Recipes from Cooking with Doyle Moore on Focus 580

June 1, 2005:  Tomatoes

TOMATO JAM/PRESERVES

• Tomatoes

• Sugar

• Lemon juice

Cooked down to jam consistency, add little bit of lemon juice at end.  Refrigerate.

STEWED TOMATOES

• 1 can diced tomatoes

• 1 green pepper

• Sugar to taste

Add bread crumbs to mixture, cook till pepper is tender

Or

• 1 can diced tomatoes

• onions

• green peppers

• celery

• sugar

heat, brown  ½ C bread crumbs with butter and serve over top of

RED GAZPACHO

• 2 large tomatoes

• 1 can diced tomatoes

• 1 tsp sugar

• 1 Tbsp olive oil

• 1 cucumber

• 1 green Pepper

• ½ baguette's worth of day old bread

• yellow onion

• pinch of salt

Put into blender, then add red wine vinegar

Serve with small croutons, chopped cucumber, eggs, and/or diced onions passed around on tray.

Often served with ice cubes to keep very chilled.

TOMATO SALAD

• Fresh basil

• Fresh mozzarella, sliced

• Pesto

• Olive oil

• Tomatoes, sliced

FREEZE WHOLE TOMATO

Cut core out of top to relieve pressure. Put on pan put into freezer, then put into container.  Use as needed.

Or:

Put into paper bag and freeze.

TOMATO TOAST

• Tomato

• Cream sauce

• Pepper

• Can add poached egg to use as breakfast

Put over toast.  Sometimes called tomato gravy. 

TOASTED CHEESE

• Texas toast

• White cheddar cheese

• Sliced tomatoes

• caramelized sliced onion

Serve as open faced grilled sandwich.

TOMATOES AND MACARONI

• 1 can diced tomatoes

• bread crumbs

heat and add to cooked macaroni

EASY TOMATO

Core one whole tomato, fill with Parmesan cheese, top with tarragon leaf.

Place in shallow baking dish with small amount of butter.   Bake at 350° until just tender.