TOMATO RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED TOMATOES PLACE TOMATO HALVES IN SHALLOW BAKING PAN. SPRINKLE WITH SEASONED SALT AND BUTTERED CRACKER CRUMBS IF DESIRED. BAKE AT 375 DEGREES ABOUT 20 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED TOMATOES 1 (08-07-93) (16:13) SERVINGS: 2 2 EA GOOD SIZED PLUM TOMATOES 1 EA FINE BREAD CRUMBS 1 EA GRATED PARMESAN CHEESE 1 EA DRIED THYME CUT EACH TOMATO IN HALF AND ARRANGE CUT SIDE UP ON A BAKING DISH. SPRINKLE EACH HALF LIGHTLY WITH BREAD CRUMBS, PARMESAN CHEESE AND THYME. BAKE FOR 15 TO 20 MIN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED TUNA STUFFED TOMATOES (11-12-92) (6:02) 4 LARGE SIZE FIRM, RIPE TOMATOES 2 TEASPOONS LEMON JUICE 1 TABLESPOON MARGARINE 1 SMALL YELLOW ONION, CHOPPED 1 MEDIUM SIZE CARROT, PEELED AND FINELY CHOPPED 1 TABLESPOON FLOUR 1 CUP MILK 1 (6 1/2 OUNCE) CAN WATER PACKED LIGHT TUNA, DRAINED AND FLAKED 1 TABLESPOON CAPERS, FINELY CHOPPED 1/4 TEASPOON BLACK PEPPER 3 TABLESPOONS FINE DRY BREAD CRUMBS, DIVIDED 1/2 CUP SHREDDED MONTEREY JACK CHEESE, DIVIDED HEAT OVEN TO 350 DEGREES. SLICE TOPS OFF THE TOMATOES AND HOLLOW THEM OUT, LEAVING SHELLS 1/2 INCH THICK. SPRINKLE INSIDES OF THE TOMATOES WITH LEMON JUICE, THEN DRAIN THEM UPSIDE DOWN ON PAPER TOWELS. IN A MEDIUM SIZE SAUCEPAN MELT THE MARGARINE OVER MEDIUM LOW HEAT; MIX IN THE ONION AND CARROT AND COOK, UNCOVERED, UNTIL SOFT-ABOUT 5 MINUTES, STIRRING FOR 1 MINUTE. ADD THE MILK AND COOK, STIRRING CONSTANTLY, UNTIL THICKENED-ABOUT 3 MINUTES. LET COOL SLIGHTLY. IN A MEDIUM SIZE BOWL COMBINE SAUCE WITH THE TUNA, CAPERS, PEPPER, 2 TABLESPOONS BREAD CRUMBS AND ALL BUT 1 TABLESPOON OF THE CHEESE. SPOON MIXTURE INTO THE TOMATOES AND SET IN AN UNGREASED BAKING PAN JUST LARGE ENOUGH TO HOLD THEM. SPRINKLE WITH REMAINING BREAD CRUMBS AND CHEESE, BAKE, UNCOVERED, FOR 15 MINUTES OR UNTIL HEATED THROUGH. DO NOT OVERBAKE. RAISE OVEN TEMPERATURE TO BROIL AND BROIL THE TOMATOES ABOUT 6 INCHES FROM HEAT FOR 1 MINUTE OR UNTIL TIPPED WITH BROWN. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED TOMATOES STUFFED /W COUSCOUS (02/17/94) SERVES 6 6 RIPE LARGE TOMATOES 1 CUP WATER 4 TBLSP OLIVE OIL 2 TSP GROUND CUMIN 1 TSP CURRY POWDER 1 TSP HUNGARIAN SWEET PAPRIKA 1/2 CUP COUSCOUS 3/4 CUP DICED CARROTS 1 CUP DICED ZUCCHINI 3/4 CUP CHOPPED RED ONION 2 TSP DRIED OREGANO SALT & FRESHLY GROUND BLACK PEPPER, TO TASTE 3 TBLSP CHOPPED FRESH ITALIAN PARSLEY OR CILANTRO 3 TBLSP PINE NUTS (PIGNOLI) SLICE THE TOPS FROM THE TOMATOES & SCOOP OUT THE INNER PULP FROM THE