Tomato Recipes to Share

[Gary]

Old Family recipes are about more than food. They bring back memories and feelings of comfort and love shared with family and friends. These recipes will appear in the new cookbook celebrating The Traveling Smithsonian Exhibit -- Key Ingredients ~ America By Food at the Oldham County Historical Center in Lagrange, Sept. 2 -- Oct. 14.



TOMATO PIE

1 BAKED 8 or 9 inch PIE CRUST: enough for one crust and then a little more.

(I use 1 1/4 cup all purpose flour, 1 stick cold butter, a pinch of salt, up to 1/4 cup ice water. Cut flour, butter, and salt with a pastry blender until mealy. With a mixer, add 1 tablespoon at a time of ice water until it clinns to side of bowl, usually end up using only 3 tbsp. Shape into ball, wrap in plastic wrap, store in refrigerator at least 1/2 hour.) Roll out on floured countertop to desired size, cut edges how you like. Bake at 375 for approx 10 minutes.

Filling for pie:
5 or 6 medium tomatoes, peeled and sliced about 1/4 inch thick; place in collander to drain. A mix of different colors of Heirloom Tomatoes makes a pretty presentation.
2 to 3 tablespoons fresh chopped basil (genovese is the best)
salt, pepper, garlic pepper to taste (about 1/8 tsp each)
1 1/4 cup cheddar cheese (sometimes I use a mixture of cheddar, colby, and monterey jack)
3/4 cup mayonnaise (I only use Hellmann's)

Layer 1/2 of the tomatoes in baked pie shell. Sprinkle 1/2 basil, salt, pepper, garlic powder on top.
Repeat.
Mix cheese and mayonnaise together and spread over tomato layers, right to inside edge of crust.

Bake at 350 for 30 minutes or until topping is golden brown.

Be ready for a taste explosion!
Kathy is a Certified Baker; she and her husband Ralph Packard operate Misty Medows Farm in Brandenburg, Ky They grow and sell produce for the Bardstown Road Farmer's Market in Louisville.


Roasted Tomato Spread
Ingredients:
Tomatoes
Olive oil
Salt and Pepper
Basil
Garlic


You need enough large tomatoes , and the riper the better and cut in half, which will cover the bottom of an 8 by 12 inch casserole dish, or similar type oven pan. Peal and core tomatoes, cut in half, remove seeds, place tomato halves 'cut side up' in dish and douse/sprinkle with virgin olive oil. The reason you put the tomatoes cut side up is the little holes where the seeds were will hold the olive oil.Then sprinkle Kosher salt [preferable] and fresh ground pepper over tomatoes, to taste. Bake at 300 degrees until tops of tomatoes start to brown/ color up [cook for an hour to hour and a half], [this baking info is not absolute [you can cook them at 350 for less time], cook them your way, just don't burn them, but a little color on the tops is ok].

Remove tomatoes from oven and drain off liquid, saving it. You may want to do this in a colander. Put the liquid in a sauce pan. Add fresh, finely chopped basil to taste, at least two tablespoons, [I have [not] tried dried basil, but if you can't get it fresh you could add dried to the liquid until you get the taste you like]; add 1/4 to 1/2 cup green garlic or substitute [and I'm guessing about this :-)] 4 cloves {or more} of roasted garlic for the green garlic.

Bring liquid/basil/garlic to a simmer and let simmer until the liquid evaporates enough that a nice thick sauce is made. Then add the baked tomatoes to the sauce and stir it together. The baked tomatoes will be very fragile, so stir with care and not break them up too much. If you have added tooooooo much olive oil and the spread looks too liquid, just scoop out some of the oil and use it in another dish. Like drizzled over fresh tomatoes.

Use the spread on sliced fresh or toasted baguette type bread or on any other crusty 'old world' type bread. Serve at room temperature.

Note: If the tomatoes give off more liquid as they sit, add this to the cooking sauce as it simmers/cooks down.
Recipe from Earl Cadenhead; he makes this up and serves it at our Cincinnati Heirloom Open Pollinated Tomato Associate Growers Taste Fest each summer. It is awsome!


