TOMATOES

Roasted Veggies and Penne Bake
 
1 Pepper (red or purple)
1 Zucchini (small to med.)
1 Yellow Squash (small to med.)
1 Eggplant (small to med.)
1 Onion (yellow or red)
1/2 pint Cherry Tomatoes
3 Tablespoons Olive Oil
1 Tablespoon Italian Seasoning
1/2 teaspoon Salt
1/2 teaspoon Pepper

1/2 lb Penne
3 cups Marinara Sauce
3/4 cup Peas (frozen OK)
1 cup grated Mozzarella Cheese
1/4 cup grated Parmesan Cheese

2 Tablespoons Bread Crumbs
2 Tablespoons Parmesan Cheese
2 Tablespoons Butter - small pieces

Recipe_Instructions:

Preheat oven to 450 degrees F

Chop all vegetables into 1" cubes or strips, halve tomatoes

Toss vegetables with olive oil, italian seasoning, salt and pepper on baking sheet

Roast vegetables 15 minutes or until tender

Cook pasta 6 minutes (package directions say 9, but pasta will continue cooking in oven)

Toss pasta, roasted vegetables, marinara sauce, peas and cheeses and place in greased baking dish

Top with breadcrumbs and remaining parmesan cheese and dot with butter

Bake at 450 for 20-30 minutes - until brown and bubbly

Cool slightly before serving

Notes: I use "spiral path size" veggies. I think any tomatoes would work if diced to 1" cubes. Dry herbs are better than fresh in this case - fresh burn. It might be nice to add some fresh garlic and/or mushrooms to
the roasting vegetables.

Spicy Corn Stuffed Tomato Salad
Kathy Bennett

6 Sm. Ripe tomatoes
½ c. Creamy Buttermilk Dressing (Ranch)
2 T. Parsley (snipped)
¼ tsp. Pepper
Dash Ground Red Pepper
2 C. cooked fresh corn kernels
½ c. shredded Monterey Jack Cheese
¼ c. chopped green pepper(or any bell pepper)
¼ c. chopped cucumber
¼ c. chopped onion
Lettuce leaves

Place the tomatoes (stem end down) on a cutting board and cut into 4-6
wedges each, cutting into but not through the stem end. Spread wedges
apart slightly; sprinkle with salt. Cover; chill. In a small mixing
bowl, combine dressing, parsley, pepper and red pepper. In another bowl,
combine corn, cheese, green pepper, cucumber and onion. Add dressing
mixture; toss gently to coat. Cover; chill. Serve tomatoes filled with
corn mixture over lettuce on individual plates.

Serves 6

Hotdog/Hamburger Relish
Submitted by Connie Oberholser

3 qts diced tomatoes
1 cup diced green pepper
2 cup diced onion
3 cups diced celery
Do not make dice small or too large.
1/4 cup salt
Add salt and allow to set overnight.

 In the morning drain salt from vegetables without squeezing them. Let stand in strainer while making the liquid brine.
1 cup white vinegar
1 1/2 teaspoon black pepper
1/2 cup brown sugar
1 1/2 tablespoon pickling spice tied in cheese cloth bag

Combine the above ingredients and add the vegetables. Bring to Boil.
Place in pint jars and hot water process for five minutes to seal lids.

Recipe_Instructions:

Begin this in the evening so the salting process isn't more than 12 hrs. If made just as tomatoes are coming in you will have these five pints for the picnic season and may not have to can it. It depends on how much you use. Would be great for a special large picnic of hamburgers and hot dogs. For safety I can this as it is also better as it ages a few weeks. The clove in the pickling spice seems to make this recipe so if your spice combo doesn't have any visible clove add two or three whole clove to the mixed pickling spice.

NO COOK TOMATO SAUCE
From SPF member Micki McCoy

6 medium to large tomatoes, cut into large chunks
1 garlic clove. minced
1 Tbsp minced shallot
1 small onion, chopped
3 Tbsp coarsley chopped fresh basil
3-4 Tbsp balsamic vinegar
6-8 Tbsp olive oil
salt & black pepper to taste
Tobasco sauce to taste (optional)

Recipe Instructions:
Drain off and discard any liquid from the tomatoes. Mix the tomatoes with all of the remaining ingredients. Let the mixture stand at room temperature for about 20 minutes. Toss with hot pasta and top with grated Romano or Parmesan cheese. Makes about 8 cups.

