Ways to Enjoy Tomatoes: Tomato Recipes from Your Garden








baked tomatoes

 

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©2011 Shanna Lea (formerly Shanna Ohmes)

You can enjoy tomatoes from your garden several different ways throughout the summer.  Tomatoes are great in sandwiches and salads and give you a boost of vitamin C and powerful antioxidants that protect you from inflammation.

Many countries enjoy tomatoes in a variety of dishes.  In Spain, they make gazpacho which is a cold tomato soup.  In France, a favorite dish is ratatouille, which is a tomato and eggplant recipe.  In Greece, baked tomatoes with onions are popular.  And in Turkey, a favorite recipe is tomatoes stuffed with rice, cinnamon and pine nuts.

Enjoy tomatoes from your garden fresh or cooked with these recipes:

Fresh Tomato Recipes:

Quick Salsa

1 tomato, diced

½ medium onion, chopped

3 cloves garlic, chopped

1 jalapeno, deseeded and chopped

1 tablespoon fresh lime juice

3 tablespoons cilantro, chopped

Sea salt and pepper to taste

Mix all ingredients, use as a dip or topping for eggs, omelets, or your other favorite recipes.

Tomato Relish

1 tablespoon apple cider vinegar

Pinch of chili powder

1 tomato, chopped

½ medium onion, chopped

Combine ingredients and top your favorite foods.

Fresh Tomato Dip

2 medium tomatoes, chopped

3 cloves garlic, crushed

1 teaspoon fresh basil, minced

1 tablespoon scallions, sliced

3 tablespoons extra virgin olive oil

Sea salt and pepper to taste

Mix ingredients together and refrigerate for 1 hour.  Use as a dip for Italian bread.  Or, pour over hot pasta with Parmesan cheese to make a fresh pasta sauce.

No Cook Stuffed Tomatoes

4 tomatoes

Tuna salad or cottage cheese

Cut ¼ slice off the top and bottom from each tomato.  Scoop the seeds and membrane out of the tomatoes and stuff with either tuna salad or cottage cheese.  Toppings:  feta cheese, basil leaves and chopped kalamata olives.

Cooked Tomato Recipes:Blue Le Creuset Cookware Set

Ratatouille

2 large eggplants *(prepare ahead of time)

1 zucchini, cut lengthwise and sliced thin

1 green pepper, seeded, cut in strips

2 onions, peeled and sliced

4 tomatoes, peeled, seeded and chopped

4 cloves garlic, mashed

1 teaspoon dried thyme

¾ cup extra virgin oil

To make a good ratatouille, follow these two secrets:  1. Sauté the vegetables separately, and 2. Use a shallow open pan to bake the casserole, allowing the liquid to evaporate.

*Preparing eggplant:  to remove the bitter juice from eggplant, peel and cut in ½ inch cubes and place in a bowl.  Toss with a spoonful of sea salt, and let stand for 1 hour.  Place the cubes in a colander and rinse with cool water and pat dry.

Heat several tablespoons olive oil and sauté eggplant cubes.  Remove to the oiled shallow baking dish.  Saute each vegetable separately and then add to the dish: first the zucchini, then pepper, then onions, then tomatoes in succession.  Add more olive oil as needed.

When all vegetables are sautéed, mix in the garlic and thyme.  Bake, uncovered, at 350°F for 1 hour.  Ratatouille tastes better the next day reheated.

Baked Tomatoes

8 firm plum tomatoes

2 tablespoons extra virgin olive oil

2 tablespoons sucanat

Brush the tomatoes with olive oil and place in an oiled pan.  Bake at 200°F for 4 hours.  Sprinkle with sucanat.  Raise oven temperature to 300°F and finish baking for 20-30 minutes.  The tomatoes will be carmelized and are excellent with red meats.

Stuffed TomatoesCuisinart Food Processor

3 large tomatoes

Sea salt and pepper

Bread crumbs (2 slices whole grain bread processed in food processor)

2 tablespoons butter, softened

2 tablespoons Parmesan cheese, grated

½ teaspoon fine herbs

Cut the tomatoes in half and remove seeds.  Place cut side up in a buttered baking dish.  Sprinkle the tops of the tomatoes with sea salt and pepper.  Add butter, cheese and herbs to the bread crumbs in the food processor and pulse a few times to blend well.  Top each tomato half with a spoonful of the bread crumb stuffing and bake 350°F for 30 minutes.

 

 


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