Thursday, September 06, 2007
Eating: Fresh Garden Tomatoes
We have loads of tomatoes to use up . The variegated tomato plant has been a very heavy producer of some plum-sized tomatoes and the Black Krim and the Brandy Wine plants have produced some large and heavy picture perfect tomatoes.
So here is what we have been making:
We have made several batches of this fresh Salsa- a recipe I got from mom
8-10 Garden Tomatoes
1 large white onion chopped
3 cloves garlic minced
1/2 to 1 Tablespoon cider vinegar
1 can diced green chilies or jalepeno peppers
Big pinch coriander
1 tsp cumin
1-2 tsp salt
1 Tablespoon lime juice
1/2 cup Fully Cooked Bacon , crumbled
- 1 1/2 cups mozzarella cheese
- 2 tomatoes, sliced
- 1 1/2 cups shredded lettuce
- 1 batch of homemade pizza dough- or use the store bought pizza shells
- 2 tablespoons mayonnaise
shredded fresh basil
sliced red onion
Make pizza dough. roll out into 2 , 8 inch rounds and place on a cormeal covered pizza pan. bake for 10 minutes in a 500 degree oven. remove and add the following.
Spread each pizza crust with 1 T. mayonnaise. Sprinkle cheese over mayonnaise. Top with sliced tomatoes and bacon, shredded basil and slices of red onion. Bake at 400°F until bubbly, 10 to 15 minutes. Spread lettuce over pizzas. Slice and serve immediately.
Oven Roasted Heirloom Tomato Soup from You Grow Girl
I used this recipe for a base to the soup and then added it to a basic white sauce to make a thicker tomato soup. This would also be a great start to a sauce for pizza or pasta.
1. Place a bunch of tomatoes in a pan with some fresh basil, salt, and a drizzle of olive oil. Apply a little balsamic vinegar or throw in some garlic cloves.
2. Roast on a High Temperature (400) until the tomatoes are cooked and swimming in their own juices about 30 to 40 minutes.
3. Run the tomatoes through a food mill to seperate the seeds and skins from the good stuff.
4. Add some salt and pepper to taste.