I need a recipe using plum tomatoes. Do you know any?

Question

I have 3 lbs of tomatoes that I need to use very soon - I just need a tried and true recipe. thanks

Answer 1

Either slice in half lonways and put on oven rack in baking pan, drizzle oil over and either oregano or rosemary and cook slow 160, heat for about an hr, you will then lift tray out and let dry on rack, you can then bottle with good oil, to cover, then can use for salads in salsa etc, or in sandwiches etc
Or , scoop pulp out and then fill with cooked rice, chopped capsicum, bacon and onion a little garlic ,bake and 5 mins before serving put slice of cheese or grated 2 cheeses, mozzerrella and parmesan.
Or top with layer of bread crumbs topped with a nob of butter and parmesan cheese and black pepper.
Bon apetite
Sandy T

Answer 2

Tomato garden Casserole

3 c Tomato wedges
1 c (4oz) shredded cheddar
1 c Bread crumbs
1 c Chopped green pepper
1 sm Onion; diced
1/4 c Butter; melted
1/2 ts Salt
dash Paprika

Preheat oven to 300°. Grease a 1 1/2 quart
casserole.

Combine; transfer to casserole. Bake until
vegetables are tender, about 45 minutes.

Answer 3

Why not dry them?
Pomedori are great when dried.

http://www.jannekes.eu/vegetables/index.html

(Own tested recipe: often when the market closes I get lots of pomedori for just a few euro. On this page about 12 tomato recipes.)

Answer 4

Yes, I make my pizzas with big red juicy plum tomatoes. You need to squash five or six of them to a pulp and spread around the dough base before putting the mozzerella on top. Ciao.

Answer 5

Go to Epicurious.com they have lots of tried and true recipes that are great. It also has peoples reviews on the recipes and an area that you can look for recipes with those ingredients.

Answer 6

Marinated Tomatoes Stuffed with a Shrimp Salad

8 large Creole or Beefsteak tomatoes, cored
Salt
Freshly ground black pepper
1/2 cup olive oil
2 tablespoons Dijon mustard
2 teaspoons honey
1 1/2 teaspoons minced garlic
1 tablespoon liquid crab boil
2 lemons, halved
2 pounds medium shrimp, peeled and deveined
1 ear of sweet corn, blanched and kernels removed
1/2 cup small diced tomatoes
1/2 cup small diced Vidalia onions
1/4 cup black olives, pitted and halved
1 tablespoon finely chopped fresh chervil leaves
8 sprigs of fresh chervil

Bring a pot of salted water to a boil. Using a sharp knife, make a small X on the bottom of each whole tomato. Place the tomatoes in the boiling water and cook for 1 minute. Remove and place in a bowl of ice water. Cool the tomatoes completely. Remove from the water and peel the skin off each tomato. Quarter each tomato 3/4 of the way to the bottom. Remove the seeds. Place the tomatoes in a large glass pan. Season the tomatoes with salt and pepper. In a small mixing bowl whisk together the oil, mustard and honey. Season with salt and pepper. Pour the marinade over each tomato. Cover with plastic wrap and refrigerate for at least 6 hours. Remove from the refrigerator and pour off the marinade into a medium size bowl. In a saucepan, add the crab boil and lemons. Bring the mixture to a boil. Add the shrimp. Cover and remove from the heat. Allow the shrimp to sit in the water for 8 minutes or until the shrimp turn pink and tails curl completely. Remove from the water and cool completely. Add the shrimp, corn, diced tomatoes, onions, olives, chervil and garlic to the bowl of marinade. Mix well. Season with salt and pepper. Place the tomato in the center of each serving plate. Spoon the shrimp salad in the center of each tomato. Garnish with sprigs of fresh chervil.

Answer 7

slice some plum tomatoes, get some fresh mozeralla cheese and some fresh basil, slice the cheese and tomatoes alternately in a circle, and add basil on top, fresh, you can cut up or just leave in big leaves for decoration

Answer 8

Oven Roasted Plum Tomatoes

Nonstick vegetable oil spray
12 large plum tomatoes (about 2 1/2 pounds), halved lengthwise
1/4 cup extra-virgin olive oil
Assorted fillings (such as whole-milk ricotta cheese, pesto, chopped olives, small fresh mozzarella balls, soft fresh goat cheese, and anchovies)
Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Remove seeds and juices from tomato halves. Arrange tomato halves, cut side up, on prepared sheet; sprinkle lightly with salt and pepper, then drizzle with oil. Roast tomatoes until slightly charred and tender, about 50 minutes. Cool completely on sheet. Spoon desired filling into each. Makes 24 appetizers.

