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Tomato Recipe Book

Table of Contents

Ratatouille Soup

From “A Beautiful Bowl of Soup” Serves 4-6

Soups Ratatouille Soup Spicy Indian Tomato Shorba

Page 3 Page 4


Orzo Salad Fattoush

Page 5 Page 6

Side Dishes Tomato Gratin Green Tomato Fritters Tomatoes in Spicy Yogurt Sauce

Page 7 Page 8 Page 9

Main Courses Caprese Grilled Cheese Stuffed Tomatoes Tomato Basil Galette with Garlic Mayo

Page 10 Page 11 Page 12

Desserts Tomato Fudge Tomato Granita

Page 14 Page 15

Preserves and Salsas Cherry Tomato & Vanilla Bean Preserves Tomato Salsa With Corn & Black Beans Photo: Flickr user burgundavia


Page 16 Page 17

Cover photo: Flickr user dichohecho

1. In a large sauce pan or soup pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until translucent. Stir in the eggplant, zucchini, green beans, bell pepper, and garlic. Sprinkle the vinegar over the vegetables. Cover and cook, stirring occasionally, for 10 minutes to “sweat” and soften the vegetables.

Ingredients: 2 Tbsp olive oil 1 onion, diced 1 eggplant (approx. 12 oz), peeled and cut into 2-inch by 1/4-inch strips 1 zucchini, cut into 2-inch by 1/4-inch strips 1 cup chopped green beans (cut into 2-inch lengths) 1/2 green (or red) bell pepper, seeds and ribs removed, cut into 2-inch by 1/4-inch strips 2 cloves garlic, minced 2 Tbsp red wine vinegar 1 15-oz can tomato sauce 1 Tbsp minced fresh oregano 1 tsp sugar, or to taste 1/2 tsp fresh black pepper, or more to taste 1 small Parmigiano-Reggiano cheese rind (omit for vegan soup) 1 cup vegetable stock 2 tomatoes, diced 1 Tbsp minced fresh basil Kosher salt, to taste Shredded Cheddar, Monterey Jack or Parmigiano-Reggiano cheese, for garnish (optional)

2. Stir in the tomato sauce, oregano, sugar, pepper and cheese rind (if using). Add half of the vegetable stock. Increase heat to high and bring the mixture to a boil. Reduce to simmer; cover and cook, stirring occasionally, for 30 minutes until the vegetables are tender. 3. Add the remaining stock, chopped tomatoes, and fresh basil, and season to taste with kosher salt (if you’ve used a cheese rind, you’ll need less salt, so taste before you season). 4. Serve hot, topped with shredded cheese and/or more fresh basil.


Spicy Indian Tomato Shorba From Sunset Serves 6

Ingredients: 4 1/2 pounds ripe tomatoes 2 tsp vegetable oil 1 tsp garam masala 1 tsp ground cumin 1/2 cup chopped red onion 2 tsp minced garlic 1 serrano chile, seeded and chopped 2 Tbsp grated fresh ginger Photo: 1 to 1 1/2 cups reduced-fat coconut milk Flickr user manjithkaini 3 Tbsp tomato paste 2 Tbsp lemon juice 1 Tbsp sugar 1 1/2 tsp kosher salt 1/2 cup chopped fresh cilantro, plus small cilantro leaves

Orzo Salad

From Good Housekeeping Serves 6

Directions: 1. Blanch tomatoes in a pot of boiling water, about 30 seconds. Dip into cold water and slip off the skins. Core, quarter, and seed. 2. Warm oil in a frying pan over medium heat. Add spices and stir until fragrant, 1 minute. In a blender, purĂŠe onion, garlic, chile, ginger, 1 cup coconut milk, the tomato paste, and spice mixture. 3. Add half of tomatoes and their juices and blend until very smooth. Pour into a stainless steel bowl. Set aside 2 tomato quarters. PurĂŠe remaining tomatoes and stir into bowl with the lemon juice, sugar, and salt. 4. Nest bowl in ice water; stir often until cold, 15 minutes. Stir in chopped cilantro and more coconut milk if you like. Chop reserved tomato. Garnish bowls with tomato and cilantro leaves. 4


