Tomato
More Tomato Recipes
- Grilled Panzanella Salad with Bell Peppers, Summer Squash, and Tomatoes
- Roasted Tomato and Garlic Soup
- White Bean, Kale, and Roasted Vegetable Soup
- Leek, Cheddar, and Tomato Sandwich
- BLT Pasta
- Provencal Oven-Roasted Tomato Sauce
- Ratatouille
- Colorful Grilled Veggie Kabobs
- Tabouleh Salad with Tomatoes and Feta
- Rainbow Salsa
- Roasted Tomato Sauce
- Iced Herbed Gazpacho
- Lentil Salad with Tomatoes and Chevre
- Farm and Backyard Summer Salad
- Smashamole (Kid-smashed Guacamole)
- Tuscan-Style Quinoa (with Chard)
- Ratatouille (version 2)
- Marinated Tomato-Basil Salad
- Green Bean Pesto Salad
- Tomato Soup with Indian Spices
- Fresh Tomato Pasta Sauce
- Cherry Tomato Pasta
- Fiesta Salad
- Greek-Style One-Dish Meal
- Carolina Kale
- Garden Salsa
- Judy's Zaalook
- Tomato Pie
- Provencal Oven-Roasted Tomato Sauce
- Curried Greens
photo by Kendra Michaud
Recipes
Fried Green Tomatoes with Crispy Cornmeal Crust
Roasted Tomato Basil Pesto
The above recipes are from Farmer John's Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson & Angelic Organics (Gibbs Smith Publisher).
Gazpacho
There are many different styles and varieties of gazpacho. This is my favorite recipe adapted from The Voluptuous Vegan by Myra Kornfeld and George Minot. - Liz
ingredients
- 4 thick slices white sourdough bread
- 2 lbs red tomatoes (6 medium)
- 2 cups cold water
- 1 large red bell pepper
- 1 scallion, finely chopped
- 2 tablespoons paprika
- 2 garlic cloves
- 4 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/4 chopped fresh basil leaves
- 2 teaspoons salt
- garnishes: finely chopped red onion, finely chopped green bell pepper, finely chopped tomatoes
instructions
- Roast the red bell pepper over grill or in toaster oven until skin begins to blacken. Turn to blacken all sides. Place peppers in brown bag or inverted bowl so that skin will steam itself loose. When cool enough to handle remove and discard skin, stems, and seeds. Chop pepper into 1 inch pieces.
- Soak 2 slices of bread in bowl and cover with water. Soak for 5 minutes. Remove bread and squeeze it like a sponge to get rid of excess water. Discard water.
- Remove steps from tomatoes and place in food processor or blender with bread. Process to break up tomatoes. You made need to do this in 2 batches.
- To the tomatoes add the roasted pepper, scallions, paprika, garlic, vinegar, olive oil, basil, and salt. Blend until smooth.
- Chill thoroughly [I am frequently too anxious to eat my gazpacho so skip this step]
- Make croutons with remaining 2 slices bread.
- Serve soup garnished with croutons, red onion, green pepper and tomato.
- [variation: Lacking a red bell I substituted a roasted chili pepper and used less paprika and ended up with a spicier gazpacho but just as good. I've also had good results with a small amount of red onion in lieu of the scallion.]
