Recipes from Cooking with Doyle Moore on Focus 580

June 2, 2004:  Tomato Recipes

MAMA ARIEW’S STUFFED VEGETABLES

• 3 lbs beef

• 4 green peppers-cored

• 4 zucchini-small, cut in half so you can stuff

• 4 tomatoes – cored (save cap and pulp)

• 1 tablespoon minced onion

• ¾ tablespoon parsley

• 1½ -2 tablespoons rice (uncooked)

• salt and pepper to taste

• ¼ teaspoon ground cumin

• 2 eggs

• 1-2 pieces bread soaked in water

Core tomatoes. Scoop out center with spoon; reserve. Remove seeds and turn tomatoes cut side down on paper towel to drain. Meanwhile, seed and chop reserved centers saving juice. 

Mix together meat, bread and eggs (knead with hands, texture should be moist).  Stuff tomatoes with meat first, add rice mixture and tomato juice.  Put a tiny hole in the bottom of tomato so juices can run out.  Place “cap” back on tomato.

Place tomatoes upright, place green peppers top down, lay zucchini upright.

Cook in low, flat, uncovered baking dish with small amount of water in bottom, for 1 hour at 350 degrees.  Serves 4-6

PANZANELLA (TUSCAN BREAD SALAD)

(recipe from Epicurious.com)

Day old Crusty bread

2 tomatoes, chopped

¾ C thin sliced cucumber

½ C sliced red onion

½ C olive oil

2 tablespoons red wine vinegar

10 fresh basil leaves shredded

Mix all and serve.

Doyle suggested making early in morning so ingredients can combine flavors.  Also suggested sprinkling with fresh Parmesan.

Doyle’s favorite!!!

• Fresh sliced, peeled tomato

• Slice of buffalo mozzarella cheese

• Whole leaf of fresh basil

• Drizzle with olive oil

Kitchen Sink Tomato Sandwich

(from White Trash Cooking by Ernest Mickler (folk recipes from southern United States)

• 1-2 large fresh-picked, vine-ripened tomatoes

• 2 slices bread

• salt and pepper

• mayonnaise or Miracle Whip

In the peak of tomato season, chill 1 very large or 2 medium size tomatoes that have been vine-ripened and have plenty of juice.

Take 2 slices of bread and coat them with ¼ inch good mayonnaise.

Add layer of tomatoes cut ¼ inch thick.

Salt & Pepper to taste.

Add another slice of tomatoes and salt and pepper to taste again.

Add the other piece of bread on top of this.

Roll up your sleeves and start eating over the kitchen sink while the juice runs down your elbows.

TOMATO SOUP Northern Indian Style

from  Food and Wine May 2000

• 1¾ pounds tomatoes, peeled, chopped (can use fresh or frozen)

• 2 tablespoons vegetable oil

• 2 teaspoons black mustard seed (pop as cook)

• 1 med. onion chopped

• ½ teaspoon coriander

• ¼ teaspoon turmeric

• 2 dried red chilies

• ¼ C red lentils (rinsed)

• + 6 cups broth or water

Use large covered saucepan, cook tomatoes with oil and mustard seed, until all seeds are popped, then add onion, stir until soft.  Add coriander, turmeric, stir about 1 minute until you can smell spices, add lentils.  Add broth or water about 45 minutes.  Wonderful tomato soup and can be served either hot or cold.

Suggestions from callers:

• New kinds of tomatoes include:

  • Black Krim tomato (these will keep until late fall) – dark almost black in color

  • Red October tomato

• Use cinnamon basil on tomatoes

• To freeze whole tomatoes – cut core out of tomato (so it will not explode), put into refrigerator to cool then, put into freezer in plastic bag

Scalloped Tomatoes

Sauté onions and bread crumbs together

Chunk plum tomatoes (less watery)

Bake until set

Tomato Salad

• tomatoes (canned)

• salt

• olive oil

• red wine vinegar

• salt and pepper

• oregano or fresh basil

• lettuce & dried Italian olives for garnish

Serve with good Italian bread.