EZ Salsa

• 2 lbs. tomatoes
• 2 fresh Jalapeno or Serrano chilies
• 1/4 medium onion, white
• 1/2 cup fresh cilantro
• 1 tsp. minced garlic
• 1 tsp. sugar
• 1½ tbsp. fresh lime juice

Deseed and finely dice peppers, set aside.

Dice tomatoes and place (with juice) in large bowl.  Dice onion and cilantro.  Add peppers, onion, cilantro to tomatoes and mix.  In a small bowl, mix: garlic sugar, and lime juice. Add mix to tomatoes.

Tastes best if you let set up over night, but can be eaten immediately.

BEAN TOMATO and SPINACH CASSEROLE

Its Tomato week here at BCdc! 

I was talking about fried green ‘mators on facebook this weekend and several folks requested some tomato recipes!  So this week our feature food will be mators!

Welcome to Mator Week!

I love baby spinach, and love finding ways to incorporate it into my meals.  This is one of my FAVORITE.

• 1 cup onion (thinly sliced)
• 2 tsp. olive oil
  1 tsp. brown sugar (heaping)
• 1/2 tsp. cumin
• 4 cloves garlic, minced, rinsed, drained
• 3 1/2 cups tomatoes, chopped
• 1 Tablespoon white wine vinegar
• 1/2 tsp. crushed red pepper
• 4 cups baby spinach
• 4 cups water
• 2 cans garbanzo beans (15 oz. each)
• 2 Tablespoon parsley
• 2 tsp. fresh dill (chopped)

In a large pot, heat the oil and then saute the onion and garlic until the onion start to run clear.  Add the brown sugar and cumin, mix well, and let heat through (about 2 minutes).  Stir in tomato, vinegar, salt, and pepper.  Cook about 10 minutes, or until mixture starts to thicken.  Stir in spinach, water, and beans.  Bring to high boil, reduce heat and add parsley, and dill.  Cover and let simmer about 10 minutes or until it thickens.

Its Tomato week here at BCdc!  

I was talking about fried green ‘mators on facebook this weekend and several folks requested some tomato recipes!  So this week our feature food will be mators!

Welcome to Mator Week!

Tomato n Corn Casserole

• 4 tomatoes
• 1 lb lean ground beef
• 1 green pepper (chopped)
• 1 Jalapeno pepper (minced)
• 2 cloves  garlic (minced)
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp oregano
• 1/2 tsp  salt and pepper
• 1/4 cup tomato paste
• 1/4 cup chopped fresh coriander
• 1  cup cornmeal
• 2  cups corn kernels (frozen, thawed to room temp)
• 1/2  cup light sour cream
• 1  cup shredded old Cheddar cheese

Preheat oven to 375 (f) and grease an 11- x 7-inch baking dish

Slice 1 of the tomato and set it aside.  Chop the rest of the tomatoes.   In large skillet brown the beef and drain.  Set the meat off to the side, too.

In same skillet combine: green & jalapeño pepper, garlic, chili powder, cumin, oregano, salt and pepper. Cook for about 5 minutes or until peppers are tender.   Stir in tomato paste and chopped mators.  Let this simmer for about 5 minutes or until it starts to thicken. Stir in your browned beef and abt half of the coriander.

In large saucepan, bring 4 cups water to boil and gradually whisk in cornmeal. Lower the heat to low and let simmer for 5 minutes (stirring often). Remove from heat; stir in corn and sour cream. Spread about two-thirds of the mixture onto bottom of baking dish, and press it down. Like you’re using it to make a crust and then spread the beef mixture over top.   Layer with half of the cheese and top with remaining cornmeal mixture. Arrange sliced tomatoes and the rest of the cheese on top.

Place on baking sheet and bake for about 45 minutes or until top is golden brown.

For garnish - sprinkle with remaining coriander.

Its Tomato week here at BCdc!

I was talking about fried green ‘mators on facebook this weekend and several folks requested some tomato recipes!  So this week our feature food will be mators!

Welcome to Mator Week!

 

Tomato Bread

• 2 1/2 cups all-purpose flour


• 2 tsp baking powder (NOT SODA!)


• 1 1/2 tsp salt


• 1/2 tsp baking soda (NOT POWDER!)


• 1 1/4 cups buttermilk


• 2 eggs, beaten


• 1 TBSP granulated sugar


• 3/4 cup oil-packed sun-dried tomatoes (chopped)*


• 2 TBSP oil from the sun-dried tomatoes


• 1/4 cup green onions (chopped)


• 4 tsp+ basil (chopped) -  HEAEPING


• 4 tsp+ parsley (chopped) -  HEAEPING


• 3 tsp oregano (chopped)


• 1 1/2 tsp minced garlic


• 1/2 cup grated Provolone or Moz


• 1/4 cup grated Parmesan

Preheat the oven to 350 (f).

Spray (or grease) a 4 by 8-inch loaf pan

In a large bowl sift together all your  “powdery” ingredients: the flour, baking powder, sugar, salt, and baking soda.

In a separate bowl, whisk together: the buttermilk, eggs, and oil.

Gradually mix the powder into the bowl containing the liquid ingredients.  I think a whisk works the best.  Doing it gradually will help keep the lumps away.  If you just dump it all in at once you wont be able to see where the lumps are and what not, so SLOW AND STEADY WIN THE RACE. =D

Whisk in your veggies and spices: the tomatoes, onions, basil, parsley, oregano, and garlic.

I find by now I have had to lose the whisk and use my big wooden spoon.   Dump in the cheese and mix well.

Bake for about an hour or until a toothpick comes out clean.  Remove from the oven and let sit for about 10 minutes in the pan.   This will allow the loaf to shrink away from the pan some, so you can get it out and put on a wire rack to cool.  Once its  room temp you can slice it.

 

*I found these in a little jar at Walmart.  They weren’t down the tomato isle though, they were down the “healthy food” isle.

**I like to sprinkle a little SHREDDED PARM on it while its still piping hot – before I cut it.  It just makes it real pretty to see those little white bits of cheese on the top.

Pasta Shell with Spicy Jalapeno Sauce

• 4 Garlic cloves
• 1 tbs olive oil
• 1 jalapeno (seeded and chopped fine)
• 8 plum tomatoes, cut into at least quarters
• 3 tsp salt
• 1/4 tsp pepper
• 1/3 lb pasta shells (I luv Barilla!)
• 1/2 cup fresh cilantro (chopped)

Sauté garlic in oil until golden.  Add jalapeno and sauté for 1 or 2 minutes.

Add tomato, 1 tsp salt and the pepper.  Cook partially covered 10 – 12 minutes

Bring pot of water to boil and add remainging salt and the shells.  Boil 7-9 minutes or until just tender.

Drain pasta shells and add to the simmering sauce.  Toss to combine and coat the shells.  Add cilantro and toss lightly again.

Remove from heat and serve.

 

Stuffed ‘mators

• 2 tbsp olive oil
• 4 med tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 cup parsley (chopped)
• 1/2 cup dry bread crumbs
• 1/4 cup shredded cheddar
• 1/2 tsp salt
• 1/4 tsp black pepper

Preheat oven to 350.  Lightly oil baking sheet with 1/2 tsp oil.

Cut tomatoes horizontally and remove the seeds.  Place it on the cookie sheet, cut side up (like a little bowl)

Drizzle  1/2 tsp olive oil into the hollow halves.

In a bowl, mix: oregano, thyme, parsley, bread crumbs, cheeses, salt and pepper.

Using a large spoon, fill the mators.  Do NOT pack it down.  You want it loose.

drizzle remaining olive oil on top of the filling.

Bake until cheese is melted, about 10 minutes.