Seed Library Recipe Bank: Tomatoes

For more information click on each photo to go directly to the recipes website.

Peach and Tomato Caprese Salad

Peach and Tomato Caprese Salad

INGREDIENTS:

1/2 cup White balsamic vinegar 
1 Garlic clove, minced 
3 tbsp Brown sugar 
3 tbsp Olive oil 
1/4 tsp Salt 
2 Fresh peaches, cut into 1-inch pieces 
2 lbs tomatoes, cut into 1-inch pieces (remove seeds if you'd like) 
4 tbsp Fresh basil, chopped 
8 oz mozzarella cut into 1-inch pieces 
Sea salt & ground black pepper, for serving

DIRECTIONS:

  1. In a small bowl, whisk together the vinegar, garlic, sugar, olive oil and 1/4 teaspoon salt until fully incorporated.
  2. Toss the peaches, tomatoes and the basil together with the dressing.
  3. Add the mozzarella.
  4. Sprinkle with sea salt & ground pepper to taste.

Recipe from: https://themodernproper.com/

Tomato, Basil & Caramelized Onion Quiche

Tomato, Basil & Caramelized Onion Quiche

INGREDIENTS:

Filling

1 Small sweet onion, halved and thinly sliced 
1 tbsp Butter 
1 tsp Brown sugar 
6 Large eggs 
3/4 cup Heavy cream 
1 tsp Salt 
1/2 tsp ground black pepper 
2-3 oz Parmigiano-reggiano cheese finely grated 
1 Chopped medium tomato 
2 Minced garlic cloves 
1 Handful of thinly sliced basil leaves

Crust

1 1/2 cups All purpose flour 
9 tbsp Cold unsalted butter, 1/2 inch diced 
1/2 tsp Salt 
3 1/2 tbsp Ice water

If you would like to save time you can always use store bought crust.

DIRECTIONS:

  1. Before you prepare the filling, dice 9 tablespoons of butter, place on parchment paper and put in freezer.
  2. Melt the remaining butter in a frying pan over medium-low heat until foaming. Add the onions and sugar, stirring occasionally, until they are caramelized, about 40 minutes. Add the garlic and cook for 5 more minutes. Season with salt and pepper, remove from the pan, and let cool.
  3. For the crust, place flour and ½ teaspoon salt into a food processor with fitted blade and pulse to combine. Add the frozen butter and pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Remove and place on a clean floured counter and roll into a ball.
  4. Preheat oven to 375º F.
  5. Press dough into an 8 or 9 inch pie or quiche pan. Place in refrigerator while preparing the eggs.
  6. Combine eggs, cream, salt and pepper in a food processor or blender. Blend the ingredients for 1 minute. Layer the tomatoes, cheese, and basil in the bottom of the crust lined quiche pan. Evenly disperse onion and garlic over top, then pour the egg mixture on top of that. Bake for 35-45 minutes until the egg mixture is set. Cut into 8 wedges.

Recipe from: https://themodernproper.com/

 

Classic Goulash

Classic Goulash

INGREDIENTS:

2 pounds ground beef (80/20) 
2 yellow onions, chopped
1 green bell pepper, chopped
4 cloves garlic, chopped
3 cups water
29 ounces tomato sauce
29 ounces diced tomatoes
2 tablespoons Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon kosher salt
8 ounces elbow macaroni, uncooked

DIRECTIONS:

  1. In a large dutch oven on medium-high heat add the ground beef, onions, bell peppers and garlic. Cook, breaking it apart until it is no longer pink, about 5-7 minutes.
  2. Drain most of the fat off then add in the remaining ingredients except the macaroni, bring to a boil then reduce to a low heat and simmer with a cover on for 15 minutes.
  3. Add in the macaroni, mix well then cover and simmer an additional 20 minutes, stirring occasionally. Then serve.

Recipe from: https://dinnerthendessert.com/

 

Chicken Provençal

 

Chicken Provençal

INGREDIENTS:

8 Bone-in, skin-on chicken thighs
2 tsp Salt
1 tsp Ground black pepper
3 tbsp Olive oil
3-4 sprigs Fresh thyme or 1 tbsp dried thyme
12 Cloves garlic, peeled
6 Medium-size shallots, peeled and halved
2 Pints of cherry tomatoes
½ cup Dates, halved and pitted (if necessary)
1 cup Green olives
1 cup Dry white wine (such as sauvignon blanc)

DIRECTIONS:

  1. Preheat oven to 400° F.
  2. Season the chicken with salt and pepper.
  3. Heat the oil in a large oven proof pan, and place in the chicken skin side down. Cook the chicken without disturbing it for 4-5 minutes until golden brown. Flip chicken over.
  4. Place the thyme, garlic cloves, shallots, cherry tomatoes, dates and green olives around the chicken.
  5. Add the wine and bring to a simmer. Cover the pot with a lid and place it in the oven to cook for 60 minutes.
  6. Serve over rice, polenta, mashed potatoes or with crusty bread for dipping.

