So, you get this great idea to start your own vegetable garden. You see the endless possibilities of fresh produce at every meal, everyone laughing and smiling over your bountiful crop.
The vision of self-satisfaction and the expression of joy from your family and friends send you to your local garden supply store. Then August comes and you find yourself with so many tomatoes, you can't even give it all away. What's a backyard farmer to do?
You've tried sauce and salsa, but now you're really bored. Here are some options that won't let your bumper crop go to waste.
Oven-Dried Tomatoes
Photo by Lori Maffei.
- 12 plum tomatoes
- 4 tablespoons olive oil, plus additional for storage
- Salt
Directions:
- Preheat oven to 300 degrees.
- Toss tomato halves with oil and salt. Lay in a single layer on a cookie sheet.
- Cook for 3 hours.
- Allow to cool completely.
- Pack into a clean jar with additional olive oil. Store in the refrigerator up to three months.
Nutrition Information per serving: 25 calories; 20 calories from fat; 0g protein; 1g carbs; 1g sugar; 2.5g total fat; 0g saturated fat; 0mg cholesterol; 0g dietary fiber; 580mg sodium; 0% Daily Value calcium; 0% Daily Value iron
Tomato Aspic
Serves 8
- 1 tablespoon agar
- 1 cup cold water
- 4 cups tomatoes, pureed
- 1 teaspoon celery salt
- 1 tablespoon vodka
- 2-3 drops Worcestershire sauce (vegetarian)
- ¼ bay leaf
- ¼ teaspoon salt
Directions:
- Dissolve the agar in cold water.
- Over medium-high heat, bring to a boil 1 cup pureed tomatoes, celery salt, bay leaf and salt. Remove the bay leaf.
- Add the agar mixture to the hot tomato juice mixture. Mix until dissolved.
- Add the Worcestershire sauce, the vodka and the rest of the pureed tomatoes.
- Place in a mold or a bundt pan. Refrigerate a minimum of three hours or overnight.
- Serve with crusty bread.
Nutrition Information per serving: 25 calories; 0 calories from fat; 1g protein; 5g carbs; 4g sugar; 0g total fat; 0g saturated fat; 0mg cholesterol; 1g dietary fiber; 210mg sodium; 2% Daily Value calcium; 2% Daily Value iron
Gazpacho
Serves 6 to 8
Photo by Lori Maffei.
- 3 tomatoes, chopped
- 2/3 cup diced onion
- 2/3 cup chopped celery
- 3 cloves garlic, minced
- 1 cucumber, peeled, seeded and chopped
- 1 red bell pepper, seeded and diced
- ¼ cup sherry vinegar
- Salt and pepper, to taste
- ¼ teaspoon cayenne pepper
- 2 cups tomato juice
- ¼ cup lemon juice
- 1 teaspoon horseradish
- 1 tablespoon Worcestershire sauce (vegetarian)
Directions:
- Combine tomatoes, onions, celery, garlic, cucumber, bell pepper, vinegar, salt, pepper and cayenne in a large bowl. Mix thoroughly.
- Remove about half the recipe to a blender. Puree.
- Return the puree to the chunky mixture and chill.
- Add the tomato and lemon juices, horseradish and Worcestershire sauce.
- Garnish with chives, red pepper, chopped cucumber, onions or celery, if you like.
Nutrition Information per serving: 40 calories; 0 calories from fat; 2g protein; 9g carbs; 6g sugar; 0g total fat; 0g saturated fat; 0mg cholesterol; 2g dietary fiber; 200mg sodium; 2% Daily Value calcium; 4% Daily Value iron
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