Tomatoville® Gardening Forums


Notices

Post your favorite tomato-based recipes here.

Reply
 
Thread Tools Display Modes
Old February 1, 2006   #1
coronabarb
Tomatoville® Recipe Keeper
 
coronabarb's Avatar
 
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,670
Default Side Dishes

Post Tomato Side Dish recipes here :-)
coronabarb is offline   Reply With Quote
Old February 1, 2006   #2
Garrett1
Tomatovillian™
 
Garrett1's Avatar
 
Join Date: Jan 2006
Location: Western NC
Posts: 30
Default

Green Fried Tomatoes
Submitted by: bully

They don't have to be solid green but they need to be firm.
You wouldn't want to fry them up when they were dark green and hard as a brick and at the same time you wouldn't want a tomato that was too ripe as it would fall apart.

I like a nice heavy cast iron skillet.
I then heat up some canola oil nice and hot.
Egg wash, then the flour and finish with the corn meal.


Mmmm the best thang to come form the south..Green fried tomatoes.
Garrett1 is offline   Reply With Quote
Old February 1, 2006   #3
Woodenzoo
Tomatovillian™
 
Woodenzoo's Avatar
 
Join Date: Jan 2006
Location: Ohio z6
Posts: 136
Default Scalloped Tomatoes

Scalloped Tomatoes

1 cup chopped celery
1/2 cup finely chopped onion
2 tablespoons butter
2 tablespoons flour
3 slices bread, toasted and cut into 1/2 in.cubes or approx.. 1-1 1/2 cups croûtons
1 (1-pound 12 oz can) tomatoes or equal amount of fresh chopped tomatoes, drained
1 tablespoon sugar
1 teaspoon salt
Dash pepper
2 teaspoons prepared mustard

Cook celery and onion in butter until just tender; blend in flour. Butter toast or croûtons. ( Try using Pam to spray the croûtons while tossing in a pan to coat evenly )
Break up tomatoes if needed and add to celery and onions with half the bread/croûtons and the remaining ingredients. Pour into a 1 1/2 quart casserole. Top with remaining toasted bread/croûtons. Bake at 350 degrees for 50 minutes. Serves 8.
Woodenzoo is offline   Reply With Quote
Old February 1, 2006   #4
coronabarb
Tomatoville® Recipe Keeper
 
coronabarb's Avatar
 
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,670
Default

Candied Cherry Tomatoes

Serving Size: 6

3 tablespoons margarine
1/4 cup chopped onions
4 cups cherry tomatoes
1/2 cup packed brown sugar OR 1/2 cup honey
3/4 teaspoon salt
1 1/2 cups bread crumbs -- buttered

Wash and drain cherry tomatoes; remove stems.

Melt margarine (not diet margarine) in skillet. Add tomatoes, 6 Tbls brown sugar or honey and salt. Cook very slowly until liquid evaporates. Be careful not to let tomatoes stick or scorch.

Put mixture in baking dish. Top with buttered bread crumbs and remaining brown sugar or honey. Bake in preheated 350-degree oven until crumbs are browned. Time depends on your oven and whether you are using brown sugar or honey; probably about 20 minutes.
coronabarb is offline   Reply With Quote
Old February 23, 2006   #5
coronabarb
Tomatoville® Recipe Keeper
 
coronabarb's Avatar
 
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,670
Default

Creole Tomatoes

4 lg tomatoes
1 sm onion, finely chopped
2 green peppers, finely chopped
Salt and cayenne pepper
4 tbl butter
2 tbl flour
1 cup milk

Cut tomatoes in half crosswise; put cut side up on baking sheet. Sprinkle with onion, peppers, salt and cayenne. Put a piece of butter on each piece, using 2 tablespoons in all. Put 1/2 c water in the pan and bake at 425° till tender.

