I Love Tomatoes!
Welcome to my tribute page to the worlds greatest fruit masquerading as a vegetable -the little red beauty that is the tomato.
On this lens you'll find a few of my favourite tomato recipes as well as links to more than a few I wish I'd thought of. You'll also find lots of great quality tomato products, nutritional information and clips.
On this lens you'll find a few of my favourite tomato recipes as well as links to more than a few I wish I'd thought of. You'll also find lots of great quality tomato products, nutritional information and clips.
The Menu
- Tomato Recipe Books
- Tomatoes Are Good For You!
- The Tomato Gallery
- Yes but why are these things good?
- Herby Tomato and Olive Salad
- Gazpacho
- Bloody Mary
- Tomato Salsa
- Provencal Tomatoes
- Spicy Tomato Soup
- Tamatar Cut
- Cous Cous Stuffed Tomatoes
- How To Skin A Tomato
- Buy Tomatoes
- Buy Tomato Products
- Grow Tomatoes
- Roast, Slice, Dice And Cook Your Tomatoes
- Serve Your Tomatoes
- Show The Tomatoes You Care
- Tomato Auctions
- Tomato Clips
- Del.icio.us Tomatoes
- Tomato Links
- Tomato Blogs
- Looking for some great recipes?
- Comments
- Other Lenses You Might Enjoy
Tomato Recipe Books
Tomatoes Are Good For You!
Tomatoes are a rich source of lycopene and flavonoids which possess possible anticarcinogenic properties. In addition they are an excellent source of Vitamin C, Vitamin A and B-complex vitamins as well as potassium and phosphorus.
The Tomato Gallery
Yes but why are these things good?
and what the heck is potassium?
Vitamin C prevents scurvy and boosts the immune system, it may also help to prevent cancer heart disease and strokes.
Vitamin A helps the body develop new and healthy tissue, boosts the immune system, helps prevent night blindness and may help prevent cancer.
Phosphorus is vital for the formation of strong teeth and bones, boosts energy, reduces stress and anxiety, regulates hormone production, boosts kidney function and helps the body to absorb calcuim.
B-Complex Vitamins boost the metabolism, boost the functions of the immune and nervous systems, help prevent anemia, maintain healthy skin and muscle tone and may help prevent some forms of cancer.
Potassium helps prevent heart disease, hypoglycemia, diabetes, obesity and kidney disease. It helps keep muscles strong, bowels regular and reduces stress and fatigue. It may also help to lower high blood pressure.
Lycopene and flavonoids are a rich source of antioxidants which may have anti-aging and anticarcinogenic properties.
Vitamin A helps the body develop new and healthy tissue, boosts the immune system, helps prevent night blindness and may help prevent cancer.
Phosphorus is vital for the formation of strong teeth and bones, boosts energy, reduces stress and anxiety, regulates hormone production, boosts kidney function and helps the body to absorb calcuim.
B-Complex Vitamins boost the metabolism, boost the functions of the immune and nervous systems, help prevent anemia, maintain healthy skin and muscle tone and may help prevent some forms of cancer.
Potassium helps prevent heart disease, hypoglycemia, diabetes, obesity and kidney disease. It helps keep muscles strong, bowels regular and reduces stress and fatigue. It may also help to lower high blood pressure.
Lycopene and flavonoids are a rich source of antioxidants which may have anti-aging and anticarcinogenic properties.
Herby Tomato and Olive Salad
1 pound nice flavoured tomatoes
1 crushed clove garlic
1 tablespoon balsamic vinegar
3 tablespoons olive oil
2 oz mozzarella cheese
handful of chopped black olives
handful fresh basil leaves
handful of parsley
handful of chives
Salt and fresh ground Black Pepper
1. Chop the tomatoes into thick wedges.
2. Mix the crushed garlic with the vineagar, oil, chives and parsley.
3. Toss the tomatoes and chopped olives in the dressing.
4. Arrange the tomatoes on a serving dish with the mozzerella and scatter the basil over the top.
Serve with a good bread to mop up the juices.
