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Old May 2, 2006   #16
coronabarb
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Ivy Inn Tomato Pie

1 pkg Pillsbury refrigerated pie crusts
2 tbl Dijon mustard
4 medium tomatoes, peeled and sliced
4 oz shredded cheddar cheese
4 oz shredded white cheddar cheese ( or 1 pkg. 4-cheese blend)
salt and freshly ground pepper
2 tbl mayo or sour cream
3 tbl grated Parmesan cheese

Preheat oven to 350. Bake and cool one of the pie crusts according to package directions.

Spread mustard on baked crust, covering bottom and sides. Arrange tomatoes on top of mustard, and cover with a layer of cheese. Sprinkle with salt and pepper. Repeat to make 2 or 3 layers, ending with cheese on top. Spread mayo on top of cheese. Sprinkle with Parmesan.

Place second pie crust over mixture and seal edges with a fork; cut slits in crust for ventilation. Bake for 30 min. or until lightly browned. If necessary, cover edges with foil near the end of baking time if browning too quickly.

This pie tastes better if made ahead, then reheated just before serving.
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Old May 17, 2006   #17
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Sweet Peppers Stuffed with Chicken, Tomatoes, and Zucchini
from the Florida Tomato Commission

1 large leek cut in half lengthwise and then crosswise into thin slices
2 whole boneless chicken breasts cut into small cubes
1 clove crushed garlic
2 large firm, ripe, red tomatoes, peeled, seeded and chopped
4 small zucchini cut into small cubes
1 tablespoon fresh tarragon or 1 teaspoon dried tarragon
3 tablespoons chopped Italian parsley
1/4 pound grated Italian Fontina cheese
1 cup plain bread crumbs
salt and freshly ground pepper
1/2 cup olive oil plus 1 tablespoon (to grease baking dish)
3 large red or yellow sweet bell peppers cut in half lengthwise

In a large bowl, combine leek, chicken, garlic, tomatoes, zucchini, tarragon, parsley, cheese and 1/2 cup of breadcrumbs. Salt and pepper to taste. Toss with 1/4 cup of olive oil.

Grease bottom of an oven proof dish with 1 tablespoon of olive oil. Stuff pepper halves with chicken-vegetable mixture, top with remaining 1/2 cup bread crumbs and place in baking dish. Drizzle remaining 1 1/4 cup olive oil over each stuffed pepper.

Bake at 350 degrees, until peppers are tender, about 45 minutes. Remove from oven and moisten with juices from the pan.
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Old May 19, 2006   #18
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Chicken And Pasta With Jalapeno And Tomato Dressing

2 cloves garlic
1 tablespoon minced fresh ginger
2 teaspoon ground cumin
3 tablespoon red-wine vinegar
1/4 cup olive oil
salt and pepper
8 chicken thighs (about 2 pounds total)

----- Jalapeno and Tomato Dressing -----
4 tomatoes
2 jalapenos or other fresh hot chili peppers
2 cloves garlic
1 small red onion
1 cup minced fresh mint
1 cup minced fresh coriander
2 tablespoon red-wine vinegar
2 tablespoon olive oil
salt and pepper

1/2 lb fusilli or other dry pasta

Mint and/or coriander sprigs (optional garnish)

Mince garlic and ginger. In a bowl, combine garlic, ginger, cumin, the 3 tablespoons vinegar, the 1/4 cup olive oil and salt and pepper to taste. Add the chicken, stir to coat, and let stand at room temperature, stirring once or twice, for about 1 1/2 hours.

Jalapeno and Tomato Dressing;

Peel, seed and chop tomatoes and place into a large bowl. Seed and mince jalapenos, mince garlic, onion, mint and coriander. Add to the bowl with tomatoes. Stir in 2 tablespoons vinegar, 2 tablespoons olive oil and salt to taste and let stand at room temperature, stirring once or twice, for at least 45 minutes.

Recipe can be made to this point a few hours ahead.