[B]Thieneman Chili Tomato Sauce

"Growing up on the Yhieneman Farm during the depression years was difficult for us like other families.

With nine children, Mama was always coming up with good tasting and nutritious meals for our family. She was able to make "a little" go "a long way." Sometimes Mama would mix browned ground beef with the sauce and serve it over rice. We called it Spanish Rice; that was in the days before Hamberger Helper!

Old family recipes are about more than food. They bring back memories and feelings of comfort and love shared with family and friends"
Peggy Thieneman


Ingredients:

15 Australian Heart Tomatoes or 20 medium tomatoes cored and peeled and chopped

5 Onions chopped

1 ½ Green Peppers chopped

1 Tablespoon salt

1 ½ Cups of vinegar

1 ½ cups sugar

Spice bouquet
Using a small square cut of cheese cloth or light cotton fabric, make a

Spice bouquet of the following spices tie and place in cooking container.

Red pepper – enough for taste

1 Tablespoon Cinnamon

1 Teaspoon of cloves

1 Teaspoon of nutmeg

Directions:

Place all ingredients except sugar in container and begin cooking on

medium heat and cook for one hour adjusting the heat to prevent sticking.

Add sugar and cook another half hour or longer if necessary.

Sauce makes about four pints

Serving suggestions:

Brown 1 ½ to 2 lbs of ground beef, add sauce, heat through and serve over rice.

Brown 1 ½ to 2 lbs of ground beef, add to cooked macaroni and top with cheese and heat in the overn until heated through.


"Joe Thieneman's" Australian Heart

Joe was a farmer/nurseryman for years in Jefferson County. He acquired seed of the Australian Heart just after WW11 from

a returning serviceman who shared seed with his family and friends. The family continued growing the tomato after his death; it was a summer staple in the Thieneman household.

Indeterminate, 85 days, regular leaf, tasty fruit, large, red, heart-shaped tomato with few seeds.

[Gary]

CORN-PINEAPPLE SALSA

If guests arrive unexpectedly, throw together this quick corn-pineapple salsa and serve with a bowl of chips. It also goes great with broiled chicken breast or broiled salmon fillet as a main course.

INGREDIENTS:
1 can (15 1/4 oz.) Del Monte Whole Kernel Golden Sweet Corn, drained
1 can (8 oz.) Del Monte Crushed Pineapple In Its Own Juice, drained
1/2 cup chopped green and/or red sweet pepper
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped (optional)
DIRECTIONS:

Stir together corn, pineapple, sweet pepper, cilantro and jalapeno in medium bowl. Garnish with additional cilantro and jalapeno peppers, if desired. Substitute other canned corn such as Whole Kernel Fiesta Corn or Whole Kernel White Corn.

SALSA VERA CRUZ

Give your taste buds a little kick. This quick salsa will spice up mixed greens salads, tortilla or pita chips. Top grilled prawns and rice with it, too, for a delicious dinner.

INGREDIENTS:
1 can (14 1/2 oz.) Del Monte Diced Tomatoes with Zesty Mild Green Chilies
1 orange, peeled and chopped
1/4 cup sliced green onions
1/4 cup chopped cilantro or parsley
1/4 cup salsa
1 Tbsp. olive oil
1 to 2 tsp. minced jalapeño chile
DIRECTIONS:

Combine undrained tomatoes, orange, onions, cilantro, salsa, oil and jalapeño in medium bowl. Season to taste with salt and pepper, if desired.


FRESH SALSA
We like this salsa; I run tomatoes, onions, and peppers thru a food processor or hand chop. It's good fresh or cooked.

1 cup finely chopped tomato
1/2 cup finely chopped onion
1/2 cup finely chopped peppers (whatever type you prefer)
2 tsp olive oil
1 tbsp red wine vinegar
1 tsp salt
1/2 tsp chili powder
fresh cilantro to taste

Mix well and let sit two hours at room temperature or overnight in the refrigerator prior to serving.


Avocado-Orange Salsa
To keep the avocado from discoloring, prepare this salsa just before you cook the main dish. This is an excellent salsa with tuna steaks.

