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Old May 2, 2006   #1
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Default Breakfast/Brunch Recipes

Post Tomato Breakfast and Brunch recipes here
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Old May 2, 2006   #2
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Easy Ham and Fresh Tomato Quiche

1 (9-inch) pie crust, unbaked
6 large eggs
1 cup half-and-half
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
1/2 teaspoon salt
1/8 teaspoon black pepper
dash nutmeg
1/2 cup shredded Cheddar or Swiss cheese
1/2 cup chopped tomatoes
1/4 cup chopped onion
1/4 cup chopped ham

Preheat oven to 400° F. Pierce unbaked pie crust several times with fork; set aside. In a mixing bowl, whisk together eggs, half-and-half, and seasonings. Sprinkle cheese, vegetables, and ham over unfilled pie crust. Pour in egg mixture. Bake at 400° for 45 to 60 minutes, or until nicely browned.
Serves 6 to 8.
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Old May 2, 2006   #3
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Tomato Quiche

1 9-inch refrigerated pie crust
2 large fresh tomatoes skinned, seeded and chopped
1/4 cup green onions, chopped
1/2 cup Swiss cheese, shredded
1/2 cup cheddar cheese, shredded
2 Tbsp flour
1 cup evaporated milk
2 eggs, beaten
Salt and pepper
1/2 tsp dried oregano

Place tomatoes, green onions, and cheese in a bowl. In a separate bowl, whisk together flour, milk and eggs until smooth. Pour egg mixture in the tomato mixture and stir until mixed.

Pour mixture into piecrust and bake at 375 degrees for 45 minutes. Allow quiche to stand for about 10 minutes before slicing and serving.
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Old May 2, 2006   #4
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Eggs Baked in Tomatoes

4 medium tomatoes, not too ripe
olive oil
salt and pepper
4 eggs
4 thick slices Italian bread, fried in butter

Cut off tops of tomatoes. Remove seeds without peeling. Place in greased shallow 8x8 or 9x9 baking dish. Sprinkle with oil, salt and pepper. Break one egg into each tomato. Sprinkle oil, salt, pepper and oregano on each egg. Bake in 425* F. 20 minutes or until eggs are set and tomatoes cooked. Serve on slices of fried bread.
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Old May 5, 2006   #5
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Tomato Breakfast Quiche

3/4 cup potato flakes
3/4 cup all-purpose flour
1/4 cup grated parmesan cheese
1/4 teaspoon salt
1/3 cup butter or margarine softened
1/4 cup water
1 1/2 cups grated cheddar cheese
1/4 cup potato flakes
1 medium tomato chopped
5 eggs
1/4 cup sour cream
1 teaspoon chopped chives
1 teaspoon fresh chopped basil
1/2 teaspoon salt
2 tablespoons corn flake crumbs

In a medium bowl, combine 3/4 cup potato flakes, flour, parmesan cheese and salt. Cut in butter until crumbly. Add water stirring just until a dough forms. Press in to a 9 inch pie pan. Flute edges and ★★★★★ crust with a fork. Bake at 350 degrees for 10 minutes.

Sprinkle 1 cup of cheddar cheese over partially baked crust. Add 1/4 cup potato flakes. Spoon on tomato and top with remaining cheddar cheese.

In a separate bowl, combine eggs, sour cream, chives, basil and salt, beating until well blended. Pour egg mixture over cheese. Sprinkle with corn flake crumbs. Bake for another 25 to 30 minutes or until lightly browned and a knife inserted near center comes out clean. Let stand 5 minutes before cutting.
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Old June 21, 2006   #6
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Zucchini and Tomato Frittata
Low Fat, Low Cholesterol
from McCormick Spices

A frittata is an Italian version of an omelet. They are wonderful for breakfast or an elegant brunch. Zucchini and Tomato Frittata combines savory seasonings with fresh garden vegetables for a delightful dish.
Makes 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes

1 teaspoon olive oil
1 medium zucchini, cut in half lengthwise, then into 1/4-inch slices
1 tomato, chopped
2 teaspoons McCormick® Minced Onions
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Thyme Leaves
1/4 teaspoon McCormick® Season-All® Seasoned Salt
1/8 teaspoon McCormick® Ground Black Pepper
3 large egg whites
1 large egg
1/2 cup shredded reduced-fat Cheddar cheese

Heat oil in nonstick omelet pan or large skillet over medium-high heat. Add zucchini and sauté 2 minutes. Add tomato, minced onion, garlic powder, thyme, Season-All, and pepper. Sauté 1 minute.

Beat egg whites and egg until well combined. Pour over vegetables in skillet. Cover, reduce heat to medium-low and cook 7 minutes. Sprinkle with cheese, cover, and cook 2 minutes or until cheese has melted.