1 crushed clove garlic
1 tablespoon balsamic vinegar
3 tablespoons olive oil
2 oz mozzarella cheese
handful of chopped black olives
handful fresh basil leaves
handful of parsley
handful of chives
Salt and fresh ground Black Pepper
1. Chop the tomatoes into thick wedges.
2. Mix the crushed garlic with the vineagar, oil, chives and parsley.
3. Toss the tomatoes and chopped olives in the dressing.
4. Arrange the tomatoes on a serving dish with the mozzerella and scatter the basil over the top.
Serve with a good bread to mop up the juices.
Gazpacho
10 oz of bread diced into 1/2 inch cubes
21 oz. of chopped fresh tomatoes
3 cloves of crushed garlic
2 chillies deseeded and diced
2 Spanish onions chopped
2 red and yellow bell peppers diced
1 cucumber diced
7-8 tablespoons of olive oil
2 tablespoons of sherry vinegar
Water as required
A handful of chopped mint and parsley
1tsp Cumin
Chop tomatoes. Transfer chopped tomatoes and tomato juices to large bowl. Add the rest of the ingredients. Let stand at room temperature 1 hour.
Puree gazpacho adding water as required in blender until smooth. Chill for at least 2 hours before serving. Garnish with fresh chopped mint and parsley and season with salt and pepper.
21 oz. of chopped fresh tomatoes
3 cloves of crushed garlic
2 chillies deseeded and diced
2 Spanish onions chopped
2 red and yellow bell peppers diced
1 cucumber diced
7-8 tablespoons of olive oil
2 tablespoons of sherry vinegar
Water as required
A handful of chopped mint and parsley
1tsp Cumin
Chop tomatoes. Transfer chopped tomatoes and tomato juices to large bowl. Add the rest of the ingredients. Let stand at room temperature 1 hour.
Puree gazpacho adding water as required in blender until smooth. Chill for at least 2 hours before serving. Garnish with fresh chopped mint and parsley and season with salt and pepper.
Bloody Mary
20 ounces tomato juice
6 ounces chili vodka*
2 dashes Hot Pepper Sauce
1 dash Worcestershire style sauce*
Pinch celery salt
Pinch black pepper
1 lime, juiced
Ice
Combine all ingredients in a pitcher, stir thouroughly to ensure the flavours have time to mix. Add 2 large glasses filled with ice and serve.
*Chili vodka is available commercially but I prefer to make my own by adding a few sliced chillies to a bottle of vodka and leaving them to marinade for a week or two.
*Worcestershire sauce isn't veggie friendly but there are many veggie versions available which work just as well.
6 ounces chili vodka*
2 dashes Hot Pepper Sauce
1 dash Worcestershire style sauce*
Pinch celery salt
Pinch black pepper
1 lime, juiced
Ice
Combine all ingredients in a pitcher, stir thouroughly to ensure the flavours have time to mix. Add 2 large glasses filled with ice and serve.
*Chili vodka is available commercially but I prefer to make my own by adding a few sliced chillies to a bottle of vodka and leaving them to marinade for a week or two.
*Worcestershire sauce isn't veggie friendly but there are many veggie versions available which work just as well.
Tomato Salsa
2-3 medium sized fresh tomatoes diced
1/2 red onion, finely diced
1 tbsp olive oil
2 hot green chillies deseeded and finely chopped
Juice of one lime
A large handful of chopped fresh coriander
1/2 tsp of cumin
Pinch of salt and fresh ground black pepper.
1. Simply combine all the ingredients in a bowl and mix thoroughly to ensure the flavours combine.
2. Chill for 2-3 hours and serve as part of a Mexican meal or to accompany a snack of tortilla chips.
1/2 red onion, finely diced
1 tbsp olive oil
2 hot green chillies deseeded and finely chopped
Juice of one lime
A large handful of chopped fresh coriander
1/2 tsp of cumin
Pinch of salt and fresh ground black pepper.
