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Great Tomato Ideas
Fresh tomatoes provide an
excellent source of vitamins and
minerals. In fact, one medium
tomato supplies more than 40 per
cent of the daily allowance of vita
min C and 20 percent of vitamin A,
plus potassium all with only 35
calories.
Take advantage of this seasonal
delight at roadsides stands and
markets.
Tomatoes mast ripen to a deep,
rich red color to achieve best fla
vor. Although vine-ripened toma
toes are superior in taste, some
times they are picked before fully
ripened.
Ripen pink tomatoes at 60-70
degrees in an open area with good
air circulation. Never refrigerate
tomatoes until they are red and ful
ly ripened and then only if neces
sary. Refrigerated tomatoes will
have a better eating flavor if allow
ed to warm to room temperature
before serving.
Tomatoes come in a variety of
shapes, sizes, and colors. The most
common is the larger round, red
tomato tiiat can be sliced for sand
wiches or burgers, cut m wedges,
diced lor salads or tacos, or cooked
into numerous kinds of sauces.
Small round tomatoes (some
times called Italian or Roma toma
toes) are the choice for preparing
secret family recipe sauces as they
cook down to a thicker sauce.
Homegrown, red rijx: tomatoes
can't be beat for taste Unfortu
nately shipped tomatoes available
during winter monthes lack the
superior taste of their summertime
cousins. Now is the time to pre
serve summertime’s goodness.
Here are some recipes from our
readers and from the Pennsylvania
Vegetable Marketing and
Research Program.
YELLOW TOMATO
MARMALADE
3'U cups coarsely chopped,
peeled, ripe yellow plum tomatoes
'U cup fresh lemon juice
Grated lemon rind of 1 large or 2
small lemons
6 cups granulated sugar
6-ounce bottle liquid fruit pectin
Put chopped tomatoes into a
small enamel or stainless steel pan
(do not add water). Bring to a boil,
reduce heat and simmer 10
minutes, stirring frequently.
Remove from heat and measure
out 3 cups tomatoes and juice.
Transfer to large stainless pot. Add
lemon juice, rind, and sugar. Bring
to a boil over medium heat and boil
hard for two minutes, stirring con
stantly. Remove from heat, stir in
pectin for about five minutes.
Skim froth off if needed and trans
fer to Vi pint jars. Process in hot
water bath for 10 minutes.
Yields 6 half pints.
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingredients
and clear instructions with each recipe you submit. Send your
recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609,
Ephrata, PA 17522. Recipes should reach our office one week
before publishing date listed below.
September
October
STEWED TOMATOES
4 quarts tomatoes, peeled,
chunked
'A cup green peppers, chopped,
optional
'h cup onions, chopped
% cup celery, chopped
'h teaspoon salt
4 teaspoons granulated sugar
2 teaspoons celery salt
Mix together all ingredients in a
large bowl or pot. Pack into jars to
within '/: -inch of top. Put on two
piece lid and tighten firmly. Pro
cess 55 minutes in boiling water
bath. Yields 5-6 pints.
SPICY BBQ SAUCE
1 cup tomato ketchup
'/«cup firmly packed brown
sugar
V< cup apple cider vinegar
3 tablespoons butter
'A cup lemon juice
1 tablespoon Worcestershire
sauce
1 tablespoon prepared mustard
1 teaspoon onion powder
‘A teaspoon garlic powder
‘A teaspoon celery salt
'A -% teaspoon hot pepper sauce
Combine all ingredients into
stainless steel or enamel saucepan.
Bring to a boil over medium heat,
reduce to simmer for IS minutes.
Use on pork, beef, or chicken.
Yields 2 cups.
TOMATO NUT CAKE
3 cups all-purpose Hour
1 cup whole wheat flour
2‘A teaspoon baking soda
2 teaspoons cinnamon
I'A teaspoon salt
1 teaspoon ground nutmeg
V< teaspoon ground allspice
Vi cup butter
IVi cups granulated sugar
1 cup firmly packed light brown
sugar
2'h cups tomato juice
2 teaspoons vanilla extract
1 cup chopped walnuts or
pecans
Preheat oven to 350 degrees.
