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Old March 18, 2012   #61
Zana
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Heirloom Tomato Rawsagna Salad

2nd Place Winner 2011 Tomato Art Festival Recipe Contest

INGREDIENTS

CASHEW RICOTTA
2 cups raw unsalted cashew buts (soaked 1-2 hours)
Juice from 1 lemon
1/4 nutritional yeast
1 teaspoon of sea salt
4 tablespoons of filtered water
TOMATO SAUCE
2 cups of sundried tomatoes (soaked 1-2 hours)
1 Roma tomato
1/2 cup of cherry tomatoe
1/2 jalapeno (seeded)
1 tablespoon agave nectar
1 teaspoon of sea salt
1/ cup olive oil
2 tablespoons filtered water
BASIL CASHEW PESTO
2 cups of basil leaves
1/2 cup raw unsalted cashews
1/4 cup of olive oil
1 teaspoon of sea salt
1 teaspoon ground pepper
ZUCCHINI
3 med zucchini (ends trimmed)
2 tablespoons fresh thyme
1 teaspoon of sea salt
1 teaspoon black pepper

INSTRUCTIONS

KEY ELEMENT PREP

CASHEW RICOTTA:
• Place all ingredients in food processor and pulse or chop until thoroughly combined and fluffy like ricotta.
• Add water if necessary

TOMATO SAUCE:
• Blend in food processor until smooth

BASIL CASHEW PESTO
• Combine in food processor and blend until slightly chunky, but mostly smooth

ZUCCHINI "NOODLES"
• Cut the zucchini length wise & use veggie peeler or mandolin slicer to cut into very thin slices.
• Toss into olive oil/thyme/salt pepper until coated.

FULL ASSEMBLY:
• Make individual portions by layering the zucchini into squares overlapping.
• Then spread tomato sauce, a dollop of pesto, a dollop of ricotta. add a slice of heirloom tomato: Repeat 2-3 times to create layers.
• Top with a dollop of Ricotta & garnish w/ a basil leaf!
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Old April 1, 2012   #62
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Tomato Dandelion Salad

- 11.47g Carbs, 3.24g Fiber, 5.55g Sugar

From: The George Mateljan Foundation
Low in calories with great flavor this combination of young tender dandelion greens and fresh ripe tomatoes is a great summer salad that's quick and easy to prepare. Add goat cheese for extra protein and enjoy!

Prep and Cook Time: 15 minutes

1/2 medium sized onion, cut in half and sliced thin
2 Tbsp light vinegar (such as apple cider, rice, or white wine)
1 cup hot water
2 large red ripe tomatoes
3 cups chopped young dandelion greens
2 Tbsp fresh basil cut into large pieces

--> Dressing
1 1/2 Tbsp balsamic vinegar
1/4 tsp salt
1/4 tsp coarse cracked black pepper
Extra virgin olive oil to taste
1 oz crumpled Chevre goat cheese (optional)

Thinly slice onion and place in a small bowl. Pour 2 Tbsp light vinegar and 1 cup hot water over onions and marinate while making rest of salad.

Whisk together dressing ingredients adding oil at end a little at a time.

Rinse and chop dandelion greens. Place in basket of a salad spinner, rinse and spin dry. Toss dandelion greens with 2/3 of the dressing.

Cut tomatoes in half crosswise and squeeze out juice. Cut into quarters, remove inner pulp and slice. Place on greens.

Squeeze dry marinated onions and lay on top of sliced tomatoes and greens. Drizzle the rest of the dressing over tomatoes, onion and top with basil and goat cheese if desired.

Serves: 4
Total Weight: 166.84g
Nutrition per Serving:
53.45 Calories, 6.55 Calories from Fat, 1.25 Calories from Saturated Fat,
2.48g Protein, 11.47g Carbs, 3.24g Dietary Fiber, 1.15g Soluble Fiber,
2.02g Insoluble Fiber, 5.55g Total Sugar, 2.62g Other Carbs, 0.73 g Total Fat,
0.14g Saturated Fat, 0.06g Mono Fat, 0.30g Poly Fat, 0g Trans Fatty Acids,
0mg Cholesterol, 114.02mg Calcium, 0.28mcg Iodine, 2.23mg Iron, 451.11mg
Potassium, 195.75mg Sodium
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Old September 17, 2012   #63
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Cherry Tomato and Tofu Salad

- 7.1g Carbs, 2.8g Fiber

From: www.foodily.com - By The Food Gal VIA WebMD Recipe
From David Chang, In the Green Kitchen, by Alice Waters

He may be known for his potty-mouth and explosive, imploding personality but New York Chef David Chang of the mini Momofuku restaurant empire can sure put together one soothing, serene dish.

