Desserts
 

[b]Post Tomato Dessert recipes here [/b] :)

I have not tried this. :)

Tomato Mint Sorbet


3 lbs. plum tomatoes, halved horizontally, seeds removed
1-1/4 cups confectioners' sugar
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon chopped mint leaves
pinch of salt
garnish: whole mint leaves

Preheat oven to 400ºF. Place tomatoes cut side down on a baking sheet and bake for 10 minutes. The skin should have pulled away from the flesh. Remove from oven and set aside to cool. When tomatoes are cool, peel and remove cores.

Place in a food processor and purée until smooth. Strain through a fine mesh strainer into a bowl and stir in sugar, lemon juice, salt and chopped mint. Refrigerate until well chilled.

Place chilled mixture into an ice cream maker and proceed according to manufacturer's instructions.

Place sorbet in clear glass bowl or champagne coupe and decorate with mint sprigs. Serve immediately.

[b]Tomato Fudge

3 cups sugar
1 cup tomato juice
3 tbsp. margarine
3 tbsp. corn syrup

Combine all ingredients in a saucepan; cook and stir until mixture comes to a boil and sugar dissolves. Cook without stirring until a small amount dropped in cold water can be formed into a soft ball (234 degrees on a candy thermometer).

Remove from heat. Beat until mixture is no longer glossy. Pour into a buttered 9-inch-square pan. Cool. Cut into squares to serve.[/b]

[b]Green Tomato Bars

Filling

4 cups finely chopped green tomatoes
1 cup packed brown sugar
2 tbsp. lemon juice
1 tsp. lemon extract

Crust

3/4 cup (12 tbsp.) butter, softened
1 cup packed brown sugar
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp. salt
2 cups old-fashioned oats
1/2 cup chopped walnuts

For the filling: Drain chopped tomatoes on paper towels for 10 minutes. In a saucepan, simmer tomatoes, brown sugar and lemon juice, uncovered, for 20 to 25 minutes or until thickened. Remove from heat and stir in extract.

For the crust: Cream butter and brown sugar until fluffy. Add flour, baking soda and salt. Stir in oats and nuts.

Press 2 1/2 cups of crust mixture in bottom of 9 x 13" pan. Spread filling over crust. Crumble remaining crust mixture over filling. Bake at 375 degrees for 30 to 35 minutes. Cool; cut into squares.[/b]

[b]Green Tomato Cake
from Susanna at [i]Our_Recipe_World[/i]

2 1/4 cups sugar
1 cup melted shortening
3 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup pecans or walnuts
1 cup raisins
2 1/2 cups diced green tomatoes
coconut (optional)

Preheat oven to 350°. In mixing bowl, beat sugar, shortening, eggs and vanilla until smooth and creamy. Sift together flour, salt, baking soda, cinnamon and nutmeg; slowly beat into egg mixture. Blend well. Stir in pecans, raisins and tomatoes. Pour into greased 9x13-inch pan. Top with coconut if desired. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean.

Serves 12.[/b]

Tomato Sorbet served at Tomatopalooza IV
 

[b]Basic Tomato Sorbet[/b]
[size=2]Makes 6 ½ cup servings
From recipe published in The Virginian Pilot July 16, 2006[/size]

1 cup sugar
1 cup water
2 cups tomato juice
1 Tbsp lemon juice


Prior to juicing tomatoes – place an 8-9” metal pan in the freezer to chill

To make simple sugar:
Mix together sugar and water, heat, while stirring constantly, until all sugar has dissolved. Remove from heat and let simple sugar mixture cool.

Juice tomatoes* (of your choice) to make 2 cups of juice. If you don’t have 2 cups of juice, add another fruit juice of your choice. (Lemon, Lime, Orange, Apple etc….) Mix together with cooled simple sugar mixture and lemon juice (see variations).

Pour the mixture into the chilled pan, return to freezer. Freeze until ice crystals being to form around the edges (about 45 minutes). Stir the frozen edges into the liquid center. Return the pan to the freezer, stirring every 30 minutes or so until all the liquid freezes firmly but not solidly. (About 3-4 hours)

Working quickly, break the frozen sorbet into pieces and place in a food processor or blender. Process until smooth. Pour into plastic freezer container and freeze until firm (about 4 hours)


[size=2]Variations for varieties served at Tomatopalooza IV[/size]

[u]Sun Gold Citrus Sorbet - [/u]
1 & ¾ cups Sun Gold Tomato Juice
¼ cup orange juice (instead of lemon juice)

[u]Lime Green Salad Sorbet [/u]
3 cups Lime Green Salad Tomato Juice
Juice of one Lime (instead of lemon juice)
Zest of one lime
Add finely chopped lime zest to simple sugar mixture during cooling process

Tomato Sorbet served at Tomatopalooza IV
 

[b]Basic Tomato Sorbet[/b]
[size=2]Makes 6 ½ cup servings
From recipe published in The Virginian Pilot July 16, 2006[/size]

1 cup sugar
1 cup water
2 cups tomato juice
1 Tbsp lemon juice


Prior to juicing tomatoes – place an 8-9” metal pan in the freezer to chill

To make simple sugar:
Mix together sugar and water, heat, while stirring constantly, until all sugar has dissolved. Remove from heat and let simple sugar mixture cool.