SHELLS. DISCARD THE SEEDS BUT RESERVE THE PULP. LIGHTLY SALT THE INSIDES OF THE TOMATOES & LET THEM DRAIN UPSIDE DOWN ON PAPER TOWELS WHILE YOU PREPARE THE FILLING. HEAT THE WATER, 1 TBLSP OLIVE OIL, CUMIN, CURRY & PAPRIKA TO BOILING IN A SMALL SAUCEPAN. STIR IN THE COUSCOUS & CONTINUE TO COOK UNTIL MOST OF THE WATER HAS BEEN ABSORBED, ABOUT 2 MINUTES. REMOVE FROM HEAT, COVER POT, & LET STAND 10-15 MINUTES. PREHEAT OVEN TO 350OF. DICE RESERVED PULP INTO PIECES THE SAME SIZE AS THE CARROTS & ZUCCHINI. HEAT THE REMAINING OLIVE OIL IN A SKILLET OVER MEDIUM HEAT. ADD ONION, CARROTS, ZUCCHINI & PULP & SAUTE FOR 7 MINUTES. STIR THE OREGANO INTO THE VEGGIES. STIR IN THE COUSCOUS & SEASON TO TASTE WITH S&P. STIR IN THE PARSLEY AND PINE NUTS. SPOON COUSCOUS MIXTURE INTO THE TOMATO SHELLS. PLACE IN A BAKING PAN & BAKE FOR 35 MINTES, COVERING WITH ALUMINUM FOIL IF THE COUSCOUS MIXTURE SEEMS TO BE DRYING OUT ON THE TOP. SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BASIL TOMATOES 3 MEDIUM SLICED TOMATO 2 TABLESPOON OLIVE OIL 1 TEASPOON BASIL 1 TEASPOON VINEGAR PINCH SALT PINCH PEP PER PINCH GARLIC POWDER COMBINE OIL, VINEGAR, BASIL, SALT AND PEPPER. ADD TOMATOES AND EVENLY COAT. ADD A PINCH OF GARLIC POWDER. CHILL AT LEAST 2 HOURS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BEST BIG BATCH TOMATO SAUCE 1/4 CUP SALAD OIL 3 MEDIUM ONIONS THINLY SLICED 3 LARGE CARROTS THINLY SLICED 2 MEDIUM GREEN PEPPERS DICED 2 MEDIUM GARLIC CLOVES MINCED 12 POUNDS OF TOMATOES PEELED AND DICED 1 CAN TOMATO PASTE 1/4 CUP PACKED BROWN SUGAR 2 TABLESPOONS SALT 2 TEASPOONS OREGANO LEAVES 1 1/2 TEASPOON BASIL 1/2 TEASPOON PEPPER 1 CAN CUT MUSHROOMS IN AN 8 QUART DUTCH OVEN OVER MEDIUM HEAT, IN HOT SALAD OIL, COOK GARLIC ONIONS, CARROTS GREEN PEPPER UNTIL TENDER, STIRRING OCCASIONALLY. ADD TOMATOES AND REMAINING INGREDIENTS; HEAT TO BOILING. REDUCE HEAT TO MEDIUM LOW PARTIALLY COVER DUTCH OVER AND COOK FOR 1 HOUR STIRRING OCCASIONALLY. MAKES ABOUT 9 PINTS. USE SAUCE ON SWISS STEAK, PIZZA, LASAGNA AND SPAGHETTI. TO FREEZE: SPOON SAUCE INTO 1 PINT FREEZER PROOF CONTAINERS, LEAVING AT LEAST 1 INCH SPACE AT TOP OF CONTAINER. CLOSE CONTAINER, LABEL AND FREEZE -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROILED TOMATO GARNISH SET OVEN CONTROL AT BROIL AND OR 550 DEGREES DOT 8 TOMATO HALVES WITH BUTTER; SEASON WITH SALT AND BASIL. BROIL 5 INCHES FROM HEAT 5 MINUTES OR UNTIL BUBBLY. