recipelink.com Chat Room Recipe Swap
07-27-2000 – 21 Tomato Recipes

David,.UK (07:29:04)
Italian Style "Salsa"

6 Roma tomatoes, diced
1/2 teaspoon Garlic, minced
2 Tablespoons Olive oil
1 1/2 teaspoon Balsamic vinegar
3 Tablespoon Basil, fresh, chopped
1 small Green bell pepper, seeded and diced

Mix all ingredients in a medium bowl. Allow to rest at
least 20 minutes. Serve at room temperature. Use as a dip
with French bread or serve over chicken or fish.

Terrie,.MD (06:46:59Tomato and Egg Salad

This is really cute and easy. Cut hardboiled eggs into 6 wedges
each (better size for assembling). Take small tomatoes and cut into wedges the same size.
Now, assemble on a plate lined with lettuce leaves by alternating tomato wedges and egg
wedges back into the shape of half a tomato (as if the flat edge of the cut tomato would be
flat on the plate - it will look like half of a red and white beach ball). Top with a line of
dressing across the middle so you don’t obscure the composition: pesto is pretty and nice
for a starter salad, or a tonnato sauce (pureed tuna) to make the salad a more substantial
main course for lunch.

David,.UK (06:40:15Hub Salmon Parmesan with Linguine

This is an extremely versatile new dish which can be eaten in one of several ways. You have to taste it though to really appreciate what good cooking is all about.
It is very easy to prepare and can be prepared in advance and re-warmed or prepared and eaten straight away.
Serves 2 as main course or 4 as starter
Ingredients
1 Medium onion thinly sliced and chopped
3 medium tomatoes skinned, de-seeded and diced
3 slices of smoked salmon chopped
6 Tiger prawns chopped (or other similar prawns)
1/2 pt Whipping Cream
0.12 kgs freshly grated Parmesan
Parsley finely chopped (or 1 tsp dried parsley)
Good pinch sea salt
Black pepper
Chop onion finely and fry with diced tomatoes in olive oil (approx 1 to 2 tbsp) until onion is tender . Add smoked salmon and simmer for another 2 minutes. Add sea salt, pepper and chopped parsley.
Remove from heat and leave to cool for 5 minutes. Add cream, stirring continuously until mixture is blended. Return to medium heat and start adding the parmesan, stirring all the time until cheese has all melted.
Add chopped Tiger Prawns and cook for approx another minute until Tiger Prawns have turned pink.
Serve on bed of fresh linguine.
Other serving suggestions
Leave the sauce to cool in the fridge and either serve as part of a buffet in vol au vents or as a starter spread thickly on thin slices of toast.

Terrie,.MD (06:32:21Eggs in Tomato Shells
serves 4

4 medium tomatoes
salt & pepper
4 large eggs
4 teaspoons minced fresh herbs (tarragon, basil, chives, or parsley or mix)
4 teaspoons butter
2 tablespoons parmesan cheese

Cut off small slice of top of tomato and scoop out pulp, leaving the shell intact (use pulp
for another use). Sprinkle insides of tomatoes with salt and turn upside down to drain for
1/2 hour. Preheat oven to 350 degrees.

Place tomato shells upright on greased baking dish. Break eggs into tomato shells, being
careful not to break yolk. Top with a 1-teaspoon pat of butter, sprinkle with herbs and
1/2 TBL of parmesan, and bake for about 20-25 minutes or until egg is set but not
overcooked (yolk should still be runny, like a poached egg).

Note: small dice of ham, asparagus, creamed spinach, or any other additions can be made
- place in the tomato shell before adding the egg and bake as above.

David,.UK (06:30:35Hub Tomatoes à la Creme

This is a fabulous side dish for eating with anything grilled or barbecued whether it is fish or meat. It is very easy to prepare and can be prepared in advance and re-warmed or prepared and eaten straight away. All ingredients can be varied according to taste. The recipe is for 3 portions (or 2 if you really like it).
1 Tin Italian Chopped Tomatoes
1/4 pt Double cream or Creme Fraiche
2 teaspoons (4 cloves) crushed garlic
1 Medium onion
Tsp of Herbes de Provence (or Oregano, etc.)
Good pinch sea salt
Black pepper
Chop onion finely and fry until tender in olive oil. Add crushed garlic and fry for another minute. Add chopped tomatoes, bring to the boil and simmer for 10 minutes.
Add double cream and stir.
As a variation you can add some mushrooms - put these in with the onions. You can cook this dish in advance or just before you want to use it

Serves 3.

