August 17, 2017 at 2:56 p.m.
Let’s get right to tomato recipes.
TOMATO N’ BACON BAKE
4 slices bacon, diced
1 clove garlic minced
1 medium onion, thinly sliced, cutting slices in half
1/4 lb. fresh mushrooms, sliced about 1/4-inch thick
1 T. flour
1/2 t. seasoned salt
5 medium tomatoes
6 T. Grated Parmesan cheese, divided
2 T. butter
Fry bacon pieces until crisp. Drain on paper towel; save drippings in skillet; set aside. Saute garlic, onion and mushrooms in skillet until tender. Stir in bacon, flour and seasoned salt; set aside. Cut tomatoes into half-inch slices. Place half of the tomatoes in a lightly greased 8-inch square baking dish. Spoon half of bacon/onion mixture over tomatoes. Sprinkle with 3 T. cheese. Repeat layers. Dot with butter. Bake at 350 degrees for 25 minutes. Makes 6 servings. This is good side-dish to serve with hamburgers
This open-face sandwich goes perfectly with a bowl of soup or fresh fruit for a light lunch. I may have passed this recipe on to you in the past, but it’s such a quick and easy sandwich to make I thought you might like to try it.
TOMATO CHEESE MELT
1 English muffin, split
1/4 c. shredded cheddar cheese
1/8 t. (or less) cayenne
2 tomato slices, the size of the muffin
1 T. shredded Parmesan cheese
On each muffin half, sprinkle half of cheddar cheese and cayenne pepper. Top with a tomato slice and Parmesan cheese. Broil 6-inches from the heat for about 4 minutes or until cheese is bubbly. Makes 2 open face sandwiches, for 1 person. Note: This sandwich is very easy to double for two people. Also, if you prefer not to use cayenne pepper, as it has a “bite” to eat, substitute a little white or black pepper.
Cabbage is in season as well as tomatoes so let’s put the two of them together for another good side-dish.
TOMATO CABBAGE STIR FRY
4 c. coarsely shredded cabbage
2 celery ribs sliced about 1/4 –inch thick
1 medium onion, cut in about 1/4 inch pieces
1 medium green pepper, cut in about 1/4 –inch pieces
2 T. butter or stick margarine
2 c. diced fresh tomatoes
1/2 t. salt
1/2 t. fresh dill weed or scant 1/2 t. dry dill weed
In large skillet over medium-high sauté cabbage, celery, onion and green pepper in butter or margarine until crisp-tender, about 10-12 minutes, stirring often. Stir in tomatoes and continue to cook for about 6-7 minutes or until veggies are just tender. Makes 6 servings.
Serve this tomato dish on the side. It’s a good, different veggie, from corn, beans, carrots, etc.
MICROWAVE CHEESY CRUMB TOMATOES
4 large tomatoes
1/3 c. dry bread crumbs
2 T. butter
2 T. grated Parmesan cheese
1/2 t. salt
Cut tomatoes in half crosswise; remove any part of stem. Arrange cut-side up on microwavable plate; set aside. In a small bowl, combine bread crumbs and butter; microwave on HIGH, uncovered, for 2-3 minutes or until golden brown/stirring often. ( Watch so it doesn’t get too brown.) Stir in cheese and seasonings. Sprinkle crumb mixture over each tomato half. Microwave on HIGH, uncovered 2-3 minutes or until hot. Makes 4 servings.
A note about tomatoes: To speed up ripening (if you pick them before they are fully ripened), put them in a fruit ripening owl or brown paper bag. As tomatoes ripen, they give off natural ethylene gas needed for the ripening process.
Thought for the Day: It must have taken a lot of courage to discover that frog legs are edible. (H-m-m-m, I don’t think I have that much courage, but some people don’t need encouragement.
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