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROILED TOMATOES BROIL TOMATO HALVES, CUT SIDE UP, 3 INCHES FROM HEAT ABOUT 5 MINUTES OR UNTIL HOT THROUGH (DON'T TURN). IF DESIRED, DOT WITH BUTTER, SEASON, AND SPRINKLE CRUSHED HERBS BEFORE BROILING. OR COMBINE 1/2 CUP DAIRY SOUR CREAM, 1/4 CUP MAYONNAISE, 2 TABLESPOONS FINELY CHOPPED ONION, 1/4 TEASPOON DRIED DILL WEED, AND 1/4 TEASPOON SALT. SPOON OVER HOT BROILED TOMATOES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRY TOMATOES STUFFED W/SHRIMP (04-19-93) (0:37) IBM 6 MEDIUM SIZE SHRIMP, SHELLED AND DEVEINED 2 TABLESPOONS MINCED PARSLEY 2 TABLESPOONS MINCED FRESH CHIVES 1 TABLESPOON LEMON JUICE 1 TABLESPOON OLIVE OIL PINCH BLACK PEPPER 1 PINT CHERRY TOMATOES IN A MEDIUM SIZE HEAVY SAUCEPAN, BRING 2 CUPS UNSALTED WATER TO A BOIL OVER MODERATELY HIGH HEAT; ADD THE SHRIMP AND COOK, UNCOVERED FOR 3 MINUTES OR UNTIL THEY TURN PINK. DRAIN AND COOL. WHIRL THE SHRIMP IN A FOOD PROCESSOR FOR 1 MINUTE. TRANSFER TO A SMALL BOWL AND MIX IN THE PARSLEY, CHIVES, LEMON JUICE, OLIVE OIL AND PEPPER; COVER AND CHILL IN THE REFRIGERATOR. TO STUFF THE TOMATOES, SLICE ABOUT 1/3 OFF THE TOP OF EACH ONE. WITH A SMALL SPOON, SCOOP OUT AND DISCARD THE SEEDS. FILL THE TOMATOES WITH THE SHRIMP MIXTURE. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRUNCHY FRIED TOMATOES 4 FIRM RIPE OR GREEN MEDIUM TOMATOES 1 EGG, BEATEN 1 CUP DRY BREAD CRUMBS 1/3 CUP BUTTER OR MARGARINE SALT PEPPER CUT TOMATOES INTO 3/4 INCH SLICES. DIP INTO EGG AND THEN INTO CRUMBS. MELT BUTTER IN LARGE SKILLET. ADD TOMATO SLICES AND COOK UNTIL GOLDEN BROWN ON EACH SIDE. SEASON TO TASTE WITH SALT AND PEPPER. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRUNCHY TOP TOMATOES (05-14-92) (22:43) 2 LARGE FIRM RIPE TOMATOES, THICKLY SLICED (1/2 INCH) BRAN CHOPPED FRESH (OR DRIED BASIL), TO TASTE MINCED GARLIC (OR GARLIC POWDER), TO TASTE OLIVE OIL GRATED PARMESAN CHEESE, TO TASTE PREHEAT OVEN TO BROIL (500 DEGREES). PLACE THICK TOMATO SLICES IN A BAKING DISH LARGE ENOUGH TO HOLD THEM EASILY. ON EACH TOMATO SLICE, SPRINKLE 1/2 TEASPOON BRAN, ADD BASIL, GARLIC, AND A FEW DROPS OIL, AND PARMESAN CHEESE TO TASTE, IN THAT ORDER. BROIL FOR 5 MINUTES UNTIL BUBBLY AND CRUNCHY. SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DILLED GREEN/CHERRY TOMATOES (12-01-93) (1:23) SERVINGS: 1 1 EA SEE RECIPE SELECT SMALL, FIRM GREEN TOMATOES OR CHERRY TOMATOES. PACK THE TOMATOES INTO STERILIZED JARS AND TO EACH QUART JAR ADD 1 CLOVE PEELED GARLIC, 1 STALK CELERY, SEVERAL STRIPS OF GREEN PEPPER AND A LARGE SPRAY OF DILL. BRING TO A BOIL 2 QUARTS OF WATER, 1 QUART VINEGAR, AND 1/2 CUP PICKLING SALT AND BOIL FOR 5 MINUTES. POUR