Tomato Recipes
Sungold cherry tomatoes ripening on the vine
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About Tomatoes
Fresh Tomatoes from the garden are one of life’s greatest pleasures. Tomatoes are ready for harvest August- September. Store tomatoes at room temperature and eat when a little soft and fragrant. Unripe tomatoes will continue to ripen in a warm room. They are best kept in a paper bag or basket. Tomatoes come in lots of colors and sizes. Sample the many varieties to find your personal favorite. Tomatoes are great in sandwiches, salads, salsa, soup, spaghetti sauce, casseroles and stir fries. If you can’t eat them fast enough, try roasting them and then put in the freezer for winter enjoyment.
Tomato Soup
Slice the tomatoes, coat with olive oil and bake in a hot oven or on the grill until nice and hot and a little dried out. These make a great easy dinner with crusty bread and a big salad.
Baked Tomatoes with Goat Cheese (From Garden Fresh Vegetable Cook Book):
1. Preheat oven to 400F.
2. Arrange 4 cups cherry or small tomatoes, halved or quartered, in a single layer in a baking dish. Drizzle tomatoes with olive oil and salt and pepper.
3. Bake tomatoes for 15 minutes, until they begin to be juicy.
4. Meanwhile, mince 2 cloves garlic and a few fresh herb leaves (e.g. basil, cilantro, parsley) in a food processor with 1 slice sandwich bread until you have find crumbs. This could also be done by hand.
5. Remove tomatoes from oven. Crumble 4 ounces goat cheese over the tomatoes. Sprinkle the seasoned breadcrumbs over goat cheese. Return to oven and bake for 5 minutes or until cheese is melted and crumbs are golden.
Potato and Tomato Scallop (adapted from Teri’s Kitchen)
2 cloves garlic, minced
1 pound potatoes, cut into 1/4” slices
3 red onions, sliced thin
1/2 tsp dried tarragon
1/2 tsp dried basil
1 1/2 Tbs fresh parsley, chopped
salt & pepper
1/4 tsp grated nutmeg
2 Tbs butter
1 C grated sharp cheese
Preheat oven to 400° F. Grease a 12x8-inch or similar size casserole dish.
Combine tarragon, basil, parsley and minced garlic; mix well. Layer potatoes, herb mixture, salt, pepper and nutmeg, then onion, then tomatoes. Sprinkle each layer of tomatoes with a little salt. Repeat layering, ending with tomatoes. Dot with butter. Bake, tightly covered, for 1 to 1-1/2 hours, or until potatoes are just tender. (Time will vary with type and thickness of potatoes.) Remove cover, sprinkle with the grated cheese and bake, uncovered, until cheese is golden and bubbly.
Grilled Tomatoes with Basil Vinaigrette
6 medium tomatoes
3 Tbs olive oil, divided
1/4 tsp salt
1/4 tsp freshly ground pepper
2 Tbs balsamic vinegar
2 Tbs chopped fresh basil
Cut tomatoes in half; thread onto skewers. Brush with 1 tablespoon oil; sprinkle with salt and pepper. Grill 10 minutes, turning skewers often. Combine remaining oil, vinegar, and basil; drizzle over kabobs.
Everyday tomato-cucumber salad:
Dice three or four cups of tomatoes and the same amount of cucumbers. Chop ¼ cup onion. Combine in a bowl and season generously with salt and pepper. Add 3 tablespoons olive oil and 1 tablespoon vinegar or lemon juice and toss. Add your choice of herbs and toss again.
Gazpacho Soup (adapted from Outstanding in the Field)
1/2 pound ripe red tomatoes, diced
1 bell pepper, seeded & chopped
1 hot pepper, seeded & chopped
1 large cucumber, peeled & diced
1 red onion, diced
salt & pepper
1/2 C olive oil
1 pint mixed cherry tomatoes
1/4 C chopped flat-leaf parsley
2 Tbs red wine vinegar
Set aside half the diced onion and 1/4 of the cucumber for garnish. Using a food processor, grind the tomatoes, peppers, cucumber and onion into a rough puree. Season with salt. Run the food processor on high and slowly drizzle in the olive oil. Blend until very smooth. Strain the tomato mixture. Add remaining onion and cucumber, cherry tomatoes, vinegar and parsley. Chill and serve cold.
