Global production of tomatoes exceeds around 70 million tons a year, making it one of the most popular commodities in the world. Tomatoes are also a great source of antioxidants which is linked to many health benefits. The vegetable is also a primary figure in many home gardens. So, here is a list of eight fresh tomato inspired recipes.
Roasted Tomato Soup
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Ingredients
28 oz of can whole peeled tomatoes
2 fresh tomatoes
4 garlic cloves (chopped)
1 onion (chopped)
1 tablespoon of olive oil
1 teaspoon of salt and pepper
1 tablespoon of dried basil or 2 tablespoons of fresh basil (optional)
Instructions
Preheat the oven to 375 degrees. Remove the tomatoes from the can (keep the remaining sauce in the can) and cut the fresh tomatoes into quarters and place on baking sheet. Roast for 45 minutes.
Heat olive oil on medium-low heat in a large pot and sautee onions until they are soft (about 8 minutes). Then add the garlic and cook for one more minute.
Place the roasted tomatoes and onion mix into a blender and puree until smooth. Return puree to the pot, add sauce from the can, salt, pepper, and basil. Then cover and simmer on low heat for 30 minutes.
Slow Cooker Tomatoes Sauce
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Ingredients
1 tablespoon of olive oil
Half an onion (finely chopped)
2 minced garlic cloves
1 carrot finely chopped
2 cups of frozen spinach (preferably thawed)
1 teaspoon of salt
1 teaspoon of dried oregano
1 teaspoon of dried basil
28 oz can of crushed tomatoes
Instructions
Combine everything in a slow cooker and cook on high for 5 hours.
(Florida) Tomato and Potato Casserole
Ingredients
Half a cup of freshly grated Parmesan cheese
2 tablespoons of semolina
2 tablespoons of chopped fresh oregano or 2 teaspoons dried oregano
4 large Florida tomatoes, cored and sliced an eighth of an inch thick
6-8 medium sized potatoes (thinly sliced)
1 small onion (minced)
Salt and pepper to taste
Instructions
Mix the cheese, semolina, and oregano together in a bowl. Preheat oven to 400 degrees and butter a deep, 10-inch round casserole dish.
Place a layer of tomatoes in the bottom of the dish, salt and pepper lightly, and cover with the Parmesan mixture (about 2 tablespoons). Next layer potatoes on top of the tomatoes (overlapping). Salt and pepper and sprinkle the onion. Continue layering with the last layer being tomatoes and the Parmesan mixture.
Cover the dish in foil and bake for about 1 hour and 15 minutes to 1 hour and 30 minutes (until the potatoes are tender). Then uncover and let the dish sit for 5-7 minutes.
Tomato Melt
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Ingredients
Quarter cup of shredded cheese (preferably cheddar, mozzarella or a blend)
1 tablespoon of low-fat mayonnaise
Half a teaspoon of mustard
2 slices of bread or 2 halved English muffins
1 medium-sized tomato (cut into 4 slices)
Instructions
In a small bowl combine the cheese, mayonnaise, and mustard. Spread the mixture over the bread or muffins.
Oven/Toaster Oven:
Broil or toast until cheese melts (about 2-3 minutes). Place tomatoes on each sandwich and serve.
Skillet:
Heat the skillet over medium heat. Place sandwiches bread side down. Cover and heat until cheese meals (about 7-8 minutes). Top with the tomatoes before or after heating.
Fish and Spinach Bake
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Ingredients
10 oz of frozen spinach (thawed)
Quarter teaspoon each of salt and pepper
1 lb fish filets (thawed)
1 teaspoon of Cajun seasoning blend
1 large tomato (diced)
4 green onions (sliced)
Instructions
Preheat the oven to 350 degrees. Remove most of the liquid from the thawed spinach and spread it in the bottom of a baking sheet, then sprinkle with salt and pepper.
Arrange fish over the spinach, sprinkled with Cajun seasoning, and top with the tomatoes and onions.
Cover with foil and bake for 15 minutes; then remove foil and bake for 20 minutes or until fish flakes.
Farmers’ Market Salsa
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Ingredients
Half a cup of corn (either canned and drained, frozen, or fresh)
15 oz of black beans (rinsed and drained)
1 cup of fresh diced tomatoes
Half a cup of diced onions
Half a cup of green peppers (seeded and diced)
2 tablespoons of lime juice
2 gloves of garlic (finely chopped) or half a teaspoon of garlic powder
Half a cup of picante sauce
Instructions
Combine everything into a large bowl and chill until serving. Make sure you drain before serving.
Cabbage Stir Fry
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Ingredients
2 teaspoons of oil
1 cup of celery (sliced)
1 cup of chopped onions
3 cups of shredded or chopped cabbage
Half a cup of green peppers (seeded and chopped; about 1 small pepper)
Half a teaspoon of salt
Quarter teaspoon of pepper
1 medium-sized tomato (chopped)
Instructions
Heat the oil in a large skillet over medium heat. Add the celery and onion, cook until soft (about 4-7 minutes). Add the cabbage, green pepper, and the salt and pepper, cook for 5-10 minutes (stirring often so the cabbage sweats). Add the tomato and serve immediately.
The Cowboy Salad
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Ingredients
15 oz of black-eyed peas or black beans
1 and a half cups of corn (either canned and drained, frozen, or fresh)
1 bunch of cilantro
1 bunch of green onions (about 5 green onions)
3 medium tomatoes
1 avocado (optional)
1 tablespoon of canola or vegetable oil
2 tablespoons of vinegar or lime juice
Half a teaspoon each of salt and pepper
Instructions
Drain and rinse the peas/beans and corn. Finely chop the cilantro and green onions. Dice the tomatoes and the avocado. Combine the vegetables into a large bowl.
Mix in a small bowl the oil, vinegar/lime juice, and salt and pepper. Pour mixture over salad and toss lightly.
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