Nutrition Information per 1 serving

Calories: 110
Sodium: 270 mg
Fat: 6 g
Carbohydrates: 5 g
Cholesterol: 63 mg
Fiber: 1 g
Protein: 9 g
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Old April 29, 2008   #7
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I've posted this one before but it's SO easy and people seem to love it. The recipe comes from a little lunch spot in my home town of Kings Mountain NC called the Cup & Saucer Tea Room.

Tomato Pie

3 tomatoes, sliced to cover the bottom of pie shell.
Sprinkle desired amount of chopped basil over tomatoes
Chopped green onions to taste, I like about 4 small ones.
9 inch deep dish pie shell
1 cup cheddar, grated
1 cup mozzarella, grated
1 cup mayo
salt & pepper to taste

Pre-heat oven to 350
Layer tomatoes, basil and onion in pie shell.
S/P to taste
Mix cheese and mayo
Spread on top and bake until top is golden brown
*if your toatoes are real juicy, pat them dry with a paper towel before putting in pie shell.

I think I just gained 5 pounds writing this.Thats why I like to have it for brunch and skip breakfast.
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Old January 5, 2009   #8
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Default Tuscan Chicken Bruschetta - Sun Dried Tomato National Contest Winner

This is a little work but one of my favorites.
For any recipes that call for the sun-dried tomatoes to be reconstituted: Soak amount tomatoes required in hot water just to cover for 30 minutes. Drain and pat dry with paper towel. SLice or dice

Tuscan Chicken Bruschetta - Sun Dried Tomato National Contest Winner

2 cups mixed pizza cheese(Mozzarella, Provolone, Stevia, etc)
2 oz diced green onions
6 oz Julienne Sun Dried Tomatoes in oil
4 oz sliced sautéed shiitake mushrooms
5 oz Julienne grilled chicken breast
3 oz mayonnaise
Combine all items above in a mixing bowl.
4 oz pesto(in jar fine)
1 each baguette (or loaf French Bread)
4 oz diced fresh Roma tomatoes
2 oz balsamic glaze (see recipe below)
1 oz basil, chiffonade (see below)

Cut baguette in half lengthwise.
Spread pesto on baguette
Spread cheese mixture over pesto and bake in 350 degree oven for 8 to 10 minutes or until golden brown.
Cut, plate, top with diced tomatoes, chiffonade of basil, and balsamic glaze.

Balsamic Vinegar Glaze
1 cup Balsamic vinegar
1 cup Water
1/4 cup Brown sugar

Add all ingredients to a small sauce pan and slowly simmer until it reaches the thickness of a glaze. Stir frequently to keep from burning
Chiffonading, besides sounding strange in verb form, is a simple technique you may halready know. I find it a very handy for basil, but it can be used for any leafy thing large enough to roll. Leaves can be difficult to cut on their own, but when you stack them your knife actually has something to sink its teeth into. The end result proves that your hands are cooler than any food processor around.
Start with your basil leaves stacked. I got a little over zealous here, you can stack half this many leaves. Larger leaves like kale might not need stacking, use your judgment. You want the leaves to all go in the same direction, all neat like.
Roll up your leaves. It is easiest to roll basil lengthwise, so that the stems are parallel to the roll. With lime leaves, however, roll the leaves from tip to stem; that way you can cut out the woody center when you get there.
With a sharp knife, begin slicing the roll perpendicularly, creating fine, thin strips. The tighter the roll, the easier it is to make your slices thin. My fat roll was a little difficult to maneuver.
My finished chiffonade isn’t that fine, but you can get really crazy and make the most impossibly thin whips of basil if you prefer.
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Old January 5, 2009   #9
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Default Herb Carmalized Onion & Sun Dried Tomato Omelet

Herb Carmalized Onion & Sun Dried Tomato Omelet
1/2 cup (2 oz.) sliced yellow onion
1 tbsp. butter
1/2 cup (3 oz.) sliced zucchini
1/4 cup (1 oz.) Julienne Cut Sun Dried Tomatoes IN OIL
1/2 tsp. each fresh minced rosemary & thyme.
Salt & pepper to taste
2 tbsp. grated Parmesan cheese
1 tbsp. chopped Cut Sun Dried Tomatoes IN OIL
2 or 3 eggs
Over medium-low heat, sauté sliced yellow onion in butter until golden brown.
Add sliced zucchini, Sun Dried Tomatoes and fresh minced rosemary and thyme.
Cover and cook 2 minutes.
Season with salt and pepper.
Beat Parmesan cheese and chopped Sun Dried Tomatoes into eggs, prepare omelet and fill with caramelized onions and tomatoes.
Serves 1
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Old January 5, 2009   #10
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Default Spinach and Sun-Dried Tomato Frittata

Spinach and Sun-Dried Tomato Frittata
vegetable oil cooking spray
2 teaspoons oil from sun dried tomatoes
1 small shallot, chopped
1 cup packed fresh spinach, chopped
4 whole eggs
4 egg whites
8 sun-dried tomato halves, chopped
1/2 cup grated Asiago Cheese
2 tablespoon chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Heat oven to 425°. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat.Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes.
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Old January 17, 2009   #11
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Default Rustic Beefsteak Tomato Tart

I just made this for a luncheon last week and it was a real hit. Little time consuming but I made it the day before so only had to pop into oven.

