TOMATOES

This month I highlighted the Tomato and a few ways it can be used. My plants are huge and I have a bunch of green ones ready to start turning red. I hope I can enjoy them before birds or the heat get to them. I'm thinking, salsa and tomato sauce. I was told the other day that fried green tomatoes were especially good. I checked out some recipes for it and of course it sounds good (because it is fried). Enjoy!

PROVIDENT LIVING IDEAS
JULY 2009
Garden Fresh Tomatoes
Fried Green, Grilled, Salsa, Bruschetta, Salads, Pie, Sauces, Bottled, Dried…
Endless Possibilities!

Tomato Pie
1 (9 inch) unbaked pie crust

1 Tablespoon dried basil
5 large tomatoes, peeled and sliced

¼ teaspoon garlic powder
½ teaspoon salt

¾ cup mayonnaise
½ teaspoon ground black pepper

1 ¼ cups shredded Cheddar Cheese

Preheat oven to 375 degrees. Bake pie crust in preheated oven for 10 minutes.
Cover bottom of pie crust with a layer of tomato slices. In a small bowl, mix together salt, pepper, basil, and garlic powder. Sprinkle half of mixture over tomato slices. Layer remaining tomato slices in pie crust. Sprinkle with the rest of seasoning mixture. In a medium bowl, mix together mayonnaise and cheese. Spread mixture over top of pie.
Reduce oven to 350 degrees. Bake pie for 35 minutes.

Parmesan Tomatoes
4 ripe tomatoes, sliced thick

1 teaspoon dried oregano
4 Tablespoons mayo

salt and pepper to taste
4 Tablespoons Parmesan Cheese

¼ cup shredded mozzarella cheese
1 Tablespoon Dijon mustard
1 Tablespoon brown mustard

Preheat oven to 350 degrees. Arrange tomato slices in single layer on a baking sheet. In a small bowl, mix together mayonnaise, Parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella.
Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.

Bruschetta
2 tomatoes. Cubed

1 clove garlic, crushed
1 teaspoon dried basil

seasoning salt to taste
4 Tablespoons grated Parmesan cheese

ground black pepper to taste
2 Tablespoons olive oil

In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground pepper. Cover and chill in the refrigerator 8 hours. Serve with bread.

Garden Salsa
6 Roma tomatoes

1 bunch cilantro, finely minced
1 sweet onion, diced

1 lime, juiced
1 medium red bell pepper, diced

1 teaspoon salt, or to taste
1 medium yellow bell pepper. diced

In a bowl, mix the tomatoes, onions, red bell peppers, yellow bell peppers, cilantro, lime juice, and salt. Cover and refrigerate until ready to serve. For heat add Serrano or jalapeno peppers.

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