THE HOT BRINE OVER THE VEGETABLES IN THE JAR AND SEAL. THE PICKLES WILL BE READY TO US IN ABOUT 4 WEEKS. HOT RED PEPPER, CELERY SEED AND MUSTARD SEE MAY BE ADDED TO THE VINEGAR MIXTURE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRIED TOMATOES CUT UNPARED GREEN TOMATOES IN 1/2 INCH SLICES. DIP IN SEASONED FLOUR. BROWN SLOWLY IN HOT FAT ON BOTH SIDES. OR, DIP 1/2 IN RIPE TOMATO SLICES INTO BEATEN EGG MIXTURE WITH WATER, THEN INTO CRUMBS; FRY QUICKLY IN HOT FAT; SEASON. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GREEK STUFFED TOMATOES (03/12/94) (23:11) 2 TBSPS OLIVE OIL 1 SMALL ONION, DICED 2 CUPS SPINACH, CHOPPED AND COOKED 2 TSPS DRIED BASIL 1/2 CUP BREAD CRUMBS 1 EGG 1/2 LB FETA CHEESE, CRUMBLED SALT, TO TASTE PEPPER, TO TASTE 6 TOMATOES, FIRM AND WITH INSIDES SCOOPED OUT IN A SAUCEPAN, HEAT OIL AND SAUTE ONION UNTIL TRANSLUCENT. IN A BOWL, COMBINE THE SAUTEED ONIONS WITH ALL REMAINING INGREDIENTS EXCEPT TOMATOES. STUFF FILLING INTO TOMATOES. BAKE IN A PREHEATED, 350 DEGREE F OVEN FOR 15 MINUTES. MAKE 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRILLED TOMATO HALVES (12/10/93) (18:53) SERVINGS: 6 3 EA RIPE TOMATOES,HALVED 2 T OLIVE OIL 1 X SALT AND PEPPER TO TASTE 1 T CHOPPED FRESH BASIL 1 T GRATED PARMESAN CHEESE 1 X BASIL LEAVES FOR GARNISH BRUSH TOMATOES WITH OLIVE OIL;SPRINKLE WITH SALT AND BLACK PEPPER.PLACE ON OILED GRILL,CUT SIDE DOWN,4 TO 5" FROM HOT COALS.GRILL 4 TO 5 MINUTES. TURN TOMATOES,USING A WIDE SPATULA,AND SPRINKLE WITH BASIL AND CHEESE.COOK 4 TO 5 MINUTES LONGER OR UNTIL TOMATOES ARE TENDER BUT STILL HOLD THEIR SHAPE.REMOVE FROM GRILL AND GARNISH WITH BASIL LEAVES.SERVE HOT OR WARM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ITALIAN TOMATOES (08-26-92) (21:46) 4 FRESH MUSHROOMS, SLICED FRESH LEMON JUICE FROM 1/2 LEMON 2 LEAVES BUTTER LETTUCE OR CURLY ENDIVE 1 LARGE BEEF STEAK TOMATO, THICKLY SLICED 1 TABLESPOON FINELY CHOPPED FRESH CHIVES 1/3 CUP ITALIAN BLUE CHEESE DRESSING PLACE MUSHROOMS IN A SMALL BOWL. SQUEEZE FRESH LEMON JUICE OVER THEM TO COVER. MARINATE FOR 1/2 HOUR; DRAIN. ARRANGE LETTUCE AND TOMATO SLICES ON TWO SALAD PLATES. ADD MUSHROOMS AND CHIVES. CHILL. POUR DRESSING OVER SALAD JUST BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MARINATED TOMATOES (05-12-93) (23:00) SERVINGS: 4 4 EA TOMATOES; LARGE * 1 C VEGETABLE OIL 1/4 C WINE VINEGAR 1/4 T MUSTARD; DRY 1 T SALT 1/4 T BLACK PEPPER 1 EA GARLIC; CLOVE, LARGE, MINCED 1 T BASIL; FRESH, CHOPPED 2 EA THYME; SPRIGS, FRESH,CHOPPED 1 EA MARJORAM; FRESH, SPRIG, CHOP 1 T