Tomatoes

Recipe List:
The Quickest Tomato Sauce
Tomato Soup
Chilled Tomato Soup
Smoky Tomato Salsa
Chunky Ratatouille
Spicy Fried Green Tomatoes
Mosby’s Famous Green Tomato Pickles
Salmorejo
Aunt Louella’s Chili Sauce
Tomato Salad
Tomato Pilaf
Panzanella Bread Salad
Fresh Corn Salsa
Tomato Pepper Sauce
Basil Tomato Grilled Cheese
Baked Zucchini and Tomatoes
Green Tomato Chutney
Ratatouille on the Grill
Grilled Chicken with Gazpacho
Grilled Tomatoes Stuffed with Goat Cheese and Sage
Oven-Dried Tomatoes
Tomato Puree
Fresh Salsa
Summer Squash and Tomato Skillet
Fried Green Tomatoes
Green Tomato Muffins


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The Quickest Tomato Sauce

Recommended by a CSA member from jamieoliver.com

Ingredients:
Olive oil
4 cloves of garlic, peeled, and finely sliced
Bunch of fresh basil, leaves picked and torn
3 x 400g tins of good-quality, whole plum tomatoes (or substitute fresh tomatoes)
Sea salt and freshly ground black pepper

Directions:
Place a large non-stick frying pan on the heat and pour in 4 generous glugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.

Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.

Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.

Store the sauce in a clean jar in the fridge – it’ll keep for a week or so. Also great to freeze in batches or even in an ice cube tray, so you can defrost exactly the amount you need. But to be honest, it’s so quick to make, you might as well make it on the day you need it.

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Tomato Soup

From jamieoliver.com
I bet you didn’t know it was so easy to make your own tomato soup – this basic recipe won’t take more than 45 minutes, depending on how fast you chop so it’s a great one to have up your sleeve. Give it your own twist by adding some of your favourite herbs and spices; try making it thick or thin, chunky or smooth – the possibilities are endless.

Ingredients:
2 carrots
2 sticks of celery
2 medium onions
2 cloves garlic
Olive oil
2 chicken or vegetable stock cubes
2 x 400g tins of plum tomatoes
6 large ripe tomatoes
Small bunch of fresh basil
Sea salt and freshly ground black pepper

Directions:
1. Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic. Put a large pan on a medium heat and a couple lugs of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon.

2. Cook for around 10 to 15 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.

3. Put the stock cubes into a jug or pan and pour in 1.5 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the pan your tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!) Give it a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves

4. Remove the pan from the heat. Season with salt and pepper and add the basil leaves. Using a hand blender or liquidizer, pulse the soup until smooth. Season again before dividing between your serving bowls. Serves 6-8

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Chilled Tomato Soup

From Alice Waters’ “Chez Panisse Vegetables”

Ingredients:
4 pounds ripe tomatoes
2 stalks celery
2 tablespoons salt
3 shallots
1 small cucumber
White wine vinegar

Directions:
Cut the tomatoes in quarters, put in bowl, add all the salt and mix well.  Peel and seed the cucumber, clean the celery and peel the shallots.  Cut them all into a fine dice.  Put the shallots in a small bowl, add just enough of the vinegar to cover, and set aside.  After about half an hour the salt will have softened the tomatoes.  Mash them with a wooden spatula and work them through a food mill to obtain a thick tomato juice.  Add the shallots, celery, and cucumber.  Season to taste with salt and vinegar.  (Use balsamic vinegar if the tomatoes need a little sweetness.)  Refrigerate over ice and serve well chilled.  Serves 4-6.

A richer, spicier version can be made by adding olive oil and mashed garlic to the tomato base and by garnishing the soup with diced hot and bell peppers.

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Smoky Tomato Salsa

Ingredients:
3 medium tomatoes, seeded and quartered
2 green onions, chopped
1 red bell pepper, seeded and quartered
2 cloves garlic, chopped
1/4 cup chopped cilantro, parsley, or basil
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon smoked paprika
1 teaspoon salt
3/4 teaspoon freshly ground black pepper

Directions:
Place the tomatoes, green onion, bell pepper, garlic, and your herb of choice in a food processor or blender.  Pulse to blend and chop the ingredients.  Pour the vegetable mixture into a large bowl.  Mix in the olive oil, vinegar, paprika, salt, and pepper.  Cover and refrigerate for at least an hour to blend the flavors.

