Tomatoes: The Ultimate Taste of Summer
Nothing brings to mind summer like the fresh taste of homegrown
tomatoes. One container of potting soil and a tomato plant
will allow you to enjoy fresh tomato dishes with just a little effort
and a few ingredients.
Growing Your Tomatoes
Tomatoes fall into categories such as determinate, which means
they grow to about 3 feet and stop; semi-determinates which grow
to 5 foot or so, and finally, indeterminates, which will continue to
grow until they are killed by frost. For a simple tomato to start
off with, visit your garden center and ask for a determinate tomato
plant. You will also need a 14 inch pot and potting soil. You
can support your plant with a stake, or a tomato cage as it grows.
Plant your tomato by stripping off all but the top 4-5 leaves and
put them into the dirt deeply where the leaves are about the
soil line. Be sure to place your pot in full sun, and keep the
soil moist, but avoid wetting the leaves. You also can fertilize
every two weeks if you wish. I do not use chemicals on my
plants because I have children and prefer to avoid them. If you
have fish, the water from the fish tank is a good thing to use
in place of fertilizer.
If you have room for more than one tomato by all means grow
as many as you can! You can also visit a farmer's market or
road side stand to buy your tomatoes for these wonderful, nutritious
recipes. DO NOT refrigerate your tomatoes! They will lose flavor
and texture if you store them in the frig. Store them at
room temperature for 2 to three days, away from sunlight.
After this you can use them in recipes, in canning or
wash, and core them, then freeze in bags or containers.
After freezing they will be mushy, but work great in cooked
dishes!
FRESH TOMATO RECIPES
White Bean and Tomato Salad
Ingredients:
1 (15 ounce can) white beans, drained and rinsed
1/2 cup red onion, chopped
1 cup (1/2 pound) tomatoes, seeded and diced
1/3 cup minced parsley
2 tablespoons lemon juice
1/2 tsp. each basil, thyme, and oregano
1/4 tsp. black pepper
2 tablespoons olive oil
Combine all ingredients; toss gently to mix. Chill until
ready to serve. Serves 4.
Roasted Tomato Salad
Ingredients:
6 large tomatoes
6 or so large fresh basil leaves
3 cloves of garlic
1 tablespoons extra virgin olive oil
salt and black pepper
Dressing:
1 tablespoons extra virgin olive oil
1 tablespoons balsamic vinegar
To garnish:
12 large fresh basil leaves
24 black olives
Preheat the oven to 400 degrees. Oil a shallow roasting
pan that is about 16 x12 inches. Skin the tomatoes by
pouring boiling water over them and leaving them for 1
minute. Drain and and cool, then slip off the skins. Cut
each tomato in half and place in the pan, cut side up.
Season with salt and pepper, and then sprinkle on the
chopped garlic evenly. Drizzle with olive oil and place a
basil leaf on each half-making sure it's covered lightly
in the olive oil also. Roast for 50-60 minutes or until the
edges are slightly blackened. Serve the tomatoes at room
temperature on individual serving plates with half a basil leaf
and a black olive on top. Whisk the oil and vinegar together
and drizzle over the tomatoes.
Green Beans and Tomato Italian
Ingredients:
3/4 pound green beans
1/2 cup red onion rings
1/4 cup Italian dressing
2 tomatoes, cut into thin wedges
2 tablespoons chopped fresh basil
Place green beans, onion and dressing in microwaveable
bowl; cover. Microwave on high 8-10 minutes or until
beans are tender-crisp , stirring after 2 minutes. Stir in
tomatoes and basil. Serves 6.
Broiled Tomatoes
Ingredients:
4 medium ripe tomatoes
1/4 cup cracker crumbs
1/2 tsp. salt
1/2 tsp. dried oregano or basil
1/2 tsp. dried thyme
1 tablespoon oil
Wash tomatoes, slice in half crosswise. Place on baking sheet,
cut side up. Mix crumbs, seasonings and oil. Sprinkle mixture
on each tomato. Broil 8-10 inches from heat about 4 minutes
or until golden brown. Garnish with parsley sprigs. Serves 4.
Calories 76, Fat 4 g, Cholesterol 8 g, Protein 2 g
Tomato Cottage Cheese Salad
Ingredients:
1 (12 ounce) carton cottage cheese
1/2 tsp. each of dried basil and oregano or 1 tsp. fresh
1/2 tsp. salt
3 medium to large tomatoes, sliced
Lettuce
Combine cottage cheese, herbs and salt.Arrange
3 tomato slices on lettuce for each salad. Top with
a mound of cottage cheese. Garnish with a sprinkling
of fresh chives on each salad. Makes 6 servings.
Italian Chicken, Tomato and Bread Salad
Ingredients:
4 large tomatoes,cut into 1/2 inch chunks
4 grilled chicken-breast halves, cut in strips
1 1/2 cups cubed Italian bread (1/2 inch cubes)
1 cup loosely packed basil, cut into thin strips
1/2 cup bottled Italian dressing
1/2 cup thinly sliced green onions
Mix all ingredients in a large serving bowl. Let stand
30 minutes for flavors to blend, or refrigerate up to
6 hours. Serves 5.
WHAT TO DO ABOUT GREEN TOMATOES
If you grow tomatoes you are most likely left with green
tomatoes when the frost is about to hit. Try bringing them
inside to ripen! They need to be kept around 55-70 degrees
while they ripen. The cooler the temperature, the longer it
will take. You can lay them individually in straw or shredded
paper. The tomatoes won't need light. Also try covering them
lightly with newspaper. The tomatoes have to be mature or
they won't ripen. Look for the tomatoes that are green with
white or pinkish tinges as the mature one. Tomatoes should
not be refrigerated before eating for the best taste. You can
use your green tomatoes in recipes as well. My grandma
made green tomato pie each year. It's a unique taste!
Green Tomato Pie
Ingredients:
1 double pie crust
2 cups chopped green tomatoes (green with no white)
1/2 cup brown sugar
2 tsp. white vinegar
1/2 tsp. cinnamon
1/2 cup chopped raisins
3 tablespoon melted butter
1/2 tsp. salt
1/4 tsp. ground cloves
1/8 tsp. nutmeg
Place the chopped green tomatoes with water
to cover and bring to a boil. Drain and add the
other filling ingredients. Place in a pie pan lined
with crust, place on the top crust and make two
or three slashes with a knife. Crimp the edge of
the crust with your fingers. Bake at 375 degrees
for about 40 minutes. Note: This recipe doesn't
call for it, but you can add 1 tablespoon of flour
to the mixture for thickening if you wish.
About the author:
Brenda Hyde is an avid gardener, freelance writer and
editor living in the Midwest with her husband and three
children.
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