These delicious recipes from vendors were shared and sampled at Tomato Fest on July 29th, Enjoy!
GREEN TOMATO SLAB PIE, Denise Seiwert – Seiwert Farms
2 1/2 cups flour, 1 tablespoon sugar, 1 teaspoon salt, 2 sticks unsalted butter, very cold, 1/2 cup very cold water
2 sticks butter or margarine, 1 cup brown sugar, 1 1/2 cups flour, 1 teaspoon cinnamon
3 1/2 to 4 pounds mature green tomatoes, cubed (about 8 cups), squeeze of lemon juice, 1 cup sugar, 6 tablespoons cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg. Chop tomatoes. Sprinkle with salt and mix; put into a colander for at least 30 minutes to drain. Pie will not set well if tomatoes are not salted and drained.
Mix together flour, sugar, and salt. Cut the butter into the flour mixture using a pastry blender until the butter is pea-sized. Gently mix in water until the dough begins to come together. Knead gently two or three times to form a ball. Wrap in plastic wrap and chill in refrigerator for at least 1 hour.
HEAT oven to 375 degrees F. Line bottom of 10 x 15 x 1-inch baking sheet or jellyroll pan with parchment paper.
In large bowl, toss green tomatoes with lemon juice until coated. Add remaining filling ingredients and stir to evenly coat.
Melt butter or margarine. Mix with sugar, flour , and cinnamon until crumbly.
Roll out pie crust on a lightly floured surface and transfer to the prepared baking sheet. Alternately, press the crust into the bottom and sides of the pan if the dough is too soft to roll easily. Pour tomato mixture over crust and spread evenly. Sprinkle topping evenly over the filling. Bake until bubbling, 40-45 minutes. Let cool until just warm to set the filling.
EASY-PEASY PARTY APPETIZER, Paula Sims – Morning Harvest Farm
1-8oz. log summer sausage
10-12 grape or cherry tomatoes
Slice summer sausage thinly to get 20 pieces. Cover slices with a layer of stone-ground mustard. Cut dill pickles to cover each slice. Halve the tomatoes, enough for each slice. Spear each appetizer with a toothpick. Chill until ready to serve.
SPICY TOMATO JAM, Tricia Holmes – Holmes Made Salsa
6-lbs of fresh tomatoes
2-gallons of water
2-cups cider vinegar
1-cup apple juice
3-cups of brown sugar
3-teaspoons of salt
1/2-teaspoon cayenne pepper
1-teaspoon course black pepper
1-teaspoon ground mustard
1-teaspoon ground cumin
1-large lemon sliced thin with peel
1-Tablespoon minced garlic
2-cups of fruit pectin
Place tomatoes in large pot and pour the boiling water over them; allow to sit for 5 minutes. Remove tomatoes from boiling water and place in ice-water bath. Slip off skins and core stems.
Coarsely chop tomatoes in food processor. Combine tomatoes, vinegar, apple juice, brown sugar, salt, spices into a large non-reactive pot. Bring the mixture to a boil while stirring/ reduce heat and simmer, stirring frequently until liquid is reduced by half, 30-45 minutes. Add the lemon slices and cook 15 minutes. Scoop out lemon slices and add pectin. Remain on heat until pectin is dissolved.
Follow BALL canning direction for 15 minutes at a full boil. Makes approximately 5 pints.
USES FOR SPICY TOMATO JAM:
Meatloaf topping, grilled cheese sandwich, BLT’s, on bruschetta with a creamy cheese, roast beef, serve with fried eggs and bacon, mix with mayo for burgers, dab on pizza with caramelized onions and blue cheese or baked beans.
GARDEN FRESH BRUSCHETTA, Sarah May – Sarah Jane’s
Total Time: 14 minutes
Prep Time: 10 minutes
Cook Time: 4 minute
20-24 oz fresh tomatoes (4-5 roma tomatoes or 3-4 regular tomatoes) diced
1 clove garlic, minced
1/4 cup fresh lime basil chopped fine
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon each salt & pepper, or to taste
olive oil & fresh garlic for toasting
Dice tomatoes about 1/4″ and lightly drain.
Mix all ingredients and let stand at room temperature for 30 minutes.
Slice the baguette, brush with olive oil and toast or grill until lightly browned. Rub each toasted slice baguette with a clove of raw garlic.
Top with tomato mixture.