Small Batch Cherry Tomato Jam

 

Ingredients:

1 tbsp olive oil

⅓ cup onion chopped

1 pound cherry tomatoes washed and sliced in half ( I did NOT want to cut all the tomatoes so I put in the food processor for a few pulses)

1 tbsp cider vinegar

½ cup brown sugar ( next time I'll cut the amount of sugar)

1 ½ tsp ginger peeled and grated

¼ tsp chili flakes or to taste

½ tsp salt

Directions:

Add oil to a heavy bottomed sauce pan and place on medium-high heat.

Add onions and sautee for 3-5 minutes or until lightly caramelized and soft

Add tomatoes, cider vinegar, brown sugar, ginger, chilli flakes and salt and bring to a boil.

Reduce heat and let simmer for about 30 minutes or until tomatoes have softened and the ingredients have thickened to a jammy texture.

Let cool slightly and then transfer to a small glass jar. See with a lid and store in the fridge for up to 3 weeks.

A neighbor in the community asked me to take care of his plants when he was away for a few days. He's growing cherry tomatoes and told me to pick what I wanted. I honestly think I ate more then I took home😂

Note: Mei loves this and so do I. Made it 3xs already.

Myra- This is SO easy to make and think you might like it!

 

Marinated Cherry Tomatoes

 Ingredients:

2 minced garlic cloves

¼ cup chopped onions

2 Tbsp apple cider vinegar or lemon juice

3 Tbsp olive oil

1 Tbsp minced chives

1 Tbsp chopped parsley

½ tsp salt

½ tsp black pepper

1 lb halved cherry tomatoes

Directions:

Combine garlic, onion, vinegar, olive oil, herbs, salt, and pepper in a mixing bowl.

Toss in cherry tomatoes and stir until coated.

Cover and refrigerate for at least 30 minutes.

Serve as an appetizer, salad topping, or side dish.

I mixed in some goat cheese and it was a delicious lunch

Cheesy Baked Florida Tomatoes

 Ingredients:

3 to 4 large Florida tomatoes, sliced 1/4-inch thick

1 cup mozzarella cheese, shredded

1/4 cup Parmesan cheese, grated

1 tablespoon garlic, minced

3 tablespoons fresh basil, roughly chopped

1 tablespoon olive oil

Sea salt and fresh ground pepper, to taste

Directions:

Preheat oven to 400 degrees. In a small bowl combine the oil and garlic. Season with salt and pepper. Place slices of tomato on sheet pan, brush with oil mixture, and sprinkle even amounts of cheese on each tomato slice. Bake for 8 to 10 minutes or until cheese is melted. Top with chopped basil and serve warm.

I joined a Florida Recipe group on FB and this is one of their recipes.

Gazpacho Tomato Salad

 Ingredients:

_salad_

2 lb mixed tomatoes, cut into 1 inch chunks

2 small bell peppers (red and yellow), cut into 1/2 inch dice

2 scallions, thinly sliced

3/4 c flat-leaf parsley leaves

dressing

2 slices white sandwich bread, crusts removed

1 lb seedless cucumber, roughly chopped

1/4 c flat-leaf parsley leaves

2 scallions, roughly chopped

2 small garlic cloves

1/4 c extra-virgin olive oil

3 tbsp sherry vinegar

3/4 tsp kosher salt

1/2 tsp freshly ground black pepper

several dashes Tabasco sauce

Directions

toss tomatoes, peppers, scallions and parsley in a large salad bowl. Mound mixture in center of bowl.

Dressing: Place bread in a colander or sieve and place under cold running water until very soft and mushy; gently press out excess water from bread. Place into a blender; add remaining dressing ingredients and puree until mixture is very smooth and uniformly green. Pour dressing around tomato mixture in bowl. Toss before serving.

Source: Good Housekeeping, Redbook & Country Living

125 Best Blender Recipes, Spring 2011

makes 6 servings

Cyndy who has posted so many wonderful recipes on here recently shared this with me. I knew I had to make it 😉

This is fantastic!!! Thanks Cyndy for sharing!

Guy Clark - Homegrown Tomatoes

 I love a good tomato sandwich. Tomato on white Wonder Bread with some mayo 😁  

When we lived on Long Island I didn't need to grow them, farm stands had an abundance of field tomatoes that were always picked that morning.