COOKING and SERVING;
Heat grill. If using wood chips, soak a handful in water for 20 minutes. Put chips on the fire. Grill chicken, turning occasionally and brushing with marinade, until crisp and dark brown on both sides, about 15 minutes total. Or broil for about 20 minutes.

Cook pasta in a large pot of boiling, salted water until just tender. Drain and toss immediately with tomato dressing.

Season pasta to taste with salt and pepper and put onto plates. Top each serving with 2 grilled chicken thighs and garnish with mint and/or coriander sprigs. Serve warm.

Yield: 4 servings
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Old May 21, 2006   #19
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Fresh Tomato and Basil Quiche

1 package refrigerated breadstick dough
1 teaspoon olive oil
1 cup onion, slivered
1 clove garlic, minced
3/4 cup mozzarella cheese, shredded
1 cup plum tomatoes, sliced
1/4 cup fresh basil, shredded
1 cup evaporated skim milk
1 1/2 teaspoons cornstarch
1/4 teaspoon freshly ground black pepper
2 eggs
1 egg white

Unroll breadstick dough, separating into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern. Add second strip of dough to the end of the first strip, pinching ends to seal; continue coiling dough. Repeat procedure with remaining dough to make an 8 inch flat circle. Roll dough into a 13" circle; fit into a 9" greased quiche dish or pie plate. Fold edges under and flute; set aside.

In a nonstick skillet, add oil, and place over medium heat until hot. Add onion and garlic; sauté 8 minutes or until lightly browned. Spread onion mixture in bottom of prepared crust; sprinkle with cheese. Arrange tomato slices over cheese; top with basil.

Combine milk and next four ingredients in blender container; cover and process until smooth. Pour over tomatoes. Bake at 350°F for 45 minutes or until a knife inserted 1 inch from center comes out clean; let stand 10 minutes before serving.
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Old June 9, 2006   #20
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Tomato Bredie (Stew)
Try this traditional South African recipe

25 ml butter (or margarine, lard or sunflower oil)
2 large onions, sliced
1 clove garlic, crushed
1.5 kg stewing lamb or mutton, cubed
10 ml salt
milled pepper
little stock, water or wine
500 g potatoes, sliced
1 kg medium tomatoes, skinned and chopped
5 ml white sugar
2 ml dried thyme
5 ml chopped fresh marjoram

Heat the butter in a large saucepan and sauté the onions and garlic for about 5 minutes or until the onions are transparent. Add the meat and brown quickly on all sides. Add the salt, pepper and a little stock, water or wine and simmer, covered, for 90 to 120 minutes, or until the meat starts to get tender. Add the potatoes, tomatoes, sugar, thyme and marjoram and stew for a further hour. Serve with cooked rice.

Taken from Traditional African and South African recipes.
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Old June 15, 2006   #21
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Earl's Chicken Rojo (not THAT Earl)

3-5 chicken breasts or thighs
6 large tomatoes
1/2 onion, quartered
3 Tbls olive oil
2 cups chicken broth
2 cups of water
1 tsp mexican oregano
1/2 tsp cumin
1 tsp garlic, peeled and crushed
1/2 tsp unsweetened cocoa powder
1 Tbl red chile powder or chile paste
salt to taste

Preheat broiler on high.

Heat 1 Tbl oil in a large pan over high heat. Brown chicken pieces on each side. Pour chicken broth and water over chicken and bring to a boil. Add chile, cumin, oregano, garlic and cocoa; simmer, covered.

Slice top off each tomato and place cut side down on a cookie sheet along with onions; drizzle with 2 Tbls oil. Place in broiler and remove when tomato skins become very wrinkled and shriveled. Remove from broiler and let cool for 1 minute. While tomatoes cool, turn chicken.

Peel skin off tomatoes and remove seeds; mash. Separate onions and stir into sauce along with tomatoes. Keeping chicken uncovered, let sauce reduce while chicken finishes cooking.