Victoria__Pa (04:58:44TOMATO CASSEROLE

2 lbs. canned tomatoes
2 tsp. basil
1 Tbsp. sugar
40 broken saltine crackers
16 oz. shredded cheddar cheese
1/2 c. parmesan cheese

Mix all ingredients except parmesan together. put into casserole dish and sprinkle with parmesan cheese. Bake uncovered at 400 for 40-45 min. makes about 6 servings.

recipelink.com (12:08:59Tomato-Herb Bread
Recipe By : Lynn Alford

3 cups tomato juice (about 85-100 F)
1 packet yeast
1/4 cup honey
1 egg
4 cups flour (Whole wheat -- white or 2 C. of each
1 teaspoon salt (optional)
1/4 cup oil (olive oil is good with the tomato -- but vegetable oil is
4 cups flour
2 tablespoons Italian seasoning
2 tablespoons basil
4 tablespoons parmesan cheese
the dough (2 C. or more)

Measure the tomato juice and pour it into a large bowl. Sprinkle the yeast over the juice and stir to dissolve. Add the honey. Beat in the egg. Add the first 4 C. of flour, one cup at a time, stirring briskly after each addition. After you have added the flour, beat the mixture about 100 strokes, until it is very smooth. Cover the bowl and let the dough rest for 45 minutes in a warm place. (If you want to, you can cut this time down. According to the book, this will make incorporating the rest of the ingredients easier, and lets the yeast start rising without the inhibiting presence of salt. Even 10-15 minutes of rest time will help, if you are pressed for time.)

Pour the oil on the dough, sprinkle on the salt and fold them into the dough. (Stir around the side of the bowl and fold mixture toward the center.) Add the remaining flour a cup at a time, and fold each cup in until incorporated into the dough. Once that flour has been incorporated, add Italian seasoning, basil and cheese. I just sprinkle some on top, mix it on, then add more, until it looks right so those amounts are approximate.

Flour the surface of your kneading board and put the dough on it. Lightly oil the bowl. Kneed the dough, adding flour to the board when necessary. When the dough is elastic, place it in the bowl and cover with a towel. Let it rise for about an hour, then punch it down. Let it rise again for about 40 minutes then shape the dough and place it in oiled loaf pans. Cover and let rest for 15 minutes. Brush surface with one egg beaten with 1/4 C. water. Bake at 350 F for 50 to 70 minutes. Loaves are done if golden brown all over, and the loaf makes a hollow thump when tapped with finger.

Kelly~WA (12:04:44Zucchini Stuffed Tomatoes

36 each cherry tomatoes
1 1/2 pounds zucchini -- peeled and shredded
1/4 cup golden raisins -- chopped
1/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons pine nuts
1 tablespoon white wine vinegar

Trim a small slice off the top of each tomato, remove seeds, and drain, cut
side down, on paper towels.

In a skillet, saute zucchini, raisins, salt and pepper until all liquid
evaporates.

Add vinegar, cooking mixture again till liquid is evaporated. Spread out on
a plate and chill.

Stir in nuts, and spoon into tomatoes.

Chill until ready to serve.

Kelly~WA (12:04:18Garlicky Baked Tomatoes

6 medium-size tomatoes -- (6 to 8)
2 Tbsp. olive or salad oil
2 Tbsp. each: finely chopped garlic -- chopped parsley and
fine dry bread crumbs
1 Dash pepper

Core tomatoes and cut in half horizontally. Gently
squeeze out juice and seeds. Arrange tomatoes, cut side up in
a 9 x 13-inch baking dish. Drizzle with oil. Bake, uncovered
in 400 degrees oven for 10 minutes. Meanwhile, combine garlic,
parsley, bread crumbs and pepper in small bowl. Sprinkle
mixture over tomatoes and continue baking, uncovered for 15
minutes more. Makes 6 to 8 servings. "An easy and elegant
side dish."

Kelly~WA (12:03:54

COTTAGE CHEESE STUFFED TOMATOES

Yield: 6 servings

6 large Tomatoes, ripe
12 oz Cottage cheese creamed, or garden-style
2 tb Salad dressing mayonnaise-type
1/8 ts Pepper
Chopped dried chives as desired
6 Lettuce cups

Wash and dry tomatoes. Remove cores. Cut each tomato
into wedges three-fourths of the way down. Pull apart
slightly. Mix cottage cheese, salad dressing, and
pepper.

