Recipe Index


Nancy's Kitchen - Tried and Tested Recipes
Mary J's Favorite Tomato Recipes

Mary J's Favorite Tomato Recipes

Grilled Tomatoes Recipe

2 large, firm, ripe tomatoes, sliced
1 garlic clove, pressed
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
salt to taste
freshly ground black pepper to taste
2 tablespoons olive oil

Season tomatoes with spices and grill alongside your favorites. These tomatoes are extra juicy and flavorful and are a wonderful addition to a meal cooked on the grill.
Mary J


Baked Stuffed Tomatoes

6 tomato, large
1 c bread crumbs
1/2 ts Salt
1 tb onion, minced
1 egg, well beaten
2 tb Butter, melted
1 ts Parsley, minced

Remove the stem ends from tomatoes and cut out the centers. Fill with filling made of the rest of the ingredients. Place in a baking dish and bake at 350-F for 30 minutes.
Mary J


Fried Tomatoes Recipe

4 md Tomatoes, half ripe
1/2 c All-purpose Flour
2-1/2 ts Salt
2-1/2 ts Sugar
1/4 ts Pepper
3/4 c Pet Evaporated Milk
Oil for frying

Wash tomatoes, but do not peel. Cut into 3/4" slices. Place on paper towels to drain. Combine flour, salt, sugar and pepper. Dust tomatoes in flour mixture on both sides. Add evaporated milk to remaining flour mixture to make a thick batter. Dip floured tomatoes in batter. Fry in hot oil 1/2" deep until golden brown on both sides.
Makes 6 servings.
Mary J


Oven Spinach Stuffed Tomatoes Recipe

6 tomatoes, stems removed
1/4 cup butter
3 carrots, peeled and 1/4 inch diced
1/2 cup onion, peeled and 1/4 inch diced
1 10 ounce bag fresh spinach, rinsed, patted dry and chopped
1/2 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan

Preheat oven to 350F. Carefully scoop out the pulp from center of tomatoes; reserve for other use. Invert tomato shells on paper towel to drain. While tomatoes drain, melt butter in a large skillet over medium high heat. Saute carrots and onion until tender, about 5 minutes. Add spinach, parsley, salt and pepper and cook an additional 2 minutes, until spinach is wilted. Remove from heat and cool slightly. Spoon evenly into tomato shells. Sprinkle Parmesan over tomatoes. Place in a shallow baking pan and add hot water to just cover bottom of pan. Bake for 15 minutes or until cheese is melted and tomatoes are thoroughly heated. Serve warm. Serves 6.
Mary J


Cottage Cheese Stuffed Tomatoes Recipe

6 tomatoes
1 cup cottage cheese
1 tablespoon lemon juice
2 teaspoons butter
1/2 pound mushrooms, trimmed and sliced
3 green onions, trimmed and thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 375F. Slice off top quarter of each tomato and scoop out and discard pulp; invert onto paper towels to drain. Meanwhile, in a blender or food processor, puree cottage cheese with lemon juice; set aside. Melt butter in a large skillet over medium heat; add mushrooms, green onion, salt and pepper and saute until tender, about 5 minutes. Lower heat, then stir in cottage cheese and cook gently for 3 minutes; remove from heat. Fill tomato shells with mushroom mixture and bake in shallow pan for 15 minutes or until heated thoroughly. Serve hot. Serves 6.
Mary J


Tomato Gravy Recipe

1/4 cup chopped onion
3 tablespoons bacon drippings
1 tablespoon flour
3 tomatoes; peeled and chopped
1 cup water
salt and pepper to taste

Saute onion in bacon fat. Stir in flour and brown. Add tomatoes, with juice; stir as gravy thickens. Add water, a little at a time and cook until gravy is of desired thickness. Salt and pepper to taste. This is also good as a casserole sauce.
Makes 2 to 2-1/2 cups.
Mary J


Tomato and Bell Pepper Salad Recipe

3 lg green bell peppers, grilled and skinned
6 tomatoes, skinned and seeded
2 garlic cloves, chopped

Rinse & drain the peppers. Remove the core & seeds & cut the flesh into small dice. Dice the tomatoes to the same size. Combine tomatoes and peppers and add the chopped garlic. Season with salt to taste and chill. Drain off excess liquids before serving.
Makes 4 Servings


Grilled Green Tomatoes Recipe

4 green tomatoes, cut in 1/4 inch slices
1 onion, in 1/4 inch slices
vegetable oil
1/4 cup white vinegar
1/4 cup water
1/4 cup sugar
1/4 teaspoon caraway seeds
1/4 teaspoon salt
1/8 teaspoon hot pepper flakes

Brush tomato and onion slices with oil and grill over medium low heat turning once or twice, until lightly charred and soft. Cover bottom of shallow dish with grilled tomato slices in overlapping rows. Separate grilled onion slices into rings and scatter over tomatoes. In saucepan heat vinegar with water, sugar, caraway seeds, salt and hot pepper flakes, stirring, just until sugar is dissolved. Let cool. Stir again and pour over grilled tomatoes and onions. Cover and let stand 2 hours at room temperature or up to 8 hours in refrigerator.
Serves 8.
Mary J

Click to Print this Recipe           

Want to share this recipe with a friend?
[ Click Here to send this recipe to a friend ]


                           Chili's Free Chips and Queso