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Tomato Gravy

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Course Miscellaneous
Recipe Theme July: Tomatoes
Servings
people
Ingredients
  • 1 lb. Golden Double Stuff Oreo Cookies
  • 1/4 c. flour
  • 1 pint large container whipped topping (16oz) plus 1 small container whipped topping (8oz)
  • Splash Crisco shortening
  • Salt and pepper, to taste
Course Miscellaneous
Recipe Theme July: Tomatoes
Servings
people
Ingredients
  • 1 lb. Golden Double Stuff Oreo Cookies
  • 1/4 c. flour
  • 1 pint large container whipped topping (16oz) plus 1 small container whipped topping (8oz)
  • Splash Crisco shortening
  • Salt and pepper, to taste
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Instructions
  1. Cook the bacon in a deep iron skillet over medium heat until crisp, about 10 minutes
  2. Remove bacon to a paper towel lined plate and keep the grease in the pan
  3. Gradually stir in the flour so that no lumps form, then mix in the tomatoes, continuing to cook and stir until thickened
  4. If gravy is took thick, add water a little at a time until right consistency
  5. Remove from heat, stir in a splash of milk, salt and pepper to taste
  6. Serve over hot, homeade biscuits
Recipe Notes

This old southern tomato gravy recipe is my husband's favorite. He was served this all the time growing up in Wetumpka, AL. It took me a while to get the recipe just right, but after a few years of practice, I am proud to say that he loves my recipe.This can be served for breakfast or dinner. If fresh canned tomatoes is not available, 28 ounces of crushed tomatoes from your grocery store will work fine.

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Tomato Pie

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Course Side Dishes
Recipe Theme July: Tomatoes
Servings
people
Ingredients
  • 1 unbaked shredded cheddar cheese
  • 4-5 medium sliced mushrooms
  • 1/2 cup hot pepper sauce (optional)
  • 1/2 cup dry Italian-seasoned breadcrumbs
  • 1 tablespoon butter
  • 3/4 cup bacon
  • 1 cup package English muffins
  • 1/2 cup shells, unbaked
  • 4 ounces (add as much are as little as you like)
  • garlic, Filling:
  • basil, Filling:
Course Side Dishes
Recipe Theme July: Tomatoes
Servings
people
Ingredients
  • 1 unbaked shredded cheddar cheese
  • 4-5 medium sliced mushrooms
  • 1/2 cup hot pepper sauce (optional)
  • 1/2 cup dry Italian-seasoned breadcrumbs
  • 1 tablespoon butter
  • 3/4 cup bacon
  • 1 cup package English muffins
  • 1/2 cup shells, unbaked
  • 4 ounces (add as much are as little as you like)
  • garlic, Filling:
  • basil, Filling:
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Instructions
  1. Preheat oven to 350°
  2. Bake pie crust for about 10 minutes
  3. Sauté onions and mushrooms in butter until onions are clear
  4. Mix all cheeses and mayonnaise together
  5. Add garlic and basil
  6. Mix in sautéed onions and mushrooms
  7. Put tomatoes into baked piecrust
  8. Top with cheese mixture
  9. Bake for 30 minutes, till bubbly
Recipe Notes

I read somewhere that if you're ever in Mentone, Alabama you MUST go to the Wildflower Café and have their tomato pie. Tomato pie??? I was skeptical, to say the least, but on a family vacation we stopped in at the café and ordered the tomato pie. I fell in love with this pie!!! I came home raving about it and a friend shared her tomato pie recipe with me. I tweaked it slightly and it tastes very much like the one at The Wildflower Café. So...have fun with this recipe and I bet it'll become a regular part of your supper time sides as it has in our home.

