Mama Mangia
Super Moderator
Yes we have a thread for tomatoes - but have you done anything new with them that you would like to share?
Cooking Forum
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care to share more 'mater recipes?
- Thread starter Mama Mangia
- Start date
Mama Mangia
Super Moderator
Moroccan Eggplant Tomato Salad
1 small globe eggplant
Salt
1 6-ounce can tomato paste
2 large tomatoes, cubed
2 teaspoons sweet paprika
1 teaspoon ground cumin
2 tablespoons olive oil
2 garlic cloves, minced
½ teaspoon sugar
freshly ground black pepper to taste
fresh lemon juice to taste
lettuce leaves for serving
10 black olives for garnish
1. Preheat oven to 375 degrees F.
2. Peel and coarsely cube the eggplant. Place the cubes on a kitchen towel and sprinkle them with salt. Let them stand for 15 minutes, then gently pat them dry.
3. In a 2-quart ovenproof baking dish, place the eggplant, tomato paste, tomatoes, paprika, cumin, olive oil, and garlic. Sprinkle with sugar. Mix all the ingredients well. Cover with aluminum foil, and cook until the eggplant in completely tender, 45 to 50 minutes. Stir once or twice while baking. If the mixture becomes too dry, add a little water.
4.Place the mixture in a serving dish and season with salt and pepper. Stir in enough lemon juice to obtain a light, tangy taste. To serve, top with black olives.
1 small globe eggplant
Salt
1 6-ounce can tomato paste
2 large tomatoes, cubed
2 teaspoons sweet paprika
1 teaspoon ground cumin
2 tablespoons olive oil
2 garlic cloves, minced
½ teaspoon sugar
freshly ground black pepper to taste
fresh lemon juice to taste
lettuce leaves for serving
10 black olives for garnish
1. Preheat oven to 375 degrees F.
2. Peel and coarsely cube the eggplant. Place the cubes on a kitchen towel and sprinkle them with salt. Let them stand for 15 minutes, then gently pat them dry.
3. In a 2-quart ovenproof baking dish, place the eggplant, tomato paste, tomatoes, paprika, cumin, olive oil, and garlic. Sprinkle with sugar. Mix all the ingredients well. Cover with aluminum foil, and cook until the eggplant in completely tender, 45 to 50 minutes. Stir once or twice while baking. If the mixture becomes too dry, add a little water.
4.Place the mixture in a serving dish and season with salt and pepper. Stir in enough lemon juice to obtain a light, tangy taste. To serve, top with black olives.
Mama Mangia
Super Moderator
Tunisian Pasta Sauce with Capers
3 large tomatoes
8 unpeeled garlic cloves
2 tablespoons capers, drained
2 teaspoons caper juice
15 fresh flat-leaf parsley sprigs, minced
2 tablespoons olive oil
Salt and freshly ground pepper to taste
1 tablespoon harissa
1 jalapeno chili, seeded, deribbed, and minced (optional)
1. Preheat the broiler. Place the tomatoes on a lightly oiled baking sheet, and broil about 1 inch from the heat source, until the skins are evenly blackened. Set aside to cool. Broil the unpeeled garlic cloves until lightly browned on both sides. Five to six minutes. Set aside to cool.
2. When the tomatoes are cool enough to handle, peel, seal, and finely dice them. Place them in a colander to drain for 30 minutes. Squeeze the tender garlic cloves out of their skins and mash them coarsely with a fork. Set a side.
3. Transfer the tomatoes to a serving bowl. Stir in the garlic, capers, caper juice, half of the parsley, one tablespoon of the olive oil, salt, pepper, harrisa, and optional jalapeno.
3 large tomatoes
8 unpeeled garlic cloves
2 tablespoons capers, drained
2 teaspoons caper juice
15 fresh flat-leaf parsley sprigs, minced
2 tablespoons olive oil
Salt and freshly ground pepper to taste
1 tablespoon harissa
1 jalapeno chili, seeded, deribbed, and minced (optional)
1. Preheat the broiler. Place the tomatoes on a lightly oiled baking sheet, and broil about 1 inch from the heat source, until the skins are evenly blackened. Set aside to cool. Broil the unpeeled garlic cloves until lightly browned on both sides. Five to six minutes. Set aside to cool.