The tomatoes in Florida are tasteless. I've bought them in every store and farmers market. None were worthy of a good tomato sandwich.

Mey picked up some seedlings. She kept three and I took the other three.

Today I picked my first Florida tomato that I grew. 

It was a bit better then the other tomatoes ( maybe just in my imagination)  but knowing I will never have a Long Island tomato again, I can settle for second best.

 Heard this song and perfect for my tomato story.

Ratatouille Bisque

 Ingredients:

3 tablespoons olive oil

1 small eggplant, peeled and coarsely chopped (3-1/2 cups)

1 small zucchini, coarsely chopped (1 cup)

1 small yellow summer squash, cubed (1 cup)

1 cup coarsely  white onion

1 large red or yellow sweet pepper, coarsely chopped

2 cloves garlic, minced


⅔ cup uncooked long grain rice

3 large tomatoes, quartered

3 14 ounces can chicken or vegetable broth

½ cup dry white wine, chicken or vegetable broth


1 tablespoon tomato paste

1 ½ teaspoons kosher salt

½ teaspoon coarsely ground black pepper


1 cup whipping cream, half-and-half or light cream ( didn't add)

Directions:

In a large saucepan or Dutch oven, heat oil over medium-high heat. Add eggplant, zucchini, summer squash, onions, sweet pepper and garlic. Reduce heat to medium and cook for 10 minutes, stirring frequently. Stir in rice and tomatoes. Cook and stir for 3 minutes more. Stir in broth, wine, tomato paste, salt and black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or until rice is tender. Remove from heat. 

Using an emulsion blender mix until everything in the Dutch oven is smooth.

 Stir in cream ( if using) and basil. Heat through, but do not boil.

It's actually getting cooler here. Good time to make this. It was 55 this morning.

It was delicious! A make again.

Lion House Tomato Bisque

Ingredients:

12 -15 Roma tomatoes

4 cans ( 10 1/2 ounce each) tomato soup

2 cups chicken stock

1 cup beef stock

2 tablespoon dry basil

1 cup sugar ( used 1/2 cup)

2- 3 cups half and half

Directions:

Roast tomatoes in 350 degree F oven. Roast until the top of the tomatoes begin to blacken.

In a large pot add tomato soup, chicken stock, beef stock.

Place roasted tomatoes and basil in a blender and puree until smooth.

Add puree to pot and simmer.

Add sugar to taste, then add half and half

Season with salt and pepper

Note: The soup should NOT taste like marinara sauce. It should have a slightly sweet creamy flavor.

source- Lion House Classics


This soup is DELICIOUS!

Chickpea and Tomato Salad Recipe

It's Live Oak recipe exchange day! Theme was salads- lots of yummy tomatoes around and love the idea of adding chickpeas.

INGREDIENTS
2 15-ounce cans of garbanzo beans (chickpeas), drained and rinsed
4 tomatoes (about 2 lbs.), cored and chopped
4 large hard-boiled eggs, peeled and chopped
1 cup of chopped red onion, green onion, or sweet yellow onion ( used red onion)

2 Tbsp chopped fresh parsley

DRESSING:

1/2 cup extra-virgin olive oil
4 Tbsp of white wine vinegar or sherry vinegar
3 cloves garlic, minced (about 1 Tbsp)
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground pepper

1/2 teaspoon Italian seasoning (or 1/2 teaspoon dry thyme or a teaspoon of fresh chopped thyme)

DIRECTIONS:
1- Combine the garbanzo beans, tomatoes, and onions in a large bowl.

2- Put the ingredients for the dressing into a small jar or I used my magic bullet , close the lid and shake or mix until the dressing is emulsified. Pour over beans, tomatoes, and onions.

You can chill the undressed salad up to six hours, until ready to serve.


3- When ready to serve, gently stir in the chopped eggs and parsley.

