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Food court 9-12

If you grew tomatoes in your garden, you no doubt have an abundance of these tasty, delicious vegetables right now. I thought maybe you’d enjoy some more tomato recipes to keep all those tomatoes from going to waste.

Savory Tomato Cobbler

1 medium-size sweet onion, chopped

1 tablespoon olive oil

1 large tomato, chopped

3 garlic cloves, minced

3 pounds assorted small tomatoes, divided

1 tablespoon champagne vinegar or white wine vinegar

1 tablespoon cornstarch

1 teaspoon kosher salt

1 teaspoon black pepper

1 teaspoon fresh thyme leaves

1 1/2 cups self-rising soft-wheat flour (like White Lily)

1/2 cup stone-ground yellow cornmeal

1/2 teaspoon baking powder

1/2 cup cold butter, cut into 1/4-inch pieces

3/4 cup (6 ounces) freshly shredded Jarlsberg cheese

1/4 cup chopped fresh basil

2 tablespoons chopped fresh chives

1 1/4 cups buttermilk

Preheat oven to 375°. Sauté onion in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until tender. Add chopped tomato, garlic and 1 1/2 cups small tomatoes, and sauté 10 minutes or until tomatoes are softened. Remove from heat and stir in vinegar and next 4 ingredients. Place remaining small tomatoes in a 15-by-9-inch baking dish. Spoon onion mixture over tomatoes and gently toss to coat. Bake at 375° for 10 minutes. Meanwhile, stir together flour and next 2 ingredients in a large bowl. Cut butter into flour with a pastry blender until mixture resembles small peas. Cover and chill 10 minutes. Stir cheese and next 2 ingredients into cold flour mixture. Add buttermilk, stirring just until dry ingredients are moistened. Dollop mixture over tomatoes and continue baking until biscuit mixture is done.

Green Tomatoes Parmesan

3 medium green tomatoes, sliced 1/4-inch thick

Salt

1/4 cup cornmeal

1/4 cup grated Parmesan cheese

2 tablespoons all-purpose flour

3/4 teaspoon garlic salt

1/2 teaspoon dried oregano

1/8 teaspoon pepper

1 egg, beaten

1/4 cup vegetable oil

Lightly sprinkle tomatoes with salt, drain on paper towels for 30 to 60 minutes. Meanwhile, combine cornmeal, Parmesan, flour, garlic, salt, oregano and pepper in a shallow plate. Dip each tomato slice into egg then into cornmeal mixture. In a medium skillet, heat oil over medium high. Fry tomatoes, a few at a time, for 2 minutes per side or until golden brown. Drain on a paper towel lined wire rack. Serve immediately. Serves 4 to 6.

Fresh Tomato Soup

1 cup chopped celery

1 small onion, chopped

1 carrot, finely shredded

1 small green pepper, finely diced

1/4 cup butter

4 1/2 cups chicken broth, divided

2 teaspoons sugar (I use a little more)

4 cups peeled tomatoes, chopped

Pepper

Italian seasoning to taste

1/4 cup flour

In a large sauce pan, sauté celery, onion, carrot and green pepper in butter until tender. Add 4 cups broth, tomatoes, sugar, pepper and Italian seasoning. Bring to a boil. Reduce heat and simmer for 20 minutes. In a small bowl, stir the remaining broth and flour until smooth. Gradually stir into the tomato mixture. Bring to a boil. Cook and stir until thick and bubbly.