Rustic Beefsteak Tomato Tart From Ruth Lively

This freeform tomato tart makes a great appetizer, lunch, or light supper. Use the best-tasting, locally grown paste tomatoes you can lay hands on.Serves eight to ten.

For the crust:
9 oz. (2 cups) unbleached all-purpose flour
1/4 cup freshly grated Parmigiano-Reggiano (about 1/2 oz.)
1 Tbs. chopped fresh thyme
1/4 tsp. table salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground cayenne
5-1/2 oz. (11 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
5 to 6 Tbs. ice water

For the filling:
1-1/2 lb. ripe paste-type tomatoes (low moisture)
Kosher salt
1-1/2 cups freshly grated Parmigiano-Reggiano (about 3 oz.)
4 Tbs. roughly chopped pitted oil-cured black olives or Kalamata olives
12 large basil leaves, thinly sliced
2 tsp. capers, drained and patted dry, roughly chopped if large
Freshly ground black pepper
2 Tbs. extra-virgin olive oil

Prepare the crust and tomatoes: Combine the flour, cheese, thyme, table salt, pepper, and cayenne in a food processor and pulse to blend thoroughly. Add the butter and pulse until the pieces are about the size of rice grains. Add the ice water through the feed tube, 1 Tbs. at a time, while pulsing in short bursts until the dough starts to come together. It may still look crumbly, but if you press it with your fingers, it should become compact. Don’t add more water than is necessary to get the dough to cling together. Turn it out onto a clean work surface and, using your hands, press and gather the dough into a rough ball. Put the ball on a sheet of waxed paper, gently shape it into a flat disk, and wrap it tightly. Refrigerate for at least 45 min.
Meanwhile, core (but don’t peel) the tomatoes and slice them 1/4 inch thick. Sprinkle with 1/2 tsp. kosher salt, stack them in a colander set over a bowl, and let drain for at least 45 min. and up to 1 hour. About every 15 min., turn the slices gently and tilt the colander to let the juices drain freely.

Assemble and bake: Position a rack in the center of the oven and heat the oven to 425ºF. Cut a piece of parchment to fit a rimmed baking sheet (preferably a heavy-duty one) and put the baking sheet in the freezer to chill. Take the dough out of the refrigerator and let it warm until pliable, about 10 minutes. Sprinkle the parchment lightly with flour. Roll the dough on the parchment into a 14-inch round that’s 1/8 inch thick. It’s fine if the dough extends a little beyond the parchment. Transfer the parchment and dough to the chilled baking sheet and refrigerate for 15 min.
Remove the dough from the refrigerator and let it sit at room temperature for about 5 min. to keep it from cracking. When filling the dough, work steadily without delays. Sprinkle two-thirds of the cheese over the center of the dough round, leaving a 2-inch-wide band around the edges. Scatter half the olives and half the basil over the cheese and arrange the tomato slices on top so they overlap slightly, making a solid layer. Sprinkle on the remaining basil and olives, the capers, and the rest of the cheese. Season with pepper and drizzle the olive oil over the filling. Fold the edges of the pastry over the edge of the filling, pleating it as you go so it forms a neatly fitting round edge. Bake until the dough is lightly browned, turning the pan halfway through baking, about 40 min. total. Carefully transfer the tart from the parchment to a rack and let it rest for at least 30 min. before cutting and serving.
Leftovers keep well at room temperature for a day or two. Reheat for 10 to 15 min. at 350ºF
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Old August 28, 2011   #12
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1995 Recipe Hall of Fame

2 bacon slices, chopped
2 (14 1/2-ounce) cans chicken broth
1/2 teaspoon salt
1 cup quick-cooking grits
2 large tomatoes, peeled and chopped
2 tablespoons canned chopped green chilies
1 cup (4 ounces) shredded Cheddar cheese
Garnishes: chopped tomato, cooked and crumbled bacon, shredded Cheddar

• COOK bacon in a heavy saucepan until crisp, reserving drippings in pan.
• Gradually add broth and salt; bring to a boil.
• STIR in grits, tomato, and chilies; return to a boil, stirring often.
• Reduce heat, and simmer, stirring often, 15 to 20 minutes.
• STIR in cheese; cover and let stand 5 minutes or until cheese melts.
• Garnish, if desired.

