Tomatoes

TOMATOES Couscous With Tomatoes & Basil 1 md onion, chopped 1 1/2 c water 1 c vegetable cocktail juice 1 c brown lentils, rinsed and drained 1 bay leaf 1 c whole wheat couscous 1 md tomato, coarsely chopped 1/2 c chopped fresh basil 2 tb grated parmesan cheese Saute onion in liquid of your choice for 2-3 minutes or until tender. Stir in the water, juice, lentils, and bay leaf; bring to a boil. Reduce the heat to low; cover, and simmer for 30 to 45 minutes, or until the lentils are soft but not mushy. Remove the pan from the heat and discard the bay leaf. Stir in the couscous, tomatoes, basil, and Parmesan. Cover and let stand for 5 minutes or until the couscous is soft. Uncover and fluff with a fork to separate the grains. Baked Green Tomatoes 15 large green tomatoes salt and pepper 2 cups brown sugar 3 cups coarse Ritz cracker crumbs 2 sticks butter Cut tomatoes in half and arrange in an oiled shallow casserole. Season with salt and pepper and sprinkle each with a tablespoon of sugar. Cover with crumbs and dot with butter. Bake at 350 F until tender but still firm - the time will depend on the size and greenness of the tomatoes - but will probably range from 30 to 40 minutes. Note: 1/2" slices may be baked in this same manner. Bake 25 minutes. Chili Cheese Tomatoes 3 large tomatoes, peeled 1/2 pt. sour cream 1/2 Tsp. salt 1/4 Tsp. pepper 1 Tsp. sugar 1 Tsp. flour 2 Tsp. chopped green onion 1 C. shredded Longhorn cheese 2 Tsp. chopped green chilies Cut large tomatoes in half. Squeeze gently to remove some seeds and juice. Put tomatoes with cut side up on a broiler pan. Combine all ingredients except cheese. Blend ingredients and spread evenly on top of the tomatoes. Follow this by spreading the cheese over the tomatoes. Place under broiler 4-inches from the top. Broil until cheese is bubbly. Crispy Chicken With Parmesan Tomatoes 1/2 c seasoned dry bread crumbs 1 tb parsley, chopped 1 sm garlic clove; minced olive or salad oil 1 coarsely ground black pepper 2 tb dijon style mustard 2 lg chicken breast halves 3 md plum tomatoes, about 3/4 lb 2 tb parmesan cheese, grated 1 ts dried oregano leaves, crushed 1/2 ts salt 1 bunch leaf lettuce 1 bottle oil and vinegar dressing About 50 minutes before serving, preheat the oven to 400 Degrees F. In a small bowl, mix the bread crumbs, chopped parsley, minced garlic, 2 ts of the olive or salad oil, and 1/4 ts of the pepper, blending well. Brush the Dijon style mustard onto the skin side of the chicken-breast halves, then coat with the bread crumb mixture, firmly pressing the coating mixture into the chicken. Spray an 11 X 7-inch glass or ceramic baking dish with non stick cooking spray. Place the chicken, skin side up, in the baking dish. Bake the chicken, without turning, for 20 minutes. Meanwhile, cut each tomato, lengthwise, in half. On waxed paper, mix the Parmesan cheese, oregano, salt and 1/4 ts of black pepper, stirring to mix well. Sprinkle the cheese mixture over the tomato halves. Add the tomatoes to the chicken in the baking dish and bake for an additional 15 to 20 minutes or until the coating on the chicken is crispy and browned and the juices run clear when the chicken is pierced with the tip of a knife. To serve: Toss the lettuce with the salad dressing. Arrange the tomatoes, chicken and the salad on 2 plates. Crunchy Zucchini & Tomatoes 3 sm zucchini, unpared, cut diagonally 1 tb margarine 2 tb finely chopped onion 1/2 clove garlic, finely chopped 1 c cherry tomatoes, halved 1 salt and pepper 1 tb sesame seeds 2 tb finely chopped parsley Blanch zucchini with boiling water for 1 minute; drain. Melt margarine; add onion and garlic. Saute on med heat 1 minute. Add zucchini; cook, covered 2 minutes. Add tomatoes; cook, covered, 30 seconds. Season with salt and pepper. Add sesame seeds and parsley. Toss gently. Noodles With Fresh Tomatoes 3/4 lb thin noodles 2 tb olive oil 2 tb butter 2 tb scallions, chopped 1 tomato, diced salt and pepper to taste Dice the fresh tomato. Should have 1/4 cup or more. Bring a large pot of water to a rapid boil; add salt if preferred. Drop in the noodles, keeping water boiling rapidly. Cook 2-3 minutes or until tender. DO NOT overcook. Drain well and set aside. Using same large pot, place the olive oil, margarine and scallions over medium heat. Cook only until wilted; add tomatoes and cook about 40 seconds. Salt and pepper the mixture to taste. Add the drained noodles and blend well. Serve immediately. Tomatoes A La Creme 6 ripe tomatoes lump of butter salt and pepper 3 oz. heavy cream Cut tomatoes in half. Melt butter in frying pan. Add tomatoes, cut side down. With sharp knife, puncture rounded sides to prevent curling. Cook for 5 minutes, turn and cook 10 minutes. Repeat until tomatoes are done, (approximately 20 minutes). Sprinkle with salt and pepper, then add cream and mix with juices in pan. Slip tomatoes onto hot plates; pour juices over them and garnish with parsley or watercress. Pasta With Fresh Tomatoes and Basil 1 lb fettuccine 1 c olive oil salt and pepper to taste 2 lb ripe tomatoes, peeled,       seeded & chopped 4 cloves garlic, minced 1/4 c chopped fresh basil grated Parmesan cheese Bring a large pot of salted water to a boil over high heat; cook fettuccine until just tender (8 minutes). Drain pasta and transfer to a large bowl; add 1/2 c of the olive oil and toss gently. Mix tomatoes with salt, pepper, and garlic. Gradually stir in remaining 1/2 cup of olive oil. Stir in basil. Let sauce stand at room temperature for 1 or 2 hours. Taste and season with additional salt and pepper, if needed. Pass grated Parmesan cheese.