Melt remaining butter and brown flour in it. Add milk and the liquor from the pan and stir until boiling; cook 3 minutes more. Dish tomatoes on toast squares, pouring the sauce around them.
coronabarb is offline   Reply With Quote
Old February 23, 2006   #6
coronabarb
Tomatoville® Recipe Keeper
 
coronabarb's Avatar
 
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,670
Default

Dumplings with Tomatoes & Zucchini

1/4 cup chopped onion
2 tbl oil
4 large tomatoes, chopped
1 tbl minced fresh basil -=OR=- 1 ts dried basil
1 tsp sugar
1 tsp salt
1/4 tsp pepper
2 med zucchini, peeled & cubed

PARMESAN DUMPLINGS--
1 Egg, lightly beaten
1 cup grated parmesan cheese

Saute onion until tender. Add tomatoes, basil, sugar, salt and pepper. Cover; simmer 20 minutes. Add zucchini and continue to cook until tender, about 15 minutes.

Combine eggs and cheese. Drop by tablespoonfuls onto tomatoes. Cover; simmer until dumplings are firm, about 5 minutes.
coronabarb is offline   Reply With Quote
Old February 24, 2006   #7
coronabarb
Tomatoville® Recipe Keeper
 
coronabarb's Avatar
 
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,670
Default

Fresh Tomato Fry

1/2 cup flour
1/2 tsp baking powder
1/2 tsp salt
1 egg, beaten
1/3 cup milk
6 ripe tomatoes
Salt & pepper

Sift together flour, baking powder and salt. Add beaten egg; mix well. Slice tomatoes rather thickly and sprinkle with salt and pepper; drain.

Dip tomato slices in batter, and fry in a hot greased
skillet until brown on both sides. Good for breakfast or lunch, served with bacon.
coronabarb is offline   Reply With Quote
Old February 24, 2006   #8
coronabarb
Tomatoville® Recipe Keeper
 
coronabarb's Avatar
 
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,670
Default

Tomato Garden Casserole

3 cup tomato wedges
1 cup (4oz) shredded cheddar
1 cup bread crumbs
1 cup green pepper, chopped
1 small onion, diced
1/4 cup butter, melted
1/2 tsp salt
dash paprika

Preheat oven to 350°. Grease a 1 1/2 quart casserole. Combine all ingredients; transfer to casserole. Bake until vegetables are tender, about 35 - 45 minutes.
__________________
Corona~Barb
Now an Oregon gal
coronabarb is offline   Reply With Quote
Old March 1, 2006   #9
coronabarb
Tomatoville® Recipe Keeper
 
coronabarb's Avatar
 
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,670
Default

From Parade Magazine

Roasted Tomatoes

1 large slice peasant bread (3/4" thick), lightly toasted, torn into large pieces
1 large clove of garlic, coarsely chopped
4 Tbls flat leaf parsley, chopped, divided
1/4 tsp dried thyme
salt and pepper, to taste
8 medium size ripe tomatoes, halved crosswise and seeded
4 Tbls EVOO (extra virgin olive oil)

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 and drizzle with remaining oil. Bake in 350 oven for 20 minutes.

Before serving, broil tomatoes until just golden brown, about 30 seconds. Sprinkle with remaining parsley. Serve immediately.
coronabarb is offline   Reply With Quote
Old May 5, 2006   #10
coronabarb
Tomatoville® Recipe Keeper
 
coronabarb's Avatar
 
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,670
Default

Cherry Tomatoes with Pecans

3 Tbls extra-virgin olive oil
1 clove garlic, finely chopped
2 cups cherry tomatoes, stemmed
1/4 cup coarsely chopped pecans or walnuts
2 Tbls red wine vinegar
Salt and freshly ground pepper to taste
Chopped fresh basil for garnish

Heat oil in a skillet over moderate heat. Add garlic and tomatoes and saute just until tomatoes are warmed through, about 3 minutes. Add pecans, vinegar, salt, and pepper and stir for 1 minute. Garnish with chopped basil. Serves 4 to 6.
coronabarb is offline   Reply With Quote
Old May 10, 2006   #11
coronabarb
Tomatoville® Recipe Keeper
 
coronabarb's Avatar
 
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,670
Default

Parmesan-Crusted Baked Tomatoes

3 tsps olive oil, divided
4 thick slices tomato
2 Tbls bread crumbs
2 Tbls parmesan cheese, grated
1/4 tsp onion powder
1/4 tsp garlic powder
Salt and pepper to taste

