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Old May 14, 2006   #16
coronabarb
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Broiled Tomatoes with Horseradish

2 large tomatoes
2 tablespoons bread crumbs
2 tablespoons horseradish
1 tablespoon lemon juice
1/8 teaspoon salt
1/4 teaspoon paprika
2 teaspoons fresh parsley
3 tablespoons grated Parmesan cheese

Cut tomatoes in half, crosswise. Combine crumbs, horseradish, lemon juice, salt and paprika. Spread mixture over tomato halves, sprinkle with chopped parsley and cheese. Place in a broiler pan; broil 3 inches from heat 3-5 minutes until heated through.

Serve immediately.
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Old May 15, 2006   #17
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Tomato, Spinach & Ricotta Casserole

1 1/2 pounds spinach, shredded
1 tablespoon water
1/4 stick butter (2 Tbl)
1 medium onion
1 clove garlic, crushed
2 beefsteak tomatoes,peeled and sliced
1 1/2 cups ricotta cheese
salt and freshly ground black pepper
2 tablespoons grated Parmesan cheese

Put spinach in a saucepan with water and a little salt. Cook 2 to 3 minutes until soft, then drain and place in a bowl. Grease casserole dish. Melt butter in a pan, add onion and garlic and cook until soft. Stir into spinach and mix well.

Layer half the spinach, half the sliced tomatoes and half the ricotta in casserole dish. Repeat layers, seasoning each layer with salt and pepper. Sprinkle Parmesan cheese over the top. Cover casserole and bake in preheated 350*F oven for 30 minutes. Remove lid and return to oven for another 10 minutes to brown top. Makes 4 - 6 servings.
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Old May 21, 2006   #18
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Moros Y Cristianos

A traditional version of black beans and rice from Spain.

1 cup chopped onion
1 cup chopped green bell pepper
2 tsps chopped garlic
1 1/2 tsps ground cumin
1 tsp dried thyme leaves
1/2 tsp crushed red pepper
1 bay leaf
1 Tbl olive oil
1 cup rice
14 ounce can diced tomatoes
3 ounce can diced green chilies
15 ounce can black beans
2 cups water
1 Tbl apple cider vinegar
1/2 to 1 tsp salt
1/2 tsp black pepper

Saute onion, bell pepper, garlic, cumin, thyme, crushed red pepper and bay leaf in olive oil until onion is tender, about 5 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat and simmer, covered, until rice is tender, about 20 minutes. Let stand 5 minutes before serving.
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Old May 27, 2006   #19
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Tomatoes Stuffed with Corn

6 large firm tomatoes
sugar and salt
1 cup minced onion
1 cup minced green pepper
6 tbsp. butter
1 cup minced, cooked ham
1 1/2 tsp. ground cumin seed
3 cups scraped fresh corn
1/2 cup heavy cream
1 tsp. salt
1/2 tsp. sugar
freshly ground pepper to taste
6 tbsp. minced fresh parsley
6 tsp. butter, softened

Cut off and discard top half of tomatoes and remove seeds. Scoop out pulp, chop and put in sieve to drain. Sprinkle pulp and insides of shells lightly with sugar and salt, and invert on paper towels to drain for at least 30 minutes.

In large skillet, saute onion and green pepper in butter until softened. Add ham and cumin seed and stir over high heat for 1 minute. Add tomato pulp and cook over moderate heat for 4 minutes. Stir in corn, cream, salt, sugar and pepper. Cook covered, for 3 minutes.

Remove cover and stir mixture over high heat for 1 minute. Sprinkle inside of each tomato shell with 1 tablespoon of parsley. Fill shells with corn mixture, dot each with 1 teaspoon butter and place in lightly buttered baking pan.

Bake at 350 degrees F. for 10 to 15 minutes or until tomatoes are soft.
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Old May 27, 2006   #20
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Roasted Yams with Green Tomatoes

2 lb yams
2 lb green tomatoes, 7-8 medium
3 medium red tomatoes
3 medium red onions
6 large cloves garlic
1-2 Tbls olive oil
Salt and pepper to taste

Peel yams and cut into 1/2-1" chunks. Trim tomatoes and cut into large chunks. Peel onions and cut into 1" chunks. Peel garlic and cut into half lengthwise.

Combine all vegetables in a large bowl, drizzle with olive oil, add salt and pepper, and mix well. Spread vegetables out on two baking sheets, preferably non-stick. Roast at 375 for about 1 1/2 hours, moving them around and turning them twice during the cooking time. They should be very tender and somewhat browned.

Serve with couscous, or with a rice pilaf.
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Old June 2, 2006   #21
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Tomato Pudding Recipe!

1 (28 oz.) can peeled tomatoes, cut into small pieces 5 to

6 slices bread or biscuits

1/2 cup sugar

1/4 cup butter

1 teaspoon black pepper

Cream sugar and butter; add tomatoes and black pepper and mix well.