Tomato, Cucumber and Kale Salad

Ingredients:


1 bunch dino kale, stems removed and coarsely chopped*
2  tomatoes, diced
2  cucumbers, diced

1 red onion, thinly sliced

Dressing:

1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 – 2 tbsp  honey (depends on desired sweetness)

salt and pepper to taste

Directions:

Add chopped kale first to large serving bowl, then add chopped tomato, cucumber and onion.
In a separate small bowl, mix all dressing ingredients.
Pour over vegetables and toss together.
Let sit at room temperature 15 minutes prior to serving, allowing the dressing to soften kale leaves.
Can be stored in the refrigerator up to two days.

Serves 8.

* I made kale chips and crushed them over the salad

Southern Scalloped Tomatoes

Ingredients:

1/4 cup of butter
1 cup of bread cubes(Used Fresh White)
1 medium onion, chopped
4 strips of bacon
2 Tbs sugar ( I did to taste which was less then 2 Tb. )
2-1/2 cups of cut-up tomatoes*
Dash of Tabasco
Dash of sweet dried leaf basil
Crushed saltine crackers for the topping( Used 3/4 of a cup)
1 cup of shredded cheddar cheese ( used 3/4 of a cup)



Directions:

Melt the butter in a skillet and lightly brown the bread cubes.  Add more butter if needed and brown the onions. ( I removed the bread cubes first)
Fry bacon in another skillet, drain and crumble into the butter and bread mixture. ( I put the bread cubes back into the skillet)

Add sugar, tomatoes, tabasco and basil. Mix well. Spoon into a 2 Qt casserole dish. Cover with the crushed crackers and bake for 30-45 minutes at 350. Add the cheese on top during the last 15 minutes. 

* if you don't have fresh tomatoes you can use a 35-oz can of whole plum tomatoes, cut up it yields about 2-3/4 cup

Recipe from Betty Pat Wilks

BTW-  April is National Florida Tomato Month 

PICKLED CHERRY TOMATOES

I love cherry tomatoes and was lucky to be able to grow my own. They did great until we had a hard frost, bye- bye plant.

Since I missed snacking on them I picked up a few containers at our local produce store. I wanted to do something different.  Pickled Plum had just the recipe to try.

Caroline used a Thai pepper. I brought my jalapeno plant from NY to Florida and it hasn't stopping producing peppers. I picked off 3 red jalapeno and included the seeds.

Ingredients:

30 or so grape tomatoes ( depends on the size of the tomatoes in a plastic carton)

3 tablespoons fish sauce

6 tablespoons rice vinegar

1/2 teaspoon sugar

3  small red jalapeno pepper with seeds 

Directions:

1- Finely chop jalapenos and set aside ( I always use plastic gloves when chopping jalapenos)

2-Mix all the ingredients for the marinade in a bowl.

3-Prick the tomatoes a few times using toothpick or fork.

4- Place tomatoes in a plastic container. Pour marinade ,add the jalapenos.



 5- Refrigerate for at least a day before eating and for no longer than 4 days.


Fish sauce substitute : Try this


Featured 3/31/16 My 2 Favorite Things

Killer Marinated Tomatoes

Sorting through my cookbooks, what to give away and what to keep. This was in a community cookbook- Cooking by the 'Sea. I found other recipes I want to make so it will be going to Florida with us.

Ingredients:

3 Tablespoons Fresh Parsley, Chopped
2 Tablespoons Fresh Basil, Chopped
1 Tablespoon Granulated Sugar
1-½ teaspoon Garlic Salt
1-½ teaspoon Seasoned Salt
¾ teaspoons Dried Thyme
½ teaspoons Ground Black Pepper
¾ cups Canola Oil
½ cups Red Wine Vinegar
3 whole Scallions, Sliced
6 whole Tomatoes, Cut Into Wedges

Directions:

Whisk together all the ingredients in a large bowl except the tomato wedges.

 Add the tomatoes and toss to coat.

 Allow to marinate at room temperature for a couple of hours, stirring occasionally . 

Featured September 2, 2015 on The Cookie Puzzle Party

Featured September 6, 2015 on The Lazy Gastronome

Featured September 6, 2015 on Anything Goes- Marilyn Treats

Featured September 7, 2015 on Cooking & Crafting with J & J

Featured September 14, 2015 on Marvelous Monday

Rustic Tomato Tart

This recipe is from Just A Pinch. It's a keeper!

Next time I'll add a few more tomatoes. 

