Tomato Patties Recipes

Steps:

• Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours.
• Preheat the oven to 350 degrees F.
• Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely.
• Mix together the Cheddar, mozzarella and mayonnaise in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper.
• Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions.
• Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.

Steps:

• Combine the first 6 ingredients. Shape into 4 patties; press to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into meat reads 160°, 20-25 minutes. Remove patties to a serving platter; keep warm. , Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately.

Steps:

• Peel and mash tomatoes.
• Add soda, eggs and crumbs.
• Fry like pancakes in a hot skillet.
• Serve with pancake syrup if desired.

Steps:

• Preheat oven to 350 degrees F.
• Place the tomatoes in a medium bowl. Drizzle with 2 ounces oil and season with salt and pepper. Place seed side down on a lightly oiled baking sheet. Place in the oven and bake until the skins wrinkle and the tomatoes are soft, about 30 to 40 minutes.
• Remove from the oven and cool. Peel the skins from the tomatoes and place in a colander over a bowl, to drain for about 20 minutes, occasionally pressing them to release juice. Reserve tomato juice for a later dish.
• Heat 1-ounce of oil in a saute pan over high heat. Add in the onions and cook until translucent, about 3 to 4 minutes. Add in garlic and chiles and cook for 1 minute. Remove and cool.
• In a medium bowl, combine the roasted tomatoes, parsley, scallions, oregano, and basil with the onion mixture. Add in the flour and bread crumbs and season with salt and pepper. Add more bread crumbs, if needed. Add sugar if tomato mix is acidic. Shape mixture into 2-ounce patties.
• Heat the remaining oil in a medium skillet over high heat to reach 375 degrees F. Turn heat to medium-high heat and place the patties into the skillet in small batches. Cook on both sides until golden brown. Add more oil as needed. Remove patties and drain on paper towels. Season with salt while warm.