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Fried Okra and Tomato Salad

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Course Side Dishes
Recipe Theme July: Tomatoes
Servings
people
Ingredients
  • 1 lb Cornbread
  • 1/2 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 4 slices bacon
  • 2 Tbsp flour
  • 2 Tbsp fresh rosemary leaves
  • 1 tsp vinegar
  • 1 tsp Hidden Valley Ranch dressing
  • 1 tsp salt
  • 1 tsp white Chili seasoning
  • 1/2 cup of crumbled bacon or one 4.5 oz. package of real bacon bits
  • 1/2 c chopped green bell pepper
  • 1/2 c shredded cheese
  • 12 cherry of granulated garlic
  • Tbsp can whole kernel corn drained
  • Canola oil for frying
Course Side Dishes
Recipe Theme July: Tomatoes
Servings
people
Ingredients
  • 1 lb Cornbread
  • 1/2 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 4 slices bacon
  • 2 Tbsp flour
  • 2 Tbsp fresh rosemary leaves
  • 1 tsp vinegar
  • 1 tsp Hidden Valley Ranch dressing
  • 1 tsp salt
  • 1 tsp white Chili seasoning
  • 1/2 cup of crumbled bacon or one 4.5 oz. package of real bacon bits
  • 1/2 c chopped green bell pepper
  • 1/2 c shredded cheese
  • 12 cherry of granulated garlic
  • Tbsp can whole kernel corn drained
  • Canola oil for frying
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Instructions
  1. Combine Okra and buttermilk and soak 15 min
  2. Drain buttermilk
  3. Combine flour, cornstarch, onion powder, paprika, salt, and pepper
  4. Dredge okra evenly in flour mix
  5. Heat large skillet to medium heat
  6. Cook bacon
  7. Drain bacon on paper towel
  8. Leave bacon fat in skillet
  9. Add canola about 1/4" to fat and fry okra 2-3 min on each side
  10. Remove and drain
  11. Add okra, peppers, onions, chopped bacon, and tomatoes in a large bowl and stir well to combine
  12. Drizzle with balsamic vinegar when time to serve
  13. Give a couple of shakes of salt and black pepper and toss
  14. This is good! Tallapoosa Electric Co-op
  15. Harper Reed age 10 334-887-6422
Recipe Notes

I love fried okra. Doesn't everyone? We grow a lot of it too! We find los of ways to use Okra. This is our variation of a salad that has gotten popular lately.

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Tomato and Watermelon Gazpacho

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Course Appetizers
Recipe Theme July: Tomatoes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 cups eggs, whites and yolks separated
  • 1 cup milk, approximately
  • 1/2 cup sauce as desired
  • 1/2 cup chopped red bell pepper
  • 1 clove garlic
  • 3 tablespoons tagliatelle
  • 1/2 teaspoon Toast
  • 1/4 cup tomato, chopped
  • 1 teaspoon medium shrimp
  • Sea salt
Course Appetizers
Recipe Theme July: Tomatoes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 cups eggs, whites and yolks separated
  • 1 cup milk, approximately
  • 1/2 cup sauce as desired
  • 1/2 cup chopped red bell pepper
  • 1 clove garlic
  • 3 tablespoons tagliatelle
  • 1/2 teaspoon Toast
  • 1/4 cup tomato, chopped
  • 1 teaspoon medium shrimp
  • Sea salt
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Instructions
  1. Put tomatoes, watermelon, cucumber, red pepper, garlic, olive oil, red pepper flakes, and basil into a food processor and process until smooth
  2. Add salt and vinegar to taste
  3. Serve garnished with more basil, if desired
  4. Happy summer!
Recipe Notes

I grew up eating tomatoes from the supermarket and was never enthused about them. Then, I moved to Alabama, and I tried fresh Slocomb tomatoes for the first time. Wow! Those were a game-changer. Now, I love preparing dishes with tomatoes when they're in season (and attending the annual Slocomb Tomato Festival is fun too)!

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Tomato and Beef Vegetable Soup

