The Newnan Times-Herald

Food

Tomato recipes to make at home


  • By Jeffrey Cullen-Dean
  • |
  • Aug. 21, 2019 - 11:31 PM

Tomato recipes to make at home

The Newnan Times-Herald

Photo courtesy Nick Harris

Here are some tomato based recipes that you can try at home.

Tomato Sandwich with Basil Mayonnaise

Ingredients:

  • 1 cup mayonnaise
  • 10 to 15 basil leaves, chopped
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 2 slices country loaf bread
  • 1 heirloom or Israeli tomato, sliced

Recipe:

  • Whisk together the mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic. Spread the mayonnaise mixture on the top of 2 slices of bread. 
  • Place the sliced tomato on top of one bread slice. Place the remaining slice of bread, mayonnaise side down, on top of the tomato. Cut the sandwich in half and serve.

(Recipe courtesy: foodnetwork.com)

Tomato Basil Soup

Ingredients:

  • 3 pounds ripe plum tomatoes, cut in half lengthwise
  • 1/4 cup plus 2 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions (2 onions)
  • 6 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28-ounce) canned plum tomatoes, with their juice
  • 4 cups fresh basil leaves, packed
  • 1 teaspoon fresh thyme leaves
  • 1 quart chicken stock or water

Recipe:

  • Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  • In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

(Recipe courtesy: foodnetwork.com)

Tomato Sauce

Ingredients:

  • 20 Roma tomatoes, halved and seeded
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 cup finely diced onion
  • 2 teaspoons minced garlic
  • 1 tablespoon finely chopped oregano leaves
  • 1 tablespoon finely chopped thyme leaves
  • 1 cup white wine

Recipe:

  • Preheat oven to 325 degrees F.
  • In two (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.

(Recipe courtesy: foodnetwork.com)

Tomato and Mozzarella Bites

Ingredients:

  • 20 grape or cherry tomatoes, halved
  • 20 fresh basil leaves
  • 20 small balls fresh mozzarella cheese
  • salt and pepper to taste
  • 1/2 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 20 toothpicks

Recipe:

  • Using a toothpick, spear a half of a tomato, a leaf of basil, a mozzarella ball and another half of a tomato. Repeat with remaining ingredients.
  • Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.

(Recipe courtesy: Allrecipes.com)

Fried Green Tomatoes

Ingredients:

  • 1 cup potato flakes
  • 36 thin wheat crackers
  • ¼ cup all-purpose flour
  • ¼ cup butter-flavored granules
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ cup butter flavored shortening
  • 5 green tomatoes, cut into 1/2-inch thick slices
  • 3 eggs, beaten
  • ¼ cup buttermilk ranch dressing
  • ¼ cup sour cream
  • 2 tablespoons hot pepper sauce

Recipe:

  • Place potato flakes, wheat crackers, flour, butter-flavored granules, salt, and pepper into a food processor. Pulse until the crackers are finely crushed, then transfer mixture to a bowl.
  • Melt the butter flavored shortening in a skillet over medium-high heat. Dip the tomato slices one at a time into the eggs, then the cracker mixture. Pan fry the tomatoes in the shortening until golden brown on both sides, 7 to 10 minutes.
  • Mix the ranch dressing, sour cream, and hot pepper sauce in a bowl. Serve the fried tomatoes with topped with the sauce.

(Recipe courtesy: allrecipes.com)