Tomatoes Tomatoes Everywhere!

Tomatoes are abundant right now, and if you are growing your own or are a member of a CSA you may be a little overwhelmed. Here is a recipe for a delicious side dish that will be a great addition to your tomato recipes!

Enjoy!






Tomato Provencal

• 4 tomatoes
• 3/4 C bread crumbs
• 2 green onions, minced
• 1/4 C fresh basil. minced
• 2 t herbes de Provence
• 2 cloves garlic, minced
• 1 t salt
• 1/4 t pepper
• 1/2 C Parmesan cheese
• 2 T olive oil

1. Preheat oven to 400 degrees F.
2. Spray a 9x13 baking dish with non-stick spray.
3. Remove stem ends from tomatoes and cut them in half crosswise. Gently core interior with a spoon.
4. Lay end down in baking dish.
5. Mix together bread crumbs, green onions, basil, herbes de Provence, garlic, salt, pepper, and Parmesan cheese.
6. Fill tomato halves evenly with mixture. Drizzle with olive oil over tops of tomatoes.
7. Bake for 15 - 20 or until tomatoes are softened and browned on top.

Click here to print recipe.


Also, this is a great technique for using fresh tomatoes in recipes like marinara sauce. It is simple, works great, and adds a freshness to your favorite sauces.


Step 1 - Removing the tomato skins

Here's a trick you may not know: put the tomatoes, a few at a time in a large pot of boiling water for no more than 1 minute (30 - 45 seconds is usually enough)



then....



Plunge them into a waiting bowl of ice water.

This makes the skins slide right off of the tomatoes! If you leave the skins in, they become tough and chewy in the sauce, not very pleasant.




Step 2 - Removing the skins, bruises and tough parts

The skins should practically slide off the tomatoes. Then you can cut the tomatoes in quarters and remove the tough part around the stem and any bruised or soft parts.

Why remove the skins? They become tough when you cook them! Some people use a juicer and then cook the resultant juice down. It takes more time, but there's nothing wrong with that approach.


Step 3 - Removing seeds and water

After you have peeled the skins off the tomatoes, cut the tomatoes in half. Now we need to remove the seeds and excess water.




Step 4 - Squeeze of the seeds and water

Just like it sounds: wash your hands then squeeze each tomato and use your finger or a spoon to scoop and shake out most of the seeds. You don't need to get fanatical about it; removing just most will do. Another way to do it is to cut each tomato in half, across it, instead of lengthwise. Then just shake the seeds and juice out.




Step 5 - Chop or puree.

With a knife or food processor, either dice up the tomatoes or puree in the processor. Use as a substitution for diced tomatoes in your favorite recipes.

Thanks for the tips and photos from Pickyourown.org!Enjoy!