- Baked Bulgur Stuffed Tomatoes
- Baked Pesto Tomatoes
- Caprese Salad
- Fresh Tomato, Basil & Caper Bruschetta
- Fresh Tomato Salad with Vinaigrette*
Baked Bulgur Stuffed Tomatoes
4 large tomatoes
Salt & pepper to taste, plus ½ teaspoon
1 cup vegetable broth
½ teaspoon turmeric
½ tsp ground cumin
Cayenne pepper
1 small zucchini, in 1/4 –inch dice
¼ cup chopped onion
2 tsps minced jalapeno chili
½ tsp minced garlic
½ cup bulgur
¾ cup fresh corn kernels
Cut a horizontal slice about ½ inch from stem end of each tomato, reserving
the tops. Using a spoon or melon baler, remove the seeds and pulp from each
tomato. Season the insides of the tomato lightly with salt and black pepper
and place upside down on paper towels to drain.
In a medium saucepan, combine broth, turmeric, cumin, ½ tsp salt, and a
pinch of cayenne pepper. Bring to a boil over high heat. Stir in zucchini, onion,
jalapeno, garlic, and bulgur and return to a boil. Cover, reduce heat to low,
and cook until liquid has been absorbed and bulgur is tender, about 15
minutes. Stir in corn kernels. Preheat oven to 350o. choose a baking dish just
large enough to hold the tomatoes and spray with nonstick spray. Place
tomatoes cut side up in the dish. Fill each with ½ cup of the bulgur filling.
Replace tomato tops. Bake until tomatoes are heated through but not falling
apart, 25 to 30 minutes.
Baked Pesto Tomatoes
2 tomatoes, halved and seeded
Salt & freshly ground pepper to taste
2 tbsp Basil pesto
1/3 cup grated Monterey Jack cheese
2 green onions, including some tender green tops, sliced
2 tbsp chopped fresh parsley
Preheat oven to 375o. Drain tomatoes, cut side down, on paper towels for 10
minutes. Place cut sides up in an 8x8 inch baking dish lightly coated with
cooking spray or oil. Season with salt and pepper.
In a small bowl, mix pesto, cheese, onions, and parsley. Spread each tomato
half equally with the pesto-cheese mixture. Bake, uncovered, until tomatoes
are warmed through and cheese is melted, 8 to 10 minutes. Do not overcook,
as tomatoes will get mushy.
Caprese Salad
1 lb. fresh tomatoes, sliced
Fresh basil leaves
Mozzarella cheese, sliced
Olive Oil, to taste
Balsamic Vinegar, to taste
Place tomato slices on serving dish. Top each slice with a fresh basil leaf,
followed by a thin slice of mozzarella cheese. Top with a dash of olive oil and
balsamic vinegar to taste.
Fresh Tomato, Basil, & Caper Bruschetta
4 tomatoes, peeled, seeded and chopped
½ cup fresh basil, chopped
¼ cup capers
2 tbsp olive oil
1 loaf French bread, cut into ¼ inch slices
2 cloves large garlic, peeled and cut in half crosswise
½ cup freshly grated Parmesan cheese
COMBINE tomatoes, basil, capers and oil in medium bowl; toss gently.
PREHEAT broiler. Place bread slices on baking sheet. Lightly toast both sides of
bread in broiler until light golden. Rub one side of each toasted bread slice
with cut side of garlic.
SPOON about 1/4 cup tomato mixture over bread slice; sprinkle with cheese.
Broil for additional 30 seconds or until cheese is melted.
Fresh Tomato Salad with Vinaigrette
1 tomato, chopped
½ red onion, diced
1 green bell pepper, thinly sliced
1 cucumber, chopped
Mix all ingredients together and top with your favorite vinaigrette dressing.
Fresh Tomato Salsa
7-8 nice size tomatoes
¼ cup chopped red onion
½ cup chili pepper (your choice variety, depending on how hot you like it)
2 ears fresh corn kernels
1 avocado, diced
Salt and pepper to taste
¼ cup cilantro leaves
1. Boil a pot of water. Submerge 4 of the tomatoes in the pot for about one
minute to allow the skin to break. Remove from pot. Remove skins and place
in a medium size bowl. With either your hands or a potato masher, mash the
tomatoes. If you wish to remove the seeds and pulp, you may strain it at this
time. I leave them in for the extra flavor.