Ingredients: 2 cups orzo pasta 1 Tbsp olive oil 1 pint grape tomatoes 1 lemon 1 cup crumbled feta cheese 1/3 cup pitted Kalamata olives, sliced 1/3 cup (loosely packed) fresh mint leaves, chopped 1/4 tsp coarsely ground black pepper

1. Heat large covered sauce pot of salted water to boiling on high. Add orzo and cook as label directs. 2. Meanwhile, in a 12-inch skillet, heat oil on medium until hot. Add grape tomatoes; cook 5 to 6 minutes or until skins split, shaking pan occasionally. From lemon, grate 1 tsp peel and squeeze 1 Tbsp juice; set aside. 3. Remove skillet from heat. Reserve 1/4 cup orzo cooking water; drain orzo. Add orzo and cooking water to tomatoes in skillet; stir in lemon peel and juice, feta, olives, mint, and 1/4 tsp coarsely ground black pepper. Serve. 5


From 6 servings Ingredients: 2 cups shredded lettuce (romaine and/or iceberg) 1 large or 2 small cucumbers, small dice 2 medium tomatoes, chopped 1/2 cup chopped parsley, leaves only, no stems 1/4 cup chopped mint leaves, no stems 1/2 to 1 green pepper, diced 1 bunch green onions, finely sliced 1/2 tsp sumac 2 pieces of 6� pita bread toasted until golden brown, broken into pieces the size of a quarter

Tomato Gratin

Photo: Flickr user kitsunebabe

From Eating Well 6 servings

Dressing: 1/2 cup lemon juice 1/2 cup olive oil 2 to 4 cloves garlic 1 tsp salt Pinch of pepper

Ingredients: 4 slices whole-grain bread, torn into quarters 1 Tbsp minced garlic 1 Tbsp extra-virgin olive oil 1/3 cup finely shredded Pecorino Romano or Parmesan cheese 4 medium tomatoes, sliced 1/4 cup chopped fresh basil 1/2 tsp freshly ground pepper 1/4 tsp salt



1. In a small bowl mix all dressing ingredients well. Put all salad ingredients in a large bowl and toss with 1/2 to 1 cup dressing. Serve immediately. Photo: Flickr user dcstatefair

1. Preheat oven to 450 °F. Coat a shallow 2-quart baking dish with nonstick spray. 2. Place bread in a food processor and pulse until coarse crumbs form. Add garlic, oil, and cheese; pulse to combine. Spread the seasoned breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes. 3. Meanwhile, layer tomato slices in the prepared baking dish, sprinkling each layer with basil, pepper and salt. Bake the tomatoes for 10 minutes; sprinkle with the toasted breadcrumbs, and bake for 10 minutes more. Serve immediately. 7

Green Tomato Fritters

Tomatoes in Spicy Yogurt Sauce

Ingredients: 1 pound (about 4) green tomatoes, chopped into matchsticks 1 cup chickpea flour 1/2 cup rice flour 3 shallots, thinly sliced 1 tsp cumin seeds 1 tsp chili powder 1 tsp turmeric powder 2 tsp salt 3 cups vegetable oil, for frying

Ingredients: 8 ripe but firm tomatoes (about 2 pounds total) 1 tsp vegetable oil 2 tsp cumin seeds 1 tsp brown mustard seeds 2 Tbsp butter, cut into small pieces 1/4 tsp turmeric 1/4 tsp cayenne 6 cloves garlic, minced 2 serrano chiles, seeded and finely chopped 1 tsp salt 1 cup plain whole milk yogurt Cilantro sprigs (optional)

From Country Living

Directions: 1. In a large bowl, combine all fritter ingredients. Divide mixture into 16 patties, using your palm to gently flatten. 2. In a heavy 2-quart pot fitted with a deep-fry thermometer, heat oil over medium-high heat to 350 째F. Working in batches of 4, fry fritters until golden, 3 to 4 minutes. Transfer to a paper-towel-lined plate to drain. For a healthier fritter, bake at 350 째F until golden.

