Savor and share: Tomatoes

April is Fresh Florida Tomato Month. Who says? Why, the Florida Tomato Committee, that’s who. So celebrate the occasion by sending us your favorite recipes using these garden favorites for the Recipe Box of April 5.

Post your recipes using the ”comment” link below. Be sure to include your name and the number of servings. Don’t forget to share your recipes for cabbage for April 12.  And it’s not too early to start thinking about maple syrup recipes for April 19.

Categories: General
Joe Stalvey

2 Responses

  1. eileen fischer says:

    From Valerie Duguay of Milford:
    Orzo with Feta and Tomatoes
    Serves 4
    1 cup orzo pasta
    3 tablespoons olive oil
    5 large plum tomatoes, cut into 1/2-inch cubes
    3 medium cloves garlic, peeled and minced
    Salt and pepper, to taste
    1 cup crumbled feta cheese at room temperature
    1/4 cup minced fresh parsley
    Cook orzo according to package directions. Meanwhile, heat olive oil. Add tomatoes, garlic and salt and pepper. Cook for 5 minutes. Drain pasta and put back into pan. Add tomatoes, feta cheese and parsley. Stir until pasta is coated. Serve hot or at room temperature.

    From Valerie Duguay of Milford:
    Capellini with Plum Tomatoes and Artichokes
    Serves 4-6
    1 small onion, chopped
    1 clove garlic, minced
    2 tablespoons olive oil
    2 pounds plum tomatoes, seeded and chopped
    1 package or can sliced artichoke hearts
    1 1/4 teaspoon dried basil
    1/3 cup white wine
    Salt and pepper, to taste
    1/4 cup pitted black olives, sliced
    1 pound box cappellini, cooked and drained
    4 ounces provolone cheese, shredded
    Cook onion and garlic in hot oil. Add tomatoes, artichokes, basil, wine, salt and pepper. Bring to a boil and simmer uncovered for 10 minutes. Stir in olives. Pour over hot pasta and toss. Serve with cheese.

    From Mary Ann Arlio of Trumbull:
    Bloody Mary Tomato Salad
    Serves 8
    2 tablespoons horseradish
    2 tablespoons olive oil
    2 tablespoons vodka
    1 tablespoon fresh lemon juice
    1 1/2 teaspoons hot pepper sauce
    1 teaspoon Worcestershire sauce
    Salt and pepper, to taste
    3 pints cherry tomatoes, cut in half
    4 stalks celery, cut into 1/4-inch diagonal slices
    Celery leaves for garnish
    In a large bowl, whisk together horseradish, oil, vodka, lemon juice, pepper sauce, Worcestershire sauce, salt and pepper until blended. Add tomatoes and celery. Toss to combine. Cover and refrigerate at least 2 hours. To serve, toss again and garnish with celery leaves.

  2. eileen fischer says:

    From Jeri Lynn Stephens of New Milford, this week’s cookbook winner:
    Fresh Tomato Bisque
    Makes 10 (2/3 cup) servings
    1 medium onion, thinly sliced
    1 tablespoon butter or margarine
    2 pounds (about 6 medium) tomatoes, peeled, seeded and chopped
    1 1/2 tablespoons brown sugar
    2 teaspoons finely chopped fresh basil
    1 teaspoon salt
    1/2 teaspoon pepper
    2 whole cloves
    1 bay leaf
    2 cups half-and-half
    1 cup milk
    2 tablespoons snipped fresh chives or dill
    Saute onion in butter in a large saucepan. Stir in tomatoes, brown sugar and seasonings. Simmer about 25 minutes, stirring occasionally. Remove cloves and bay leaf. Puree soup in blender, then return to saucepan. Stir in half-and-half and milk; heat thoroughly. Garnish with chives and croutons.

    From Ann Marie Chauvin of New Milford:
    Marlene’s Fresh Pasta Sauce
    Makes 18 servings
    1/2 cup olive oil
    7 to 8 large fresh tomatoes (about 2 pounds)
    1/2 cup fresh basil
    1/2 cup Parmesan cheese
    1 pound fresh mozzarella
    5 cloves garlic
    Salt and pepper, to taste
    2 tablespoons capers, drained
    3/4 pound pasta (ziti, rotelle, rigatoni)
    In a large serving bowl, pour in oil. Cut fresh tomatoes into bite-sized pieces. Rinse and tear basil into pieces. Peel garlic and mince. Cut mozzarella into bite-sized pieces. Add tomatoes, basil, Parmesan cheese, mozzarella, garlic, salt, pepper and capers to bowl. Toss and let set 20 minutes. Meanwhile, cook pasta according to package directions until tender. Drain pasta. Toss hot pasta with marinated sauce. Serve with extra Parmesan cheese.

    From Mildred Cogliandro of Riverside:
    Plum Tomato Bruschetta
    Makes 24-30 slices
    10 large basil leaves, sliced thin or 1/2 teaspoon dried basil
    2 cups plum tomatoes, seed and chopped (about 1 pound)
    2 tablespoons balsamic vinegar
    Salt and pepper, to taste
    1 loaf French baguette
    1/3 cup extra virgin olive oil
    2 cloves garlic, minced
    Heat oven to 425 degrees. Roll up several basil leaves; slice into very thin strips. Repeat with remaining basil. Combine basil with tomatoes, balsamic vinegar, salt and pepper. Cut bread into angled 1/4-inch pieces. Combine olive oil and garlic; brush onto bread slices and place on a baking sheet. Bake about 6 to 8 minutes or until golden brown. Just before serving, drain excess liquid from tomatoes. Spoon tomato mixture evenly over bread slices.