FRESH TOMATO-BASIL SAUCE
Preparation time: 10 min Cooking time: 14 min
Yield: 2 cups

1 tablespoon LAND O LAKES® Butter
1 medium (1/2 cup) onion, finely chopped
4 teaspoons finely chopped fresh garlic
3 medium (2 1/2 cups) tomatoes, seeded, chopped
2 tablespoons Italian-style tomato paste
3 tablespoons chopped fresh basil leaves*
3/4 teaspoon salt
Melt butter in 2-quart saucepan until sizzling; add onion and garlic. Cook over medium-high heat, stirring occasionally, until onion is softened (3 to 4 minutes).

Add tomatoes, tomato paste, 2 tablespoons basil and salt; continue cooking until mixture comes to a boil (1 to 2 minutes). Reduce heat to medium. Cook, stirring occasionally, until tomatoes are softened (10 to 12 minutes).

Remove from heat; stir in remaining basil.

To serve, spoon sauce over hot cooked linguine, angel hair (capellini) pasta or fettuccine.

*Substitute 1 tablespoon dried basil leaves.

TIP: Adding some of the basil at the end of the cooking process intensifies the flavor of the herb.


Three-Tomato Medley
* Olive oil
* White wine vinegar
* Freshly ground black pepper
* Roma (plum) tomato slices
* Cherry tomato, cut in half
* Yellow pear tomato, cut in half if large
* Fresh basil leaves, cut into thin strips
* Shredded Parmesan cheese

Sensational summer flavors sing when tomatoes are tossed with fresh basil, Parmesan cheese and a simple vinaigrette.

Mix oil, vinegar and pepper (about 3 parts oil to 1 part vinegar) in a large bowl. Toss with tomatoes and basil; sprinkle with cheese. Let stand to blend falvors while preparing dinner.

Corn, Zucchini, and Tomato Pie
* 3 cups fresh, or frozen and defrosted corn kernels
* 5 small zucchini, cut into matchstick pieces
* 2 teaspoons salt
* 1 teaspoon freshly ground black pepper
* 1 tablespoon fresh dill weed
* 2 tablespoons melted butter
* 3 to 4 vine-ripened tomatoes, cut into 1/2-inch slices
* 1/2 cup freshly grated Parmesan cheese
* 1/4 cup dry bread crumbs
* 2 tablespoons olive oil
Preheat the oven to 375°. In a 13 by 9-inch ovenproof baking dish, combine the corn, zucchini, 1 teaspoon of salt, 1/2 teaspoon of pepper, the dill, and the melted butter, tossing to coat the vegetables. Cover the vegetable swith the tomatoes. Sprinkle with the remaining salt and pepper.
In a small bowl, combine the cheese and the bread crumbs. Sprinkle the mixture over the tomatoes and drizzle with the olive oil. Bake the pie for 30 minutes, or until the cheese is bubbling. Remove it from the oven, and let it stand for 5 minutes before serving. Makes 6 to 8 servings.


TOMATO EQUIVALENTS

2 1/2 pounds fresh tomatoes equals 3 cups chopped and drained fresh tomatoes.

1 (16-oz) can equals 2 cups drained tomatoes or 1 cup undrained tomatoes.

1 (28-oz) can equals 3 cups undrained or 2 to 2 1/2 cups drained tomatoes.

1 (35-oz) can equals 3 cups undrained or 2 to 2 1/2 cups drained tomatoes.

25 to 30 cherry tomatoes equals 2 cups chopped tomatoes.

1 (6-ounce) can tomato paste equals 3/4 cup.

An average bushel of tomatoes weighs about 53 lb (25 kg). When quartered and canned, this quantity of tomatoes will yield 15 to 20 – 1 large jar. You’ll need 2 ½ to 3 lb (1.2 to 1.4 kg) fresh tomatoes per 1 large mason jar.

Answer 9

Freeze some and use them for a sauce later.