1. Simply combine all the ingredients in a bowl and mix thoroughly to ensure the flavours combine.
2. Chill for 2-3 hours and serve as part of a Mexican meal or to accompany a snack of tortilla chips.
Provencal Tomatoes
8 firm medium tomatoes
3 tbsp olive oil
3 cloves crushed garlic
1 tsp salt
small bunch parsley, finely chopped
1 tsp herbes de provence
3 tbsp white breadcrumbs
freshly ground black pepper to taste
Cut the tomatoes in half and fry cut side down in the oil until browned.
Combine the rest of the ingredients in a bowl.
Place the tomatoes cut side up in an overproof dish and sprinkle the combined ingredients over the top and place in a medium oven for 15-20 minutes, until the tomatoes are soft and the breadcrumbs golden and crispy.
Serve warm with bread to mop up the juices.
3 tbsp olive oil
3 cloves crushed garlic
1 tsp salt
small bunch parsley, finely chopped
1 tsp herbes de provence
3 tbsp white breadcrumbs
freshly ground black pepper to taste
Cut the tomatoes in half and fry cut side down in the oil until browned.
Combine the rest of the ingredients in a bowl.
Place the tomatoes cut side up in an overproof dish and sprinkle the combined ingredients over the top and place in a medium oven for 15-20 minutes, until the tomatoes are soft and the breadcrumbs golden and crispy.
Serve warm with bread to mop up the juices.
Spicy Tomato Soup
1 Tin of chopped tomatoes
1 red bell pepper diced
1 medium onion finely chopped
4 cloves crushed garlic
1 mild green chili deseeded and finely chopped
1 Tbsp tomato puree
2 bay leaves
2 Tbsp lemon juice
Salt and black pepper to taste
Olive oil
1 Tbsp smoked paprika
Pinch of cayenne pepper or a dash of hot pepper sauce.
Vegetable stock as required.
Chopped fresh herbs to garnish.
Fry the onion, garlic, bell pepper and chili in olive oil until softened.
Add the rest of the ingredients except for the vegetable stock and simmer gently for another few minutes.
Remove from the heat and leave to cool. Blend adding the vegetable stock as required until the desired consistency is achieved.
Reheat and serve garnished with fresh herbs.
1 red bell pepper diced
1 medium onion finely chopped
4 cloves crushed garlic
1 mild green chili deseeded and finely chopped
1 Tbsp tomato puree
2 bay leaves
2 Tbsp lemon juice
Salt and black pepper to taste
Olive oil
1 Tbsp smoked paprika
Pinch of cayenne pepper or a dash of hot pepper sauce.
Vegetable stock as required.
Chopped fresh herbs to garnish.
Fry the onion, garlic, bell pepper and chili in olive oil until softened.
Add the rest of the ingredients except for the vegetable stock and simmer gently for another few minutes.
Remove from the heat and leave to cool. Blend adding the vegetable stock as required until the desired consistency is achieved.
Reheat and serve garnished with fresh herbs.
Tamatar Cut
1/2 Pint of Tomato Juice
1tbsp Corn Flour
pinch of salt
1tbsp Coriander powder
1tsp Turmeric
4tbsp vegetable oil
4 green chillies slit on one side
1tsp cumin seeds
1tsp fenugreek seeds
a few curry leaves
6-8 whole medium skinned tomatoes
juice of 1 lemon
a handful of fresh coriander chopped.
Pour the tomato juice into a pan over a low heat, add the cornflour and stir until the juice has thickened slightly and is smooth. Add the salt, turmeric and coriander powder. Increase heat slightly and simmer.
Whilst the sauce is simmering away heat the oil in a frying pan and fry the chillies, curry leaves, cumin and fenugreek seeds. When the oil becomes aromatic and believe me you'll know!, pour the spicy oil over the curry and cover quickly. Add the whole tomatoes turn off the heat and leave for at least two hours to infuse. Ideally you should leave it overnight in the fridge for the best flavour but a couple of hours or so is sufficient.