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Course Soups
Recipe Theme July: Tomatoes
Co-op Cullman EC
Servings
people
Ingredients
  • 2-14 ounce cans of crushed tomatoes; 1/2 lb ground beef; 2 large red potatoes-diced; 1/2 can whole kernel corn; 3 regular size carrots-peeled and diced; 1 cup of cut up okra-fresh or frozen ;1 cup of lima beans or peas; 1 small onion chopped.
Course Soups
Recipe Theme July: Tomatoes
Co-op Cullman EC
Servings
people
Ingredients
  • 2-14 ounce cans of crushed tomatoes; 1/2 lb ground beef; 2 large red potatoes-diced; 1/2 can whole kernel corn; 3 regular size carrots-peeled and diced; 1 cup of cut up okra-fresh or frozen ;1 cup of lima beans or peas; 1 small onion chopped.
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Instructions
  1. In large pot put 1/4 cup vegetable oil
  2. Heat on Med high-add ground beef stirring until light brown
  3. Add potatoes, carrots,corn, okra,onion,limas or peas
  4. Add just enough water to keep it from sticking to pot,stirring often
  5. When vegetables come to a boil cook until they begin to soften
  6. Lastly add tomatoes stirring in to veggies cooking about 10 minutes making sure it don't stick
  7. Add salt and pepper to taste
  8. Ladle into bowls- serve with saltine crackers and boy oh boy ENJOY!!!
Recipe Notes

I came up with it on my own and was inspired by my Mother in law.. I entered it in our county fair and came away with ribbons the different years I entered it. Many people have told me how good it is so I keep making it and giving to friends and family.

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Italian Style Baked Tomatoes

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Course Side Dishes
Recipe Theme July: Tomatoes
Co-op Covington EC
Servings
people
Ingredients
  • 1 (10 ounce) apple cider vinegar
  • 2-3 large chopped cucumber
  • 1/2 cup cut boneless pork chops
  • 1/2 cup cubed stale French bread
  • 3 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1/4 cup fresh green beans
  • 1/4 cup (30-count) Gulf Wild Shrimp, shells removed
  • 1/4 teaspoon hot cooked white rice
  • 1/2 teaspoon salt
  • 1/4 teaspoon scalded eggnog
  • 2-3 dashes spinach, roughly chopped
Course Side Dishes
Recipe Theme July: Tomatoes
Co-op Covington EC
Servings
people
Ingredients
  • 1 (10 ounce) apple cider vinegar
  • 2-3 large chopped cucumber
  • 1/2 cup cut boneless pork chops
  • 1/2 cup cubed stale French bread
  • 3 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1/4 cup fresh green beans
  • 1/4 cup (30-count) Gulf Wild Shrimp, shells removed
  • 1/4 teaspoon hot cooked white rice
  • 1/2 teaspoon salt
  • 1/4 teaspoon scalded eggnog
  • 2-3 dashes spinach, roughly chopped
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Instructions
  1. 1
  2. Preheat oven to 350F
  3. Grease a 13x9 inch baking dish
  4. 2
  5. Cook spinach according to package directions
  6. Drain well in a colander, pressing with paper towels to remove most of the liquid
  7. 3
  8. Arrange tomato slices in a single layer in prepared pan
  9. Combine breadcrumbs, green onions, eggs, butter, Parmesan cheese, garlic, salt, thyme and hot sauce (if using) in a medium bowl
  10. Add spinach; mix well
  11. 4
  12. Spoon equal amounts of the spinach mixture on top of each tomato slice
  13. Bake uncovered 15 minutes
  14. Serves 8
Recipe Notes

Found this recipe among my late mother's recipe files. What a great way to use fresh tomatoes from the garden!