Tear bread into pieces; add tomato mixture.

Pour into a baking dish and bake in 350 degree oven for 30 to 35 minutes until brown.


Barb's comment: YUM, Cecil, I gotta try this!
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Old June 9, 2006   #22
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Chakalaka

Chakalaka is as South African as rugby, braaivleis (BBQ) and sunny skies!

2 tbsp sunflower/olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 green pepper, chopped
1/2 cabbage, shredded (optional)
1/2 cauliflower, broken into small florets (optional)
3 carrots, grated or julienned
2 - 3 chillies (depending on taste)
2 tomatoes, chopped (Can use more)
410 gram can baked beans in tomato sauce (optional)
salt to taste

Heat the oil and fry the onion, garlic and pepper until soft. Add cabbage, cauliflower and carrots and cook until limp. Add remaining ingredients and simmer for about 10 minutes.
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Old June 21, 2006   #23
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Roasted Tomatoes
from Parade Magazine

1 large slice peasant bread, lightly toasted and torn into large pieces
1 large clove garlic, coarsely chopped
4 Tbls flat-leaf parsley, chopped
1/4 tsp dried thyme
salt and pepper, to taste
8 medium-sized ripe tomatoes, halved crosswise and seeded
4 Tbls olive oil
(I'd sprinkle with freshly grated Parmesan cheese)

Place bread in food processor with garlic and 3 Tbls parsley. Pulse machine on and off to achieve coarse crumbs. Remove to a bowl; season with thyme, salt and pepper.

Scoop out tomato pulp and chop; combine with crumbs and 2 Tbls oil. Spoon mixture into tomato halves. Place on baking sheet; drizzle with remaining oil. (Mod ad-sprinkle with Parmesan cheese) Bake in 350 oven for 20 minutes.

Before serving, broil tomatoes until just golden brown, about 30 seconds. Sprinkle with remaining parsley and serve.
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Old June 22, 2006   #24
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SALMON STUFFED TOMATOES
from MasterCook

8 ounce smoked salmon
2 hard-cooked eggs, chopped
3/4 cup celery, chopped
1/4 cup cucumber, chopped
1 tablespoon onion, minced
2 tablespoons parsley, chopped
1 tablespoon garlic salt
1 dash pepper
1 tablespoon lemon juice
1/3 cup mayonnaise
6 medium ripe tomatoes
1/4 teaspoon salt

Drain salmon; flake. Mix with all ingredients except tomatoes and salt. Cut centers from tomatoes; salt insides; fill with salmon mixture. Broil 3 inches from heat for 5 to 7 minutes until hot.

Serves 6.
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Old July 5, 2006   #25
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Cheesey Stuffer Tomatoes


Need several Stuffer type tomatoes
some fresh garlic (to taste)
riccota cheese
romano cheese
parmesan cheese
pesto
one large "decent tasting tomato"
Prosciutto Ham
mozzarella cheese for topping (the good soft kind)


Cut off tops of stuffers and remove seeds from inside. You could lightly salt and pepper them but there is going to be enough salt taste in the cheeses. Set aside.

Chop up fresh garlic and use some to coat the inside of a large bowl (preferably glass or ceramic). Leave remaining garlic in bowl. To the bowl, add generous amounts of riccota, parmesan and romano cheese. Mix in some pesto (or just use some combo of fresh basil, maybe oregano, pine nuts, tad bit of EVOO, pepper or dash of cayenne). Combine.

Chop up a small amount of prosiutto ham, if desired, and fold into the mix. Chop up, in small chunks, one decent flavored tomato (face it, the tops of the stuffers are too bland) and carefully add into the cheese mixture. You won't need much. But be careful not to smash them too much. Alternatively one could layer these in when filling instead.

Use mix to fill stuffer tomatoes. (any remaining mix can be spread on bread slices and toasted). Top each stuffed tomato with grated mozzarella cheese (optional - top with bread crumbs and/or chives, basil, etc).

Place in a toaster oven or under the broiler just until the mozzarella begins to brown and remove. Too long and the tomatoes will collapse and fall apart mushy.

Serve!
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Old July 15, 2006   #26
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Tomatoes in All Their Glory
from "Marlene" at KAARS

4 large vine-ripe red or yellow tomatoes
4 medium vine-ripe tomatoes
1 tablespoon sugar
2 medium unripe green tomatoes
2 eggs beaten
1/2 cup white flour
4 cups tender watercress
3 ounces soft goat cheese
32 cherry tomatoes
2 tablespoons flavorless cooking oil

Dressing:

1/2 cup extra virgin olive oil
6 tablespoons balsamic vinegar
2 tablespoons thin soy sauce
1 tablespoon Asian chili sauce
2 tablespoons finely minced ginger
1 small garlic clove, finely minced
1/4 cup chopped cilantro sprigs

Advance Preparations:

Cut each large tomato into 3 thick slices; set aside. Cut each medium vine-ripe tomato into 3 slices. Sprinkle slices on both sides with a little sugar and set aside.

