28 tomatoes

We've counted 28 tomatoes in our tomatoe plants, which means, that we're gonna be eating tomatoes for a while. So if you need tomatoes let us know and if you already have tomatoes, here you have some ideas as to what to do with them:

TOMATO-CHEESE PIE

2 c. fresh bread cubes
1/4 c. margarine or butter, melted
1 c. shredded Cheddar cheese
1 pt. canned tomatoes
1 tbsp. cornstarch
2 tsp. chopped onions
1 tsp. salt
1 tsp. sugar
2 eggs, beaten
3/4 c. milk

Combine bread, margarine and 1/4 cup cheese. Press into a 9 inch pie plate, bake at 400 degrees for 10 minutes or until lightly browned. Cool. Drain liquid from tomatoes into saucepan, blend in cornstarch. Add onion, salt and sugar. Cook, stirring constantly until thickened. Add tomatoes, milk and remaining cheese, blend well. Pour over top of baked bread. Bake at 375 degrees for 40 minutes. Cool 10 minutes before slicing.

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TOMATO SAUCE FOR PIZZA

1 sm. onion
1/2 clove garlic
28 oz. can crushed tomatoes
1/4 c. olive oil
1 tbsp. Parmesan cheese
1 tsp. oregano
1 tsp. basil
Pinch of pepper
Salt to taste
2 tbsp. sugar

Dice onions and garlic, fry lightly in oil. Season with oregano, basil and pepper. Stir in tomatoes, Parmesan cheese, salt and sugar. Let simmer over a low flame for about 20-25 minutes (or until sauce is thick).


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QUESADILLAS WITH TOMATO SALSA

4 flour tortillas
4 tbsp. butter
1 1/2 c. shredded cheese (Jack or Cheddar)

Melt butter in a wide round skillet over medium high heat. Place one tortilla in skillet, sprinkle cheese onto half of tortilla. Fold tortilla over and press flat, move to one side of pan. Place another tortilla in the pan (it won't lie flat) and repeat the process. Brown both sides. Place quesadillas in warm oven until served.

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TOMATO SALSA
2 med. tomatoes, chopped
2 scallions, sliced
1 (4 oz.) can diced green chiles
1/4 c. fresh cilantro leaves (2 tbsp. dried, crumbled)
1 avocado, sliced
1/2 c. sour cream

Toss tomatoes, scallions, chiles and cilantro together. Place avocado slices on hot quesadillas. Drop on sour cream. Spoon salsa over and serve. Yield: 4 servings.

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ORIENTAL PORK AND TOMATO CASSEROLE

1 lb. boneless pork loin, cut into thin strips
1 c. thinly sliced celery
1 med. onion, thinly sliced & separated into rings
1 clove garlic, minced
1 tbsp. cornstarch
2 tbsp. soy sauce
1 tbsp. water
1 tbsp. packed brown sugar
1/4 tsp. ground ginger
1 med. green pepper, thinly sliced
1 med. tomato, peeled & cut into wedges
Combine pork, celery, onion and garlic in 2 quart casserole. Microwave at high (100%) until pork loses pink color, 5-10 minutes, stirring twice during cooking. Drain. Mix cornstarch, soy sauce and water. Stir soy sauce mixture, brown sugar, ginger and green pepper into pork. Microwave at high (100%) until pepper is tender-crisp and sauce is thickened, 4-5 minutes, stirring after half the time. Stir in tomato wedges. Microwave at high (100%) until tomatoes are hot and green pepper is tender, 1 1/2-2 minutes. Makes 4 servings.

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BACON TOMATO DIP

6 slices bacon
1 (8 oz.) pkg. softened cream cheese
2 tsp. prepared mustard
1/2 tsp. celery salt
1 med. tomato, peeled, seeded and finely chopped
1/4 c. finely chopped green pepper (optional)
Assorted fresh vegetable dippers or crackers
In a skillet, cook the bacon until crisp. Remove, drain on paper towels and crumble. In a mixing bowl, combine the cream cheese, mustard and celery salt. Stir in the crumbled bacon, tomato and green pepper. Cover and chill. Makes 2 cups.

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For more recipes go to:

Tomatoe recipes