MORE TOMATOES Broiled Tomatoes 4 medium ripe tomatoes 1/4 cup cracker crumbs 1/2 tsp. salt 1/2 tsp. dried oregano or basil 1/2 tsp. dried thyme 1 tablespoon oil Wash tomatoes, slice in half crosswise. Place on baking sheet, cut side up. Mix crumbs, seasonings and oil. Sprinkle mixture on each tomato. Broil 8-10 inches from heat about 4 minutes or until golden brown. Garnish with parsley sprigs. Serves 4.   Green Tomato Pie 1 double pie crust 2 cups chopped green tomatoes 1/2 cup brown sugar 2 tsp. white vinegar 1/2 tsp. cinnamon 1/2 cup chopped raisins 3 tablespoon melted butter 1/2 tsp. salt 1/4 tsp. ground cloves 1/8 tsp. nutmeg Place the chopped green tomatoes in water to cover and bring to a boil. Drain and add the other filling ingredients. Place in a pie pan lined with crust, place on the top crust and make two or three slashes with a knife. Crimp the edge of the crust with your fingers. Bake at 375 degrees for about 40 minutes. Note: This recipe doesn't call for it, but you can add 1 tablespoon of flour to the mixture for thickening if you wish.   Rice Stuffed Tomatoes 8 med tomatoes 1/4 lb long-grain rice 1 lg onion, chopped 1 lg green bell pepper, chopped 4 Tsp butter 1 Tsp salt 1/4 Tsp pepper grated parmesan cheese Scoop out tomatoes. Cook rice according to directions. Sauté onion and green pepper in butter and add rice, salt and pepper. Stuff tomatoes with rice mixture, sprinkle Parmesan cheese on top, and bake at 350° for 30 minutes.   Tomato Pancakes 4 eggs, lightly beaten 1 can diced tomatoes with liquid 40 single saltines, crushed salt, to taste butter for frying Combine the beaten eggs, tomatoes and their liquid, crackers and salt. Shape into 4-inch pancakes and fry in a small amount of butter over medium heat about 2 minutes on each side.   Fried Green Tomatoes 3 to 4 large firm green tomatoes salt to taste pepper to taste flour milk oil or bacon drippings for frying 3 eggs lightly beaten Cut tomatoes to 1/4 in thickness. Dip tomatoes into egg and them into flour, salt and pepper mixture. Place into hot oil in frying pan. Fry until nice golden brown color on both sides. Place a paper towel on a platter; put the tomatoes on the paper to drain. Serve with cream gravy if desired. Chicken with Tomatoes and Mushrooms      (Pollo Alla Marengo) 1 chicken, cut into 10 pieces 1/4 c all purpose flour 2 tb butter 1 tb olive oil 1 lb mushrooms, trimmed 2 c chopped seeded tomatoes 1 1/2 c chicken stock 10 oz pearl onions, blanched chopped fresh italian parsley Sprinkle chicken with salt and pepper. Dredge in flour; shake off excess. Melt butter with oil in heavy large pot over medium-high heat. Working in batches, add chicken to pot; cook until golden on all sides, about 6 minutes total. Transfer to bowl. Add mushrooms to pot; saute until golden, about 5 minutes. Stir in tomatoes, stock and onions. Return chicken and any accumulated juices to pot. Reduce heat to medium. Cover and simmer 20 minutes. Uncover pot and simmer until chicken is cooked through, about 10 minutes longer. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley. Chinese Beef & Tomatoes 4 md tomatoes 2 lb flank steak 3 tb soy sauce 1 cl garlic, minced 1/2 ts ground ginger 1/8 ts ground black pepper 2 tb oil 1 md green pepper, sliced 1 md onion, sliced 1 beef bouillon cube 3/4 c boiling water 2 tb cornstarch 2 tb cold water Thinly slice beef on the diagonal (for easy slicing, place meat in the freezer until slightly frozen); place in a snug- fitting bowl. Combine soy sauce, garlic, and black pepper; pour over meat, tossing to coat completely. Cover and refrigerate 8 to 10 hours. In a large skillet or wok, heat oil. Add green pepper and onion, saute for 2 minutes. Dissolve bouillon cube in boiling water. Add beef and marinate. Bring to boiling point. Reduce heat and simmer, covered for 8 minutes. Blend cornstarch with cold water. Stir into mixture in skillet. Cook and stir until thickened. Cut tomatoes into wedges; add to skillet; stir gently. Cover and simmer, just until tomatoes are hot, about 3 minutes. Serve hot over rice with scallions, if desired. Serves 6 to 8. Cold Stuffed Tomatoes 6 lg tomatoes salt 1/3 c cucumber, finely diced 1/3 c onion, grated 1/3 c green pepper, chopped 1/3 c celery, chopped 1/3 c cabbage, finely shredded 1/2 ts salt dash pepper 1/3 c mayonnaise dash hot sauce dash curry powder lettuce leaves Wash tomatoes; place in boiling water 1 minute. Drain and immediately plunge into cold water. Gently remove skins. With stem end up, cut each tomato into 4 wedges, cutting to, but not through base of tomato. Spread wedges slightly apart. Sprinkle inside of shells with salt. Cover and chill 1-1/2 hours. Combine next 7 ingredients; cover and chill. To serve, spoon filling into shells. Combine mayonnaise with hot sauce and curry powder. Top each tomato with a dollop of mayonnaise mixture. Serve on lettuce leaves.

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