Makes about 1 cup

1 large orange , cut into segments
1 ripe avocado , pitted, peeled, and diced medium
2 tablespoons minced red onion
2 tablespoons minced fresh cilantro
4 teaspoons lime juice , from 1 to 2 limes
1 small jalapeño chile , stemmed, seeded, and minced
Table salt TO TASTE

Combine all of the ingredients, including salt to taste in a small nonreactive bowl.

[Gary]

Cowboy Caviar
This salsa style dip is really pretty and looks terrific served with a side of soy sour cream, surrounded by different types of chips

Ingredients
2 (15 ounce) cans black beans, rinsed and drained
1 cup frozen corn or 1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
1/2 cup chopped ripe avocado
1/2 cup chopped ripe mango
1 (4 ounce) can diced jalapeño peppers
1 (14.5 ounce) can diced tomatoes, drained or the equivalent fresh
1/2 cup Italian-style salad dressing
2 cloves fresh garlic ,chopped fine
2 tablespoon chopped fresh cilantro
juice of 1 lime


Directions
In a medium bowl, combine all of the ingredients. Season with Italian-style salad dressing, cilantro (or parsly if preferred ), garlic; mix well. Cover, and refrigerate overnight to blend flavors. Drain before serving. This recipe lends itself well to variations so omit and add ingredients to taste, this dip will always be a hit!


I like to freeze pesto (without salt, but I do add the cheese). If you put it into ice cube trays, you can pop out the frozen cubes and store them in a freezer bag. Actually, you can freeze other herbs in a similar fashion -- mince in your food processor, add a little olive oil (oil seems to be a good buffer for preserving the flavor), then freeze in ice cube trays -- it helps to note that you started with 2 cups of oregano leaves, say, and ended up with 8 cubes, so you can write "1 cube = 1/4 cup fresh oregano" on the bag .

Pesto Sauce from The All New All Purpose Joy of Cooking

2 cups loosely packed fresh basil leaves
1/3 cup pine nuts (I also like to substitute cashews, almonds, or even walnuts)
2 medium cloves garlic, peeled (4 wouldn't hurt)
1/2 cup grated Parmesan cheese

Process the above ingredients to a rough paste in the food processor.
With the machine running, slowly pour through the feed tube:

1/3 cup extra-virgin olive oil

Sauce should be a thick paste. If it seems dry, add a little more olive oil.

Season with salt & ground black pepper to taste. Use immediately or store in a covered
glass jar in the refrigerator for up to 1 week (or freeze as suggested above).


Here's a different version that uses sun-dried tomatoes instead of nuts. This is my favorite for mixing with butter as a spread for good italian bread (1 ice-cube sized portion per stick of butter); A cube may be used on pizza crust as well

Red Pesto Sauce from The All New All Purpose Joy of Cooking

1/3 cup chopped drained water-packed sun dried tomatoes
1 clove garlic, peeled
6 fresh basil leaves

Combine in a small saucepan with enough water to cover. Bring to a boil,
remove from heat, and let stand for 20 minutes, then drain.

(Or you can use dry sun dried tomatoes. Combine in a microwave-safe bowl with
the garlic, basil, and water to cover by 1/4 inch. Microwave on high for several minutes,
then allow tomatoes to stand until they are softened. If tomatoes have not absorbed
all of the water, drain off the excess liquid.)

With the machine running, drop through the feed tube of a food processor:

1 large clove garlic, peeled
1 cup packed fresh basil leaves
1/4 cup extra-virgin olive oil
1/3 cup grated Parmesan cheese
the drained tomato mixture

Process to a thick paste. Season with salt and ground black pepper to taste

If serving with pasta, sauce may be thinned with 1/2 pasta cooking water or hot water.
For use in bread or pizza dough, you may wish to reduce the oil to 1 Tbsp. or less.


