Snacks
 

[b]Post Tomato Snack recipes here[/b] :)

Popcorn: Bully Style!

Ok here's what you do.
Buy popcorn kernels in bulk
buy brown paper bags
put 1/3 cup of popcorn into brown paper bag
staple once in the middle (though it's metal the staple is too small for the microwaves to bother it or do any damage)
Put in the micro wave and hit the popcorn button
If you don't have a popcorn setting then buy a new microwave that does....or just listen for the kernels popping and when they slow down then pull it out.
You'll burn it a few times till you figure it out.

Oh yeah..eat it with a tomato..this is a tomato recipe forum..or eat it while looking through the tomato catalogs.

bully
[img]http://img.photobucket.com/albums/v217/tomatobully/popcorn/popcorn.jpg[/img]

BLT BITES
 

BLT BITES

16 to 20 cherry tomatoes
1 pound bacon, cooked and crumbled
1/2 cup mayonnaise or salad dressing
1/3 cup chopped green onions
3 Tablespoons grated Parmesan cheese
2 Tablespoons snipped fresh parsley

Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours. Yield: 16-20 appetizer servings

[b]Oregano Tomatoes

4 large tomatoes
2 ounces butter
1 tablespoon fresh oregano, chopped OR 1 1/2 tsp. dried oregano
1 clove garlic, crushed
black pepper
pinch salt
2 tablespoons Parmesan cheese, grated

Cut tomatoes in half horizontally and place in a shallow flameproof dish. Beat butter in a bowl with oregano, garlic, pepper, salt and Parmesan. Spread mixture over cut side of each tomato. Broil under medium heat for about 5 minutes until the topping is just turning golden.[/b]

[b]Avo-Cream Cheese Cherry Bites

1 ripe avocado
2 tsp lemon juice
2 tsp garlic, minced
1 tsp tarragon
1 tsp chives
8 oz cream cheese, softened
1/2 tsp salt
Dash pepper sauce
1-1/2 pints cherry tomatoes
sprig parsley

Peel and pit avocado. Puree avocado and lemon juice in food processor or blender until smooth. Add garlic, herbs, cream cheese, salt and pepper sauce and blend well. Transfer into bowl and refrigerate until stiff.

Cut off tops of tomatoes and scoop out insides; drain tomato shells on a paper towel. Fill pastry bag with avocado mixture and fill tomatoes. Garnish with a sprig of parsley and serve cold.[/b]

[b]Mozzarella S'Mores

16 tomato halves
1 ball of fresh mozzarella (8 - 10 ounces), cut into 16 pieces (cut cheese into 4 thick slices, then cut each slice into quarters)
16 fresh basil leaves
16 garlic rubbed grilled bread slices or 32 crackers
barbecue forks or skewers

Place tomatoes in an attractive serving bowl. Arrange mozzarella, basil leaves, and grilled bread or crackers in bowls or on a platter. Set up grill for direct grilling and preheat to high.

Skewer a cube of mozzarella and roast it over the fire, turning the skewer to evenly melt the cheese. If using a gas grill, you'll need to bring it as close as possible to the fire without touching the grate. When the mozzarella begins to melt and brown, after 1 to 2 minutes over charcoal, a little longer over gas, use a knife or fork to scrape the cheese off the skewer onto a piece of grilled bread. Never attempt to eat the melted cheese directly off the hot skewer - you'll burn your lips.

