Favorite Tomato Recipes

From Our Customers, Family & Friends!

4 pints grape tomatoes, red or mixed colors

11/2 cups small-diced red onion or to taste

1/4 cup good white wine vinegar   

6 Tablespoons good olive oil

1 Tablespoon kosher salt or to taste

1 teaspoon freshly ground pepper

1/4 cup chopped fresh parsley leaves

1 1/2 pounds feta cheese

 

Cut 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

Linda Kidder   
Independent Health Coach

www.embracelife.tsfl.com

 

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Sandi's Summer Tomatoes

Hi Laurel,

I love this recipe from Susan Branch's Vineyard Seasons cookbook. She 
cautions not to bother making this unless you have firm vine-ripened 
tomatoes.

Summer Tomatoes
Serves 4

3 Tbsps. butter
1 medium onion, minced
4 good tomatoes, halved
2 Tbsps. basil, minced
2/3 cup heavy cream
fresh pepper

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.


Sandy O'Rorke 

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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

Boiling water

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