Belgourmet's World Famous Tomato Recipes
Tomato Recipes

Tomato Recipes

Tomatoes with Marinated Mozzarella
and Roasted Chile & Garlic Salsa

2 vine ripe tomatoes
6 ounces fresh mozzarella
1 cup roasted, peeled green chile
1 Tablespoons extra virgin olive oil
1 teaspoon roasted, chopped garlic clove
1 Tablespoon fresh basil
Balsamic Vinaigrette:
1 cup extra virgin olive oil
1/3 cup Balsamic vinegar
1 teaspoon dijon mustard
1 teaspoon chopped garlic
salt and pepper to taste

Combine ingredients for vinaigrette. Slice fresh mozzarella and
marinate in vinaigrette for 1 hour. Chop chiles and add extra virgin
olive oil, roasted garlic, and basil. Slice tomatoes into 1/2-inch
rounds. On 4 plates, alternate tomato slices and mozzarella slices.
Place some marinated chiles in the center of each plate and drizzle
balsamic vinaigrette over salad.

Vine Ripened Tomatoes Provencal

6 md vine ripened tomatoes; cut
-in half
2 tb parsley; minced
2 tb fresh lemon juice
2 ts olive oil
1 tb garlic; finely minced
2 ts chives; minced
1 ts thyme; minced
2 tb low-salt chicken broth;
1/2 c dry bread crumbs
1 fresh ground pepper; and
1 salt; to taste

1. Preheat the oven to 400 degrees. Prepare the tomatoes and set aside.

2. Combine the remaining ingredients except for the bread crumbs,
pepper and salt. Add the bread crumbs and mix well. Season with
pepper and salt and spread the mixture evenly over each tomato half.

3. Place the tomatoes in a baking dish and bake until the top is slightly
browned, about 10 minutes.

Vine Ripened Tomato Salad

Serves 4 as a first course

1 large, ripe tomato (yellow, orange, red or heirloom)
8 ounces Maytag Blue Cheese
Three Vinegar vinaigrette
Fresh Basil leaves

For the: Balsamic Vinaigrette
1/3 cup sherry vinegar
1/3 cup balsamic vinegar
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
1 tablespoon chopped shallots
½ tablespoon garlic
1 tablespoon chopped fresh parsley
1 tablespoon chopped sage
1 tablespoon chopped thyme
2 cups olive oil

Mix all ingredients together.

To assemble the salad:
Slice tomato into 4 slices. Arrange each slice on a plate, drizzle
with the vinaigrette. Crumble 2 ounces of the blue cheese onto each
serving and garnish with fresh basil leaves.

Vine Ripened Tomato Le Caprese Salad

1 beefsteak tomato
3 oz fresh "buffalo" mozzarella
5 leaves fresh basil
Pinch of coarsely ground black pepper
1/4 tsp white wine vinegar
1 tsp extra virgin olive oil

Slice the tomato to about 1/4 inch thickness and arrange on plate.
Slice the mozzarella about the same width and layer it between the
tomatoes. Arrange the basil between the layers of cheese and tomato.
Season with pepper. Drizzle with olive oil and vinegar. Serves 1.

Uncooked Tomato Sauce

You have to let your own taste buds be your guide here. When you toss
this together, add the smaller amounts of vinegar and oil, a little
salt and pepper and a dash of Tabasco if you like. Taste and go from

Ingredients (makes about 8 cups)

6 medium to large California tomatoes, cut into large chunks
1 small garlic clove, minced
1 Tbsp. minced shallot
1/2 medium onion, chopped
3 Tbsp. coarsely chopped fresh basil
3 to 4 Tbsp. balsamic vinegar
6 to 8 Tbsp. olive oil
Salt and black pepper to taste
Tabasco sauce to taste (optional)

Drain off and discard any liquid from the California tomatoes. Mix
the California tomatoes with all the remaining ingredients. Let the
mixture stand at room temperature for about 20 minutes. Toss with hot
pasta and top with grated Romano or Parmesan cheese.


6 medium sized tomatoes
1/2 teaspoon minced parsley
1 can shrimps, halved
1/2 teaspoon salt
1/2 teaspoon minced onion
2 tablespoons butter
2 slices bread, crumbed
A few grains of paprika
1/2 teaspoon green pepper, minced

Add a few more dry, buttered bread crumbs. cut off the tops of the
tomatoes; scoop out the centers; add the other ingredients except the
shrimps. Heat the butter boiling hot; fry the shrimps; then add to
the tomatoes; fill the tomatoes with the mixture; dust the tops with
the buttered crumbs, and bake 20 minutes in a moderate oven.