Note: I made this recipe in Florida. The tomatoes were from a farm stand. The tart came out perfect for me BUT if your tomatoes are are extra juicy, place the slices on a rack, sprinkle them with a little salt and allow them to drain for 30 minutes over paper towels, then blot the slices gently with paper towels before placing them in the pie shell. 

Ingredients:

3 Tbsp mustard or mayonnaise ( used brown mustard)
4 large tomatoes, sliced ( the tomatoes I bought weren't very big and only used 4 should of added a few more)* See note above
1 tsp garlic
2 Tbsp olive oil
1/2 tsp each of: basil, parsley, oregano ( mix together)*
1/2 tsp salt
1/2 tsp red pepper flakes
2 c mozzarella cheese, shredded ( used Mexican blend)
1 Tbl chopped green onion
1 Pillsbury pie crust for bottom ( used a generic store brand frozen pie crust)

Directions:

Preheat oven to 375 degrees

If using a frozen crust, remove from freezer and set aside on the counter for about 15 minutes.

Par bake the crust and let it completely cool.

Brush the bottom of the crust with mustard.

Slice tomatoes and cover the entire bottom of crust (if you want to make an extra layer you can).

Add garlic and salt on top of tomatoes and drizzle with 2 tablespoons of olive oil.

Sprinkle the combined dried herbs and pepper flakes on top of the tomatoes . If you like spicy add more pepper flakes.

Sprinkle with cheese and add chopped green onion to the top of the pie.

Bake for 20 minutes at 375 degrees until bubbly. Allow to cool for 10 minutes before serving.  Slice wedges with a pizza cutter.

* used dried herbs. We loved this recipes and I'll try using fresh herbs when I make it again.

Featured August 11,2015 on Cozy Little House

Featured August 12, 2015 on Miz Helen's Country Cottage

Featured August 13,2015 on Home and Garden Thursday


Featured August 13, 2015 on Rooted In Thyme

Featured August 14, 2015 on Olives n Okra

Garlic Roasted Cherry Tomatoes

This is the second time I made this recipe. The first time I cooked them I left them in a little longer and they were  "well" done. I blamed it on the electric oven in Florida that I'm not use to. The excuse sounded good but I knew the next time I made this I was gonna keep on eye on them.

I know they don't look roasted but they came out perfect for me. 

Recipe adapted from The Novice Chef

Ingredients:

2  10 ounce containers cherry or grape tomatoes- cut in half

6 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon  salt
2 teaspoon  black pepper

Directions:

Preheat oven to 375 degrees F/ 190 C

I cut the cherry tomatoes using  Rachael Ray's Way. 

Once the tomatoes are cut toss in a medium size bowl with the olive oil, minced garlic and the salt and pepper.

Add the tomatoes to a baking sheet in a even layer and place in the 375 degree oven for 20- 25 minutes. 

You will know when they are done by the very fragrant aroma and boy do they smell good.

If you played around  with spices, you could easily make these to suit a Mexican dish, a Greek dish, a Middle-Eastern dish....

Featured May 30th on Happiness Is Homemade

Egg Stuffed Tomato

I had one tomato left. I knew it wouldn't be worthy of a tomato sandwich even though it said it was vine ripe. Yeah, they snap the vine when the tomato is green and it doesn't get that wonderful sun to sweeten it up. Just another way for the grocery store to make money.

Since I have to watch what I eat this was something I could add and not worry about those nasty calories.

Saw the recipe on giverecipe.com and I adapted it. I used Slap Ya Mama* instead of the salt and pepper. If you like spicy you can add as much you want. I added a few good shakes.

1 tomato

1 egg

1 tsp. butter

pinch of salt and pepper

green onions chopped

Preheat oven to 375 degrees

Cut top off of the tomato and scoop out the seeds

Line dish with parchment paper

Place butter in tomato

I then sprinkled some Slap Ya Mama in the tomato

Crack egg and add to tomato

Sprinkle chopped green onions on top of egg

Place in 375 oven for 25-30 mins.

If Slap Ya Mama is unavailable in your area check out THIS

Farmer's Market Summer Tomato Pie

I was looking for a tomato recipe to try and found a post on TOHBB. It was for a request for a pie recipe that a person couldn't find. One of the members, MarineMom (Joan) found this one and I though it looked pretty good so wanted to give it a try.
I added more bacon than the recipe called for and used a mexcian cheese blend. I also didn't use breadcrumbs, I crushed  Townhouse crackers.


