Recipe Wednesday: Tomatoes
Shannon Smith was at Southern Roots in Jamestown checking out their delicious tomatoes.
For more information on what Southern Roots has to offer, you can check out their site at: http://www.southernrootsfoods.com/
Chilled Tomato Soup with Feta
3 pounds ripe tomatoes, cored
3 tablespoons olive oil
1 small onion diced
1/4 cup diced celery
1 Leek sliced ( white part only)
1 red pepper chopped
3 cloves garlic
Bouquet Garni ( 2 sprigs thyme, 1 bay leaf, 2 sprigs fresh basil)
1 tablespoon tomato paste
3 cups chicken or vegetable broth
Salt and pepper
Garnish with crumbled feta cheese
1. Bring a large pot of water to boil and plunge in the fresh tomatoes
for 1 minute. When cool enough to handle slip off the skins and discard
along with the seeds. Rough chop the tomatoes, save the juice and place
tomatoes and juice in a bowl.
2. Heat the oil in a large pot over medium heat. Add the onions,
leeks, celery, red pepper, garlic and bouquet garni. Cook until veggies
are soft, about 10 minutes. Add the tomato paste and broth and let
simmer about 15 minutes. Add the chopped fresh tomato and let boil for
5 minutes or so.
3.Remove from the heat and let the broth mixture cool. Place in a bowl
and refrigerate for 1 to 2 hours
4. Remove and discard bouquet garni. In a food processor or blender,
puree the soup. Season to taste with salt and pepper. Remember not a
bunch of salt the feta is salty. Cover and chill. This will keep for
several days. Don’t forget to crumble feta on top when serving. This
would be great served with crusty bread and olive oil.
Fried Green Tomatoes
1 cup flour
1 cup cornmeal
1 tablespoon sugar
3/4 teaspoon salt
A pinch of cayenne
1 cup buttermilk
2 green tomatoes ( sliced thick)
A little oil for frying
1. Combine dry ingredients and stir together.
2. In a seperate bowl, beat the eggs and buttermilk.
3. Have your frying pan coated with oil and getting hot.
4.Dip the sliced green tomatoes in buttermilk mixture then coat with
5. Fry em up.
Mooncreek Farms and Goat Lady Dairy Tomato and Goat Cheese Stacks
1 large tomato ( sliced thick)
1 green tomato (sliced thick and fried)
1 small tub garlic and basil goat cheese
Fresh basil leaves
1 cup salad mix
Balsamic Vinegar Salad Dressing
Assorted tiny tomatoes for garnish
1. Place a little salad mix on the bottom of the plate. Place a fresh
tomato on top of salad then a basil leaf or two. Put about a tablespoon
of goat cheese on top then add a fried green tomato. Continue stacking
then drizzle with dressing.
3/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon local honey
2 green onions, sliced thin
5 fresh basil leaves, chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1. Combine all ingredients in a jar; cover tightly, shake shake shake
2. Store in the fridge.
2 cups couscous ( cook according to directions)
3 tomatoes, quartered
3/4 teaspoon brown sugar
1 teaspoon balsamic vinegar
1 1/2 cups baby tomatoes, halved (assorted)
2 tabespoons fresh chopped oregano
2 tablespoons fesh chopped tarragon
1 garlic clove, minced
1 green tomato, cut into very thin wedges
1. Preheat oven to 400
2. Place all of the large red quartered tomatoes on a baking sheet.
3. Drizzle oil, balsamic vinegar, sugar, salt and pepper on top of
4. Bake for about 20 minutes.
5. Mix together cooked couscous, herbs, garlic, cooked tomatoes with
all their juices, the green tomato and baby tomatoes. Gently mix. Taste
for seasoning: may need salt, pepper and olive oil.
1/2 small red onion ( small dice)
1 red ripe tomato (diced)
1/2 jalapeno ( seeded, diced)
Juice of 1 1/2 lemons or limes
1 red pepper( diced)
1 avocado ( diced)
Salt and pepper to taste
1 or 2 fresh peaches (diced) optional
1. Mix together and enjoy with tortilla chips or on top of fish or