Second Annual Great Tomato Recipe Contest Prize Winning Recipes

Second Annual Great Tomato Recipe Contest Prize Winning Recipes

Tomato Sorbet (1st place)

Dessert Category
Don Tilton

Ingredients and Directions:

Whisk together 2 cups chilled tap water, 1 cup tomato water*, 2 tablespoons superfine sugar and 2 tablespoons fresh lemon juice until sugar is dissolved. Transfer mixture to an ice cream machine and freeze according to manufacturer’s instructions. Spoon into bowls and garnish with fresh basil and cherry.

Serves 6

(*Tomato water: Puree ripe tomatoes and place the mixture in triple-ply cheesecloth. Hang the bundle or let rest with a bowl underneath to catch the liquid. Leave the puree to drain at room temperature overnight; the next morning, the captured liquid will be deeply flavored and aromatic.)

Tomato Pie (2nd place)

Entree Category
Janet Lank

Ingredients:

4 medium to large tomatoes, peeled and sliced
8 to 10 fresh basil leaves, chopped
1/3 cup chopped green onion
1 9 inch prebaked deep-dish pie shell
½ t ready to use chopped garlic
Salt & Pepper to taste
2 cups grated mozzarella and Cheddar cheese (combined)
1 cup mayonnaise

Directions

Preheat oven to 350°F. Layer tomato slices, basil and onion in pie shell. Sprinkle with chopped garlic. Add salt and pepper to taste. Mix together grated cheese and mayonnaise. Spread on top of tomatoes. Bake for 30 minutes or until lightly browned.

Serves 6

No Name Tomato Salad Dressing/Dip (3rd place)

Appetizer Category
Bob Hyberg

Ingredients:

10 cherry tomatoes (approx. 1 inch in size)
2 spring onions/scallions
1 tsp fresh ground pepper
1 Tbs olive oil
1 cup Feta cheese
2 Tbs Fresh Thyme (approx. 2-4 4: sprigs) leaves only

Directions

Cut tomatoes in half and seed. Trim scallions. Place tomatoes and scallions in foil-lined pan (approx. 7 x 10″), spread pepper and olive oil over tomatoes and onions, roast for 6-8 minutes. Turn once and cool. Mince onions separately, place tomatoes, minced onions and pan drippings in blender or small food processor. Add Feta cheese and blend until smooth. Add fresh thyme; blend again until thyme is minced. Chill. Garnish with fresh basil (chiffonade) and serve over greens or as a dip.

Other Winners:

Baked Tomato Slices (1st place)

hors d’oeuvres
Angela Tilton

Ingredients

2 1/2 pounds of tomatoes (give or take depending on the number of people you plan to serve)
1 shallot
sea salt
fresh ground black pepper
shaved Parmesan cheese (you can make this with a vegetable peeler)
dried oregano
Fresh basil leaves to garnish
EVOO
Balsamic glaze

Directions

Heat oven to 425. Core 2 1/2 pounds fresh tomatoes and slice 1/4 inch thick. Thinly slice a shallot. Arrange tomato slices on a baking pan; scatter shallot on top. Drizzle with EVOO and sprinkle with dried oregano, sea salt and freshly ground black pepper. Bake until edges are browned, about 25 minutes. Serve with drizzle of balsamic glaze and shaved Parmesan cheese.

Italian Tomato Salad (2nd place)

hors d’oeuvres
Mike Tyler

Ingredients

4 medium sized tomatoes
1 T chopped garlic
2-3 T chopped basil (sweet or cinnamon or lemon basil to taste)
Salt and fresh ground pepper
3 T wine vinegar
5-6 T extra virgin olive oil

Directions

Remove skins from tomatoes and cut up in random size pieces. Add garlic and seasoning. Top with basil and pour on vinegar and oil. Stir and chill in refrigerator for 30 minutes. Serve.

No Name Tomato Salad Dressing/Dip (1st place Appetizer and 3rd place overall)

Bob Hyberg

Ingredients:

10 cherry tomatoes (approx. 1 inch in size)
2 spring onions/scallions
1 tsp fresh ground pepper
1 Tbs olive oil
1 cup Feta cheese
2 Tbs Fresh Thyme (approx. 2-4 4: sprigs) leaves only

Directions

Cut tomatoes in half and seed

Trim scallions. Place tomatoes and scallions in foil-lined pan (approx. 7 x 10″), spread pepper and olive oil over tomatoes and onions, roast for 6-8 minutes. Turn once and cool. Mince onions separately, place tomatoes, minced onions and pan drippings in blender or small food processor. Add Feta cheese and blend until smooth. Add fresh thyme, blend again until thyme is minced. Chill. Garnish with fresh basil (chiffonade) and serve over greens or as a dip.

