Tomato Recipes?

[scottishduffy]

Hello!

My Best Friend has just called me in a bit of a panic. She is desperately in search of Tomato recipes for her father's birthday.

Her father grows fresh tomatoes as a hobby of his, and BF's sister has decided to make a 'tomato cookbook' for his birthday. The cookbook is supposed to have contribution from each family member. My BF does not cook AT ALL. She works a microwave but that is pretty much the extent of it. I am actually a pretty fair cook but only have a few recipes that really feature Tomatoes. I know the DIS is probably the perfect place for this sort of "problem". Anybody with good tomato recipes?

 

[We_Love_Disney]

What a great idea!!! I wish I could help, but I don't have any.

 

[Lisa loves Pooh]

Maybe check recipes.com and the like?

Most of the things off the top of my head are about sauces, soups, and salads.

Maybe some recipes on how to make and can the basics such as tomato sauce and paste.


I don't know any actual recipes though.

 

[The Mystery Machine]

I don't make any myself but I do have a great cookbook called the "Joy of Gardening Cookbook" by Janet Ballantyne.

It is a cool cookbook for the gardening individual for fresh veggies. Tells you many ways to cook all veggies from puree's, sauces, soups, main dishes, desserts and more.

 

[java]

This is one of my favorites!!

Tomato and Goat Cheese Tarts
2008, Barefoot Contessa Back to Basics, All Rights Reserved

Prep Time:30 minInactive Prep Time:--Cook Time:25 min
Level:
Easy
Serves:
4 individual tarts

Ingredients
1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves
Directions
Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.

Preheat the oven to 425 degrees F.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.

Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.

Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

 

[BCDisneyFanatic]

Caprese Salad

2 large tomatoes, sliced
1/2 lb. buffalo mozzarella cheese, sliced
1 bunch fresh basil leaves
3 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Arrange tomatoes, cheese slices and basil in alternate layers on serving platter. Drizzle with olive oil and vinegar. Add salt and pepper to taste.

Super easy, looks elegant, and very, very tasty! Works best with really fresh, full-flavoured tomatoes, so it would be perfect for someone who grows their own.

 

[Ashton]

We always have a ton of extra tomatoes this time of year. One quick and easy side dish is to slice tomatoes and place on a cookie sheet, top with shredded cheese (any type will due based on your preference...I usually use a pizza blend, but parm. and sharp cheddar cheese works too) and sprinkle italian seasoning on top. (I have also used thyme) Broil until cheese begins to brown. Enjoy!

 

[Buckalew11]

Here's my favorite. Now my 16 dd has taken over making them. (save the bread crusts to the freezer for bread crumbs later!)
Caprese Tartlets
Recipe courtesy Melissa D'Arabian

.Prep Time:10 min Inactive Prep Time:--Cook Time:13 minLevel:
EasyServes:
4 servings (2 tartlets per serving).Ingredients
•
•8 slices white bread
•1/4 cup extra-virgin olive oil
•3 tablespoons cream cheese, softened
•1 teaspoon garlic powder
•1 teaspoon dried basil
•Kosher salt and freshly ground black pepper
•2 Roma tomatoes, thinly sliced
•4 ounces fresh mozzarella (approximately 2-inch ball), thinly sliced
•Balsamic vinegar, for drizzling, optional
•8 fresh basil leaves, chiffonade
•
•Special Equipment: Muffin tin
Directions
Preheat the oven to 375 degrees F.


Remove the crusts from the bread and using a large spoon or rolling pin, gently press the slices of bread down flat until they are thin and almost doughy. Brush both sides of the bread with olive oil. Press the slices in the muffin tin, to form tartlet shells. Set aside.


In a small bowl, using a fork to combine, mix together the cream cheese, garlic powder, dried basil, salt, and pepper until smooth and creamy. Drop about a teaspoon of the cream cheese into the bottom of each muffin tin. Bake the tartlets until golden and crusty, 12 to 13 minutes.


Meanwhile, liberally salt the tomato slices. Once the tartlet shells are golden, remove them from the oven and transfer to a cooling rack. Place a slice of mozzarella on top of the cream cheese, then layer on a tomato slice or two. Season with salt and freshly ground black pepper, to taste and a drizzle of olive oil and balsamic vinegar, if using. Garnish with basil chiffonade.

Yum!! We've made these all summer long!

.

 

[trip]

Corn and Tomato Salad with Lemon Dressing

2 c. cooked fresh or frozen corn
1 med. Zucchini, diced (about 2 cups)
2 med. tomatoes, cored and chopped (about 2 cups)
2 T. chopped fresh mint
2 T. extra-virgin olive oil
2 T. lemon juice
1 t. honey
1/2 t. salt
coarsely ground black pepper

Combine corn, zucchini,tomatoes and mint. Combine oil, lemon juice, honey, salt and pepper; whisk. Pour over salad and mix gently. Serve with arugula or lettuce.

Serves 4

 

[AKL_Megs]

I like to mix tomatoes, fresh basil, feta cheese, and greek vinaigrette.

 

[PatsGirl]

How about bruschetta or homemade tomatoe and corn salsa?

 

[shortbun]

My sister makes a wonderful aspic. Unfortunately, she's on vacation at Yellowstone and points beyond for the next 10days. Perhaps she could find an aspic recipe on line. It's unusual.