If liquid cooks off too fast, add water about a half cup each time, until the chicken reaches 170 degrees or is no longer pink inside.
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Old June 27, 2006   #22
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Default My wife's Balsamic Chicken with Tomato Sauce

My wife made this recipe up when she only had chicken in the freezer and lots of cherry tomatoes to use up!

Assorted chicken pieces - skin on
Balsamic vinegar
Rosemary
Salt and pepper
1 pint cherry tomatoes

Preheat the oven to 350F.

Arrange the chicken pieces skin side up in an oven proof pan. Pour balsamic vinegar generously over the chicken pieces. Sprinkle with salt and pepper and chopped rosemary.

Baste every 5-10 mins. After 20 mins, (or 10 mins before the chicken is cooked) add the halved cherry tomatoes cut side down around the chicken. Shake the pan to coat the tomatoes in the chicken fat and balsamic vinegar. Sprinkle the tomatoes with more salt and pepper.

Roast until chicken is cooked through (depends on the size of the pieces) roughly 30 mins.

Serve over pasta or rice with lots of crusty bread! The tomatoes and the vinegar make a lovely sauce for the chicken.
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Old July 28, 2006   #23
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Here is a recipe I prepared today. A friend sent me the recipe. Extremely Tasty.
posted by vodreaux

Fillets with Garlic, Caper and Fresh Tomato Sauce

Start to finish: 20 minutes

3 teaspoons vegetable oil, divided
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tilapia fillets (6 to 8 ounces, each), or similar mild whitefish fillets, such as trout, red snapper or cod
1/2 small onion (1/4 cup finely minced)
1 large ripe tomato (1 cup chopped)
2 cloves fresh garlic
2 tablespoons capers
3/4 cup dry white wine, such as Chardonnay
1/2 lemon (2 tablespoons juice)
4 tablespoons butter

Heat 2 teaspoons of oil in an extra-deep, 12-inch skillet over medium heat. Place flour, salt and pepper in a 1-gallon zipper-top bag. Add fish fillets, and shake to lightly coat. (Or place flour mixture in a shallow bowl and dredge fillets to coat.) Discard remaining flour mixture.

Place coated fillets in hot oil. Raise heat to medium-high, and cook until fish is cooked through, about 3 to 4 minutes on each side.

Meanwhile, peel and finely mince onion half; set aside. Seed and coarsely chop unpeeled tomato; set aside. Peel and mince garlic; set aside. Drain and chop capers and set aside.

Remove fish to plate, and cover lightly with foil to keep warm. Add remaining oil to skillet along with minced onion, and stir and cook until onion is translucent, about 2 minutes. Add tomatoes, garlic and capers, and stir well. Add wine to pan, stirring to loosen any brown bits from bottom. Add lemon juice, and boil until liquid is reduced by half. Reduce heat to low.

Cut butter into four pieces and swirl into wine mixture, just until sauce is thickened slightly and butter is incorporated. (Be careful butter does not melt too quickly, or the sauce will be oily.) Place fillets on serving plates, and spoon sauce evenly on top. Serve immediately.

Serves 4.
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Old August 7, 2006   #24
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Chef Chris's Tomato Tart with Black Olive Tapenade
posted by kctomato

Tart Shells fresh or 10oz frozen puff pastry, thawed
Black olive tapenade

On a lightly floured surface, roll out dough to 1/4" thickness. Poke holes over entire surface of dough with a fork. Cut pastry into 4 circles and brush surface with lightly beaten egg. Lay on a baking sheet and bake according to package directions. Set baked shells aside to cool.

Filling:
2 Tbls extra virgin olive oil
2 sweet onions, thinly sliced
salt and fresh ground pepper
3/4 cup port
10 oz cheese (Parmesan, Sap Sago, Provolone or your favorite)
4 Cherokee Purple or other large meaty tomatoes, sliced thinly

Warm oil and add onions. Saute over medium heat until brown and carmelized. Season, add port and cook until all liquid has evaporated (about 15 minutes). Set aside.