SCALLION; MINCED * TOMATOES SHOULD BE PEELED AND SLICED. PLACE TOMATO SLICES IN SERVING BOWL. COMBINE REMAINING INGREDIENTS AND POUR OVER TOMATOES. TOSS LIGHTLY. CHILL FOR 1 HOUR OR LONGER BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PICCALILLI (12-01-93) (1:32) SERVINGS: 8 1 QT GREEN TOMATOES, CHOPPED 2 EA MED. RED PEPPERS * 2 EA MED. GREEN PEPPERS * 2 EA LGE. ONIONS,PEELED & CHOPPED 1 EA SMALL HEAD CABBAGE ** OR 2 C CUCUMBER, CHOPPED 1/2 C SALT 3 C CIDER VINEGAR 2 C BROWN SUGAR 1 EA 3-INCH STICK CINNAMON 1 T WHOLE CLOVES 1 T WHOLE ALLSPICE 1 T MUSTARD SEEDS * PEPPERS SHOULD BE SEEDED AND CHOPPED. ** CABBAGE SHOULD BE SHREDDED. -------------------------------------------------------------------------- COMBINE ALL THE VEGETABLES AND THE SLAT AND LET STAND OVERNIGHT. IN THE MORNING, DRAIN THE VEGETABLES PRESSING OUT THE JUICE. ADD THE VINEGAR, SUGAR AND THE SPICES, TIED IN A BAG; BRING TO A BOIL AND SIMMER UNTIL THE VEGETABLES ARE CLEAR AND THE SYRUP IS THICKENED. DISCARD THE SPICE BAG AND SEALL THE PICALILLI IN HOT JARS. MAKES 8 PINTS. NOTE: ----- ONE TABLESPOON EACH PEPPERCORNS AND CELERY SEEDS MAY BE SUBSTITUTED FOR THE CINNAMON. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PICKLED GREEN TOMATOES (12-01-93) (1:28) SERVINGS: 8 15 LB (2 GAL) GREEN TOMATOES * 1 C PICKLING SALT 1/2 T POWDERED ALUM 2 QT BOILING WATER 2 C CIDER VINEGAR 5 C SUGAR 2 EA STICK CINNAMON 1 X HANDFUL CLOVES * GREEN TOMATOES SHOULD BE FRESH PICKED AND SLICED. -------------------------------------------------------------------------- ARRANGE THE TOMATOES IN LAYERS IN A LARGE BOWL OR PICKLE CROCK, SPRINKLING THE SALT BETWEEN THE LAYERS. LET STAND OVERNIGHT. THE NEXT DAY, DRAIN, SPRINKLE WITH THE ALUM, AND POUR THE BOILING WATER OVER THEM. LET STAND FOR 20 MINUTES. DRAIN, RINSE, AND DRAIN AGAIN. IN AN ENAMEL OR STAINLESS STELL PRESERVING KETTLE COMBINE CIDER VINEGAR, SUGAR AND THE SPICES, TIED IN A CHEESECLOTH BAG. (THE SPICE BAG SHOULD BE KEPT IN THE SYRUP RIGHT UP TO THE VERY END.) BRING TO A BOIL, STIRRING UNTIL SUGAR IS DISSOLVED AND BOIL RAPIDLY FOR 3 MINUTES. POUR THE SYRUP OVER THE TOMATOES AND LET STAND OVERNIGHT. NEXT DAY, DRAIN OFF SYRUP AND BRING TO A BOIL. POUR OVER TOMATOES AND LET STAND AGAIN OVERNIGHT. ON THE FOURTH DAY, PUT SYRUP AND TOMATOES INTO THE KETTLE, BRING TO A BOIL AND SIMMER UNTIL THE TOMATOES ARE TRANSPARENT. PACK THE TOMATOES INTO HOT JARS. BOIL THE SYRUP UNTIL IT BECOMES QUITE THICK OR SPINS A LONG THREAD. REMOVE THE SPICE BAG AND POUR THE SYRUP OVER THE FRUIT, FILLING THE JARS AND