Tasty Tomato Recipes

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.

 

Caprese Salad

Caprese Salad

Ingredients

4 Medium Tomatoes, sliced

¼ cup fresh Basil leaves

½ pound fresh Mozzarella Cheese sliced

Balsamic Vinaigrette:

2 tbsp Olive Oil

2 tbsp Balsamic Vinegar

1 tsp Ground Mustard

1/8 tsp Salt

1/8 tsp Pepper

Directions

Arrange the tomatoes, cheese and basil on a serving platter.  Whisk the vinaigrette ingredients; drizzle over salad.

Makes 4 servings

 

 

homemade-salsa

Easy Salsa

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-tomato-sauce-xl

Pasta with No-Cook Tomato Sauce 

Ingredients

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

Directions

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

Fried Green Tomatoes

Ingredients

Waxed Paper

2 Large Eggs

2Tbsp Water

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

Directions

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.

 

Remoulade Sauce

Ingredients

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

Directions
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

Bruschetta Tomato and Basil

Ingredients

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

Directions

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).

Serve immediately.

 

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Peanut Cup Cookies

Peanut Butter Cup Cookies

Ingredients

1 3/4 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup peanut butter

1/2 cup packed brown sugar

1 egg, beaten

1 teaspoon vanilla extract

2 tablespoons milk

40 mini chocolate covered peanut butter cups, unwrapped

Directions

Preheat oven to 375 degrees F.  Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Dewberry Dumplings

Dewberry Dumplings

Ingredients 

For the Berries

1 Quart Berries

2 Cups Sugar

2 Cups Water

½ Stick Butter

1 tsp Vanilla

For the Dumplings

½ Cup Flour

½ Cup Sugar

¼ tsp Salt

2 Tbsp Crisco

2 tsp Baking Powder

1 Egg

Directions

Wash berries. Cook berries with sugar and water on medium heat for 45 minutes.

Mix dry ingredients for dumplings; add egg and enough water to make a soft dough. Roll thin and cut into 1 inch squares. Drop on top of cooking berries cover and cook gently 10 to 12 minutes. Continue until all dumplings are cooked. As dumplings are cooked, remove from berries and place on a large platter. After all dumplings are cooked, add margarine and vanilla to berries and pour over dumplings. Serve with Vanilla Ice Cream and Redi Whip.

American Flag Pie

American Flag Pie

Crust

Use the Crisco Double Pie Crust Recipe in this Blog

Strawberry Filling

1/2 cup Sugar

1/2 cup Corn Starch

1/8 teaspoon Salt

5 cups hulled, quartered Strawberries, fresh or frozen

Blueberry Filling

2 Tbsp Sugar

2 cups Blueberries, washed and drained

2 Tbsp Corn Starch

1 1/2 teaspoons Lemon Juice

Directions

To make the crust: Divide the pastry into two pieces — one about 2/3 of the total, the other 1/3. Roll the larger piece of pastry into a round, and place it in a 9″ pie pan. Refrigerate for at least 30 minutes.

Preheat the oven to 425°F.

To make the strawberry filling: Whisk together the sugar, corn starch and salt, and toss with the strawberries. Set aside.

To make the blueberry filling: Toss the blueberries and corn starch with the sugar, stir in the lemon juice.

Fill a 90° wedge of the pie shell with blueberry filling and the remaining 270° wedge with strawberry filling.

Roll the remaining crust into a 10″ x 6″ rectangle about 3/8″ thick. Cut the dough, lengthwise, into five to six 3/4″-wide, 10″-long strips. Cut three to five 1 1/4″ stars from the remaining dough.

Place the strips parallel to one another over the strawberry section, cutting any excess off the ends and pinching them to the edge of the crust.

Place the stars atop the blueberry filling.

Brush stars, stripes, and outer crust with water, and sprinkle with sparkling sugar, if desired. Place the pie on a baking sheet (to catch the drips), and bake for 30 minutes. Reduce the oven heat to 375°F and bake for an additional 35 to 45 minutes, until the filling is bubbling and the crust nicely browned.

Remove the pie from the oven, and let it cool for at least an hour before serving.

Butter Pecan Kringle

Butter Pecan Kringle

Ingredients

1/2 cup butter, cut into pats

1 cup King Arthur Unbleached All-Purpose Flour

1/2 teaspoon salt*

1/4 cup cold water

*Reduce salt to 1/4 teaspoon if you use salted butter.

