Here are some of our favorite tomato recipes for you to try. It is easy to grow tomatoes unless it is too hot and/or too dry as our summer was in 2022.
This year, we had a difficult time getting any tomatoes. Now that it is October of 2022, we are growing new tomato plants. Our fall garden is coming along, looking good. We are in desperate need of more rain but it is a bit cooler.
You can find David's Garden Seeds® tomato seeds here if you would like to grow your own tomatoes for tomato recipes.
We've all seen the movie. Now, let's make and enjoy the food! They are so good.
You will need:
First, combine the egg with the buttermilk in a small bowl and set aside.
Next, in a small bowl, combine 1/4 cup all-purpose flour, the cornmeal, salt, and pepper.
Then dip in the egg mixture, and finally dredge in the cornmeal mixture.
Pour about 1/2 inch of oil into a large cast iron skillet or in a deep fryer and heat up to 375°. Drop tomato slices into the hot oil and cook for two minutes on each side or until golden brown. Drain them on paper towels on a rack or a plate. Sprinkle the tomatoes with salt while still hot and serve. They are just so tasty!
If you live in Texas, chances are you love salsa. We do. Now, you can make your own with your garden fresh tomatoes.
You will need:
Mix all of the above ingredients in a medium bowl. For best flavor, let this sit overnight in the fridge before eating. Store in the refrigerator up to two weeks. This can also be pressure canned when making a big batch of it.
I love cherry tomatoes fresh off the vine, especially the Sun Gold variety. They are incredible! When you roast cherry tomatoes, they get a nice texture and the flavor is enhanced.
Preheat the oven to 250°. Line a baking sheet with parchment paper.
Wash the cherry tomatoes. Slice them in half. Place the tomato halves on the baking sheet with the cut sides up, in a single layer.
Drizzle the halves with olive oil and sprinkle with salt and pepper. Roast the tomatoes until they are shriveled and are starting to brown, about 2 to 3 hours.
These can be added to soups, salads, pizzas, casseroles, pasta dishes, and they make great snacks to eat on their own.
When I was growing up, we always had a small garden. All summer long, my mother would pick red beefsteak tomatoes, slice them up and make a sandwich. Tomato sandwiches are her favorite meal since she was a little girl. They are very tasty! A tomato sandwich is very simple to make but some folks have never even tried it. I am including a regular sandwich and a grilled tomato sandwich.
You will need:
First decide on whether you want regular bread, toast, or a grilled sandwich.
If you are going to toast the bread, do that now.
Spread both pieces of bread or toast with Mayonnaise or Miracle Whip. The mayo will go on the inside of your sandwich. Add two to three slices of large, thick tomato to your bread. Salt and pepper to taste. That is it unless you want to grill it just like you do with grilled cheese sandwiches.
If you want to grill, heat up your griddle and butter the outsides of your sandwich with butter, Butter makes everything taste better.
Put the sandwich on the griddle over medium heat and cook each side until golden brown. So delicious. Enjoy!
My grandmother, Mildred Pitcher, would cook her pasta sauce all day long to get a fabulous flavor. It filled her home with the delicious aromas of Italy and the old world and was very good. I have modified the recipe just a bit.
You will need:
In a large stockpot on low-med heat add your olive oil and saute your onions for about 4 minutes,then add your crushed garlic,cook for 2 minutes longer. Then add your water,and tomato products. Be sure to mix everything very well.Add in your spices,and cheese. cook for 2 1/2 hours covered.Then add in your wine, and cook 30 minutes longer. Sauce will be thin on first day.Also if you use meat it will alter thickness.The second day this turns into a nice thick sauce.
Brown the meats together in a pan, breaking it up into mini pieces. Drain.
Sautee the onions for about four minutes in olive oil and then add garlic and sautee for 2 minutes longer.
In a large pan, add all ingredients, except red wine. Cook over low heat for 2 and 1/2 hours on low heat. Add red wine or red wine vinegar and cook for another 30 minutes. The sauce can be used now but it will be thinner than it should be. The next day it will be thick and be at its best for serving over pasta.
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