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Old May 5, 2006   #1
coronabarb
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Default Breads

Post TOMATO Bread recipes here
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Old May 5, 2006   #2
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Plum Tomato, Olive, and Oregano Focaccia
from Italian Cooking and Living

(This recipe isn't complete enough for me, so it will be edited in the future)

For dough:

2 tsps instant yeast
2 1/4 pounds flour
2 tbls salt
1/4 cup extra-virgin olive oil, plus extra

For topping:

4 plum tomatoes, thinly sliced
1 cup pitted black olives, halved
2 tsps dried oregano
1/2 cup extra-virgin olive oil
salt

Make the dough and allow it to rise until it has doubled according to the basic focaccia recipe.

Cut risen dough in 2 even pieces and place in 2 generously oiled 11" x 17" baking sheets. Push with your fingers until it extends to the sides of the sheets (you might need to wait 5 minutes for the dough to stretch easily).

Top the focaccia: Arrange tomatoes over dough in neat rows. Scatter olives between the rows of tomatoes, sprinkle with oregano, and drizzle with olive oil. Season very lightly with salt (the olives are salty). Let rise for 45 minutes. Meanwhile, preheat the oven to 475°.

Bake focaccias on bottom rack of oven for 25 minutes, or until golden and still a little soft; cut focaccias into wedges and serve hot, warm, or at room temperature. Makes 2 focaccias.

If you like, scatter 1/2 pound of cubed mozzarella over focaccia after baking for 15 minutes; bake 10 more minutes, or until the crust is golden and mozzarella has melted, and serve hot.

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Old May 5, 2006   #3
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Tomato-Garlic Bread

1 1/2 cups butter or margarine
1 teaspoon garlic powder or 2 to 3 garlic cloves, minced
1/4 cup dry parsley
Grated Romano cheese
1/4 teaspoon pepper
1 loaf Italian bread
Oregano
2 tomatoes, thinly sliced

Mix the first 4 ingredients and set aside.

Slice bread in half lengthwise. Heat until slight crust forms; cool. Spread with butter mixture. Place thin slices of tomato over bread. Sprinkle with Romano cheese and oregano. Put in 550 degree F oven
until crisp. (Doesn't take long.)
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Old May 27, 2006   #4
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Olive Garden Tomato-Basil Crostini

Source: Recipe by Olive Garden Restaurants

2 (6-inch diameter) Boboli bread shells or similar Italian flat bread
2 tablespoons freshly-grated Parmesan cheese

Tomato-Basil Topping
1 1/2 cups seeded diced Roma tomatoes
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

Garlic Oil
1 garlic clove, cut into thin slices
2 tablespoons extra-virgin olive oil

For Tomato-Basil Topping: Blend all ingredients thoroughly and refrigerate for 2 hours before serving. Just prior to serving, drain in a colander or strainer to eliminate excess liquid.

For Garlic Oil: Let a thinly-sliced clove of garlic soak in olive oil for at least 1 hour before using to allow the flavor to infuse.

Preheat oven to 400 degrees F. Line a sheet pan or cookie sheet with foil. Dribble garlic oil over Boboli, sprinkle with cheese and bake for 4 to 5 minutes, until hot, but not crisped or dried. Cut Boboli into 6 wedges or 2-inch squares. Remove to a serving plate and cover,
generously, with cold Tomato-Basil Topping; serve immediately.
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Old August 8, 2006   #5
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Tomato Basil Garlic Bagels
Serving Size: 12

1/2 pound ripe tomatoes, seeded
4 cloves garlic, peeled
2 tsp dried basil
2 Tbl instant yeast
1 cup water, 120 F
4 cups flour
1 Tsp salt
Cornmeal as needed

Preheat oven to 425 degrees F. Place seeded ripe tomatoes, garlic cloves and dried basil in the bowl of a food processor or blender. Process on high speed until thoroughly pureed.

Dissolve yeast in 120 degree water in the bowl of a heavy duty mixer. Add 1 cup of flour. Mix on medium speed about 10 minutes, or until gluten threads appear. Add puree, kosher salt and 2 cups of flour and mix until thoroughly incorporated.