Tomatoes, Ham, mustard, onion, parsley, bread crumbs
Scoop out the center of large, firm tomatoes; mix the pulp with some
finely chopped boiled ham that has been seasoned with prepared
mustard; add to this mixture one onion, chopped very fine, some
chopped parsley and bread crumbs; put back in shells and bake until
tender; serve at once.


Peel and slice 1 quart of tomatoes (or use one 3-lb. can). Remove
seeds, and cut in small pieces 3 bell peppers; boil till tender 4
onions; add tomatoes and peppers to onions, and simmer 1 hour; season
with 2 level teaspoons salt and 1/2 teaspoon black pepper; cool, and
keep on ice for several hours. Prepare two cups of stale bread
crumbs; take 6 tablespoons of butter, lard or Wesson Snowdrift oil.
Fill a baking dish with alternate layers of tomatoes and bread
crumbs; moisten each layer with oil; cover top with bread crumbs, and
bake in a slow oven for 1 hour. If desired, three tablespoons of
sugar may be added to the mixture while it is cooking the first time.


Cut the beef steak in convenient pieces for serving; season with salt
and pepper; roll in bread crumbs; put at once into a hot frying pan,
in which are two tablespoons of butter and drippings mixed; brown
quickly on both sides; pour over the steak two cups of boiling hot,
well - seasoned tomatoes; cover and cook in a hot oven until
thoroughly done.


1 quart rich tomato sauce 1/2 pound spaghetti
1/2 cup hot water
1 pound sausage

If the sausages are in cases, nick them thoroughly; place in a frying
pan; cover with boiling water, simmer until done and well browned
(about an hour). Break the spaghetti in small pieces, and cook in
salted water until done; drain; rinse in cold water; drain again;
confine the sausage and spaghetti in the frying pan; add the soup
diluted with hot water, and let it stand until boiling-hot; serve at


3 lg. ripe tomatoes, sliced
1 lb. mozzarella, sliced
1/2 c. olive oil
2 tbsp. wine vinegar
2 tbsp. finely chopped fresh basil
Salt & pepper to taste

In a large serving dish, alternate slices of tomatoes and mozzarella
cheese. Sprinkle with oil, vinegar and basil. Season with salt and
pepper. Serves 6 people.


1 can of crab meat
1 lemon (grated)
1 cup bread crumbs
1 glass of sherry
1 cup of tomatoes (stewed)

Mix meat with bread crumbs; add all the other ingredients; turn into
a dish, and bake from 15 to 20 minutes.


Cook for 10 minutes one pint of tomatoes peeled and chopped or
canned; put through a sieve; melt 4 tablespoons butter; rub in 4
tablespoons flour; add 1/2 teaspoon salt, 1/8 teaspoon pepper; add
the tomato, and cook until it thickens.

Tomato Relish

for 2 servings:
18 ea Firm Ripe Tomatoes
1 ea Stalk Celery
4 ea Med. Onions
2 ea Sweet Green Peppers
2 ea Sweet Red Peppers
1/3 c Salt
1/2 ts Ground Cloves
2 ts Cinnamon
1/2 ts Black Pepper
2 tb Mustard Seed, Tied In Bag
1 1/2 c Apple Cider Vinegar

Peel tomatoes, then chop into small pieces. Chop celery,
onions, and peppers into fine pieces. Mix together the vegetables and
salt. Place in refrigerator overnight. Drain thoroughly in the
morning. Combine sugar, spices and vinegar, making sure the sugar is
dissolved, in a large saucepan. Bring to a boil and simmer 3 minutes.
Add vegetables and return to a boil. Simmer for 10 more minutes,
stirring occasionally. Remove cheesecloth bag holding mustard seeds.
Spoon into hot sterilized jars and seal.


Beat. 4 eggs very lightly, and add 1/4 cup of flour mixed smooth with
a little milk, pepper and salt to taste, add one cup of finely
chopped tomatoes, either fresh or canned; pour into a hot buttered
pan, and fry slowly. When done serve at once on a hot dish.