TABOULI SALAD
Yvonne Milspaw—Hummelstown-- longtime member

1 cup bulgar (also called wheat berries, or tabouleh)
soaked for 1/2 hour in 2 cups (or a bit more) hot water
Drain well (the bulgar absorbs a lot of water)
Add: 2 scallions or 1/2 onion, chopped
1 large tomato, chopped
1 large bunch parsley, chopped
1/4 cup or more olive oil
3 T lemon juice (adjust this to your taste--I like more lemon)
Salt to taste

Mix and refrigerate for an hour or so. Add more olive oil if needed. Some people like to add chopped cucumber, but add it when you serve it at the last minute as it will make the salad watery.

MAE'S MEDITERRANEAN POT PIE

1 Eggplant, peeled and cubed
1 onion & 1 pepper, sliced
1 zucchini & 1 yellow squash, sliced
3 Garlic cloves, peeled and minced
3 Plum tomatoes, chopped
1/2 C Parmesan cheese
1 C mozzarella cheese
1/2 t pepper
1 t salt
1 T dry oregano
Chopped fresh basil
1 double 10" piecrust

Sauté eggplant cubes in 1/2 C olive oil until soft. Remove from pan. Sauté other veggies (not tomatoes) until soft. Fit piecrust into pan. Dust bottom with Parmesan cheese. Layer vegetables, herbs and spices, tomatoes and cheeses. Top with some of the tomatoes. Place top crust on and cut vent holes. Bake on a foiled -lined cookie pan at 350 degrees for one hour. Allow cooling for about 40 minutes. Takes time but is worth it. Make two while you're at it. (My kitchen motto.) Mike's Mom, Mae, gave this recipe to me early in our marriage. She is a special person in our lives. She lost her battle with cancer and died on February 7, 2002. We offer this to you in her honor.


RAMATUELLE PASTA SAUCE

3 cloves garlic, peeled
1/3 C chopped onion
1 C fresh packed basil leaves
5-6 large ripe tomatoes, quartered
1/2 C olive oil
Salt to taste
1/4 t black pepper
1/2 C parmesan cheese
1 lb pasta

Put garlic, onions, basil, and tomatoes in blender or food processor. Add the olive oil, salt and pepper and blend until smooth. Set aside. Sauce is best served at room temperature. Cook and drain the pasta and toss with some of the sauce. Add cheese at the table to taste.
Makes 4 servings
From New Recipes from Moosewood Restaurant.

RED DEVIL SQUASH CREOLE

4 yellow squash sliced (can mix/match with zucchini)
3 T butter
2 medium onions, sliced into rounds
1 red bell pepper cut in strips
1 green bell pepper, cut into strips
3 T brown sugar
3 T flour
1-quart tomatoes, chopped
Salt & pepper
1/4 lb sharp cheese, grated

Steam the summer squash. Melt butter in large skillet, add onions and pepper strips, sauté until wilted. Sprinkle brown sugar over mixture; add flour, stirring gently. Stir in tomatoes; simmer a few minutes. Heat oven to 350 degrees. Butter a casserole dish. Layer half the squash slices in dish, top with 1/2 the tomato mix. Repeat layers. Season with salt and pepper. Top with the grated cheese. Bake 30 minutes until cheese is browned.
Makes 5-6 servings.

CARLOS SALSA

8 medium onions, diced
12 bulbs garlic, chopped
olive oil
6 dozen Roma tomatoes (scald, peel, dice, and let drain)
12 Hungarian hot wax peppers (seeded and chopped fine) 15 red chili peppers (seeded and sliced)
10 Jalapeno peppers (sliced crosswise with seeds)
15 multicolored sweet peppers, chopped
1/4 C red wine vinegar
1 cup chopped cilantro leaves (optional)
2 T salt

Sauté onions and garlic in olive oil, and then add tomatoes and other ingredients. Bring all to a boil and simmer for 1hour, then pour into clean pint jars. Cap and seal jars and place them in a hot water bath for 20 minutes.

