Tomato Recipes

Use a little cold water in the bottom of your blender and process all of the above ingredients. Then run through a sieve. Strain, adding more cold water as needed. Spike up the beverage to your own taste with a choice of lemon zest, garlic salt, black pepper, salt, Tabasco sauce, vodka, etc. Serve over ice and garnish with a stalk of celery.

Bruschetta

2 pints cherry tomatoes halved or equivalent chopped tomatoes

2 green onions chopped

1/4 cup chop parsley

1 T chop rosemary

3 cloves garlic minced

1/3 cup olive oil

3 T balsamic vinegar

salt and pepper to taste

Mix ingredients and leave at room temp until ready to serve. Toast french bread slices sprayed with olive oil and top with tomato mixture.

Harlot Style Uncooked Pasta Sauce

2-1/2 pounds tomatoes chopped

1/2 cup olive oil

3 cloves garlic minced

1/4 cup Kalamata olives sliced or chopped

1 T capers chopped if large

1/2 jalapeno pepper minced

about 10 basil fresh basil leaves chopped

salt and pepper to taste

1 pound pasta cooked

While pasta cooks, mix together the rest of the ingredients and leave at room temp. Toss with hot drained pasta. Add salt and pepper to taste and serve.

Salad Dressing Ideas

Italian

large fresh tomato cored and coarsely chopped

olive oil

red wine vinegar

fresh Italian herbs such as oregano, basil, rosemary and marjoram to taste

salt and pepper to taste

Asian

Large fresh tomato cored and coarsely chopped

Peanut oil or Canola oil

Lime juice or rice wine vinegar

Cilantro, green onion, grated ginger root according to your taste

1/2 t toasted sesame oil

salt and pepper to taste

Put everything in the blender according to your taste and what you have on hand. Remember it is about 1/3 cup vinegar to 2/3 cup oil. Process and strain through a sieve or leave the herbs chopped and add at the last. Chill and toss with salad greens and more fresh tomato.

Mayo Tomato

Peel and seed a large tomato and drain in calendar or on paper towels. Chop and add to a cup of mayo with a little lemon juice, minced garlic and salt and pepper to taste.

Recipes from samples given on Thursday, August 11, 2011, Moline and Saturday, August 13, 2011 at Bettendorf Location:

Gazpacho

In the bottom of a blender, start to layer

2 cloves garlic sliced

1 large red or green bell pepper chopped

3 inch piece of baguette town into pieces

1/2 cup olive oil

2 T red wine vinegar

2 t salt

pepper to taste

and as many cord and quartered tomatoes needed to fill the blender

Puree and run through a sieve. Chill at least 2 hours or overnight. Garnish with finely chopped cucumber and sweet onion.

Tomato, Cucumber and Sweet Onion Salad With Cumin Salt

1 T cumin seeds

1-1/2 T coarse sea or kosher salt

2-1/4 lbs. tomatoes cored and sliced

1 lb. cucumbers peeled and sliced

1 large sweet onion thinly sliced

1/4 cup extra virgin olive oil

3 T fresh lemon juice

In a dry skillet toast the cumin seeds over moderately high heat until fragrant, 30 seconds, then cool. Add salt and grind to coarse powder. In large bowl, toss the toms, cucs, onion, oil and lemon juice. Sprinkle 2 t of the cumin salt and toss. Serve remainder of the salt and toss. Serve remainder of the salt to pass at the table.

Pasta With Tomatoes, Zuccini And Herbs

While you cook 12 ounces of pasta according to the package directions, core and chop

1 lb. tomatoes

1 T basil chopped

1 T parsley chopped

2 cloves garlic minced

1/2 jalapeno minced

1/3 cup olive oil

and have this mixture waiting in a large serving bowl. Drain the pasta. Thinly slice 3 baby zucchini and add to the bowl along with 1/4 cup grated Parmigiano-Reggiano cheese and pata. Toss. Pluse, more cheese for serving.