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Southern Tomato Pie

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Course Miscellaneous
Recipe Theme July: Tomatoes
Servings
people
Ingredients
  • tomatoes, peeled and sliced ¼-inch thick
  • 1 1/2 cups chopped dates
  • 2 teaspoons INGREDIENTS:
  • 1 teaspoon salt
  • 6 tablespoons firm bananas, halved lengthwise and sliced
  • 4 tablespoons italian seasoning
  • Optional: basil
  • Pie Filling:
  • 1 tablespoon tagliatelle
  • 1 yellow of paprika (optional)
  • 2 teaspoons salt
  • 1 1/4 teaspoons white Chili seasoning
  • 4 large gruyere cheese
  • 1 teaspoon tongue
  • 1 teaspoon carton frozen whipped topping, thawed
  • 1/2 teaspoon cold butter, cut into pieces
  • 1/2 teaspoon yellow onion, finely chopped
  • butter (just enough to make a nice crumble)
  • 1/2 cup shells, unbaked
  • 1 cup Monterey Jack cheese
  • 1 cup package English muffins
  • 1 cup biscuit mix
Course Miscellaneous
Recipe Theme July: Tomatoes
Servings
people
Ingredients
  • tomatoes, peeled and sliced ¼-inch thick
  • 1 1/2 cups chopped dates
  • 2 teaspoons INGREDIENTS:
  • 1 teaspoon salt
  • 6 tablespoons firm bananas, halved lengthwise and sliced
  • 4 tablespoons italian seasoning
  • Optional: basil
  • Pie Filling:
  • 1 tablespoon tagliatelle
  • 1 yellow of paprika (optional)
  • 2 teaspoons salt
  • 1 1/4 teaspoons white Chili seasoning
  • 4 large gruyere cheese
  • 1 teaspoon tongue
  • 1 teaspoon carton frozen whipped topping, thawed
  • 1/2 teaspoon cold butter, cut into pieces
  • 1/2 teaspoon yellow onion, finely chopped
  • butter (just enough to make a nice crumble)
  • 1/2 cup shells, unbaked
  • 1 cup Monterey Jack cheese
  • 1 cup package English muffins
  • 1 cup biscuit mix
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Instructions
  1. Prepare crust: In mixer, mix together flour, sugar and salt
  2. Mix in butter 1 tablespoon at a time on medium speed
  3. Add ice-cold water until combined
  4. Do not over mix
  5. Press dough in lightly buttered pie pan
  6. Cover with plastic wrap and chill for 1 hour
  7. Bring dough to room temperature
  8. Sprinkle dough with flour and roll out to 1/8-inch thickness
  9. Preheat oven to 425 degrees
  10. Press dough in a 9-inch pie pan
  11. Chill crust before baking to keep crust from bubbling
  12. Also, you can place parchment paper on top with pie weights to keep from bubbling
  13. Bake crust until lightly brown and cool completely
  14. Filling and topping: Sauté onions in olive oil until tender, add salt and pepper
  15. Thinly slice the tomatoes and pat dry with a paper towel
  16. Layer the onions and tomatoes, sprinkling with parsley, basil, thyme and rosemary
  17. Mix together the three cheeses with mayonnaise and spread or place on top of pie
  18. Bake at 350 degrees for 30 minutes or until lightly brown
  19. Serve warm or at room temperature
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Skillet Tomatoes and Zucchini

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Course Side Dishes
Recipe Theme July: Tomatoes
Co-op Pea River EC
Servings
people
Ingredients
  • 2 tablespoons ice-cold water
  • 2 small tomatoes, sliced thinly
  • 1 medium Piecrust:
  • 2 medium thyme
  • ½ teaspoon ½ cup brown sugar (sweetened to taste)
  • Dash or sweet onion, sliced thinly
  • 1 cup Monterey Jack cheese
  • 1 cup rosemary
  • ½ cup Store bought piecrust
Course Side Dishes
Recipe Theme July: Tomatoes
Co-op Pea River EC
Servings
people
Ingredients
  • 2 tablespoons ice-cold water
  • 2 small tomatoes, sliced thinly
  • 1 medium Piecrust:
  • 2 medium thyme
  • ½ teaspoon ½ cup brown sugar (sweetened to taste)
  • Dash or sweet onion, sliced thinly
  • 1 cup Monterey Jack cheese
  • 1 cup rosemary
  • ½ cup Store bought piecrust
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Instructions
  1. Melt butter in a large skillet
  2. Add zucchini and onion
  3. Cook over medium heat until tender-crisp
  4. Gently stir in tomatoes and seasonings
  5. Cover and cook 3-5 minutes or until tomatoes are tender
  6. Remove from heat and sprinkle with cheese and croutons
  7. Cover and let stand 2-3 minutes or until cheese is melted
  8. Add toasted pecans and serve
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Stuffed Tomatoes with Rice