This is a recipe good for large gatherings or BBQs and somebody always asks for the recipe
Spiey Mexican Bean Salad

INGREDIENTS:
* 1 (15 ounce) can black-eyed peas w jalapenos if you can find them (drained)
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can dark red kidney beans, rinsed and drained
* 1 (15 ounce) can chickpeas/garbanzo beans , rinsed and drained
* 2 cups frozen corn
* 1/2 cup chopped sweet onion (vidalia or you can use red onion if you prefer)
* 1/2 cup chopped green bell pepper
* 1 (4 ounce) can diced jalapeno peppers or fresh if you prefer
* 1/2 cup chopped red bell pepper
* 1/2 cup chopped yellow pepper or orange pepper
* 1 (14.5 ounce) can diced tomatoes (use the chili ready tomatoes if you prefer-don't drain)
* 1 cup balsamic red wine vinegarette dressing
* 1/2 of a juiced lime ( I use concentrate)
* tablespoonful lemon juice
* pinch of sugar
* garlic powder, McCormick seasoned pepper blend, red and black hot pepper shot, chili powder, cumin, cilantro (fresh or dried....I find if I use fresh then I have to let it ferment about 12 hours before you can touch up the other spices as the taste of fresh cilantro is overpowering in the recipe when first added),
green jalapeno sauce (I normally add about 1 bottle full per recipe) , tabasco sauce ( I like the chipolte blend tabasco) I also like to add fresh parsley chopped up.

I add the spices by taste to how much zing I want it to have. Best to make a couple days ahead and let the flavors really ferment and blend well. Stir once a day and taste test to make sure you have the "zing" to your preference. Add more spice depending on what you feel it needs at that time. Great for BBQs. Goes great with tortilla chips!!
I've also used it as a relish type topping on brats!!





ROASTED TOMATO SAUCE
The rough proportions I've been using are:

4 pounds tomatoes
1 large sweet onion (vidalia or red)
2 sweet peppers
2-3 hot peppers
1 head garlic
big handful of basil
1/4 c. olive oil (I oil the bottom & sides of the pan, then drizzle more oil on top)

I think the above amount will fit in a 9x13" pan and will cook down in 1 1/2 to 2 hours at 450'F. I generally make 4 or 5 times that amount in my turkey roaster, and that takes a good 4 or 5 hours.


Try this Bisquick recipe: I guess if you left out the chilies, you'd have a tomato & cheese souffle.
CHILI PEPPER CASSEROLE

3 eggs
1 c. milk
1/2 c. Bisquick mix
1/2 tsp. salt
2 (4 oz.) cans roasted and peeled green chilies
2 c. tomatoes, chopped
2 c. Cheddar cheese, shredded

Beat eggs, milk, Bisquick and salt until foamy. Remove stems and seeds from chilies; rinse in water. Place in greased baking dish 8x 8x2. Top chilies with tomatoes; sprinkle with cheese, pour egg mixture over. Bake uncovered 40 to 45 minutes. May serve with avocados/salsa, sour cream.


Zucchini Souffle

3 c. grated zucchini
4 eggs
1 c. Bisquick baking mix
1 medium chopped onion
salt and pepper to taste
1 medium tomato, diced
1 lb. bulk pork sausage

Put zucchini, eggs, Bisquick, onion and salt and pepper in blender on medium speed for 2 minutes, then add this mixture to the pork sausage that has been browned and drained of grease. Add the tomato. Pour into 13 x 9 x 2-inch greased pan. Bake at 350 degrees for 40 to 45 minutes. Serve immediately.


MOM'S GAZPACHO

1 egg
2 cups chopped fresh plum tomatoes
1/2 cup chopped green or yellow pepper
1 cup chopped cucumber, seeds removed
1/2 cup finely chopped red onion
2/3 cup olive oil
Juice of 1/2 lemon
2 cups beef broth (optional)
1/4 cup red wine vinegar
1/4 cup finely minced parsley
1 teaspoon dried oregano
2 tablespoons Worcestershire
Pepper, coarsely ground
2 cloves garlic, finely chopped
Salt
1 46-ounce can tomato juice
1/2 cup plain bread crumbs
Tabasco, to taste

Garnish (optional): chopped parsley, minced red onion, chopped olives

Place egg in small pot of cold water, bring to boil, and let simmer for 10 minutes.

