Summertime Is Fresh Tomato Time

While there is an abundance of them, take the time to make some Tomato Sauce and freeze. You’ll have a taste of summer all winter long. Her are a few of the more popular types of tomatoes. Italian Plum Tomatoes are great for cooking. Canned or fresh these small tomatoes are very favorable and great […]

Summertime Is Fresh Tomato Time

While there is an abundance of them, take the time to make some Tomato Sauce and freeze. You’ll have a taste of summer all winter long.

Her are a few of the more popular types of tomatoes.

Italian Plum Tomatoes are great for cooking. Canned or fresh these small tomatoes are very favorable and great for cooking. They are low- moisture which makes them great for sauces.

Cherry Tomatoes are bright and colorful for a garnish. Properly ripened they are available year-round and they can be one of a busy cook’s best friend.

Beefsteak Tomatoes are one of America’s favorite. They are big, thick and meaty making them one of the most popular. Cut them into wedges for salads, stuff and bake or broil them, or just slice them onto a burger or sandwich.

Yellow Tomatoes are sweeter and less acidic and can be used in salads and sauces. They are a little harder to find, but you can grow your own, as they are very easy to grow.

Green Tomatoes are also very tasty. Take them off the vine before a frost if you grow your own. They can be used in many ways- in relishes, jams and grilled outdoors during a cook-out.

Here are some very good tomato recipes.

Tomato Sauce

½ cup good olive oil ½ tsp dried oregano

2 cups chopped yellow onions 1 tsp salt

4 pounds tomatoes skinned and seeded. 1 tbsp black pepper

6 ounces tomato paste 4 cups water

2 tbsp minced fresh basil 5 cloves garlic, peeled and minced

½ cup chopped Italian parsley

Heat olive oil in a large deep pot. Add onions and cook, covered, over low heat until tender and lightly browned, about 25 minutes.

Add tomatoes, tomato paste, basil, oregano, salt and pepper. Simmer for 10 minutes, stirring occasionally.

Add the water and cook very slowly, uncovered, for 3 hours.

Stir in the garlic and parsley and simmer for 5 minutes. Taste and adjust seasoning. Use immediately, or cool to room temperature. Refrigerate or freeze.

Layered Mozzarella and Tomato Salad

Simple and delicious

1 large ripe tomato, cut into ¼- inch slices.

2 pounds fresh mozzarella cheese, cut into ¼-inch slices.

¼ cup chopped fresh basil

½ cup vinaigrette dressing

Fresh ground black pepper

On a large serving platter, alternate overlapping slices of tomato and mozzarella cheese. Sprinkle with basil and parsley. Drizzle vinaigrette over salad and sprinkle with fresh black pepper. Serves six.

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