2. When the tomatoes are cool enough to handle, peel, seal, and finely dice them. Place them in a colander to drain for 30 minutes. Squeeze the tender garlic cloves out of their skins and mash them coarsely with a fork. Set a side.
3. Transfer the tomatoes to a serving bowl. Stir in the garlic, capers, caper juice, half of the parsley, one tablespoon of the olive oil, salt, pepper, harrisa, and optional jalapeno.
Mama Mangia
Super Moderator
African Tomato-Avocado Soup
3 lb tomatoes peeled and seeded
2 tablespoons tomato paste
1 cup buttermilk
1 tablespoon olive oil
1 avocado, mashed to a puree
juice of 1 lemon
2 tablespoons finely minced parsley
salt and pepper to taste
hot pepper sauce
garnish
1 cucumber, peeled and seeded and diced
1. Puree tomatoes in a food processor or food mill, then press through a sieve to remove seeds. In a large mixing bowl, beat the pureed tomatoes, tomato paste, buttermilk, and oil. Toss pureed avocado with 1 tablespoon lemon juice to hold the color. Add the avocado, remaining lemon juice, and parsley to the tomato mixture; stir to mix well.
2. Season to taste with salt and pepper, and a generous number of drops of hot pepper sauce. Refrigerate several hours before serving.
3. At serving time, taste soup for seasonings. Ladle into individual bowl and have guest garnish their portions with cucumber and sour cream. Pass hot pepper sauce around to add more piquancy.
3 lb tomatoes peeled and seeded
2 tablespoons tomato paste
1 cup buttermilk
1 tablespoon olive oil
1 avocado, mashed to a puree
juice of 1 lemon
2 tablespoons finely minced parsley
salt and pepper to taste
hot pepper sauce
garnish
1 cucumber, peeled and seeded and diced
1. Puree tomatoes in a food processor or food mill, then press through a sieve to remove seeds. In a large mixing bowl, beat the pureed tomatoes, tomato paste, buttermilk, and oil. Toss pureed avocado with 1 tablespoon lemon juice to hold the color. Add the avocado, remaining lemon juice, and parsley to the tomato mixture; stir to mix well.
2. Season to taste with salt and pepper, and a generous number of drops of hot pepper sauce. Refrigerate several hours before serving.
3. At serving time, taste soup for seasonings. Ladle into individual bowl and have guest garnish their portions with cucumber and sour cream. Pass hot pepper sauce around to add more piquancy.
Mama Mangia
Super Moderator
Indian Tomato Chutney
8 medium size ripe tomatoes
1/2 cup vinegar
4 cloves garlic, peeled
2 dried green chili peppers
2-inch piece green ginger, peeled
2 cups granulated sugar
1/2 teaspoon salt
1. Peel, seed and slice tomatoes and place in saucepan.
2. Reserve 1/4th cup vinegar and add the rest to the tomatoes. Cook until tomatoes are soft.
3. Grind together the garlic, Chile peppers and ginger. Mix with the reserved vinegar and add to the tomatoes along with the sugar and salt.
4. Cook until the mixture thickens, then cool and chill.
8 medium size ripe tomatoes
1/2 cup vinegar
4 cloves garlic, peeled
2 dried green chili peppers
2-inch piece green ginger, peeled
2 cups granulated sugar
1/2 teaspoon salt
1. Peel, seed and slice tomatoes and place in saucepan.
2. Reserve 1/4th cup vinegar and add the rest to the tomatoes. Cook until tomatoes are soft.
3. Grind together the garlic, Chile peppers and ginger. Mix with the reserved vinegar and add to the tomatoes along with the sugar and salt.
