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The third most widely consumed vegetable in the
world just happens to be my personal favorite. At one time the
tomato was actually considered a fruit, until a Supreme Court
ruled in 1893 that it should be classified as a vegetable.
Following closely behind potatoes and lettuce in production, tomatoes
are one of a few foods native to the Western Hemisphere. It is
generally believed that they originated in the coastal highlands
of western South America, though later appeared in Central America
where they were used by the Mayan Indians. Research tells us that
tomatoes were taken eastward toward Europe during the conquest
of Mexico in 1519. However, Europeans initially thought that tomatoes
were poisonous. Not surprisingly, it was the Spaniards and Italians
who first discovered many culinary uses for them, and by the early
1900’s, tomatoes were considered a staple of many American
kitchens, found to be invaluable both canned and fresh.
With literally hundreds of varieties found across the land today,
fresh tomatoes are now available in gardens in the High Country.
Those who love them will agree, there’s nothing like a thick
slice of tomato slapped between two pieces of (white!) bread as
the end of summer approaches. There are so many ways to fix tomatoes
. . . (sauces, soups, salsas!) and so little room to share ideas
. . .!
I dedicate this column to Virginia Coffey of Newland who tells
me she will never buy another jar of spaghetti sauce as long as
she has my recipe!
The
Best-Ever Homemade/Canned Spaghetti Sauce
½ bushel tomatoes, peel and blend
3 pounds onions
2 green peppers
2 hot peppers
Dice and blend together all ingredients. Cook for one hour,
then add:
2 tsp. basil
2 tsp. oregano
2 Tbs. parsley
8 (6 oz.) cans tomato paste
1½ cup sugar
6 bay leaves
½ cup salt
Cook for an additional hour, then put into jars and pressure
for 10 minutes at 10 pounds pressure.
Simple
Salsa In A Can
8 cups tomatoes, peeled and chopped
3 cups onions, chopped fine
1 to 2 cups green peppers
1 to 2 cups jalepeno peppers (depending on how “warm”
you like your salsa!)
1 cup vinegar
3½ tsp. salt
Boil 30 minutes; put into jars and heat in hot water bath
for 15 minutes.
Fresh
Tomato Pie
9-inch deep-dish pie crust
2 cups shredded mozzarella cheese
3 tbsp. chopped basil, divided
3 medium-size tomatoes, peeled and thinly sliced
1 ½ tbs. olive oil
¼ tsp. salt
¼ tsp. pepper
Prick sides and bottom of pie crust with fork. Bake at 400
degrees for 5 minutes.
Sprinkle cheese evenly into crust and top with 2 Tbs. basil. Arrange
tomato slices on top, brush with olive oil and sprinkle with salt
and pepper. Place on cookie sheet on lower rack of oven.. Bake
at 400 for 35-40 minutes. Remove from oven, sprinkle with remaining
basil. Let stand 5 minutes before serving.
Tomato/Zucchini
Bake
2 small zucchini, sliced
1 medium onion, thinly sliced
2 medium tomatoes, peeled and thinly sliced
1 cup stuffing mix
1 tsp. salt
Dash pepper
1 tomato, cut in wedges
4-oz. sharp Cheddar cheese, shredded
In casserole, layer half of the zucchini, onion, sliced tomatoes
and stuffing. Season with ½ the salt and dash pepper. Repeat
layers. Top with tomato wedges. Cover and bake in 350 oven for
1 hour. Uncover and sprinkle with cheese. Return to oven until
cheese melts. Enough for 6 servings.
Don’t forget your copy of “Lovin’ Spoonful
. . . Cooking With Family and Friends,” a compilation
of nearly 400 mouth-watering recipes by Sherrie Norris.
It is available at all locations of High Country Media
– Boone, Banner Elk, West Jefferson, and at The
Avery Journal in Newland, all Boone Drugs, Black Bear
Books, Trailway Laundry, Wilcox Emporium,( top level,
booth 312-W,) and beginning June 15 at Mast Store locations.
EMAIL:
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