Stuff tomatoes with the cottage cheese mixture.
Sprinkle with chives as desired. Serve in lettuce
cups.

Calories per serving: About 125

VARIATION: Tuna Stuffed Tomatoes -- Prepare tomatoes
as above. Stuff with tuna salad

Kelly~WA (12:03:27Quick Cherry Tomatoes

2 pints cherry tomatoes
2 teaspoons reduced-calorie margarine
2 tablespoons fresh basil

In a nonstick skillet over medium-high heat, saute tomatoes in melted
margarine just until heated through, about 3 minutes. Sprinkle with basil.
Cook and stir until basil is wilted, about 1 minute. Serve hot.

recipelink.com (12:03:14

Tomato-Artichoke-Rice Salad
Recipe By : California Tomato Commission (July 1996)
Serving Size : 6

6 ounces marinated artichoke hearts
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cooked rice -- chilled
1 1/2 pounds tomatoes -- seed, drain, chop
1 cup minced red onion
5 3/4 ounces black olives -- pitted, quartered
1/4 cup chopped parsley

Drain the artichoke hearts, reserve the jarred marinade. Roughly slice the hearts lengthwise; set aside. Combine lemon juice, garlic, salt and pepper. Beat in reserved marinade. Gently combine dressing with rice, artichoke hearts and remaining ingredients (including 3 large tomatoes; 1 can (5 ¾ oz.) pitted whole black olives, drained and cut in quarters).

Kelly~WA (12:02:58

Baked Cheese Tomatoes

4 large firm tomatoes
2 cups grated mild cheddar cheese
1 cup toasted bread cubes -- (2 slices)
2 teaspoons basil
1/2 teaspoon salt
1 Tablespoon parsley flakes
1/2 cup chopped cashews
2 Tablespoons butter, melted
1/2 cup finely chopped onion
1/2 cup tomato pulp

Preheat oven to 350 degrees. Core tomatoes and scoop out pulp, leaving
sturdy shell. Sprinkle lightly with salt. Combine remaining ingredients.
Fill tomato shells with cheese mixture. Bake, covered, for 30 minutes, or
until cheese melts. Serves 6.

For variation, tomatoes can be cooked on a grill for 15-30 minutes
depending on fire.

Kelly~WA (12:02:32

Bacon-Stuffed Cherry Tomatoes

2 Lb. bacon
1/2 C. finely chopped green onion tops
1/2 C. mayonnaise
24 cherry tomatoes

Dice bacon. Fry until crisp. Drain and cool on paper
towels. In a medium bowl, mix bacon, green onion tops and
mayonnaise. Remove stems from tomatoes. Place tomatoes
stem-side down on cutting board. Cut a thin slice off tops.
With a small spoon, scoop out pulp. Invert tomatoes on paper
towels to drain. Fill tomatoes with bacon mixture.
Refrigerate several hours or overnight for best flavor. Makes 24
appetizers.
Note: Placing tomatoes stem-side down keeps them from
rolling around on your platter.

Kelly~WA (12:02:06

OVEN-BAKED CHERRY TOMATOES

2 c Cherry tomatoes -- red
And/or yellow
(about 1 pound)
1/4 c Diced red onion
1 Clove garlic -- crushed
2 ts Basil
Salt and pepper -- to taste
2 ts Olive oil
2 ts Red wine vinegar
1 tb Parsley

Preheat your oven to 350B0. Lightly grease a baking
dish large enough to spread the cherry tomatoes over
the bottom. Stem the tomatoes and place them in the
baking dish. Sprinkle the onion, garlic, basil, and
salt and pepper over the tomatoes, then drizzle with
the olive oil and vinegar. Bake until the tomatoes are
soft, 20 to 30 minutes. Garnish with the parsley and
serve warm. Serves 6 to 8.

recipelink.com (11:58:25

Tomato Cajun Chicken Salad
Recipe By : California Tomato Commission (July 1996)
Serving Size : 6

1 1/2 tablespoons lemon juice
2 cloves garlic -- minced
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 cup non-fat plain yogurt
3 cups chicken -- cooked, cubed
1 cup thinly sliced green onion -- thinly sliced
1/2 cup diced green bell pepper
1/2 cup diced celery
1 1/2 pounds tomatoes -- seeded and diced

Combine lemon juice and next five ingredients. Beat in yogurt. Gently fold chicken and next 3 ingredients into dressing. Chill. Just before serving, fold in (3 cups) tomatoes.

recipelink.com (11:55:36

Tomato and Fresh Coriander Vinaigrette
Recipe By : NY Times 1988

4 medium ripe tomatoes -- seeded and diced
4 tablespoons red onion -- finely minced
3 tablespoons fresh coriander or fresh basil
6 tablespoons olive oil
juice of two limes
1 medium garlic clove -- peeled and mashed
2 teaspoons jalapeno -- minced
salt and pepper

Combine all the ingredients in the top of a double boiler. Set over warm water and heat over a low flame. Serve warm with grilled flank steaks.