In a pot or large bowl, combine tomatoes, pepper, cucumber, red onion, olive oil, lemon juice, cold beef broth (optional), red wine vinegar, parsley, oregano, Worcestershire, and coarsely ground black pepper to taste. Stir.

Sprinkle garlic with a pinch of salt, and set in bowl.

When egg is finished cooking, run under cold water, remove shell, add to garlic and salt mixture, and mash together with fork.

Pour tomato juice into large pot or bowl with vegetables, and add garlic, egg, and salt mixture. Add bread crumbs and stir so that they dissolve into liquid.

Taste for seasoning and add salt, pepper, and Tabasco to taste. Chill for at least 4 hours and serve. Garnish with chopped parsley, minced red onion, and chopped olives if desired.

Notes:

• Recipe serves eight, and it's not worth the trouble to prepare this soup for one. But like homemade tomato sauce, its flavor improves with age — you can store it in the refrigerator and eat it for about a week.

• Why mash the garlic with egg and salt? To make a garlic-infused paste that adds body and substance to the tomato broth.

• Use kosher salt to bring out the flavors of the vegetables.

• Try to chop the vegetables so that they're small but not minced or pulverized, and don't worry if the sizes aren't uniform. The pieces should be small enough to chew but big enough to recognize.

• If you prefer a more elegant presentation, emulsify the chilled mixture before serving. Seasoning is a very personal matter. I tend to like my gazpacho pungent and sharp, with salt, lemon, and onion flavors lingering on the palate. If you prefer milder soup, reduce the onion, garlic, and vinegar quantities by half. If you want a spicier soup, add 2 teaspoons of minced jalepeño peppers. To make vegetarian gazpacho, substitute vegetable broth for beef broth.

Makes 8 servings -- http://www.epicurious.com/recipes/recipe_views/printer_friendly/105096

[mrtomatoexpres]

thanks gary when the tomatoes are ready iam going to try these :)

[Gary]

Lawrence Davis-Hollander is the Director and founder of the Eastern Native Seed Conservancy. He was trained as a botanist and ecologist at Connecticut College and has conducted vegetation inventories for the Nature Conservancy. He earned a Master's degree at Harvard University, where he studied ethnobotany with Richard Evans Schultes, one of the world's foremost ethnobotanists. He spends much of his free time actively involved with the Conservancy's horticulture program, as his background includes extensive experience in organic farming, gardening, and ornamental plants. He is the former Director of Horticulture at the Berkshire Botanical Garden in Stockbridge, and is a Research Associate with the University of Massachusetts Laboratories for Natural Products, Medicinal and Aromatic Plants. In his spare time he gardens, cooks, and thinks about gardening and cooking.

Summer Minestrone – Recipe Page 123
Adapted from The Tomato Festival Cookbook, by Lawrence Davis-Hollander (Storey Books, 2004).

Simple Solution
Ah, the bounty of summer! Gardens overflow with tomatoes, zucchini, summer squash, peppers, and dark leafy greens. Who can resist them? But sometimes it can be hard to figure out what to do with all of them! Well, this lovely soup is a perfect way to use those lively colors, flavors, and textures.

Fragrant with herbs and bursting with nourishment from the good earth, you can make this one-pot meal in advance (during those cooler morning hours) or even freeze it. Either way, Summer Minestrone is a favorite with both kids and adults, a key player in the Mediterranean diet and lifestyle.

INGREDIENTS

2 tablespoons extra-virgin olive oil
1 or 2 cloves garlic, finely chopped
1 medium carrot, cut into 1/2-inch rounds
1 10-inch stalk celery, coarsely chopped
4 cups (about 12 to 15 large) chopped ripe plum tomatoes
4 to 6 cups vegetable broth
1 teaspoon chopped fresh oregano
1 teaspoon fresh thyme
1 stem basil, plus extra sprigs for garnish
salt and freshly-ground black pepper
1 cup (4 ounces) penne, elbow macaroni, small shells, or other medium-sized pasta
12 green beans, washed, trimmed, and cut into 1-inch pieces
1 medium green or yellow bell pepper, seeded and cut into 2-inch by 1/4-inch strips
1 medium leek, washed, white and tender green parts cut into 1/2-inch pieces
8 stems Swiss chard, stalks and leaves cut into 1-inch strips
1 medium zucchini, sliced
1 medium yellow summer squash, sliced

1. In a large saucepan over medium heat, warm the oil and stir in the garlic. Let it soften for a couple of minutes, then stir in the carrot and celery. Cook for 2 minutes. Add the tomatoes, 4 cups of the broth, oregano, thyme, basil, and salt and pepper to taste. Stir. Cover the pan, bring to a simmer, and simmer for 10 minutes.

