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Food Friday: Tomatoes

Food Friday: Tomatoes

Tomatoes are a staple in every southern garden. In addition to tomato sandwiches and chopped (or cherry) tomatoes in a salad, try a stuffed tomato or a tomato salad for a change.

Stuffed Tomatoes

6 medium tomatoes
1/2 cup chopped celery
1/2 cup chopped cucumber
1 tablespoon chopped green pepper
1 tablespoon chopped onion
1 hard-cooked egg
3 hard cooked egg whites
1/4 cup mayonnaise
Directions: Plunge tomatoes into boiling water to loosen skins; then take them out and remove the skins. Cut a slice from the top of each tomato and cut out seeds and part of the pulp. Turn the cut end down on paper towels and let them drain for 30 minutes. Meanwhile, chop the pulp into medium-size pieces. Add the celery, cucumber, green pepper, and onion and mix well. Chop egg and egg whites, and toss to distribute yolk. Add eggs to the tomato mixture and toss carefully. Add mayonnaise, a little at a time, and toss. Use only enough to moisten the ingredients. Spoon the tomato mixture into tomato shells and chill before serving. Makes 6 servings. To make Chicken Salad Tomatoes, follow directions to remove skins. Turn stem ends down and make 4-6 slits in the top of the tomato. Pull the tomato open and fill with chicken salad.

Macaroni and Tomato Salad

1 cup mayonnaise
1/4 teaspoon salt
1/8 teaspoon black pepper, or to taste
1/8 teaspoon red pepper, or to taste
4 cups cooked elbow macaroni
2 cups chopped tomatoes
1/4 cup chopped ripe olives
1/4 cup chopped green onions iwth tops
1/2 garlic clove, minced
1/2 cup chopped celery
1 cup grated Cheddar cheese

Directions: Combine the mayonnaise, salt and noth peppers in a bowl and stir until blended. Combine all remaining ingredients except cheese in a large bowl. Toss lightly until evenly mixed. Add mayonnaise mixture to macaroni mixture and toss lightly. Cover and chill 8 hours or overnight. Makes 15 servings. image

Fried Tomatoes

Wash, dry, and cut ripe or green tomatoes in slices. Dust each side with black pepper and all-purpose flour. Lightly sprinkle with salt; use as little salt as possible. Allow slices to dry some before frying. Brush a little vegetable oil in the bottom of a skillet and heat to medium. Place tomatoes in hot pan and brown. Turn, lower heat, and brown other side, allowing time for tomato slices to cook. Add drops of oil between slices if needed. Serve hot. 1/2 medium tomato makes 1 serving.

Tomatoes Rockefeller

2 10-ounce packages frozen chopped spinach
4 medium-large tomatoes
1/2 cup dry bread crumbs
1/8 teaspoon garlic powder
2 tablespoons parsley
1/4 cup finely chopped green onino with tops
1/4 teaspoon salt
1/8 teaspoon black pepper, or to taste
1/4 cup Parmesan cheese
1/4 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
2 tablespoons skim milk (optional)
Butter-flavor vegetable cooking spray

Directions: Cook spinach as directed on package. Drain well. Wash tomatoes and cut in half crosswise. Combine bread crumbs, garlic powder, parsley, onion, salt, pepper, cheese Worcestershire sauce, and oil with spinach and mic well. If mixture is too dry, add enough milk to make it hold its shape. Coat a baking sheet with cooking spray and arrange tomato halves on it with cut side up. Mound the spinach mixture on top of tomatoes. Bake at 375°F for 15 minutes.

These recipes and many others can be found in the Auburn Cookbook, a publication of Alabama Cooperative Extension.

 

 

About Katie Nichols

One comment

  1. My family loves dishes made with tomatoes and I love experimenting new dishes. Thanks a lot for sharing this article.