All posts by traderscreek

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Stuffed Tomatoes Recipe with Sausage

Stuffed Tomatoes

Stuffed tomatoes with sausage is a meal into itself. This can be a main course.

Ingredients

4 large ripe tomatoes
1 green chile pepper, partially drained
1/2 of the scooped tomato diced up
1/2 cup dry bread crumbs
2/3 cup shredded Cheddar cheese
1/4 pound smoked sausage (you can switch out and use a sweet sausage or hot Italian sausage), cut into 1/2″ pieces

Directions

Preheat oven to 400 degrees F.
Cut the tops off each tomato and put to the side. You can use as a topping when you serve – or not. Scoop out pulp, leaving a 1/2″ shell. Invert onto paper towels to drain for about 1/2 hour.
In a small bowl combine the diced tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
Place the stuffed tomaoes on a baking sheet sprayed with non-stick spray. Bake in preheated oven for 15 minutes.
Go eclectic and before serving put the tops of the tomatoes back on.

Look at other tomato recipes https://traderscreek.com/recipes/recipe-index/

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Tomato Basil Mozzarella Salad

Tomato Basil Mozzarella Salad

Tomato Basil Mozzarella Salad adds a touch of elegance to a meal. Serve it before the main course and your guests will “ohh and ahh”

Ingredients

Tomatoes – a good slicing like big boy, Cherokee poll, early girl etc. , sliced
Fresh basil, leaves carefully chopped as not to bruise
Fresh mozzarella cheese, sliced
Extra virgin olive oil
Balsamic wine vinegar
Salt and pepper

Directions

Rotate the tomato slices with the mozzarella and basil.  Sprinkle extra virgin olive oil over the salad.

Add a dash of balsamic vinegar and a very light sprinkling of salt and pepper.

For a completely different flavor, you can add thin slices of Parmesan to the mozzarella.

Look at other tomato recipes https://traderscreek.com/recipes/recipe-index/

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Tomato and White Bean Soup Recipe

Tomato and White Bean Soup

Tomato and white bean soup is a hearty soup to have as the main course.

Ingredients

For the soup:

2 tablespoons olive oil
1 large onion, chopped
2 medium cloves garlic, thinly sliced
3 pounds plum (Roma) tomatoes, cut into 1-inch pieces and remove skins
1 15-ounce can cannellini beans, rinsed and drained
1 sprig fresh rosemary
4 cups water
6 tablespoons freshly grated Parmesan

garnish:

basil leaves, thinly sliced

Direction

In a large skillet, cook the onion and garlic until tender and translucent. Heat the oil in a soup pot over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 6 to 8 minutes, or until softened.

Add the tomatoes, rosemary, beans, water, salt, and pepper to the pot. Bring to a simmer and cook for 20 minutes, or until the tomatoes are very soft. Remove the rosemary sprig. Stir in the Parmesan.

Puree the soup until smooth with an immersion blender. Transfer the soup to a pot and taste. Add salt and pepper, if you like. Reheat over low heat until hot.

Just before serving, stir in the basil.

Look at other tomato recipes https://traderscreek.com/recipes/recipe-index/

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Stewed Tomatoes Recipe

Stewed Tomatoes

For all of us that that garden, tomatoes are a staple. At the height of the season tomatoes will pile up. It is at this time you need to come up with new ideas. All quality excess tomatoes should be stewed and either frozen or canned for future use. Stewed tomatoes are important ingredients in many dishes.

Ingredients

10 tomatoes (plum or roma varieties are best since they have fewer seeds)
2 teaspoons salt
1/2 teaspoon sugar
1 teaspoon dried parsley

Directions

Bring a large pot of water to boil, plunge tomatoes in for 30 seconds. You should see the skins starting to separate from the meat. Remove the tomatoes with a slotted spoon or spider, plunge immediately in a pot of ice to stop the cooking.

Once cool, peel the tomatoes. Discard the skins. Dice the tomatoes up to desired size.

At this point you can cook your stewed tomatoes and eat, add other vegetables like bell peppers and cook until tender and then eat. Or you can package and freeze or can them using a hot water bath.

Look at other tomato recipes https://traderscreek.com/recipes/recipe-index/

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Vegetarian Stuffed Tomatoes

Vegetarian Stuffed Tomatoes

For all of us that that garden, tomatoes are a staple. At the height of the season tomatoes will pile up. It is at this time you need to come up with new ideas. These vegetarian stuffed tomatoes can be easily cooked and be the main course in a “meatless” night.

Ingredients

6 medium tomatoes

STUFFING:

1 cup garlic/cheese croutons, crushed
2 tablespoons grated Parmesan cheese
2 tablespoons grated American, provolone or cheddar cheese
4 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Chopped fresh parsley for garnish

Directions

Cut a thin slice off the top of each tomato and put to the side. You can use as a topping when you serve – or not. Scoop out pulp, leaving a 1/2″ shell. Invert onto paper towels to drain for about 1/2 hour.

Preheat your oven to 350° F. Mix stuffing ingredients together in a bowl. Flip tomatoes over and pat dry. Spoon the stuffing into the tomatoes; sprinkle with parsley.

Place tomatoes in a baking dish; cover tomatoes with aluminum foil to prevent over-browning of stuffing. Bake for 30 minutes or cook on grill until done. You can take the tops and place onto the tomatoes before you serve as a little extra.

Look at other tomato recipes https://traderscreek.com/recipes/recipe-index/

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Green Bean Salad Recipe

Green Bean Salad

Green bean salad is easy and fast to make. It is a great side dish for a hot summer night’s dinner. It also will last several days in the refrigerator.

Ingredients

Kosher salt
1 pound slender green beans, ends trimmed
1 cup feta cheese crumbles
1 cup cherry tomatoes, sliced in half
2 tablespoons chopped red onion
1/2 cup slivered almonds
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1 large clove garlic, minced
Freshly ground black pepper

Directions

In a large pot add water and kosher salt and bring to a boil over high heat. Once boiling, add the green beans and cook for about 1 to 2 minutes. If you cook too long the beans will become limp and lose their color. When the beans are tender, remove them to a bowl of ice water to stop the cooking process. Drain them well and pat dry and place the beans in a large bowl. Combine the green beans with the feta cheese, tomatoes and red onions.

Toast the almonds in a small skillet until brown, 2 to 3 minutes. Remove to a plate.

Whisk together the olive oil, red wine vinegar, basil, garlic and some salt and pepper. Pour the dressing over the green beans and sprinkle with the toasted almonds. Let marinate in the refrigerator for 1 hour before serving.

Look at other green bean recipes https://traderscreek.com/recipes/recipe-index/