Fresh Tomato Recipes
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Gazpacho 12 Roma tomatoes 2 lg cucumbers, seeded 1 bell pepper 1/3 c red wine vinegar 1/3 c olive oil 2 T minced garlic 2 T lime juice 1 lg red onion 4 stalks celery 1 c fresh parsley 4 c tomato juice Chop to desired “chunkiness” in food processor. Makes 1 gallon, so you may have to run half the recipe through the food processor at a time, depending on the size of your mixing container. May reduce recipe, but it keeps well in the refrigerator for days. Eat cold.
Spicy Tomato Chutney - Ingredients 8 tablespoons of vegetable oil 2 tsp mustard seeds (brown or black) 2 tsp onion seeds 2 tsp fennel seeds 2 tsp cumin seeds 4 dried red chilis 1 tsp red chilli powder 2 cups raw organic cane sugar* 2 1/2 cups white distilled vinegar 4 1/2 lbs sweet dry-farmed Early Girl tomatoes salt to taste
Best homemade Marinara Sauce ever! For each 4 cups of fresh tomatoes cut in large chunks, add 1 (6 oz.) can tomato paste, 1 clove garlic sautéed together with 1/3 cup diced onion in olive oil, 1 tsp oregano, 1 tsp salt, 1/4 tsp black pepper, 4 tsp dried parsley, 1/2 cup white wine. I use a stick blender to blend all this together except onion and garlic. Pour into sautéed garlic and onion and simmer at least 30 minutes. So so delicious! Brown sugar to taste to sweeten it up if you would like at
Baked parmesan tomatoes 4 tomatoes cut into thick slices 1/4 cup fresh parm cheese 1 tsp chopped fresh oregano fresh ground salt and pepper to taste 1 tsp olive oil Preheat ove to 450. place tomatoes on greased baking sheet and top with parm, salt, pepper, oregano and drizzle with olive oil. Bake 15 minutes or until tender
Spinach Stir Fried with Tomatoes and Fennel Seeds:2 tablespoons olive oil 1 teaspoon fennel seeds 1 small red onion, cut into a coarse dice 2 dried red chilies 1 teaspoon freshly grated ginger 2 cloves of garlic, grated 1 large tomato cut into a dice 2 green chilies, finely chopped 1 teaspoon salt 3 cups of washed fresh spinach leaves
Summer Tomato, Onion, and Cucumber Salad -- 3 tablespoons rice vinegar, 1 tablespoon(s) canola oil, 1 teaspoon honey, 1/2 teaspoon(s) salt, 1/2 teaspoon(s) freshly ground pepper, 2 medium cucumbers, 4 medium tomatoes cut into 1/2-inch wedges, 1 Vidalia or other sweet onion halved and very thinly sliced, 2 tablespoons coarsely chopped fresh herbs, such as flat-leaf parsley, chives, and/or tarragon
CHEESY BAKED TOMATOES - 4 tomatoes, halved 1/4 cup freshly grated Parmesan cheese 1 oz reduced fat provolone cheese, shredded 1 tsp chopped fresh basil 1 tsp chopped fresh oregano 1/2 tsp salt Freshly ground pepper, to taste Preheat oven to 450° F. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, provolone, oregano, basil, salt and pepper. Mist lightly with non-fat cooking spray and bake until the tomatoes are tender, about 15 minutes.
#paleo Quick and Easy Paleo Ketchup: 1 (6 oz) can tomato paste; 2 T apple cider vinegar (Bragg’s); 1½ tsp. prepared mustard (Dijon); ¼ tsp. cloves; ¼ tsp. allspice; ¼ tsp. cinnamon; ½ tsp. freeze dried garlic (Litehouse brand); ½ tsp. freeze dried red onion (Litehouse brand); Shake or two of cayenne pepper; Salt and Pepper to taste; Water
When all those ripe, red summer tomatoes start to overtake the counter, I pull out my biggest saucepan and get to work on a big batch of fresh tomato sauce. Because this sauce freezes so well, you can enjoy the essence of summer's flavors long after the last tomato plant has withered--insurance of the seasonal kind.
The Craft Patch: Summer Squash And Cherry Tomatoes In Basil Butter 1 yellow crookneck squash 1 large handful cherry tomatoes 2-3 tablespoons butter or olive oil generous sprinkle of basil, powdered garlic, powdered onion (all spices may be replaced with fresh) Slice the yellow squash into 1/4 inch slices. Melt butter in pan. Add seasonings. Saute (which means stir in a pan over medium high heat) squash and tomatoes until squash is tender crisp but not mushy. #Cake #Home