Farmer's Market Summer Tomato Pie
3-4 large tomatoes, peeled, seeded, and sliced
1 tsp. salt, divided
1 pie crust, baked
4 slices bacon
1 1/2 medium sweet onions, halved and thinly sliced
1 cup (4 oz.) sharp Wisconsin white Cheddar cheese
1 cup Hellman's mayonnaise
1/4 tsp. black pepper
1/3 cup grated Parmesan cheese
2 Tbsp. fine breadcrumbs
Cook bacon in large skillet until crisp. Remove, drain bacon on paper towels and reserve. Leave 1 tsp. bacon grease in skillet. Crumble bacon and set aside

Place tomato slices on paper towels; sprinkle with salt. Set aside for 30 minutes to draw out as much moisture as possible.
Saute onions in leftover bacon grease in skillet over medium high heat for 8-10 minutes or until tender.
Spoon onions into prepared pie crust. Blot salted tomatoes with more paper towels and place ontop of onions in pie pan.
Mix together grated cheese, mayonnaise, pepper, remaining 1/2 tsp. salt and spread mixture over tomato slices. Mix Parmesan and bread crumbs and sprinkle on top of pie.
Bake at 350º for 30 minutes.

We both loved this recipe. We both gave it 5 stars~

Italian Stuffed Tomatoes

 This recipe looked good and it was the perfect time to make them since I had so many tomatoes. I put the recipe up on the TOHBB and told the ladies I would be making it so -Ta Da!

It passed the taste test but just sneaked in. I've gotten use to spicy food and this didn't have much kick. I added andouille to divingabe's. You may want to spice it up to your taste.

6 medium/small tomatoes ( used 4 large)
2 Tbsp olive oil
1/2 small onion, diced
1/2 red bell pepper, diced
1/2 small eggplant , diced
3/4 c. ricotta cheese (or cottage cheese)Used cottage cheese
1/4 c. shredded mozzarella cheese
2 Tbsp grated parmesan cheese
1 egg
1/3 c. bread crumbs( Used crushed Town House crackers- sorry Susan no Ritz in the house)
1/2 Tbsp dried oregano
1 Tbsp dried basil
salt and pepper

1. Pre-heat oven to 375 degrees F (190 C)
2. Cut the tops off the tomatoes, and scoop out the seeds and flesh, reserving 1/4 cup for the filling. Lightly salt the insides of the tomatoes, and place upside down in a colander so the excess liquid can drain out.
3. Heat 1 Tbsp olive oil in a skillet over medium heat. Add the onion and cook for 4 – 5 minutes, or until tender. Add the bell pepper and eggplant, and continue cooking for 8 – 10 minutes, or until tender. Remove from heat and let cool.
4. In a large bowl, combine the ricotta cheese, mozzarella cheese, and parmesan cheese. Add the egg, bread crumbs, oregano, and basil and mix well. Season with salt and pepper. Add the vegetable mixture, and mix everything well (at this point, you can blend the filling in a food processor to make it smooth, but it’s not necessary).
5. Scoop the filling into the tomatoes until slightly higher than the top of the tomatoes. Place in a glass baking dish, and drizzle lightly with EVOO.
6. Bake for  30 minutes, or until filling is golden brown and tomatoes are tender.

recipe adapted from - A Cup of Flour Blog

Crustless Zucchini Tomato Pie

Recipe from Taste Of Home

2 C zucchini-sliced to fit bottom of pie dish(3 small)

1/2 C onion-chopped up
2 Tablespoon oil ( EVOO)
1 large tomato
1/2 tsp. oregano
1 C cheese (shredded) used mozzarella ( low fat mozzarella)
4 eggs lightly beaten
1 C milk ( used 1% milk)
Saute zucchini, place in the bottom of the dish. Saute the onion add onto zucchini and them slice the tomato and place that on top of double layer.Sprinkle with oregano, add cheese and egg and milk mixture.
350-40-45 min.

I was able to get fresh field tomatoes and zucchini which are in season now in this area. I didn't sprinkle with oregano, used Slap ya Mama seasoning.