Recipe: The Joy of Tomato Recipes (19) - 08-20-97 Recipe Swap (updated)

THE JOY OF TOMATO RECIPES - 19 RECIPES
Recipe Swap - August 20, 1997

RECIPES IN THIS FILE:
Baked Tomatoes Stuffed with Sweet Corn and Crab
Parmesan Fried Green Tomatoes
Chick Pea and Tomato Pilaf
Sun-Dried Tomato Puree
Tomato-Basil Butter
Tomato-Balsamic Vinaigrette Dressing
Parmesan Tomato Biscuits
Baked Tomatoes with Orzo And Olives
Tomato Conserve
Tomato Soup Dressing
Tomato-Cream Sauce
Salsa di Carne (Meat Sauce)
Tomato Pasta
Rice, Tomato and Basil Salad
Fried Green Tomatoes
Tomatoes and Kale
Green Tomato Chutney
Curry Stuffed Tomatoes
Caramelized Fried Green Tomatoes

---

BAKED TOMATOES STUFFED WITH SWEET CORN AND CRAB
Source: Victoria Magazine, August 1994
Makes 4 to 6 servings

FOR THE TOMATO SHELLS:
6 (8 oz. each) ripe tomatoes
FOR THE CRUMB TOPPING:
2/3 cup fine dry bread crumbs
4 tbsp unsalted butter, melted
1 tbsp finely chopped parsley
1/4 tsp salt
FOR THE CORN AND CRAB STUFFING:
1 cup fresh corn kernels, blanched 3 minutes, then cooked
1 1/2 cups (about 8 oz) fresh small crabmeat pieces, shell and cartilage removed
2 tbsp finely chopped red bell pepper
2 tbsp finely chopped green onions or chives
2 tsp chopped fresh tarragon (or 1/2 tsp dried)
1/2 tsp finely chopped jalapeno pepper or habanero chilies
1/2 tsp finely chopped lemon zest
1/4 to 1/3 cup mayonnaise
Salt and freshly ground pepper, to taste

TO PREPARE THE TOMATO SHELLS:
Preheat oven to 375 degrees F. Lightly oil a (12x7x2-inch) baking dish.

With sharp paring knife, cut off tops of tomatoes. Scoop out seeds and as much of the juicy inner flesh as possible, leaving 1/4- to 1/2-inch thick tomato shell intact. Invert tomatoes to drain while preparing topping and filling.

TO PREPARE THE CRUMB TOPPING:
In small bowl, combine bread crumbs, butter, parsley, and salt. Set aside.

TO PREPARE THE CORN AND CRAB STUFFING:
In medium bowl, combine corn, crab, bell pepper, green onion, tarragon, chilies, and lemon zest. Mix well. Moisten with enough mayonnaise to hold together.

TO ASSEMBLE AND BAKE:
Spoon crab stuffing into tomato cavities. Top with crumb topping, patting crumbs into place. Arrange tomatoes in baking dish.

Bake at 375 degrees F for 10 to 15 minutes until topping is browned.

Serve hot or cool.

---

Risa G., NJ: This is just the beginning of my tomato collection for tonight. I made this last summer and it was really good. I love these and I can't wait to make them again.

PARMESAN FRIED GREEN TOMATOES
Source: Jim Fobel's Big Flavors
Makes 6 side dish servings

4 medium green tomatoes
2/3 cup all purpose flour
2 large eggs
1 tablespoon water
2/3 cup coarse yellow cornmeal
2/3 cup freshly grated parmesan
2 tsp. dried oregano, crumbled
1 tsp. salt
1/4 tsp. ground black pepper
2 1/2 Tbsp. olive oil, divided use
2 Tbsp. butter, divided use

Cut out the woody stem end of each tomato; slice the tomatoes about 1/4-inch thick. You will get about 6 good slices from each, plus the end pieces. Set aside.

Choose 3 shallow dishes for the coating ingredients. Put the flour in one; whisk the eggs with 1 tablespoon water in the second, and stir together the cornmeal, parmesan, oregano, salt and pepper in the third.

