Tag Archives: tomato

Green Tomato Salsa Recipe

Green Tomato Salsa

Every year our garden is left with at least 10 lbs of green tomatoes. we pick all the tomatoes hoping they will turn red. After about a week any tomatoes that do not show signs of turning need to be handled differently. Green tomato salsa fixes the problem. Green tomato salsa is tasty and can, after being canned, be stored for up to 1 year.


5 lbs green tomatoes, diced
6 yellow onions, diced – should measure to 4 cups
3 jalapenos, diced. Keep seeds separate – should measure to 1/2 cup
4 large red bell peppers, chopped – 2 cups
6 garlic cloves, minced
1 cup fresh cilantro, chopped
1 cup lime juice
1⁄2 cup vinegar
1 tablespoon salt
1⁄2 tablespoon cumin
1 tablespoon dried oregano leaves
2 teaspoons pepper
1⁄4 teaspoon cayenne
2 teaspoons sugar


Combine all ingredients into a large stainless steel pot (do not use aluminum), mixing well. Bring to a boil, reduce heat to simmer, and cook for 20 – 30 minutes, stirring occasionally. Taste the tomato salsa, if you want it hotter, add some of the jalapeno seeds and cook a bit longer – taste again and adjust to your liking.

To continue canning, bring salsa to a boil.

Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.

Process (boil) jars for 15 minutes.

Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.

This recipe makes about 8 pints. For those that do not like canning, you can ladle the salsa into freezer bags and store that way. Make no mistake, you will use up your salsa fast!!

Read more tomato recipes on Traderscreek’s tomato recipes

Tomato Basil Mozzarella Salad

Tomato Basil Mozzarella Salad

Tomato Basil Mozzarella Salad adds a touch of elegance to a meal. Serve it before the main course and your guests will “ohh and ahh”


Tomatoes – a good slicing like big boy, Cherokee poll, early girl etc. , sliced
Fresh basil, leaves carefully chopped as not to bruise
Fresh mozzarella cheese, sliced
Extra virgin olive oil
Balsamic wine vinegar
Salt and pepper


Rotate the tomato slices with the mozzarella and basil.  Sprinkle extra virgin olive oil over the salad.

Add a dash of balsamic vinegar and a very light sprinkling of salt and pepper.

For a completely different flavor, you can add thin slices of Parmesan to the mozzarella.

Look at other tomato recipes https://traderscreek.com/recipes/recipe-index/

Tomato and White Bean Soup Recipe

Tomato and White Bean Soup

Tomato and white bean soup is a hearty soup to have as the main course.


For the soup:

2 tablespoons olive oil
1 large onion, chopped
2 medium cloves garlic, thinly sliced
3 pounds plum (Roma) tomatoes, cut into 1-inch pieces and remove skins
1 15-ounce can cannellini beans, rinsed and drained
1 sprig fresh rosemary
4 cups water
6 tablespoons freshly grated Parmesan


basil leaves, thinly sliced


In a large skillet, cook the onion and garlic until tender and translucent. Heat the oil in a soup pot over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 6 to 8 minutes, or until softened.

Add the tomatoes, rosemary, beans, water, salt, and pepper to the pot. Bring to a simmer and cook for 20 minutes, or until the tomatoes are very soft. Remove the rosemary sprig. Stir in the Parmesan.

Puree the soup until smooth with an immersion blender. Transfer the soup to a pot and taste. Add salt and pepper, if you like. Reheat over low heat until hot.

Just before serving, stir in the basil.

Look at other tomato recipes https://traderscreek.com/recipes/recipe-index/

Stewed Tomatoes Recipe

Stewed Tomatoes

For all of us that that garden, tomatoes are a staple. At the height of the season tomatoes will pile up. It is at this time you need to come up with new ideas. All quality excess tomatoes should be stewed and either frozen or canned for future use. Stewed tomatoes are important ingredients in many dishes.


10 tomatoes (plum or roma varieties are best since they have fewer seeds)
2 teaspoons salt
1/2 teaspoon sugar
1 teaspoon dried parsley


Bring a large pot of water to boil, plunge tomatoes in for 30 seconds. You should see the skins starting to separate from the meat. Remove the tomatoes with a slotted spoon or spider, plunge immediately in a pot of ice to stop the cooking.

Once cool, peel the tomatoes. Discard the skins. Dice the tomatoes up to desired size.

At this point you can cook your stewed tomatoes and eat, add other vegetables like bell peppers and cook until tender and then eat. Or you can package and freeze or can them using a hot water bath.

Look at other tomato recipes https://traderscreek.com/recipes/recipe-index/

Vegetarian Stuffed Tomatoes

Vegetarian Stuffed Tomatoes

For all of us that that garden, tomatoes are a staple. At the height of the season tomatoes will pile up. It is at this time you need to come up with new ideas. These vegetarian stuffed tomatoes can be easily cooked and be the main course in a “meatless” night.


6 medium tomatoes


1 cup garlic/cheese croutons, crushed
2 tablespoons grated Parmesan cheese
2 tablespoons grated American, provolone or cheddar cheese
4 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Chopped fresh parsley for garnish


Cut a thin slice off the top of each tomato and put to the side. You can use as a topping when you serve – or not. Scoop out pulp, leaving a 1/2″ shell. Invert onto paper towels to drain for about 1/2 hour.

Preheat your oven to 350° F. Mix stuffing ingredients together in a bowl. Flip tomatoes over and pat dry. Spoon the stuffing into the tomatoes; sprinkle with parsley.

Place tomatoes in a baking dish; cover tomatoes with aluminum foil to prevent over-browning of stuffing. Bake for 30 minutes or cook on grill until done. You can take the tops and place onto the tomatoes before you serve as a little extra.

Look at other tomato recipes https://traderscreek.com/recipes/recipe-index/

Curried Eggplant with Tomatoes

Curried Eggplant with Tomatoes and Basil


1 cup white rice
salt and black pepper
1 tablespoon olive oil
1 onion, chopped
2 pints cherry tomatoes, halved
1 eggplant (about 1 pound), cut into 1/2-inch pieces – leave on skin
1 1/2 teaspoons curry powder
1 15 ounce can chickpeas – frankly green peas work as well and I like better. All up to the cook
1/2 cup fresh basil


In a medium saucepan with a lid, combine the rice, 1 ½ cups water, and ½ teaspoon salt and bring to a boil. Stir the rice once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered.

Heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened and translucent, 4 to 6 minutes.

Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and season with black pepper. Cook, stirring for about 2 minutes.

Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes. If you want you can substitute vegetable broth or chicken stock for the water.

Stir in the chickpeas (peas) and cook just until heated through, about 3 minutes.

Remove the vegetables from heat and stir in the basil. Spoon the curried eggplant with tomatoes and basil over the rice. This recipe makes a great vegetarian meal or a hearty side dish that will complement any meat.

Look at other eggplant recipes https://traderscreek.com/recipes/recipe-index/