2. Increase the heat and bring the soup to a brisk boil over high heat. Stir in the pasta, followed by the green beans, bell pepper, and leek. Cook briskly, stirring often, for 3 minutes.

3. Reduce the heat so the soup is simmering and add the chard, zucchini, and summer squash. If the mixture is very thick, or if you would simply like it thinner, add some or all of the remaining broth. Return to a simmer and cover the pan. Continue cooking the soup for 5 minutes, or until the pasta and the vegetables are tender. Serve immediately, or cool and reheat as needed. Garnish with basil leaves. Check for seasoning before serving and add more salt and pepper to taste if necessary.

Serves 4 to 8.

Chilled Creole Tomato Soup – Recipe Page 115
Adapted from The Tomato Festival Cookbook, by Lawrence Davis-Hollander (Storey Books, 2004).

Simple Solution
In the Creole country of Louisiana they know all about hot weather, and the region's zesty, spicy foods are perfect for those steamy nights on the bayou--or in your own back yard. Fresh garden vegetables, especially rich red tomatoes, star in this French-inspired Creole soup, served chilled with a dollop of a garlicky black olive tapenade.

The simple soup cooks in only 15 minutes, but the taste is sublime. As you sip it, you can pretend you're on a balcony overlooking the French Quarter in New Orleans. Jazz plays softly in the background. The moon is rising. Life is good.

INGREDIENTS

Soup

3 cloves garlic
1/4 cup extra-virgin olive oil
3 pounds large ripe tomatoes, roughly chopped
2 sweet red bell peppers, seeded and chopped
1 small ancho chile pepper
2 tablespoons sherry vinegar
1 sprig fresh thyme
1 handful fresh basil
Salt and freshly-ground black pepper

Tapenade

4 cloves garlic
3/4 cup pitted black olives
Juice of 1 lemon
1 cup extra-virgin olive oil

1. To prepare the soup, in a large pan over medium-high heat, saute the garlic in the olive oil, allowing it to cook for a moment without browning. Add the tomatoes along with the bell and chile peppers and simmer for 15 minutes, then stir in the vinegar, thyme, and basil.

2. Remove from heat and puree in a food mill or food processor. Season to taste with salt and pepper. Chill soup for several hours.

3. To prepare the tapenade, in a food processor combine the garlic, olives, and lemon juice. Puree into a paste while slowly adding olive oil.

4. To serve, pour the soup into chilled soup bowls and drizzle with a spoonful of the tapenade.

Serves 4 - 6.

TOMATO-ORANGE COCKTAIL
"The Tomato Festival Cookbook,"
by Lawrence Davis-Hollander's
Makes 4 to 6 servings.

3 stems of mint, plus 4 to 6 sprigs for garnish
3 cups tomato juice
1 cup freshly squeezed orange juice
Salt
Sugar

Bruise the mint by rolling it with a rolling pin or bottle to release the flavors. Place the mint stems in a tall pitcher and add the juices. Stir, then season lightly with salt and sugar to taste.

Serve over ice, or chill for 1 hour before serving. Garnish glasses or the pitcher with the mint leaves.

[zebraman]

Hey Guys;Eastern Native Seed Exchange has Closed and they point out on their site that they can't send seeds or return any money if you do try to order!Just so you know.-

[Mary]

All these recipes sound so good,I will try some of them, thank you!

[MichiganderGardener]

Gary
I love the stories and the history that comes with the recipes as much as the recipes themselves! Thank's so much for all the recipes. Keep em coming! My mouth waters just reading them.
Cant wait till the tomatoes are ripe ( a little late in ripening up this year).