Do not coat the tomato slices until you are ready to cook them, and then coat only as many as will fit into the pan at one time (6-7).

Place a large, heavy skillet over moderately high heat. Add 1 tablespoon of the olive oil and 1/2 tablespoon of the butter.

Dip 1 tomato slice in the flour, turning it to coat both sides lightly. Dip into the egg, turning once to coat both sides, and then put it into the cornmeal mixture; tap it several times and turn to coat evenly. Put the coated tomato slice into the hot skillet. Continue coating and adding slices until the pan is full (in a single layer.)

Fry until deep golden brown, turning once, 2-3 minutes each side. Drain on paper towels. Repeat, adding 1/2 tablespoon each of olive oil and butter to the pan for each new batch.

Sprinkle lightly with salt and serve hot or warm.

---

Risa G., NJ: Here is the recipe that goes with the explanation I just made.

CHICK PEA AND TOMATO PILAF
Source: The Savory Way Cookbook by Deborah Madison
Makes 4 servings

1 cup long grain white rice, uncooked
2 to 4 Tbsp. butter
1 bay leaf
1 garlic clove, thinly sliced
3 thyme branches (or a pinch of dried)
2 large tomatoes, peeled, seeded and finely chopped
1 1/2 cups cooked chickpeas (or one 15 oz. can, rinsed and drained)
Salt and freshly ground pepper
2 cups water, vegetable broth or bean broth
Chopped fresh parsley (for garnish)

Rinse the rice well, cover it with hot tap water and set it aside.

Nelt the butter in a heavy soup pot or large saucepan with the bay leaf, garlic, and thyme. Add the tomatoes and cook over medium heat, stirring frequently and breaking them up with a wooden spoon. Add the chickpeas and continue cooking until most of the tomatoes have cooked down into a thick sauce, about 20 minutes.

Drain the rice; set aside. Add 2 cups liquid to the tomatoes and chickpeas and season with salt and pepper. Bring to a boil, add the rice and give it a quick stir; then cover and cook over medium high heat for 5 minutes. Lower the heat and cook until the moisture has been absorbed, about 2 minutes longer, though possibly longer, depending on the rice. Once the liquid has been absorbed, turn off the heat and lay a clean folded cloth over the rice. Return the lid and let the pot stand undisturbed for 30 minutes.

Gently loosen rice with a fork and shake it into a heated serving dish. garnish with parsley and serve.

---

Risa G., NJ: Here are some sauces and dressings and pastes and things to make with tomatoes:

SUN-DRIED TOMATO PUREE
Source: The Savory Way Cookbook by Deborah Madison
Makes approximately 1/2 cup

"Use in soups, stews or to spread thinly over toast or pizza crusts."

1 oz. (about 3/4 cup) sun-dried tomatoes
1 cup water
1 to 2 tsp. light olive oil

Put the tomatoes and water in a small, heavy saucepan and bring to a boil. Lower the heat and simmer gently for 15 minutes.

Transfer the tomatoes and their liquid to a food processor. Process for several minutes, until the sauce is fairly smooth and the skins are broken up. If necessary, add more water to loosen the mass and make it easier to puree.

Transfer the puree to a clean jar, film the top with oil and cover it tightly. Store it in the refrigerator.

---

TOMATO-BASIL BUTTER
From: Risa G., NJ
Source: Jim Fobel's Big Flavors by Jim Fobel

"Can be used in many ways. Put a pat on freshly cooked fish, in soup, in stew, on baked potatoes, in rice, you name it."

1 cup butter, softened
1/2 cup fresh basil leaves
2 tbsp. tomato paste
1/4 tsp. salt

In a food processor, combine all ingredients. Process to chop the basil into fine pieces.

Turn the mixture out onto a sheet of waxed paper and shape into a 5-inch log. Roll up tight and twist the ends of the paper to make a compact log. Chill. Can be frozen for a long time.