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Chunky Ratatouille

From “The Kentucky Fresh Cookbook” by Maggie Green

Ingredients:
1/4 cup olive oil, divided
1 large onion, diced (about 2 cups)
8 oz. muchrooms, cleand and quartered (optional)
3 zucchini, cut into chunks
1 small eggplant, diced
3/4 teaspoon salt, divided
3 tomatoes, cored and diced
3 cloves garlic, chopped
3 tablespoons fresh thyme leaves or 1 tablespoon dried
1 bay leaf
3/4 cup chopped fresh basil
1/2 teaspoon freshly ground black pepper

Directions:
In a Dutch oven, heat 2 tablespoons oil over medium-high heat.  Add the onion and cook about 8 minutes, until softened and golden.  Stir in the mushrooms and zucchini and cook until the mushrooms release their juice and the zucchini is softened, about 5 minutes.  Stir in the eggplant and 1/4 teaspoon salt.  Cook and stir until the eggplant is softened, about 5 minutes.  Add the tomatoes, garlic, thyme and bay leaf.  Bring to a simmer and cook for 30 minutes, until the vegetables are cooked and the juices are slightly thickened.  Stir in the basil and season with the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper.

Serve hot, warm, or cold with a drizzle of olive oil.  Makes about 12 servings. Makes about 5 cups.

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Spicy Fried Green Tomatoes

Ingredients:
2 Tbsp olive oil or butter
2 Tbsp minced onion
1 tsp sweet or hot curry powder
2 cups green tomatoes, diced (3-4 large tomatoes)
Salt and pepper to taste
If desired, add baked or grilled chicken, fish, or maybe tofu!

Directions:
Heat the oil (or melt butter) in a saucepan over medium heat. Stir in the onion, and sauté 3-4 minutes. Add tomatoes, and cook slowly until well heated, 8-10 minutes. Stir in the curry powder; if the mixture seems dry, add a few tablespoons of water. (After 5 minutes, add the chicken, fish, or tofu). Season with salt and pepper (or, try adding a bit of honey for a sweet and spicy variation!) and serve with rice!

Serves 2

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Mosby’s Famous Green Tomato Pickles

From Wade & Joan Mosby, Whitefish Bay, WI, via CSA Member Betsy Mosby Adler

Ingredients:
1 peck green tomatoes
1/4 peck onions
3/4 cup salt
1/2 gal cider vinegar
2 lbs brown sugar
2 sticks cinnamon
1/2 pkg. pickling spices

Directions:
Mix sliced tomatoes with 1/2 cup salt
Mix sliced onions w/ 1/4 cup salt
Let stand overnight and drain

Tie spices in a bag and place in a kettle w/ vinegar and sugar. Heat to the boiling point, add pickles and let simmer slowly for 20 min.

Fill air tight jars, seal in boiling water bath 20 min., store in cool place.

Note: recipe can be adjusted for amounts, can vary with ingredients.

Hint for the mathematically challenged:
8 quarts = 1 peck = 11-12 pounds

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Salmorejo

Salmorejo is a gazpacho without water. Its main ingredient is tomatoes. The Spanish
word salmorejo derives from the Latin salmuria or salmuera, meaning a highly saline
aqueous medium (The Heritage of Spanish Cooking, by Alicia Ríos and Lourdes March.
New York: Random House, 1992, p. 58). Nowadays, salmorejos are quite different.
The recipe came originally from the city of Córdoba, but it is now found throughout
Andalusía, with each village adding its favorite extras for garnish: ham and eggs,
almonds, ground cumin, mint, even partridge and rabbit in some mountain villages. This
is my version.