Top cheese with a basil leaf and a piece of sun-dried
tomato and place a second piece of grilled bread on top. Eat at once. [/b]

[b]Garlic Kissed Tomatoes

6 med tomatoes, halved horizontal and squeezed lightly to release seeds
1/4 cup oil
2 cloves garlic, thinly sliced
3 tbl lemon juice
1/2 tsp dried oregano
1/2 tsp salt
1/8 tsp pepper

Place tomato halves in a jar with a tight fitting lid. Combine remaining ingredients; pour over tomatoes. Seal and invert, making sure to coat all the tomatoes. Chill at least 4 hours or up to 2 days, shaking jar occasionally. [/b]

[b] Paul's Feta Stuffed Tomatoes

4 round, firm medium tomatoes (10 to 12oz)
2 tablespoons chopped onion
1/4 cup bread crumbs
2 tablespoons olive oil
2 tablespoons dry parsley
1/4 teaspoon garlic powder or 1 tablespoon fresh chopped
4 oz. feta cheese
parmesan or mozzarella cheese

Cut tops off the tomatoes. Scoop out and reserve pulp. Chop pulp, then mix in all ingredients except for parmesan cheese. Stuff tomatoes with pulp mixture. Sprinkle top with parmesean or mozzarella cheese. Bake at 350F for 15 minutes. Serve while hot.

NOTE: Don't use soft or mushy tomatoes. You want a good firm tomato that will stand up to the oven - maybe slightly underripe. [/b]

[b]Zucchini Stuffed Tomatoes

36 cherry tomatoes
1 1/2 lb zucchini, peeled and shredded
1/4 cup golden raisins, chopped
1/4 tsp salt
1/2 tsp pepper
1 1/2 tbl pine nuts
1 tbl white wine vinegar

Trim a small slice off the top of each tomato, remove seeds, and drain, cut side down, on paper towels.

In a skillet, saute zucchini, raisins, salt and pepper until all liquid evaporates. Add vinegar and cook mixture again until liquid is evaporated. Spread out on a plate and chill.

Stir in nuts, and spoon into tomatoes. Chill until ready to serve. [/b]

[b]Cherry Bombs
from Valereee

3 pints firm bite-sized red cherry tomatoes (about sixty)
1/2 cup vodka
3 tablespoons white wine vinegar
1 tablespoon superfine granulated sugar
1 teaspoon finely grated fresh lemon zest
3 tablespoons fleur de sel or kosher salt
1 1/2 tablespoons freshly-ground coarse black pepper

Cut a small X in skin of blossom end of each tomato. Blanch tomatoes, 5 at a time, in a saucepan of boiling water 3 seconds and immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. (Very important not to let the toms =cook=, as the texture will suffer.)

Drain and peel, transferring to a large shallow dish. (Can be done up to 1 day ahead, then covered and chilled.)

Stir together vodka, vinegar, sugar, and zest until sugar is dissolved. (Can be done up to 1 day ahead then covered and chilled.)

Pour marinade over tomatoes, gently tossing to coat. Marinate, covered and chilled, at least 30 minutes and up to 2 hours.

Stir together salt and pepper and serve with tomatoes for dipping.

For an extra flavor kick, use lemon vodka or pepper vodka. Gin also works well for those who prefer the flavor of gin to that of vodka, but I've found that while you can use cheap vodka, you can't use cheap gin.[/b]

[b]Pickled Tomatoes
by MikeH

Here's the recipe I used for both peppers and green tomatoes last summer. We really liked the results! I had to adjust the amount of brine, depending on how many green toms or peppers I was going to use. Just make sure you have enough brine to cover.

Green tomatoes, sliced
Onions, sliced thinly
Ice cubes
1/4 cup kosher salt
1 cup cider vinegar
1/2 cup sugar
1 Tbl. mustard seed
1/2 tsp celery seed
1/2 tsp tumeric

In a large bowl, combine tomato, onion slices, salt and ice. Let stand at room temperature for one to two hours,tossing occationally. Fill bowl with water and drain veggies in a colander, draining well.

In a large, non-reactive pot, add vinegar,sugar and spices(a spice bag may be used if you wish). Bring to a boil. Add veggies and let brine just come back to a boil, then remove from heat. Let mix come back to room temperature. When cool, pack in jars,making sure the brine covers to the top. Seal and store in the fridge. It will be ready to eat the next day.