FRESH SALSA

1-1/2 C chopped peeled tomatoes
1 C chopped onions
2 cloves garlic, crushed
1/2 t salt
1 T minced hot pepper ( make this measurement to taste)
1 T snipped fresh cilantro

Mix and enjoy as a dip with tortilla chips as a dip with tortillas chips

SUMMER SALAD

1 lb cucumbers
1 lb zucchini
2 t salt
1/4 C wine vinegar
1-1/2 lb ripe tomatoes
3/3 C chopped red onions
oil
salt and pepper
2 T chopped mint
1/4 C chopped parsley

Peel, seed, and chop the cucumbers. Wash and chop the zucchini. Toss them together with the salt and vinegar. Allow to sit for 30 minutes. Meanwhile, peel, seed, and chop the tomatoes. Drain the cucumbers and zucchini and toss with the tomatoes and onions. Add oil and more vinegar to taste, season with salt and pepper, and toss with mint and parsley.

TOMATO SOUP

1 T butter
2 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
2 quarts tomatoes, chopped
pick sugar
1/2 C fresh basil or 1/4 C dry
salt and pepper to taste
grated parmesan cheese

Heat butter in skillet, sauté garlic, carrots, celery. Add tomatoes and simmer 20 minutes. Add sugar, basil, salt and pepper; simmer 10 minutes longer. Top with cheese. Approximately 8 servings. Can try a creamed version by placing in blender when cooked Slowly reheat and whisk in about 1 C cream (or milk) slowly. Will curdle if not done slowly.

TOMATO TART

Crust Pillsbury refrigerated pie crust, bake as directed and cool. Or, use your favorite recipe for crust.

Filling:
4-6 medium tomatoes cut into 1/2 inch slices
6-8 oz of Gruyere cheese, cut into thin slices
1 T fresh minced basil (or 1 t dried)
1 t fresh minced oregano (or 1/4 t dried)
3 T or more freshly grated Parmesan cheese
Salt, pepper to taste

1. Cut tomato slices in halves; place on paper towels to drain.
2. Allow tomatoes to drain for about 45 minutes on paper towels; occasionally blot.
3. Preheat oven to 375 degrees
4. Top cooled crust with cheese slices; then, arrange tomatoes on top, overlapping slightly. Sprinkle with herbs and Parmesan, salt and pepper.
5. Bake until cheese is bubbly, about 20-25 minutes.
6. Allow to cool a few minutes before cutting into wedges.

TOMATO ZUCCHINI BAKE
This makes 2 very generous portions (I found that it was a good dinner, and then it provided 3 lunches for the week!)

1 C brown rice - uncooked
1 T olive oil
ground ginger to taste
1/2 C green onions - chopped
2 each zucchini - large, sliced
3 large tomatoes - coarsely chopped
1 dash soy sauce - to taste (I used about 2 tablespoons of Tamari)
1 garlic clove - crushed
2 C vegetable broth - boiling

Sauté rice in oil until golden brown. Place in a glass 13x9" dish and swish rice around to grease dish. (I used a 2 qt casserole dish) Spread rice in an even layer. Sprinkle liberally with ginger. Layer the scallions, zucchini and tomatoes over the rice. To the hot vegetable broth, add the soy sauce and garlic, then pour the mixture evenly over the casserole. Cover tightly and bake at 350 degrees 1 hour 15 min until liquid is absorbed and vegetables are tender.

ZUCCHINI TOMATO CASSEROLE
Submitted by longtime Spiral Path Farm member Dennis Mawhinney

1/4 cup of oil
1 garlic clove, minced
1/4 cup Parmesan cheese, grated
1/2 teaspoon oregano (If using fresh herbs, use 3 times as much)
1/2 teaspoon basil (If using fresh herbs, use 3 times as much)
2 tablespoons butter, melted
5 med. zucchini cut in 4 inch slices
5 med. tomatoes, peeled and sliced
1/2 cup Cheddar cheese, grated
1/2 cup breadcrumbs
Salt and pepper

Preheat oven to 350 degrees. Heat oil in a pan, add garlic and cook to flavor oil, 5 min. Take browned garlic out and throw it away. Sauté the zucchini slices in the oil until the zucchini begins to become clear, but is still firm (el dente). Mix the oregano, basil, and cheeses. Place alternate layers of zucchini and sliced tomatoes in a buttered casserole. Sprinkle each layer with salt and pepper and the cheese mixture. Combine the breadcrumbs and melted butter. Sprinkle on top of the casserole and bake, uncovered, until crumbs are browned. About 25 minutes. Serves 6.

