Tomato Recipes

As we near the end of the growing season, there can still be some usable tomatoes on your plants. If possible leave them on the vine until they fully mature. If frost is predicted, harvest those fruits that have at least reached the stage we call “mature green”. Look for those tomatoes that have reached full size and have a white, star-shaped indication at the bottom end.

Take the time to categorize them into three groups:

• Mostly red
• Just starting to turn red
• Green

Discard any tomatoes that have skin breaks or are showing signs of rotting. Place the tomatoes in a cardboard box or tray and separate layers with newspapers. If one goes bad and starts to seep liquid, the newspapers will protect the others from harm. Store at 55 degrees and use as they are ready.

Tomato Rice

Ingredients:

• 2 tablespoons butter
• 1 small onion, diced
• ½ bell pepper, seeded and diced
• 1 cup of tomatoes, fresh or canned
• 1 cup rice, suggested long grain brown
• salt to taste

Directions:

• Heat butter in a saucepan over low heat. Add onion and pepper and salt to taste. Saute to soft but not brown.
• Add tomatoes and additional salt if desired. Increase heat so that the mixture comes to a bubble and cook for 5 to 10 minutes or until it forms a thick sauce.
• Stir in rice, 2 ½ cups of cold water and additional salt, if desired. Cook until the rice is done.

Tomatoes Stuffed with Quinoa

Ingredients:

• 1 cup cooked quinoa
• 8 medium tomatoes
• ½ cup artichokes, quartered or roughly chopped
• ½ cup feta, plus extra for garnish
• 15 Kalamata olives, thinly sliced
• 1 tablespoon olive oil
• 2 cloves garlic, finely minced or pressed
• salt to taste

Directions:

• Cook quinoa at a ratio of 1:2 grain to water. Half cup of uncooked quinoa should yield 1 cup cooked.
• Preheat oven to 375.
• Core and seed tomatoes carefully preserving the bottoms.
• In a medium bowl mix cooked quinoa, feta, artichokes, olives, olive oil, and garlic. Taste and adjust for salt.
• Spray a baking dish with non stick spray. Brush tops of cored tomatoes with olive oil. Stuff quinoa mixture into the tomato and top with extra feta.
• Bake for 15-20 minutes or until the feta turns golden. Garnish with a small basil leaf for serving.

Tomato Jam and Mozzarella Panini

Ingredients:

Jam:

• 4 cups (about 1 ½ pounds) tomatoes, halved
• 2 tablespoons honey or sugar
• 2 tablespoons apple cider vinegar
• salt and pepper to taste

Sandwiches:

• 8 slices bread, suggested sourdough
• 2 cups grated, low-moisture, part-skim mozzarella
• 1 cup grated Parmesan cheese
• 4 to 6 fresh basil leaves, minced or torn into small pieces
• olive oil or butter for frying

Directions:

Jam:

• In a medium sized pot, combine tomatoes, honey, vinegar, 2 tablespoons water, and salt and pepper. Bring to a simmer and stir occasionally.
• Simmer until tomatoes are fully broken down, reduced, and thickened. This should take from half an hour to an hour.

Assemble Sandwiches:

• Butter one side of each slice of bread.
• On the plain side of each slice of the bread, spread tomato jam and top with mixed mozzarella and Parmesan. Add basil. Cover with the other slice of bread, leaving the butter side up.
• Grill in a panini press or in a pan on the stovetop. If using an electric skillet, set temperature to 400.