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Tomato Recipes

Photo of Hanover tomatoes.Tomatoes contain lycopenes which may be natural cancer-fighting agents.  Research has shown that eating tomatoes and tomato products helps reduce the risk for several types of cancers including lung, stomach, pancreatic, breast, cervical, colorectal, oral, prostate and esophageal. 

Although tomatoes are actually fruits, the U.S. Supreme Court ruled that they should be classified as vegetables as part of a decision in a tariff dispute.

Recipe by Todd P. Haymore
Servings: 1

1 large slicing tomato, room temperature, never refrigerated
2 slices of bread (purists insist it must be plain white bread)

Good quality mayonnaise (my personal favorite is Duke's)
Salt and pepper (Nothing fancy, just use the shakers on the kitchen table.)

Slice a room-temperature tomato and be sure to leave the seeds in. Spread a slice of bread with mayonnaise. Layer on the tomato slices and sprinkle with salt and pepper. Let it sit a minute or two to let the juices soak through the bread. Enjoy with plenty of napkins.


6 large tomatoes, chopped
1½ cups onion, chopped
1 cup celery, chopped
1½ teaspoons sugar
salt to taste
ground black pepper to taste

¼ cup + 2 tablespoons butter or margarine
¼ cup + 2 tablespoons unbleached flour
6 cup half & half or soymilk

Simmer tomatoes, onions, celery, sugar, salt and pepper about 30 minutes. Once onions are soft, strain. Set liquid aside. In saucepan, melt butter (or margarine). Stir in flour. Whisk in half & half or soymilk, and cook until thickened. Slowly add reserved tomato liquid and gently heat. Simmer about 45 min. Serve hot or cold with fresh basil garnish. Serves 6.

Copyright 1997 Jo-Linda Burke Sanders


16 oz kale, washed and chopped
¾ cup tomatoes
½ cup onions, chopped
¾ cup mushrooms, chopped
½ cup yellow pepper, chopped
2 tablespoons garlic, minced

2 tablespoons Bakon Yeast (hickory smoked)
1½ teaspoons sea salt
2 tablespoons raw sugar
3 tablespoons extra virgin olive oil
¾ cup distilled water

Sauté onions, mushrooms, pepper and garlic in oil. Add kale, salt, Bakon Yeast, sugar and distilled water. Simmer 1 hour. Add tomatoes. Simmer another hour, adding more distilled water if necessary. Serve hot. Approx. 6 servings

Copyright 1996 Jo-Linda Burke Sanders


Recipe by Chef John Maxwell
Servings: 24

2 pounds tomatoes — Roma
¼ cup peanut oil
2 tablespoons garlic — minced
2 tablespoons shallots — minced
salt and pepper — to taste
1½ gallons chicken stock

1 cup tomato paste
2 quarts heavy cream
2 tablespoons basil — minced
2 tablespoons parmesan cheese
½ cup red wine

In a sauté pan, heat all but 1 tablespoon of the oil. Sauté half the garlic and half the shallots until they are clear. Cool the mixture and use it to season the tomatoes.

Sprinkle the tomatoes with salt and pepper and roast them at 350 degrees F. for about 20 minutes or until the skins begin to blister and brown. Heat the remaining oil in a stockpot. Sauté the remaining shallots and garlic. Add the tomato paste and cook for about 3 minutes.

Deglaze the pan with red wine and add the chicken stock. Reduce by about ¼.

Process the roasted tomatoes and add them to the soup. Simmer for about 10 minutes.

Add the heavy cream and heat through. Add the basil and simmer for about 10 minutes.

Sprinkle each serving with a little cheese.

Per Serving (excluding unknown items): 340 Calories; 32g Fat (86.8% calories from fat); 3g Protein; 8g Carbohydrate; 1g Dietary Fiber; 109mg Cholesterol; 2278mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 6 1/2 Fat.


2 medium ripe tomatoes, peeled and chopped
1 medium zucchini, minced
1 small green pepper, minced
1 small onion, chopped
1 small cucumber, seeded and chopped
3 cloves garlic, minced

24 ounces tomato juice
8 drops hot pepper sauce
1 teaspoon chili powder
1 teaspoon cumin
salt to taste

Combine first 6 ingredients, or for smoother texture, process in food processor or blender for 5-10 seconds.  Combine juice, pepper sauce and spices; whisk together.  Add vegetables.  Add salt to taste.  Mix well.  Refrigerate.  Serve cold.  Makes 6 servings.


3 medium potatoes, cut into ½ inch cubes
2 carrots, sliced
1 large onion, sliced
1 large tomato, cut into ½ inch cubes
¼ pound green beans, cut into 2-inch pieces
1 cup fresh corn

¼ cup chopped fresh parsley
1 Tablespoon olive oil
¼ teaspoon celery seed
1 teaspoon basil
¼ teaspoon pepper

Preheat oven to 350° F.  Toss all ingredients in 2- to 3-quart baking dish.  Cover with aluminum foil.  Bake in oven about 1 hour, mixing twice, until potatoes are tender.
(Makes 8 servings)


1 small green pepper, chopped
1 medium squash, thinly sliced
1 small onion, chopped
1 package refrigerated crescent rolls
1 jar prepared pizza sauce

2 medium tomatoes, chopped
1 ear corn, kernels cut off
4 ounces shredded Mozzarella cheese
½ teaspoon dried oregano leaves

Preheat oven to 375 degrees F. Mix pepper, squash and onion in microwave-safe dish.  Cover (leaving small opening for steam to escape) and microwave on high for approximately 2 minutes, or until barely crisp. Drain vegetables.  Spray cookie sheet with non-stick cooking spray.  Unroll crescent dough, separating into triangles; arrange triangles on cookie sheet.  Spread each triangle with pizza sauce. Top with cooked vegetables as well as tomatoes and corn; sprinkle with cheese and oregano.  Bake 15 – 18 minutes or until edges are golden brown.  Makes 8 servings.

Important Links:

U.S. Food and Drug Administration
U.S. Food and Drug Administration — Safe Handling of Raw Produce
VDACS Food Safety Web site

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