Too Many Tomatoes.......

Tonight was the annual Tomato Tasting for Gardening Gems.  We had a great turnout of 25 people.  Was a fun night.

Here is a couple recipes I shared for using up all those tomatoes.  It seemed like the tomatoes would never ripen....but now there are TOO MANY TOMATOES.

Crustless Tomato Pie = perfect for brunch, lunch or dinner   Enough for a 8" pie. I doubled it for a 11" deep pie dish!
4 to 6 tomatoes, thinly sliced
1-2 t. salt
1 T. butter
1/2 c. onion chopped
1 clove garlic minced
2 c. mozzarella cheese shredded, plus some for the top (I used some cheddar too)
2 eggs beaten
2 T. fresh oregano chopped
6-7 leaves basil chopped
1/2 t. pepper (Optional)
Slice tomatoes and sprinkle lightly with salt and let sit at least 20 minutes.
Melt butter in small skillet over medium-high heat. Add onion and garlic and saute' until onions are soft (about 8 minutes). Transfer to a medium-sized bowl and add cheese, eggs, herbs, and pepper to bowl. Stir to combine.
Drain water off of tomatoes if any.  Arrange tomatoes in a single layer on a sprayed  8" pie pan. Top with about 1/2 of the cheese mixture. Repeat with another layer of tomatoes and then the cheese mixture.  Finishing with a final layer of tomatoes. Top with a sprinkle of mozzarella cheese.  Bake at 375 degrees for 30-40 minutes, until lightly browned.  Cool for 5 minutes before serving.

Herbed Tomato Galette with Parmesan Crust 
For the pastry:
1 1/2 c. flour, .= more for rolling out pastry
1/2 c. butter, cold and cut into cubes
1/2 t. salt
1/2 c. Parmesan cheese
Zest of 1/2 lemon
1/2 c. ice water
For the filling:
1 c. gruyere cheese, grated (or cheddar)
several tomatoes, sliced (variety of colors & sizes)
1 t. fresh basil, finely chopped
1 t. fresh rosemary, finely chopped
1/4 t. pepper
1 T. olive oil
1 egg, beaten with 1 t. water
In a food processor fitted with a metal blade add the flour, butter, salt and Parmesan
cheese. Pulse until the mixture resembles coarse meal, about 5 to 10 seconds. Add the lemon zest.  With the processor running, pour the water slowly through the tube in a steady stream until the dough forms a ball. You may not use all the water. Do not over mix.
Dust a clean work surface with flour.  Remove the dough from the processor and form into a ball. Wrap in plastic wrap and refrigerate for 1 hour.
On a floured surface roll the pastry into a 12 inch circle and transfer to a 10 inch round baking pan or low sided cast iron skillet.  Sprinkle with the  cheese leaving a 1 inch border all around. Arrange the tomatoes on top of the cheese.  Combine the basil, rosemary and pepper in a small bowl. Brush the tops of the tomatoes with the olive oil then sprinkle with the herb mixture.  Fold the border of the pastry in to cover the edge of the tomatoes all around. Brush the pastry edges with the egg wash.  Bake at 400 for 20-25 minutes until the dough is golden. Cool for 10 minutes, slice and serve.

What are ya gonna do with all those tomatoes?

I hosted the Gardening Gems again in September.  September is always the annual Tomato Event!!  This is what I served........

MARINATED TOMATOES
Whisk together in a bowl:
3/4 c. canola or olive oil
1/2 c. red wine vinegar
3 T. fresh chives, snipped
3 T. fresh basil, chopped
3 T. fresh parsley, chopped
1 T. fresh thyme, chopped OR 1 t. dried thyme
1 T. sugar
1 1/2 t. garlic salt
1 1/2 t. season salt
1/2 t. pepper
Then stir in:
20 to 30 cherry tomatoes that have been cut in half
Marinate in refrigerator for at least 2 hours before serving (the longer the better).
Serve with bread or chips topped with Cottage Cheese Dip and then drizzle this and a tomato on top.

Cottage Cheese Dip
16 oz. cottage cheese
1 c. sour cream
1 c. mayonnaise
8 oz. cream cheese, softened
2 T. chives, snipped
1 t. garlic salt
Mix together.  Chill for at least 2 hours.  Serve with chips, veggies, crackers, spread on bread and top with sliced or marinated tomatoes.

What are ya gonna do with all those tomatoes?

28 ways to use "em

1- Eat'em

2 - Fresh Salsa

3 - Canned Salsa

4 - Use them as a skin cleanser - Did you know you could clean your face with a tomato?  YES, it is true!  The acids in tomato juice are great for softening and cleaning skin, while the lycopene helps eliminate free radicals.  For oily skin:  mix equals parts fresh tomato juice and aloe vera juice.

