Tomatoes Country Style Recipes

Steps:

• For the tomato relish, coat a skillet with olive oil and place over medium heat. Saute the garlic, bay leaves, and onion together until they caramelize. Add the red peppers and cook until soft. Add the tomatoes, parsley and Worcestershire sauce, cook for 10 minutes until the vegetables cook down. Stir in the ketchup and continue to cook until heated through, about 5 minutes. Remove from heat.
• In a large mixing bowl, combine the ground beef and pork together with your hands. Fold in 1/2 cup of the tomato relish. Add the eggs and thyme and mix with both hands just until blended. Do not over mix or the meat loaf will become dense and tough. Season with salt and pepper. Coat a 9 by 5-inch loaf pan with nonstick spray. Fill the loaf pan with the meat mixture, mounding it a bit on top. Generously spoon some tomato relish on the surface. When cooked, this will form a top crust. Place the loaf pan on a cookie sheet and bake in a preheated 350 degree F oven for 1 to 1 1/2 hours or until the meat loaf has pulled away from the sides of the pan. Remove from pan, allow to cool slightly before cutting into slices. Serve with remaining sauce on the side.

Steps:

• Heat oil in a 3-quart non-reactive saucepan over medium high heat, add the onions and cook until browned and softened, about 8 to 10 minutes. Add the garlic, tomatoes, chicken broth, potatoes, pepper flakes, and salt, stir until combined. Cover and reduce heat to medium and cook 45 minutes or until potatoes are almost mushy but have not lost their shape.
• Pour half the potatoes and tomatoes in a refrigerator dish for tomorrow night's quick vegetable beef stew. Lay cod over stew, cover and steam until tender and fish begins to flake, 5 to 7 minutes. Serve immediately.
• In a large soup pot, heat olive oil over medium high heat, add stew meat, and cook until browned on all sides, about 3 to 5 minutes. Add leftover potatoes and tomatoes, chicken stock, green beans and corn. Cook until vegetables are done, about 6 to 8 minutes. Taste and adjust seasonings. Serve immediately.

Steps:

• Cut each tomato into four thick slices; place on paper towels to drain. Meanwhile, in a small bowl, beat the cream cheese, parsley, basil, garlic and salt until blended. Spread cream cheese mixture over eight tomato slices; top with remaining tomato slices.
• Place flour and bread crumbs in separate shallow bowls. In another bowl, whisk egg and milk. Coat the top and bottom of each sandwich with flour, dip into egg mixture, then coat with crumbs.
• In a large skillet, heat the butter and oil over medium-hot heat. Fry tomato sandwiches in batches for 3-4 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.

Steps:

• 1. Prepare drop biscuits and place them in a warm oven while you make the creamed tomatoes - or put them on a plate and cover with a clean towel
• 2. Peel and cut up tomatoes over a bowl to reserve the juice. Add juice and tomatoes to a 2 quart saucepan and add 1/2 c. water. Cook slowly over medim heat
• 3. Add the cold milk to a small cup, sprinkle with the flour and shake together until fairly smooth. Strain to remove lumps. Stir slowly in a thin, steady stream, into the hot tomatoes until it thickens and doesn't taste floury. Add margarine and sugar and salt and/or pepper to taste.
• 4. Place biscuit on plate, split in half and ladle creamed tomatoes over them. Enjoy. Little ones may like it a bit sweeter - add more sugar to taste.

Steps:

• Beat together in mixer, or process in food processor, the garlic, parsley, salt and cream cheese; add basil, if desired.
• Cut tomatoes into 12 even slices, about 1/2 inch thick.
• Spread 6 slices with about 2 Tbsps of cream cheese mixture each; top with remaining slices to make 6 sandwiches.
• Dip each in flour, then in egg mixture, and finally in crumbs.
• Fry on both sides over medium heat in mixture of butter and olive oil until brown.
• Garnish with fresh basil or parsley, if desired.