Change to a dough hook, or turn out on a board. If using a dough hook, turn mixer to medium low and slowly add the last cup of flour. Mix with hook until all flour has been incorporated into dough. If finishing by hand, add about 1/4 cup of flour and begin kneading flour into dough. Fold, turn and knead about four times for each remaining 1/4 cup of flour.

Round the dough into a ball and cover with a clean, damp towel. Let rest for 10 minutes. Cut dough into 12 wedges. On a lightly floured board, roll each piece into a rope about 12 inches long and about 1/2 inch in diameter. Shape each rope into a ring. Wet both ends of the rope and press together to seal the ring. Place rings on a floured board, cover and let rise about 15 minutes (the dough will not be fully "doubled").

While dough is rising, fill a large, deep skillet or pan with about 2 inches of water. Cover and bring to a boil. Doing only two at a time, place a bagel ring into boiling water. Cook for only 30 seconds, then flip and cook the other side for only 30 seconds. Remove from boiling water and place on a rack to drain. Process all remaining bagel rings and let drain until surfaces have dried.

Sprinkle cornmeal onto two baking sheets. Place 6 bagels on each sheet and bake in 425 degree oven for 15 minutes. Remove from the oven, place on racks and let cool.
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Old September 15, 2008   #6
oc tony
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Default Quick corn meal mush

Melt 1 or 2 tblspns butter, margarine or grease of choice in a frying pan. next rip up 4 corn tortillas into bite size pieces & place in the pan. next pour 1/4 to 1/3 of a can of tomato sauce on top of the tortillas. next season to taste with you favorite hot sauce be sure to put the hot sauce into the tomato sauce before steering to avoid hot spots. (I use 7 shakes of tapatio bottled hot sauce which makes it around med. hot) Cook 1 or 2 minutes to warm & soften the tortillas. add salt to taste. this makes a good side dish. here are some variations cook & drain 4 sausage links. chop them up & add the tortillas, tom sauce & hot sauce cook till warm & soft & add cooked eggs & your favorite cheese. this is a basic recipe that can be changed or increased to meet your wants or needs.Note corn tortillas will keep for one to 2 weeks in the fridge verses 2 to 4 days on the counter.
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Old January 5, 2009   #7
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Default Sun-Dried Tomato Skillet Corn Bread

Sun-Dried Tomato Skillet Corn Bread

1 cup yellow cornmeal (preferably stone-ground)
1/2 cup all-purpose flour
1 teaspoon sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
1 3/4 cups well-shaken buttermilk (do not use powdered)
1/3 cup sun-dried tomatoes packed in oil, drained and chopped
1/2 stick unsalted butter

Preheat oven to 425°F with rack in middle. Heat a well-seasoned 10-inch cast-iron skillet in oven 10 minutes.Stir together cornmeal, flour, sugar, baking soda, and salt. In another bowl, whisk together eggs, buttermilk, and tomatoes.Remove skillet from oven (handle will be very hot) and add butter, swirling gently to coat bottom and sides. Whisk melted butter into buttermilk mixture. Stir cornmeal mixture into buttermilk mixture just until smooth.Pour batter into skillet. Bake until golden, 20 to 30 minutes. Invert skillet over a platter to unmold corn bread. Cool 5 minutes. Serve warm.
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Old January 5, 2009   #8
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Parmigian, Kalamata Olive & Sun-Dried Tomato Bread (Bread Machine)
1 1/4 cups water
2 tablespoons oil that tomatoes are in
1 teaspoon lemon juice
1 tablespoon granulated sugar
2 tablespoons powdered milk
1 teaspoon salt
3 cups white bread flour
6 tablespoons chopped sun-dried tomatoes
1/4 cup diced Kalamata Olives
1 teaspoon dried basil (1/2 tsp fresh)
1/2 teaspoon freshly ground black pepper
2 teaspoons active dry yeast
2 Tblsp Parmigiana cheese
Add Water, Salt, Flour, Lemon Juice, Powdered Milk, Oil, yeast. Add remaining ingredients last 3 minutes of final knead cycle. If you are making rolls (which is what I usually do, I take the dough out at end of 2nd knead cycle. Roll into 2" balls and place in Pam sprayed muffin tins. Bake 30 minutes at 350. I just keep checking them.
These freeze beautifully and it is so handy to pull a few out of a vacuum sealed bag or ziplock. This is a dense bread.
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