4. Cook until the mixture thickens, then cool and chill.
Mama Mangia
Super Moderator
Mexican Tomato Lime Soup
3 cloves of garlic, pressed
2 teaspoons ground cumin
1 tablespoons vegetable oil
46 ounces tomato juice
2 cups chopped fresh tomatoes
1/4 cup lime juice
3 tablespoons chopped fresh cilantro
Tabasco or other hot pepper sauce to taste
2 cups baked tortilla chips, coarsely crushed
1. In a soup pot on low heat, sauté the garlic and cumin in the oil for a minute. Be careful not to brown the garlic.
2. Stir in the tomato juice, fresh tomatoes, lime juice, and cilantro. Bring to a simmer and continue to cook for several minutes. Add hot sauce to taste.
3. Place the tortilla chips in large, shallow soup bowls, and ladle the soup over them.
3 cloves of garlic, pressed
2 teaspoons ground cumin
1 tablespoons vegetable oil
46 ounces tomato juice
2 cups chopped fresh tomatoes
1/4 cup lime juice
3 tablespoons chopped fresh cilantro
Tabasco or other hot pepper sauce to taste
2 cups baked tortilla chips, coarsely crushed
1. In a soup pot on low heat, sauté the garlic and cumin in the oil for a minute. Be careful not to brown the garlic.
2. Stir in the tomato juice, fresh tomatoes, lime juice, and cilantro. Bring to a simmer and continue to cook for several minutes. Add hot sauce to taste.
3. Place the tortilla chips in large, shallow soup bowls, and ladle the soup over them.
Mama Mangia
Super Moderator
Yucatan Charred Tomato Mint Salsa
3 Roma (plum) tomatoes, pan-roasted until blistered, deeply browned, and soft
1 thick slice medium-sliced white onion, pan-roasted until brown and soft
1 medium-sized clove garlic, pan-roasted until brown and soft, then peeled
2 serrano chilies with seeds, roughly chopped
12 fresh cilantro leaves, coarsely chopped
3 large fresh mint leaves, finely chopped
¼ teaspoon toasted and ground cumin
¼ cup water
½ teaspoon kosher salt
1. Chop together with a knife or food processor the tomatoes, onion, and garlic until you have a coarsely textured salsa.
2. Add the chiles, cilantro, mint, cumin, water, and salt. Process briefly to mix. This salsa should be chunky.
3 Roma (plum) tomatoes, pan-roasted until blistered, deeply browned, and soft
1 thick slice medium-sliced white onion, pan-roasted until brown and soft
1 medium-sized clove garlic, pan-roasted until brown and soft, then peeled
2 serrano chilies with seeds, roughly chopped
12 fresh cilantro leaves, coarsely chopped
3 large fresh mint leaves, finely chopped
¼ teaspoon toasted and ground cumin
¼ cup water
½ teaspoon kosher salt
1. Chop together with a knife or food processor the tomatoes, onion, and garlic until you have a coarsely textured salsa.
2. Add the chiles, cilantro, mint, cumin, water, and salt. Process briefly to mix. This salsa should be chunky.
Mama Mangia
Super Moderator
Spanish Tomato Sauce with Garlic and Orange
3 tablespoons extra virgin olive oil
10 garlic cloves, peeled and lightly smashed
2 cups cored and chopped tomatoes with liquid
pinch of cayenne or ½ teaspoons paprika
salt and black pepper to taste
1 orange, sliced
1. Put the oil in a 10-inch skillet or medium saucepan over medium heat. A minute later, add the garlic and cook, stirring and turning the cloves occasionally, until they are slightly browned, 5 to 10 minutes. Add the tomato and stir, then remaining ingredients.
2. Adjust the heat so the mixture simmers steadily and cook, stirring occasionally, for about 15 minutes, until thick and quite tasty. Remove the orange, and serve hot.
3 tablespoons extra virgin olive oil
10 garlic cloves, peeled and lightly smashed
2 cups cored and chopped tomatoes with liquid
pinch of cayenne or ½ teaspoons paprika
salt and black pepper to taste
1 orange, sliced
1. Put the oil in a 10-inch skillet or medium saucepan over medium heat. A minute later, add the garlic and cook, stirring and turning the cloves occasionally, until they are slightly browned, 5 to 10 minutes. Add the tomato and stir, then remaining ingredients.
2. Adjust the heat so the mixture simmers steadily and cook, stirring occasionally, for about 15 minutes, until thick and quite tasty. Remove the orange, and serve hot.
