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Fresh Vegetable Pita Pizza
1 lb. fresh tomatoes
4 (7") pita breads
1 T olive oil
2 T grated Parmesan cheese
1-1/2 tsp. Italian seasoning, divided
2 C shredded part-skim mozzarella cheese, divided
1 med. zucchini cut in half lengthwise and thinly sliced (2 C)
1/2 large green bell pepper, cut in half lengthwise and thinly sliced (1 C)
1/4 C sweet red or white onion, thinly sliced
Preheat oven to 425°F.
Use tomatoes held at room temperature until fully ripe. Core and slice tomatoes, cut each slice in half. Place pitas on 2 baking sheets, brush with oil. Arrange tomato slices on each pita, dividing evenly. Sprinkle with Parmesan cheese and half of the Italian seasoning. Bake until tomatoes are heated and pitas begin to crisp, about 10 minutes. Sprinkle tomatoes with half of the mozzarella cheese. Top with zucchini, green pepper and onion. Sprinkle with remaining mozzarella and Italian seasoning. Bake until cheese is melted and vegetables are crisp-tender, about 10 minutes. Serve with crushed red pepper, and additional Parmesan cheese, if desired.
Serves 4
Flounder & Tomatoes with Mediterranean Flavors
1 lb. fresh tomatoes
1 med onion, cut into thin wedges
2 tsp. garlic, minced
1/4 C black olives, pitted
1T olive oil
1 1/4 tsp. Italian seasoning, divided
3/4 tsp. salt
1/4 tsp. black pepper
4 flounder fillets (about 6 oz each)
In a 11 x 17 microwaveable dish, combine tomatoes, onion, garlic, olives, olive oil, 3/4 teaspoon of the Italian seasoning, salt and pepper until well blended. Cover loosely with waxed paper.
Microwave on HIGH (100% POWER) for 4 minutes. Stir; cover loosely and microwave 4 minutes longer. Sprinkle fillets with remaining 1/2 teaspoon of the Italian seasoning. Tuck under both ends of each fillet and arrange on top of tomato mixture. Cover loosely with waxed paper.
Microwave on HIGH for 7 minutes and let stand 3 minutes. To serve, spoon the tomato mixture over the fillets.
Serves 4
Here at Home Farm Herbery we love fried green tomatoes. Do you? If you have never tried them, please do. They are simply wonderful. I sometimes think we keep a garden in our old age just for green tomatoes!
Fried Green Tomatoes
4 large or 6 med. green tomatoes, thickly sliced
1 C flour
2 teaspoons salt
2 teaspoons black pepper
1/2 teaspoon cayenne pepper
oil for frying
Soak tomatoes in a mixture of about 2 quarts water and 2 tablespoons salt for about 1/2 hour.
In a large plastic food bag, mix flour, salt, pepper and cayenne. Drain tomatoes and drop a few slices at a time into the bag and shake to coat completely. Heat oil in a large skillet and fry coated tomato slices until browned on each side, about 2 minute per side. Season to taste with additional salt and pepper.
Serves 6 -8
Home Farm Herbery’s Fried Green Tomatoes
2 large unripe tomatoes (about 1 pound)
1/3 cup cornmeal or polenta (rounded measure)
1/4 teaspoon salt
nonstick cooking spray and a little butter for the pan
Optional Toppings:
coarse salt
freshly ground black pepper
sour cream
Core the tomatoes, and thinly slice off the ends. Cut the tomatoes into half- inch-thick slices (you'll get about 3 or 4 slices per tomato) and set aside.
Combine the cornmeal and salt on a dinner plate. Mix until uniformly blended.
Dredge the tomato slices in the cornmeal mixture, pressing it into the cut surfaces of the tomatoes to create a thick coating.
Place a large skillet or sauté pan over medium heat for several minutes. Spray the hot pan with nonstick spray, and melt in a little butter. After a few seconds, tilt the pan to distribute the butter, then add the coated tomatoes.
Fry the tomatoes on each side for 8 to 10 minutes, or until crisp and golden. You might need to add a little more butter at some point to keep them from sticking.
Remove the tomatoes from the pan, and transfer them to a wire rack over a tray to cool. (This retains their crispy texture.) Wait at least 5 minutes before serving, as the insides of the tomatoes will have become very hot and will need to cool down a little.
