Tomatoes Fribourg Style Tomates Fribourgeoises Food

ITALIAN STYLE STEWED TOMATOES -GOOD FOR CANNING

Steps:

• Blanch, peel, core and quarter tomatoes.
• Heat olive oil in a large dutch oven.
• Add garlic and oregano, cook till garlic is tender and oregano is fragrant (about 2 minutes).
• Add chopped onion and peppers and cook until tender (about 5 min).
• Add tomatoes and sugar, simmer uncovered about 45 min or until desired consistency (you will need to cook longer if tomatoes are watery).
• Place in hot sterilized mason jars, and place in hot water bath, bring water back to the boil and boil for about 20 minutes longer, remove and let cool, re-bath any jars that don't seal.
• NOTE: Some people feel that the hot water bath method is not safe for this recipe, and that a pressure canning method should be used, however, I have always done these this way with no problem.
• I leave this up to your discretion.

TOMATOES FRIBOURG STYLE (TOMATES FRIBOURGEOISES)

Steps:

• Preheat oven to 350°F.
• Wash and halve tomatoes.
• Scoop out most of the flesh and discard liquid and seeds.
• Sprinkle each tomato half with 1/2 tablespoon brown sugar.
• Mix 1/2 cup grated cheese with mashed potatoes, white parts of green onion, and pepper.
• Stuff each tomato with equal amounts.
• Dot each with a little butter.
• Place into a well-greased, shallow baking dish and bake for 10 minutes.
• Remove, sprinkle with remaining cheese, and bake for another 5 minutes.
• Remove, sprinkle with remaining green onion and serve.

ITALIAN STYLE FRIED GREEN TOMATOES

Steps:

• Cut green tomatoes in 1/4 inch slices.
• Place tomatoes on paper towels, sprinkle with salt and let sit for 30 minutes.
• Mix bread crumbs with Romano cheese, sweet basil, parsley, garlic and onion powder and pepper.
• Dip tomatoes in egg wash then coat with bread crumb mixture.
• Fry in olive oil on each side until golden brown.

TOMATES RECHEADOS (PORTUGUESE DEVILED TOMATOES)

Steps:

• Preheat oven to 390°F.
• Cut the top off the tomatoes and carefully carve them out.
• Salt and pepper the inside, then turn over and let drip.
• Meanwhile, combine beaten eggs, bread crumbs, garlic and parsley.
• Place tomatoes in a greased oven proof dish and fill with egg-breadcrumb mixture.
• Bake at 390 F for about 15 minutes.
• Serve hot.

BAKED TOMATOES WITH GARLIC (TOMATES'A LA PROVENCALE)

Steps:

• Preheat oven to 425.
• Cut tomatoes in half crosswise amd place on foil lined baking sheet.
• Mix crumbs, garlic, parsley, salt and pepper.
• Spoon over the tomato halves.
• Drizzle generously with olive oil.
• Bake at top of oven for 8-10 minutes until lightly browned.
• Serve at once, garnished with parsley.
• Can be made ahead and baked quickly while you are carving the meat.