Mama Mangia
Super Moderator
Greek Stuffed Tomatoes
12 firm, ripe tomatoes
salt and granulated sugar
3 tablespoons olive oil or butter
1 medium onion, or 3 scallions chopped fine
2 cloves garlic, chopped
½ cup chopped fresh parsley
½ pound lean lamb or veal, ground
¼ cup dry white wine
¼ cup water
5 to 6 tablespoons raw long grain white rice
Tomato juice, if necessary
Freshly ground pepper
2 sprigs fresh mint or basil
Pinch of grated nutmeg
1. Wash the tomatoes, then turn each stem side down, and with a sharp knife carefully slice a cap off the bottom, being careful not to detach the cap entirely. With a small spoon, scooped the pulp into a bowl, being careful to leave the shell intact. Place the tomato shells in a baking dish large enough to support them side by side. Sprinkle the inside of the shells with salt and sugar.
2. Meanwhile prepare the stuffing. Heat the oil in a heavy skillet and add the onions. Cook over moderate heat until soft and transparent. Then add the garlic and parsley and blend. Add the meat, mixing with a fork. Then add the wine and water, cover, and simmer for a few minutes. Add the rice and tomato pulp and stir. Tomato juice may be added if necessary since the mixture should provide enough liquid for the rice to absorb.
3. Cover the skillet and simmer about seven minutes, then add salt, pepper, mint or basil, and nutmeg. Remove from the heat and fill the tomatoes up about two thirds of the way with the stuffing and liquid. Cover with tomato caps, brush with oil. Bake in a moderate 350° oven until the rice is tender, approximately 50 minutes to one hour, basting inside the tomatoes with liquid released by them. Serve warm.
12 firm, ripe tomatoes
salt and granulated sugar
3 tablespoons olive oil or butter
1 medium onion, or 3 scallions chopped fine
2 cloves garlic, chopped
½ cup chopped fresh parsley
½ pound lean lamb or veal, ground
¼ cup dry white wine
¼ cup water
5 to 6 tablespoons raw long grain white rice
Tomato juice, if necessary
Freshly ground pepper
2 sprigs fresh mint or basil
Pinch of grated nutmeg
1. Wash the tomatoes, then turn each stem side down, and with a sharp knife carefully slice a cap off the bottom, being careful not to detach the cap entirely. With a small spoon, scooped the pulp into a bowl, being careful to leave the shell intact. Place the tomato shells in a baking dish large enough to support them side by side. Sprinkle the inside of the shells with salt and sugar.
2. Meanwhile prepare the stuffing. Heat the oil in a heavy skillet and add the onions. Cook over moderate heat until soft and transparent. Then add the garlic and parsley and blend. Add the meat, mixing with a fork. Then add the wine and water, cover, and simmer for a few minutes. Add the rice and tomato pulp and stir. Tomato juice may be added if necessary since the mixture should provide enough liquid for the rice to absorb.
3. Cover the skillet and simmer about seven minutes, then add salt, pepper, mint or basil, and nutmeg. Remove from the heat and fill the tomatoes up about two thirds of the way with the stuffing and liquid. Cover with tomato caps, brush with oil. Bake in a moderate 350° oven until the rice is tender, approximately 50 minutes to one hour, basting inside the tomatoes with liquid released by them. Serve warm.
Mama Mangia
Super Moderator
Italian Tomato Mozzarella Salad
2 large ripe tomatoes, each cut into 8 wedges
4 oz (1/2 cup) mozzarella cheese, grated or cut into cubes
1 tbsp dried basil or 1 bunch fresh basil leaves chopped
2 tbsp vegetable oil
¼ cup vinegar
1. Place tomatoes, cheese & basil in a serving bowl.
2. Place oil & vinegar into a jar, cover & shake well. You may also use a zip-lock bag or any other container with a lid that you can shake.
3. Pour oil & vinegar over the tomatoes & toss gently to mix.
4. Serve immediately or store in the refrigerator to allow flavors to blend.
Suggestion: To enable the basil flavor to blend better, let the basil to steep in the vinegar overnight, then add the oil to the basil vinegar and shake.