For dry skin:  use a ration of 1 part tomato juice to 2 parts aloe vera juice.  Rub a tablespoon of this mixture into your face and rinse with warm water.

5 - Sunburn relief - If your sunburn is recent and not blistering or peeling, rubbing a slice of tomato on it can lessen the redness and sooth your sunburn.  Eating tomatoes can increase your skin's natural sun protection.

6 - Make Pasta Sauce

7 - Tomato Sandwiches

8 - Tomato Soup

9 - BLT's

10 - Tomato Juice

11 - Tomato Paste

12 - Grilled Bruschetta

13 - Fried Green Tomatoes - Slice green tomatoes and dip them in an egg bath.  Coat with a mixture of cornmeal and flour.  Fry in oil at 375 until golden and crispy.

14 – Homemade Ketchup

15 – Homemade Spaghetti Sauce
16 – Homemade Pizza Sauce
17 – Grill ‘em
18 – Marinate ‘em  (see recipe on back)
19 – Freeze ‘em
20 – Can ‘em
21 – Stuffed tomatoes
22 – Tomato Salad
23 – Sun dried Tomatoes
24 – Tomato & fruit Salad
25 – Shakshukah
26 – Tomato Basil Garlic Butter
27 – Barter or sell ‘em
28 - Give ‘em away!!
For more details……  https://www.mamanatural.com/about/    Adapted from an article written by Genevieve Howland

Tomato Basil Soup

This summer we went to Reed's Dairy in Idaho Falls for lunch.  We had the best Tomato Basil Soup. So for Garden Club Tomato Night, I set out to duplicate their recipe.  I think I have come pretty close.  I made it in my Instant Pot and it worked out great to keep it warm and to serve from.  Everyone at Garden Club loved it!

Instant Pot Tomato Basil Soup



1 onion, diced

2 stalks celery, diced

2 large carrots, diced 

2 to 4  cloves garlic, minced

2 to 3  T. butter

1 t. salt

½ t. pepper

2 t. dried basil or 1/4 c. fresh basil 

2 bay leaves (optional)

2 cans (14.5 oz.) diced tomatoes or 6 fresh tomatoes, diced

4 cups chicken broth

½ cup heavy cream or whipping cream

2 T. regular clear jel

Using the sauté setting of the electric pressure cooker, sauté the onion, celery, carrots and garlic in butter for about 5 minutes.

Add the salt, black pepper and basil, and sauté for 1-2 minutes more.

Turn off heat, add bay leaves, tomatoes and chicken broth, and stir.

Secure the lid and cook the vegetable mixture using the soup setting, or cook for 15 minutes at high pressure.  Allow the pressure to release naturally for 10 minutes, then manually release remaining pressure. Remove the lid.  Remove the bay leaves.  Puree the soup using an immersion blender.

Stir together the cream and clear jel and add to the soup mixture, stir until well blended.  Taste and adjust seasonings as desired.

These Zinnias growing in my garden have been especially beautiful and the bees and butterflies love them as much as I do.  The seed for these Zinnias came from Gramps.  He loved Zinnias and he grew them every year.  When he passed away his Zinnias were still blooming and so we took some of them to the florist and she incorporated them into his casket spray.  Zinnias are now extra special to us Kimball's as they remind us of Gramps.  Last year for some reason no one's seeds did very well and so we were very limited on seeds this year.  We were afraid if they didn't do well this year we would loose Gramps' seed forever.  So we planted them and took extra good care of them and yes we even prayed for them.  And this year they are absolutely gorgeous.  One of my favorite things in the garden this year!!!  We have enjoyed fresh Zinnia bouquets all summer.

And we are still growing Gramps' garlic too!!  and Yes I used some of it in this soup!!!

Cucumber Tomato Salad & Tomato Basil Bread

Tonight is Garden Club at my house and the focus is on Tomatoes!!  I am making this to share....

Cucumber Tomato Salad
For the salad:
Approximately 3 cups peeled & sliced cucumbers
3 cups of Juliet & Sun Sugar tomatoes or whatever you have
1/3 c. chopped red onion
1/4 c. chopped fresh basil (I used sweet basil and lime basil)
For the dressing:
1/4 c. extra virgin olive oil
3/4 c. apple cider vinegar
1/2 T. red wine vinegar
1/2 t. dill weed
1 t. sugar
1/2 t. salt
1/4 t. pepper

Place salad ingredients in large bowl and toss.
Mix dressing ingredients in small bowl; stir to combine well & drizzle over salad.
I kept the dressing separate.