2 quarts of tomatoes, sliced
2 onions, sliced
Cook together and rub through a sieve. Add the following ingredients:

2 cups vinegar
1 tablespoon cinnamon
2 cups sugar
1 tablespoon salt
1 tablespoon mustard
1 tablespoon pepper
1 tablespoon of cloves
Cook one hour, bottle and seal.


Take 7 pounds of ripe tomatoes after they are peeled, 3 pounds of
sugar, 1 pound of seeded raisins, 1 pint of vinegar, 1 lemon (cut
fine), 2 teaspoons cinnamon, the same of ground cloves, and a touch
of cayenne pepper. Boil until it gets thick like jam; pour into
glasses or crocks, and seal with paraffin. This is delicious served
as a relish with hash or cold meat.


2 pounds of cheapest cuts of beef cut into small pieces.
1 onion sliced and fried with the meat, in butter or drippings, until
the meat begins to turn brown.
Put a layer of the meat in the kettle; cover with a layer of the
thinly sliced onion; continue this way, alternating the layers of
meat and onion until all the meat has been used; cover with cold
water, and gradually bring to the boiling point. Turn in two cups or
its equivalent of canned or fresh tomatoes, but do not stir; simmer
for two hours, tightly covered; then add some potatoes cut into thick
slices or chunks; salt and pepper to taste; cook until meat is
tender, and serve hot.


1 1/2 cups bread crumbs
1 tablespoon butter
2 cups tomatoes
1 onion, chopped
1 tablespoon meat gravy
1 cup chopped meat of any kind
1/2 cup tender corn, either fresh or canned
Mix thoroughly; fry or bake until brown.


Take 1 pint of fresh or canned tomatoes, 2 pounds of lean beef cut
into small strips, 3 large onions, sliced, 2 tablespoons drippings, 1
pint of shredded cabbage, 7 small potatoes, 1 teaspoon salt, 1
teaspoon paprika, 1 cup of water, and 1 cup of milk. Place the
drippings in a kettle; when smoking hot, add the meat; when the meat
is brown, remove from the kettle, and put in the onions and cabbage;
then put in the meat and the tomatoes; add the seasonings and the
water; cook very slowly until the meat is tender; then add the
potatoes; when they are done, add the milk; boil up once and serve.

Tomato Gazpacho

2 or 3 slices French bread, crust removed
1 pound ripe tomatoes, skinned
1 English cucumber, chopped
1 green pepper, seeded and chopped
4 medium cloves garlic, peeled and chopped
1/2 cup extra virgin olive oil
2 to 3 tablespoons sherry vinegar
Salt to taste

1/4 cup diced tomato
1/4 cup bell pepper
1/4 cup diced white onion
1/4 cup cubed French bread

Tear up bread and cover with cold water. Let soak for 10 minutes. Put
the tomatoes, cucumber, bell pepper and garlic in a blender. Pour
bread and water mixture into a strainer and press out all excess
moisture. Add to blender and puree until smooth. If soup is thick,
add enough water to give it the required consistency. Pour soup
through a fine sieve, season with salt, pepper and vinegar. Place
the gazpacho in the refrigerator for at least one hour. Serve cold
with garnish ingredients arranged on top. Drizzle with a little
olive oil and enjoy!


Prepare enough nice, ripe tomatoes to make one quart when stewed;
cook with them one small onion, a few cloves, and two tablespoons of
sugar; cook thoroughly; strain through a sieve; season to taste with
salt, and pepper. To one-fourth cupful of butter, bubbling hot, add
one-half cupful of corn starch; to this add the tomatoes you have
already prepared with onion, cloves, and sugar, stirring them in
gradually: cook about three minutes or until blended; then add one
egg slightly beaten. Put this in. a shallow buttered tin, and when
cool cut into squares; roll in bread crumbs, egg, and then crumbs
again, and fry in deep fat; drain before serving.


Take 1/2 peck of green tomatoes, half as much each of onions, and
hot, green peppers; peel the tomatoes and onions, and chop fine. Cut
the peppers, removing the inner white skin, and chop, leaving in the
seeds; add one cup of salt, two cups of sugar, and one quart of
vinegar. Boil the mixture for about three hours, or until it thickens
a little; pour into well sterilized bottles, and seal hot.