2 large ripe tomatoes, each cut into 8 wedges
4 oz (1/2 cup) mozzarella cheese, grated or cut into cubes
1 tbsp dried basil or 1 bunch fresh basil leaves chopped
2 tbsp vegetable oil
¼ cup vinegar
1. Place tomatoes, cheese & basil in a serving bowl.
2. Place oil & vinegar into a jar, cover & shake well. You may also use a zip-lock bag or any other container with a lid that you can shake.
3. Pour oil & vinegar over the tomatoes & toss gently to mix.
4. Serve immediately or store in the refrigerator to allow flavors to blend.
Suggestion: To enable the basil flavor to blend better, let the basil to steep in the vinegar overnight, then add the oil to the basil vinegar and shake.
Mama Mangia
Super Moderator
Gazpacho
4 1/2 pounds ripe tomatoes
1 medium-size red onion, coarsely chopped
2 cups basil leaves
1/2 cup bread crumbs
1 tbsp salt
1 tbsp sugar
3 to 4 tbsp olive oil
2 tbsp red wine vinegar (optional)
Basil leaves, for garnish
Cubed raw vegetables, such as cucumbers, red and yellow bell peppers, carrots, onion and zucchini
Croutons
1. Cut up the tomatoes and puree in a food processor. Working in batches if necessary, add the onion, basil and bread crumbs and puree until smooth.
2. Transfer the tomato mixture to a fine-mesh plastic strainer. Using a wooden spoon, push the puree through the sieve. At the end, make a fist and scrub as much through as you can.
3. Season with the salt and sugar. Slowly stir in the oil, adding as much as you like. A Sicilian would like a lot. Check the seasoning and adjust if necessary. Refrigerate for at least one day or up to one week.
4. Just before serving, taste and adjust the seasoning. Add vinegar to taste. Put some ice cubes in the soup if you like. Decorate with whole basil leaves and serve. Pass the vegetables and croutons.
4 1/2 pounds ripe tomatoes
1 medium-size red onion, coarsely chopped
2 cups basil leaves
1/2 cup bread crumbs
1 tbsp salt
1 tbsp sugar
3 to 4 tbsp olive oil
2 tbsp red wine vinegar (optional)
Basil leaves, for garnish
Cubed raw vegetables, such as cucumbers, red and yellow bell peppers, carrots, onion and zucchini
Croutons
1. Cut up the tomatoes and puree in a food processor. Working in batches if necessary, add the onion, basil and bread crumbs and puree until smooth.
2. Transfer the tomato mixture to a fine-mesh plastic strainer. Using a wooden spoon, push the puree through the sieve. At the end, make a fist and scrub as much through as you can.
3. Season with the salt and sugar. Slowly stir in the oil, adding as much as you like. A Sicilian would like a lot. Check the seasoning and adjust if necessary. Refrigerate for at least one day or up to one week.
4. Just before serving, taste and adjust the seasoning. Add vinegar to taste. Put some ice cubes in the soup if you like. Decorate with whole basil leaves and serve. Pass the vegetables and croutons.
Mama Mangia
Super Moderator
Tomatoes Provencal with
Anchovy Persillade
6 red tomatoes
3 garlic cloves, minced
1/2 cup minced fresh flat-leaf parsley
6 anchovy fillets, rinsed and finely chopped
3 slices day-old bread, grated to crumbs in a blender or food processor
Salt and freshly ground pepper to taste
3 tbsp olive oil
1. Heat the oven to 350 degrees. Cut the tops off the tomatoes, turn them upside down and remove the seeds and pulp with your fingers. Lightly salt the insides and place them, cut-side down, on a wire rack for about 20 minutes to drain.
2. In a medium bowl, mix together the garlic, parsley, chopped anchovies, bread crumbs, salt and pepper. Moisten with 1 tablespoon of the olive oil.
3. Arrange the tomatoes in a shallow baking or gratin dish. Gently press the mixture into the tomatoes, drizzle with the remaining 2 tablespoons olive oil and bake for 30 minutes, or until the tomatoes are very soft and the tops are browned.