---

TOMATO-BALSAMIC VINAIGRETTE DRESSING

2 tsp. minced garlic
1/3 cup balsamic vinegar
2/3 cup tomato juice
1/4 cup extra virgin olive oil
1 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh basil
1 tsp. chopped fresh mint
2 Tbsp. minced oil packed sun-dried tomatoes
Kosher salt and freshly ground pepper

In a small bowl, whisk together all ingredients, seasoning to taste. Allow to stand at least 1 hour before using. Store any unused vinaigrette, covered and refrigerated, up to 10 days.

---

Risa G., NJ (9:34:08 pm) : I haven't made this one but I have made several recipes from this book and from John Ash's cooking show on TV Food Network and I can bet it is delicious:

---

PARMESAN TOMATO BISCUITS
Source: From The Earth to the Table by John Ash
Makes 12-14 biscuits

1 cup unbleached all purpose flour
1 cup whole wheat flour
1 Tbsp. baking powder
1 tsp. salt
1/4 cup freshly grated parmesan cheese
1 tsp. each minced fresh oregano and basil
2/3 cup tomato juice
2 Tbsp. finely minced sun-dried tomato
1/2 cup unsalted butter, melted, divided use

Preheat oven to 450 degrees F.

Sift the flours, baking powder and salt together in a bowl. Stir in the parmesan, herbs, tomato juice, sun-dried tomato, and all but 2 tablespoons of the melted butter; mix until the dough comes together. On a lightly floured board, knead the dough briefly to make a fairly smooth dough.

Roll out the dough 1/2-inch thick and cut out rounds with a 2-inch cutter. Gather together the scraps and re-roll, utilizing all dough.

Place the dough rounds on a ungreased baking sheet and brush the tops with the remaining 2 tablespoons melted butter.

Bake at 450 degrees F in the upper third of the oven for 10-12 minutes or until the biscuits are puffed and lightly browned. Serve warm.

---

BAKED TOMATOES WITH ORZO AND OLIVES
Source: Sandi, rec.food.recipes
Makes 8 servings

4 large tomatoes
3 cups cooked orzo
1/4 cup chopped olives
1 tsp finely minced garlic
3 tbsp chopped fresh basil or parsley
3 tsp pine nuts, toasted
1 tbsp olive oil
1/4 cup Parmesan cheese

Preheat oven to 350 degrees F.

Halve and hollow tomatoes, place in a baking dish.

Mix the rest of the ingredients except the cheese together in a small bowl and season with salt and pepper to taste. Carefully stuff the tomatoes and sprinkle with cheese.

Bake for 20 minutes and serve.

---

TOMATO CONSERVE
Source: Joel Ehrlich, rec.food.recipes
Makes 5 cups

2 3/4 lbs RIPE(!) tomatoes
4-inches vanilla bean, partly split
5 cups sugar
1 cup water

Core the tomatoes. Cut a cross in the blossom end of each. Dip the tomatoes in boiling water for 1 minute. Slip off the skins. Cut each tomato in half crossways. Squeeze out the seeds. There should be 4 cups of tomato pulp for 5 cups of conserves - adjust as
needed.

Combine the sugar and the 1 cup water in a saucepan. Bring to a boil. Boil for 5 minutes. Add the tomatoes. Return to a boil. Boil steadily for 30 minutes, stirring frequently.
Add the vanilla bean. Continue cooking until the conserve reaches a temperature of 220 to 222 degrees F and has thickened and reached the jelling stage (15-20 minutes). Skim.

Pour into sterilized jars. Cool, then cover and seal. Store in refrigerator.

---

TOMATO SOUP DRESSING
From: Annie, TX
Makes 2 1/4 cups

1 (10 3/4 oz.) can condensed cream of tomato soup
1 cup vinegar
1/2 cup oil
1 1/2 tsp. Worcestershire sauce
2 Tbsp. sugar
1 Tbsp. chopped green onion
2 tsp. dry mustard
1 1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
Dash ground cayenne pepper

Combine all ingredients in a jar. Cover and shake well. Refrigerate.

