A recipe from Martha, long time CSA member.
Zucchini Tomato Bites
A recipe from Martha, long time CSA member.
Zucchini Tomato Bites
This recipe originally comes from simplyrecipes.com
Shain found an incredible Bruschetta recipe this year and it is our favorite by far. He doesn't follow the recipe exactly, but these instructions are a good place to start.
1 Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area.
(We simplify this step by blanching the tomatoes in boiling hot water then submerging immediately in cold water. The skins slide off easily. We also skip the "remove seeds and juice" step.)
2 Turn on the oven to 450°F to preheat.
3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.
5 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.
Makes 24 small slices. Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)
This is a recipe which the Sabeorn family has been following for years.
1/2 bushel tomatoes
3 large onions
3 to 5 red peppers
5 bell peppers
3 to 5 jalapeno peppers
2 cups cider vinegar
2 large yellow or green peppers
1/4 cup salt
2 tsp cumin
2 tsp nutmeg
2 tsp ginger
1/2 to 1 cup sugar (optional)
Blanch and peel tomatoes, dice or quarter into a large pot. Dice all other ingredients. Combine all. Cook 2 to 3 hours. Can also add garlic or other seasonings to personal taste.
Hot pack 30 minutes to seal jars. Makes 18 to 24 pints.
We make this recipe a little different each time, depending on what produce is available from the farm.
Instead of chopping all the ingredients by hand, I use a blender. First I put a tomato or two in the bottom of the blender, add some large pieces of onions or peppers, then put another tomato on top and push the button. Then juicy tomatoes helps the other pieces mix around and the blender does all my chopping for me.
FIRE ROASTED SALSA VARIATION: For a nice roasted flavor, we will sometimes "grill" the peppers and onions before adding them to the salsa mixture. I've done this by cooking these other ingredients on the grill outside, in a cast iron skillet, or broiled in the oven.
Recipe originally comes from Letha Rock, Shain's Great-Grandmother.
We like to eat this chili sauce with a nice roast, or put on top of cream cheese and eat with tortilla chips.
1 bushel tomatoes
5 green peppers
6 cups cider vinegar
7 1/2 cups sugar
5 Tbls salt
3 3/4 tsp cloves
2 3/4 tsp cinamon
2 1/2 tsp ginger
2 1/2 tsp nutmeg
Blanch and peel tomatoes. Mix all ingredients. Cook 3 hours. Hot pack 30 minutes to seal in canning jars.
I haven't followed this recipe exactly as listed above for several years. Each time we make it a little different based on the availability of produce from the farm. But I use this as a guideline and then go from personal taste.
Instead of chopping all the ingredients by hand, I use a blender. First I put a tomato or two in the bottom of the blender, then add some big pieces of onion or peppers, then put another tomato on top and blend. The juicy tomatoes helps the other big pieces mix and around and the blender does all the chopping.
Also, the instructions say to cook it for 3 hours, but we like out sauce a little thicker. I like to cook it on low without a lid until the mixture is to our desired consistency.
From Healthy Cooking Magazine, June/July 08
We have used this sauce in many different ways and it is delicious! Try it on a hamburger, BLT, roasted vegetables, beer batter onion rings, grilled chicken and more.
Prep: 15 min
Bake: 35 min + cooling
Yields: 1-2/3 cups
1. Cut tomatoes in half lengthwise; drizzle cut sides with 1-1/2 teaspoons oil. Combine herbs, pepper and 1/4 teaspoon salt; sprinkle over tomatoes. Place cut side down on baking sheet coated with cooking spray.
2. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with 1/2 teaspoon oil. Wrap in heavy-duty foil; place on baking sheet with tomatoes. Bake at 425 degrees F for 15 minutes.
3. Turn tomatoes; drizzle with remaining oil. Bake 20-25 minutes longer or until garlic is tender and tomatoes are softened. Cool for 10 minutes.
4. Squeeze softened garlic into a small bowl; chop tomatoes and add to garlic. Stir in mayonnaise and remaining salt until blended.
Nutrition Facts: 2 tablespoons equals 61 calories, 6 g fat (1 g saturated fat), 5 mg cholesterol, 203 mg sodium, 2 g carbohydrate, trace fiber, trace protein
Diabetic Exchange: 1 fat
Tomato and Mozzarella Salad
2 pounds of vine ripe tomatoes
1 pound of fresh Mozzarella
1/4 pound of fresh basil
1/2 cup of extra virgin olive oil
2 tbsp of red wine vinegar
2 tbsp of balsamic vinegar
Salt and fresh ground black pepper
1 freshly baked loaf of French or Italian bread
Slice and salt and pepper tomatoes and Mozzarella. Add chopped basil and lightly toss. Sprinkle with olive oil and vinegars. Serve with freshly baked bread.
French Bread Italiano
2 diced tomatoes
1 chopped onion
3 cloves of garlic
1 pkg. of sliced mushrooms
1 loaf of French or baguette bread
3 tbsp of olive oil
Grated Parmesan cheese
Heat oil in a sauté pan on medium-low heat. Sauté onion for 5-7 minutes. Add mushrooms and garlic, sautéing for another 5 minutes. Add tomatoes and seasoning. Sauté for another ten minutes. Add a small handful of Parmesan cheese. While the vegetables sauté, heat oven on broil at 450 degrees. Slice bread and butter the tops. Broil in the oven until toasted, usually just a couple minutes. Peel a clove of garlic and gently rub the toasted part of the bread with it. Squeeze a little juice from a tomato on each piece of bread for a little extra zing. Top the bread with vegetables and more Parmesan cheese.