That's just what you'll enjoy in his "Cherry Tomato & Tofu Salad" from the newest Alice Waters cookbook, "In the Green Kitchen" (Clarkson Potter).

The founder of the landmark restaurant, Chez Panisse in Berkeley, California, Waters put this book together from dishes created by chefs at the 2008 Slow Food Nation event in San Francisco. The premise of the book, is that by keeping a well stocked pantry, learning a few basic techniques and seeking out the best organic, local and seasonal ingredients, anyone can create simple meals that nourish and satisfy.

I was fortunate enough to see Chang create this tofu dish at a cooking demo at Slow Food Nation. It's a super simple dish of creamy, cold tofu topped with a zingy dressing of sherry vinegar, olive oil, sesame oil and sesame seeds that's finished with refreshing shiso leaves and a bountiful handful of sweet summer cherry tomatoes. If you don't have shiso readily available, fresh mint or basil leaves would make a fine substitution.

It's like an Asian take on insalata caprese, with good-for-you tofu standing in for mozzarella. Enjoy it as a first course or as a light lunch on a lazy, warm afternoon, when the only swearing you plan to do is about how good this is.

INGREDIENTS
2 tsp soy sauce
1 drops toasted sesame oil
1 dash sherry vinegar
1 or 2 Tbsp olive oil
1 tsp sesame seeds
1 cup ripe cherry tomatoes, halved
2 slices very fresh tofu or yuba, tofu skin; 1/2-inch thick and about
2 by 4 inches
Shiso leaves
Fresh-ground black pepper
Sea salt

DIRECTIONS
• Combine soy sauce, sesame oil, vinegar and olive oil, and season with salt and pepper to taste.
• Toasted sesame oil is very potent and should be used sparingly.
• Add dressing and sesame seeds to the cherry tomatoes and mix together.
• Arrange tofu on a plate and spoon over tomatoes and dressing.
• Cut fresh shiso leaves into fine ribbons, or tear leaves into pieces, and scatter over tomatoes and tofu, then serve.

Servings: 2

Nutrition per Serving:
190 Calories, 14g Fat, 1.9g Saturated Fat, 0mg Cholesterol,
323mg Sodium, 9.6g Protein, 7.1g Carbs, 2.8g Dietary Fiber
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Old September 18, 2012   #64
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Cherry Tomato Corn Salad Recipe

In the summer, use fresh sweet corn off the cob. Saute the corn for 5 minutes in a skillet before adding it to the salad.


Prep/Total Time: 15 min.
Yield: 6 Servings

Ingredients
1/4 cup minced fresh basil
3 tablespoons olive oil
2 teaspoons lime juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups frozen corn, thawed
2 cups cherry tomatoes, halved
1 cup chopped seeded peeled cucumber

Directions
• In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well.
• In a large bowl, combine the corn, tomatoes and cucumber.
• Drizzle with dressing; toss to coat.
• Refrigerate until serving.

Yield: 6 servings.

Nutritional Analysis: 2/3 cup equals 125 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 302 mg sodium, 15 g carbohydrate, 2 g fiber, 2 g
protein.

Originally published as Cherry Tomato Corn Salad in Weeknight Cooking Made
Easy Annual 2005, p283
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Old September 18, 2012   #65
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Cherry Tomato Salad Recipe

This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's become a summer favorite, especially at cookouts.

Prep: 15 min. + marinating
Yield: 6-8 Servings

Ingredients
1 quart cherry tomatoes, halved
1/4 cup vegetable oil
3 tablespoons white vinegar
1/4 cup minced fresh parsley
1 to 2 teaspoons minced fresh basil
1 to 2 teaspoons minced fresh oregano
1/2 teaspoon salt
1/2 teaspoon sugar
Lettuce leaves

Directions
• Place tomatoes in a shallow bowl, In a jar with a tight-fitting lid,
• combine the oil, vinegar, parsley, basil, oregano, salt and sugar; shake well.
• Pour over tomatoes.
• Cover and refrigerate overnight.
• Serve on a bed of lettuce.

Yield: 6-8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 78 calories, 7 g fat (1 g
saturated fat), 0 cholesterol, 155 mg sodium, 4 g carbohydrate, 1 g fiber,
1 g protein.