Sweet Baked Tomatoes (adapted from The Cook’s Garden)
1/4 C olive oil
3/4 C French bread, diced
4 large ripe tomatoes
1 Tbs butter, cubed
1 garlic clove, slivered
salt & pepper
6 basil leaves, sliced
Preheat oven to 350. Heat oil in a large skillet. Add bread cubes and cook until lightly browned. Slice tops off tomatoes and remove seeds. Place the tomatoes in a small baking dish. Evenly distribute the butter and garlic among the tomatoes, pressing them into the seed cavities. Season with salt & pepper and top with bread cubes. Bake until tomatoes are tender and browned on the edges, about 30 minutes.
Grilled Zucchini with Tomato and Olive Salad (adapted from Fresh From the Farmers’ Market)
Cut 1 pound zucchini into lengthwise 1/4” slices. Drizzle with olive oil and sprinkle with thyme and pepper.
Combine 3 diced tomatoes, 1 clove minced garlic, 24 Kalamata olives, 1 Tbs capers, 1 1/2 Tbs red wine vinegar, 8 torn basil leaves, 1 Tbs olive oil and salt & pepper. Grill or broil zucchini till browned, 3 minutes per side. Serve zucchini with salad spooned on top.
Tomato Pie
Preheat oven to 325. Sprinkle ½ cup of breadcrumbs evenly on bottom of a 9” buttered pie plate. Layer tomato slices, chopped onion, basil and grated cheese to fill the pie plate (two layers of each). Top with three beaten eggs and ½ cup of breadcrumbs. Cut three slices of bacon in half and lay on top. Bake for 45 minutes or until bacon is crisp.
Pasta alla Puttanesca
3 tbs olive oil
2 garlic cloves, minced
2 oz Calamata olives, pitted & chopped
1 tbs chopped capers
½ pound fresh tomatoes, chopped or 2 cups roasted tomato sauce
4 -5 anchovy fillets, chopped or 1 tbs fish sauce
Dash hot sauce
1 pound spagettini
Sauté the garlic in the olive oil. Add olives, capers, tomatoes and anchovies or fish sauce. Simmer for about 6 minutes, till hot through and tomatoes collapse. Cook pasta al dente. Drain & toss with the sauce.
Potato and Tomato Scallop (adapted from Teri’s Kitchen)
2 cloves garlic, minced
1 pound potatoes, cut into 1/4” slices
3 red onions, sliced thin
1/2 tsp dried tarragon
1/2 tsp dried basil
1 1/2 Tbs fresh parsley, chopped
salt & pepper
1/4 tsp grated nutmeg
2 Tbs butter
1 C grated sharp cheese
Preheat oven to 400° F. Grease a 12x8-inch or similar size casserole dish.
Combine tarragon, basil, parsley and minced garlic; mix well. Layer potatoes, herb mixture, salt, pepper and nutmeg, then onion, then tomatoes. Sprinkle each layer of tomatoes with a little salt. Repeat layering, ending with tomatoes. Dot with butter. Bake, tightly covered, for 1 to 1-1/2 hours, or until potatoes are just tender. (Time will vary with type and thickness of potatoes.) Remove cover, sprinkle with the grated cheese and bake, uncovered, until cheese is golden and bubbly.
Grilled Tomatoes with Basil Vinaigrette
6 medium tomatoes
3 Tbs olive oil, divided
1/4 tsp salt
1/4 tsp freshly ground pepper
2 Tbs balsamic vinegar
2 Tbs chopped fresh basil
Cut tomatoes in half; thread onto skewers. Brush with 1 tablespoon oil; sprinkle with salt and pepper. Grill 10 minutes, turning skewers often. Combine remaining oil, vinegar, and basil; drizzle over kabobs.
