TOMATOES

TOMATO SALAD AND FRIED GREEN TOMATOES

8 Italian Roma tomatoes,, cut in half
2 tablespoons olive oil
Essence
2/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
3 tablespoons chiffonade of basil
1/2 small red onion,, julienned
Salt and pepper
1 beef steak tomato,, cut into 6 slices
1 yellow beef steak tomato,, cut into 6 slices
8 slices of fresh mozzarella cheese
4 cups assorted baby greens
4 fried green tomatoes,, for top of salad
Black pepper for the rim
Edible flowers

Preheat the oven to 400 degrees. Toss the Roma tomatoes with the olive oil and season with Essence. Place the tomatoes, seed side down, on a baking sheet and roast for about 8-10 minutes. Remove from the oven and cool. Julienne the tomatoes. In a mixing bowl, whisk the extra-virgin olive oil, balsamic vinegar, garlic, basil and red onion together. Add the julienned tomatoes.
Season the vinaigrette with salt and pepper. Season each side of the tomato slices with salt and pepper. Season each side of the mozzarella slices with salt and pepper. Toss the greens with 2/3 of the vinaigrette. Reserve the remaining dressing. Alternate layering the tomatoes, cheese and greens. Use 3 slices each of the tomatoes and cheese plus 1 cup of the greens for each salad. Garnish each salad with the fried green tomato, remaining vinaigrette, black pepper on the rim, parsley, and edible flowers.

Yield: 4 serving


ORIGINAL SOUTHERNER'S FRIED GREEN
TOMATOES
fresh green tomatoes
flour
salt
pepper
vegtable oil

Slice tomatoes about 1/4". Spread on plate. Sprinkle salt evenly over tomatoes. Continue placing tomato slices in layer over previous layer and sprinkle with salt until all tomatoes have been salted.
IMPORTANT: LET THE TOMATOES SIT (ROOM TEMPERATURE OR REFRIGERATOR) AT LEAST SIX (6) HOURS. This removes water from tomatoes so that they will cook up nice and crispy.

Remove tomatoes from container. Mix flour, a little salt and pepper (to taste) in bowl. Coat each tomato slice with flour. LET SIT 30 MINUTES.

Heat oil in a skillet to medium high. Place tomatoes in oil. (Reduce heat when necessary). Let tomatoes brown on one side, then turn and brown on the other. When tomatoes are a golden brown, remove one at a time and place on paper towels to drain.

I'd say serve immediately, but they're so good, most family members hover around the stove to eat them as they are ready.


FRIED GREEN TOMATO

1 green tomato, thinly sliced
seasoned flour
half and half (milk and cream)
1/2 cup crawfish tails with fat
1/4 cup sliced bell pepper
1/4 cup sliced red onion
1 tablespoon Paul Prudhomme's Seafood Magic
1/2 cup Hollandaise
2 tablespoons butter

Slice the tomatoes thin and dredge them in the seasoned flour, then into half n half and back into the flour. Place them into the grease set at 325°F degrees. Meanwhile, heat a skillet or flat cooking surface to medium high. Sauté peppers, onions and crawfish with seasonings.
On a warm plate, place your Hollandaise sauce (spread evenly). Arrange tomatoes on sauce and top with crawfish mixture.


STIR-FRY GREEN BEANS AND CHERRY
TOMATOES WITH PESTO
1 lb. green beans, trimmed (frozen whole green beans may be used)
1 clove garlic, crushed
1 tsp. dried basil
3 tbsp. oil
1/2 c. walnut halves
1 1/2 c. cherry tomatoes, halved
1 tbsp. McKays chicken seasoning

(Optional suggestion: Use red sweet pepper in place of cherry tomatoes.)
Cook green onions, if fresh, in boiling water 3-5 minutes until crispy tender; drain. In large skillet or wok saute garlic and basil in hot oil 1 minute. Add walnuts; stir-fry 1 minute. Add beans and cherry tomatoes; stir-fry 2 minutes or until hot. Sprinkle with dry chicken seasoning giving the mixture a final toss. Makes 4 servings.


CHEESE-FRIED GREEN TOMATOES

1/2 c. yellow cornmeal
1/2 c. grated Swiss cheese
1/2 tsp. salt
1/2 tsp. pepper
3 med. green tomatoes
1/2 c. flour
2 eggs, well beaten
3 tbsp. olive oil

Combine the cornmeal, cheese, salt and pepper in a shallow bowl. Place the flour on a sheet of waxed paper. Core and slice the tomatoes 1/4 inch thick. Dredge the slices first in the flour, then the beaten egg and finally the cornmeal mixture. Place the coated slices on a wire rack. Heat 3 tablespoons oil in a large heavy skillet until very hot. Add one layer of tomato slices to the skillet, without overcrowding. Fry on both sides until crisp and golden, about 2 minutes a side. Drain on paper towels; season to taste with additional salt and freshly ground pepper. Serve hot.


GREEN TOMATO RELISH (PICCALILLI)

1 peck (12 1/2 lb.) green tomatoes
1 qt. large gherkins
2 green peppers
4 onions
1 c. salt
2 qt. cider vinegar
1 c. sugar
1 tbsp. peppercorns
1 tbsp. celery seed
1 tbsp. mustard seed
1 tsp. whole cloves


Chop the tomatoes, gherkins, peppers and onions, mix with the salt and set aside for 12 hours.
Drain well, then press to get out all superfluous liquid.

Heat the vinegar, sugar and spices, add the chopped vegetables and bring to boiling point.

Pack into sterilized jars and seal. Process in a boiling water bath for 10 minutes.


TOMATO, BACON & ONION SOUP

4 rashers of smoked bacon cut into strips
½ a large onion, chopped finely
1 tin of tomatoes, herbs and peppers
1 clove of garlic, crushed
3 tablespoons of tomato puree
1 dash of tomato sauce
1 1/2 pints of chicken stock
1 bay leave
1 teaspoon of thyme
1 bouquet garni
1 teaspoon of Italian herbs
1 level teaspoon of sugar

Fry bacon in a little olive oil until cooked – remove from the pan. Add a table spoon of olive oil and sauté the onions until transparent.
Add tin of tomatoes, tomato puree, tomato sauce and garlic stir well. Add all other ingredients, including the bacon and bring to the boil. Simmer for 10 mins then with a hand whisk process until you get the texture you want.

Serve with garlic bread.


ITALIAN STUFFED TOMATOES

6 med tomatoes (not too ripe)
3 pkgs frozen chopped spinach, thawed & drained
1 med. onion, diced
2 cloves garlic minced
1 beaten egg
1/3 cup romano or Parmesan cheese
¼ cup dry bread crumbs
½ cup or so shredded mozarella
1 tbs Italian seasonings (basil, thyme, oregano)
red pepper flakes to taste
salt and pepper to taste
topping:
seasoned bread crumbs
shredded mozzarella
diced butter

Cut tops off tomatoes and scoop out seeds. Season insides of tomatoes with salt and pepper. Mix all remaining ingredients and pack tomatoes tightly. Place in a greased casserole.
Sprinkle seasoned bread crumbs, shredded mozzarella and diced butter on top.

Bake uncovered 25-30 minutes. broil 2 min to allow tops to slightly brown.


TOMATO CHICKEN AND CHEESE

6 chicken thighs
1 can crushed tomatoes
6 slices ham
6 slices Mozzarella cheese

Preheat oven to 375°F.
Lightly brown chicken in fry pan for faster cooking. Remove chicken from pan and place in oven-proof dish. Add tomatoes.

Cover with slice of ham and layer of cheese. Cook in oven until cheese is golden-brown.

Serve with rice and vegetables.