SEAL. MAKES 8 QUARTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SCALLOPED TOMATOES 1 CUP CHOPPED CELERY 1/2 CUP FINELY CHOPPED ONION 2 TABLESPOONS BUTTER OR MARGARINE 2 TABLESPOONS ALL-PURPOSE FLOUR 3 SLICES BREAD, TOASTED 1 1 POUND 12 OUNCE CAN TOMATOES 1 TABLESPOON SUGAR 1 TEASPOON SALT DASH PEPPER 2 TEASPOONS PREPARED MUSTARD COOK CELERY AND ONION IN BUTTER UNTIL JUST TENDER; BLEND IN FLOUR. BUTTER TOAST; CUT IN 1/2 INCH CUBES. BREAK UP TOMATOES; ADD TO CELERY MIXTURE WITH HALF THE TOAST CUBES AND REMAINING INGREDIENTS. POUR INTO 1 1/2 QUART CASSEROLE; TOP WITH REMAINING TOAST. BAKE AT 350 DEGREES FOR 50 MINUTES. SERVES 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STUFFED BABY TOMATOES (05-14-92) (22:47) 1 PINT CHERRY TOMATOES, WASHED 1 (6 1/2 OUNCE) CAN WATER PACKED TUNA FISH 2 TABLESPOONS LIGHT MAYONNAISE 1/4 CUP BRAN 2 TABLESPOONS MINCED SCALLIONS SEASON TO TASTE WITH: SALT, PEPPER, GARLIC POWDER, AND/OR LEMON PEPPER SEASONING CUT THE CHERRY TOMATOES IN HALF AND REMOVE THE CENTER PULP WITH THE SMALLEST (1/8 TEASPOON) MEASURING SPOON. COMBINE TUNA, MAYONNAISE, BRAN, SCALLIONS, AND SEASONINGS. MIX WELL AND FILL TOMATO CENTERS TO HEAPING. REFRIGERATE AND SERVE CHILLED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STUFFED TOMATOES (08-16-92) (21:05) 8 MEDIUM TOMATOES 1 (10 OUNCE) PACKAGE FROZEN CHOPPED SPINACH, THAWED 6 TABLESPOONS MARGARINE 1/2 CUP SPREADABLE CHEESE SNACK SALT AND PEPPER TO TASTE SLICE OFF 1/4 INCH FROM TOP OF TOMATO; DISCARD. USING SPOON, GENTLY SCOOP OUT SEEDS AND CORE; DISCARD. TURN TOMATO SHELLS UPSIDE DOWN FOR 10 MINUTES TO DRAIN. IN MEDIUM SKILLET MELT 4 TABLESPOONS MARGARINE. ADD SPINACH; SAUTE UNCOVERED 7 MINUTES. REMOVE FROM HEAT. STIR IN CHEESE; COLD INTO 1/2 CUP BREAD CRUMBS; SET ASIDE. HEAT OVEN TO 400 DEGREES. GREASE 13 X 9 INCH BAKING DISH WITH 1 TABLESPOON MARGARINE. LIGHTLY SPRINKLE INSIDE OF EACH TOMATO WITH SALT AND PEPPER; PLACE UPRIGHT IN BAKING DISH. FILL EACH TOMATO WITH CHEESE MIXTURE, MOUNDING SLIGHTLY. TOP WITH REMAINING BREAD CRUMBS AND A DAB OF MARGARINE. BAKE 25 MINUTES. SERVE IMMEDIATELY. SERVES 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWEET PICKLED CHERRY TOMATOES (12-01-93) (1:23) SERVINGS: 6 4 LB FIRM CHERRY TOMATOES 3 1/2 LB SUGAR 4 C WATER 1 EA FRESH GINGER ROOT, GRATED 2 EA LEMON * 1 T PICKLING SALT * USE ONLY THE JUICE AND GRATED ZEST OF THE 2 LEMONS. -------------------------------------------------------------------------- WASH THE TOMATOES AND PRICK EACH ONE IN SEVERAL PLACES WITH THE TINES OF A