If you grow tomatoes in your garden, you know how they can all get ripe at once and there’s just too many! Arlene and Patti are here with some great recipes to use up those extra tomatoes, including tomato-raspberry jam, tomato Gorgonzola soup, tomato and peach salad, tomato and egg sandwiches, and tomato pie!
Tomato Pie
Sliced fresh tomatoes take on new meaning in this easy tomato pie. It bakes in 20 minutes- long enough to grill some boneless chicken breasts or pork chops to serve alongside.
Ingredients
- 1/2 pkg refrigerated piecrusts (15 oz)
- 2 large tomatoes, sliced
- 1/2 tsp dried basil
- 1/2 tsp dried chives
- 1/2 tsp black pepper
- 1/2 cup mayonnaise
- 1 cup shredded sharp cheddar cheese (4 oz)
Instructions
- Preheat oven to 450 degrees. Place piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of crust with a fork. Bake 9 minutes. Reduce oven to 350 degrees.
- Arrange tomato slices in crust. Combine basil, chives, and pepper; sprinkle over tomatoes. Spread with mayonnaise; sprinkle with cheese.
- Bake, uncovered, an additional 20 minutes or until cheese melts and pie is thoroughly heated. Let stand 10 minutes before slicing. Serve warm or let cool on a wire rack. Makes 6 servings. Enjoy!
Tomato Fruit Salad
Ingredients
- 4 ripe tomatoes, cut into wedges
- 4 ripe peaches, peeled and sliced, or other ripe fruit of your choice
- 1/2 cup finely chopped red sweet onion
- 1 cup grape tomatoes
- 3 Tbsp extra virgin olive oil
- 1 Tbsp apple cider vinegar
- 1 tsp curry powder
- 1/8 tsp salt
- dash pepper
Instructions
- Slice tomatoes and peaches into 1/2-inch slices. Arrange peaches and tomato slices alternately on a plate and top with onion and grape tomatoes.
- In a bowl, combine remaining ingredients in small howl; stir with wire whisk until combined. Drizzle dressing over the fruits and serve. Makes 4 servings. Enjoy!
Tomato Gorgonzola Soup
Ingredients
- 2 Tbsp olive oil
- 1/2 large red onion, diced
- 1/2 cup red bell pepper, diced
- 4 cloves garlic, minced
- 1/2 cup Gorgonzola cheese, crumbled
- 8 oz cream cheese, softened
- 1/2 cup half and half cream
- 1 cup milk
- 4 cups fresh peeled tomatoes, diced
- 4 cups tomato juice
- 4 Tbsp fresh chopped basil
- 4 tsp sugar
- 1/2 tsp pepper
Instructions
- Heat oil in a large saucepan over medium heat. Add onion, pepper and garlic; cook and stir 4 to 5 minutes or until vegetables are soft.
- Add cheeses, cream and milk' heat mixture until cheeses melt and mixture is simmering. Stir in tomatoes (including their liquid), tomato juice, basil, sugar and pepper.
- Continue to simmer mixture for 1 5 to 20 minutes while stirring constantly. Do not boil. Makes 8 servings. Enjoy!
Surprise Raspberry Jam
You'd never know there were tomatoes in this jam… it's jam-a-licious!
Ingredients
- 5 cups chopped peeled fresh tomatoes
- 4 cups sugar
- 1 Tbsp lemon juice
- 2 pkg raspberry gelatin (3 oz, each)
Instructions
- In a large Dutch oven, combine tomatoes, sugar and lemon juice. Cook and stir over high heat until mixture comes to a boil. Reduce heat; simmer, uncovered for 25 minutes. Remove from heat and skim off any foam, if necessary. Stir in gelatin until completely dissolved.
- Pour into jars or containers; cool to room temperature, about 1 hour. Cover and let stand for 3 hours or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks. Enjoy!
Tomato Egg Sandwiches
Ingredients
- 1 pkg cream cheese (8 oz), softened
- 1 jar horseradish sauce (9 oz)
- 1/4 cup grated onion
- 1 pkg Ranch dressing mix (1 oz)
- 12 slices white sandwich bread, toasted
- 12 slices whole wheat sandwich bread, toasted
- 24 tomato slices (about 6 medium-sized ripe tomatoes)
- 8 large eggs, hard boiled, peeled and sliced into 48 slices
- chopped fresh dill
- freshly ground pepper
Instructions
- Beat cream cheese, horseradish sauce, onion and Ranch dressing mix together at medium speed with an electric mixer until blended; set aside.
- Cut 24 rounds from toasted bread using a 3-inch cutter. (Select a cutter close to the size of the tomato slices.) Reserve bread trimmings for another use, if desired.
- Spread 1 side of each round evenly with cream cheese mixture; top with 1 tomato slice and 2 egg slices. Sprinkle evenly with dill and pepper. Makes 12 servings. Enjoy!
Transcript
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