TOMATO BASIL BREAD
1/2 c. warm milk - microwave 30 seconds
1/2 c. pureed ripe tomatoes (blend in blender with the garlic & herbs)
2 T. fresh basil, minced
1 T. fresh chives, minced
2 cloves garlic, minced
1 t. fresh oregano, minced
1 egg
2 T. oil
1/2 t. salt

1 T. sugar
3 c. slightly rounded, bread flour
1  T. yeast

GARLIC CHIVE SPREAD
1/2 c. butter, softened
1 T. fresh chives, minced
1 garlic clove, minced
Place bread ingredients in bread machine pan in order listed.   Check dough after 5 minutes of mixing, add 1 to 2 T. water or flour if needed.  Bake in bread machine or remove dough, form into 2 artisan loaves and bake in oven at 375 for 20 minutes.  

In bowl, combine spread ingredients. Serve with bread. 

I also used this dough to make pizza crust.  It made enough for a cookie sheet and a half sized cookie sheet.  I sprayed the pans.  Patted out the dough and baked it at 375 for 10 minutes.  Then I used 16 oz. tomato sauce, Italian Seasoning, garlic powder, onion powder, basil, oregano, salt & pepper for my sauce.  Sprinkled with cheese and canadian bacon and basil or pizza seasoning.  Baked 15 more minutes.  It turned out great!!  And the tomato lovers garnished it with fresh sliced tomatoes. 

** So I can make this all year round I puree my tomatoes and herbs together and freeze them in little jars.  

    

Tomato Soup & Grilled Cheese Roll Ups

Tomato Soup
4 tbsp. butter, divided
1 onion, finely diced
1 Garlic clove, minced
28 oz. crushed tomatoes
3 c. chicken (or vegetable) stock

1 t. salt
1/4 t. pepper
1/4 c. heavy cream

Fresh basil, for serving

Grilled Cheese Roll Ups
8 slices white bread, crusts removed
8 slices cheddar cheese

Make soup. Melt 1 tablespoon of butter in a large pot over medium heat. Add onion cook until beginning to soften, 2 to 3 minutes. Add tomatoes, stock, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil and simmer 15 minutes. Stir in cream, then ladle into bowls. Garnish with fresh basil.

While the soup is simmering, make the grilled cheese roll-ups. Using a rolling pin, roll bread into flat, 1/4-inch thick squares. Place a cheese slice on each slice of bread and roll up tightly.

Melt 1 tablespoon of butter in a large nonstick skillet over medium heat. Working in batches, add the roll ups to the skillet, seam side-down. Cook, turning often, until all sides are golden and the cheese has melted, about 3 minutes. Wipe the skillet clean with a paper towel and add more butter before adding more roll-ups.

Ladle soup into bowls and serve with grilled cheese roll-ups.

http://www.delish.com/cooking/recipe-ideas/recipes/a49054/grilled-cheese-soup-dippers-recipe/

Tomato Basil Bread & Spread

"Everything Tomato" is the theme for our Garden Club meeting tomorrow and since the meeting is at my home I wanted to make some bread.  This is what I came up with after remaking a favorite bread recipe and substituting fresh tomatoes and my favorite fresh garden herbs.   Sure hope it turns out!?

9-22-2013  This has been a hit!!!  I have been making this often while the tomatoes are plentiful!!!

Yesterday I used this dough for my pizza crust.  It made enough for a cookie sheet and a half sized cookie sheet.  I sprayed the pans.  Patted out the dough and baked it at 375 for 10 minutes.  Then I used 16 oz. tomato sauce, Italian Seasoning, garlic powder, onion powder, basil oregano, salt & pepper for my sauce.  Sprinkled with cheese and canadian bacon and basil.  Baked 15 more minutes.  It turned out great!!  And the tomato lovers garnished it will fresh sliced tomatoes.

TOMATO BASIL BREAD
1/2 c. warm milk - microwave 30 seconds
1-2 ripe tomatoes, pureed (1/2 c.)  I use 3- 4th of July Tomatoes.....they are small and juicy
1 egg
2 T. oil
1/2 t. salt

1 T. sugar
2 T. fresh basil, minced
1 T. fresh chives, minced
2 cloves garlic, minced
1 t. fresh oregano, minced
3 rounded c. bread flour
1 scant T. yeast

GARLIC CHIVE SPREAD
1/2 c. butter, softened
1 T. fresh chives, minced
1 garlic clove, minced
Place bread ingredients in bread machine pan in order listed.   Check dough after 5 minutes of mixing, add 1 to 2 T. water or flour if needed.  Bake in bread machine or remove dough, form into 2 artisan loaves and bake in oven at 375 for 20 minutes.  

In bowl, combine spread ingredients. Serve with bread.