Just before serving heat for 15-20 mins until piping hot. Garnish with the lemon juice and coriander leaves and serve with rice, couscous or bread.
1tbsp Corn Flour
pinch of salt
1tbsp Coriander powder
1tsp Turmeric
4tbsp vegetable oil
4 green chillies slit on one side
1tsp cumin seeds
1tsp fenugreek seeds
a few curry leaves
6-8 whole medium skinned tomatoes
juice of 1 lemon
a handful of fresh coriander chopped.
Pour the tomato juice into a pan over a low heat, add the cornflour and stir until the juice has thickened slightly and is smooth. Add the salt, turmeric and coriander powder. Increase heat slightly and simmer.
Whilst the sauce is simmering away heat the oil in a frying pan and fry the chillies, curry leaves, cumin and fenugreek seeds. When the oil becomes aromatic and believe me you'll know!, pour the spicy oil over the curry and cover quickly. Add the whole tomatoes turn off the heat and leave for at least two hours to infuse. Ideally you should leave it overnight in the fridge for the best flavour but a couple of hours or so is sufficient.
Just before serving heat for 15-20 mins until piping hot. Garnish with the lemon juice and coriander leaves and serve with rice, couscous or bread.
Cous Cous Stuffed Tomatoes
4 medium tomatoes
50 g couscous
100 ml of vegetable stock
2 spring onions, finely chopped
25 g feta cheese
1 tablespoon chopped fresh parsley
1 tablespoon of chopped fresh coriander
Zest of 1 lemon
Sea salt and black pepper(to season)
1. Place the couscous in a mixing bowl and add the hot stock. Leave to stand until fully absorbed then fluff up with a fork to separate the grains.
2. Slice the top of the tomatoes and put aside as you'll need them later. Scoop out the insides of the tomatoes. Chop the tops of the tomatoes finely and add to the couscous. You can also add the insides to the cous cous but if you don't like the seeds just discard them.
3.Add the rest of the ingredients (except the coriander) and mix thoroughly. Season to taste.
4. Place the filling inside the tomatoes and bake in a medium-hot oven for 10-15 minutes, until the tomatoes are soft. The tomatoes should still be holding their shape so don't leave it too long!
Garnish with the chopped coriander and serve warm.
50 g couscous
100 ml of vegetable stock
2 spring onions, finely chopped
25 g feta cheese
1 tablespoon chopped fresh parsley
1 tablespoon of chopped fresh coriander
Zest of 1 lemon
Sea salt and black pepper(to season)
1. Place the couscous in a mixing bowl and add the hot stock. Leave to stand until fully absorbed then fluff up with a fork to separate the grains.
2. Slice the top of the tomatoes and put aside as you'll need them later. Scoop out the insides of the tomatoes. Chop the tops of the tomatoes finely and add to the couscous. You can also add the insides to the cous cous but if you don't like the seeds just discard them.
3.Add the rest of the ingredients (except the coriander) and mix thoroughly. Season to taste.
4. Place the filling inside the tomatoes and bake in a medium-hot oven for 10-15 minutes, until the tomatoes are soft. The tomatoes should still be holding their shape so don't leave it too long!
Garnish with the chopped coriander and serve warm.
How To Skin A Tomato
Firstly Bring a pan of water to the boil, while that's boiling fill a bowl with cold water. Next get your tomatoes make a shallow X shaped cut in to bottom of each. Drop each one very briefly (no more than ten seconds) into the pan of boiling water then quickly remove and place in the bowl of cold water.
Remove your tomatoes from the cold water and peel the skin off from the X cut on the bottom up.
Remove your tomatoes from the cold water and peel the skin off from the X cut on the bottom up.
Buy Tomatoes
Buy Tomato Products
Grow Tomatoes
Roast, Slice, Dice And Cook Your Tomatoes
Serve Your Tomatoes
Show The Tomatoes You Care
Tomato Auctions
Tomato Clips
Tomato Links
- Tomato.org
- All about tomatoes
- WHFoods: Tomatoes
- Non-profit foundation providing reliable, scientifically accurate, personalized information for convenient and enjoyable healthy eating.