Spray a bundl pan with nonstick
spray.
Sift together all-purpose and
wheal flour along with baking
soda, cinnamon, salt, nutmeg, and
allspice into a bowl or on waxed
paper and set aside.
In a large mixing bowl, cream
together butler and sugars. Add
dry ingredients alternately with
tomato juice. Beat in vanilla, fold
in chopped nuts. Pour into pre
pared bundt pan and bake for one
hour, 10 minutes or until tester
comes out clean.
Cool 10 minutes on wire rack,
then unmold to a serving plate.
Cooking with Apples
Using Rice
National Pork Month
Using Olive Oil
25-
2-
9-
16-
The all-time favorite way to use tomatoes is in pizza of course.
PAN-FRIED GREEN
OR RED TOMATOES
Recipe #1;
6 tablespoons olive oil
2 or 3 large greenish, red toma
toes, cored, cut crosswise into
'h -inch thick slices. Plain dried
bread crumbs or flour for
dredging.
Salt and pepper to taste
Place oil in a large skillet, turn
heat to medium high. When hot,
dredge the tomato slices in bread
crumbs or flour and lay in heated
oil.
Turn when one side is golden
brown, and continue to cook.
Sprinkle with salt and pepper to
taste. Serve hot.
Recipe #2:
'/> cup Canola oil
2 to 3 large red tomatoes with
just a tinge of orange
1 large egg beaten
2 cups plain or Italian-flavored
bread crumbs
Sait and pepper to taste
Place oil in large skillet over
medium heat. Slice tomatoes
'h -inch thick. Dredge tomatoes in
egg then in bread crumbs. Lay in
hot oil in pan. Fry until golden
brown on both sides. Salt and pep
per to taste. Serve hot.
Eat plain or sprinkled with a
little vinegar.
TACO SALAD
Brown:
1 pound ground beef
Add 'A package taco seasoning
Set aside to cool.
Mix together and add catalina
French dressing enough to moisten
salad:
Featured Recipe
TOMATO DEFINITIONS AND COOKING GUIDE
Tomato Paste - Concentration of 100% tomatoes with no
added salt. Adds rich, deep, robust tomato flavor,- a secret ingre
dient used to enrich soups, stocks and stews. Adds tbieknaas and
body-often used with other canned tomato products or broth,
water or wine to enrich and thicken sauces.
Diced Tomatoes - Cut-up chunks of peeled tomatoes with
tomato juice and seasonings. Adds look and texture of fresh-cut
tomatoes-an excellent substitute for fresh, but available year
round. Best combined with paste or sauce for heartier meat, poul
try or pasta sauces. When drained, can be used to top pizzas,
bruschetta and focaccia.
Cruthed Tomatoes - Finely chopped tomatoes in tomato
puree. Adds pulpy texture and full-bodied consistency of long-sim
mered and slowly reduces fresh tomatoes. Combination of chopped
tomatoes and puree - an ideal 2-in-l ingredient for any sauce.
Stewed Tomatoes Peeled, sliced tomatoes cooked in tomato
juice with onion, celery, bell pepper and seasonings. Offers rich,
complex, slow-cooked tomato flavor; can be served as is. Good for
stews, or other dishes for visual appeal and texture.
Tomato Puree - Tomato paste and water with no added salt or
seasonings, adds clean flavor of vine-ripened tomatoes and smooth
consistency. Best used when nothing but pure, tomato flavor is
desired in a sauce. Complements any ingredient - wonderful over
spicy Italian sausage.
Tomato Sauce - Tomato puree which has been seasoned with
salt and other spices. Adds mild tomato flavor and smooth consis
tency—doesn’t require dilution and can be used in larger quanti
ties than paste; versatile and blends easily. Use as full or partial
replacement for broth, or water in soups, stews, rice dishes, and
sauces.
1 head lettuce
1 tomato
1 onion, optional
8-ounces shredded cheese
1 small bag crushed com chips
Sprinkle ground beef mixture on
top of salad. Serve.
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