1/4 cup green onions, chopped

2 tablespoons parsley, chopped

1/2 cup mayonnaise

24 cherry tomatoes

Combine ingredients, except tomatoes. Cut a thin slice off top of each tomato. With a small spoon or melon baller, hollow out tomato. Fill tomatoes with bacon mixture.

Garden Fresh Tomato Soup

1/2 cup butter or margarine

2 tablespoons olive oil

1 large onion, sliced

2 springs fresh thyme or 1/2 teaspoon dried thyme

4 fresh basil leaves or 1/2 teaspoon dried basil

1 teaspoon salt

1/4 teaspoon fresh ground black pepper

2 1/2 pounds diced fresh ripe tomatoes

3 tablespoons tomato paste

1/4 cup all-purpose flour

3 3/4 cups chicken broth, divided

1 teaspoon sugar

1 cup whipping cream


1 large garlic clove, sliced lengthwise

4 slices day old French or Italian bread

2 tablespoons olive oil

In a large saucepan, heat butter and oil over medium high heat. Add onion and seasonings. Cook, stirring occasionally, until the onion is soft. Add tomatoes and tomato paste, stir to blend. Simmer for 10 minutes. In a small bowl, combine flour and 1/4 cup chicken broth until smooth. Stir into the tomato mixture. Add remaining broth. Simmer for 30 minutes, stirring frequently. Allow mixture to cool. In batches, puree tomato mixture in a blender. Return mixture to the pan. Add sugar and cream. Heat through stirring occasionally. For croutons: Rub garlic clove over both sides of the bread. Brush with oil and place on a baking sheet. Bake at 350° for 10 to 12 minutes or until toasted. Turn and toast other side for 2 to 3 minutes. Just before serving, top each bowl with 1 or 2 croutons. Serves 8.

Tomato Bread Salad

3 large tomatoes, seeded and finely chopped

1 medium cucumber, seeded and finely chopped

1/2 large sweet onion, finely chopped

1 cup loosely packed fresh basil, minced

1/4 cup olive oil

1 tablespoon cider vinegar

1 garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon pepper

1 loaf French bread (1 pound)

In a large bowl, combine tomatoes, cucumber and onion. In a small bowl, combine basil, oil, vinegar, garlic, salt and pepper. Pour over tomatoes and toss. Refrigerate for at least 1 hour. Before serving bring to room temperature. Cut bread into thick slices, toast under broiler until lightly browned. Top with salad. Serve immediately. Serves 18.

Tomato Bake

8 cups tomato chunks, seeds squeezed out

1/4 cup sugar

1 1/2 teaspoons salt

Sprinkle of pepper

3 tablespoons butter

2 cups bread cubes

1/2 cup grated cheese or 6 slices American cheese

Place tomatoes in greased 8-by-12-inch glass baking dish. Sprinkle with salt, sugar and pepper. Lightly toast bread cubes in melted butter. Top tomato mixture with bread and bake at 350° for 30 minutes. Add cheese and bake 10 to 15 minutes longer.

Summer Tomato Salad with Brie

5 medium garden fresh tomatoes, cut into chunks, save juice

1/2 pound Brie cheese, rind removed, torn into pieces

1/2 cup fresh basil, snipped into strips with scissors

3 large garlic cloves, minced

1/3 cup olive oil

1/2 teaspoon salt

1/2 pound fresh pasta (liquini or shells)

1/2 cup freshly grated Parmesan cheese

Combine tomatoes and juice, Brie, basil, garlic, olive oil and salt. Leave at room temperature at least 2 hours. Cook pasta, as directed on package. Drain and immediately top with tomato mixture. Brie should melt. Mix. Sprinkle with Parmesan. Add more salt to taste. Serve at room temperature. Serves 6 to 8. Freeze Brie for 20 minutes to remove the rind easier.

Fresh Tomato Salsa

4 cups chopped peeled fresh tomatoes, about 2 1/2 pounds

1/4 cup finely chopped onion

1 to 4 Jalapeno peppers, seeded and finely chopped

1 tablespoon olive oil

1 tablespoon vinegar

1 teaspoon ground cumin

1 teaspoon salt

1 garlic clove, minced

In a bowl, combine all ingredients, mix well. Let stand for about 1 hour. Serve at room temperature. Cover and store in the refrigerator for up to 1 week. Makes 3 1/2 cups.

Spinach Stuffed Tomatoes

3 strips bacon

1/4 cup chopped onion

1/2 pound fresh spinach, snipped

1/2 cup sour cream

4 medium tomatoes


1/2 cup shredded Mozzarella cheese

Cook bacon until crisp, drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. Cook onion in reserved drippings until tender. Stir in spinach. Cook, covered, until tender, 3 to 5 minutes. Remove from heart, stir in sour cream and bacon. Cut tops from tomatoes, remove centers, leaving shells. Drain on paper towels. Salt shells, then fill with spinach mixture. Place in an 8-by-8-inch baking pan and bake for 20 to 25 minutes at 375°. Top with shredded cheese and bake for 2 to 3 minutes until cheese is melted. This is especially good with any beef entrée.

If you have any recipes you would like to share with our other readers, you can send them to my email judyd2313@frontier.com. Would sure like to hear from some of you. I know there’s a lot of good cooks out there.