- Tomatoes - How to Prepare and Eat Tomatoes
- Available year round the ubiquitous tomato comes into its own in the summer. Find out how to choose tomatoes, store tomatoes and prepare tomatoes for all manner of dishes.
- Tomato Seeds - Organic Heirloom Tomato Seeds and Heirloom Tomatoes
- TomatoFest is the ultimate resource for heirloom tomato seeds and heirloom tomatoes with over 600 organic heirloom tomato seed varieties along with growing information. Also, home of the Carmel TomatoFest heirloom tomato festival.
- All Recipes
- More than 510 fresh tomato recipes!
- Tomato: Technorati
- Blogs, Photos, Videos and more.
- BBC NEWS | Health | 'Tomato treatment' slows cancer
- An artificial version of the pigment that gives tomatoes their colouring could help treat prostate cancer, say researchers.
- Tomato Recipes
- What to do with the abundance of tomatoes from your garden including how to freeze, how to can and tomato recipes for salsa, tomato salad, dilly green tomatoes and tomato soup, tomato dumplings and tomato preserves.
- Abigals Best Tomato Recipes
- Collection of versatile tomato recipes
- Five Minute Tomato Sauce Recipe - 101 Cookbooks
- Quick, simple and easy tomato sauce recipe. Bright and clean flavors, a vibrant red in color, exudes the essence of tomatoes.
Tomato Blogs
- Natural Foodie: Recipes so good they had to be published again
- She decided to collect her recipes, and in 1987 her cookbook, "The New Maine Cooking," was...
- Vegetarian white chili to keep you warm this winter
- I always love my recipe for hearty, meaty, tomato-based chili, but lately I've been craving a lighter...
- Pie Sisters
- Savory choices are slim now but will expand, Alli says; gluten-free and vegan options are also in the...
- Masala's can fit all of your dinner needs
- Masala, an Indian Kitchen, has made sure to include an entirely vegetarian section of the menu, where...
Looking for some great recipes?
Comments
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Wbisbill Nov 26, 2010 @ 9:02 am | delete
- I am a tomato addict! Thumbs up!
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Janiece
Nov 19, 2010 @ 10:41 pm | delete
- Your tomato soup recipe sounds really yummy! I've favorited this lens so I can find your recipe again!
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KimGiancaterino Apr 28, 2009 @ 4:15 pm | delete
- I'm featuring this on my Topsy Turvy tomato planter lens. Squid Angel Blessed!
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seegreen
Apr 15, 2009 @ 7:51 am | delete
- Hi, I wanted to let you know that I added this lens to my tasty vegetarian recipes lens.
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LoveSimpleThings
Feb 6, 2009 @ 2:01 pm | delete
- Tomatoes are one of my favorite fruits! Yummy lens!!! :-)
Asaneagifts.com
Lensrolled it to my food related lenses:
http://www.squidoo.com/MINIATUREFOOD
http://www.squidoo.com/quickeasydinners
http://www.squidoo.com/EASY-QUICK-DINNER
http://www.squidoo.com/Miniature-TeaPots
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juliasofia44
Aug 28, 2008 @ 12:39 am | delete
- Good and great lens here!
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poutine
Aug 22, 2008 @ 2:45 pm | delete
- Very interesting lens. I love home grown tomatoes too.
Poutine
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stargazer00
Aug 9, 2008 @ 6:32 pm | delete
- Lots of info on tomatoes. I'm growing lots of them on my deck this summer. Yum! 5* and faved.
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Paraiba
Aug 4, 2008 @ 10:15 pm | delete
- Thanks for sharing! 5/5
Check out my Fine Gemstone Jewelry site.
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Gemstones-guy
Jul 30, 2008 @ 7:55 am | delete
- Tomato are the very liking frit in the world.
no one will be ther with our knowing that .
Sai
Tanzanite
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Clairwil
Clairwil
I was born and here I am all these years later a Squidoo addict. Mother is so proud.
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