Fresh Tomatoes from the garden are one of life’s greatest pleasures. Tomatoes are ready for harvest August- September. Store tomatoes at room temperature and eat when a little soft and fragrant. Unripe tomatoes will continue to ripen in a warm room. They are best kept in a paper bag or basket. Tomatoes come in lots of colors and sizes. Sample the many varieties to find your personal favorite. Tomatoes are great in sandwiches, salads, salsa, soup, spaghetti sauce, casseroles and stir fries. If you can’t eat them fast enough, try roasting them and then put in the freezer for winter enjoyment.
Tomato Soup
- Chop 1 large onion and sauté in butter in a saucepan until soft.
- Add 4-6 medium-sized chopped tomatoes. You can seed and peel them if you want but I’m not that gourmet with the farm crew. Cook for 5-10 minutes.
- Blend soup with a food processor or immersion blender until smooth.
- Make a roux out of 2tblsp of butter and 2 tablespoons of flour. Add to soup and re-heat while stirring. Add salt and pepper and basil to taste. For a real rich and creamy soup add half a package of cream cheese.
Slice the tomatoes, coat with olive oil and bake in a hot oven or on the grill until nice and hot and a little dried out. These make a great easy dinner with crusty bread and a big salad.
Baked Tomatoes with Goat Cheese (From Garden Fresh Vegetable Cook Book):
1. Preheat oven to 400F.
2. Arrange 4 cups cherry or small tomatoes, halved or quartered, in a single layer in a baking dish. Drizzle tomatoes with olive oil and salt and pepper.
3. Bake tomatoes for 15 minutes, until they begin to be juicy.
4. Meanwhile, mince 2 cloves garlic and a few fresh herb leaves (e.g. basil, cilantro, parsley) in a food processor with 1 slice sandwich bread until you have find crumbs. This could also be done by hand.
5. Remove tomatoes from oven. Crumble 4 ounces goat cheese over the tomatoes. Sprinkle the seasoned breadcrumbs over goat cheese. Return to oven and bake for 5 minutes or until cheese is melted and crumbs are golden.
Potato and Tomato Scallop (adapted from Teri’s Kitchen)
2 cloves garlic, minced
1 pound potatoes, cut into 1/4” slices
3 red onions, sliced thin
1/2 tsp dried tarragon
1/2 tsp dried basil
1 1/2 Tbs fresh parsley, chopped
salt & pepper
1/4 tsp grated nutmeg
2 Tbs butter
1 C grated sharp cheese
Preheat oven to 400° F. Grease a 12x8-inch or similar size casserole dish.
Combine tarragon, basil, parsley and minced garlic; mix well. Layer potatoes, herb mixture, salt, pepper and nutmeg, then onion, then tomatoes. Sprinkle each layer of tomatoes with a little salt. Repeat layering, ending with tomatoes. Dot with butter. Bake, tightly covered, for 1 to 1-1/2 hours, or until potatoes are just tender. (Time will vary with type and thickness of potatoes.) Remove cover, sprinkle with the grated cheese and bake, uncovered, until cheese is golden and bubbly.
Grilled Tomatoes with Basil Vinaigrette
6 medium tomatoes
3 Tbs olive oil, divided
1/4 tsp salt
1/4 tsp freshly ground pepper
2 Tbs balsamic vinegar
2 Tbs chopped fresh basil
Cut tomatoes in half; thread onto skewers. Brush with 1 tablespoon oil; sprinkle with salt and pepper. Grill 10 minutes, turning skewers often. Combine remaining oil, vinegar, and basil; drizzle over kabobs.
Everyday tomato-cucumber salad:
Dice three or four cups of tomatoes and the same amount of cucumbers. Chop ¼ cup onion. Combine in a bowl and season generously with salt and pepper. Add 3 tablespoons olive oil and 1 tablespoon vinegar or lemon juice and toss. Add your choice of herbs and toss again.
Gazpacho Soup (adapted from Outstanding in the Field)
1/2 pound ripe red tomatoes, diced
1 bell pepper, seeded & chopped
1 hot pepper, seeded & chopped
1 large cucumber, peeled & diced
1 red onion, diced
salt & pepper
1/2 C olive oil
1 pint mixed cherry tomatoes
1/4 C chopped flat-leaf parsley
2 Tbs red wine vinegar
Set aside half the diced onion and 1/4 of the cucumber for garnish. Using a food processor, grind the tomatoes, peppers, cucumber and onion into a rough puree. Season with salt. Run the food processor on high and slowly drizzle in the olive oil. Blend until very smooth. Strain the tomato mixture. Add remaining onion and cucumber, cherry tomatoes, vinegar and parsley. Chill and serve cold.
