Tomato Recipes
Andrea Said:
old fashioned cooked canned tomato recipes with bread and sugar added?We Answered:
I still make this just like my mother and grandmother did. First we cut up some onion and cook it in a little butter until transparent. Then you add your canned tomatoes (whole or sliced) are best. Sprinkle a few teaspoons of sugar (depending on how sweet you like them) over the tomatoes. Cook until them begin to soften a little, stirring occasionally. When they seem to be the degree of softness you like, tear up some white bread into small pieces and put in the pan. Stir around until they absorb some of the juice. Serve and enjoy!!Roy Said:
What are some good cheap homemade tomato soup recipes?We Answered:
The following recipe is easily doubled, and my family loves it. I got it from a "Taste of Home" magazine years ago. It serves six, so remember to get two cans (or bottles) of tomato juice at the store. Also, we like curry, but if you don't, just leave it out. It's not critical.Ingredients:
* 1/4 cup butter
* 1/4 cup all-purpose flour
* 1 teaspoon curry powder
* 1/4 teaspoon onion powder
* 1 can (46 ounces) tomato juice
* 1/4 cup sugar
* Oyster crackers, optional
Directions:
In a large saucepan, melt butter. Stir in flour, curry powder and onion powder until smooth. Gradually add tomato juice and sugar. Cook, uncovered, until thickened and heated through, about 5 minutes. Serve with crackers if desired. Yield: 6 servings.
Megan Said:
I need a good quick tomato recipes that I can eat 3 times a day?We Answered:
Fried green tomatoes, chicken cacciatore, chicken parmesan, salsa, canning them, brushcetta, spaghetti sauce, guacamole.....Gloria Said:
Tomato Recipes?We Answered:
You can make tomato and avocado sandwiches! Cook some tempeh and on bread add tomato, avocado, and veganiese! Also cut up some tomatoes with onions, asparagus, and artichokes and cook with a little vegetable oil and mix in with cooked couscous. You can slice tomatoes up with avocado and pit in a hummus pita wrap. You can make pasta with the tomatoes, make tomato sauce to go on top of spaghetti or pizza, make tomato soup.Here are some good recipes:
http://www.vegcooking.com/recipeshow.asp…
http://www.vegcooking.com/recipeshow.asp…
http://vegweb.com/index.php?board=465.0
http://www.fatfreevegan.com/search/searc…
Adrian Said:
Looking to make Tomato soup (in need of good recipes)?We Answered:
Tomato Soup -- This hearty tomato soup has chunks of vegetables and pasta. Serve with a grilled cheese sandwich. Just right for a cold weather lunch or supper.INGREDIENTS
1 (28 ounce) can tomato sauce
5 cups water
3 cubes vegetable bouillon
1 bay leaf
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 1/2 teaspoons dried parsley
1 1/2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot red pepper sauce
2 stalks celery, sliced
2 carrots, peeled and sliced
1 small zucchini, chopped
1 cup frozen corn
1/2 cup uncooked ditalini pasta
DIRECTIONS
In a large pot, mix the tomato sauce, water, vegetable bouillon, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, pepper, and hot red pepper sauce. Bring to a boil, reduce heat to low, and simmer at least 30 minutes.
Stir in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes.
Stir ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.
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Rich and Creamy Tomato Basil Soup --
INGREDIENTS
4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
DIRECTIONS
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
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Garden Fresh Tomato Soup --
INGREDIENTS
4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
DIRECTIONS
In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
Joan Said:
Tomato recipes?We Answered:
I make tomato juice with mine when I get too many to handle like that.........toamato soup is also good.Here's the recipe
1 qt Tomatoes
3 sm Onions; chopped
1 pt Water
Salt & pepper to taste
Butter the size of a walnut
pinch Baking soda
Soda crackers
Put tomatoes, onions and water in a kettle and
stew for about an hour. Remove from stove and
strain through a sieve. Put back into kettle and
add salt and pepper, butter, soda and milk. Bring
to a boil. Crumble in soda crackers and serve. You
could simply open a can of Campbell's, but this is
really better.
Alma Said:
Cherry tomato recipes?We Answered:
Here are a few recipes I use with cherry tomatoes....CHERRY TOMATO SALAD
Ingredients...
40 cherry tomatoes, halved
1 cup pitted and sliced green olives
1 (6 ounce) can black olives, drained and sliced
2 green onions, minced
3 ounces pine nuts
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon white sugar
1 teaspoon dried oregano
salt and pepper to taste
DIRECTIONS
In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.
GREEN BEANS WITH CHERRY TOMATOES
Ingredients...
1 1/2 pounds green beans, trimmed and cut into 2 inch pieces
1 1/2 cups water
1/4 cup butter
1 tablespoon sugar
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1 1/2 teaspoons chopped fresh basil
2 cups cherry tomato halves
DIRECTIONS
Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.
CREAMY PESTO PASTA CHICKEN SALAD
Ingredients.....
Creamy Buttermilk Dressing:
1 large garlic clove, minced
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup buttermilk
3 tablespoons rice wine vinegar
Pasta Salad:
2 tablespoons salt
1 pound bow tie (farfalle) pasta
8 ounces trimmed asparagus, cut into 1-inch lengths
1 pound cooked chicken breast strips, pulled into bite-size pieces
8 ounces cherry tomatoes, halved and lightly salted
1 (14 ounce) can whole artichoke hearts, drained, cut into sixths
3 green onions, thinly sliced
1/2 cup pine nuts, toasted in a small skillet over low heat until golden
1/4 cup pesto (homemade or refrigerated prepared variety)
DIRECTIONS
Mix dressing ingredients in a small bowl; keep chilled until ready to toss with salad. (Store in clean jar with lid.)
Bring 1 gallon of water and 2 Tbs. of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding asparagus the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside to cool while preparing remaining salad ingredients.
Place all salad ingredients (except buttermilk dressing) in a large bowl or transfer to a gallon-size zippered bag. (Can be covered and refrigerated several hours at this point.) When ready to serve, add dressing; toss to coat and serve.
CREAMY SHRIMP STUFFED CHERRY TOMATOES
Ingredients...
2 pints cherry tomatoes
1/2 pound cooked shrimp - peeled and deveined
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup Parmesan cheese
2 teaspoons prepared horseradish
1 teaspoon lemon juice
salt and pepper to taste
1/4 cup chopped fresh parsley
DIRECTIONS
Cut the top off each cherry tomato, and scoop out the pulp. Place the tomatoes upside down on paper towels to drain.
In a food processor, mix the shrimp, cream cheese, mayonnaise, Parmesan cheese, horseradish, and lemon juice. Season with salt and pepper. Blend until smooth.
With a pastry bag, pipe the shrimp mixture into the cherry tomatoes. Garnish with parsley, and refrigerate until serving.
Good Eating..... :)