Rub a sheet pan with 1 tsp olive oil. Place tomato slices on pan and drizzle with 1 tsp olive oil. Combine bread crumbs, Parmesan cheese, onion powder, garlic powder and salt and pepper to taste. Place a thick layer of mixture on top of each tomato and drizzle with remaining olive oil. Bake at 425°F for 20 minutes until golden brown.
coronabarb is offline   Reply With Quote
Old May 10, 2006   #12
coronabarb
Tomatoville® Recipe Keeper
 
coronabarb's Avatar
 
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,670
Default

Rice Stuffed Tomatoes

8 medium tomatoes
1/4 lb long-grain rice
1 large onion, chopped
1 clove garlic, cut into slivers
1 large green bell pepper, chopped
4 Tbl butter
1 Tbl coarse salt
1/4 tsp black pepper
1 Tbl salt free seasoning (Mrs. Dash)
Grated Parmesan Cheese

Scoop out tomatoes and drain on paper towel. Cook rice according to directions. Sauté onion and green pepper in butter; add cooked rice, salt, pepper, and seasoning. Stuff tomatoes with rice mixture, sprinkle Parmesan cheese on top, and bake at 350° for 30 minutes. Serves 8
coronabarb is offline   Reply With Quote
Old May 10, 2006   #13
coronabarb
Tomatoville® Recipe Keeper
 
coronabarb's Avatar
 
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,670
Default

Baked Tomatoes Cyberealm

4 large tomatoes, sliced
Salt/pepper to taste
1 medium onion, thinly sliced
1 cup sharp grated cheese
1 cup crushed potato chips

Grease a flat baking dish. Slice tomatoes in thick slices, season with salt and pepper and lay in dish. Slice onion very thinly and place on each tomato slice. Cover with cheese and potato chips. Bake for 20-30 minutes at 350°F.
coronabarb is offline   Reply With Quote
Old May 14, 2006   #14
coronabarb
Tomatoville® Recipe Keeper
 
coronabarb's Avatar
 
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,670
Default

Spicy Tomato Grits

2 bacon slices, chopped
2 cans chicken broth (14 1/2-oz)
1/2 tsp salt
1 cup quick-cooking grits
2 large tomatoes, peeled and chopped
2 Tbl canned chopped green chiles
1 cup shredded cheddar cheese (4 ozs)

Cook bacon in a large heavy saucepan until crisp, reserving drippings in pan. Gradually add chicken broth and salt; bring to a boil. Stir in grits, chopped tomato, and chiles; return to a boil, stirring often. Reduce heat, and simmer, stirring often, 15 to 20 minutes. Stir in
shredded Cheddar cheese; cover mixture, and let stand 5 minutes.
coronabarb is offline   Reply With Quote
Old May 14, 2006   #15
coronabarb
Tomatoville® Recipe Keeper
 
coronabarb's Avatar
 
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,670
Default

Broiled Tomatoes

2 large tomatoes, cut into 1" slices
2 Tbl olive oil
3 cloves garlic, minced
1 green onion, sliced
1/4 Tsp dried oregano, crumbled
1/4 Tsp dried basil, crumbled
salt
freshly ground black pepper
1/2 cup mozzarella cheese, grated
1/2 cup swiss cheese, grated

Preheat broiler. Arrange tomato slices in a single layer on a cookie sheet. Drizzle oil over slices. Sprinkle tomatoes with garlic, onion and herbs. Season with salt and pepper. Place cheese atop tomatoes and broil until golden brown and bubbling. Transfer to plate and serve.
coronabarb is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 09:42 AM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2017 Commerce Holdings, LLC ★