Sweet Baked Tomatoes (adapted from The Cook’s Garden)
1/4 C olive oil
3/4 C French bread, diced
4 large ripe tomatoes
1 Tbs butter, cubed
1 garlic clove, slivered
salt & pepper
6 basil leaves, sliced
Preheat oven to 350. Heat oil in a large skillet. Add bread cubes and cook until lightly browned. Slice tops off tomatoes and remove seeds. Place the tomatoes in a small baking dish. Evenly distribute the butter and garlic among the tomatoes, pressing them into the seed cavities. Season with salt & pepper and top with bread cubes. Bake until tomatoes are tender and browned on the edges, about 30 minutes.
Grilled Zucchini with Tomato and Olive Salad (adapted from Fresh From the Farmers’ Market)
Cut 1 pound zucchini into lengthwise 1/4” slices. Drizzle with olive oil and sprinkle with thyme and pepper.
Combine 3 diced tomatoes, 1 clove minced garlic, 24 Kalamata olives, 1 Tbs capers, 1 1/2 Tbs red wine vinegar, 8 torn basil leaves, 1 Tbs olive oil and salt & pepper. Grill or broil zucchini till browned, 3 minutes per side. Serve zucchini with salad spooned on top.
Tomato Pie
Preheat oven to 325. Sprinkle ½ cup of breadcrumbs evenly on bottom of a 9” buttered pie plate. Layer tomato slices, chopped onion, basil and grated cheese to fill the pie plate (two layers of each). Top with three beaten eggs and ½ cup of breadcrumbs. Cut three slices of bacon in half and lay on top. Bake for 45 minutes or until bacon is crisp.
Pasta alla Puttanesca
3 tbs olive oil
2 garlic cloves, minced
2 oz Calamata olives, pitted & chopped
1 tbs chopped capers
½ pound fresh tomatoes, chopped or 2 cups roasted tomato sauce
4 -5 anchovy fillets, chopped or 1 tbs fish sauce
Dash hot sauce
1 pound spagettini
Sauté the garlic in the olive oil. Add olives, capers, tomatoes and anchovies or fish sauce. Simmer for about 6 minutes, till hot through and tomatoes collapse. Cook pasta al dente. Drain & toss with the sauce.
Potato and Tomato Scallop (adapted from Teri’s Kitchen)
2 cloves garlic, minced
1 pound potatoes, cut into 1/4” slices
3 red onions, sliced thin
1/2 tsp dried tarragon
1/2 tsp dried basil
1 1/2 Tbs fresh parsley, chopped
salt & pepper
1/4 tsp grated nutmeg
2 Tbs butter
1 C grated sharp cheese
Preheat oven to 400° F. Grease a 12x8-inch or similar size casserole dish.
Combine tarragon, basil, parsley and minced garlic; mix well. Layer potatoes, herb mixture, salt, pepper and nutmeg, then onion, then tomatoes. Sprinkle each layer of tomatoes with a little salt. Repeat layering, ending with tomatoes. Dot with butter. Bake, tightly covered, for 1 to 1-1/2 hours, or until potatoes are just tender. (Time will vary with type and thickness of potatoes.) Remove cover, sprinkle with the grated cheese and bake, uncovered, until cheese is golden and bubbly.
Grilled Tomatoes with Basil Vinaigrette
6 medium tomatoes
3 Tbs olive oil, divided
1/4 tsp salt
1/4 tsp freshly ground pepper
2 Tbs balsamic vinegar
2 Tbs chopped fresh basil
Cut tomatoes in half; thread onto skewers. Brush with 1 tablespoon oil; sprinkle with salt and pepper. Grill 10 minutes, turning skewers often. Combine remaining oil, vinegar, and basil; drizzle over kabobs.