Tomatoes Recipes

• 2 bulbs fennel, stalks trimmed, quartered, cored and sliced/chopped
• 1 medium potato, peeled and chopped
• 1 medium onion, chopped
• cooking oil
• 4 cups+ water (or broth if you prefer)
• 2-2.5 pounds tomatoes, peeled ideally (but okay if you don't)
• 1/2 teaspoon thyme
• salt and pepper to taste
• cayenne pepper to taste
• cream or non-dairy alternative to taste
• fennel fronds for garnish

Heat oil in large pot.  Saute fennel, potatoes, and onions until onions are translucent, about 5-10 mintues, stirring.  Add tomatoes and water/broth, thyme, salt and pepper and cayenne.  Bring to a boil and simmer until everything is very tender.  Puree.  Checck seasonings.  Add cream to taste.  Garnish with chopped fennel fronds.  Serve hot.

Fresh tomato salsa is such a treat in the summer!

Juice of 1 lime (or lemon)
1.5 lbs. tomatoes and/or cherry tomatoes, chopped
½ red onion, chopped fine
1 small hot pepper, seeded and minced (or ¼ tsp chili flakes)
2-4 tbls cilantro, chopped
¼ cup sweet pepper (any color), minced
3-4 cloves garlic, minced (optional)
1 tsp salt
¼ tsp black pepper

Mix all ingredients in a bowl and chill in the fridge for several hours or overnight before serving. This salsa is great with tortilla chips, with Mexican food, as a relish for fish, or on burgers in place of catsup.
 

When I’ve got a fridge full of garden harvest with more on the way, I make an amazing vegetable soup with whatever I have that’s in season. It is different every time, but it always includes tomatoes and onions (or scallinos or leeks or shallots, etc.) plus any combination of squash, green beans, potatoes, carrots, greens, garlic, etc I've got on hand.

• cooking oil/butter
• onions, sliced
• other veggies mentioned above that you have on hand, chopped
• tomatoes, chopped
• chicken broth
• salt and pepper to taste

Saute onions (and carrots if using) in oil until translucent. Add the rest of your veggies, chicken broth to cover, and tomatoes. Bring to a boil. Simmer until veggies are tender. Salt and pepper to taste.

• 3 pounds tomatoes, chopped
• 1 medium cucumber, chopped (and peeled if desired)
• 1 sweet red pepper, chopped
• 1 clove garlic, minced
• 1 1/2 tsp salt
• 4 TBLS olive oil
• 2 TBLS red wine vinegar
• finely chopped basil for garnish (optional)

Combine all ingredients in food processor, except basil.  Garnish with basil.  Serve chilled.

• 2 TBLS oil or butter
• ½ bunch kale, midribs removed + shredded
• 2 cups tomatoes, chopped finely
• 10 eggs, beaten
• Salt and pepper, to taste
• Dash of milk
• 1/3 cup parmesan cheese, grated
• Fresh herb like basil, parsley, etc, optional

Heat oil in a skillet on medium. Add kale and sauté until wilted. Mix eggs, seasonings, cheese, milk together. Add tomatoes to skillet then pour over egg mixture. Cook on medium, covered, until beginning to set. Then put under broiler until done, 1-2 min.
 

You can use any kind of tomatoes in this recipe and it will be good!  

• 2.25 pounds tomatoes, chopped
• 1 medium onion, chopped
• 4 cloves garlic, peeled
• 2 sweet red peppers, chopped
• 1 jalapeno, chopped, optional
• Salt and pepper, to taste
• Olive oil
• ½ tsp dried oregano
• Juice of 1 lime
• 1 TBLS balsamic vinegar
• ½ bunch cilantro, chopped
• ½ tsp ground cumin
• 1 tsp ground coriander
• 1 cup cream (or coconut milk)
• Grated cheese for garnish

Toss tomatoes, onion, garlic, peppers with salt, pepper, olive oil, and oregano. Roast at 450 for 25 min. Add rest of ingredients except cream and cheese. Puree until smooth. Stir in cream and warm through. Garnish with grated cheese, avocado, and/or more cilantro.

This recipe is flexible in the amounts of each veggie you use so adjust as needed.  It also can be adapted to canned tomatoes in the winter.  Also the choice of fresh or dried herb can be adjusted according to preference and what you have on hand.  Bottom line is that this soup is delicious!

• 1 lb. carrots, sliced into 1/2" rounds
• 1 large onion, sliced thinly
• 3-4 cloves garlic, peeled but left whole
• 1 tsp ground cumin
• olive oil
• salt and pepper to taste
• 2+ pounds of fresh tomatoes (or a 24 oz can of tomatoes)
• chicken broth as needed, up to 1 quart
• greek yogurt
• chopped fresh herb like cilantro or basil or thyme (or dried herb as available)

Preheat oven to 400.  Toss carrots, onion, garlic, cumin, salt and pepper with enough olive oil to lightly coat.  Place on a cookie sheet and roast in the oven until tender and browned, stirring every few minutes to prevent sticking and burning.  At the same time if using fresh tomatoes, quarter large tomatoes or keep cherries whole and roast in the oven along with the carrot mixture until soft and skins will come off easily. 

Let tomatoes cool and slip off skins and discard.  Put carrots into pot with tomatoes and enough broth to cover and simmer 10 minutes until carrots are very soft.  Puree with immersion blender.  Check salt and pepper. Add fresh herb.  Top each bowl with greek yogurt.  Serve hot!

• 2 pounds tomatoes, any size, chopped
• 1 pound zucchini, chopped
• 1 sweet red pepper, chopped
• 1-3 cloves garlic, whole
• 3-4 TBLS olive oil
• 1-2 tsp Italian seasoning
• 2 cups broth of choice
• Salt, pepper + chopped basil, to taste

Toss veggies with olive oil, seasoning, and salt and pepper. Roast in oven at 375 until tender, about 45 min. Reheat with broth and basil. Blend. Check seasonings. Serve hot with cream if you like.

1/2 cup couscous
4 large tomatoes (roasted and peeled)
1 onion, minced
3 fresh garlic cloves (chopped)
4-5 fresh basil leaves (or more of you prefer)
2 1/2 cups chicken stock
heavy cream (or whole milk)
2 tablespoons olive oil
2 tablespoons butter
salt and pepper to taste

Roast tomatoes, cut in half, in 400* oven for 45 min. Cool, peel, and roughly chop. Meanwhile, heat butter and olive oil in a large pot and sauté onion and garlic until softening. Add tomatoes and stock and simmer several minutes, stirring. Add couscous and simmer until cooked. Add chopped basil, cream, and salt and pepper to taste.

1 medium tomato, chopped
1 avocado, chopped
a handfull of basil tops, minced
2 TBSP red onion, minced
2 oz soft goat cheese, crumbled
2 TBSP olive oil
2 TSP vinegar
a pinch salt

Combine all ingredients into a bowl except cheese.  Mix cheese, olive oil, vinegar, and salt together to make a dresssing.  Pour over vegetables, toss, and serve.