Anchovy Persillade
6 red tomatoes
3 garlic cloves, minced
1/2 cup minced fresh flat-leaf parsley
6 anchovy fillets, rinsed and finely chopped
3 slices day-old bread, grated to crumbs in a blender or food processor
Salt and freshly ground pepper to taste
3 tbsp olive oil
1. Heat the oven to 350 degrees. Cut the tops off the tomatoes, turn them upside down and remove the seeds and pulp with your fingers. Lightly salt the insides and place them, cut-side down, on a wire rack for about 20 minutes to drain.
2. In a medium bowl, mix together the garlic, parsley, chopped anchovies, bread crumbs, salt and pepper. Moisten with 1 tablespoon of the olive oil.
3. Arrange the tomatoes in a shallow baking or gratin dish. Gently press the mixture into the tomatoes, drizzle with the remaining 2 tablespoons olive oil and bake for 30 minutes, or until the tomatoes are very soft and the tops are browned.
chubbyalaskagriz
New member
Dang, mama! You've covered just about everything except South American Gila Monster Gonad and Tomato Surprise w/ Tater Tot Topping! Would you happen to have a recipe for it? (Hee-Hee!!!) 
(BTW- thanks for the bounty of recipes- tomatoes are my FRIEND!)
(BTW- thanks for the bounty of recipes- tomatoes are my FRIEND!)
Mama Mangia
Super Moderator
I just happen to have that one!
First ya gotta jump in your kayak and head on down the California Coast - past Baja California and Mexico - keep paddlin' till you hit the center of the Brazilian area.
Make sure you gotta BIG rat trap!
spread some peanut butter on some cheese crackers and douse with cayenne and set in the trap and wait. When you hear the snap of the trap - finish 'im off with a big ol' club.
The only part edible is the gonads - so you carefully remove them - (making him a unich) and pack in ice. Paddle home the same way.
Once you get them gonads home - soak for 2 hours in cold water to remove all kinds of disgusting things that may be lurking there - changing the water every 15 minutes. Then rinse thoroughly under cool running water.
Process in your processor until coarsely ground and add fresh plum maters. Season with tons of garlic, salt, pepper, parsley and some Italian seasoning. Mix well and form into patties; grill or skillet fry until you reach an internal temperature of 190* F.
Remove from skillet and transfer to casserole; plop a bunch of tater tots on top; sprinkle with paprika; heat until the taters are hot.
Serve with an organic salad of weeds and additional maters with a squeeze of lemon juice.
Enjoy!
First ya gotta jump in your kayak and head on down the California Coast - past Baja California and Mexico - keep paddlin' till you hit the center of the Brazilian area.
Make sure you gotta BIG rat trap!
spread some peanut butter on some cheese crackers and douse with cayenne and set in the trap and wait. When you hear the snap of the trap - finish 'im off with a big ol' club.
The only part edible is the gonads - so you carefully remove them - (making him a unich) and pack in ice. Paddle home the same way.
Once you get them gonads home - soak for 2 hours in cold water to remove all kinds of disgusting things that may be lurking there - changing the water every 15 minutes. Then rinse thoroughly under cool running water.
Process in your processor until coarsely ground and add fresh plum maters. Season with tons of garlic, salt, pepper, parsley and some Italian seasoning. Mix well and form into patties; grill or skillet fry until you reach an internal temperature of 190* F.
Remove from skillet and transfer to casserole; plop a bunch of tater tots on top; sprinkle with paprika; heat until the taters are hot.
Serve with an organic salad of weeds and additional maters with a squeeze of lemon juice.
Enjoy!
