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Tomato Recipes

by | Aug 7, 2018 | Farm News

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Fried Green Tomatoes with Remoulade

1 cup yellow cornmeal1 cup yellow cornmeal
1 ½ cups flour
2 large eggs, whisked
½ cup buttermilk (or heavy cream if you don’t have buttermilk)
Salt & Pepper, to taste
Garlic Powder, to taste
4-5 green tomatoes, sliced to ¼”
2 cups vegetable oil for frying, or as needed

Step 1. Pour vegetable oil into a large skillet and place on the stovetop under medium to high heat.

Step 2. Place flour and cornmeal in a dish separately for dredging.

Step 3. Add whisked eggs and buttermilk into a bowl together.

Step 4. Dip each sliced green tomato (both sides) into the flour and set aside.

Step 5. Once all tomatoes are covered in flour, combine the remaining flour with cornmeal and seasonings, stir together.

Step 6. Dip each flour covered tomato slice into the egg/buttermilk mixture, coating each side.

Step 7. Dip each egg/buttermilk covered tomato slice into the flour/cornmeal mixture, coating each side.

Step 8. Once all slices are covered, fry in the pan 2 minutes on each side. Lower temperature if sides brown too quickly.

Step 9. Place fried slices on a paper towel lined plate and set aside.

Step 10. Plate tomatoes and top with Remoulade sauce.

Tip: Top your plated tomatoes with shredded parmesan cheese and parsley along with the Remoulade sauce.

Remoulade Ingredients:
¾ cup mayo
2 teaspoons Dijon mustard
1 ½ teaspoons mustard (whole grain if possible)
1 teaspoon pickle juice
¼ teaspoon Tabasco sauce
2 teaspoons drained tiny capers, chopped
1 tablespoon chopped fresh flat-leaf parsley
Chopped green onions
Salt and freshly ground black pepper, to taste
Cajun Seasoning, to taste

Combine all ingredients in a medium bowl and let sit for several hours so the flavors can meld. Keep refrigerated.


Parmesan Tomato Crisps

6 cups thinly sliced beefsteak tomatoes
¼ cup olive oil
Sea Salt, to taste
Freshly ground pepper, to taste
Garlic Powder, to taste
Fresh Chopped Parsley, to taste
Shredded Parmesan Cheese, to taste

The best thing about this recipe is that you can season to taste. If you love garlic, add more! If you dislike pepper, do less or leave it out.

Step 1. Preheat the oven to 200 degrees F.

Step 2. Using an opening baking rack or a mesh fryer sheet over a cookie tray, place tomatoes on rack, spread apart.

Step 3. Using a brush, brush olive oil on each side of the tomatoes.

Step 4. Combine seasonings, cheese, parsley and remaining olive oil in small bowl.

Step 5. Sprinkle mixture over all the tomatoes slices.

Step 6. Place in oven and set timer for 4-5 hours. Check every 30 minutes or so to make sure it is not browning too quickly.

Step 7. Once tomatoes are “crisp” looking and contain little to no moisture they are done. Pull out, let cook and enjoy!

Tip: This recipe can also be done using a dehydrator but for those of us that don’t have one the oven works great too!


BLTA Pinwheel Appetizers

1 (8 oz.) package cream cheese, softened
¼ cup mayo
Salt & Pepper, to taste
6-8 slices of bacon, cut into small pieces and cooked crispy
½ cup avocado slices
1 cup washed and well dried, finely chopped lettuce (iceberg, romaine or leaf)
2-3 large tomatoes, cut in half and remove seeds and juice, dice into small pieces
4-5 large (10”) tortillas, recommended tomato basil flavor

Step 1. In a large mixing bowl, stir cream cheese until very soft. Add mayo and salt & pepper to taste.

Step 2. Add bacon, tomatoes and lettuce. Mix well to combine.

Step 3. Spread mixture on each tortilla, almost to edge.

Step 4. Top mixture with the slices of avocado, spread throughout.

Step 5. Roll up the tortillas, wrap well in cling wrap and refrigerate for at least 2 hours. Can be made ahead and stored in the fridge until ready to serve.

Step 6. Using a sharp knife, cut off ends of the rolls and then slice the chilled rolls into ½” slices.

Tip: Looking for extra flavor? Add a ranch dressing seasoning packet into the cream cheese and mayo mixture.


Cucumber Stuffed Tomato Poppers

24 cherry tomatoes
1 (8 oz.) package cream cheese, softened
2 tablespoons mayo
¼ cup finely chopped and peeled cucumber
1 tablespoon finely chopped green onion
2 teaspoons minced fresh dill
Salt & Pepper, to taste
Garlic Powder, to taste

Step 1. Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain.

Step 2. In a small bowl, combine mayo and cream cheese until smooth. Add in remaining ingredients. Spoon mixture into tomatoes. Refrigerate until serving.

Tip: This is great as a hot appetizer too with some minor changes. Cucumber can be substituted for finely shredded cheddar cheese. Freeze the popper and then put in the oven at 375 degrees F for 20 minutes or until golden brown.


How to Can Tomatoes

30 large tomatoes
4 tablespoons canning salt
24 fresh basil leaves
¾ cup lemon juice

Step 1. Sterilize all cans prior to use. Prepare a large bowl of ice water and set aside.

Step 2. Boil tomatoes in batches, 1-2 minutes per batch. The skin of each tomato will begin to split when they’re almost ready, this makes for easy pealing. Remove from boiling water and place in ice bath to stop the cooking process. Once cool enough to handle, peel the skin off the tomatoes and set aside.

Step 3. Position a strainer over a large bowl then halve the tomatoes over the strainer to catch the excess juices in the bowl. Remove the stems with a knife. Set halved tomatoes aside.

Step 4. Boil the flat lids of the cans slightly. They need to be hot when you screw them on.

Step 5. Place the salt, lemon juice, and basil leaves on the bottom of each can. Use a spoon to drop in the tomatoes slice side down if possible. Add more basil to the top of jar for visual and flavor appeal. Make sure to remove any air bubbles.

Step 6. Pour the tomato juice into each can and leave ½ inch of space from the rim. Place a warm lid on the top and seal shut.

Step 7. Transfer the jars into a large pot of warm water. Bring the water to a gentle boil for 45 minutes, covered. Let them cool for 24 hours.