Nothin’ Better Than A Big
Red Juicy Tomato

Since childhood, the tomato has been my favorite part of gardening. In fact, my preferred summer treat has always been thickly- sliced tomato with a little mayo sandwiched between two pieces of fresh while bread. Nothing satisfies my taste buds any better. While we are blessed to have a few tomatoes growing in our little garden this year, we are even more blessed to have neighbors up the hill who really know how to grow a garden. JC Stanbery and his family are not only wonderful friends who look out for their neighbors year-round, they are especially generous this time of year with garden produce and especially those big ole juicy tomatoes – the prettiest and best I’ve tasted in quite some time. The Stanberys have the knack for raising great gardens and the lady of the house has always been the queen of the kitchen in these parts. Though unable this year to do the canning and freezing, she still knows how it’s done and shares her knowledge and wisdom with young’uns like myself. I dedicate this column to J.C. and Louise and all their family, with gratitude for what they mean to my family and to so many others. You light up my life!

Quick Broiled Tomatoes

2 medium tomatoes
Dijon mustard
Salt
Fresh ground pepper
Ground cayenne pepper, to taste
3 Tbs. melted butter
¼ cup seasoned fine dry bread crumbs
¼ cup grated Parmesan cheese

Cut tomatoes in half; spread cut side with mustard and sprinkle with a little salt, pepper and cayenne to taste. Combine melted butter, bread crumbs, and Parmesan cheese.

Spoon crumb mixture over the top of each tomato half. Place under the broiler and broil until crumbs are lightly browned and tomatoes are tender. Serves 4.

Tomato Pie

2 Tbs. melted margarine
1 small onion, chopped
2 medium ripe tomatoes, peeled and sliced
1 (9-inch) baked pie shell
½ cup mayonnaise
¼ cup grated Parmesan cheese
2 tsp. garlic powder
Salt and pepper to taste

Sauté onion in margarine until translucent. Arrange tomato slices in the baked pie shell; top with onions. In a small bowl, combine mayonnaise, Parmesan cheese, garlic powder, salt, and pepper. Spread a thin layer of mayonnaise mixture over the tomatoes and onions.

Bake at 325° for 30 minutes.

Scalloped Tomatoes

2 cups cooked tomatoes
2 Tbsp. butter
1 cup soft bread cubes
Salt and pepper
Buttered bread crumbs

Fill an oiled or buttered baking dish with alternate layers of well-seasoned cooked tomatoes, butter, and bread cubes. Cover with buttered bread crumbs. Bake in a 350° F. oven for 35 minutes.
Serves 6.

Oven-Fried Green Tomatoes

4 to 6 green tomatoes cut in ¼ -inch thick slices
2 eggs, beaten
2/3 cup evaporated milk
1/3 cup water
Salt and pepper
1½ cups all-purpose flour

Sprinkle tomato slices with salt and pepper on both sides. In a shallow bowl, mix beaten eggs, milk, and water. Put flour in a shallow bowl. Dip each slice into egg mixture, then into flour; repeat process.

Arrange tomatoes in large, shallow, greased baking pans, or bake in 1 pan, in batches. Tomatoes should not touch. Bake uncovered in 400° oven 20 minutes, turning halfway through. For crunchier coating, dip slices the second time into egg mixture then into seasoned bread crumbs or corn flake crumbs, with a little Parmesan cheese, if desired.

Easy Tomato Sauce

Vegetable cooking spray
1 Tbsp. olive oil
1 cup finely chopped onion
3 cloves garlic, minced
5 ½ cups seeded, chopped tomato (about 3 pounds)
¼ cup chopped fresh basil
½ teaspoon salt
¼ teaspoon pepper

Coat a large nonstick skillet with cooking spray. Add oil, and place over medium heat until hot. Add onion and garlic; sauté 3 minutes or until tender.

Add tomato and remaining ingredients; stir well, and bring to a boil. Reduce heat to medium low, and cook uncovered, 10 minutes or until reduced to 4 cups, stirring occasionally.

Serve with pasta, poultry, beef or eggs.

 

 

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.