Category: Tomatoes

Bruschetta

Appetizer, Basil, Garlic, Tomatoes
  • Extra virgin olive oil
  • whole, peeled clove of garlic
  • loaf of Tuscan bread (large, dense…french is ok too)
  • toppings – fresh tomatoes, fresh basil, olives…etc
  • Toast thick slices of bread on cookie sheet until hard. (15 minutes at 350).  Rub fresh clove of garlic over toasted bread.  Garlic will be imbedded in bread.  Drizzle, generously, olive oil over bread.  Sprinkle with freshly ground salt and pepper.  Additional toppings can include, fresh tomatoes, fresh basil, sun dried tomatoes, olives, fresh mozzarella etc…  Pour more olive oil over toppings.

Ratatouille

Eggplant, Parsley, Side Dish, Tomatoes, Zucchini

Evie Davis

serves 6-8

Tastes best sitting on the lawn at Chautaqua.

  • olive oil
  • 2 medium eggplants, cut into 1 ½” cubes
  • 2 medium zucchini, quartered and into 1” lengths
  • salt and freshly ground pepper
  • 3 onions, coarsely chopped
  • 2 green peppers, cored, seeded and coarsely chopped
  • 4 cloves garlic, finely minced
  • 1 bay leaf
  • 2 lbs. Fresh tomatoes, cut into 1” cubes
  • ½ cup finely chopped parsley
  • ½ t. dried thyme
  • 1 t. dried basil
  • lemon wedges

Heat oil in a large skillet and sauté the eggplant until it’s lightly browned on both sides. (adding oil as needed) and until soft.  Remove and place in large casserole and sprinkle with salt and pepper.  Briefly sauté zucchini, add to casserole, salt and pepper.

Add more olive oil to the skillet and sauté the onions and green peppers, cooking and stirring for about 5 minutes.  Add garlic, bay leaf, and tomatoes, stirring occasionally, and cooking about ten minutes more.  Add to the casserole, sprinkle with herbs, gently toss, cover and bake for 20 minutes in a 325 oven.  Serve hot or cold.  If cold, serve with lemon wedges.

Marinated Vegetables

Appetizer, Artichoke, Broccoli, Mushrooms, Olive, Side Dish, Tomatoes

enough for a crowd

  • 1 head cauliflower
  • 1 large bunch broccoli
  • 1 package fresh mushrooms
  • 1 basket cherry tomatoes
  • 2 cans artichoke hearts
  • 1 can french style green beans
  • 1 can each black and green pitted olives

marinade

  • 1 cup cider vinegar
  • 1 T. sugar
  • 1 T. dill weed
  • 1 ½ cups salad oil
  • 1 t. salt
  • 1 T. Accent
  • 1 t. garlic salt
  • 1 t. pepper

Cut the cauliflower, broccoli and mushrooms into bite size pieces.  Mix marinade ingredients thoroughly and pour over vegetables and allow to stand overnight.  Toss several times.

Italian Potatoes

Onion, Parmesan, Potatoes, Side Dish, Tomatoes
  • 4 large (or 6 medium) Russet potatoes
  • ½ cup fine, toasted bread crumbs
  • ½ cup freshly grated Parmesan cheese
  • 2-3 large tomatoes, thinly sliced
  • 2 large red onions, thinly sliced
  • 1 ½ t. oregano
  • 1-1 ½ t. salt
  • Freshly ground pepper
  • ½ – ¾ cup olive oil

Preheat oven to 350

Peel and cut potatoes lengthwise into wedges (about 6-8 per potato) and drop into a bowl of cold water

Combine bread crumbs and grated cheese.  Do not dry the wedges before coating them well with the crumb mixture.  Place them in a shallow, 9 x 13-inch baking dish, sprinkling any remaining crumbs on top.

Top potatoes with sliced tomatoes and onion rings.  Sprinkle with oregano, salt, and a generous grinding of pepper.  Drizzle with oil just before baking.

Bake, uncovered, 1 hour and 10 minutes, or until potatoes are brown but still retain some crunchiness

Orzo Salad

Artichoke, Feta, Olive, Orzo, Tomatoes

Mix:

  • 8 ounces cooked orzo – al dente
  • 1 medium cucumber chopped in pieces
  • 4 ounces feta cheese, crumbled
  • 1/2 cup black olives
  • 1/2 cup green olives
  • 2 large tomatoes chopped
  • 1/4 cup olive oil
  • artichoke hearts if you want too

Dressing:

  • 1 T. fresh chopped parsley
  • 1 clove minced garlic
  • 1 T. dried oregano
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1/4 cup white vinegar

Pour over salad and refrigerate for several hours before serving

Pomodori Al Forno

Appetizer, Goat Cheese, Tomatoes

Bon Appetit; September, 2008

  • 1 cup or more olive oil, divided
  • 2 lbs. plum tomatoes, halved lengthwise, seeded
  • 1 1/2 t. dried oregano
  • 3/4 t. sugar
  • 1 or 2 cloves of garlic, minced very finely
  • 2 t. minced fresh parsley
  • aged goat cheese
  • 1 baguette, thinly sliced, toasted

Preheat oven to 250 degrees.  Pour 1/2 cup oil in 9 x 13 glass dish. Arrange tomatoes in dish, cut side up.  Drizzle with remaining 1/2 cup oil.  Sprinkle with oregano, sugar and salt.  Bake 1 hour.  Using tongs, turn tomatoes over.  Bake 1 hour longer.  Turn tomatoes over again.  Bake until deep red and very tender, transferring tomatoes to plate when soft, about 15 – 45 minutes longer.

Layer tomatoes in medium bowl, sprinkling garlic and parsley over each later; reserve oil in baking dish.  Drizzle tomatoes with reserved oil, adding more if necessary to cover.  Let stand at room temperature for 2 hours.  Can be covered and refrigerated for up to 5 days.  Bring to room temperature before serving.

Serve with goat cheese and toasted baguette slices.

Armenian Bean Salad

Feta, Salad, Tomatoes

Ellen Bottiny

The best salad on the 4th of July Table

  • 1 15 oz. can red kidney beans, drained
  • 1 15 oz. can chickpeas, rinsed and drained
  • 1 small onion chopped
  • 1 small green pepper, chopped
  • ½ cup finely chopped parsley
  • 16 cherry tomatoes

vinaigrette:

  • ½ cup olive oil
  • 1 ½ T red wine vinegar
  • 1 ½ t Dijon mustard
  • 1 ½ t salt
  • 1 ½ t lemon juice
  • ½ t confectioner’s sugar
  • ¼ to ½ lb. Feta cheese

Combine all ingredients (except cheese) and refrigerate.  Bring to room temperature and sprinkle with cheese.