I made the green tomato and pepper pickles in Sept. and am still eating tomatoes (I only made 3 quarts worth of the peppers. I'll not that mistake again as they were gone by Dec, LOL)! [/b]

Bloody Mary Tomatoes
 

I came across this in the archives of the Harvest forum over at GW. I was intrigued!

Take your best, most flavorful tomatoes. Dip in boiling water, then ice water, to remove skins.

Soak peeled tomatoes in good vodka.
Serve with a dish of sea salt and toothpicks on the side.

Yum!

Jennifer

[b]Tomato Spinach Spread
from [i]Taste of Home[/i] Magazine

1 pkg (8 oz) cream cheese, softened
1/3 cup milk
1/4 tsp salt
1/4 tsp cayenne pepper
2 medium tomatoes, seeded and chopped
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry in paper towel
1 small onion, finely chopped

In a small mixing bowl, beat cream cheese, milk, salt and cayenne until smooth. Stir in tomatoes, spinach and onion. Spoon into an ungreased glass pie plate. Microwave, uncovered, on high for 5 minutes until heated through, stirring once.

Pita Triangles:
1 Tbl butter, melted
1 Tbl olive oil
6 whole pita breads
1 tsp ground cumin
1 tsp lemon-pepper seasoning

Combine butter and oil; brush over both sides of pitas. Cut each pita into 8 wedges; place on ungreased baking sheets. Combine cumin and lemon pepper; sprinkle over both sides of wedges. Broil 4" from heat for 2-3 minutes each side, until lightly browned. Serve with spread.[/b]

Tomato cheese toast and crackers
 

These two snacks are both so simple I'd hardly even call them recipies. Still, they're about as tasty and satisfying a way to treat a case of the munchies when you're feeling lazy as you'll ever find. Both also make a great after school snack for kids.

Tomato cheese toast:

1 slice good crusty sourdough
American cheese
tomato slices
oregano
garlic powder

Toast the sourdough (I prefer it very crunchy). Cover with American cheese. Top cheese with tomato slices. Toast again in the toaster oven on "top brown" setting until tomatoes are hot. Sprinkle with garlic powder and oregano. Cover with another layer of cheese, let the cheese melt, and eat.


Tomato cheese crackers:

Your favorite crackers (I prefer Triscuits)
cream cheese
cherry tomatoes (the sweeter the better, imho)

Pretty self explanitory. Spread cream cheese over the cracker, place a slice or two of cherry tomato on top, and eat.

Denna

I have a simple snack tomato recipe to share with you all :

- 250 grams cherry tomatoes (cut in half).
- Shreded italian basil, around 10 to 20 leaves or so will do).
- 1 clove finely chopped garlic (use elephant garlic for mild taste).
- 1 to 2 tablespoon olive oil.
- some salt.

Mix them all, ready to be snack...simple and yummy :).

Nothing like a good sliced tomato layered with slices of mozzarella,a good amount of freshly chopped basil thrown on and a good drizzle of olive oil.My favorite summer snack.

I found this recipe in Southern Living Magazine a few years back

MINIATURE TOMATO SANDWICHES

1 baguette
1/4 cup mayo
3 oz. cream cheese, softened
2 TBS chopped fresh basil
1/4 tsp salt, divided
1/4 tsp pepper, divided
4 plum tomatoes, sliced

Cut baguette into 16 slices
mix together mayo, cream cheese, basil, 1/8 tsp salt, 1/8 tsp pepper.
Spread cheese mixture on baguette slices, top with tomatoes, sprinkle with remaining salt and pepper.

I just discovered a wonderful snack, my new favorite. I don't know who is the star of this show, the tomato or the chanterelle mushrooms.

chop and sautee 3 large chanterelle caps in butter with 1 minced garlic clove and 1 tablespoon of minced onion. I mince them because I like the flavor but I don't like biting into chunks of onion and garlic. Sautee for approx. 10 minutes or until dark brown.

