Tomatoes Archives - Page 9 of 15

Cherry Tomato Vanilla Bean Preserves

Published at 04/29/2016June 2, 2016 In Category Blog, Recipes, Tomatoes, Vegetables Tags: cherry tomatoes, tomatoes

You might not need this recipe with the first sweet, sweet cherry tomatoes of the season, but if you end up with a bounty of cherry tomatoes – this is a great way to use them up.

I cannot remember where I got this recipe but it’s delicious with goat cheese. Or over ice cream. Yes!

Pectin is sold with canning supplies in small Jello-size boxes with brand names like Sure-Jell, but also in store brands. I think Ball maybe is now also selling a small “bulk” container so you can just spoon out a teaspoon or so rather than using a whole box to make a batch of jams. Great for small batch preserving.

Country Ham and Gouda Grit Cakes with Tomato Gravy

Published at 04/19/2016June 2, 2016 In Category Blog, Grains, Meat, Recipes, Tomatoes Tags: grits, ham

A recipe from Southern Living. Several components, but wouldn’t it be delicious for a really decadent breakfast or an indulgent supper?

Grilled Shrimp and Smoky Grilled Corn Grits

Published at 04/01/2016July 12, 2016 In Category Blog, corn, Grains, peppers, Recipes, Seafood, Tomatoes, Vegetables Tags: corn, grits, shrimp, sweet peppers, tomatoes

Shrimp and grits is the most requested dish I get for the AJC’s “From the menu of” column. This recipe was printed in Southern Living. I just happen to have a few ears of fresh corn in my vegetable bin – but maybe you have some you froze from the bounty this summer?

Parchment Baked Fish, Green Beans and Tomatoes

Published at 03/31/2016June 22, 2016 In Category Blog, green beans, Recipes, Seafood, Tomatoes, Vegetables Tags: fish, green beans, onions, peppers, sweet peppers, tomatoes

This recipe is adapted from Southern Living.

Grilled Steak and Tomatoes with Caper Mustard Vinaigrette

Published at 03/28/2016June 2, 2016 In Category Blog, Meat, Recipes, Tomatoes, Vegetables Tags: beef, steak, tomatoes

This recipe was first published in Fine Cooking magazine.

Easy Greek Chopped Salad

Published at 03/28/2016June 2, 2016 In Category Blog, Cucumbers, Recipes, Tomatoes, Vegetables Tags: cucumbers, tomatoes

Loved getting cucumbers back again – perfect for a Greek salad. This one came from seriouseats.com but there are a million variations. This one salts the tomatoes and cucumbers to get rid of some of the water, and rinses the onion to calm a little of its bite.

Gazpacho

Published at 03/28/2016June 22, 2016 In Category Blog, peppers, Recipes, Tomatoes, Vegetables Tags: cucumbers, peppers, sweet peppers, tomatoes

Stir together bread, garlic, vinegar, and 3/4 cup cold water in a medium bowl. Set aside. Process cucumber, peppers, and bread mixture in a blender until smooth. Transfer to a large bowl. Puree half of the tomatoes in the blender, and transfer to the bowl with cucumber mixture. Puree remaining tomatoes, slowly adding oil while Read More…

Baked Tomatoes, Squash and Potatoes

Published at 03/28/2016June 2, 2016 In Category Blog, potatoes, Recipes, Tomatoes, Vegetables Tags: onions, potatoes, summer squash, tomatoes

Shared by subscriber Robin Rosen.

Source: marthastewart.com

Stuffed Tomatoes 3

Published at 03/28/2016June 2, 2016 In Category Blog, Recipes, Tomatoes, Vegetables Tags: tomatoes

There are a million ways to stuff a tomato. Here’s one more.

Pasta with Fresh NoCook Tomato Sauce

Published at 03/28/2016June 2, 2016 In Category Blog, Recipes, Tomatoes, Vegetables Tags: tomatoes

So many tomatoes! And in their travels from farm to us, a few of them got bruised along the way.

Here’s my general plan of attack for tomatoes. I sort through them and set aside the ones that are perfect and will live to be enjoyed another day.

For the ones with bruises and the occasional very soft spot, I rinse them and then cut out all the bad spots. Chop the remainder with olive oil, garlic and herbs of my choice, and then season with salt and pepper. Now I have a no-cook pasta sauce that can sit in the refrigerator getting better and better for a couple of days. Here’s a more formal recipe.