Let the tomato recipes continue.
By Donna Zitter Bordelon
Like the tomato crop, the tomato recipes continue….
TOMATO AND SHRIMP SALAD BOWL
1 lb. raw shrimp, cooked
2 hard-boiled eggs, peeled and chopped
1½ cups carrots, shredded coarsely
2 Tbsp. onions, minced
½ cup mayonnaise
1 tsp. sugar
2 Tbsp. lemon juice
1 tsp. salt, or to taste
1/8 tsp. pepper, or to taste
1 tsp. yellow mustard
4 large, ripe tomatoes, cut into quarters
Lettuce — your favorite
Cook shrimp and cool.
In a large bowl, combine the shrimp, eggs, carrots and onion. Add the tomatoes, and mix gently. Refrigerate.
In a small bowl, make the dressing by mixing mayonnaise, sugar, lemon juice, salt, pepper and mustard.
Add dressing to large bowl and mix gently.
Divide lettuce leaves among four bowls and top with tomato shrimp salad.
TOMATO PIE
1 9-inch unbaked pastry shell
3 medium tomatoes, peeled and thickly sliced
½ tsp. salt
¼ tsp. pepper
2 Tbsp. fresh basil, chopped or tsp. dried
2 Tbsp. chives, chopped or Tbsp. dried
¼ cup mayonnaise
2 cloves garlic, minced
1 cup sharp white shredded cheese
Bake pie crust at 425 degrees for 5–10 minutes.
Reduce heat to 400 degrees. Remove crust from oven.
Cover the bottom of the pie crust with tomato slices, cutting some slices to fit, and sprinkle with salt, pepper, basil and chives.
In a small bowl, combine the mayonnaise, garlic and cheese.
Spread this mixture evenly over the tomato slices to cover.
Bake for 35 minutes.
TOMATO FRITTERS
1½ lb. tomatoes
2 Tbsp. mint, chopped fine
2 tsp. oregano
¾ cup flour
1 tsp. baking powder
1 tsp. salt
Dash of Sriracha or hot sauce
1 scallion minced
5–6 Tbsp. water
Canola oil
Mix together for a dip:
1 cup yogurt or sour cream
1 tsp. fresh basil, chives or dill
Pepper
Core tomatoes, cut in half, and scoop out and discard seeds.
Chop the tomatoes fine.
In a bowl, combine the tomatoes, mint, oregano, flour, baking powder, salt, scallions, hot sauce and water and stir until this forms a thick batter.
Heat about 1½ inches of oil in a large, heavy skillet over medium-high heat. Drop batter by tablespoon into hot skillet, turn and cook until golden. Don’t overcrowd. Remove with slotted spoon. Drain on paper towels. Serve hot with dip.
FRESH TOMATO FRENCH DRESSING
1 large tomato, peeled, seeded, minced
(To peel tomato: Submerge in boiling water for 1 minute. Remove and cut out the stem. Pull off the skin with a knife.)
¼ cup olive oil
3 Tbsp. wine vinegar
1 Tbsp. fresh lemon juice
1 Tbsp. fresh parsley, minced
2 tsp. Dijon mustard
2 tsp. sugar
1 tsp. basil
1 clove garlic, minced
½ tsp. salt, or to taste
1/8 tsp. pepper, or to taste
Combine all ingredients in a blender or food processor and process until blended. Pour into glass jar. Refrigerate. Serve on your favorite salad.
TOMATO PATTIES
1–1¼ lb. fresh tomatoes, diced
1/3 cup onions, chopped fine
1 tsp. basil
1/2 tsp. oregano
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup Parmesan cheese, grated
30 saltine crackers, crushed
2 Tbsp. canola oil
2 Tbsp. butter
In a large bowl, put the tomatoes, onion, basil, oregano, salt, pepper, cheese and crackers. Mix well with hands, breaking up tomatoes.
The mixture should resemble a stiff paste.
Form tomato mixture into patties.
In a large frying pan, heat oil and butter over medium-high heat.
Place patties in the hot oil/butter and fry them for a few minutes, flipping once until golden brown on both sides.
BRUSCHETTA TOPPING
1 large tomato, cored, seeded, chopped
¼ cup onions, chopped
¼ cup fresh basil, chopped
1 Tbsp. red wine vinegar or balsamic vinegar
2 Tbsp. olive oil
Salt and pepper, to taste
Combine all ingredients in a mixing bowl. Stir together until well mixed.
Serve on toasted Italian bread slices.
Eat well, live long, enjoy!
(Questions or tips can be sent to Donna Zitter Bordelon at [email protected] or in care of the Times, 2 Executive Campus, Suite 400, Cherry Hill, NJ 08002)
Don’t forget:
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