Tomato Recipes


With all foods, the quality of the ingredients makes a big difference. That is especially true when you are using tomatoes and even more so when you are using them uncooked. Dishes like salsa, Caprese salad, fresh tomato sauce and panzella are nearly always good no matter what the tomato. Make panzella with a really excellent heirloom variety just off the vine, however, with top-notch olive oil, fresh herbs, the best sourdough bread and home-made mozzarella, and you will be sure you’ve died and gone to Paradise. It is in these cases that the simple becomes the sublime.

Tomato Corn Salad

  • 2 large chopped tomatoes
  • 1 small red onion, halved and thinly sliced
  • 1/3 cup chopped green onions
  • 3 Tbs minced fresh basil or parsley
  • ¼ cup vinegar1 tsp salt
  • ½ tsp pepper
  • 4 cups fresh or frozen corn
  • 3 garlic cloves, minced
  • 2 Tbs olive oil
  • 1 Tbs prepared mustard

Mix first four ingredients in large bowl. Sauté corn in olive oil until tender, add garlic and stir for about 30 seconds, add mustard, vinegar, salt and pepper. Add to vegetable mixture and toss to coat. In the winter, you can make this with frozen corn; no need to saute, since the corn was cooked enough in the blanching process when frozen. Just let it defrost and proceed with the recipe.

Copy-Cat V-8 juice

  • 1 tablespoon extra virgin olive oil
  • 5 medium-large tomatoes, chopped
  • 1/2 onion, chopped
  • 2 cloves garlic
  • 1 beet, chopped
  • 1 carrot, chopped
  • 1 tablespoon honey
  • 1 dash Tabasco sauce
  • 1 dash Worcestershire sauce
  • 2 small cucumbers, chopped
  • 1/4 cup fresh parsley
  • Celtic sea salt & pepper

Add olive oil to a large pot over medium-high heat. Add everything except cucumbers and parsley to the pot and bring to a simmer. Cook on medium for about 30-45 minutes, stirring occasionally to help break down the vegetables. Season to taste with more salt, pepper, Tabasco and Worcestershire sauce as desired. Allow to cool. Remove from heat and transfer to a blender or food processor. Add parsley and 1 cucumber. Pulse 2-3 times just to break up the chunks of vegetables remaining. The consistency should be like a thick, chunky soup at this point. Add the remaining cucumber and blend for about 1 minute on high to get a nice, smooth, juice consistency. Chill.

Tomato Sandwich

  • Several slices of perfectly ripe tomato
  • Sliced bread of your choice
  • Mayonnaise (if you want to really make this a gourmet delight, use home-made)
  • Lots of napkins

Slather the bread with mayonnaise, cover with tomato slices and add salt and pepper if desired. Eat immediately, as the tomato juices will quickly turn the bread into soup if you let the sandwich sit.

Fresh Salsa I

  • 1/3 cup finely chopped green bell pepper
  • 1/3 cup finely chopped red bell pepper
  • 1/3 cup finely chopped cucumber
  • 2 1/2 cups chopped tomatoes on the vine, seeded, about 3–4 tomatoes
  • 1/3 cup finely chopped sweet onion
  • 4 large garlic cloves, minced
  • 1–2 fresh jalapeños, seeded and finely chopped
  • 1/2 bunch of cilantro, chopped
  • 1 lime, juiced
  • Celtic sea salt and fresh ground black pepper

Combine all the ingredients together in a large bowl. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes up to overnight. Taste for salt and acidity before serving. If it’s too acid, sprinkle on a little sugar.

Fresh Salsa II

  • ¼ small white or red onion, minced
  • 1 teaspoon red wine vinegar
  • 1 pound fresh, ripe tomatoes, finely chopped
  • 1 to 3 jalapeño or serrano chiles, to taste, minced (and seeded, if you would like a milder salsa)
  • 4 tablespoons chopped fresh cilantro, more to taste
  • 1 to 3 teaspoons fresh lime juice (optional)
  • Celtic sea salt to taste

Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water. In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won’t need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.

Fresh Salsa III

  • 3 tablespoons finely chopped red onion
  • 2 small cloves garlic, minced
  • 2 cups boiling water
  • 3 large ripe tomatoes, cored and coarsely chopped
  • 2 Jalapeño, serrano, New Mexico or Anaheim peppers, coarsely chopped
  • 2 to 3 tablespoons coarsely chopped fresh cilantro
  • 1 1/2 tablespoons lime juice, more to taste
  • Celtic sea salt, to taste
  • Freshly ground black pepper, to taste

Put the chopped onion and garlic in a strainer. Pour the boiling water over and then discard the water. Allow the chopped onion and garlic to fully cool and drain. Combine the drained onion and garlic with the chopped tomatoes, peppers, cilantro, and lime juice. Add salt and black pepper. Refrigerate for at least 2 hours to blend the flavors.

Panzella l

  • 3 tablespoons good olive oil
  • 1 small French bread or boule, cut into 1-inch cubes (6 cups)
  • 1 teaspoon Celtic sea salt
  • 2 large, ripe tomatoes, cut into 1-inch cubes
  • 1 cucumber, unpeeled, seeded, and sliced
  • 1/2-inch thick
  • 1 red bell pepper, seeded and cut into 1-inch cubes
  • 1 yellow bell pepper, seeded and cut into 1-inch cubes
  • 1/2 red onion, cut in 1/2 and thinly sliced
  • 20 large basil leaves, coarsely chopped
  • 3 tablespoons capers, drained
  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons champagne vinegar
  • 1/2 cup good olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. For the vinaigrette, whisk all the ingredients together. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Panzella ll

  • 1 pound rustic bread, cut or torn in 1-inch chunks
  • ½ cup extra virgin olive oil
  • 1 ½ pounds tomatoes, cut in 1-inch pieces
  • Celtic sea salt to taste
  • 3 Tbs red wine vinegar
  • 1 cucumber, peeled, halved length-wise and sliced thin
  • 1 shallot, sliced thin
  • ¼ cup chopped fresh basil

Toss bread with 2 Tbs oil and toast in 400-degree oven until light golden, about 15-20 minutes. Toss tomatoes and salt, drain in colander for 15 minutes. Whisk dressing ingredients, add bread and toss to coat; let stand 10 minutes, tossing occasionally. Stir in remaining ingredients; serve immediately.

This entry was posted in Food, Recipes and tagged , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published.