Ricotta Stuffed Tomatoes (2nd place)

Appetizer
Angela Tilton

Ingredients:

3/4 cup fresh ricotta cheese (6-7 oz)
15 fresh basil leaves
1/4 teaspoon fresh ground black pepper
2 teaspoons gelatin
1/2 cup, plus 2 tablespoons heavy cream
3 medium tomatoes
2 1/2 inch thick slices rustic Italian bread
1/3 cup, plus 2 teaspoons EVOO
1 teaspoon chopped fresh oregano
1 tablespoon fresh lemon juice

Directions:

In food processor, puree cheese, basil, 1/4 teaspoon salt and pepper until smooth. Transfer mixture to a large bowl. In a small saucepan, sprinkle gelatin over 2 tablespoons cream ; let stand, 1 minute to soften, Heat mixture over medium low heat, stirring until gelatin is dissolved and mixture is hot to touch (do not boil). Stir into ricotta mixture.

Slice a third inch off tomatoes stem end and discard. Using a small spoon, hollow out the tomatoes; reserve pulp. Divide cheese mixture among the tomato shells, packing gently. Place tomatoes upright on a plate, cover and chill until filling is set, at least 4 hours. (The tomatoes can be prepared up to one day ahead).

To serve: Drizzle bread with 2 teaspoons EVOO and oregano. Toast until golden, cut into small triangular pieces. In a blender, puree 3/4 cup of the reserved tomato pulp with remaining 1/3 cup EVOO, lemon juice and pinch of salt. Slice the stuffed tomatoes into 8 wedges each. Serve with tomato puree and toasts.

Serves 4

Tomato Pie (1st place Entree & 2nd place overall)

Entree
Janet Lank

Ingredients:

4 medium to large tomatoes, peeled and sliced
8 to 10 fresh basil leaves, chopped
1/3 cup chopped green onion
1 9 inch prebaked deep-dish pie shell
½ t ready to use chopped garlic
Salt & Pepper to taste
2 cups grated mozzarella and Cheddar cheese (combined)
1 cup mayonnaise

Directions

Eggs in Purgatory (2nd place)

Entree
Mike Tyler

Ingredients

1 T olive oil
6 medium sized tomatoes
1 T oregano
1 T chopped garlic
Salt and pepper to taste
6 eggs
4-6 slices cheese slices (American or Provolone)

Directions:

Saute garlic and oregano in olive oil for 1-2 minutes. Add tomatoes (quartered or smaller). When tomatoes begin to simmer, add eggs placed in individual spots in the pan. Add salt and pepper to taste. Reduce heat to medium low flame. When eggs begin to firm cover with cheese slices. Allow cheese to melt, remove from heat and allow to firm. Serve with spatula.

Tomato Sorbet (1st place Dessert and 1st place overall)

Dessert
Don Tilton

Ingredients and Directions

Whisk together 2 cups chilled tap water, 1 cup tomato water, 2 tablespoons superfine sugar and 2 tablespoons fresh lemon juice until sugar is dissolved. Transfer mixture to an ice cream machine and freeze according to manufacturer’s instructions. Spoon into bowls and garnish with fresh basil and cherry.

Serves 6

Green Tomato Cobbler (2nd place Dessert)

Dessert
Kimberly Soderberg

Ingredients:

Filling:

2 lbs. sliced fresh local green tomatoes (about 4 cups)
2 Tbsp. lemon juice
3/4 c. brown sugar
3/4 c. granulated sugar
1/2 tsp pumpkin pie spice
Combine sugars and spices. Set aside.
Toss tomato slices in lemon juice. Arrange the slices in a large pie plate. Sprinkle sugar mixture evenly over top.

Topping:

3/4 cup rolled oats
1/2 cup packed brown sugar
1/4 cup whole wheat flour
1/2 tsp. pumpkin pie spice
1 stick sweet cream butter (fresh local is always best)
1 fresh egg
1/2 cup fresh milk

Directions:

In a bowl, combine all dry ingredients. Mix well with a wooden spoon. Cut in butter until mixture is coarse and crumbly.

In a small bowl, stir together the egg and milk.

Add to flour mixture, just until moistened.

Spoon the mixture in small mounds on top of filling.

Bake at 375 degrees for 35-40 minutes or until top is golden brown. Allow to sit after baking (about 15 minutes) and serve warm alone or with vanilla ice cream.