Pastry topping

1 cup water

1/2 cup butter

1/2 teaspoon salt*

1 cup King Arthur Unbleached All-Purpose Flour

3 large eggs, at room temperature

1/2 teaspoon butter rum, eggnog, or vanilla butternut flavor, optional but delicious

*Reduce salt to 1/4 teaspoon if you use salted butter.

Pecans and caramel

12 ounces caramel, cut from a block (about 1 cup, packed); or about 3 dozen individual caramel candies*, unwrapped

2 cups pecan halves, toasted in a 350°F oven till golden brown

*Use fresh, soft caramels. If using harder, supermarket-type caramels, add a couple of tablespoons milk or cream when melting, to keep them soft on the kringle; or substitute caramel sauce.

Glaze

1 cup confectioners’ or glazing sugar

2 tablespoons heavy cream, half and half, or milk, enough to make a thick but pourable glaze

1/8 teaspoon butter rum, eggnog, or vanilla butternut flavor, optional but good

pinch of salt

Preheat the oven to 350°F. Lightly grease (or line with parchment) a baking sheet that’s at least 18″ x 13″; or a 14″ round pizza pan.

Directions

Wet your hands, pick up the dough, and shape it into a 12″ x 8″ oval ring on the sheet pan; or a 10″ ring in the pizza pan. This will be messy going, but just keep wetting your fingers and pushing it into a ring.

Once you’ve made the ring, flatten the dough so it’s about 1 1/2″ wide; basically, it’ll look like a train or NASCAR track.

To make the pastry topping: Place the water, butter, and salt in a saucepan, and heat over medium heat till the butter is melted and the mixture is boiling.

Transfer to a mixing bowl, and immediately add the flour, beating until the mixture is cohesive and starts to form a ball.

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Add the flavor at the end, if you’re using it.

Spread the pastry along the ring, covering it completely; you’ll now have a much wider ring, though it won’t be completely closed in the center; it should still look like a ring.

Bake the kringle for 50 to 60 minutes, till it’s a deep golden brown. If you haven’t yet toasted your pecans, this is a good opportunity to do so; they’ll need about 9 to 11 minutes in the oven. When they’re golden, remove them from the oven and cool. When the kringle is done, remove it from the oven, and allow it to cool completely on the pan.

To add the pecans and caramel: First, have the pecans all ready beside the pan of kringle; you’ll be sprinkling them atop the caramel as soon as you pour it on.

Place the caramel in a microwave-safe spouted cup, if you have one; it’s not necessary, but makes it easier to pour. Melt the caramel till its bubbly, remove it from the microwave, stir a few times to smooth out the bubbles, and immediately drizzle it over the kringle. If it stiffens up, reheat briefly in the microwave.

Sprinkle pecans atop the caramel, pressing them in gently. Allow the kringle to cool completely.

To make the glaze: Stir together the confectioners’ sugar, salt, flavor (if you’re using it), and enough milk or cream to make a pourable glaze. Drizzle it over the kringle.

To serve, cut the kringle in 2″ slices. Yield: one large (12″ x 16″ oval, or 14″ round) kringle, about 2 dozen servings.

CORNBREAD SALAD

Cornbread Salad

INGREDIENTS 

1 cup milk

1 /2 cup shortening

2 tablespoons brown sugar

1 egg (beaten)

1 cup flour

1 cup cornmeal

1 teaspoon baking soda

1 /2 teaspoon salt

Bake at 350.  Cool. Crumble and put half of it in a bowl.

DRESSING  

1 1/2 cup mayonaise

1 cup sour cream

1 /2 package Ranch dressing mix

Mix and spread half of this dressing over the cornbread.  Then in separate bowls have all of the following ingredients prepared:

1 /4 cup pinto beans

1 1/2 cup corn

1 cup tomatoes, diced

1 /4 cup onion, chopped

1 /2 cup pepper, chopped

1 cup bacon

1 cup cheese

Spread half of each ingredient over dressing.

Repeat layers. Refrigerate.

Pot Luck Cowboy Tater Tot Casserole

Cowboy Tater Tot Recipe

Ingredients

1/2 pound lean ground beef (90% lean)

1 can (8-3/4 ounces) whole kernel corn, drained

2/3 cup condensed cream of chicken soup, undiluted

1/2 cup shredded cheddar cheese, divided

1/3 cup 2% milk

2 tablespoons sour cream

3/4 teaspoon onion powder

1/4 teaspoon pepper

2 cups frozen Tater Tots

Directions

Preheat oven to 375°. In a large skillet, cook beef over medium heat until no longer pink. Stir in the corn, soup, 1/4 cup cheese, milk, sour cream, onion powder and pepper.