Heat oven to 350°. Cut off tops of puff pastries. Spoon on carmelized onion filling onto each shell. Sprinkle with cheese and place tomato slices on top in a fan design. Drizzle with olive oil, salt and fresh ground pepper. Add a teaspoon of black olive tapenade. Place in heated oven and bake for 8 minutes.
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Old August 8, 2006   #25
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Chili Turkey Meatballs With Chipotle-Tomato Cream Gravy

Meatballs:
1 pound lean ground turkey
1/2 cup bread crumbs
1 egg
1/4 cup dried minced onion
1 tablespoon dried parsley
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
3 tablespoons chili hot sauce, or tabasco

Gravy:
1 14.5 ounce can diced tomatoes (1# fresh)
1 14.5 ounce can chicken broth
1-2 canned chipotle peppers in adobo sauce, to taste
1/4 cup evaporated skim milk
2 tablespoons flour

Preheat oven to 350 degrees. Combine all ingredients for meatballs in large bowl and knead together with hands. Form mixture into small meatballs and place in 9x13 pan that has been sprayed with non-stick cooking spray. Bake meatballs for about 1/2 hour.

While meatballs are baking, make gravy as follows: Combine canned tomatoes and chicken broth in large saucepan. Finely chop chipotle peppers and add to chicken broth/tomato mixture. Simmer over low to medium heat for about 10 minutes. Combine evaporated milk with flour in a small dish, and whisk rapidly into chicken broth/tomato mixture until gravy thickens slightly. Set aside.

When meatballs are done baking, remove from oven and place in gravy. Simmer over low heat for another 10 minutes. Then, serve and enjoy!
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Old August 8, 2006   #26
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Spiced Indian Lamb Patties with Peas and Tomato (Keema Matar)

1 1/4 pound lean ground lamb
2 tsp Garam masala
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1 tsp sea salt
2 medium plum tomatoes, seeded and diced into 1/4-inch pieces
1 cup frozen green peas, petite variety
3/4 cup low-fat plain yogurt
2 Tbl fresh cilantro, chopped
1 tsp lemon zest
1 medium lemon, cut into 4 wedges for serving

Line a large baking sheet with plastic wrap.

Mix all ingredients together, except lemon wedges, in a large bowl, with your hands or a wooden spoon, until thoroughly mixed. Form twelve 3-inch patties; place on prepared baking sheet and refrigerate for 20 minutes.

Preheat grill or broiler to high. Cook patties on grill rack or broiler pan, gently turning once, about 4 to 5 minutes per side. Yields 3 patties per serving
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Old June 12, 2007   #27
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Default Chicken Tarragon Tomato Sauce

The title may not give you an accurate mental picture of what this is, so let me explain.

Ingredients:
2 chicken breasts
2 1/2 tablespoons of butter
1 teaspoon of dried tarragon leaves
1/2 large fresh tomato or equal amount of smaller tomatoes
2 cloves of fresh garlic
Salt to taste
1/2 cup of water

First, cut up tomato into small pieces and mince garlic. Thinly slice chicken breasts while slowly melting butter in a saucepan. After butter has melted, sautee chicken breast cutlets in butter on medium heat. After the chicken is about half done, throw in garlic, tarragon, and tomato. Saucepan should remain hot long enough to thoroughly cook chicken, and then heat should be reduced to simmer. Add 1/2 cup of water and a few dashes of salt and cover. Simmer for about five minutes and serve over white rice and enjoy.

P.S. I never measure anything so the measurements are not precise.
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Old June 12, 2007   #28
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sounds yummy. think I could substitute basil for the tarragon??
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Old June 13, 2007   #29
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That might be alright, but it would be a totally different flavor since the tarragon and garlic are the primary flavors.
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Old June 24, 2007   #30
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For Heaven's Sake, Chris! It's hard to read a recipe with a wad of worms there next to it. LOL!
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