[onmyknees]

does anyone know how to sundry tomatoes? I have a dehydrator it has a fan in the bottom but no heating element but I do not think it would be the same as sundried. Any suggestions would be helpful

[johno]

Good question! How about smoke dried, anybody know how to do that, too?

[Gary]

Simple Method for Drying/Smoking Tomatoes
I found a great resource for saving/preserving tomatoes! This guy is cool and gives a great simple "how to" instructions.
Gary/Louisville

Quote:
"I was watching "Food Finds" on Food Network and saw a man named Larry at a place called Boggy Creek Farm drying Roma tomatoes in a smokehouse. It takes three to five days for Larry to dry tomatoes this way, and he sells them in 2 ounce bags for $7.50 each.
I don't have a smokehouse, nor do I have the patience to spend five days drying tomatoes, but I figured I could do something similar with the WSM.

You can use smoke-dried tomatoes as you would sun-dried tomatoes. Add them to pizza, pasta, casseroles, stews, sauces, soups, salads, dips, stuffing, antipastos, scrambled eggs, cornbread...the possibilities are endless!

Smoke-dried tomatoes can be packed into sterilized glass jars with or without sprigs of fresh herbs, covered with extra-virgin olive oil, and stored in the refrigerator. The olive oil becomes infused with the smoky tomato flavor and is just delicious.
As always...click on any of the pictures to view a larger image."



Tips from Weber
http://www.virtualweberbullet.com/tomatoes1.html

[bluelacedredhead]

The following is one of my Great Grandmother's canning recipes.
I hope it's edible. :p
ACtually, I'm not really sure what one does with Tomato Sandwich Filling? Was it meant as the only filling for the sandwich? Or would it have been a spread to complement a meat sandwich instead of mayo or mustard perhaps?

Tomato Sandwich Filling
12 ripe tomatoes
3 onions
1/4 cup pickling salt
1-1/2 cups white sugar
1 cup white vinegar
4 red peppers, sweet
1 green pepper, sweet
6 tsp dry mustard
1-1/2 cups flour

Cook onions and tomato until soft. Put through sieve. Then add salt, sugar and vinegar. Then add peppers which have been chopped. Heat this mixture, add mustard and flour which has been made into a thin paste with the addition of a little vinegar. Mix, boil until thick. Pour into stertilized jars and process in a boiling water bath for at least 20 minutes.

[Joan]

It almost sounds like a relish doesn't it? Maybe you spread it on a sliced tomato sandwich! lol. But I bet it tastes very good.

If you didn't put vinegar in you would probably have stewed tomatoes.

[Gary]

"The following is one of my Great Grandmother's canning recipes."

This looks and sounds like a Relish Spread. I'm sure you could use end of the season green tomatoes and it really would be a relish spread. The tartness of the tomatoes would be great!
Gary

[bluelacedredhead]

Great idea Gary. Maybe 2006 will be the year that I give this a try.

[sunmad strawgirl]

I'm making roasted cherry tomato ice cream tonight - I'll let you know how it turns out.

[FiberFlinger]

The following is one of my Great Grandmother's canning recipes.
I hope it's edible. :p
ACtually, I'm not really sure what one does with Tomato Sandwich Filling? Was it meant as the only filling for the sandwich? Or would it have been a spread to complement a meat sandwich instead of mayo or mustard perhaps?

Tomato Sandwich Filling
12 ripe tomatoes
3 onions
1/4 cup pickling salt
1-1/2 cups white sugar
1 cup white vinegar
4 red peppers, sweet
1 green pepper, sweet
6 tsp dry mustard
1-1/2 cups flour

Cook onions and tomato until soft. Put through sieve. Then add salt, sugar and vinegar. Then add peppers which have been chopped. Heat this mixture, add mustard and flour which has been made into a thin paste with the addition of a little vinegar. Mix, boil until thick. Pour into stertilized jars and process in a boiling water bath for at least 20 minutes.

No, this sounds more like a catsup type relish, since it is put through a sieve. I'm gonna try it.