Tomatoes , Tomato Pie, Stuffed Tomatoes And Much Much More About Tomatoes.
Heirloom Tomatoes Are In The Photos Here.
What Are Heirloom Tomatoes?
An heirloom Tomato also known as a Heritage Tomato is an open pollinated tomato. They are all natural tomatoes and they are not hybrid tomatoes. You should know that Heirloom Tomatoes are not as disease resistant as modern tomatoes and they don't have the long shelf life of modern tomatoes. But the real reward you get with a Heirloom Tomato is the flavor. Heirloom Tomatoes have the best flavor in the world.
You really should plant Marigolds around your Heirloom Tomatoes to keep tomato pests away from your Heirloom Tomatoes. Most tomato pests can not stand to be around marigolds. Plant your marigolds as soon as the danger of frost has passed and let the marigolds get established before you plant your Heirloom Tomatoes.
Remember to water your tomato plants either before the sun comes up or after the sun has set. You want the soil your tomatoes are planted in to remain moist but not wet. I usually prepare the place I am going to be planting my tomatoes in every year by mixing topsoil with very well rotted manure or compost. You want the mixture to be about 70 percent top soil and 30 percent well rotted manure or compost.
You will need to place tomato collars made out of cardboard and duct tape around the stalk of each tomato plant when you plant it. You want the tomato collar to go about 3 " below the soil and extend 3 " above the soil to keep away cut worms, slugs, and etc.
At the same time I plant my tomato plants I put a wire tomato cage in place. I put it about 4 - 6 inches down in the ground and secure it with tent stakes. This insures the wire tomato cage stays in place and supports my tomato plant.
Save your coffee grounds and egg shells and place them around the base of each tomato plant. This provides a lot of needed nutrients to your tomato plants.
Tomato Pie Recipe
How to Make Fried Green Tomatoes
Crabmeat Stuffed Tomatoes
Tomato Pie Recipe
This to me is one of the best recipes for tomato pie I have ever eaten. If you've never had tomato pie you need to make this recipe and see what you think. For Your Tomato Pie You Will Need
1. 4 Large Vine Ripe Tomatoes Sliced Thin
2. Fresh Basil Chopped up fine.
3. 1/2 Cup Of Chopped Green Onion including the tops.
4. 1 9 Inch Pre Cooked Deep Dish Pie Shell.
5. 1 Cup Of Grated Mozzarella.
6. 1 Cup Sharp Cheddar Cheese Grated
7. 1 Cup Of Dukes Mayonnaise. If you can't get Dukes use Kraft.
Salt and Pepper to taste.
Place your tomato slices in a colander salt and set in the sink for 10 minutes.
Then you want to layer the tomato slices, chopped basil and the onion in the pre baked pie shell. Season with salt and pepper. Mix the cheeses and mayonnaise in a bowl together well and spread on top of the tomato slices and bake for 30 minutes and until it is lightly brown. Cut into slices and serve while warm. You can if you wish add a cup of ricotta cheese in the layers of the pie as you are putting your layers together. I guarantee you that you will have the best tomato pie you will ever eat.
Tomato Coulis Recipe
1. 6 Pounds Of Vine Ripened Tomatoes about 12 large Tomatoes
2. 2 Tablespoons Unsalted Butter
3. 2 Tablespoons High Quality Olive Oil
4. 2 Cups Fine Chopped Yellow Onion
5. Sea Salt and Freshly Ground Black Pepper
6. 1 Cup Fresh Chopped Italian Parsley
1. Bring a large heavy pot of salted water to a rolling boil. Drop the tomatoes into the pot of boiling water one at a time and leave for 10 to 15 seconds. Remove with a slotted spoon and drop into a bowl of cold water. Proceed until all your tomatoes have been scalded and then drain them.
2. The tomatoes will now peel easily. Remove the peels and stems, cut the tomatoes in half and use a spoon to scoop out the seeds and liquid inside the tomatoes. Coursely chop the tomatoes and reserve.
3. Heat the butter and oil together in a large heavy pot over low heat. Add in the chopped onions, cover and cook until the onions are tender and lightly colored about 25 minutes.
4. Stir in the chopped tomatoes and bring to a boil. Season with fresh ground sea salt and fresh ground black pepper. Reduce the heat and simmer uncovered until the Coulis is some what thickened and reduced. Which will probally take you about 40 minutes to do.
You can put your tomato coulis up in jars or freeze it in freezer cartons.
We like it as soon as it gets done over a hot biscuit just as the biscuit comes out of the oven. Oh so good.
Green Tomato Apple Pie
If you've never had a piece of Green Tomato Apple Pie then you should get busy and make one real soon. Click that link for this great recipe. Its truly one of the best pies in the world.