TOMATO-BASIL CREME SAUCE

3 Tbs. Olive oil
1 large onion, chopped
3 cloves garlic, minced
2 lbs., tomatoes, seeded and cut into bite size chunks
salt
1 Tbs. Balsamic vinegar
6 oz. Neufchatel cheese
lots of chopped fresh basil freshly ground pepper

Heat the oil. Stir in the onion and sauté over medium-high heat for about 7 minutes, until it starts to turn golden. Stir in the tomatoes and garlic and salt lightly. Cover the skillet and let the tomatoes stew gently for about 5 minutes, until they're soft but not mushy. Stir in the vinegar. Break the cheese into 7 or 8 chunks and scatter over the tomatoes. Cover, turn the heat to low, and let the cheese soften for 2-3 minutes. Whisk the cheese into the sauce, stirring in the basil salt and pepper to taste. Serve over pasta.

FRESH SOUTHWEST SALSA

1-1/2 C chopped tomatoes, 1 C chopped onions
2 cloves garlic, crushed, 1/2 t salt, 1 t lime juice
1 T minced hot pepper ( make this measurement to taste)
1 T snipped fresh cilantro, 1 c small can black beans, 1 C corn   

Mix and enjoy as a dip with tortilla chips

Jed’s Rad Curry
Submitted by Craig Beam

1/4 C Olive Oil
4 Large Tomatoes - Diced
2 Large Onions - Diced
1 Bulb Fresh Garlic - Minced or Pressed
3 Large Potatoes - Diced
1 Zucchini - Diced
1 Squash - Diced
1 Green Pepper - Diced
2 Jalapeno Peppers - Chopped
1 Can Coconut Milk
3/4 Cup Sweet Asian Chili Sauce
4-6 Tbsp - Curry Powder
1 Shredded Chicken Breast (optional)
Salt and Pepper to taste

The beauty of Jed's Rad Curry is that there really isn't an exact recipe. It's a great "fridge cleaner". The tomatoes and onions allow you to make the "paste", after that you can really add whatever roots, greens, or veggies you have on hand.

Coat the bottom of a large pot with olive oil. Add the tomatoes, onions, and garlic and simmer, stirring occasionally, for about 10-15 minutes or until it starts turning into a "paste". In a separate pan, boil the diced potato until tender. Add the zucchini, squash, and peppers to the "paste" and continue cooking for another 10 minutes. Add the cooked potatoes, coconut milk, chili sauce, curry powder and shredded chicken. Mix well and allow to cook for another 5 minutes. Serve over rice, or alone.

TOMATOES A L'ITALIA

1/2 # Mozzarella cheese
5-6 Tomatoes
Salt and pepper
1/2 C Basil leaves, chopped
1/2 C Olive oil

Slice mozzarella cheese and line a glass 9x9 pan or casserole dish Slice tomatoes and place on cheese. Sprinkle with salt, pepper, and basil Drizzle with olive oil. Marinate 2 hours or more. Delicious on its own or over pasta.

MINESTRONE DA VINCI
Recipe submitted by Hummelstown member Yvonne Milspaw
(This is an excellent vegetable soup. Warning: do not substitute anything the first time you make this, except as noted-nothing I have tried, either adding or subtracting-works as well as this basic recipe)

1/4 cup olive oil
5 cloves garlic, chopped fine
2 onions, chopped
4 stalks celery, chopped
2 carrots, chopped
Sauté in large soup kettle until onions are translucent
Add: 10 oz. Swiss chard, kale or spinach, cut in strips
1/2 head small cabbage, shredded
3 medium potatoes, peeled and cubed
4 tomatoes, skin removed and quartered OR 1 jar of canned tomatoes
1 - 2 cups bouillon (chicken, beef or vegetable all work, but I like beef the best)
Parmesan cheese rind

Simmer gently for three hours until veggie shapes are starting to merge. You may need to add more liquid.

