Simple Marinated Vine Ripened Tomatoes Food

ROASTED VINE TOMATOES

Steps:

• Preheat the oven to 350 degrees F.
• Place the tomatoes still on the vines (plus any that fall off the vines) on a sheet pan. Rub or brush gently with olive oil and sprinkle generously with kosher salt and pepper.
• Roast for 10 to 15 minutes, until the tomatoes are tender and a few start to split. Sprinkle with basil, if using, and fleur de sel, and serve on the stem hot or warm.

VEAL CHOPS WITH FRESH-TOMATO SAUCE RECIPE

Steps:

• Light the grill or heat the broiler.
• In a shallow dish, combine 4 tablespoons of oil with wine, ½ teaspoon of salt, ¼ teaspoon of pepper, and garlic.
• Add the veal chops and turn to coat.
• In a medium glass or stainless-steel bowl, combine the tomatoes with the remaining ¼ teaspoon of salt, the remaining 1½ tablespoons of oil, the herbs, vinegar, and a large pinch of pepper.
• Grill the chops over high heat or broil them for 4 to 5 minutes.
• Turn and cook for 4 to 5 minutes longer until just done.
• Serve the veal chops topped with the tomato sauce.

SIMPLE MARINATED VINE RIPENED TOMATOES

Steps:

• Put tomato slices overlapping in a low glass dish.
• Put marinade ingredients in a jar with a lid and shake to blend.
• Pour marinade over tomatoes, so that all are covered.
• Cover with plastic wrap and chill for at least one hour.

CANNED TOMATOES (VINE RIPENED TOMATOES IN TOMATO JUICE)

Steps:

• Wash tomatoes, place in boiling water for three minutes or until skin slips off, plunge in cold water and peel.
• Put cored and peeled tomatoes in sterilized jars filling 3/4 full. To each jar add 1 teaspoon salt, 1 teaspoon sugar and 2 tablespoons lemon juice.
• Fill rest of the jar with tomato juice leaving a one inch head space, (about 1/4 cup of tomato juice per quart it depends on how full your jar, you may need more or possibly less). I use heated tomato juice.
• Remove air bubbles and clean rim.
• Seal and process for 22 minutes.
• Please see note in the introductory when it comes to processing times.
• This recipe works for cut tomatoes as well.

MARINATED GARDEN TOMATOES

Steps:

• Place tomatoes and onions in a shallow serving bowl. , In another bowl, combine the remaining ingredients; pour over tomatoes. Cover and refrigerate for at least 2 hours or overnight.

SIMPLE TOMATO AND CUCUMBER SANDWICH

Steps:

• Toast bread (if desired).
• Put mayo on slices of bread.
• Layer with Cucumber slices.
• Sprinkle Salt and Pepper, if desired.
• Layer with tomato slices.
• Put on the top piece of bread, and cut.
• Enjoy!

MARINATED TOMATOES

Steps:

• Combine all ingredients except tomatoes, in mixing bowl and whisk till combined.
• Place tomatoes in zip top bag.
• Pour mixture over tomatoes.
• Seal and refrigerate for 6 hours.
• Lay lettuce on serving platter.
• Drain tomatoes and reserve marinade.
• Place tomatoes on lettuce and serve marinade on the side for dipping.

MOZZARELLA, ARUGULA, AND MARINATED TOMATOES ON FOCACCIA

Steps:

• In a large bowl or baking dish combine tomatoes, onion, and vinegar and season with pepper and salt. Marinate mixture, covered, tossing occasionally with rubber spatula, 30 minutes.
• Transfer tomatoes and onion to a plate with slotted spoon and add arugula to marinade remaining in bowl or baking dish. Season arugula with pepper and salt and toss. Arrange arugula on bottom focaccia half and top with mozzarella, tomatoes, onion, and remaining focaccia half, pressing together gently. Cut sandwiches into 4 pieces.

SIMPLE PARMESAN TOMATOES

Steps:

• Preheat oven to 350 degrees.
• Cut tomatoes in half lengthwise. Squeeze or scoop out some pulp and seeds with a spoon. Turn upside down on paper towels to drain.
• Place tomatoes cut side up in oven safe dish, and season with salt and pepper.
• In a bowl, combine bread crumbs, parmesan, thyme, garlic and olive oil. Season with pepper.
• Spoon crumb mixture over each tomato half and bake 10 minutes.