Yield is about 2 1/2 cups

recipelink.com (11:54:44

Tomato And Buttermilk Bisque
Recipe By : Low-Fat Meals, Vol. VI, #3
Serving Size : 6

nonstick cooking spray
2 leeks -- finely chopped green and white parts
1 carrot – peeled and finely chopped
1 celery stalk -- finely chopped
4 ripe tomatoes -- coarsely chopped, about 2 pounds
3 tablespoons tomato paste
2 tablespoons all-purpose flour
4 cups poultry stock
2 tablespoons chopped fresh basil
salt -- to taste
freshly ground pepper to taste
1/4 cup low-fat buttermilk

1. Coat saucepan over low heat with cooking spray. Add leeks, carrot and celery; saute, stirring occasionally, about 5 minutes, until slightly softened.

2. Add tomatoes and tomato paste and cook about 5 minutes longer, until tomatoes start to soften. Sprinkle with flour; stir well. Add Poultry Stock; cover and simmer about 20 minutes, until slightly thickened.

3. Stir in basil, salt and pepper. Transfer soup to food processor fitted with metal blade; puree until smooth. Transfer to nonreactive bowl. (For a velvety texture, use the back of a wooden spoon to press the puree through a sieve into the bowl.) Cover and refrigerate about 2 hours, until well chilled.

4. To serve, transfer to individual bowls. Lightly stir in buttermilk, leaving a visible swirl of it in the soup.

Makes 6 servings.
Preparation time: 20 minutes
Cooking time: 30 minutes
Chilling time: 2 hours

recipelink.com (11:53:25Tomato and Basil Pesto
Posted to Fatfree Digest, Jan. 7, 1994

3 med vine-ripened tomatoes
2 cup tightly-packed basil
1/2 cup tightly-packed Italian parsley
2 cloves minced garlic
2 teaspoon balsamic vinegar
2 teaspoon fresh lemon juice
salt (to taste -- optional)
freshly ground black
pepper (to taste)

* Core the tomatoes and cut in half. Grill over very hot coals for only a
few minutes to take some of the color and flavor. (Use oven broiler if you
don't have access to hot coals.)Remove from the grill and set aside to cool.

* Place basil, parsley, and garlic in a food processor. Process until
smooth. Add the tomato, vinegar, and lemon juice and process. Season with
the salt and pepper to taste. (I always leave out the salt and go heavy on
the black pepper)

Tastes wonderful on homemade gnocchi or al dente whole wheat pasta. Freeze
excess in ice-cube trays, transferring to a ziplock bag once frozen.

recipelink.com (11:52:18Tomato Vodka Sauce

2 tbsp. butter
2 green onions -- (white only)
1/3 cup vodka
3/4 lb. ripe tomatoes, seeded & chopped
2 cups whipping cream
2 tsp. pink peppercorns -- crushed
Salt & pepper

Melt butter. Add green onions and saute 1 minute. Add vodka and boil until evaporated. Add tomatoes and cream. Simmer until thickened. Add salt and pepper. Yield: 2 cups

recipelink.com (11:44:07
Tarragon Cream of Tomato Soup
Recipe By : Jeanette Dravk)

7 large, ripe (the riper the better) tomatoes
2 medium white onions
2 teaspoons butter
1/2 cup cream
2 cups milk
4 teaspoons sugar
salt and pepper
tarragon

First peel the skin off of the tomatoes and slice into chunks. Mince the onions into whatever size pieces you like and saute thin the butter until they are soft but not brown. Put the tomatoes which in with the onions. Cook for about 15 minutes. (feel free to mash the tomatoes if you like a less-chunky soup). Add milk and cream. (If you don't have cream, using all milk still works fine). Add the sugar and salt and pepper to taste.

Let all of this simmer for about 10 minutes, stirring occasionally.

When it's about done, add the tarragon. Serve soup with sprigs of fresh parsley.