September 9, 2010 at 9:21 a.m.
First, some tomato tips There are 4-5 medium tomatoes in 1 lb. of tomatoes. One pound of tomatoes peeled and seeded, equals about 1-1/2 c. of tomato pulp, and 2 small tomatoes, coarsely chopped, equal 1 cup. Nutritional value: one small tomato has 35 calories, 10 mg sodium, 0 gr. fat, 0 cholesterol, 1 gr. protein, 6 gr. carbs, 360 potassium, 1 gr. fiber and 1/3 of your daily vitamin C. So eat lots of tomatoes! If you pick them slightly green, DON'T ripen them on the window sill. Wrap them individually in news paper or put them in a brown paper bag and set them in a dark spot (at room temperature) for 3-4 days, depending on how green they are. The flavor will be much better.
I've been asked for a green tomato relish recipe. This is the one I use Bea.
GREEN TOMATO RELISH
12 large tomatoes
2 each, green and sweet red peppers
4 large onions
2 T. canning salt
2 c. white vinegar
1-1/2 c. sugar
1 T. celery seed
Scant 1 T. dry mustard
Grind veggies (you can use a food processor but chop the mixture small not mushy). Put in large bowl. Stir in salt; let stand about 2 hours. Drain well. In a saucepan combine vinegar, sugar, celery seed and dry mustard. Bring to a boil; add veggies and boil about 5 minutes. Sterilize 3-4 pint size jars and lids and caps. Ladle into jars; seal and process in boiling water bath for 10 minutes.
Makes 3-4 pints.
TOMATO BROCCOLI SALAD
2 large tomatoes cutting each in 8 wedges
1 large bunch of broccoli, cut in florets*
1 c. sliced fresh mushrooms
2 green onions, sliced, using most of greens
3/4 c. olive, canola or vegetable oil
1/3 c. tarragon or cider vinegar
2 T. water
1 t. each, lemon juice, sugar and salt (salt - optional)
3/4 t. dried thyme leaves
1 garlic clove, minced
1/2 t. celery seed
1/4 t. each, Italian seasoning, lemon pepper seasoning, paprika and ground mustard
Cook broccoli in small amount of water for 3-4 minutes or until crisp tender or steam until crisp tender. Rinse with cold water and drain well. Put in a large bowl; add tomatoes, mushrooms and onion. Combine dressing ingredients in a jar with a tight fitting lid; shake well. Pour over salad; toss gently. Cover and chill for 1 hour. Serve with a slotted spoon or drain before serving.
Makes 6-8 servings.
*After cutting off the florets from broccoli, save stems, cut them in half-inch pieces, blanch for 1 minute, drain, cool in ice water until cold, drain, freeze in a plastic bag and when you make cream of broccoli soup, add the stem pieces for more flavor. This is called, "Recycling broccoli!"
This next recipe is perfect to take to a pot-luck gathering. Be sure not to add the dressing before it's time to serve.
TOMATO PARMESAN SALAD
1-1/3 c. olive or canola oil
1 c. red wine vinegar (could substitute apple cider vinegar)
2 garlic cloves, minced
Salt and pepper to taste
1 head iceberg lettuce, torn, not sliced (I prefer to use Romaine)
2 small red onions, thinly sliced*
2 large or 3 medium tomatoes, bottoms cut enough to lightly squeeze some seeds out, then diced
1-4 oz. jar diced pimiento, drained
2/3 c. shredded Parmesan cheese - not grated cheese
In a jar with a tight fitting lid, combine first 5 ingredients; set aside. In a large salad bowl, toss salad gently to combine remaining ingredients. Chill until ready to serve. Just before serving, shake dressing ingredients several times; pour over salad and toss.
Makes 14-16 servings.
* If you don't have small red onions you can use a medium onion, but cut the rings in half.
Note: This recipe is easily cut in half if you'd like to make a smaller amount. You can make the amount of dressing given, but put half in the fridge, covered, for another time. It will keep for several weeks just as a purchased oil and vinegar dressing will.
FRESH VEGGIE PIZZA
1-15 oz. can pizza sauce
1 lb. frozen bread dough, thawed
6 T. grated Parmesan cheese, divided
1 c. diced green pepper (can use red sweet pepper)
1/2 c. julienned (cut in match-stick size) zucchini, unpeeled
1-1/2 c. finely shredded mozzarella cheese
Assorted toppings - Sliced ripe olives, diced sweet onion, sliced fresh mushrooms, or add pepperoni, cooked Italian sausage, diced chicken (which one of our daughters uses as a topping), etc.
Pat thawed dough onto lightly oiled 14-inch pizza pan, pressing up edges to form rim (can put dough on a large cookie sheet and press to make a 14-inch diameter crust, pressing up edges to make a rim, however, a pizza pan works best. Cover, let rise 30 minutes.
Sprinkle 2 T. Parmesan cheese over crust; gently spread with tomato sauce. Sprinkle with peppers, zucs, and remaining Parmesan. Top with favorite toppings. Drizzle very lightly with olive oil. Sprinkle with mozzarella cheese. Bake at 425 degrees for 20 minutes or until crust is golden brown and cheese is melted.
Makes 6 servings, depending on how many people are at the table! Yes, it's putzy but cut up all the veggies, measure the amount of cheese you need; put in plastic bags earlier in the day or the night before. Thaw the bread dough according to package. directions for slow rising, as in the fridge and you'll have a delicious pizza on the table in 30 minutes.
Note: You can add the same amount of yellow summer squash with the zucs if you wish.
TFD: What happens when the smog lifts over Los Angeles? UCLA! (pretty bad, Alice)!
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