Take 1 peck of thoroughly ripe tomatoes and cook slowly, without
water, until tender; rub through a colander; return to the fire and
boil until thick; stir almost constantly to keep from burning. Now
add 1 pint of vinegar, 1 pound of sugar, 2 tablespoons black pepper,
1/2 teacup of salt, 1/2 tablespoon Cayenne pepper. Boil again until
thick; pour at once into well-sterilized bottles, and seal or cork
tightly; set in a dark, cool place.

Tomato Cajun Chicken Salad

(makes 6 servings)

1 1/2 Tbsp. lemon juice
2 cloves garlic, minced
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1/2 cup non-fat plain yogurt
3 cups cubed, cooked chicken
1 cup thinly sliced green onion
1/2 cup diced green bell pepper
1/2 cup diced celery
3 cups (about 1 1/2 lbs.) seeded and diced fresh California tomatoes

Combine lemon juice and next five ingredients. Beat in yogurt. Gently
fold chicken and next 3 ingredients into dressing. Chill. Just before
serving, fold in tomatoes.

Tomato Basil Pasta Salad

12 ounces (about 5 cups) bow tie pasta
1/2 cup vegetable oil
1/4 cup balsamic vinegar
2 teaspoons Dijon-style mustard
1 teaspoon salt
1/8 to 1/4 teaspoon pepper
2 cups lightly packed fresh basil leaves, snipped
3 large tomatoes, coarsely chopped (about 3 cups)
1/2 cup toasted pine nuts (optional)
1 cup mozzarella, cubed or shredded (optional)

Step 1: Cook pasta according to package directions. Drain and cool.

Step 2: In a small mixing bowl, whisk together vegetable oil,
balsamic vinegar, Dijon-style mustard, salt and pepper.

Step 3: In a large mixing bowl, combine pasta, basil and tomatoes.
Pour vinaigrette over top and toss together. Cover and chill at least
1 hour.

Step 4: If desired, add pine nuts and cheese just before serving,
tossing again to combine. Makes 12 servings.


Brown carefully in a sauce-pan one tablespoon butter and the same of
minced onion; when a golden brown add a quart of peeled and chopped
tomatoes; cook thoroughly; pass through a sieve to remove the seeds
and hard lumps. Add the tomatoes to two quarts of beef stock; when
boiling hard, add 1/2 cup of rice; cook until the rice is soft; chop
up very fine or run through a meat chopper some of the meat and add
to the soup; season to taste with salt and pepper.


Select firm, ripe tomatoes; cucumbers to make the same number of
slices; half the amount of onions; slice and arrange artistically on
crisp lettuce leaves; sprinkle minced green sweet peppers over all;
chill; when ready to serve pass French or mayonnaise dressing.

Tomato & Bread Salad

This recipe for panzanella, as it is known in Italy, comes from Hiro
Sone, the very talented chef/owner of the restaurant, Terra, in St.
Helena, California. Hiro's is, hands down, the best version of this
Italian classic we know.

Ingredients (makes 6 servings)

1/2 small baguette (about 12 inches long)
1 large garlic clove, mashed
Olive oil for brushing
6 medium to large California tomatoes, cut into large chunks
1/2 medium onion chopped
3 Tbsp. coarsely chopped fresh basil
4 Tbsp. balsamic vinegar
1/2 cup olive oil

Preheat oven to 300ºF.
Split the baguette lengthwise. Rub the cut side of one half very well
with the mashed garlic. Brush liberally with olive oil. Cut the
garlicked half in half again lengthwise, and then cut these strips
into 3/4 inch pieces. Place the croutons on a baking sheet, crust
side down. Bake 30 minutes, until dark golden.
If croutons are made in advance, put the California tomatoes in a
large mixing bowl a bit before you intend to mix the salad, then
drain off and discard any juice that may accumulate.
To serve, add the croutons, onion, and basil to the California
tomatoes. Whisk the vinegar and oil for the vinaigrette. Pour over
all and toss.


1 pt. cherry tomatoes
2 (2 1/4 oz.) cans of deviled ham
3 tbsp. sour cream
2 tbsp. horseradish
Fresh parsley for garnish

Thinly slice tops of cherry tomatoes. Remove pulp; drain shells
upside down on paper towels. In a small bowl, combine deviled ham,
sour cream and horseradish. Stuff tomatoes and refrigerate.

Garnish with parsley before serving. Tuna stuffed tomatoes:
substitute one 3 1/2 oz. can of tuna for ham.

Tomato Recipes

Copyright Belgourmet 2004