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Vegetable Basics
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What is Gleaning? |
Tomatoes
Choose: Plump, unblemished fruits with
a distinct tomato smell. One medium
tomato chopped equals about 1/2 cup.
Store: Tomatoes that are unripe but slightly pink should be stored in indirect light or in a paper bag to ripen. Ripe tomatoes should be kept in the refrigerator and used within a week.
How to use: Wash well and eat raw or cooked in your favorite recipe.
Recipes
Tomatoes Creole
2 Tbsp. oil
1 green pepper, sliced
1 onion, chopped fine
6 tomatoes, chopped
Salt and pepper to taste
1. Combine oil, green
pepper, and onion in a large pan. Cook over low heat until soft.
2. Add tomatoes. Cook slowly for 20 minutes. Season to taste
with salt and pepper. Serves 4 or 5.
Salsa
2 medium tomatoes, chopped
4 oz. can green chiles, chopped
1 cup corn
1/2 cup onion, chopped
1/2 tsp. chili powder
1/2 tsp. sugar
1/4 tsp. oregano
1/8 tsp. cayenne pepper
1/4 tsp. salt
1. Combine all ingredients in a microwave safe container.
2. Cover tightly. Microwave on high for 5 minutes or until boiling.
3. Refrigerate at least 4 hours before serving. Excellent on nachos or any Mexican food.
Tomato Rabbit
1 onion, chopped
1 Tbsp. oil
2 cups tomatoes, chopped
1/2 tsp. pepper
2 tsp. sugar
1-1/2 cups cheese, shredded
1/4 tsp. salt
1. In saucepan, cook onion in oil until tender.
2. Add tomatoes, pepper and sugar and heat.
3. Add cheese and heat slowly until melted.
4. Add egg, stirring constantly. Cook 1 minute longer. Can be served on toast, rice or pasta. Serves 4.
Tomato Crouton Casserole
8
medium tomatoes, peeled and cut into wedges
8 slices bread, crust removed and cubed
1/2
cup plus 2 Tablespoon butter or margarine, melted
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried thyme
3/4 cup grated Parmesan cheese
-
Preheat oven to 350°F.
- Arrange
tomatoes in a greased 13-in.x 9-in.x 2-in. pan.
- Top
with bread cubes.
- Combine
butter, salt, basil and thyme; drizzle over bread and tomatoes.
- Sprinkle
with cheese.
- Bake,
uncovered, for 30-35 minutes or until tomatoes are tender.
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