Mary J's Favorite Tomato Recipes
2 large, firm, ripe tomatoes, sliced
garlic clove, pressed
1 teaspoon minced fresh basil or 1/4 teaspoon dried
salt to taste
freshly ground black pepper to taste
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.
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.
Fried Tomatoes Recipe
4 md Tomatoes, half
1/2 c All-purpose Flour
2-1/2 ts Salt
2-1/2 ts Sugar
3/4 c Pet Evaporated Milk
Oil for frying
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
Makes 6 servings.
Stuffed Tomatoes Recipe
6 tomatoes, stems removed
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
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.
Cottage Cheese Stuffed Tomatoes Recipe
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
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.
Tomato Gravy Recipe
1/4 cup chopped onion
tablespoons bacon drippings
1 tablespoon flour
3 tomatoes; peeled and
1 cup water
salt and pepper to taste
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.
Tomato and Bell Pepper Salad
3 lg green bell peppers, grilled and skinned
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
Green Tomatoes Recipe
4 green tomatoes, cut in 1/4 inch
1 onion, in 1/4 inch slices
1/4 cup white vinegar
1/4 cup water
1/4 cup sugar
1/4 teaspoon caraway seeds
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.