Stuffed Tomatoes

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STUFFED  TOMATOES

Stuffed Tomatoes

Ingredients:

  • 6 med. tomatoes
  • 1 pt. fresh mushrooms, chopped
  • 2 tbsp. butter or margarine
  • 1/2 c. dairy sour cream
  • 2 beaten egg yolks
  • 1/4 c. dry bread crumbs
  • 1 tsp. salt
  • Dash pepper
  • Dash thyme

Directions:

Cut stem end from tomatoes; scoop out pulp.  Turn shells upside down to drain. Chop pulp fine; measure 1 cup; set aside.  Cook mushrooms in the butter or margarine until tender.  Combine sour cream and egg yolks.  Add to mushrooms with the tomato pulp; mix well.  Stir in the crumbs, salt, pepper and thyme.  Cook and stir until mixture thickens and boils.  Place tomato shells in 10 x 6 x 1 inch baking dish.  Spoon mushroom mixture into tomatoes.  Combine 1 tablespoon melted butter and 3 tablespoons fine dry bread crumbs; sprinkle atop tomatoes. Bake in moderate oven (375 degrees) for 25 minutes.

Zita with Sun-Dried Tomatoes with Mozzarella

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ZITA WITH SUN-DRIED TOMATOES WITH MOZZARELLA

Ingredients:

  • 2 cups zita
  • 1 cup chopped tomatoes
  • 1/4 cup olive oil
  • 1 tbsp red wine vinegar
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 clove crushed garlic
  • 1/4 tsp oregano
  • 8 oz Mozzarella, diced
  • 6 sun-dried tomatoes, minced
  • 2 tbsp chopped basil

Prepare:

 Serves 4.  Cook pasta.  In large bowl, combine tomatoes, oil, vinegar, salt, pepper, garlic and oregano.  Add pasta, Mozzarella, sun-dried tomatoes and basil.  Toss to blend.

Tomatoes Vinaigrette

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TOMATOES VINAIGRETTE

Ingredients:

  • 4 lg. tomatoes
  • 6 tbsp. chopped parsley
  • 1 clove garlic, crushed
  • 6 tbsp. olive oil
  • 2 tbsp. cider vinegar
  • 1 tsp. salt
  • 1/2 tsp. dried leaf basil
  • 1/8 tsp. pepper

Prepare:

 Cut tomatoes into medium slices or chopped.  Place in a bowl.  Sprinkle with parsley.  Mix together garlic, oil, vinegar, salt, basil and pepper.  Pour over tomatoes and parsley.  Cover, chill 3 hours or overnight.  Makes 4 to 6 servings. 

Texas Tomatoes Letece

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TEXAS TOMATOES LETECE

Ingredients:

  •  8 firm ripe tomatoes, peeled
  • 1/4 cup  parsley, chopped
  • 1 clove of garlic, crushed
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1/4 tsp. pepper
  • 1/4 cup olive oil
  • 2 tbsp tarragon vinegar or cider vinegar
  • 2 tbsp. tarragon vinegar or cider   vinegar
  • 2 tsp. prepared mustard

Prepare:

Cut out stem ends from tomatoes; slice each tomato crosswise into 1/2 inch thick slices.  Reform into tomato shape again and place in shallow serving dish.  Combine remaining ingredients in small jar; cover.  Shake well; pour over tomatoes.  Cover lightly.  Let stand at room temperature at least 20 minutes before serving.  (Any left over?  Chill and serve the next day.)

Sun Dried Tomatoes with Basil & Pasta

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SUN DRIED TOMATOES WITH BASIL & PASTA

Ingredients:

  • 8 oz sun dried tomatoes, slivered with oil
  • 1/3 cup olive oil
  • 2 to 4 cloves garlic, pressed
  • 1 cup fresh basil chopped
  • 8 oz Brie cheese, rind removed, chopped
  • 1/4 cup sliced Kalamata olives (optional)
  • 1 pound pasta

Prepare:

Mix tomatoes, oil, garlic and basil.  Mash cheese into sauce.  Add olives.  Let sit at room temperature for about 3 hours.  Cook pasta.  Toss with sauce while pasta is hot.

Sun Dried Tomatoes

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SUN DRIED TOMATOES

Ingredients:

  • Wash and stem ripened tomatoes. 
  • Slice horizontally, about 1/4 inches thick. 
  • Salt on both sides and let sit for 30 minutes. 
  • Rinse. 
  • Lay on foil covered baking sheets. 
  • Cover lightly with cheese cloth.  Place in sun for several hours, turning occasionally until desired dryness is achieved. 
  • Store in jars in a cool pantry. 
  • Or make marinated sun dried tomatoes by placing tomatoes in jars with olive oil, garlic and basil and 3 tablespoons vinegar per quart.  Intensely flavorful, dried tomatoes add snap to salads and breads. 
  • Also can be moistened to make sandwiches. 

Southern Fire and Ice Tomatoes

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SOUTHERN FIRE AND ICE TOMATOES

Ingredients:

  • Skin and quarter 6 large ripe and firm tomatoes
  • Slice 1 large green pepper into stips
  • slice 1 red onion into rings
  • Place in a bowl and submerge in sultry sauce

Sauce:

  • 3/4 cups vinegar
  • 1 1/2 cups celery salt
  • 1 1/2 tsp mustard seed
  • 1/2 tsp salt
  • 4 1/2 tsp sugar
  • 1/8 tsp red pepper
  • 1/4 cup cold water

Prepare:

Place over heat and bring to a boil, then boil furiously for only 1 minute.  While still hot, pour over the tomatoes.  Cool.  Just before serving, add 1 peeled and sliced cucumber.  Serve as a relish or side dish.  Tomatoes given the above treatment will need time in the refrigerator quite happily for several days without the cucumber, of course.

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