Search Results for "Tomato"
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Tomato Juice
Tomato Juice Ingredients: 3¼ lbs. tomatoes per quart or 23 lbs. per canner load of 7 quarts 1/2 to 1 cup water Per Quart of Juice: 1 tsp. salt 1/2 tsp. onion powder 1/4 tsp. celery salt Directions: Wash, core and remove blemishes from tomatoes. Cut into small sections. In a large stock pot, add
Honey Roasted Cherry Tomato Pasta
Honey Roasted Cherry Tomato Pasta Ingredients: 1 lb. cherry or grape tomatoes, halved ¼ cup, 2 Tbsp. olive oil, divided 2 Tbsp. honey 4 tsp. salt, divided pepper freshly ground, to taste 1 lb. spaghetti 2 cloves garlic, minced 1 bunch kale, washed, stems removed 2 lemons, zest and juice of ½ cup grated parmesan,
“Sun” Dried Tomatoes
“Sun” Dried Tomatoes Ingredients: 1 lb. Campari tomatoes, stems removed Sea Salt 1 Tbsp. Olive oil Italian Seasoning Directions: Preheat the oven to 225 F. I used a convection setting if you have it. Line a baking sheet with parchment paper. Slice tomatoes in half. Cut out the little core at the top of the
Tomato Tart
Tomato Tart Ingredients: 3 lbs. ripe plum tomatoes, halved lengthwise and seeded 1/4 cup extra-virgin olive oil 1 Tbsp. thyme leaves Kosher salt and freshly ground pepper 2 garlic cloves, thinly sliced About 1 cup all-purpose flour 8 Tbsp. cold unsalted butter, cut into 1/2-inch pieces 1/4 cup ice water 2 Tbsp. sour cream 1
Fried Green Tomatoes
Fried Green Tomatoes Ingredients: 2 egg whites, beaten 1 cup yellow cornmeal 1/2 tsp. fine sea salt 2 ripe green tomatoes, sliced crosswise to 1/4 inch 2 Tbsp. vegetable oil Directions: Preheat the oven to 200 F or the “keep warm” setting, if you have it. Place the egg whites in a shallow bowl for
Tomato Soup
Tomato Soup Ingredients: 3 1/2 pounds fresh plum tomatoes 6 cloves garlic, peeled and smashed 1 white onion, roughly chopped 1 tsp. salt 2 Tbsp. olive oil 1 large handful of basil leaves ⅓ cup sugar 4 Tbsp. butter 2 cups vegetable broth 1 cup heavy cream Directions: Preheat the oven to 375 F and
Tomato Crostini with Whipped Feta
Tomato Crostini with Whipped Feta Ingredients: 6 oz. good feta, crumbled 2 oz. cream cheese, room temperature 2/3 cup olive oil, divided 2 Tbsp. freshly squeezed lemon juice Kosher salt and freshly ground black pepper 2 shallots, minced 2 cloves garlic, minced 2 Tbsp. red wine vinegar 2 pounds ripe colorful cherry tomatoes, ½-inch-diced 3
Asparagus Tomato Stir-Fry
Asparagus Tomato Stir-Fry Ingredients: 3/4 pound fresh asparagus 1/4 cup chicken or vegetable broth 1 Tbsp. light soy sauce 1/2 tsp. ground ginger 1 clove garlic, minced 1/4 tsp. black pepper 1 tsp. cornstarch 4 green onions 2 roma tomatoes 1 1/2 cups fresh mushrooms 1 Tbsp. olive oil Directions: Trim asparagus and cut into
Grape Tomato and Cilantro Salad
Grape Tomato and Cilantro Salad Ingredients: 2 cups grape tomatoes 1 Tbsp. olive oil 1/2 green onion chopped Fresh chopped cilantro to taste Directions: Wash your hands and clean your cooking area. Wash the grape tomatoes and cut them in half. Transfer tomatoes to medium serving bowl. Drizzle olive oil over tomatoes; stir to coat.
Fresh Tomato & Strawberry Salsa
Fresh Tomato & Strawberry Salsa Ingredients: 1 pint fresh strawberries, diced 1 pint cherry or grape tomatoes, diced 1/2 cup diced red onion 1 small or medium-size jalapeno pepper, seeded and minced 1 small garlic clove, minced 1/2 cup loosely packed cilantro leaves, roughly chopped 1/4 cup freshly squeezed lime juice 2 Tbsp. honey 1/2