Ingredients:
1 clove garlic, peeled
6 large, ripe tomatoes, peeled
1 thick slice Italian or French bread, no crust (compact white dough works best)
1/3 cup good olive oil
Salt
2 Tbsp Sherry vinegar

Directions:
1. Blend garlic, tomatoes, bread, olive oil, salt, and vinegar.
NOTE: The alternative method is to pound laboriously the garlic, tomatoes, and bread
in a large mortar. Then add the oil carefully to obtain a thick mixture. Season at the end
with salt and vinegar.

2. Cool overnight in refrigerator.

3. Garnish with one or several of the following:
1 small onion and 1 green bell pepper, finely chopped
Serrano ham or Prosciutto (available at Liquor Barn & The Mouse Trap), finely chopped
1 hardboiled egg, finely chopped

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Aunt Louella’s Chili Sauce

Ingredients:
10 medium tomatoes, peeled and chopped
3 green peppers, diced
½ Tbsp cinnamon
½ tsp allspice
2 cups sugar
4 medium onions, diced
½ tsp cloves
½ tsp black pepper
1 Tbsp red pepper flakes
2 cups vinegar

Directions:
Combine all ingredients in large pan and bring to boil, Stirring
constantly. Simmer until reduced and very thick..(this will take about 3 hours on
low heat) stirring occasionally. (As it gets to the last 45 minutes be
really careful not to let it scorch on the bottom.) Place in half pint jars and process 15 minutes in hot water bath.

Try as a topping on meatloaf, hot dogs, or as a base for homemade barbeque sauce.

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Tomato Salad

Submitted by CSA Member Hayriye Cetin Karaca from turkishfoodandrecipes.com

Ingredients:
2 medium red ripe tomatoes or 10 cherry tomatoes, cut in bite sizes
½ medium red or white onion, chopped
2 tbsp olive oil
1 tsp vinegar or 1 tbsp lemon juice
1/3 cup feta cheese, crumbled
½ tsp basil (optional)
1 small green pepper, diagonally sliced (optional)
¼ bunch of fresh parsley for garnish
½ tsp salt

Directions:
Place tomatoes, onions and pepper (optional) in a salad plate. In a small bowl mix the olive oil, salt, vinegar/lemon juice and basil (optional). Pour this mixture on the salad and mix. Then add the crumbled feta cheese on top. Garnish with the parsley. You can also chop the parsley and mix with the salad.

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Tomato Pilaf

Submitted by CSA Member Hayriye Cetin Karaca from turkishfoodandrecipes.com

Ingredients:
1 cup rice, washed and drained
1 tomato, crushed or petite diced (1/2-2/3 cup)
2 tbsp butter/olive oil
1 tsp salt to taste
½ tsp sugar
1 ½ -2 cups hot water (preferably chicken stock or chicken bouillon)
Fresh parsley for garnish

Directions:
Wash the rice several times with warm water and drain. Cover the rice with warm water and leave it for 15-20 minutes and drain. If you do not have time for this, just wash the rice and then drain.
In a medium saucepan, sauté butter/olive oil and tomatoes for about 4-5 minutes over medium heat. Then stir in rice and sauté for 2-3 minutes. Add hot water (chicken stock/chicken bouillon), salt and sugar (If you leave the rice in water before cooking, use 1 ½ cup hot water otherwise use 2 cups).
Stir well and turn heat low when it boils. Close the lid and simmer till the rice absorbs all the water. Do not stir while cooking.
Let it cool for a while with the lid on. Before serving, stir well with a wooden spoon. Then place to a serving plate and garnish with fresh parsley.

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Panzanella Bread Salad

From Simply Recipes

As you cut the tomatoes, remove some of the seeds and liquid. Your panzanella will be juicy enough. Leave the crusts on the bread chunks; they will stay chewier and give the panzanella more substance.

Ingredients:
4 cups tomatoes, cut into large chunks
4 cups day old (somewhat dry and hard) crusty bread (Italian or French loaf), cut into chunks the same size as the tomatoes*
1 cucumber, skinned and seeded, cut into large chunks
1/2 red onion, chopped
1 bunch fresh basil, torn into little pieces
1/4 to 1/2 cup good olive oil
Salt and pepper to taste
* If you don’t have hard old bread sitting around, you can take fresh crusty bread, cut it into big cubes, lay the cubes out on a baking sheet, and put in a 300°F oven for 5-10 minutes, until the outer edges have dried out a bit (not toasted, just dried). If you use fresh bread without doing this, the bread may disintegrate into mush in the salad.