We've all become a little tomato crazy. When they're good they're just so darned good! Vine-ripened tomatoes are one of summer's chief garden stars. Most folks we know try to grow at least a few plants of their own, trading varieties and compliments among friends at the harvest. We've all come to cherish that just ripened rosy treasure, still warm from the sun, eaten out of hand, sprinkled with sea salt, or popping jewel colored minatures into our mouths like candy. An assortment of tomatoes with their various hues, thickly sliced and marinated with fresh herbs, balsamic vinegar, and olive oil just long enough to heighten the flavor of all three. Pure heaven.
Today with the renaissance of heirloom tomatoes in all their colors, shapes and sizes, tomato time in the garden and at the farmers market is more of a celebration than ever. Heirlooms are tomatoes that come from a pure strain of seed, never having been crossbred with any other variety. They are the true royals of the tomato family, never compromised to insure, long-distance travel, lengthy shelf life, or worst of all, refrigeration that kills the taste of a good tomato.
Its hard to get enough of the taste of tomatoes during their short season, so capture the intense flavor of these beauties at their full ripeness every way you can, in chutneys, juices, preserves, sorbets, sauces, and desserts while you can. Today there are terrific sun dried tomatoes available in oil, with spices or herbs in every form you can imagine, and fabulous italian canned tomatoes picked and preserved at their peak of freshness. We always have oven roasted tomatoes on hand to brighten a dish. Sometimes we roast them long and slow, sometimes more quickly at a higher tempature. Often we allow them to air dry for a day or two on a warm surface. A stash of sweet roasted tomatoes in the fridge is a luxury we always want. With so many options, its now easy to have the taste of summer all year long.
Spinach And Ricotta Stuffed Tomatoes
A hallowed-out ripe tomato makes a naturally delicious cup for a salad or cold food. Or you could do a hot stuffed tomato like the recipe to the side there.
The technique is simple. Select large tomatoes and the riper the better. Cut off the tops with a knife. Scoop out the insides leaving a sturdy wall. Salt the inside of the tomato cavities and set aside upside down on a paper towel for at least 30 minutes.
With large tomatoes you will need about 1/2 cup of stuffing for your tomatoes. You can let your imagination run wild here and try out different stuffings and toppings.
Stuffed cherry tomatoes are a bit more work but well worth the effort and you can create some beautiful dishes with stuffed cherry tomatoes.
We've all come a long way since we all complained about the pale pink hot house tomatoes that used to be all that was available in winter. Now year round romas, cherry tomatoes on the vine, imported tomatoes and more are available usually year round in a supermarket near you and if your careful you can find some very tasty tomatoes even in the middle of winter.
Upside Down Tomatoes
I just tried this last year and I really enjoyed growing upside down tomatoes on my front porch. I purchased my upside down tomato planters from the people down at the bottom of this hub page and I tell you it was a delight to grow them and you should have seen my neighbors faces when they saw the upside down tomatoes. So why don't you try growing some this year and see how you like them.
I grew the Heirloom Black Krim tomatoes in my upside down tomato planters and you should have seen how people looked at them. And the taste of those tomatoes was just simply wonderful.
The Heirloom Black Krim Tomatoes are the best tasting homegrown tomatoes that you'll ever grow in your life. I usually start them indoors about six weeks before I transplant them outdoors.
Spinach And Ricotta Stuffed Tomatoes
1. 8 Ripe Vine Ripened Tomatoes.
2. Salt For Draining The Tomatoes.
3. 3 Tablespoons High Quality Olive Oil.
4. 1 Cup Fine Chopped Yellow Onion.
5. 10 Oz. Of Frozen Chopped Spinach thawed and all the liquid squeezed out by hand.
6. Salt , Black Pepper and Nutmeg.
7. 1/4 Cup fresh grated Parmigiano-Reggiano Cheese plus extra for topping tomatoes.
8. Finely Chopped Italian Parsley.
9. 1 Cup Of Ricotta Cheese.
10. 2 Large Egg Yolks.
1. Wash and dry the tomatoes and cut off the tops. Scoop out the seeds and centers of each tomato. Salt the cavities and set the tomatoes upside down on a paper towel to drain for 30 minutes.
2. Heat the olive oil in a skillet over medium heat, add the onions and cook until tender.
3. Chop the spinach and add it to the pan with the onions. Season with salt, pepper, and nutmeg, and cook over 10 min. for about 10 min.
4. Preheat the oven to 350 degrees.
5. Beat the ricotta and and egg yolks together thoroughly. Add the spinach and onion mixture, 1/4 cup of the Parmigiano-Reggiano Cheese and the parsley and season with salt and pepper.
6. Gently blot the tomato cavities with a paper towel and set each tomato in a shallow lightly greased baking pan. Divide the stuffing mix among the tomatoes and then top each tomato with more of the Parmigiano-Reggiano Cheese. Bake until the tops of the tomatoes are brown and bubbly. Serve at once.
It really surprises people at how really wonderful these tomatoes taste. They are truly some of the best tomatoes you will ever taste in your life.