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Tomato Recipes for Memorial Day Cooking

With tomato season almost here, we thought we’d share some of our favorite tomato recipes from the archives. If you’re going to be cooking this holiday weekend, grab some tomatoes and try some of these delicious dishes.

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Tomato Jam #2

Ingredients

15 large ripe tomatoes, peeled and quartered

1 pint vinegar (white or apple cider)

4 cups sugar

1 large onion, chopped

12 pods hot pepper, chopped

Directions

Combine all ingredients in large stainless steel pot. Bring to a boil. Cook over medium heat, being careful not to scorch. Cook until thick and darkened in color. This will take several hours. Can as usual. Great on everything.


Greek Tomato and Cucumber Salad

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Ingredients:

6 Roma tomatoes, diced
1 cucumber, peeled
quartered lengthwise, and chopped
3 green onions, chopped
1/4 cup fresh basil leaves, cut into thin strips
3 tablespoons olive oil
2 tablespoons balsamic vinegar
3 tablespoons crumbled feta cheese
salt and freshly ground pepper

Directions

In a large bowl, toss together all ingredients. Season with salt and pepper.


 

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Tomato Pie

Ingredients 

1 Frozen pie shell

4-6 slices bacon (depending on size), crumbled into bits

2 or 3 tomatoes, chopped

1 large-sized Vidalia onion, chopped

2 cups sharp cheddar cheese

1 cup mayonnaise (enough to bind mixture)

Directions

Mix bacon bits, tomatoes and onions and pour into pie shell. Mix cheese and mayonnaise together and top tomato mixture completely. Bake at 350 degrees until pie crust is brown and cheese is melted.


Cheesy Spaghetti Squash

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Ingredients:

1 3-pound spaghetti squash
2 tablespoons grated Parmesan cheese
1/2 cup mozzarella cheese
2-3 plum tomatoes

Directions:

Pierce squash several times with a fork or sharp knife. This will allow the steam to escape. Microwave for 10 minutes on high. Turn the squash over after 5 minutes and then continue cooking. Allow to stand 5-10 minutes before removing. Remove carefully. It will be hot! Cut the squash in half and discard the seeds. Use a fork to scrape the insides of the squash to form strands. Toss strands with cheeses. Then chop tomatoes and toss with squash and cheeses. Spoon squash mixture into a microwavable bowl or dish. Microwave on high for 2-4 minutes. Serves 4-6