Cut each medium unripe tomato into 3 slices, then dip into beaten egg and lightly coat with flour. Transfer to a wire rack and refrigerate. Prepare watercress and refrigerate. Crumble goat cheese and refrigerate. Set aside cherry tomatoes.

Dressing:

In a small bowl, combine olive oil, vinegar, soy sauce,
chili sauce, ginger, garlic and cilantro;refrigerate. All advance preperation steps may be completed up to 8 hours before you begin final steps.

Final Steps:

Prepare a charcoal fire or heat a gas barbecue to medium or heat an indoor grill pan. When hot, grill the medium vine-ripe tomatoes on both sides until lightly charred, then set aside temporarily.

Place a 12 inch saute pan over medium-high heat. When pan is hot, add cooking oil. When oil gives off just a wisp of smoke, fry breaded tomato slices until golden on both sides, then drain on a wire rack.

Place large tomato slices on dinner plates. Add layers of grilled and breaded tomatoes, separated by sprigs of watercress. Scatter cherry tomatoes around the edges of the large tomatoes. Stir salad dressing and drizzle over tomatoes. Sprinkle on goat cheese. Serve at once
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Old July 28, 2006   #27
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My Sister-in-laws Marinated Tomatoes
posted by lindapf

3 large tomatoes, sliced
1/2 cup olive oil
1/4 cup red wine vinegar
1 1/2 tsp Dijon mustard
1 clove garlic (or to taste), minced
1/8 tsp basil
1/8 tsp pepper
1/4 tsp thyme
1/2 tsp salt
1 Tbs parsley, chopped

Combine all ingredients, except tomatoes, and mix well. Add sliced tomatoes. Serve the same day.
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Old August 8, 2006   #28
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Broiled Deviled Tomatoes

4 garlic cloves, mashed
1 Tbl Dijon mustard
1/2 tsp dry mustard
Salt and pepper to taste
2 Tbl olive oil
4 small tomatoes, halved

In bowl, combine garlic, dijon mustard, salt and pepper to taste. Add oil, drop by drop, whisking till smooth. Place tomatoes in buttered baking dish and spread with mustard mixture. Broil tomatoes 3 inches from heat for 1 minute or till tops are bubbly and golden.
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Old December 11, 2006   #29
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TOMATOES WITH CORN AND OKRA

1 medium sweet onion, chopped
3 tablespoons butter
1/2 pound fresh okra, sliced
3 ears fresh corn, cut from the cob
4 medium tomatoes, peeled and chopped
1/2 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper

In a Dutch oven, saute onions in butter until soft. Add okra and cook another 5 minutes, stirring occasionally. Add remaining ingredients and mix well. Cover and simmer 15 minutes longer.
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Old June 30, 2007   #30
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Tomato Risotto
Risotto al Pomodoro


Serves 4
900ml good-quality vegetable stock
50g unsalted butter
1 tbsp olive oil
8 shallots, finely chopped
2 garlic cloves, crushed
275g risotto rice, such as vialone nano, carnaroli or arborio
½ glass white wine, about 75ml
8 firm tomatoes, deseeded and coarsely chopped
100g Parmesan cheese, freshly grated, plus extra to serve
a large handful of fresh basil, leaves torn
sea salt and freshly ground black pepper
  1. Put the stock in a saucepan. Heat until almost boiling, then reduce the heat until barely simmering to keep it hot.
  2. Heat the butter and oil in a sauté pan or heavy-based casserole over a medium heat. Add the shallots and cook for 1-2 minutes, until softened but not browned. Add the garlic and mix well.
  3. Add the rice and stir, using a wooden spoon, until the grains are well coated and glistening, about 1 minute. Pour in the wine and stir until it has been completely absorbed.
  4. Add 1 ladle of hot stock and simmer, stirring until it has been absorbed. Repeat. After 10 minutes, add the tomatoes. Continue to add the stock at intervals and cook as before, for a further 8-10 minutes, until the liquid has been absorbed and the tomatoes and rice are tender but still firm (al dente). Reserve the last ladle of stock.
  5. Add the reserved stock, Parmesan, basil, salt and pepper. Mix well. Remove from the heat, cover and let rest for 2 minutes.
  6. Spoon into warmed bowls, sprinkle with grated Parmesan and serve immediately.
Source: risotto by Ursula Ferrigno (Ryland, Peters and Small). To order your copy for the special price of £6.99 including postage and packing (rrp £8.99), telephone Macmillan Direct on 01256 302 699 and quote reference GLR 887.


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