Add: 1 can cannelloni beans or other small white beans
1/2- 1 cup rice OR tiny pasta
salt, pepper, basil and/or oregano to taste.
Serve with a drizzle of olive oil and a sprinkling of Parmesan cheese on top. Some people like to add chopped zucchini to this recipe, but no one in our family likes it that way.

TOMATOES L'ITALIA

Slice about 3 tomatoes and arrange on a plate. Place a thick slice of mozzarella or provolone cheese on each tomato. Grind some pepper on. Place a basil leaf on each stack and drizzle entire plate with a vinaigrette or olive oil alone. Allow to sit room temperature for an hour or more. Then enjoy on a sandwich or plain.

TOMATO SKILLET CABBAGE
Recipe By Kathy Bennett

1-16 oz. can of tomato wedges in tomato juice, reserving juice
1 tsp. instant beef bouillon
3 cups shredded cabbage

In medium skillet, heat reserved tomato juice and bouillon until bouillon is dissolved. Stir in cabbage. Cover tightly, and cook for 3 minutes, stirring occasionally. Stir in tomatoes and cook until cabbage is crisp-tender and tomatoes are heated through, 3-5 minutes.

BLACK BEAN DIP

15 oz. can black beans, partly mashed
1tsp. vegetable oil
½ c. spring onions
2 garlic cloves, minced
½ c. chopped tomatoes
½ c. mild picante
½ tsp. ground cumin
½ tsp. chili powder
¼ c. Monterey jack cheese, shredded
¼ c. fresh, chopped cilantro
1 Tbsp. fresh lime juice

Sauté onion and garlic in oil, and add the beans, tomatoes, picante, cumin, and chili powder. Stir 5 minutes until thick. Remove from heat and add the remaining ingredients.

CHARD AND TOMOATOES
from Mechanicsburg member Kathy Bennett

Saute until golden in a large skillet: 2 T. olive oil, 1 onion (diced),
and 2 cloves of garlic (minced)
Stir in and heat until bubbly: 3 large tomatoes (peeled and diced), 1/2 c.
chopped cooked ham (optional), and 2 c. cooked chopped chard
Season to taste with butter, salt, pepper and nutmeg
Serve, sprinkling with 1/2 c. grated Parmesan cheese

Fast, Easy, and the house still smells great :)
Serves 4

CHILI SAUCE
Karena Kell

30 medium-ripe tomatoes (7½ lbs.)
2½ c. chopped onions
2½ c. sweet red peppers
1½ c. sugar
2 T. salt
4 c. vinegar
Bagged loosely in cheesecloth:
1 T. whole cloves
1 T. celery seed
3 T. allspice

Blanch tomatoes, cut into pieces, and add to remaining ingredients, including spice bag, in large kettle. Cook uncovered 2-21/2 hours, stirring frequently, until thick. Remove spice bag. Pour in canning jars and seal immediately. Yields 9 cups.

Smokey Marinara

1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup chopped fresh basil
2 tablesponse chopped fresh parsley
2 tablespoons chopped fresh or 2 teaspoons dried oregano
2 tespoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1 (28 oz) can crushed fire-roasted tomatoes, undrained
1 (28 oz) can crushed tomatoes, undrained

Recipe_Instructions:

Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; saute 1 minute, stirring frequently.  Stir in vinegar and remaining ingredients.  Reduce heat, and simmer 10 minutes.  Yield: 6 cups.

You can make the Marinara in advance, and store it in the refigerator for up to 2 days.

Green Tomato Mincemeat

Seed 1 orange and put it, peel and all, through a food grinder.  Also put through the grinder ½  pound of raisins.  Place the ground up orange and raisins in a large kettle, with:
2 ½ quarts each chopped green tomatoes and chopped tart apples, with skins
½ pound whole raisins
1 pound pitted prunes, halved
¾ to 1 pound brown sugar
½ cup molasses
1 cup vinegar
1 tablespoon cinnamon
1 teaspoon ground cloves
½ teaspoon each ground allspice, nutmeg, ginger, and salt

Bring to a boil, turn the heat down and simmer until thick.  Seal hot in hot jars, leaving ¼ inch head space.