Directions:
Mix everything together and let marinate, covered, at room temperature for at least 30 minutes, up to 12 hours. Do not refrigerate or you will destroy the texture of the tomatoes.

Serve at room temperature. Yields 6-8 servings.

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Fresh Corn Salsa

Submitted by apprentice Cheryl Kastanowski

Ingredients:
4 sweet corn ears
4 tomatoes medium sized – seeded and diced
1 onion medium sized – diced
3 jalapeños – seeded and diced fine
1 lime – juiced
1/2 teaspoon garlic powder
2 teaspoons salt
1/4 cup cilantro – fresh and chopped

Directions:
Husk and boil the sweet corn until desired doneness. You could also grill the sweetcorn if you prefer.
When the corn if done, set aside to allow it to cool.
Dice the tomatoes, onions and jalapenos and place them in a mixing bowl.
Cut the corn from the ears and add it into the mixing bowl.
Add in the juice from one lime, salt and garlic powder.
Chop the cilantro and mix all together.
Can be served immediately or covered and refrigerated until ready to use.

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Tomato Pepper Sauce

Submitted by apprentice Cheryl Kastanowski

Ingredients:
4 large tomatoes
2 large red bell peppers, seeded and diced
1 onion, coarsely chopped
1 teaspoon minced garlic
Salt and pepper to taste

Directions:
Bring a pot of water to a boil. Carefully add the tomatoes to the water, and boil until the skin begins to split. Remove from the water, cool under cold running water, and peel off the skin.

Place tomatoes into a large skillet, and mash with a potato masher. Mix in the bell peppers, onion and garlic. Simmer over low heat for about 20 minutes, or until onions and peppers are tender. Season with salt and pepper to taste.

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Basil Tomato Grilled Cheese

Submitted by apprentice Cheryl Kastanowski

Ingredients:
8 slices Italian bread (3/4 inch thick)
8 slices part-skim mozzarella cheese
2 large plum tomatoes, sliced
2 tablespoons minced fresh basil
2 teaspoons balsamic vinegar
Salt and pepper to taste
1/4 cup olive oil
3 tablespoons grated Parmesan cheese
1/4 teaspoon garlic powder

Directions:
On four slices of bread, layer cheese and tomatoes; sprinkle with the
basil, vinegar, salt and pepper. Top with remaining bread.

In a small bowl, combine the oil, cheese and garlic powder; brush
over the outsides of each sandwich.

In a small skillet over medium heat, toast sandwiches until golden
brown on both sides and cheese is melted.

Yield: 4 servings.

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Baked Zucchini and Tomatoes

Submitted by Katie Fiske

Ingredients:
2 medium zucchini
2 medium tomatoes
1 medium mild onion
1 cup crushed ritz crackers
Salt and pepper
Butter (or margarine)
1 cup shredded cheddar cheese

Directions:
Wash zucchini; do not peel unless skin is hard. Peel the tomatoes and onions. Slice all vegetables into very thin cross-wise slices. In a greased baking dish make alternate layers of zucchini, tomatoes, and onions, sprinkling each layer with a little salt and pepper and dotting with butter. Cover the top with shredded cheese and cracker crumbs. Dot with butter. Bake at 350 until vegetables are tender (at least 30 to 40 minutes).

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Green Tomato Chutney

From Simply Recipes
These instructions include instructions for canning the chutney. If you plan on storing in the refrigerator and using up within a few months, you can skip the sterilization and canning steps (steps 1 and 4).