Serve warm, and pass some coarse salt, a pepper mill, and if you like, some sour cream to spoon on top.
YIELD: 2 to 3 servings (2 to 3 thick slices per serving)
PREPARATION TIME: 5 minutes, plus 20 minutes to cook
Home Farm Herbery’s Green Tomato Pie
6 med. green tomatoes (about 1 3/4 lbs.)
1 C sugar
3 tablespoons flour
1 1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1 1/2 teaspoons lemon zest
1/2 teaspoon salt
2 tablespoons butter
Preheat oven to 400° F.
Blanch tomatoes in boiling water for 20-30 seconds. Remove from water, core and peel. Cut prepared tomatoes into 1/4 inch slices.
In a large saucepan, combine sliced tomatoes with 1/4 C water. Bring to a boil, cover, reduce heat and simmer for about 5 minutes. Remove tomatoes from liquid with a slotted spoon, reserving boiling liquid.
Combine flour, 1 C sugar, salt, cinnamon, nutmeg, cloves and lemon zest. Add flour mixture to liquid. Cook, stirring constantly just until boiling. Remove from heat and stir in butter until melted. Gently stir in prepared green tomato slices. Cool slightly 10-15 minutes, and spoon into the unbaked pie crust. Top with top pastry crust, crimp and seal edges. Cut venting slits in tops crust and sprinkle lightly with sugar. Bake for about 40 minutes or until crust is golden brown.
Basic Dough for Pie or Tart Crusts
1 cup all purpose flour 1 tsp. salt
1/3 cup vegetable shortening
2-3 tablespoons ice water
Makes a single 9 inch pie crust, double for two crust pies.
Measure salt & flour into a bowl. Cut in shortening thoroughly. Sprinkle in ice water 1 tablespoon at a time, mixing until all the flour is moistened and dough almost cleans the sides of the bowl. 1 or 2 tablespoons of ice water can be added, if necessary.
Roll out dough and fit in pie pan. For a baked shell, either prick the bottom and sides with a fork, or use pie weights so the shell doesn't puff up. Bake at 425° for 8-10 minutes or until lightly browned.
Serves 6-8
Chilled Curried Green Tomato Soup
1 tablespoon olive oil
3 minced garlic cloves
1 large onion, finely chopped
2 teaspoons curry powder
1 large potato, peeled and cubed
4 large green tomatoes, peeled and cubed (about 2 lbs.)
2 cups chicken or vegetable stock (we prefer vegetable stock with ½ cup dry white wine)
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 tablespoon sugar
1/2 cup whipping cream
salt and pepper to taste a
Additional fresh mint for garnish
Heat oil over medium-low heat in a large saucepan. Add garlic, onion and curry powder. Cook, stirring frequently, until onion is soft but not browned, about five minutes. Add tomatoes, potato, stock, cilantro, mint, and sugar. Bring to a boil. Reduce heat, cover and simmer for about 35 minutes.
Purée soup in batches in a blender or food processor. Return to saucepan and stir in cream. Let cool and season to taste with salt, pepper and additional sugar if desired.
Cover and refrigerate for at least 3 hours. Taste and adjust seasonings before serving. Garnish with mint and/or cilantro leaves if desired. Serve cold.
Serves 4 -6
Green Tomatoes with Goat Cheese
4 medium green tomatoes
1 tablespoon balsamic vinegar
2 teaspoons minced fresh or dried oregano leaves
1 cup crumbled goat cheese (feta or Chevre)
4 teaspoons olive oil
salt and coarsely ground fresh ground black pepper
Cut tomatoes into 1/2 inch thick slices. Coat a shallow baking dish with oil. Place tomato slices, in a single, overlapping layer, in the bottom of the baking dish.
Sprinkle tomatoes with vinegar scatter minced oregano over tomato slices. Top with crumbled goat cheese and drizzle with olive oil.
Broil 5-8 inches below a preheated broiler and broil until tomatoes are hot and cheese is just starting to brown, about 7-8 minutes. Season with salt and pepper and serve.
Serves 4
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Author Bio Box: Arlene Wright Correll
 Resources: Excerpted from “Food For Thought Series” by Arlene Wright-Correll
For more gardening or cooking information click http://www.learn-america.com/ and click on Arlene’s Books you can download or buy my gardening & cook books. All my royalties from the sale of my books go to the St. Jude Children’s Research Hospital and we thank you for your attention to this site.
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