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With blight taking out most people s tomato crops last year, gardeners have been especially vigilant this summer to see another season through to a healthy harvest. As I write this, my own tomatoes look fine, although a little small. With any luck (and co-operative weather ) there should be lots for picking this month.
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TOMATO HERB BREAD
3 c. all purpose flour
2-1/2 tsp. baking powder
1/2 tsp. baking soda
2 tbsp. fresh tarragon,
snipped
1 tbsp. fresh parsley,
snipped
1 tbsp. granulated sugar
1 c. cheddar cheese,
finely grated
1/2 tsp. salt
2 large eggs
1 c. milk
1/4 c. canola oil
2 tbsp. tomato paste
1 small onion, finely
chopped
1 tsp. ketchup
1/2 c. provolone cheese,
grated
In a large bowl, blend together flour, baking powder, baking soda, tarragon, parsley, sugar, cheddar cheese and salt. In a medium bowl, beat eggs until foamy, then beat in milk, oil, tomato paste, onion and ketchup. Combine wet and dry mixtures until dry ingredients are moistened. Scrape batter into greased loaf pan and sprinkle with provolone cheese over top. Bake in preheated 350 F oven for 55 to 60 minutes or until top is golden and a toothpick inserted into centre of bread comes out clean. Remove bread from oven and cool on wire rack for five to 10 minutes before removing from pan.
Serves six.
Recipe Swap
We re love hearing from readers and we re always glad to get your favourite recipes. To contact us by mail write to:Manitoba Co-operator Recipe Swap Box 1794 Carman, Man. R0G 0J0 or email: [email protected] There s almost limitless ways to enjoy delicious tomatoes. The best, of course, is freshly sliced with perhaps a little shredded basil. Tomatoes are a bit like strawberries, you don t need to add anything to increase the eating enjoyment. Tomatoes are also wonderful added to soups, baked into gratins, or preserved for enjoying later on. Here s a few recipes for enjoying fresh what I hope this year is your bountiful crop.
All recipes sourced from Peak of the Market s website ( www.peakmarket.com).
TOMATO BREAD SOUP
1-1/2 lb. very ripe
tomatoes
1 loaf day-old crusty
italian bread
1 tbsp. olive oil
3 cloves garlic, crushed
1 tbsp. tomato paste
5 c. hot vegetable
stock or water
1/3 c. fresh basil
leaves, torn
Score a cross in the base of each tomato. Place tomatoes in bowl of boiling water for 10 seconds; then plunge into cold water and peel skin away from cross. Cut tomatoes in half and scoop out the seeds. Roughly chop tomato flesh.
Discard most of the crust from bread and tear into one-inch pieces. Heat oil in large saucepan. Add garlic, tomato and tomato paste, then reduce the heat and simmer, stirring occasionally, for 10 to 15 minutes or until reduced. Add stock and bring to a boil, stirring for two to three minutes. Reduce heat to medium, add bread pieces and cook, stirring for five minutes or until bread softens and absorbs most of the liquid. Add more stock if soup is too thick. Remove saucepan from heat.
Stir in basil leaves and serve. Serves four.
THINKSTOCK
SWEET BAKED TOMATOES
4 medium tomatoes
1/4 c. raisins
1/4 c. currants
2 tbsp. liquid honey
1 tbsp. lemon juice
1/4 tsp. ground
cinnamon
1/4 c. ground ginger
walnuts or pecans,
chopped
Salt
1/2 c. apple juice
Slice tops off tomatoes; seed, scoop out pulp and reserve. Invert tomato shells on paper towels to drain for at least 15 minutes. In a bowl; coarsely mash tomato pulp; stir in raisins, currants, honey, lemon juice, cinnamon and ginger. Refrigerate for one hour to allow flavours to blend. Stir in nuts. Sprinkle inside of each tomato shell lightly with salt; evenly spoon in raisin mixture. Place in small baking dish; drizzle juice over and around tomatoes. Bake in preheated 325 F oven for 15 to 20 minutes or just until soft. With slotted spoon; transfer tomatoes to serving dish, reserving juice. Tomatoes can be served at room temperature or chilled thoroughly in the refrigerator.
When serving; drizzle some juice over each tomato.
Serves 4.
TOMATO AND POTATO PIE
4 slices side bacon, diced
2 large onions, finely
chopped
1/2 green pepper, finely
chopped
1 stalk celery,
finely chopped
3 large potatoes, peeled
and coarsely chopped
2 tomatoes, coarsely
chopped
1 c. cheddar cheese,
shredded
2 eggs, separated
1 tbsp. milk
Salt and pepper to taste
In a skillet, cook bacon until almost crisp. Remove and drain on paper towel. Add onion, green pepper and celery to skillet. Cook on medium high for about five minutes; drain. Partially cook potatoes in boiling water for 10 minutes. Drain well. In lightly greased eight-inch baking dish, layer half potatoes, tomatoes, bacon and onion mixture and cheese. Repeat layers. In a medium bowl, whisk together egg yolks and milk. In a small bowl, beat egg whites, salt and pepper until foamy. Fold egg whites into egg yolk mixture. Pour over vegetables. Bake in preheated 350 F oven for about 40 minutes or until mixture has set.
Serves 6.
