Tag Archives: Tomato

Tomato Zucchini Stew

Tomato Zucchini Stew
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 6
 
Ingredients
  • 3 Tbsp cooking oil
  • 1 large onion, diced
  • 2 stalks of celery, diced
  • 3 small zucchini, shredded
  • 2 lbs tomatoes, diced small
  • 1 cup good tomato paste
  • chives for garnish
Instructions
  1. In a large stock pot over medium heat, saute onion, celery, and zucchini in oil, until vegetables soften slightly.
  2. Combine tomatoes and tomato paste into mixture.
  3. Then add the broth and stir again; bring to a boil, reduce heat to low and simmer gently for about 30 minutes.
  4. Serve hot with a sprinkle of chives on top of each bowl.

 

Red Bell Pepper Soup

Refreshing Red Bell Pepper Soup
 
Author:
Recipe type: Soup
Cuisine: American
 
Ingredients
  • 4 red bell peppers, diced
  • 1 small sweet onion, diced
  • 1 cup tomato juice
  • 3 cups vegetable broth
  • ¼ cup chopped fresh herbs - oregano, basil, thyme, rosemary, or any blend you like
  • kosher salt and black pepper to taste
Instructions
  1. In a stock pot over medium heat, add the bell peppers, onion, tomato juice, and vegetable broth; bring to a boil, reduce heat to low and simmer for 10 to 15 minutes or until bell peppers and onion are tender.
  2. Pour into a bowl, add the herbs, stir, taste and add salt and pepper if needed, then refrigerate for 1 hour.
  3. Stir again before serving, taste and adjust seasoning.

 

Classic Gazpacho

Classic Gazpacho
 
Author:
Recipe type: Salad
Cuisine: American
Serves: 2
 
Ingredients
  • 2 ripe tomatoes, diced small (capture the juice)
  • 2 young fresh cucumbers, seedless or seeds removed, peeled, diced small
  • 2 green spring onions, finely chopped
  • ½ cup tomato-vegetable juice
  • sea salt and black pepper to taste
  • drizzle olive oil
  • drizzle white wine vinegar
Instructions
  1. Put all the ingredients in a large glass bowl.
  2. Stir well and cover bowl.
  3. Refrigerate for 2 hours.

 

Hot Brown Casserole

Hot Brown Casserole
 
Author:
Recipe type: Main
Cuisine: American
Serves: 8
 
Ingredients
  • 1 pound ham -- thin sliced
  • 1 pound turkey breast -- thinly sliced
  • 3 cans cream of mushroom soup
  • 1 large can asparagus pieces
  • ¾ pound Velveeta
  • 6 slices bacon -- cooked, crumbled
  • 1 tomato -- sliced
Instructions
  1. In large casserole dish, layer ingredients as follows: ⅓ lb ham, ⅓ lb turkey, 1 can mushroom soup, ⅓ can asparagus pieces and ¼ lb cheese.
  2. Repeat until all three layers are complete.
  3. Top tomatoes slices and crumbled bacon
  4. Bake at 350°F about 45 minutes or until bubbly.
  5. Server over toasted bread.

Marinated Tomatoes

Marinated Tomatoes
 
Author:
Recipe type: Salad
Cuisine: American
 
Ingredients
  • 4 tomatoes; large
  • 1 cup vegetable oil
  • ¼ cup wine vinegar
  • ¼ teaspoon mustard; dry
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 garlic; clove, large, minced
  • 1 tablespoon basil; fresh, chopped
  • 2 thyme; sprigs, fresh,chopped
  • 1 marjoram; fresh, sprig, chop
  • 1 tablespoon scallion; minced
Instructions
  1. Peel tomatoes.
  2. Slice tomatoes
  3. Arrange in serving bowl.
  4. Combined all other ingredients.
  5. Pour mixture over tomatoes.
  6. Mix together lightly.
  7. Chill and Serve.

Tomato Bruschetta W/ Fresh Basil

 

Tomato Bruschetta W/ Fresh Basil
 
 
Ingredients
  • 2 large tomatoes -- diced
  • ¼ cup chopped fresh basil -- lightly packed
  • 1 garlic clove -- minced
  • 1 half loaf French or italian bread or 1 French baguette
  • 1 large garlic clove -- halved
  • 1 tablespoon olive oil
  • 2 tablespoons freshly grated parmesan -- (optional)
Instructions
  1. In bowl, combine tomatoes, basil, minced garlic, and salt and pepper to taste; let stand for 15 minutes or cover and refrigerate for up to 4 hours
  2. Slice bread in 1"-thick slices
  3. Place on baking sheet and broil until lightly browned on each side
  4. Rub cut side of garlic clove over one side of bread; brush with olive oil
  5. Spoon tomato mixture over top
  6. Sprinkle with Parmesan (if using)
  7. If tomato mixture has been refrigerated, broil brushchetta for 1 minute
  8. Makes about 16 slices

Tomato Bruschetta W/ Fresh Basil

This is a great recipe if you are expecting guests, or you want to welcome someone to the neighborhood.  Next time someone moves in, take this over to them and you will be sure to make instant friends.  I would suggest making homemade bread to make this a sure hit.