From Sunset

Directions: 1. Bring a large pot of water to boil. Meanwhile, fill a large bowl with cold water and a few ice cubes and set near the pot. Put tomatoes in boiling water for 30 seconds each, then use a slotted spoon to transfer them to ice water. Drain tomatoes and pat dry. Core and peel tomatoes (leave them whole). Set aside. 2. In a large frying pan, heat oil over high heat. When hot, add cumin seeds and mustard seeds and reduce heat to medium-high. Cover and cook until seeds start to pop, about 2 minutes. Remove cover and add butter. When butter is melted, add turmeric and cayenne and cook, stirring, until fragrant, about 1 minute. Add garlic, chiles, and salt. Cook, stirring, until fragrant, about 1 minute. Reduce heat to low. Add yogurt and stir in one direction until smooth. Add tomatoes. Gently stir to coat with sauce. 3. Cook until tomatoes are just warm, about 5 minutes. Garnish with cilantro if you like and serve warm, with plenty of sauce. Photo: Flickr user clayirving


Stuffed Tomatoes From Saveur Serves 6

Ingredients: 1/3 cup plus 1 Tbsp extra-virgin olive oil 6 large, firm tomatoes Kosher salt, to taste 2 1⁄2 cups cooked, cooled short-grain brown rice 1 1⁄2 cups roughly chopped parsley 3⁄4 cup crumbled feta 1⁄2 cup plus 2 Tbsp chopped fresh mint 3 cloves garlic, finely chopped Freshly ground black pepper, to taste

Caprese Grilled Cheese

Photo: Flickr user reneesilverman

From Serves 4

Ingredients: 8 slices Italian or sourdough bread 4 plum tomatoes or 2 large tomatoes, sliced 1/4-inch thick 1 (8 oz) ball fresh mozzarella cheese, cut into 8 slices Salt to taste Black pepper to taste 1 cup fresh basil leaves 1/4 cup olive oil Directions: 1. Place 4 slices bread on work surface. Evenly layer each with tomato and mozzarella slices. Sprinkle with salt and pepper and top with basil. Place remaining bread slices on top and brush both sides of sandwiches with olive oil. 2. Cook in batches in a skillet over medium heat, until golden on both sides and the cheese is melted. 10

Directions: 1. Rub the inside of a 3-quart baking dish with 1 Tbsp of the oil and set aside. Using a serrated knife, cut off the top third of each tomato and discard the tops. Cut 1⁄8 inch off the bottom of each tomato so that they’ll sit upright in the baking dish; discard bottoms. Using a small spoon (a grapefruit spoon works the best), scoop out the seeds and pulp from each tomato and discard. Sprinkle the insides of each tomato with a little salt. Place the tomatoes upside down on a plate layered with paper towels and let them sit for 30 minutes to extract excess tomato juice, which may make the filling soggy. 2. Meanwhile, heat the oven to 400 °F and make the rice filling: Stir together the remaining olive oil, rice, parsley, feta, mint, and garlic and season with salt and pepper. (You should have about 4 cups of the rice mixture.) Arrange the tomatoes in the prepared baking dish, cut sides up, and fill each with about 2⁄3 cup of the rice mixture, mounding the tops slightly. Using a small brush, coat the tomatoes with some of the olive oil from the baking dish. Bake the tomatoes until the filling begins to bubble and brown lightly and the tomatoes soften, about 45 minutes. Serve hot or at room temperature. 11

Tomato Basil Galette with Garlic Mayo From the Washington Post Serves 4 (main course) or 8 (appetizer)

Ingredients: 1/2 cup good-quality low-fat mayonnaise 1 medium clove garlic, minced or grated 1 Tbsp lemon juice Kosher salt Freshly cracked black pepper 2-3 large tomatoes, cored and cut into 1/2-inch slices 1 9-inch pie crust About 10 whole basil leaves Extra-virgin olive oil, for drizzling

about 1 tsp of the oil on the tomatoes and basil, then sprinkle with salt and pepper. 4. Bake for 35 to 40 minutes (check after 30 minutes), until the crust is golden brown. Let the pie cool for about 30 minutes, so the tomato juices can settle. 5. Cut the cooled galette into wedges and serve each with a dollop of the remaining garlic mayonnaise.