Place 1 cup Tater Tots in a greased 3-cup baking dish. Layer with beef mixture and remaining Tater Tots; sprinkle with remaining cheese. Bake, uncovered, 20-25 minutes or until bubbly.

Potluck Casserole

Potluck Casserole

Ingredients

1/2 pound boneless pork, cut into 3/4-inch cubes

1 cup sliced celery

1/4 cup chopped onion

2 tablespoons water

2 cups cooked noodles

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1 cup frozen peas

1/4 teaspoon salt, optional

1/8 teaspoon pepper

3 tablespoons seasoned or plain dry bread crumbs

Directions

In a large skillet coated with cooking spray, brown pork over medium-high heat on all sides 2-3 minutes or until lightly browned. Add celery, onion and water; cover and simmer 20-25 minutes or until vegetables are tender. Meanwhile, preheat oven to 350°. Remove skillet from heat; add noodles, soup, peas, salt if desired and pepper. Transfer to an ungreased 11×7-in. baking dish; sprinkle with bread crumbs. Bake, uncovered, 20-25 minutes or until meat is tender. This recipe serves 2, triple this recipe for a potluck.

Pot Luck Ham and Scalloped Potatoes

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Ingredients

3 Cups cooked and chopped ham

2 Cups Monterey Jack cheese, shredded

1 Cup Parmesan Cheese, shredded

1 ½ Cups Heavy Cream

1 ½ Cups Milk

2 Pounds Russet Potatoes, scrubbed

1 Onion, chopped

1/3 Cup Flour

4 Tablespoons unsalted Butter

Salt & Pepper to taste

Directions

Melt butter in pan adding chopped onions and cook for a few minutes until onions are soft.

Sprinkle flour over onions stirring and cooking until all are golden brown.

Add heavy cream and milk whisking until well mixed continuing to whisk until it has reduced to a thick sauce.  Remove from stove.

Peel (if desired) and either slice potatoes very thin or use a mandolin – I use a mandolin. Place in a bowl of cold water.

Drain water from potatoes and then place on paper towels to take excess water out.

Butter a 9×13 or two 9×9 pans thoroughly.

Put half the potatoes in the bottom of the pan.

Spread out half the chopped ham on top of potatoes.

Pour in half the sauce and try to spread it around a bit.

Sprinkle half the Monterey Jack cheese on top.

Then follow with another layer of potatoes, ham, sauce, Monterey Jack cheese finally sprinkling the Cup of Parmesan cheese on top of that.

Cover with foil and bake for 40 minutes in a pre-heated 375F oven.

Remove foil and bake for another 30 minutes allowing cheese to brown.

Set dish out of oven, loosely recover with the foil and allow it to sit for about 10 minutes and then serve.

Dark Chocolate Hazelnut Pie Bars

Ingredients

Crust:

½ cup + 2 tablespoons unsalted butter, softened

½ cup brown sugar

1½ cups all-purpose flour

¼ cup unsweetened dark cocoa powder

⅛ teaspoon salt

Filling:

¾ cup granulated sugar

¾ cup corn syrup

2 tablespoons unsalted butter, melted

1½ teaspoons vanilla

3 large eggs

2 tablespoons unsweetened dark cocoa powder

⅛ teaspoon salt

1 (12 oz.) bag dark chocolate chips

2 cups hazelnuts

Directions

Preheat oven to 325 degrees F. Spray 13×9 inch baking dish with nonstick spray. Line pan with parchment paper if desired, then spray paper with nonstick spray.

In a large bowl mix together softened ½ cup + 2 tablespoons butter and brown sugar until well combined. Stir in flour, ¼ cup cocoa powder, and ⅛ teaspoon salt until just combined. Press dough down into bottom of pan. Bake crust about 10-12 minutes or until slightly browned around edges.

Meanwhile, mix together granulated sugar, corn syrup, melted 2 tablespoons butter, vanilla, eggs, 2 tablespoons cocoa powder, and ⅛ teaspoon salt until well combined. Stir in chocolate chips and hazelnuts. Place cookies back in oven for another 25-30 minutes or until slightly browned and crackly on top. Cool completely.