Recipes

***NEW RECIPE*** Fried Green Tomatoes

Prep time - 15 min
Cook time - 15 min
Total time - 30 min

Yields: 4 servings

Ingredients

  • 4 green tomatoes cut into 1/4" rings
  • 3/4 cup all purpose flour
  • 1 tbsp garlic powder
  • 4 eggs
  • salt and pepper
  • 2 tbsp milk
  • 1 1/2 cups bread crumbs
  • pinch cayenne pepper
  • pinch paprika

Instructions

  1. In a frying pan or deep fryer, preheat oil to 350 degrees F.
  2. Season tomatoes with salt and pepper.
  3. In one shallow dish mix flour and garlic powder.
  4. In a second shallow dish, beat eggs and milk.
  5. In a third shallow dish, mix bread crumbs, cayenne and paprika.
  6. Dredge tomatoes through each dish, in order.
  7. Place in the pan/fryer.
  8. Cook 2  3 minutes.
  9. Drain on paper towels and serve.

Bruschetta

Prep time - 20 minutes
Cook time - 5 minutes
Total time -25 minutes

Yields: 6 slices

Ingredients

  • 4 medium ripe heirloom tomatoes
  • Salt 
  • Ground black pepper
  • 2 tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • 6 basil leaves, thinly sliced
  • Six 1/2-inch thick slices French bread
  • 3 cloves garlic, peeled and left whole

Instructions

  1. Chop tomatoes into 1/4-inch chunks, removing as many seeds as possible.
  2. Add these to a bowl with a generous pinch of salt, small pinch of black pepper, 1 tablespoon of the olive oil, vinegar and basil. Stir and let stand 15 minutes.
  3. Lightly dust one side of bread with garlic.  (As a summer treat, you can grill the bread on the BBQ for 2 - 3 minutes and serve warm)
  4. Spoon a generous amount of the tomato mixture onto each bread slice. 

Cucumber Relish

Prep time - 45 mins
Cook time - 4 hours 20 mins
Total time- 5 hours 5 mins
 
Yields: 5 - 6 pints
 
Ingredients
  • 4 cups cucumber (unpeeled, ground) - about 4
  • 1 cup green pepper (ground) - about 2
  • 1/2 cup red pepper (ground) - about 1
  • 1 tablespoon celery seed
  • 3 cups onions (ground)
  • 1/4 cup salt
  • 3 1/2 cups sugar
  • 2 cups white vinegar
  • 1 tablespoon mustard seed
 
Instructions
  1. Use food processor to combine all vegetables.
  2. Sprinkle with salt.
  3. Cover with cold water and let stand 4 hours.
  4. Drain thoroughly and press out all excess liquid.
  5. Combine sugar, vinegar, celery seed and mustard seed.
  6. Bring to a boil and stir until sugar is dissolved.
  7. Stir in drained vegetables.  Simmer for 10 minutes.
  8. Pack into jars and leave 1/2" headspace.
  9. Put on cap and screw band firmly tight.
  10. Process in water bath for 10 minutes.

(Recipe adapted from http://www.food.com/recipe/cucumber-relish-11147)

Greek Salad

Prep time - 20 minutes
Cook time - 0 minutes
Total time -20 minutes

Yields: 6 servings

Ingredients

  • 3 large Roma tomatoes
  • 1 long English cucumbers
  • 1 green pepper
  • 3/4 cup Feta Cheese (cubed)
  • 6 tablespoons Greek Feta dressing

Instructions

  1. Chop tomatoes into 1/4-inch chunks, removing as many seeds as possible.
  2. Peel the cucumber and coarsely chop.
  3. Remove the seeds from the pepper and cut into thin rings.
  4. Add all ingredients together and serve immediately.

 

 

Recipe submitted by Nicole. Adapted to include quantities, yield and time.

Green Tomato Relish

Prep time - 1 hour 30 mins
Cook time - 20 min
Total time- 1 hour 50 mins
 
Yield: 5 half pints
 
Ingredients
  • 1 quart chopped green tomato
  • 1 large white onion (chopped)
  • 1 large green pepper (chopped)
  • 2 tablespoons salt
  • 1 cup sugar
  • 1 tablespoon prepared mustard
  • 1 teaspoon celery salt
  • 4 whole cloves
  • 1 cup vinegar (5% acidity)
 
Instructions
  1. Combine tomatoes, onion, pepper and salt in large bowl and let stand for 1 hour.
  2. Drain vegetables.
  3. Combine drained vegetables with sugar, mustard and celery salt in a large pot.
  4. Tie cloves in cheesecloth and add to mixture.
  5. Stir in vinegar and let simmer for 20 minutes.
  6. Take out spice bag.
  7. Pack the relish into hot jars.  Make sure you leave 1/4 inch headspace.  
  8. Place canning lids on jars and process for 10 minutes in hot water bath.