2. Dice the remaining tomatoes and add them to the bowl. Add the rest of the
ingredients, mix well. Taste to see if you need to add any more ingredients,
depending on your preferences. Let sit for an hour or so to let the flavors mesh.
4 large tomatoes
Salt & pepper to taste, plus ½ teaspoon
1 cup vegetable broth
½ teaspoon turmeric
½ tsp ground cumin
Cayenne pepper
1 small zucchini, in 1/4 –inch dice
¼ cup chopped onion
2 tsps minced jalapeno chili
½ tsp minced garlic
½ cup bulgur
¾ cup fresh corn kernels
Cut a horizontal slice about ½ inch from stem end of each tomato, reserving
the tops. Using a spoon or melon baler, remove the seeds and pulp from each
tomato. Season the insides of the tomato lightly with salt and black pepper
and place upside down on paper towels to drain.
In a medium saucepan, combine broth, turmeric, cumin, ½ tsp salt, and a
pinch of cayenne pepper. Bring to a boil over high heat. Stir in zucchini, onion,
jalapeno, garlic, and bulgur and return to a boil. Cover, reduce heat to low,
and cook until liquid has been absorbed and bulgur is tender, about 15
minutes. Stir in corn kernels. Preheat oven to 350o. choose a baking dish just
large enough to hold the tomatoes and spray with nonstick spray. Place
tomatoes cut side up in the dish. Fill each with ½ cup of the bulgur filling.
Replace tomato tops. Bake until tomatoes are heated through but not falling
apart, 25 to 30 minutes.
Baked Pesto Tomatoes
2 tomatoes, halved and seeded
Salt & freshly ground pepper to taste
2 tbsp Basil pesto
1/3 cup grated Monterey Jack cheese
2 green onions, including some tender green tops, sliced
2 tbsp chopped fresh parsley
Preheat oven to 375o. Drain tomatoes, cut side down, on paper towels for 10
minutes. Place cut sides up in an 8x8 inch baking dish lightly coated with
cooking spray or oil. Season with salt and pepper.
In a small bowl, mix pesto, cheese, onions, and parsley. Spread each tomato
half equally with the pesto-cheese mixture. Bake, uncovered, until tomatoes
are warmed through and cheese is melted, 8 to 10 minutes. Do not overcook,
as tomatoes will get mushy.
Caprese Salad
1 lb. fresh tomatoes, sliced
Fresh basil leaves
Mozzarella cheese, sliced
Olive Oil, to taste
Balsamic Vinegar, to taste
Place tomato slices on serving dish. Top each slice with a fresh basil leaf,
followed by a thin slice of mozzarella cheese. Top with a dash of olive oil and
balsamic vinegar to taste.
Fresh Tomato, Basil, & Caper Bruschetta
4 tomatoes, peeled, seeded and chopped
½ cup fresh basil, chopped
¼ cup capers
2 tbsp olive oil
1 loaf French bread, cut into ¼ inch slices
2 cloves large garlic, peeled and cut in half crosswise
½ cup freshly grated Parmesan cheese
COMBINE tomatoes, basil, capers and oil in medium bowl; toss gently.
PREHEAT broiler. Place bread slices on baking sheet. Lightly toast both sides of
bread in broiler until light golden. Rub one side of each toasted bread slice
with cut side of garlic.
SPOON about 1/4 cup tomato mixture over bread slice; sprinkle with cheese.
Broil for additional 30 seconds or until cheese is melted.
Fresh Tomato Salad with Vinaigrette
1 tomato, chopped
½ red onion, diced
1 green bell pepper, thinly sliced
1 cucumber, chopped
Mix all ingredients together and top with your favorite vinaigrette dressing.