CanMan
New member
"On The Border" Salsa
2 large Roma tomatoes -- coarsely chopped
2 14.5 oz cans diced tomatoes -- Mexican style
2 jalapenos -- seeded and coarsely chopped
2 tablespoons red wine vinegar
1 tablespoon cumin -- to taste
4 cloves garlic -- minced
1 large vidalia onion -- coarsely chopped
1/4 teaspoon salt -- to taste
1/3 cup cilantro -- coarsely chopped
1/2 teaspoon cayenne -- to taste
1. Combine all ingredients in a food processor or blender.
2. Pulse until blended.
2 large Roma tomatoes -- coarsely chopped
2 14.5 oz cans diced tomatoes -- Mexican style
2 jalapenos -- seeded and coarsely chopped
2 tablespoons red wine vinegar
1 tablespoon cumin -- to taste
4 cloves garlic -- minced
1 large vidalia onion -- coarsely chopped
1/4 teaspoon salt -- to taste
1/3 cup cilantro -- coarsely chopped
1/2 teaspoon cayenne -- to taste
1. Combine all ingredients in a food processor or blender.
2. Pulse until blended.
CanMan
New member
Tomato Corn Salsa
12 cherry tomatoes -- finely chopped
1/2 teaspoon kosher salt
1/2 cup cooked fresh corn or thawed frozen corn kernels
1 tablespoon fresh lime juice
1 garlic clove -- minced
1 tablespoon chopped fresh cilantro
2 teaspoons olive oil
Additional kosher salt and freshly ground black pepper to taste
Toss the tomatoes with the salt and drain in a colander for 15 minutes.
Combine the tomatoes, corn, lime juice, garlic, cilantro and olive oil in a large bowl.
Season with salt and pepper, and toss well.
12 cherry tomatoes -- finely chopped
1/2 teaspoon kosher salt
1/2 cup cooked fresh corn or thawed frozen corn kernels
1 tablespoon fresh lime juice
1 garlic clove -- minced
1 tablespoon chopped fresh cilantro
2 teaspoons olive oil
Additional kosher salt and freshly ground black pepper to taste
Toss the tomatoes with the salt and drain in a colander for 15 minutes.
Combine the tomatoes, corn, lime juice, garlic, cilantro and olive oil in a large bowl.
Season with salt and pepper, and toss well.
CanMan
New member
Broiled Tomatoes with Horseradish
2 large tomatoes
2 tablespoons bread crumbs
2 tablespoons horseradish
1 tablespoon lemon juice
1/8 teaspoon salt
1/4 teaspoon paprika
2 teaspoons fresh parsley
3 tablespoons grated Parmesan cheese
1. Cut tomatoes in half, crosswise.
2. Combine crumbs, horseradish, lemon juice, salt and paprika.
3. Spread mixture over tomatoes halves. Sprinkle with chopped parsley and the cheese.
4. Place in a broiler pan; broil 3 inches from heat 3-5 minutes until heated through. Serve immediately.
2 large tomatoes
2 tablespoons bread crumbs
2 tablespoons horseradish
1 tablespoon lemon juice
1/8 teaspoon salt
1/4 teaspoon paprika
2 teaspoons fresh parsley
3 tablespoons grated Parmesan cheese
1. Cut tomatoes in half, crosswise.
2. Combine crumbs, horseradish, lemon juice, salt and paprika.
3. Spread mixture over tomatoes halves. Sprinkle with chopped parsley and the cheese.
4. Place in a broiler pan; broil 3 inches from heat 3-5 minutes until heated through. Serve immediately.
Cook Chatty Cathy
New member
chubbyalaskagriz
New member
RE: "I just happen to have that one!
First ya gotta jump in your kayak and head on down the California Coast - past Baja California and Mexico - keep paddlin' till you hit the center of the Brazilian area."
mama- this is a HILARIOUSLY-CREATIVE recipe that offers something for everyone- the hunter, the world-traveler, sports/kayak enthusiasts- PERFECT! Hee-Hee! (And don't it just sound delish, too!)
First ya gotta jump in your kayak and head on down the California Coast - past Baja California and Mexico - keep paddlin' till you hit the center of the Brazilian area."
mama- this is a HILARIOUSLY-CREATIVE recipe that offers something for everyone- the hunter, the world-traveler, sports/kayak enthusiasts- PERFECT! Hee-Hee! (And don't it just sound delish, too!)
The Ironic Chef
New member
C Man, that tomato and horseradish recipe looks great.
Excellent story Mama. And have to take my private jet to the west coast though and sail my private yacht to the island.
Excellent story Mama. And have to take my private jet to the west coast though and sail my private yacht to the island.