Tomato Recipes

Courtesy of Alicia's Country Kitchen Recipes

Tomato Casserole

2-3 lbs fresh tomatoes (5 or 6)
1 lb polish sausage (or 8 hot dogs), sliced
1 onion, chopped
1 green pepper, chopped
1 cup grated cheese
1 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Preheat over to 350 degrees F. Mix the flour, salt, pepper and garlic powder in a bowl. Cut the tomatoes into wedges or slices and dredge through the flour mixture. TIP: Just dredge the tomato in flour as you made the layers below. In a casserole dish, make layers of tomato, sausage, onion, green pepper, and cheese. Repeat layers once more and top with a layer of tomatoes. Bake at 350 degrees for 30 minutes. Let stand 10 minutes before serving.

Tomato Marmalade

6 c. cored, peeled and chopped tomatoes
3 c. sugar
1 whole orange ground up in a food processor
1/4 tsp. orange extract
2 (3 oz.) pkg. orange Jello

Boil tomatoes, sugar, and orange gently for 30 minutes. Add extract and Jello; stir until dissolved. Place mixture into freezer containers.

Tomato Cottage Cheese Salad

1 (12 ounce) carton cottage cheese
1/2 tsp. each of dried basil and oregano or 1 tsp. fresh
1/2 tsp. salt
3 medium to large tomatoes, sliced
Lettuce

Combine cottage cheese, herbs and salt.Arrange 3 tomato slices on lettuce for each salad. Top with a mound of cottage cheese. Garnish with a sprinkling of fresh chives on each salad. Makes 6 servings.

Scalloped Tomatoes

Serves: 4 / Preparation time: 15 minutes / Total time: 25 minutes

4 to 6 medium whole tomatoes
4 slices crusty bread
4 tablespoons grated onion
1/2 medium green pepper, minced
1/4 teaspoon black pepper
1 tablespoon ketchup
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup grated Parmesan cheese

Preheat the oven to 375 degrees.

Blanch the tomatoes in boiling water for 1 minute each. Peel off the skins and cut the tomatoes into 1-inch-wide wedges.

Butter the bread and cut it into cubes.

In a 2-quart casserole dish, combine the tomatoes, bread cubes, onion, green pepper, black pepper, ketchup, sugar and salt. Sprinkle the cheese on top.

Bake for 30 minutes or until bubbly. From Maple Creek Farm CSA members. Tested by Susan Selasky for the Free Press Test Kitchen. 183 calories (25% from fat),5 grams fat (3 grams sat. fat), 26 grams carbohydrate, 9 grams protein, 748 mg sodium, 12 mg cholesterol, 211 mg calcium, 3 grams fiber.

Broiled Tomatoes

Ingredients:
4 medium ripe tomatoes
1/4 cup cracker crumbs
1/2 tsp. salt
1/2 tsp. dried oregano or basil
1/2 tsp. dried thyme
1 tablespoon oil

Wash tomatoes, slice in half crosswise. Place on baking sheet, cut side up. Mix crumbs, seasonings and oil. Sprinkle mixture on each tomato. Broil 8-10 inches from heat about 4 minutes or until golden brown. Garnish with parsley sprigs. Serves 4. Calories 76, Fat 4 g, Cholesterol 8 g, Protein 2 g

Tomato Zucchini Salad

Serves: 4 / Preparation time: 15 minutes / Total time: 25 minutes

1/2 cup olive oil
2 tablespoons cider vinegar
1 teaspoon fresh basil, chopped
2 teaspoons fresh parsley, chopped
3 medium tomatoes, washed, sliced
3 medium zucchini, sliced
1 cup onion rings

In a small bowl, whisk together the olive oil, vinegar, basil and parsley.

Place the tomatoes, zucchini and onions in a large serving bowl. Drizzle the dressing over the top of the vegetables. Serve cold.

This salad is best if refrigerated for 2 hours before serving to allow the flavors to meld. From Maple Creek Farm CSA members. Tested by Susan Selasky for the Free Press Test Kitchen. 195 calories (83% from fat),18 grams fat (2 grams sat. fat), 8 grams carbohydrate, 2 grams protein, 14 mg sodium, 0 mg cholesterol, 26 mg calcium, 2 grams fiber.

Other Tomato Recipes

Tomato Soup Salad
Tomato Shrimp Mold
Tomato Jelly
Tomato Soup French Dressing
Cauliflower and Tomato Casserole

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