I like these tomatoes chopped up and tossed with some pasta, fresh basil, olive
oil, and Parmesan. They’re also great on crostini with pesto and goat cheese.
Throw some in the food processor with a little warm chicken stock and fresh
herbs and it makes a great tomato sauce for creamy polenta. Add some to your
favorite shrimp scampi recipe to give it a boost.

Ingredients
8 vine-ripened Roma tomatoes
(or other fleshy variety)
1 sprig finely chopped fresh rosemary
2 sprigs finely chopped fresh thyme
2 fresh finely chopped basii leaves
1 teaspoon kosher salt
2 tablespoons extra virgin olive oil
Fresh ground black pepper

How To Make

Preheat oven to 200 degrees.
Remove the stems from the Roma tomatoes and cut them in half lengthwise. Toss
the tomatoes, herbs, salt and olive oil in a bowl and season with a few twists of fresh
ground pepper.
Place a cooling rack on a cookie sheet or sheet pan and place the tomatoes skin side
down on the rack. Put the pan in the oven for 3-4 hours, until tomatoes shrink by half
and become slightly dry to the touch. Drying time may vary depending on your oven.
Convection ovens (ovens with a fan to circuiate air) work best.
Remove the tomatoes from the oven and if you are not using them right away, store
them in a closed plastic container. They will keep in the refrigerator for 1 week.

If you have a bumper crop of fresh ripe tomatoes, this is a great way to use some of them. If you use plum tomatoes, you will have less watery results (since they are smaller, use 10 to 12). Otherwise, once the tomatoes are tender you can remove the lid and cook uncovered to reduce the liquid. Serve as a side dish or spoon over pasta or rice. You can also portion and freeze the tomatoes for use in soups or stews. When freezing, be sure to leave about 1 inch of headroom to allow for expansion. Properly stored in a tightly sealed container, the tomatoes will keep well in the freezer for several months.

Cook Time: 5 to 6 hours
Yield: Serves 6

Ingredients
6 to 8 large ripe tomatoes, quartered
1 tablespoon olive oil
one medium-size yellow onion, chopped
1/2 cup chopped celery
one half small green Bell pepper (optional), seeded and chopped
2 teaspoon sugar, or to taste
one Bay leaf new line 3/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper

How to Make
1. Place the tomatoes in a pot of boiling water for 15 to 20 seconds, then into ice water to cool quickly. Peel the tomatoes, then cut them into quarters and seed. Transfer to a 3 1/2 to 4 quart slow cooker.
2. Heat the oil in a large skillet over medium heat, add the onion, celery, and Bell pepper, if using. Cover and cook until softened, about 5 min. Transferred to the slow cooker. Add the sugar, Bay leaf, salt, and pepper and stir to combine. Cover and cook on low for 5 to 6 hours. Remove the bay leaf before eating.

1. Preheat oven to 350 degrees. Bake the piecrust for about 15 minutes. Remove from oven and set aside to cool.

2. Melt the butter over medium-high heat and saute’ the onions and mushrooms until the onions are clear. Mix together the cheeses, mayonnaise, garlic and basil. Stir in the cooled mushrooms and onions.

3. Place tomato wedges, skin side down, into the piecrust. Spoon the cheese mixture evenly across the tomatoes. Sprinkle the parsley and pepper on top. Bake for about 30 minutes, or until it is brown and bubbly.

1 9-inch frozen deep-dish pie shell, baked and cooled
2 large red or green tomatoes, peeled and thickly sliced
Salt and pepper
1 tsp dried sweet basil or 1 Tbsp fresh chopped basil
1 Tbsp fresh chopped chives
1 slice bacon, cooked and crumbled
1 cup mayonnaise
1 cup grated Cheddar cheese

1. Preheat the oven to 350 degrees.

2. Fill the pie shell with the tomato slices, and season with salt and pepper. Top with basil, chives and bacon. Mix the mayonnaise and cheese, then spread on top of tomatoes. Bake for 30 minutes, or until lightly browned.

2 cans (10 3/4 oz each) Condensed Tomato Soup
1/3 cup soy sauce
1/3 cup vinegar
1 1/2 tsp garlic powder
1/4 tsp freshly ground black pepper
3 to 3 1/2 lbs boneless beef round steak, cut into 1/2″ strips
6 cups broccoli flowerets
Hot cooked rice

1. Stir the soup, soy sauce, vinegar, garlic powder, pepper and beaf in a 3 1/2 quart crock pot or slow cooker.

2. Cover and cook on LOW for 7-8 hours (or on HIGH for 4-5 hours), or until the meat is fork-tender.

3. Stir the mixture. Add the broccoli. Turn the heat to HIGH. Cover and cook for about 15 minures, until the broccoli is tender, but still slightly crisp. Serve over the rice.

TIPS: Keep that theme going through all your courses. End with a pound cake topped with either mandarin oranges or pineapple in syrup, or add a flavored sorbet!

Incoming search terms for the article:

• asian tomato beef crock pot
• asian longhorned beetle
• asian tomato beef recipe in crockpot
• tomato beef

18 ounces tomatoes, chopped
1 whole garlic head, cloves separated and peeled
1 small onion, finely chopped
Long strand orange zest
2 bay leaves and 2 sprigs of fresh thyme, tied together
10-12 strands saffron
1 pint vegetable stock
Pinch of sugar
1 Tbsp olive oil
8 ounces vermicelli, broken into pieces
Salt and freshly ground black pepper
To garnish: sprigs of fresh basil

1. Put the tomatoes, garlic, onions, orange zest, herbs, saffron, stock and sugar into a saucepan and bring to boil. Cover; reduce the heat and simmer for 20 minutes.

2. Discard the herbs and orange zest, then puree the broth in a food processor or with a hand-held mixer.

3. Return the puree to the pan and stir in the oil, vermicelli, and some salt and pepper to taste. Bring to boil and then simmer, uncovered, for 8-10 minutes, stirring occasionally, until the pasta is is cooked and the broth has thickened. Season to taste and serve, garnished with basil.

Ingredients
1/2 cup of chopped fresh coriander leaves
1 hot chili pepper, small, seeded and finely chopped
5 medium ripe tomatoes, peeled
4 Tablespoon fresh lemon juice
1/4 cup virgin olive oil
a dash of salt

Directions
Slice the peeled tomatoes and place in a bowl . Sprinkle the chopped coriander over the tomatoes. Mix the chopped chili pepper with the lemon juice and 1 teaspoon of salt. Beat the olive oil into the chili-lemon juice mixture. Pour over the tomatoes and coriander. Let rest 15 minutes before serving.

Incoming search terms for the article:

• tomato salads
• macaroni salad filipino style
• recipes with tomatoes
• chopped hot dog recipes with tomato
• macaroni salad pinoy style
• filipino spaghetti recipe
• tomato salad recipes
• salads recipes with pictures
• salads recipes with picture
• salads recipes