One of the great things about summer is biting into that first tomato from the garden, when it’s juicy and still warm from the sun. There are many ways to enjoy fresh garden tomatoes, and only a few examples are below. They’re from Recipes Remembered, a publication of the Star Journal.
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2 c. yellow onion, diced
3 c. mushrooms, sliced
2 garlic cloves, crushed
1 c. red bell pepper, cut into 1/2-inch pieces
1 c. green bell pepper, cut into 1/2-inch pieces
1.5 lb. eggplant, cut into 3/4-inch cubes
1 lb. zucchini, sliced 1/4 inch thick
1 lb. squash, sliced 1/4 inch thick
1 c. fresh tomatoes, diced, or crushed canned tomatoes
1/4 tsp. each: thyme, basil, savory, black pepper
1 T. olive oil
Heat the olive oil in a heavy skillet, then add the onions and saute them until they are transparent. Next add the mushrooms and the bell peppers and saute until all moisture is evaporated. Add the garlic and herbs. Saute 1/2 minute before adding the tomatoes. Simmer for about 10 minutes, until the eggplant is almost tender. Add the squash and zucchini and cook for 5 more minutes, until all the ingredients are tender. Just before serving, add the black pepper. If you like spicy food, a pinch of red crushed pepper added with the herbs is a very good addition to this recipe. Makes 12 appetizers. A large and heavy pot or skillet is best for this dish. The dish is also excellent cold. It can be served as an appetizer or served hot as a side dish to a meal, poultry or fish entree.
2 sm. zucchini, chopped
Salt to taste
1 med. onion, minced
1 clove garlic, minced
1 T. oil
3 lg. tomatoes, peeled, seeded, chopped or 2 (10-oz.) cans whole tomatoes, drained, chopped
21/2 c. chicken broth
Salt, pepper to taste
Plain low-fat yogurt (opt.)
Sprinkle zucchini with salt; drain on paper towel 15 minutes. Cook onion and garlic in oil in medium saucepan 7 minutes or until soft. Stir in zucchini, tomatoes and broth. Heat to boil; simmer 15 minutes, or until zucchini is tender. Puree in blender. Heat until warm; season with salt and pepper. Serve in bowls with a dollop of yogurt. Makes 4 servings.
Pasta with Tomatoes, Greek Olives & Feta
11/2 lbs. ripe Roma tomatoes
24 black kalamata olives, pitted and coarsely chopped
1 T. capers, coarsely chopped
2 cloves garlic, finely minced
1/4 tsp. hot red pepper flakes
1/4 c. extra-virgin olive oil
2 tsp. white wine vinegar
1 lb. pasta (fusili is my choice)
40 sm. fresh basil leaves (in winter, use a pkg. available in fresh produce section)
6 oz. feta cheese
Cut tomatoes in half, then slice very thin. In large bowl, combine tomatoes, olives, capers, garlic, hot red pepper flakes, olive oil, wine vinegar and pinch of salt. Stir gently to blend. Cook pasta in large pot of boiling salt water until al dente. Just before pasta is ready, tear basil leaves into small pieces and stir into tomato mixture. Drain pasta and add to bowl with tomato mixture. Toss well. Grate feta directly into bowl and toss again so that feta melts and forms a creamy sauce. Serve immediately. Serves 4.