Thursday, October 8, 2015

tomatoes and even more tomatoes

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We purchased end of the season yellow tomatoes at the farmers' market this weekend, 20+ pounds, for $10.
Yellow tomatoes don't can well due to the low acid content.
We washed, dried and froze  about a quarter of them and gave several pounds away to friends and family.

AND we made

Raw Chili
The link is for the Raw chili  recipe. It is basically a clean out the refrigerator recipe using corn, onions, peppers, zucchini, mushrooms, celery, and spices.

This is a simple gazpacho recipe.
2-3 cups diced tomatoes
1/4 cup diced celery
1/4 cup diced red pepper
1/4 cup diced cucumber
1 TBS lemon juice
1 TBS olive oil
1/2 tsp salt
1/4 tsp pepper

directions:  Combine the above ingredients in a large bowl. Take half of the mix and blend it in a high speed blender. Pour into the bowl and mix.

Eggplant bacon (EB), lettuce and tomato sandwiches using raw onion bread and a vegan mayonnaise.

Grilled tomatoes with daiya cheese and pesto pizza

My sister posted a recipe on facebook using tomatoes, pesto and cheese over chicken. We thought it would be a great pizza.

2 TBS pesto
1/4 cup daiya cheese
1 tomato sliced
sauteed mushrooms and onions
pizza crust, tortilla, or onion bread (we used onion bread)

Directions: spread the pesto over the crust. We sliced the tomatoes and placed around the crust. Top with the sauteed onions and mushrooms. Top with Daiya cheese. Bake at 350 for 20 minutes.

Living Tomato sauce
2 cups sun dried tomatoes soaked for 6 hrs. 

7 yellow tomatoes
4 garlic cloves
1/2 tsp. salt
1 tbs. red or yellow onion
3 tbs. extra virgin olive oil
2 tbs. lemon juice
2 tsp. dried basil

1 tsp dried parsley
1-2 tsp. dried oregano
1/2 tsp. dried thyme
3 pitted dates

Blend everything in a high speed blender and serve. We froze half of it to use later.

And we still have a 5 pounds of tomatoes.

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