Originally published as Cherry Tomato Salad in Country August/September
1994, p49
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Old September 18, 2012   #66
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Italian-Style Tomato Salad

At a Glance
Source: Campbell's Kitchen
Prep: 20 minutes
Makes: 6 servings (about 3/4 cup each)

Ripe, juicy tomatoes are the secret to this summery salad that gets color and flavor from cucumber, onions, capers and crunch croutons. But the best part is, it's ready in just 20 minutes.

INGREDIENTS
1/4 cup olive oil
1 tablespoon red wine vinegar
4 medium tomatoes, cut into 1-inch pieces (about 2 cups)
1/2 cup thinly sliced cucumber
1 small red onion, thinly sliced (about 1/2 cup)
10 large fresh basil leaves, chopped (about 1/4 cup)
1 tablespoon drained capers
2 cups Pepperidge Farm® Whole Grain Seasoned Croutons

DIRECTIONS
• Beat the oil and vinegar in a large bowl with a fork or whisk.
• Add the tomatoes, cucumbers, red onion, basil and capers and toss to coat.
• Add the croutons just before serving and toss to coat.
• Serve immediately.
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Old September 18, 2012   #67
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Fresh Mozzarella & Tomato Salad Recipe

A splash of lemon and hint of refreshing mint brighten up the medley of red tomatoes, creamy mozzarella and ripe avocados in this colorful, sensational salad. —Lynn Scully, Rancho Santa Fe, California


Prep: 25 min. + chilling
Yield: 8 Servings

Ingredients
6 plum tomatoes, chopped
2 cartons (8 ounces each) fresh mozzarella cheese pearls, drained
1/3 cup minced fresh basil
1 tablespoon minced fresh parsley
2 teaspoons minced fresh mint
1/4 cup lemon juice
1/4 cup olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
2 medium ripe avocados, peeled and chopped

Directions
• In a large bowl, combine the tomatoes, cheese, basil, parsley and mint; set aside.
• In a small bowl, whisk the lemon juice, oil, salt and pepper.
• Pour over tomato mixture; toss to coat.
• Cover and refrigerate for at least 1 hour before serving.
• Just before serving, stir in avocados.
• Serve with a slotted spoon.

Yield: 8 servings.

Nutritional Facts 3/4 cup equals 305 calories, 26 g fat (10 g saturated fat), 45 mg cholesterol, 309 mg sodium, 8 g carbohydrate, 4 g fiber, 11 g protein.

Originally published as Fresh Mozzarella & Tomato Salad in Simple &
Delicious July/August 2009, p35

Tip

Fresh Mozzarella Facts
Compared to the more firm texture of most commercially produced mozzarella, fresh mozzarella is soft and moist. The flavor is mild, delicate and somewhat milky. Fresh mozzarella is usually shaped into balls and stored in brine. After buying fresh mozzarella, it should be refrigerated in the brine and eaten within a few days.
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Old February 23, 2013   #68
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Default Strawberry & Tomato Salad


INGREDIENTS
1 cup tomatoes, diced into very small cubes (about 1/4″ per side) If you have a favorite "sweet" variety, use it.)
1 cup small strawberries, trimmed and diced into very small strips (about 1/4″ per side)
1 tsp extra-virgin olive oil
2 tsp aged balsamic vinegar
1/4 teaspoon sea salt
1 ounce goat cheese, crumbled
DIRECTIONS
In small mixing bowl, toss together tomatoes, strawberries, oil, vinegar, and salt. Let marinate at room temperature 10 minutes.
To serve, place the mixture into a 3″ diameter pastry ring on individual plates, pressed to pack lightly. Remove the rings delicately, top each salad with goat cheese, and serve.
Serves four.
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Last edited by brokenbar; February 23, 2013 at 05:57 PM.
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Old December 29, 2014   #69
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Cauliflower and tomato salad

1 cauliflower
5 eggs
5 tomatoes
1 red onion
mayo
salt & pepper

Slice the onion but not into small cubes but slices or longer pieces and put it at the bottom of a bowl. Then boil eggs, chop each of them into four pieces and put on the onion. Do the same thing with tomatoes (I mean chop them into few pieces and not boil and put them on the eggs. Finally blanch the cauliflower and divided it into smaller "roses". Put the roses on top of the tomatoes. Add salt and pepper into the mayo and pour your salad with it.

Believe it or not but those tastes compose VERY well.

Enjoy!
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Old January 16, 2015   #70
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Quote:
Originally Posted by Ketchup_Girl View Post
Believe it or not but those tastes compose VERY well.

Enjoy!
Oh I believe it all right. Yummy
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co-founder of permaculture
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