Slice tomato of your choice and place 1 slice on one half of a split potato roll. Top with enough chanterelles to generously cover, sprinkle with crumbled feta cheese and top with the other half of the roll. Smash it down so nothing falls out and enjoy your sandwich/snack.

Sun Dried Tomato & Olive Pate (tamponade)
 

[B]If I have to go to something and bring food, this is what I always take.[/B]
[B]Sun Dried Tomato & Olive Pate (tamponade) [/B]
Makes 2 cups
1/2 cup oil-packed sun-dried tomatoes
1/2 cup minced black olive (I use Kalamara Olives but I have also used plain black in a pinch)
8 ounces cream cheese, softened
1/4 cup butter
1/2 cup grated Parmesan cheese
1 clove of garlic
1/4 teaspoon oregano
1/4 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon salt
Combine sun-dried tomatoes, cream cheese, butter, Parmesan cheese, garlic, oregano, basil, thyme and salt in a food processor container. Process until mixed, scraping side of container occasionally. Add olives, process just until mixed. I use a small, decorative jello mold sprayed with *Pam Chill for at least 4 hours. Invert onto serving platter. Serve with Kashi or other brand sun-dried tomato crackers
[COLOR=#000000][FONT=Arial Narrow, sans-serif][SIZE=3]Chill, covered, for 4 hours or longer.[/SIZE][/FONT][/COLOR]

Corona Barb, I just found a version of your Cherry Bomb recipe at Epicurious as "Lemon-Vodka Cherry Tomatoes With Dill."

Cherry Bombs is a much better name. A few of these babies should get anyone quite bombed!

Jan

Thanks everyone, there are some really yummy recipes on here.

Tomato & Tomatillo Guacamole
 

12 Servings

[URL="http://allrecipes.com/Cook/Photo.aspx?photoID=15948"][IMG]http://images.allrecipes.com/site/allrecipes/area/community/userphoto/small/15948.jpg[/IMG][/URL]

[FONT=Arial][SIZE=2][COLOR=#847840]INGREDIENTS [/COLOR][/SIZE][/FONT][LIST][*]3 avocados - peeled, pitted, and mashed[*]3 tomatillos, husked and chopped[*]1 red onion, finely chopped[*]3 roma (plum) tomatoes, seeded and chopped[*]1 tablespoon lime juice[*]1 teaspoon red pepper flakes[*]3 drops hot pepper sauce[*]salt and pepper to taste[/LIST][FONT=Arial][SIZE=2][COLOR=#847840]DIRECTIONS[/COLOR][/SIZE][/FONT][LIST=1][*][COLOR=#333333]In a medium bowl, mix avocados, tomatillos, red onion, roma tomatoes, and lime juice. Season with red pepper flakes, hot pepper sauce, and salt and pepper. Cover, and refrigerate at least 45 minutes before serving. [/COLOR][/LIST]

Rustic Tomato and Basil Pie With Garlic Mayo
The Washington Post, August 12, 2009


• Course: Appetizer
• Features: Fast
Summary:
In advance of a visit from her dad, Warrenton resident Kenna Cuomo pulled together this crostata-like pie from ingredients she had on hand. She says putting the garlic mayonnaise on the dough before baking is key.
Serve as appetizer wedges with a dollop of the garlic mayonnaise, or cut larger wedges and serve with a salad for a main-course meal.
Leftover garlic mayonnaise can be refrigerated in an airtight container for 1 week.
8 appetizer servings or 4 main-course servings
Ingredients:
• 1/2 cup good-quality low-fat mayonnaise
• 1 medium clove garlic, minced or grated
• Juice of 1/4 or 1/2 lemon (1 tablespoon)
• Kosher salt
• Freshly cracked black pepper
• 2 to 3 large tomatoes, cored and cut into slices slightly thinner than 1/2 inch
• 1 9-inch store-bought pie crust , preferably the rolled, refrigerated kind
• About 10 whole basil leaves
• Extra-virgin olive oil, for drizzling
Directions:

Position a rack in the lower third of the oven; preheat to 425 degrees. Line a rimmed baking sheet with parchment paper or a silicone liner.