Juice tomatoes* (of your choice) to make 2 cups of juice. If you don’t have 2 cups of juice, add another fruit juice of your choice. (Lemon, Lime, Orange, Apple etc….) Mix together with cooled simple sugar mixture and lemon juice (see variations).

Pour the mixture into the chilled pan, return to freezer. Freeze until ice crystals being to form around the edges (about 45 minutes). Stir the frozen edges into the liquid center. Return the pan to the freezer, stirring every 30 minutes or so until all the liquid freezes firmly but not solidly. (About 3-4 hours)

Working quickly, break the frozen sorbet into pieces and place in a food processor or blender. Process until smooth. Pour into plastic freezer container and freeze until firm (about 4 hours)


[size=2]Variations for varieties served at Tomatopalooza IV[/size]

[u]Sun Gold Citrus Sorbet - [/u]
1 & ¾ cups Sun Gold Tomato Juice
¼ cup orange juice (instead of lemon juice)

[u]Lime Green Salad Sorbet [/u]
3 cups Lime Green Salad Tomato Juice
Juice of one Lime (instead of lemon juice)
Zest of one lime
Add finely chopped lime zest to simple sugar mixture during cooling process

Let me just say that the recipe above for the sorbet
was the best tasting stuff at Tomatopalooza[tm] IV.
And that includes all 190+ tomato varities that were there.

That LGS Sorbet could be marketed and sold in stores big time!

Lee

Yes indeedy - delicious stuff, and so refreshing in the extreme heat and humdity! Thanks for posting the recipe - we are going to try it soon!

Yes indeedy - delicious stuff, and so refreshing in the extreme heat and humdity! Thanks for posting the recipe - we are going to try it soon!

Tomato Jam Tart
 

OK, here's what you do.

You make the Tomato Citrus Marmalade and then buy a quality pie/tart crust then you spoon it in there and bake it at 350 for 15 minutes or so.

Good to know the varieties recommended to keep the sorbet green or orange. :)

And that's an interesting method if you don't have an ice cream maker. Will have to give it a shot.

I'm starting to get a lot of Sungolds. I am definitely going to try to make the Sungold sorbet with mango nectar, then orange/passionfruit juice. I'll post the results later in the season.

Grape Tomato Sauce (for desserts)

This is a wonderful sauce for ice-cream, puddings, waffles, or plain pound cake.

This recipe was adapted from a personal recipe of James Beard -- who gave it to a friend -- who gave it to a friend where it ended up in a cookbook around 1970 by a Mr. Robert Ackart. I simplified it a bit.

You can substitute the lemon with a cinnamon stick.

Serves 6

3 boxes firm grape tomatoes, stemmed but with stem intact.
4 cups sugar
1 cup water
pinch salt
1 lemon thinly sliced

• In a saucepan, combine the sugar & water (non reactive pan)
• Over medium heat, cook the mixture, stirring until the sugar is dissolved & the syrup is clear., simmer it uncovered for 5 minutes.

• To the syrup add the tomatoes & the lemon slices.
• Reduce the heat & simmer the tomatoes gently, uncovered for 15 minutes.

• Using a slotted spoon, remove the tomatoes to a bowl, setting aside.
• Bring the syrup to a boil again, & cook uncovered until it thickens slightly.
• Allow to cool somewhat; sieve it over the tomatoes, discard the lemon slices. & chill.





Deirdre Dee (zosha)

[B]Tomato Soup Spice Cake[/B]

From: PeakMarket.com (Winnipeg, Manitoba, Canada - 10/29/2011)

Ingredients:
2 cups (500 ml) flour
1 1/2 cups (375 ml) sugar
4 teaspoons (20 ml) baking powder
1 teaspoon (5 ml) baking soda
1 1/2 teaspoons (7 ml) allspice
1 teaspoon (5 ml) cinnamon
1/2 teaspoon (2 ml) ground cloves
1 - 10 oz (284 ml) can condensed tomato soup
1/2 cup (125 ml) butter, softened
2 eggs
1/4 cup (60 ml) water

Directions:
1. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, allspice, cinnamon & ground cloves. Add the tomato soup & butter. Beat until well combined. Add the eggs & water. Mix well.
2. Pour the batter into a greased & floured 9 x 13 inch (23 x 33 cm) baking pan. Bake in a preheated 350ºF (180ºC) oven for 35 minutes or until the cake springs back when lightly touched.
3. Cool. Frost with a cream cheese frosting.

Serves 8