Yield: 6 servings.
Prep: 10 min., Cook: 30 min., Stand: 5 min.

Note: To decrease fat and calories, drain bacon on paper towels, discarding
drippings; substitute reduced-fat sharp Cheddar cheese for regular.
Source Southern Living June 2001
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Old August 28, 2011   #13
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Gluten-Free Tomato Tart - Recipe for Gluten-Free Tomato Tart

Source : Teri Gruss, MS, Your Guide to Gluten-Free Cooking

Similar to a quiche, this gluten-free tomato tart recipe is rich enough to serve as an entree. It works equally well as a side dish, served with a light poultry or fish dinner. The gluten-free tart crust is easy to work with and has a rich, buttery flavor.

This recipe is an adaptation of Tomato Zucchini Tart, which appears in The Tomato Cookbook by Victoria Lloyd-Davies.

2 medium peeled, thinly sliced tomatoes
1 cup sliced, blanched zucchini
2 lightly beaten large eggs
2/3 cup half and half, or dairy free substitute (I use organic coconut milk)
1/4 cup thinly sliced green onions
1 tablespoon fresh, minced chives
1 tablespoon fresh, minced thyme
1 tablespoon fresh, minced sage
Salt and pepper to taste
1/4 cup shredded Swiss cheese
1 partially baked gluten free tart crust (recipe below)

• Preheat oven to 375° F.
• Place the partially baked tart shell (still in the tart pan) on a baking sheet.
• Place sliced tomatoes and zucchini on the bottom of the tart crust.
• Combine the lightly beaten eggs, half and half (or milk substitute), green onions, chives, thyme and sage.
• Add salt and pepper and whisk to blend.
• Pour the mixture into the tart crust and sprinkle shredded cheese evenly over the top.
• Bake 30-40 minutes or until the filling is set and top of tart is golden brown.
• Let cool for several minutes.
• Carefully remove tart from the pan, pushing up on the bottom of the pan.

Yield- 4 to 6 servings

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Gluten-Free Savory Shortcrust

This buttery and tender savory gluten-free shortcrust recipe is adapted to gluten-free cooking from a recipe which appears in Artisan Patisserie for the Home Baker by Master Baker Avner Laskin. Use Savory Gluten-Free Shortcrust to make delicious tarts and quiches. A food processor makes this recipe extremely fast and easy! Freeze dough for up to 2 months- an ideal make-ahead recipe for busy gluten-free cooks!

1/2 cup cold butter, cut in 1 tablespoon pieces
1/2 teaspoon salt
1 large egg
1 tablespoon ice water
1/4 cup almond meal (see tips)
1/4 all purpose gluten-free flour mix (I used Bob's Red Mill Pizza Crust
Mix with good results)
3/4 cup light buckwheat flour OR sorghum flour

• Preheat oven to 375° F / 190°C
• Add butter pieces and salt to a food process and pulse until combines and smooth.
• Add egg, water, almond meal and all purpose gluten-free flour mix and pulse until combined and smooth.
• Add buckwheat flour OR sorghum flour and pulse until the mixture forms a ball.
• Use a spatula to scrape the soft dough onto a lightly floured piece of waxed paper.
• Lightly dust the ball with flour and shape into a disk.
• Wrap dough with the waxed paper and refrigerator for at least one hour or until firm before rolling.
• If you are making the dough to freeze, wrap tightly in waxed paper, followed by plastic wrap and place in a freezer bag.
• Label, freeze and store for up to 2 months.
• If the dough is for immediate use continue with directions.
• Roll the dough between 2 sheets of lightly floured waxed paper.
• Remove the top sheet of waxed paper and take the remaining sheet with the dough and gently turn upside down onto the tart pan or pie plate.
• Gently peel back the waxed paper and press the dough into the pan.
• If the dough tears just patch with pieces of dough.
• If using a tart pie, press the dough into the fluted sides of the pan and roll a rolling pan across the top of the pan to remove excess dough-this creates a nice thick top edge for the crust.
• Bake in preheated oven for 15 minutes or until crust is light golden brown.


• Save money- make your own fresh almond meal
• Tart pans with removable bottoms with fluted edges make great looking quiche crust and the removable bottom makes cutting and serving quiche very easy!
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Old March 23, 2016   #14
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Default Pan con tomate

I happen to be in Catalunya and have found their breakfast or any time pan con tomate to be simple and delicious.

Toast coarse bread
Rub toast vigorously with cut garlic clove
Drizzle with olive oil
Cut a small tomato through its equator and squeeze and rub it on the toast until only(mostly) the skin remains in your hand.

If you prefer your toast softer, you can reverse the tomato and oil steps, the tomato will soak in more softening the toast.
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