Directions: 1. Position a rack in the lower third of the oven; preheat to 425 °F. Line a rimmed baking sheet with parchment paper or a silicone liner. 2. Whisk together the mayonnaise, garlic, and lemon juice in a small bowl. Season with salt and pepper to taste. 3. Lightly season the tomato slices on both sides with salt and pepper. Spread the dough on the baking sheet. Brush 1 Tbsp of the garlic mayonnaise onto the surface, all the way to the edges. Arrange a layer of tomato slices in the center, leaving a 2-inch margin all around (it’s okay if they overlap). Scatter half of the basil leaves on the tomatoes. Build a second layer of tomato slices and top with the remaining basil leaves. Fold the edges of the dough toward the center; the pie crust will not cover all of the filling. Use 1 Tbsp of the garlic mayonnaise to brush the folds of the pie dough on top. Drizzle 12

Photo: Flickr user visualdensity

Tomato Fudge

From Ingredients: 3 cups sugar 1 cup tomato juice 3 Tbsp margarine 3 Tbsp corn syrup Directions: 1. Combine all ingredients in a saucepan; cook and stir until mixture comes to a boil and sugar dissolves. Cook without stirring until a small amount dropped in cold water can be formed into a soft ball (234 °F on a candy thermometer). 2. Remove from heat. Beat until mixture is no longer glossy. Pour into a buttered 9-inch-square pan. Cool. Cut into squares to serve. Photo: Flickr user St0rmz

Tomato Granita

From Women’s Health Serves 8 Ingredients: 1 pound beefsteak tomatoes, chopped 2 Tbsp raspberry vinegar 1 tsp olive oil 1/4 tsp salt Directions: 1. Put all ingredients in a blender and puree until smooth. Pour mixture through a fine sieve (cheesecloth over a funnel or colander will work), pressing with the back of a spoon to release liquid. 2. Place liquid in an 8-inch glass or ceramic baking dish and freeze for 2 hours, stirring occasionally, until smooth and firm. 3. To serve, scrape mixture with a fork to form snow-cone-like crystals. Serve immediately as a refreshing (and surprising) dessert.

Cherry Tomato & Vanilla Bean Preserves

Tomato Salsa With Corn & Black Beans

Ingredients: 2/3 cup sugar 1 tsp powdered pectin 1 pint red cherry tomatoes, halved crosswise 1/2 of a vanilla bean 1 Tbsp lemon juice

Ingredients: 4 plum tomatoes, seeds removed, diced 1/4 cup chopped red onion 1 small clove garlic, minced 2 Tbsp lime juice 1 heaping Tbsp fresh chopped cilantro 1/2 cup corn kernels, cooked 1/2 cup canned black beans, rinsed and drained 1 Tbsp finely chopped jalapeno pepper, more or less, to taste Salt and freshly ground black pepper, to taste

From Saveur Makes 2 Cups

Directions: 1. Combine 1 Tbsp sugar with powdered pectin. Set aside. 2. In a bowl, combine the remaining sugar with the cherry tomatoes. Slice the vanilla bean lengthwise and scrape out the seeds. Add them to the tomatoes and sugar along with the bean itself. Toss until the tomatoes are evenly coated with the sugar and vanilla. Cover and let macerate for 30 minutes until most of the sugar is dissolved and the tomatoes have released their juices. Pour the mixture into a pot and place over medium high heat. Let come up to a boil and reduce the heat to a simmer. Let the tomatoes reduce to about 3/4 of their original volume, about 12 minutes, stirring occasionally and skimming any foam off the top.

From Makes About 3 Cups

Directions: 1. Combine tomatoes, onion, garlic, lime juice, cilantro, corn, beans, and jalapeno in a bowl; toss to blend. Add salt and pepper to taste. Refrigerate until serving time. 2. Serve with grilled meat, chicken, or fish, or Mexican style dishes.

3. Stir in the lemon juice; then whisk in the pectin mixture well to avoid any clumps. Let simmer for another 5 minutes to cook the pectin. 4. Let cool and refrigerate or follow instructions for canning to preserve for the winter. Fills 2 8-oz.(half-pint) jars. 16

Photo: Flickr user pochacco20

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DC State Fair Tomato Recipe Book  

From soups, sides, and salads to main courses, desserts, and canning recipes, the recipe book has 15 recipes collected to feature tomatoes p...

DC State Fair Tomato Recipe Book  

From soups, sides, and salads to main courses, desserts, and canning recipes, the recipe book has 15 recipes collected to feature tomatoes p...