---

TOMATO-CREAM SAUCE
From: Candy,VA

3 cups tomatoes, seeded and diced, reserve liquid, divided use
2 tsp olive oil
1/2 cup chopped onion
1 clove garlic, minced
2 tsp minced fresh parsley
2 tsp minced fresh basil
1/4 tsp salt
Dash of ground black pepper
3/4 cup fat free half & half
Hot cooked gnocchi or pasta (optional, for serving)

In a blender, puree 2 cups of the tomatoes with reserved liquid. Set aside.

Heat oil, add onion and garlic and saute. Add pureed and diced tomatoes with parsley, basil, salt and pepper. Simmer until mixture is slightly thickened about 25 minutes.

Gradually add half & half and cook until heated (do not boil)

Good with gnocchi or cooked pasta

---

SALSA DI CARNE (MEAT SAUCE)
From: Vicki,la
Source: The Flavors of Tuscany
Makes 6 cups

1/4 cup olive oil
1 large onion, chopped
1 lb. lean ground beef
4 cloves garlic, chopped
6 large ripe tomatoes, finely chopped
2 tbsp tomato paste
1 cup dry red wine
1 cup beef stock
2 bay leaves
Salt, to taste
Freshly ground pepper, to taste

In a large skillet on medium heat, saute the onion in the oil until it is transparent.

Add the ground beef and garlic and saute on medium heat for approximately 5 minutes, until the beef is evenly browned.

Add the tomatoes to the beef. Add the tomato paste, wine, stock, bay leaves and salt and pepper to taste. Stir until well blended, then cook, uncovered, on low heat for 1 hour, stirring frequently.

---

Risa G., NJ: Another pasta dish with tomatoes. But it sounded good and I've made something similar before:

TOMATO PASTA
Makes 4 servings

1 lb pasta, uncooked
1 onion
1 tablespoon olive oil
1 (28 oz) can crushed tomatoes
Oregano, to taste
Garlic powder, to taste
Salt and ground black pepper, to taste
1 bay leaf

Cook pasta according to package directions; drain.

While pasta is boiling, cut onion into small cubes and saute with oil until golden. Add crushed tomatoes, mixing well. Add spices until it tastes just right. Simmer 5 minutes.

Put the sauce on the pasta et Voila, it's ready!

TIP: If you want to give a little flavor to the noodles, add some of that "soup powder" to the water while cooking.

---

RICE, TOMATO AND BASIL SALAD
From: Candy,VA

1 cup hot cooked long grain rice (or 1 1/2 oz orzo, cooked and drained)
1 medium tomato, diced
1/4 cup thinly sliced scallions
1 Tbsp olive oil
2 tsp dry white wine
1 1/2 tsp white wine vinegar
1 tsp lemon juice
1/2 tsp salt
1/2 clove garlic, minced
1/8 tsp ground black pepper
2 Tbsp fresh basil leaves
1 Tbsp chopped fresh flat-leaf parsley

Combine cooked rice or orzo in salad bowl; set aside.

In a blender, combine remaining ingredients, except basil and parsley and process until well blended. Add basil and parsley and pulse until chopped DO NOT PUREE.

Pour dressing over salad and toss. Serve immediately or chill.

---

FRIED GREEN TOMATOES
From: Vicki,la
Source: Russell S. Finn, rec.food.recipes

Sliced green tomatoes (about 1/2-inch thick)
Mixture of 1/2 cornmeal, 1/2 flour
Salt and pepper, to taste
Bacon grease (or oil), about 1/4-inch

Bread tomatoes in the seasoned cornmeal/flour mixture, and brown in
hot oil. (Practically nothing will be left in the frying pan.) Set
aside some riper tomatoes, after frying, to squish up [sic] into the
gravy (about 3-4 pieces); place remainder in a shallow baking dish.
Return reserved tomatoes to frying pan; "squish 'em up with a pancake
turner" [spatula]. Put enough milk in the pan to make the gravy.
Season to taste (tabasco, salt, pepper). Serve immediately in baking
dish.

