Tomatoes
Enjoy tangy tomatoes roasted, in sauces, or just plain sliced with a little olive oil, basil, and salt & pepper. To enjoy tomatoes all year long, consider canning or freezing some for use in sauces or chili in the winter. 

Five Minute Salsa (Pico de Gallo)

• 1/2 small jalapeño pepper
  
• 1/4 small red onion
• 1 small garlic clove
• 2 tbsp packed fresh cilantro leaves
• 1/4 tsp salt
• pinch ground black pepper
• 2 tsp juice from 1 lime
• 2 small ripe fresh tomatoes, diced
  

Mince and combine all ingredients except tomatoes. Add diced tomatoes. Transfer the mixture to a fine-mesh sieve and allow the excess moisture to drain.

Salsa can be covered with plastic wrap and refrigerated for up to 2 days.

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Garlic Tomato Bruschetta

• 1/4 c olive or canola oil
  
• 3 tbsp chopped fresh basil
• 3 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 medium tomatoes, diced
• 2 tbsp shredded Parmesan cheese
• 1 loaf (1 pound) unsliced French bread

In a bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate for at least 1 hour. Bring to room temperature before serving. Cut bread into slices. Toast under broiler until lightly browned. Top with tomato mixture. Serve immediately. Yield: 8 servings




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Picante Sauce

• 16-18 c tomatoes, peeled
  
• 3 c green, red, and yellow peppers (about 1 c each)
• 2 c onions
• 4 to 5 jalapeño peppers
• 2 long red chili peppers
• 2 habaneño peppers
• 2 hot Hungarian peppers
• 6 garlic cloves
• 4 tbsp salt
• 2 tbsp pepper
• 3 tbsp chili powder
• 4 tbsp sugar
• 1 c vinegar
• 12 oz can tomato paste

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Quarter and grind tomatoes, drain. Run peppers, onions, and garlic cloves through meat grinder. Put in large kettle and add salt, pepper, chili powder, sugar, and vinegar. Simmer all ingredients for 1 hour or more until desired thickness. Seal in pint canning jars. Makes 12 pints.

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Roasted Tomato and Red Pepper Soup

• 6 Roma tomatoes, quartered
  
• 1 red bell pepper, cut into large chunks
• 1 medium red onion, peeled and quartered
• 2 cloves of garlic, smashed
• 2 tbsp olive oil
• 1 14.5 oz can chicken broth
• salt & pepper to taste
• 1/4 c. fresh basil, chopped

Place tomatoes, red bell pepper, red onion, and garlic in a small roasting pan. Cover with olive oil and mix well. Roast at 375 degrees for about 45 minutes or until peppers begin to char a bit. After allowing to cool until you can handle the roasted vegetables, remove skins and discard. Process roasted vegetables in a food processor until smooth. Add chicken broth, salt & pepper, and fresh basil. Simmer for five minutes in a saucepan on the stove.

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Spanish Rice

• 1 c. uncooked rice
• 2 tbsp. fat
• 1 c. tomatoes
• 1 large onion
• 1 tsp. salt
• 1/2 tsp. chili powder
• 1/2 lb. hamburger

Chop onion finely. Melt fat in heavy skillet, sauté rice till golden brown. Add onions, tomatoes, browned meat, and chili powder. Continue cooking for 5 minutes.

Cover and simmer for 15 minutes. Then place in casserole dish, cover, and bake for 30 minutes at 375 degrees.

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Stove-top Juliet Tomato Sauce

• ​1 quart of Juliet tomatoes
  
• 2-3 Tbsp. olive oil
• 2 cloves garlic, finely chopped
  
• Fresh basil

The sauce is velvety and rich, and great alone on pasta!

​​Rinse tomatoes and set aside.

Add olive oil to a heated pot, and when it simmers, add the garlic and stir until fragrant over medium heat, a minute or two.

Add tomatoes to the pot along with 1/4 cup of water so the garlic doesn't burn. Cover the pot. The tomatoes will take at least 5-10 minutes to soften up and begin releasing their juices. 

Once the tomatoes begin to release their juices and the skins start to burst, remove the lid and simmer for another 10 minutes or so until the tomatoes have all lost their skins or are quite soft.

Use an immersion blender to puree the sauce right in the pot. Add salt to taste and basil. 

Strain the sauce through a large strainer or food mill heavy enough to hold the seeds and skins. Be sure to press down on the solids to release all the sauce. Cool the sauce and store in the refrigerator in a glass container until ready to use.  

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​Tomatoes Caprese

• 1 medium tomato, sliced 1/4 inch thick
  
• salt and pepper to taste
• 1 tbsp chopped fresh basil
• 1 tbsp olive oil
• 1 ball fresh mozzarella cheese, sliced 1/4 inch thick

Arrange slices of mozzarella on a plate. Top with tomato slices. Place small amount of salt, pepper, and basil on each slice. Sprinkle with olive oil.

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Tomato-Vegetable Juice

• 14 qts cut up tomatoes
  
• 14 stalks celery
• 7 carrots, grated
• 7 bay leaves
• 7 onions
• Dash of paprika
• 6 tbsp salt
• 1 c sugar
• 14 sprigs parsley

Cut up all ingredients, and boil together for 40 minutes. Keep hot, and strain. Pour into sterilized jars, and seal.