Tasty tomato recipes
Juicy, ripe and colorful, fresh tomatoes are one of the season’s greatest pleasures. Turn them into something special to enjoy any time of day with these easy, delicious recipes.
4 Medium Tomatoes, sliced
¼ cup fresh Basil leaves
½ pound fresh Mozzarella Cheese sliced
2 tbsp Olive Oil
2 tbsp Balsamic Vinegar
1 tsp Ground Mustard
1/8 tsp Salt
1/8 tsp Pepper
Arrange the tomatoes, cheese and basil on a serving platter. Whisk the vinaigrette ingredients; drizzle over salad.
Makes 4 servings
Chop up 4 large tomatoes, one-fourth of an onion, 6 sprigs cilantro, 2 garlic cloves and 1 jalapeno chili. Place all chopped ingredients in a bowl. Add 2 tablespoons lime juice and one-half teaspoon salt. Mix everything together thoroughly. Cover and refrigerate the salsa until it is ready to serve.
Pasta with No-Cook Tomato Sauce
2 pounds ripe tomatoes, cored, chopped
2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh basil
1 tablespoon minced fresh oregano
1 clove garlic, minced
1 teaspoon kosher salt, plus more to taste
10 ounce penne or rigatoni
1/4 cup grated Parmesan, optional
Freshly ground black pepper
In a bowl, toss tomatoes, olive oil, basil, oregano, garlic and salt. Cover and let stand for 30 minutes.
Bring a large pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Drain pasta and place in bowl with tomatoes. Add Parmesan, if desired, and stir to combine. Season with salt and pepper. Serve immediately.
Fried Green Tomatoes
2 Large Eggs
1 Cup All Purpose Flour
1 Cup Yellow Cornmeal
Salt to Taste
Freshly Ground Pepper to taste
2 lbs. Green Tomatoes, Sliced
1 Cup Canola Oil for frying, or as needed
Line a baking sheet with waxed paper.
Beat eggs and water in a shallow bowl. Place flour and cornmeal in 2 separate shallow bowls. Season the cornmeal with salt and pepper.
Dip each tomato slice into flour, then, dip into the egg mixture. Press the tomato into cornmeal mixture, shaking off excess. Transfer tomato to prepared baking sheet. Repeat with remaining tomato slices, arranging tomatoes in a single layer.
Heat about ¼ inch canola oil in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes. Serve with Remoulade Sauce.
1/2 cup of chopped green onion
1/2 cup of finely minced celery
1 clove of garlic, finely minced
2 tablespoons of ketchup
1/8 cup of mustard
1 tablespoon of horseradish
1 cup of mayonnaise
2 yolks from hard boiled eggs, chopped
1/8 to 1/2 cup of white or apple cider vinegar
1 tablespoon of paprika
Couple dashes of Worcestershire sauce
Couple dashes of hot pepper sauce
Pinch of thyme
Pinch of tarragon
Couple pinches of chopped parsley
Kosher salt and fresh cracked black pepper, to taste
1/4 cup of extra virgin olive oil
Combine all of the ingredients except for the olive oil. Drizzle in the olive oil, a little at a time, while whisking briskly until mixture is well blended and reaches a nice creamy consistency. Can also process in a food processor for a smoother consistency, if desired. Taste, adjust seasonings, and refrigerate for several hours or overnight to thoroughly chill.
Bruschetta Tomato and Basil
6 Tomatoes, diced
2 Cloves Garlic, chopped
2 Cloves Garlic, peeled
3 Tbsp Olive Oil
2 ¼ tsp Balsamic Vinegar
2 Tbsp chopped fresh Basil
½ tsp salt
¼ tsp pepper
8 slices Italian Bread, cut about 1 inch thick
2 Tbsp grated Parmingiano-Reggiano Cheese
Whisk together chopped garlic, vinegar, salt, pepper, and basil.
When combined slowly drizzle in oil.
Add tomatoes and let sit for 20 minutes at room temp.
Meanwhile, toast the bread.
This can be done either in the toaster (if it’s got really wide slots) or under the broiler.
When the bread is toasted rub each piece, on one side, with the whole garlic pieces.
Place the bread on a cookie sheet and top with tomato mixture.
Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it’s equally as wonderful).