Fresh Tomato, Basil, and Mozzarella Pasta
8 oz of Bow Tie Pasta
3 cups of chopped tomatoes (about 1 pound)
1 tsp of chopped, fresh thyme
1/2 cup of chopped fresh basil
2 tbsp of minced shallots
1 tsp of crushed garlic
1 cup of cubed fresh Mozzarella (an additional 1/2 cup of Brie with the rind removed makes the dish even better)
1/4 cup of extra virgin olive oil
Salt and pepper to taste
In a large bowl combine tomatoes, basil, thyme, shallots, garlic, olive oil, cheese, salt, and pepper. Marinate the mixture for one hour. Prepare pasta al dente. Mix together hot pasta and sauce. Serve immediately.
2 pounds of fresh tomatoes (peeled [boil for 1 minute and then remove skins], diced, and cut)
1 green bell pepper
1 large sweet onion
1 bunch of cilantro (stemmed and coarsely chopped)
2 cloves of garlic
2-3 hot peppers
1/8 cup of cider vinegar
1 tsp nutmeg 1 tsp of ginger 1 tsp of cumin
Salt and pepper to taste
Juice of one lime
Place diced tomatoes in a serving bowl. Lightly food process the onion, garlic, and peppers (it has a better texture if it’s coarse and not pureed). Add all other dry ingredients and lightly food process (just enough to mix). Add the mixture to the tomatoes, drizzle with vinegar and lime, and lightly toss. Serve immediately with corn tortilla chips. For an exquisite variation, fire-roast the tomatoes, peppers, and onions before adding.
Hot Tomato Soup
4 cups of peeled and diced tomatoes (1-2 pounds)
4 cups of tomato juice
12 fresh basil leaves
1 stick of unsalted butter
1 cup of whipping cream
1/4 tsp of cracked pepper
Salt to taste
Pour tomatoes and tomato juice into a large saucepan. Simmer for about thirty minutes Add the basil to the tomato mixture, pour into a blender, and blend until smooth. Return the soup to the pan, add butter, cream, salt, and pepper. Heat the soup until the butter is melted, stir and serve immediately.
3, 14 oz cans of chicken broth
2 cups of fresh-diced tomatoes (about 1 pound)
2, 9 oz package of 3 cheese tortellini
2 cloves of garlic, finely minced
12 fresh basil leaves, coarsely chopped
4 fresh scallions, finely chopped
Combine all ingredients and bring to a boil. Then simmer for forty minutes.
Tara’s Pizza Recipe (with fresh tomatoes and homemade pizza sauce)
Pizza crust - From and old Betty Crocker Cook Book
1 pkg. (or 1 Tbsp.) dry yeast
1 cup warm water
2 1/2 cups flour
2 Tbsp. vegetable oil
1 tsp. sugar
1 tsp. salt
I have used both store-bought, all-purpose white, and wheat flour. I have also used freshly ground wheat. And then, I’ve made the recipe with a combination of both. Each combination makes a slightly different pizza crust. I recommend experimenting with what you have on hand and trying healthier ingredients as you can.
I’ve also used olive oil in place of the vegetable oil.
Pre-heat your oven to 425 degrees. Dissolve the yeast in water. Stir in other ingredients and let rest 5 minutes. Divide dough into sections depending on the size of the pizzas you are making. Roll out the dough, using a little flour as necessary to keep it from sticking. Before transferring the pizza dough to the baking sheet, sprinkle the pan with a generous amount of flour or corn meal; this will keep the crust from sticking to the baking sheet as you bake it.
The original recipe instructions say to bake your crust at 425 degrees for 15 to 20 minutes. I like to bake my crust on a solid metal pizza pan or cookie sheet for about 10 to 15 minutes. Make sure to poke several holes in the crust with a fork to keep the crust from ballooning. As the crust starts to brown just a bit, I remove it from the oven and transfer it to a mesh pizza-baking sheet. If you don’t have this type of a pizza sheet, then I recommend baking the crust according to the original recipe. The thing to be aware of is that the crust has to be baked in a way so that it doesn’t get soggy when you add the toppings and bake it again. This may take a little experimenting based on your oven and baking sheets. Once the crust is baked, I add the toppings: sauce, meat and/or vegetables, and cheese.
Pizza Sauce – I make mine from scratch.
1 quart of canned tomatoes – you can also use fresh tomatoes (w/o skins) or canned tomatoes
Italian seasoning to taste – or your own seasonings
I puree the tomatoes in a blender because the kids don’t like chunky pizza sauce (I actually prefer to only mash the tomatoes for a chunkier sauce). Add seasonings as desired. Simmer on a low heat for as long as possible. I usually start my sauce before making the crust, shredding the cheese, etc.
Toppings – use what you like or have on hand. For the meat: my kids really like using pepperoni I buy from the store. I also make a sausage pizza using our own ground pork. We also occasionally add sautéed mushrooms or spinach. Fresh tomatoes are my favorite. The pizzas are usually topped with shredded mozzarella cheese. For a fancier pizza, I will use goat cheese, either Chevre or Queso Blanco. Once the toppings are added, bake the pizza for about 20 minutes or until the cheese browns.
3, 14 oz. cans of low-sodium chicken broth
2 tbsp of olive oil
4 cups of Arborio rice
1 small carrot, finely shredded
12 oz of halved cherry tomatoes
4 tbsp of unsalted butter
1/2 cup of grated Parmesan cheese
Simmer broth in a saucepan over medium heat. Reduce heat to low after simmering to keep warm. Heat oil in a large saucepan over medium heat until hot. Add rice, stir to coat, and cook until translucent (this should take about 5 minutes). Stir in 1/2 cup of warm broth, stirring until it has been absorbed. Repeat until all broth is added. Add carrots and tomatoes, stir, and cook for another 10 minutes. Stir in butter, remove from heat, and top with cheese. Serve immediately.