---

TOMATOES AND KALE
Source: Emily Breed

6 leaves curly kale
1 (16 oz.) can ready-cut tomatoes in juice
Italian-style seasonings, to taste (1/2 tsp mixed oregano, basil, and rosemary is a good place to start)

Cut or tear kale into bite-sized pieces. Place in a colander and rinse under running water. Don't drain too thoroughly, as you want a fair bit of water to remain on the leaves. Place the washed kale into a non-stick frying pan on medium heat. Stir as the leaves wilt.

When the leaves are wilted but not completely tender (they should be a brilliant green at this point), add the ready-cut tomatoes, reserving the juice. Sprinkle the spices over the pan and continue to stir for a few moments, until the tomatoes are heated through.

Add reserved tomato juice to taste; adding a lot will make a soup-like dish, while adding a little will make more of a traditional side dish.

---

GREEN TOMATO CHUTNEY
Adapted from source: The Pleasures of Pickling and Preserving by Jeanne Lesem
Makes about 6 1/2 cups

"Adapted from an English recipe by Vincent and Georgiana Banks."

2 lb green tomatoes, 1/2-inch dice (5 3/4 to 6 cups)
1/2 lb tart green apples (about 2 cups peeled, cored and diced)
1/2 cup golden raisins, packed
1 cup dark brown sugar, packed
1 tbsp grated crystallized ginger
6 dried 1-inch long red chili peppers, broken* (or 1 tsp dried crushed red pepper
1 1/2 tsp minced garlic (about 3 medium cloves)
1/2 lb shallots (less than 1-inch in diameter), peeled (or peeled pickling onions, halved if large, or 3 medium onions, 1/2-inch dice) (1 1/2 cups)
1 1/4 cups cider vinegar

Put all ingredients in wide 4-quart saucepan, bring to boil quickly, adjust heat, and boil about 30 minutes, or until as thick as jam. Stir occasionally, to prevent sticking.

Spoon into hot, sterilized half-pint jars. Cool and seal. Refrigerate at least a month before serving. Store in refrigerator.

*If you want a less spicy product, remove some of the seeds in the dried chilies.

---

CURRY STUFFED TOMATOES
Source: Gourmet magazine, July 1980
Makes 6 servings

1 cup chopped onion
1 tsp curry powder
2 tbsp butter
1 cup tomato juice
1/2 cup orange marmalade
1 tbsp ground cinnamon
salt and pepper, to taste
6 large tomatoes
Hot cooked rice (for serving)

In a stainless steel or enameled saucepan cook onions, curry and butter over moderate heat, stirring, for 5 minutes, or until the onion is softened.

Add tomato juice, marmalade, cinnamon, salt, and pepper. Bring the liquid to a boil and remove the pan from the heat.

Cut a 1/2 inch slice from the top of the tomatoes, peel, scoop out the core with a spoon, leaving a 3/4-inch shell. Arrange the tomatoes in a buttered baking dish just large enough to hold them in one layer. Spoon the sauce over the tomatoes.

Bake in a preheated hot oven (400 degrees F) for 20 minutes, or until they are heated through and tender.

Serve on rice.

---

CARAMELIZED FRIED GREEN TOMATOES
From: Margaret,MA
Source: The Vegetarian Table, America by Deborah Madison
Makes 4 servings

4 large green tomatoes
1 cup cornmeal
1 1/2 tsp salt
2 tsp freshly ground black pepper
safflower oil (for frying)
3 tbsp brown sugar, or to taste

Slice the stem ends off the tomatoes, then slice them into rounds about 1/2-inch thick; set aside.

Mix the cornmeal, salt and pepper in a pie plate, then firmly press the tomatoes into the mixture so that it sticks, coating both sides; set aside.

Film a heavy, wide skillet with oil and set it over medium heat. When the oil is hot add the tomatoes and fry until browned on the bottom, about 5 minutes. Turn them over and sprinkle brown sugar over the tops. When the second side is browned, carefully turn the tomatoes over so that the sugared side is face down. Let them cook for about 1 minute and, while they are cooking, sprinkle a little sugar over what are now the tops. Flip them over one more time and cook the second side just long enough to caramelize the sugar, about 1 minute more.

Serve hot.