Happy News Now! Chef Stevie's Tomato Recipes

Here are the summer tomato recipes from "The Balanced Plate with Chef Stevie" on KCMJ's Happy News  8/28/15

RAW POMODORO SAUCE
4 large fresh tomatoes
1 small red onion
1 red bell pepper, seeded
2 cloves garlic
Extra virgin olive oil
Balsamic Vinegar
 salt and pepper

 15 basil leaves

Pulse in food processor until chunky.  Serve over hot pasta and top with pecorino romano (optional).

DRIED TOMATOES
ripe tomatoes

olive oil

2 garlic cloves, minced fine

2 tablespoons fresh basil, chopped fine

2 tablespoons fresh oregano, chopped fine

2 tablespoons fresh thyme, chopped fine

salt and pepper

Preheat oven to 200°F. Place a metal rack on a baking sheet. Cut each tomato in thirds lengthwise. Sprinkle ingredients on the cut sides of the tomatoes. Place on rack. Bake for about 5 hours, until the tomatoes are dry to the touch and have wrinkled around the edges. Remove from the oven and let cool to room temperature.

What can you do with them? 
Put in pasta
Put on a sandwich
Add to olives and process for a tapenade
turn into sauce or pesto
stir into soup or salad
add to eggs
eat alone!

GREEN TOMATO RELISH


7 pounds green tomatoes (about 20 medium)

4 large onions

2 large red onions

3 large green peppers

2 large sweet red peppers

4 teaspoons canning salt

5 cups cider vinegar

4 cups sugar

2 tablespoons celery seed

4 teaspoons mustard seed

Chop the tomatoes , onions and peppers  in a food processor.  Add the chopped vegetables in a large pot and add the remaining ingredients. Stir well and bring the mixture to a boil and then reduce heat to a simmer and simmer over medium heat. Cook stirring often and skimming any foam as needed.  Simmer until the relish cooks down and thickens about 2 hours. Fill mixture into hot sterilized pint size jars and process in a hot water bath. Process 10 minutes for pint size jars. Remove jars using canning tongs and place on a counter with a towel. Let jars cool until the lids have popped and sealed.