Ingredients:
2 1/2 pounds firm green tomatoes, about 7 cups, cored and chopped
1 1/4 cups brown sugar, packed
1 cup chopped red onion
1 cup golden raisins
1 cup cider vinegar
2 Tbsp chopped candied ginger
1 Tbsp mustard seeds
1 teaspoon chili pepper flakes
1 teaspoon fennel seeds
1 teaspoon of salt
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cinnamon stick
Pinch of ground nutmeg
3 pint jars or 6 8-ounce jars for canning

Directions:
1. Sterilize the jars and lids. Place a steamer rack in a large (16 quart) pot, and place the jars on the rack. Fill the jars and the pot with water up to the rim of the jars. If you don’t have a rack you can place a clean dish towel at the base of the pot. You want to prevent the glass jars from touching the bottom of the pot which can get quite hot and cause the glass to crack. Put the burner on high and heat until a rolling boil. Boil for 10 minutes. To sterilize the lids, place them in a bowl and pour boiling water over them.

2. Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes. Taste and adjust seasonings.

3. Remove the jars from the pot of hot water (reserving the water if you plan to can for shelf storage.). Scoop the green tomato chutney into the jars, filling them to 1/4 of an inch from the rim. Wipe the rims with a clean wet paper towel. Place sterilized lids on the jars. Secure with canning rings.

4. Place the filled jars back in the pot of hot water. Make sure the jars are covered with an inch of water. Bring to a boil and process for 15 minutes, or 20 minutes if you are at altitudes between 1000 and 6000 feet. Remove the jars from the pot and place on a dish towel spread out on your counter. Allow the jars to cool completely. The jar lids should make a popping sound as they seal. If a lid doesn’t seal for some reason, store the jar in the refrigerator.

Makes 3 Pint-sized jars.

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Ratatouille on the Grill

Submitted by apprentice Cheryl Kastanowski

Ingredients:
3 tablespoons red wine vinegar
1 clove garlic, crushed with press
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 cup olive oil
2 pounds plum tomatoes, each cut lengthwise in half
2 medium red peppers, each cut lengthwise into quarters
2 medium (8 ounces each) zucchini, cut crosswise into 1/2-inch-thick slices
1 large (1 1/2-pound) eggplant, cut crosswise into 1/2-inch-thick slices
1 large onion, cut into 1/2-inch-thick slices
1/2 cup (loosely packed) fresh basil leaves, chopped
2 ounces ricotta salata or Parmesan cheese

Directions:
Prepare outdoor grill for covered, direct grilling on medium.

Prepare vinaigrette: In small bowl, whisk together vinegar, garlic, salt, and pepper. In slow, steady stream, whisk in oil until blended.

On 2 jelly-roll pans, lightly brush tomatoes, peppers, zucchini, eggplant, and onion slices with some vinaigrette. With tongs, transfer vegetables to hot grill grate. Cover grill and cook tomatoes about 6 minutes; peppers, zucchini, and eggplant about 8 minutes; and onion about 12 minutes or until all vegetables are tender and lightly charred on both sides. Return vegetables to jelly-roll pans.

To serve, on platter, arrange grilled vegetables; drizzle with remaining vinaigrette and sprinkle with basil. With vegetable peeler, shave ricotta salata into large pieces over vegetables.

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Grilled Chicken with Gazpacho

Submitted by apprentice Cheryl Kastanowski

Ingredients:
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon red-wine vinegar
2 tablespoons olive oil plus additional for brushing the chicken
2 tablespoons water
1/4 teaspoon ground cumin, or to taste
Tabasco to taste
1 slice type white bread,, torn into pieces
2 plum tomatoes, seeded and chopped fine
1/2 cup finely chopped, seeded and peeled cucumber
1/3 cup finely chopped green bell pepper
1/4 cup finely chopped red onion
2 tablespoons finely chopped fresh coriander or parsley
1 whole boneless chicken breast with skin
(about 1 pound), halved

Directions:
In a blender blend together the garlic paste, the vinegar, 2 tablespoons of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes and salt and pepper to taste until the mixture is smooth, transfer the mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or parsley.

Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until it is cooked through. Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.

Yield: 2 servings

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Grilled Tomatoes with Goat Cheese and Sage

Ingredients:
2 tablespoons olive oil
4 tablespoons chopped fresh sage (about 1 ounce), divided
1/2 cup soft fresh goat cheese
2 teaspoons sliced green onions
1 shallot, minced
1/4 teaspoon salt
4 medium tomatoes

Directions:
Heat oil in medium skillet over medium-high heat. Add 3 tablespoons fresh sage and fry 30 seconds. Using slotted spoon, transfer fried sage to paper towel.