Fresh Tomato Salsa
7-8 nice size tomatoes
¼ cup chopped red onion
½ cup chili pepper (your choice variety, depending on how hot you like it)
2 ears fresh corn kernels
1 avocado, diced
Salt and pepper to taste
¼ cup cilantro leaves
1. Boil a pot of water. Submerge 4 of the tomatoes in the pot for about one
minute to allow the skin to break. Remove from pot. Remove skins and place
in a medium size bowl. With either your hands or a potato masher, mash the
tomatoes. If you wish to remove the seeds and pulp, you may strain it at this
time. I leave them in for the extra flavor.
2. Dice the remaining tomatoes and add them to the bowl. Add the rest of the
ingredients, mix well. Taste to see if you need to add any more ingredients,
depending on your preferences. Let sit for an hour or so to let the flavors mesh.
- Fresh Tomato Salsa
- Gazpacho with Fresh Tomatoes
- Mediterranean Tomato Salad
- Rustic Tomato Bread Salad
- Zucchini Stuffed with Tomato
Tomato Recipes
Gazpacho with Fresh Tomatoes
2 slices day-old French bread, crusts removed
¼ cup cold water
1 cucumber, peeled, halved lengthwise, seeded
and cut up
½ red bell pepper, seeded and cut up
½ green bell pepper, seeded and cut up
2 cloves garlic, cut up
½ cup olive oil
¼ cup red wine vinegar
2 drops Tabasco sauce
1 tsp sugar
1 tsp salt
Freshly ground pepper to taste
5 or 6 ripe tomatoes (about 2#’s), seeded and cut up
In a flat dish, soak the bread in cold water for 1 minute, turning once. Squeeze
out excess water. In a food processor, combine cucumber, bell peppers, garlic,
oil, vinegar, Tabasco sauce, sugar, salt, and pepper and puree. Add half the
soaked bread and continue processing until smooth, about 2 minutes. Transfer
mixture to a large bowl or stainless steel pan. Add tomatoes and the remaining
bread to the food processor and process until smooth, about 2 minutes.
Transfer to bowl for holding first mixture and mix well. Refrigerate for several
hours or overnight.
Mediterranean Tomato Salad
4 tomatoes, seeded and cubed
1 large cucumber, peeled, halved lengthwise, seeded & thinly sliced
1 cup celery, sliced
1 can ripe olives, sliced
¼ cup red onion, thinly sliced
3 tbsp fresh parsley, chopped
2 cloves garlic, finely chopped
3 tbsp Crosse & Blackwell mint sauce
2 tbsp olive oil
¼ tsp salt
¼ tsp black pepper, ground
COMBINE tomatoes, cucumber, celery, olives, green onions, parsley and garlic
in a mixing bowl. COMBINE mint sauce, oil, salt and pepper in a separate bowl.
Pour over tomato mixture; toss to coat. Refrigerate until ready to serve.
Rustic Tomato-Bread Salad
4 cups fresh tomatoes diced into 1/2-inch pieces (1 1/2 lbs., about 5 medium
tomatoes)
3/4 cup slivered red onion
1/2 cup water
1/3 cup each olive oil and white wine vinegar
1 tsp. each ground black pepper, salt and sugar
1/2 cup shredded fresh basil
6 cups day-old dense, crusty bread cut or torn into 1-inch cubes (about 1/2 lb.)
Combine all ingredients except bread in a large bowl; let stand for flavors to
develop, about 10 minutes. Add bread; toss well to coat. If bread seems dry,
sprinkle with an additional tablespoon or two of water. Salad will hold several
hours at room temperature before serving.
Zucchini Stuffed with Tomato
4 Zucchini
2 tsp Olive oil
1 Garlic clove – crushed
2 tbsp chopped onion
2 cups Tomatoes, red ripe – diced
4 tbsp Dry red wine
1/4 cup Dry white wine
1/2 tsp dill weed
1/8 tsp Sugar
Salt & pepper, to taste
1/4 cup Freshly-grated Parmesan or Romano cheese
Cut both ends from the zucchini, then cut them in half crosswise through the
middle. Scoop out most of the pulp from one end. Leave a round tube of
squash that is sealed at the other end. Set them aside. Heat a frying pan and
add the oil, garlic and onion. Saute until the onion is clear. Add the tomatoes,
red wine, dill, sugar, salt and pepper. Cook for about 5 minutes or until the
tomatoes are limp but not mushy. Stand the squash baskets on one end in a
baking dish just large enough to hold them. A glass pie plate will work well.