Recipe from: https://themodernproper.com/

 

Vegetarian Meatballs

Vegetarian Meatballs

INGREDIENTS:

1 cup Dried lentils (or 2 1/2 cups cooked)
1/4 cup Olive oil
1 Small onion, about 1 cup chopped
8 oz Cremini mushrooms, tough part of stems removed
3 Garlic cloves, minced
1 1/2 cup Panko breadcrumbs
3 tsp Italian seasoning, divided
1/4 tsp Cayenne
2 1/2 tsp Salt, divided
2 Eggs
1 Cup parmesan cheese

For Serving

2 lbs Roma tomatoes
½ Cup olive oil
Fresh basil
Cooked pasta for serving
More parmesan cheese

DIRECTIONS:

  1. Preheat oven to 400°F.
  2. In a large bowl toss together tomato halves along with 1 tsp Italian seasoning, 1 tsp of salt and 1/4 cup olive oil. Arrange tomatoes on a large baking sheet cut side up, set aside.
  3. If using dried lentils, place them into a small saucepan set over medium-high heat. Cover them with about 4 inches of water. Bring them to a boil then turn the heat to medium-low and simmer, uncovered, for about 20 minutes, until they are tender but not mushy. Drain any excess water and set aside.
  4. In a food processor pulse the mushrooms until they are about the size of peas.
  5. Heat 1 tablespoon oil in a large pan set over medium-high heat. When the oil is hot, add the onions and sauté for about 3 minutes, until translucent. Add garlic and the pulsed mushrooms and sauté for 3-4 more minutes until the moisture has burned off and the garlic is fragrant.
  6. Remove the skillet from the heat and let it cool slightly, then transfer the contents back into the food processor along with the lentils. Pulse until combined, about 20 pulses scraping down halfway through.
  7. In a large bowl combine the mushroom lentil mixture along with panko bread crumbs, 2 teaspoons of Italian seasoning, cayenne, 1 ½ teaspoons salt, eggs, and parmesan cheese, stir to combine.
  8. Roll the mixture into 1 ½ inch (2 tablespoons) balls, about 24 and arrange them on another baking sheet.
  9. Lightly brush or spray the meatballs with about 1 tablespoon of olive oil or cooking spray.
  10. Bake the meatballs and tomatoes for 30 minutes, rotating the 2 baking sheets and flipping the meatballs halfway through.
  11. Once the tomatoes and meatballs are roasted toss them together with cooked spaghetti, ¼ cup of olive oil, fresh basil and freshly grated parmesan cheese.

Recipe from: https://themodernproper.com/

 

Creamy Goat Cheese Polenta With Ratatouille

Creamy Goat Cheese Polenta With Ratatouille

INGREDIENTS:

Ratatouille

1 Small eggplant
1 Medium zucchini
1 Medium yellow squash
1 Bell pepper (yellow, red or orange)
4 Roma tomatoes
10-12 Fresh basil leaves
5 Sprigs fresh thyme
1 Large onion
1/4 cup Olive oil
4 Garlic cloves, thinly sliced

Polenta

1 cup Polenta
1 tsp Salt
1/2 tsp Pepper
4 cups Chicken stock
2 cups Whole milk
8 oz Goat cheese, divided
1/4 cup Pine nuts, toasted

DIRECTIONS:

    1. Preheat oven to 375° F.
    2. Slice all vegetables 1/2 inch thick, making them as uniform as possible.
    3. In an 8x8 baking dish, working in a circular pattern, alternate vegetables until the dish is full or all the veggies are used up. Add a basil leaf and slivered garlic in between the sliced vegetables every so often.
    4. Drizzle with olive oil and sprinkle with a pinch of salt and fresh thyme pulled off its stems.
    5. Bake for 45 minutes.
    6. When the ratatouille has 20 minutes left, begin the polenta. In a medium saucepan bring the polenta, salt, pepper, milk, and chicken stock to a simmer.
    7. Add 6 oz of the goat cheese and continue to cook until all the liquid is absorbed and the polenta is soft. Adjust salt and pepper to taste. If you like your polenta more runny, continue to add more milk.
    8. To serve, divide the polenta into four bowls and top with a generous serving of the ratatouille. Sprinkle with additional goat cheese and toasted pine nuts, serve immediately.

    Recipe from: https://themodernproper.com/

     

     

    For more information on tomatoes and tomatoe recipes, take a look at some of these books from our collection. Just click on the picture to be taken to the catalog listing.

     

    American tomato the complete guide to growing and using tomatoesPerfect Vegetables book coverFoolproof preserving book coverUmami Bomb book covervegetable literacy book coverLearn to cook 25 Southern Classics book coverfresh from the farm a year of recipes and stories book coverPreserving Italy canning, curing, infusing, and bottling Italian flavors and traditions book cover

    Posted by SusieB on January 19, 2021