Whisk together the mayonnaise, garlic and lemon juice in a small bowl. Season with salt and pepper to taste.
Lightly season the tomato slices on both sides with salt and pepper.
Spread the dough on the baking sheet. Brush 1 tablespoon of the garlic mayonnaise onto the surface, all the way to the edges. Arrange a layer of tomato slices in the center, leaving a 2-inch margin all around (it's okay if they overlap). Scatter half of the basil leaves on the tomatoes. Build a second layer of tomato slices and top with the remaining basil leaves. Fold the edges of the pie dough toward the center; they will not cover all of the filling. Use 1 tablespoon of the garlic mayonnaise to brush the folds of the pie dough on top. Drizzle about a teaspoon of the oil on the tomatoes and basil, then sprinkle with salt and pepper.

Bake for 35 to 40 minutes (start checking after 30 minutes), until the crust is golden brown. It's best to let the pie cool for about 30 minutes, so the tomato juices can settle. 

Cut the cooled pie into wedges and serve each with a dollop of the remaining garlic mayonnaise.

Recipe Source:
From Top Tomato 2009 finalist Kenna Cuomo of Warrenton.

146 calories, 9g fat, 3g saturated fat, 4mg cholesterol, 225mg sodium, 16g carbohydrates, 1g dietary fiber, 2g sugar, 1g protein.
Tested by Amanda Erickson for The Washington Post.
E-mail the Food Section at [email]food@washpost.com[/email] with recipe questions.
© 2010 The Washington Post Company

Breton Bay Baked Oysters in Tomato Cups
The Washington Post, August 13, 2008
• Course: Side Dish
Summary:
These are easy to prepare, and make a light summer dinner when served with a salad.
A 16-ounce container of shucked, select oysters is enough for this recipe; cut some of them in half to create the 24 pieces needed.
6 servings
Ingredients:
• 6 large red tomatoes, cored then cut from the top to form 4 petal-like sections (not cut through to the bottom)
• 24 shucked raw oysters, drained
• 6 ounces fresh-picked or special-lump crabmeat
• 3 scallions, white and light-green parts, coarsely chopped
• 1 to 2 teaspoons hot pepper sauce, such as Tabasco
• 1 tablespoon Old Bay seasoning
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons low-fat or regular mayonnaise
• 1/2 cup blue cheese, crumbled
• Rosemary sprigs, for garnish
Directions:
Preheat the oven to 400 degrees. Have ready a 9- by 13-inch baking dish.
If necessary, carefully trim a little of the bottoms of the tomatoes so they sit flat. Turn the tomatoes upside down and scoop out the seeds (to reduce the juiciness). Place the tomatoes in the baking dish and spread apart their "petal" sections, nesting 4 oysters between each of the petals.
Combine the crabmeat, scallions, hot pepper sauce to taste, Old Bay seasoning, lemon juice and mayonnaise in a medium bowl; mix well.
Divide the crab mixture among the oyster-stuffed tomatoes, covering the tops of them. Bake for 10 minutes, until warmed through, then remove from the oven and top the tomatoes with the blue cheese.
Increase the temperature to broil and return the baking dish to the oven, repositioning it on the top oven rack closest to the broiling element. Broil for 2 to 3 minutes, or just until the cheese has begun to melt but has not browned.
Use a skimmer or wide flat slotted spoon to transfer the tomatoes to individual plates. Garnish with the rosemary sprigs; serve immediately.

Recipe Source:
From Leonardstown, Md., resident Ellynne Davis.
148 calories, 7g fat, 3g saturated fat, 53mg cholesterol, 467mg sodium, 10g carbohydrates, 2g dietary fiber, n/a sugar, 12g protein.
Tested by David Hagedorn for The Washington Post.