Combine cheese, onions, shallot, salt, and remaining 1 tablespoon fresh sage in bowl. Season with pepper. Using small sharp knife, remove cone-shaped piece 2 inches wide and 1 inch deep from top of each tomato. Divide cheese mixture among tomatoes; top with fried sage.

Prepare barbecue (medium-high heat). Place tomatoes on grill rack; cover barbecue with lid. Cook until tomatoes are soft, about 5 minutes.

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Oven-Dried Tomatoes

A different way to prepare a familiar vegetable, enjoy as a snack, or add to your favorite foods for some tomato-y crunch.

Ingredients:
1/4 tsp. extra-virgin olive oil
1 ripe tomato

Directions:
1. Preheat oven to 175°. Line a baking sheet with parchment paper, grease with oil, and set aside.

2. Using a very sharp knife, cut the center of the tomato crosswise into four 1/8”-thick slices (save remaining tomato for another use). Lay slices on prepared parchment paper at least 2” apart. Transfer to oven and bake until tomatoes are dehydrated and slightly crisp but not browned, 3–4 hours.

3. Set aside to cool completely on the parchment, then carefully peel tomatoes off paper. Use within 4 hours.

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Tomato Puree

Ingredients:
2 pounds fresh tomatoes, quartered
(about 6 medium tomatoes)

Directions:
1. Place the tomatoes in a large pan over medium heat. Cover and cook, shaking the pan occasionally, for 10 minutes.

2. Set a food mill over a medium bowl. Remove the pan from the heat and pour the tomatoes with all their juices into the food mill. Run the tomatoes through the mill.

3. Use immediately, or refrigerate and use within a week, or freeze.

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Fresh Salsa

Ingredients:
3 tablespoons finely chopped onion
2 small cloves garlic, minced
3 large ripe tomatoes, peeled and seeds removed, chopped
2 hot chile peppers, Serrano or Jalapeno, finely chopped
2 to 3 tablespoons minced cilantro
1 1/2 to 2 tablespoons lime juice
salt and pepper

Directions:
Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain thoroughly. Discard water. Cool. Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt, and pepper. Refrigerate for 2 to 4 hours to blend flavors.

Makes about 2 cups of salsa.

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Summer Squash Tomato Skillet

From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
1 large onion
1 clove garlic
3 tbsp. olive or vegetable oil
1 yellow squash
1 zucchini
2 tomatoes, peeled and chopped
1 tsp. salt
1 tsp. thyme
1 tsp. basil
1/4 tsp. pepper

Directions:
In a large skillet, sauté onion and garlic in oil until soft. Trim, halve and slice yellow squash and zucchini. Add to skillet and sauté 3 minutes. Stir in tomatoes and seasonings. Cover and cook until vegetables are tender crisp and liquid is absorbed.

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Fried Green Tomatoes
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
6 medium green tomatoes
2 eggs
1/4 cup milk
1 cup cornmeal, bread crumbs or flour
1/2 tsp. salt
1/2 tsp. oregano
1/8 tsp. pepper
2 tbsp. butter
1 tbsp. vegetable oil

Directions:
Slice tomatoes into 1/4 to 1/2 inch slices. Beat together eggs and milk. Combine corn meal, salt, oregano and pepper. Heat butter and oil in a skillet. Dip tomato slices in egg mixture then in cornmeal mixture. Fry tomato slices, turning once, until golden brown on both sides.

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Green Tomato Muffins
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
2 cups flour
1 tbsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 egg
1/4 cup vegetable oil
1/3 cup honey or sugar
1 cup milk
2 cups chopped green tomatoes
1/2 cup raisins

Directions:
Combine dry ingredients. Beat egg in another bowl then add remaining ingredients. Combine with dry ingredients. Stir just enough to moisten batter. Bake at 425º approximately 25 minutes. Makes 12 muffins.

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