(Recipe adapted from http://www.food.com/recipe/green-tomato-relish-hot-dog-relish-70538)

Thick Home-made Tomato Sauce

Prep time - 10 mins
Cook time - 2 hours
Total time- 2 hours 10 mins
 
Serves: 6
 
Ingredients
  • 5 pounds of fresh heirloom or beefsteak tomatoes, peeled and seeded (to peel, cut a small "x" on the top and drop in to boiling water for 10 seconds and drop in to an ice bath. Skin will easily peel off)
  • ¼ cup olive oil
  • 3 medium onions, diced
  • 8 cloves of fresh, finely minced garlic
  • 2/3 cup fresh basil leaves, finely chopped
  • 1 sprig of fresh thyme leaves (or ½ tsp dried)
  • 1 sprig of fresh oregano (or 1 teaspoon dried oregano)
  • 4 bay leaves (remove when done)
  • 2 sprigs of parsley (or 1 tsp dried)
  • 2 teaspoon salt
  • 1 carrot (1/2 should be grated and added to sauce, the other half should be added at the end of cooking and then removed.  This will assist in reducing acidity and increasing sweetness.)
  • 1 tablespoon honey
 
Instructions
  1. Pour the olive oil into a large stockpot over medium heat.
  2. Add diced onions, garlic and grated carrots.
  3. Saute for 6-8 minutes or until onions are translucent and tender.
  4. Add tomatoes, chopped basil leaves, oregano, thyme bay leaves, parsley and sea salt.
  5. Simmer on low heat for 2-3 hours.
  6. Add carrot piece for the last 30 minutes.
  7. Remove sprigs of herbs and piece of carrot.
  8. Use fresh or store in the fridge up to 1 week.

(Recipe adapted from www.wellnessmama.com/8907/homemade-pasta-sauce/)

Tomato Soup

Prep time - 1 hour
Cook time - 2 hours
Total time - 3 hours

Yields: 16 pints

Ingredients

  • 16 lbs tomatoes - quartered with stems,vines and cores removed
  • 3 medium white onions - chopped
  • 3 medium carrots - chopped
  • 1/4 cup sugar
  • 8 bay leaves
  • 900 ml vegetable stock

Instructions

  1. Combine all ingredients and simmer uncovered for approximately 2 hours.
  2. Remove bay leaves.
  3. Ladle into blender and blitz until smooth.
  4. Ladle into containers suitable for freezing.

**This is an excellent soup-base recipe.  You can add vegetables and/or hamburger after thawing.**

TR Greenhouses Ltd. Salsa

Prep time - 1 hour
Cook time - 4 hours
Total time - 5 hours

Yields: 5 pints

Ingredients

  • 8 cups (2 kg) Roma tomatoes - peeled and chopped
  • 4 cups mixed sweet bell peppers - chopped
  • 2 cups white onions - chopped
  • 4 - 7 jalapeño peppers (adjust for desired hotness; may also substitute habaneros or chili peppers) - finely chopped
  • 1 cup white vinegar
  • 4 cloves minced garlic
  • 5 ounce can tomato paste
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2 tablespoon lemon juice
  • 2 teaspoons paprika
  • 1 teaspoon oregano
  • 2 teaspoons ground coriander

Instructions

  1. Combine all ingredients and simmer uncovered until you have reached desired consistency.
  2. Ladle into hot, sterilized jars and process. 
  3. You can also freeze this.

Tzatziki Cucumber Dipping Sauce

Prep time - 15 mins
Total time- 15 mins
 
Yield: 6 cups
 
Ingredients
  • 4 cups plain yogurt
  • 3 large cucumbers, peeled and seeded
  • salt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
 
Instructions
  1. Line a sieve with a double thickness of dampened cheesecloth.
  2. Spoon in yogurt and set the sieve over a bowl.
  3. Refrigerate for two to three hours or until yogurt is about 1/2 its volume (nicely thick and creamy).
  4. Shred cucumber or cut into julienne strips.
  5. Place in a colander in sink, sprinkle with salt.  Mix well.
  6. Let mixture drain for 30 - 60 minutes.
  7. Rinse and gently pat dry.
  8. Mix the yogurt, minced garlic, cucumber, lemon juice, and olive oil.
  9. Serve immediately, or refrigerate for up to 2 days to allow flavors to mingle.
  10. Stir before serving.

(Recipe adapted from http://www.food.com/recipe/tzatziki-cucumber-dipping-sauce-83189)

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