E-mail the Food Section at [email]food@washpost.com[/email] with recipe questions.
© 2010 The Washington Post Company

NUTRITION FACTS
Information per serving
Calories: 148
% Daily Values*
Total Fat: 7g 11
Saturated Fat: 3g 15
Cholesterol: 53mg 18
Sodium: 467mg 19
Total Carbohydrates: 10g 3
Dietary Fiber: 2g 8
Sugar: n/a
Protein: 12g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

[B]Grilled Sourdough Pizza with Tomato Pesto[/B]

This recipe is a cross between pizza and an open-faced sandwich. You'll get two times the flavor of tomatoes from both the raw fruit and the tomato pesto, which is made with tomato paste.


As when grilling traditional pizza dough, the bread is grilled on one side before any toppings are added. The bread then is flipped, topped, and returned to the grill to toast the second side. This ensures that both sides of the bread get the benefit of the grill.

Recipe courtesy of "High Flavor Low Labor" by J.M. Hirsch, copyright 2010. Used by permission of Random House. All rights reserved.

[B]Ingredients[/B]
1⁄4 cup prepared pesto
2 tablespoons tomato paste
2 large, thick slices sourdough bread
Extra-virgin olive oil
2 medium tomatoes, thickly sliced
12-ounce ball fresh mozzarella, thickly sliced
1⁄4 cup sliced black olives
Ground black pepper, to taste
2 fresh basil leaves, thinly sliced



Yield: 2 Servings

[B]Directions[/B]
Total: 30 minutes
1
Heat a grill to high.
2
In a small bowl, whisk together the pesto and tomato paste.
3
Drizzle both slices of the bread on both sides with olive oil. Grill the bread until it is lightly toasted on the bottom.
4
Remove the bread from the grill. Spread half of the pesto mixture over the toasted side of each slice of bread.
5
Top the pesto with tomato slices, then mozzarella slices and black olives. Season with pepper, then return to the grill.
6
Cover, reduce heat to low, and grill until the bottoms are toasted and the cheese has melted, about 10 minutes. Sprinkle with basil.

[B]Tomato Basil Pizza[/B]

Yield: 2 to 4 servings, two 8-inch pizza or one 12-inch pizza

[I][B]INGREDIENTS[/B][/I]
1 can (10 ounces) refrigerated pizza dough or Basic Pizza Dough:
1 envelope (1/4 ounce or 2 1/4 tsp) active dry yeast
3/4 cup warm water (105 F to 115 F)
2 cups all-purpose flour
1 teaspoon salt

[I][B]DIRECTIONS[/B][/I]
• Sprinkle yeast over water in a small bowl; stir to dissolve yeast.
• Let stand about 5 minutes.
• Stir in flour and salt to make a soft dough.
• Turn dough onto lightly floured surface.
• Knead until smooth and elastic, about 5 minutes, adding more flour if necessary.
• Shape into a ball.
• Place in a greased bowl; turn to coat.
• Cover and let rise in warm place until doubled in size, about 1 hour.

Topping:
Yellow cornmeal
1 cup shredded Mozzarella Cheese
4 ripe seeded Italian plum tomatoes, sliced
1/2 cup fresh basil leaves
1/2 teaspoon Tabasco brand Pepper Sauce
Olive oil

DIRECTIONS
• Preheat oven to 425 F.
• Prepare 12-inch round pizza crust according to package directions. Sprinkle two large baking sheets or jelly-roll pans with cornmeal.
• Punch down dough.
• Divide dough in half; roll or pat each dough piece into a 8-inch round if making pizza.
• Place on baking sheet.
• Dust crust with cornmeal ( about 2 tablespoons).
• Distribute Mozzarella Cheese evenly over crust.
• Layer with tomato slices and basil leaves.
• Drizzle with Tabasco
• Pepper Sauce and olive oil.
• Bake 15 minutes, or until crust is golden brown.