Tomatoes in General
Avoid ever refrigerating tomatoes, because they will lose flavor and fragrance. If they yield
slightly when touched, they are probably ready to eat. Good tomatoes are delicate - don't
handle them roughly. We keep them on our counter, upside-down, resting on their
Baked Tomatoes with Garlic and Herbs
Generously flavored with garlic and herbs, these baked tomatoes serve as a side dish or an
antipasto. They are delicious even made with hard, unripe tomatoes. The ancient Greek
physician Dioscorides claimed that garlic could clear clogged arteries.
• 4 1/2 tsp extra-virgin olive oil, divided
• 1 tsp fine sea salt or kosher salt, divided
• 6 lg plum tomatoes, halved lengthwise
• 2 cloves garlic, finely chopped
• 1/3 c dry breadcrumbs
• 1/4 c chopped flat-leaf parsley
• Freshly ground black pepper
1. Preheat the oven to 400 degrees F. Brush an 8" square baking dish with 1/2 teaspoon of
the oil or coat it with cooking spray.
2. Salt the cut sides of the tomatoes with half the salt. Set them on a plate.
3. Heat 1 tablespoon of the remaining oil in a medium nonstick skillet over medium-high
heat. Arrange the tomatoes in 1 layer, cut side down, in the skillet and cook until lightly
browned, 3 minutes. You may have to do this in 2 batches. Fit the tomatoes cut side up in
the prepared baking dish, making 1 snug layer. If the skillet is burnt, wipe it out.
4. Return the skillet to medium-high heat and add the remaining oil. Sauté the garlic until it
starts to color, about 2 minutes. Off the heat, mix in the bread crumbs, parsley, the
remaining salt, and 3 or 4 grinds of pepper. Sprinkle the seasoned bread crumbs over the
5. Bake the tomatoes uncovered for 10 minutes, until the bread crumb topping is browned.
Cool 20 minutes and serve warm or at room temperature.
Makes 6 Servings.
-Submitted by a friend of Marilyn, F2F
Fried Green Tomatoes with Crispy Cornmeal Crust
Green tomatoes are surprisingly wonderful but very different from ripe tomatoes. Bacon
drippings were traditionally used to fry green tomatoes.
Serves 4 to 6
1/2 cup milk, or 1 egg beaten with 1/4 cup water
1/2 cup cornmeal or flour, or a combination
1 1/4 teaspoons salt plus more to taste
1/4 teaspoon freshly ground black pepper plus more to taste mild-flavored vegetable oil
4 large firm green tomatoes, cored, cut into 1/4-inch slices
1. Line a plate with paper towels.
2. Put the milk or the egg-water mixture in a shallow bowl; set aside. Put the cornmeal or
flour in another small, shallow bowl and stir in the salt and pepper.
3. Fill a large skillet 1/4-inch deep with oil. Heat over high heat until the oil just begins to
smoke, about 3 minutes.
4. Dip each tomato slice into the liquid, then into the cornmeal or flour. Carefully place the
tomato slices in the oil and cook until golden and soft (but not mushy), 3 to 4 minutes on
each side (working in batches as necessary). Adjust the heat as necessary to prevent burning.
5. Transfer the fried tomatoes to the paper towel– lined plate to drain. Season with more salt
to taste. Serve immediately.
- Angelic Organics
Roasted Tomato Basil Pesto
This variation on pesto is so delightful it’s amazing that it’s not more common. The roasted
tomato flavor is superbly highlighted by the sweet aromatic basil—but a very ripe regular
tomato will work well too. Don’t limit this pesto to just pasta; try it on pizzas and roasted
potatoes, in an omelet, or over grilled vegetables. You can make an equally delicious
variation by using cilantro instead of basil.
2 pre-roasted tomatoes or 1 large fresh tomato
2–3 cloves garlic, peeled, halved
3 tablespoons pine nuts
2 tablespoons extra virgin olive oil
1 cup fresh whole basil leaves
1/2 cup freshly grated Parmesan cheese
2 tablespoons butter, softened
freshly ground black pepper
1. Combine the tomatoes, garlic, pine nuts, and oil in a blender and process until just
combined. Add a handful of basil and process again briefly; continue adding the basil in small
amounts until all is combined.
2. Stir in the Parmesan cheese and butter and season with salt and pepper to taste.
- F2F Newsletter 8-21-07, adapted from the Seed Savers Calendar, 1998