 

Tomato Bruschetta W/ Fresh Basil
 
Author:
Serves: 16
 
Ingredients
  • 2 large tomatoes -- diced
  • ¼ cup chopped fresh basil -- lightly packed
  • 1 garlic clove -- minced
  • 1 half loaf French or italian bread or 1 French baguette
  • 1 large garlic clove -- halved
  • 1 tablespoon olive oil
  • 2 tablespoons freshly grated parmesan -- (optional)
Instructions
  1. In bowl, combine tomatoes, fresh basil, minced garlic, and salt and pepper to taste; let stand for 30 minutes or refrigerate for up to 4 hours
  2. Slice bread in ¾" - thick slices
  3. Place on baking sheet and broil until lightly browned on each side
  4. You can do the next part one of two ways. You can Rub the garlic glove over one side of the bread and brush with olive oil (or) you can mince the remaining garlic in the olive oil and brush on the bread.
  5. Spoon tomato mixture over top.
  6. Sprinkle with Parmesan (if desired).

Have Me Later Chili

 

Have Me Later Chili
 
Author:
Recipe type: Main
Cuisine: American
 
Ingredients
  • 1 lb ground chuck
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 (14 oz) cans diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 (15 oz) cans chili beans
  • 2 Tablespoon cornstarch, optional
  • ¼ Cups water, optional
Instructions
  1. Place the ground chuck in a large skillet over medium heat and brown with onions and garlic until onions are tender.
  2. Drain well.
  3. Place the tomatoes, tomato sauce, chili powder, cumin, salt and pepper into a large saucepan.
  4. Place over high heat.
  5. Bring to a rapid boil.
  6. Add the meat and beans.
  7. Reduce heat to low.
  8. Cover and simmer for 1 hour.
  9. Remove lid and continue cooking for 10 minutes.
  10. Place saucepan in the refrigerator for a rapid cool.
  11. Pour chili into freezer containers and freeze for up to 3 months.
  12. To reheat, remove chili from the freezer.
  13. Place ¼ C of water in a saucepan.
  14. Add the chili and cook over medium heat until heated through.
  15. To thicken chili mix the cornstarch and ¼ C water together.
  16. Add to the chili and stir well.

 

Freezer Shrimp Stew

I would suggest always using fresh Shrimp.  If you live near the coast, try one of those little seafood stands near where the fishing boats come in.  They usually have the fresh good stuff.

 

Freezer Shrimp Stew
 
Author:
Recipe type: Entree
Cuisine: American
 
Ingredients
  • ½ Cup olive oil
  • 1 clove garlic, chopped fine
  • 1 medium onion, chopped
  • 2 green onions, chopped
  • 1 green pepper, chopped
  • 1 (15 oz) can diced tomatoes
  • 1 (6 oz) can tomato paste
  • 1¾ Cup burgundy
  • 1 Tbsp parsley
  • 2 tsp oregano
  • ½ tsp basil
  • 2 tsp salt
  • ¼ tsp pepper
  • ¾ Cup water
  • 1½ lb halibut steaks, cut into 1 in pieces
  • ½ raw shrimp, shelled and de-veined
  • 2 (6 oz) packages frozen crabmeat, thawed
  • Aluminum foil
Instructions
  1. Place oil in a large soup pan over medium heat.
  2. When the oil is hot add the garlic, both types of onion and green pepper.
  3. Cook until tender, about 10 minutes.
  4. Add the tomatoes and the tomato paste to the cooked vegetables.
  5. Slowly add the burgundy being sure to stir well
  6. Mix in the parsley, oregano, basil salt and pepper.
  7. Once all is mixed together well pour in the water.
  8. Bring to a rapid boil.
  9. Reduce heat to low.
  10. Simmer uncovered 1- minutes.
  11. Add halibut, shrimp and crabmeat.
  12. Cover and simmer 15 minutes.
  13. Uncover and cook an additional 15 minutes.
  14. Remove from heat and cool to room temperature.
  15. Line a large bowl with foil being sure the foil extends at least 6 in over the side of the bowl.
  16. Pour the cooled stew into the bowl.
  17. Fold the aluminum foil over the top of the stew being sure to secure tightly.
  18. Freeze until firm
  19. Remove from the bowl.
  20. Wrap again tightly with foil.
  21. Freeze for up to 6 months.
  22. To cook, remove foil.
  23. Place in a large soup pan.
  24. Add a small amount about 1-2 Cup water.
  25. Cover and cook on low until heated through.