FORK. DISSOLVE THE SUGAR IN THE WATER, BIRNG TO A BOIL AND BOIL RAPIDLY FOR 5 MINUTES. ADD THE TOMATOES AND COOK FOR 10 MINUTES. REMOVE THE TOMATOES AND TO THE SYRUP ADD THE GINGER ROOT, LEMON JUICE AND RIND, AND SALT. SIMMER THE SYRUP FOR 15 MINUTES, RETURN THE TOMATOES TO THE SYRUP AND COOK ABOUT 30 MINUTES LONGER, OR TILL THE SYRUP IS THICK AND THE TOMATOES ARE TRANSPARENT. TURN INTO HOT JARS AND SEAL. MAKES ABOUT 6 PINTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TOMATO CHEESE BROIL SET OVEN CONTROL TO BROIL AND OR 550 DEGREES TOAST 1 SLICE BREAD 5 INCHES FROM HEAT UNTIL BROWN ON BOTH SIDES. SPREAD WITH MARGARINE OR BUTTER AND TOP WITH 3 OR 4 SLICES TOMATO. SPRINKLE WITH SALT. TOP WITH 1 SLICE AMERICAN CHEESE, SPRINKLE WITH GROUND CINNAMON. BROIL UNTIL CHEESE IS MELTED, 1 1/2 TO 2 MINUTES. TOP WITH DILL PICKLE SLICE. MAKES 1 OPEN FACE SANDWICH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TOMATO PROVENCALE 2 WHOLE TOMATO 1 TABLESPOON CHOPPED PARSLEY 2 TABLESPOON BREAD CRUMBS 1 TABLESPOON OLIVE OIL 1/4 TEASPOON SALT 1 CLOVE CRUSHED GARLIC PEPPER CUT TOMATOES IN HALF CROSSWISE AND REMOVE SEEDS. HEAT OIL IN SKILLET AND SAUTE TOMATOES (CUT SIDE DOWN) ABOUT 3 MINUTES. >TURN AND SPRINKLE WITH SALT AND PEPPER, SAUTE 3 MORE MINUTES. ADD GARLIC AND SAUTE TILL TOMATOES ARE TENDER. PLACE TOMATOES ON A HEATED SERVING DISH AND SPRINKLE WITH PARSLEY. TOAST THE BREAD CRUMBS TILL GOLDEN IN SKILLET AND SPRINKLE OVER THE TOMATOES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TOMATO SKILLET CABBAGE 1 CAN (16 OUNCES) TOMATO WEDGES IN TOMATO JUICE, DRAINED (RESERVE LIQUID) 1 TEASPOON INSTANT BEEF BOUILLON ABOUT 3 CUPS SHREDDED GREEN CABBAGE IN MEDIUM SKILLET, HEAT RESERVED TOMATO LIQUID AND BOUILLON UNTIL BOUILLON IS DISSOLVED. STIR IN CABBAGE. COVER TIGHTLY; COOK 3 MINUTES, STIRRING OCCASIONALLY. STIR IN TOMATOES. COVER; COOK UNTIL CABBAGE IS CRISP TENDER AND TOMATOES ARE HEATED THROUGH, 3 TO 5 MINUTES. MAKES 4 SERVINGS 45 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TOMATOES VINAIGRETTE 10 THICK TOMATO SLICES 1 CUP OLIVE OIL 1/3 CUP WINE VINEGAR 2 TEASPOONS OREGANO 1 TEASPOON SALT 2 CLOVES GARLIC, MINCED 1/2 TEASPOON PEPPER 1/2 TEASPOON DRY MUSTARD MINCED ONION SNIPPED PARSLEY PLACE TOMATOES IN BAKING PAN, 8 X 8 X 2 INCHES. MIX REMAINING INGREDIENTS EXCEPT ONION AND PARSLEY; POUR OVER TOMATOES. COVER; REFRIGERATE 2 HOURS, BASTING OCCASIONALLY WITH DRESSING. TO SERVE, DRIZZLE WITH DRESSING AND SPRINKLE WITH ONION AND PARSLEY. MAKES 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=