Tomatoes – Gems of the Backyard

by Jaelyn Conley

Tomatoes are gems of the backyard. There’s nothing fairly like a ripe and juicy tomato picked on the top of its rising season, primarily summer time to fall. Did you increase a bumper crop of tomatoes this yr? Are you sneaking out at evening to depart grocery baggage of ripe tomatoes in your neighbor’s doorsteps? Are you a minimum of leaving a recipe card with them?

Though tomatoes provide a great deal of juicy well being advantages, their greatest promoting level is lycopene, a carotenoid related to decrease threat of each macular degeneration and a number of other sorts of cancers, together with prostate, cervical, pores and skin, breast, and lung.

Tomatoes are best saved out of the fridge. Partially ripe tomatoes will ripen in a couple of days at room temperature. As soon as ripened, tomatoes will hold for as much as two days with out refrigeration. When you have too many to eat or give away, retailer them within the warmest a part of your fridge. Then enable them to return to room temperature earlier than consuming for optimum taste.

Gently wash tomatoes in chilly water earlier than consuming. Slice them to eat plain or with salt and pepper. Drizzle with slightly olive oil. Stack them on a whole-grain sandwich or add a slice to a grilled cheese sandwich. Chop and toss tomatoes in contemporary salads or add them to sauces, soups, or chilies. You may even throw them on the grill or below the broiler. There isn’t a flawed approach to eat a tomato!

As a substitute of pawning off your additional tomatoes in your pals and neighbors, why do not you make some superb new dishes?

Tomato Flowers

8 medium sized tomatoes

Salt and pepper to style

2 cups frozen corn kernels, thawed or contemporary corn off the cob

1/3 cup chopped pink onion

1/4 cup chopped pink bell pepper

3 tablespoons chopped contemporary cilantro

2 tablespoons contemporary lime juice

1 to 2 tablespoons finely chopped jalapeno pepper

1/2 teaspoon salt

Mix all substances besides tomatoes in a small bowl. Cowl and refrigerate for two to 4 hours. Take away from fridge about half-hour earlier than assembling tomatoes. Core tomatoes. Slice every tomato from prime to backside leaving about 1/4 – 1/2 inch uncut on the backside. Flip and minimize tomato two extra instances to create 8 even slices however go away slices hooked up at backside. Sprinkle tomatoes calmly with salt and/or pepper. Place every tomato in an ornamental colourful bowl and fan out the tomato for stuffing. Put one massive spoonful of corn salsa inside every tomato. Tomato Flowers are additionally good with grilled shrimp on prime for a light-weight lunch.

Fried Tomatoes and Roasted Garlic Mayonnaise

Fried Tomatoes

3 medium, agency pink or inexperienced tomatoes

1/2 cup all-purpose flour

1/4 cup milk

2 crushed eggs

2/3 cup superb dry bread crumbs or cornmeal

1/4 cup olive oil

1/2 teaspoon salt

1/4 teaspoon Watkins Black Pepper

1. Reduce unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for Quarter-hour. In the meantime, place flour, milk, eggs, and bread crumbs in separate shallow dishes.

2. Warmth 2 tablespoons of olive oil in a skillet on medium warmth. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. Within the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on both sides or till brown. As you cook dinner the remainder of the tomatoes, add olive oil as wanted.

Roasted Garlic Mayonnaise

8 massive contemporary cloves garlic, unpeeled

1 teaspoon additional virgin olive oil

1 cup actual mayonnaise

1/4 teaspoon every of Watkins Chili Powder, Watkins Paprika and Watkins Nutmeg

1 tablespoon contemporary lemon juice

Salt, to style

Freshly floor Watkins Black Pepper, to style

1. Place garlic, unpeeled, in a microwave dish and drizzle with olive oil.

2. Microwave unpeeled garlic cloves on excessive energy 1 to 1 1/2 minutes till very tender; cool barely. Squeeze garlic from skins right into a small bowl. Utilizing a fork mash the garlic till clean.

3. Add mayonnaise, spices, lemon juice, salt and pepper.

Serve fried tomatoes with garlic mayonnaise.

Tomato and Olive Bread Salad

2 kilos massive, ripe tomatoes (5 or 6, relying on dimension)

1/2 cup finely chopped pink onion

1 candy bell pepper, any shade, chopped

1 cup pitted inexperienced olives, coarsely chopped

1/2 teaspoon salt

1/2 teaspoon Watkins Granulated Black Pepper

2 cloves garlic, peeled and minced

1 loaf dense white bread, minimize into massive cubes (6-8 cups of cubes)

1/4 cup olive oil

1 cup torn contemporary basil leaves

Over a big mixing bowl, core and chop the tomatoes, discarding the cores. Stir within the pink onion, pepper, inexperienced olives, salt, black pepper, and garlic. Put aside to let the juices come out.

Preheat the oven to 375 levels F. In a big baking pan, stir the bread cubes and the olive oil to calmly coat. Bake for 10-Quarter-hour, stirring as soon as, till calmly browned.

Cool for 10 minutes, then toss the toasted bread with the tomato-olive combination to coat. Stir in many of the basil, and mound the salad onto a serving platter or six particular person salad plates. Scatter the remaining basil excessive. Serves six.

It is a nice main-dish salad, and the bread may also be browned on a grill as a substitute of baked, after which topped with grilled chicken or shrimp.

Tomatoes and Crab

24 cherry tomatoes or 12 small tomatoes

6 ounces crabmeat, (drain if canned)

2 inexperienced onions, diced

1 celery stalk, finely diced

2 tablespoons mayonnaise

1/2 teaspoon Watkins Parsley

1/4 teaspoon Watkins Dill Weed

Salt and pepper to style

1/2 cup crushed Italian seasoned croutons

Slice tops of tomatoes. Scoop out insides. In medium bowl, mix crabmeat, onions, celery, mayonnaise, parsley, dill, salt and pepper. Fill every tomato. Chill till able to serve. Sprinkle with crushed croutons simply earlier than serving

Tomato-Paprika Salad Dressing

Boost the standard tomato and mozzarella salad or vegetable salad with this dressing, or use it as a light-weight sauce for fish, grilled chicken breast, or pork chops.

3/4 pound plum or different ripe tomatoes

3 tablespoons red-wine vinegar

1 to 2 teaspoons light-brown sugar

1 small clove garlic, roughly chopped

1/2 teaspoon Watkins Paprika

1/4 cup extra-virgin olive oil

Watkins Sea Salt and Watkins Black Pepper

With a paring knife, minimize a shallow x within the backside of the tomatoes. Convey a medium saucepan of water to a boil. Place tomatoes in boiling water for 30 seconds. Utilizing a slotted spoon, switch tomatoes to a bowl of chilly water. When cool sufficient to deal with, peel and discard their pores and skin.

Reduce tomatoes into quarters lengthwise. Utilizing your fingers, discard seeds.

Switch tomatoes to a blender. Add vinegar, sugar, garlic, and paprika and puree till clean. Take away the middle cap, and with the blender motor working, add oil in a gentle stream, mixing effectively. Season with salt and pepper. Makes 1 1/2 cups.

The tomatoes are “blanched” in a scorching water bathtub to simply take away the skins, giving the dressing a smoother texture.

Tomatoes add shade, taste, and wholesome substances to your recipes.

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