Favorite Tomato Recipes
From Our Customers, Family & Friends!
August 25th....just started this page. :) Are you a customer? Send in your recipe. I will post it here! ~ Laurel
Linda's Tomato Feta Salad
Serves 12 normal people or 8 Heirloom Tomato Maniacs.
4 pints grape tomatoes, red or mixed colors11/2 cups small-diced red onion or to taste1/4 cup good white wine vinegar6 Tablespoons good olive oil1 Tablespoon kosher salt or to taste1 teaspoon freshly ground pepper1/4 cup chopped fresh parsley leaves1 1/2 pounds feta cheeseCut the tomatoes in half and place in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2 to 3/4-inch cubes, try not to crumble too much.Gently fold in and serve at room temperature.My Notes: I found that it was too much feta and the cubes were too big so I made the cubes smaller and did not use as much.I got this recipe from Food network (Ina Garten)ENJOY
Independent Health Coach
Sandi's Summer Tomatoes
I love this recipe from Susan Branch's Vineyard Seasons cookbook. She
cautions not to bother making this unless you have firm vine-ripened
3 Tbsps. butter
1 medium onion, minced
4 good tomatoes, halved
2 Tbsps. basil, minced
2/3 cup heavy cream
Sauté the onions slowly in the butter till soft and golden. Put the
tomatoes in the pan, cut side down, and sauté 5-7 minutes. Pierce skin
with fork, turn them, sprinkle with basil. Cook 5 more minutes. Pour
cream around tomatoes and heat gently. Add pepper to taste. Spoon
sauce onto plates, set tomato in center and serve.
Emma Sullivan’s Green Tomato Pie
Timothy says no matter how you think this wonderful pie will taste from reading the recipe, it won't taste anything like you imagine!
Pastry for a 9” lower crust and top crust, lattice works best for the top. If making crust from scratch, do not use lard as this pie is served cooled.
One qt. sliced unripe tomatoes
1 ¼ cups white sugar
¼ tsp. salt
3 Tbs. flour
¼ tsp. ground nutmeg
Pinch ground cloves
Grated rind and juice of one medium lemon
2 Tbs. water
2 Tbs. butter
Preheat the oven to 450º
Line deep pie pan with pastry. Cut second pastry for the lattice top.
Wash tomatoes but do not peel. Slice them 1/8” to ¼” thick into a heat proof bowl.
Pour boiling water over the slices to cover. Let stand 5 minutes. Drain.
Mix together sugar, salt, flour and spices. Combine lemon rind, lemon juice and water.
Fill pastry with layers of tomato slices; sprinkle each layer with the sugar/spice mix and dot each layer with butter.
Continue layering until pan is filled and pour lemon mixture over the top.
Arrange your upper lattice crust over the filling, moisten the rim of the pastry with cold water.
Bake at 450º for 8 to 10 minutes. Lower the oven temperature to 375º and bake for about 40 minutes more.
Cool pie completely before serving.
Timothy Sullivan, West Covina, California