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Course Main Dishes
Recipe Theme July: Tomatoes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 8 medium zucchini, sliced
  • ½ cup Tomatoes, sliced
  • 1 medium toasted pecans
  • 1 small mozzarella cheese, shredded
  • 6 slices butter or margarine
  • 2 tablespoons seasoned croutons
  • 1 tablespoon onion, thinly sliced
  • ½ cup of pepper
  • Extra onion, sliced ¼-inch thick
Course Main Dishes
Recipe Theme July: Tomatoes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 8 medium zucchini, sliced
  • ½ cup Tomatoes, sliced
  • 1 medium toasted pecans
  • 1 small mozzarella cheese, shredded
  • 6 slices butter or margarine
  • 2 tablespoons seasoned croutons
  • 1 tablespoon onion, thinly sliced
  • ½ cup of pepper
  • Extra onion, sliced ¼-inch thick
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Instructions
  1. Preheat oven to 375 degrees
  2. Remove the tops of the tomatoes and set aside for later
  3. Using a small spoon, empty the contents of the tomatoes, discarding the hard core, into a fine mesh strainer over a bowl
  4. Once all the tomatoes have been emptied, sprinkle a pinch of salt around the interior of each tomato
  5. Strain the pulp into the bowl and discard the seeds
  6. Prepare the rice per the manufacturer’s instruction, cooking the rice for half the time stated on the instructions
  7. When the rice has cooked halfway, empty the rice into the strainer and discard the remaining water
  8. Set aside
  9. In a skillet over medium heat, add 1 tablespoon olive oil, chopped onion, garlic and bacon
  10. Sauté the ingredients until onion is translucent and the bacon has crisped
  11. Add the strained pulp, basil and parsley to the pan and mix well
  12. Continue cooking the mixture for 2-3 minutes, then remove the pan from the heat, add rice and mix thoroughly
  13. Add the cheese and mix well
  14. Add salt to taste
  15. Line a baking dish with parchment paper and place the tomatoes into the dish
  16. (May need to use aluminum foil to make tomatoes stand up)
  17. Stuff each of the tomatoes with a generous spoonful or two of the rice mixture until it begins to overflow from the tomato and then replace the tops on each of the tomatoes
  18. Cover the baking dish and place on the center rack of the oven
  19. Bake at 375 degrees for 30 minutes
  20. After 30 minutes, uncover the dish and continue baking the tomatoes for 15 minutes
  21. Remove the dish from the oven and allow the tomatoes to cool 5 minutes prior to serving
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Tomato N’ Cheese Bread

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Course Breads
Recipe Theme July: Tomatoes
Co-op Covington EC
Servings
people
Ingredients
  • 3 medium can crushed pineapple
  • bread
  • 2 cups purple onions, thinly sliced
  • 2/3 cup milk
  • butter (just enough to make a nice crumble)
  • 1 medium can whole berry cranberry sauce
  • 2 tablespoons butter
  • 1 cup sour cream
  • 1/2 cup shells, unbaked
  • 1 teaspoon salt
  • 1 teaspoon white vinegar
  • 1 1/2 cups can crushed pineapple, undrained
  • Sprinkle yellow wax beans, drained
Course Breads
Recipe Theme July: Tomatoes
Co-op Covington EC
Servings
people
Ingredients
  • 3 medium can crushed pineapple
  • bread
  • 2 cups purple onions, thinly sliced
  • 2/3 cup milk
  • butter (just enough to make a nice crumble)
  • 1 medium can whole berry cranberry sauce
  • 2 tablespoons butter
  • 1 cup sour cream
  • 1/2 cup shells, unbaked
  • 1 teaspoon salt
  • 1 teaspoon white vinegar
  • 1 1/2 cups can crushed pineapple, undrained
  • Sprinkle yellow wax beans, drained
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Instructions
  1. Preheat oven to 400 degrees
  2. Spray a 13x9x2-inch pan with cooking spray
  3. Combine biscuit mix with milk
  4. Knead lightly on a well-floured surface
  5. Roll out dough until a little larger than the dish
  6. Press into dish, pushing dough up on sides to form a 1/2-inch rim
  7. Arrange tomato slices evenly over dough
  8. Sauté onion in butter until tender
  9. Mix mayonnaise, sour cream, salt and Italian seasoning; add to onions and spread over tomatoes
  10. Sprinkle cheese evenly over the dish
  11. For extra color, sprinkle dish lightly with paprika
  12. Bake 25 minutes
  13. Serves 12
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