Fill each basket with the tomato mixture and top with the cheese. Pour the
white wine around the bottoms of the squash and bake them, uncovered, at
400 degrees until tender but firm, about 35 minutes.
2 slices day-old French bread, crusts removed
¼ cup cold water
1 cucumber, peeled, halved lengthwise, seeded
and cut up
½ red bell pepper, seeded and cut up
½ green bell pepper, seeded and cut up
2 cloves garlic, cut up
½ cup olive oil
¼ cup red wine vinegar
2 drops Tabasco sauce
1 tsp sugar
1 tsp salt
Freshly ground pepper to taste
5 or 6 ripe tomatoes (about 2#’s), seeded and cut up
In a flat dish, soak the bread in cold water for 1 minute, turning once. Squeeze
out excess water. In a food processor, combine cucumber, bell peppers, garlic,
oil, vinegar, Tabasco sauce, sugar, salt, and pepper and puree. Add half the
soaked bread and continue processing until smooth, about 2 minutes. Transfer
mixture to a large bowl or stainless steel pan. Add tomatoes and the remaining
bread to the food processor and process until smooth, about 2 minutes.
Transfer to bowl for holding first mixture and mix well. Refrigerate for several
hours or overnight.
Mediterranean Tomato Salad
4 tomatoes, seeded and cubed
1 large cucumber, peeled, halved lengthwise, seeded & thinly sliced
1 cup celery, sliced
1 can ripe olives, sliced
¼ cup red onion, thinly sliced
3 tbsp fresh parsley, chopped
2 cloves garlic, finely chopped
3 tbsp Crosse & Blackwell mint sauce
2 tbsp olive oil
¼ tsp salt
¼ tsp black pepper, ground
COMBINE tomatoes, cucumber, celery, olives, green onions, parsley and garlic
in a mixing bowl. COMBINE mint sauce, oil, salt and pepper in a separate bowl.
Pour over tomato mixture; toss to coat. Refrigerate until ready to serve.
Rustic Tomato-Bread Salad
4 cups fresh tomatoes diced into 1/2-inch pieces (1 1/2 lbs., about 5 medium
tomatoes)
3/4 cup slivered red onion
1/2 cup water
1/3 cup each olive oil and white wine vinegar
1 tsp. each ground black pepper, salt and sugar
1/2 cup shredded fresh basil
6 cups day-old dense, crusty bread cut or torn into 1-inch cubes (about 1/2 lb.)
Combine all ingredients except bread in a large bowl; let stand for flavors to
develop, about 10 minutes. Add bread; toss well to coat. If bread seems dry,
sprinkle with an additional tablespoon or two of water. Salad will hold several
hours at room temperature before serving.
Zucchini Stuffed with Tomato
4 Zucchini
2 tsp Olive oil
1 Garlic clove – crushed
2 tbsp chopped onion
2 cups Tomatoes, red ripe – diced
4 tbsp Dry red wine
1/4 cup Dry white wine
1/2 tsp dill weed
1/8 tsp Sugar
Salt & pepper, to taste
1/4 cup Freshly-grated Parmesan or Romano cheese
Cut both ends from the zucchini, then cut them in half crosswise through the
middle. Scoop out most of the pulp from one end. Leave a round tube of
squash that is sealed at the other end. Set them aside. Heat a frying pan and
add the oil, garlic and onion. Saute until the onion is clear. Add the tomatoes,
red wine, dill, sugar, salt and pepper. Cook for about 5 minutes or until the
tomatoes are limp but not mushy. Stand the squash baskets on one end in a
baking dish just large enough to hold them. A glass pie plate will work well.
Fill each basket with the tomato mixture and top with the cheese. Pour the
white wine around the bottoms of the squash and bake them, uncovered, at
400 degrees until tender but firm, about 35 minutes.
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