Stuffed Tomatoes with Chorizo and Corn Bread

1 cup yellow cornmeal

3/4 teaspoon kosher salt

3/4 teaspoon baking powder

1/4 teaspoon baking soda

2 eggs

3/4 cup buttermilk

4 teaspoon canola oil

8 large tomatoes

1 1/2 teaspoon kosher salt

5 ounce uncooked chorizo or bulk Italian sausage

1 medium onion, chopped

1 medium sweet orange or red pepper finely chopped

1/3 cup minced fresh cilantro

3/4 teaspoon ground cumin

3 eggs, lightly beaten

In a large bowl, combine the cornmeal, salt, baking powder and baking powder and baking soda. In another bowl, whisk eggs and buttermilk. Place oil in an 8-inch ovenproof skillet, heat skillet in a 450° oven for 3 minutes. Meanwhile stir egg mixture into dry ingredients just until moistened. Carefully swirl the oil in the skillet to coat the sides and bottom of pan add batter. Bake at 450° for 12 to 18 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Place corn bread into a food processor, cover and process until coarse crumbs form; set aside. Cut a 1/4-inch slice off the top of each tomato. With a spoon or melon baler, hollow out each tomato, leaving a 1/2-inch shell. Discard pulp. Sprinkle salt into each tomato place upside down on paper towel for 10 minutes to drain. Crumbles chorizo into a large skillet add onion and pepper. Cook over medium heat for 6 to 8 minutes or until meat is fully cooked. Drain. Cool slightly. In a large bowl combine the corn bread crumbs, chorizo mixture, cilantro and cumin, stir in eggs. Place tomatoes in a greased 13-by-9-inch baking dish. Spoon corn bread mixture into each tomato, mounding in the center. Bake, uncovered, at 350° for 20 to 25 minutes or until a knife inserted near the center comes out clean and the tops are golden brown. Serves 6.

Tomato Pie

2 to 3 large tomatoes, thickly sliced

2 to 3 green onions, chopped

1 9-inch deep dish baked pie shell, cooled

Salt to taste

Pepper to taste

Basil to taste

1 cup mayonnaise

1 cup shredded sharp cheddar cheese

3 slices bacon, crisp cooked, crumbled

1/4 cup Parmesan cheese

Preheat oven to 350°. Alternate layers of tomatoes and onions in pie shell. Sprinkle with salt, pepper and basil. Combine mayonnaise and cheddar cheese, spread over tomatoes,. Sprinkle with bacon and Parmesan cheese. Bake for 30 minutes. Serves 6 to 8.

Tomato Cobbler

1/4 cup extra virgin olive oil

2 medium onions, thinly sliced

4 garlic cloves, thinly sliced

3 pounds cherry tomatoes

3 tablespoons all-purpose flour

1/4 teaspoon crushed red pepper flakes

Coarse salt and freshly ground pepper

2 teaspoons baking powder

Coarse salt

1 stick cold unsalted butter, cut into small pieces

1 cup grated Gruyere cheese (2 1/4 ounces) plus 1 tablespoon for sprinkling

1 1/2 cups heavy cream plus more for brushing

To make the filling: Heat oil in a large high-sided skillet over medium heat. Cook onions, stirring occasionally, until caramelized, about 25 minutes. Add garlic and cook until fragrant, about 3 minutes. Let cool. Toss onion mixture, tomatoes, flour and red pepper flakes with 1 1/2 teaspoons salt and some pepper. Preheat oven to 375°. To make the biscuit topping: Whisk together flour, baking powder and 1 teaspoon salt in a bowl. Cut in butter with a pastry cutter or rub in with your fingers until small clumps form. Stir in cheese, and then add cream, stirring with a fork to combine until dough forms. Dough will be slightly sticky.

Egg in a Hole with Broiled Tomatoes

4 medium tomatoes, halved

Olive oil

Salt and pepper

Parmesan

4 slices bread

4 large eggs

Heat broiler. Place the tomatoes, cut-side up, on a broiler proof rimmed baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon each salt and pepper. Broil until tender 2 to 3 minutes. Transfer to plates and sprinkle with the Parmesan. Meanwhile, brush 1 side of each slice of bread with 1 teaspoon oil. Using a round cookie cutter or drinking glass cut a 2 1/2- or 3-inch hole in the center of each slice, reserving the cutout pieces. Heat 2 teaspoon oil in a large non-stick skillet over medium heat. Place half the bread and cutouts, oiled side up, in the skillet and cook until the undersides are crisp, 1 to 2 minutes. Flip. Crack 1 egg into each hole. Dividing evenly, season with 1/4 teaspoon each salt and pepper and cook. Covered to desired doneness, 2 to 3 minutes for runny yolks. Transfer to plates and cover with foil to keep warm. Repeat with 2 teaspoon oil and the remaining bread and eggs. Serve with the tomatoes and cutouts.

If you have any recipes you would like to share with all of our other readers you can send them to my email judyd2313@frontier.com. Have fun cooking!

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