July 2019 – Tomatoes

Fried Green Tomatoes

Gloria Dougherty, Akron

“It’s very good with tomato jam.”

  • 3 large firm green tomatoes (or less depending on family size)
  • salt and pepper, to taste
  • 2 to 3 eggs
  • ½ cup flour
  • ½ cup panko bread crumbs
  • olive oil for frying

Cut tomatoes into ½” thick slices; sprinkle with salt and pepper; set aside.

Beat eggs with 2 tablespoons water in medium bowl. Combine flour with generous sprinkling of salt and pepper in shallow dish. Put panko in another bowl.

Dredge each tomato slice in seasoned flour, shaking off excess. Dip them in egg wash, then dredge in bread crumbs. Line 1 baking sheet with paper towels.

In heavy skillet, heat about ½” olive oil over medium-high heat until shimmering. Add tomato slices in batches as needed to avoid crowding and fry, turning once, until golden brown and crispy, about 3 minutes total. Add additional oil as necessary.

Transfer cooked slices to baking sheet. Blot dry and let drain. Serve with red tomato jam, if desired.

Red Tomato Jam

Gloria Dougherty, Akron

  • 2 to 3 large tomatoes, blanched, peeled and seeded
  • 1 teaspoon olive oil
  • pinch sea salt

Chop tomatoes and combine with olive oil and salt in sauté pan over low heat. Cook until tomatoes break down and concentrate into jam, about 25 to 30 minutes. Cool before using.

Beef n’ Tomato Taco Salad

Jeffrey Fisher, Stevens

“This Recipe is a family favorite!! We have served this to many friends.”

  • 2 pounds beef
  • 10 oz. can cubed tomatoes, undrained
  • 6 oz. can green chilies, undrained
  • 1 to 1½ cups kidney beans, rinsed and drained
  • ½ cup water
  • 1½ tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • ¾ teaspoon ground pepper
  • 1 teaspoon Worcestershire sauce
  • pinch cayenne pepper

Fry beef till no longer pink. Add tomatoes, green chilies, chili powder, cumin, salt, pepper, Worcestershire sauce and cayenne; let simmer for 5 minutes, covered. Then let cook 10 minutes uncovered.

Serve as a salad with chips, lettuce, cheese and your favorite toppings.

Fresh Peach Salsa

Kris Zimmerman, Lititz

  • 4 to 6 medium tomatoes, diced
  • 4 to 6 peaches, diced
  • 1 large red onion, diced
  • 1 large green pepper, diced
  • 2 jalapeño peppers, chopped
  • juice from 1 lime
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon salt

Mix all ingredients together. Flavor is best if you refrigerate 24 hours before eating.

Serve with tortilla chips.

Note: You can adjust heat by adding or taking away the jalapeño peppers or spices.

Fresh Tomato Soup

Kris Zimmerman, Lititz

“This tomato soup is so full of flavor!!”

  • 1 large onion, peeled and cut into large chunks
  • 5 cloves garlic, peeled
  • 1 red bell pepper, seeded and cut into large wedges
  • 8 cups halved tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • black pepper
  • 1 handful fresh basil leaves
  • 2 cups vegetable or chicken broth

Preheat oven to 425°F.

Place the onion, garlic, bell pepper and tomatoes on a rimmed sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast in oven for about 40 minutes, until all ingredients are very tender, turning any veggies that may be starting to burn every so often.

Let the roasted tomato mixture cool slightly so that you don’t get burned. At this point you can remove some or all of the tomato & pepper skins.

Transfer this mixture to a blender. Add 1 cup of broth and purée. Add more broth until you reach the desired consistency. Blend in the basil. Season to taste with salt and pepper.

Tossed Pepperoni Pizza Salad

Kris Zimmerman, Lititz

  • ¼ cup sun-dried tomatoes (not in oil)
  • 1 cup boiling water
  • 3 cups lettuce
  • ¾ cup cubed mozzarella
  • ½ cup sliced pepperoni, quartered
  • 6 slices red onion
  • ½ cup green pepper, diced
  • ½ cup red pepper, diced
  • ½ cup tomatoes, diced
  • ¼ cup grated Parmesan


  • ¼ cup sun-dried tomato dressing
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder

Combine sun-dried tomatoes and water for 5 minutes, then drain. Add to other ingredients in a large bowl and toss.

Mix dressing ingredients & pour over salad; toss.

Eggplant and Tomato Casserole

Pat Roth, Ephrata

  • 6 slices of bacon
  • 1 green pepper, chopped
  • 1 medium onion, chopped
  • 1 large eggplant, peeled and chopped
  • 4 medium tomatoes, peeled and chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup shredded cheddar cheese
  • ½ cup soft breadcrumbs

Cook the bacon in a large skillet until crisp. Remove the bacon but save 2 tablespoons of the drippings in the skillet. Crumble the bacon and set aside.

Sauté green pepper and onion in the drippings until tender. Add the eggplant and tomatoes. Cover and cook 5 minutes, stirring occasionally. Stir in the salt and pepper.

Spoon eggplant mixture into a lightly greased 2-quart casserole and top with the bacon. Sprinkle cheese over top of the casserole. Top with the breadcrumbs.

Bake uncovered at 350°F for 25 minutes.

Serves 6 to 8 people.

Broccoli Stuffed Tomatoes

Pat Roth, Ephrata

  • 6 medium tomatoes
  • 10 oz. package frozen chopped broccoli
  • 1 cup shredded Swiss cheese
  • 1 cup soft breadcrumbs
  • ½ cup mayonnaise
  • 2 tablespoons chopped onion
  • 2 tablespoons grated Parmesan cheese

Wash the tomatoes thoroughly. Cut the tops from the tomatoes and scoop out the pulp, leaving the shells intact. (Save the pulp for another use.) Sprinkle the inside of tomatoes with salt and pepper, then invert to drain for 30 minutes.

Cook broccoli according to directions and drain well. Combine broccoli, Swiss cheese, breadcrumbs, mayonnaise and onion and mix well.

Stuff the tomato shells with the broccoli mixture. Sprinkle with Parmesan cheese. Bake at 350°F for 30 minutes.

Marinated Tomatoes and Cheese

Pauline Seibel, Lititz

  • 8 to 9 tomatoes, diced
  • ½ cup oil
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • 1 teaspoon oregano
  • ¾ teaspoon garlic powder
  • cheese, diced into small blocks

Mix all ingredients together.

Note: Can quarter recipe for 1 to 2 servings.

Tomatoes, Carrots and Macaroni

Christine Dean, Denver

  • 1 tablespoon olive oil
  • 1 onion, chopped small
  • 4 plum tomatoes, cut small
  • ½ cup tomato juice
  • 6 carrots, peeled and sliced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon sugar
  • 2 tablespoons fresh parsley, chopped OR 1 teaspoon dried parsley
  • 1 teaspoon butter
  • 1 cup elbow macaroni, cooked

In saucepan, cook onion in olive oil. Add tomatoes, carrots, salt, pepper and sugar until carrots are soft and tomatoes cook down to a soft sauce, as desired. Add tomato juice.

Cook macaroni; drain. Mix in butter and parsley. Stir in tomato and carrot mixture. Serve.

4 servings. Each serving provides 1½ cups of vegetables.