EASY ROASTED TOMATO SAUCE
This is so easy and perfect for the end of the season when you have more tomatoes that you know what to do with. I'm not big on canning, so this is the way I preserve the bounty of my harvest the easy way! It's very fast and much easier to make than it sounds.
- 3 medium onions (I prefer Vidalia's, but any white sweet pepper is fine) sliced thin
- 2 - 3 lbs (about 8-12 large fruit) heirloom tomatoes, thickly sliced (I often
make individually colored batches, using only golden colored tomatoes, or black fruit or pink fruit)
- 3/4 cup fresh chopped basil leaves, the smaller the leaf the better
- 2 Tablespoons fresh chopped oregano (or you may use 1/2 teaspoon dried)
- 1/2 cup fresh chopped Italian (flat leafed) parsley (or regular curly parsley if you don't have Italian)
- 3-6 Tablespoons seasoned bread crumbs
- 3 Tablespoons freshly grated parmesan.
Preheat oven to 375 degrees
- 2-3 cloves minced garlic
- 2 Tablespoons balsamic vinegar (this sounds strange but its important
for full flavor)
- 1/4 teaspoon sugar (you may skip if using sweet type tomatoes)
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup extra virgin olive oil
Combine all dressing ingredients. Using a large baking or roasting pan: layer onions and tomatoes drizzling the dressing over each layer. Keep layering. Put the cheese and breadcrumbs on top layer. Bake one hour. If it gets juicy, you may spoon off the extra liquid. I like to keep it all in for more flavor.
I let the pan cool and just spoon out servings in zipper freezer bags and freeze.
That's it! Use over pasta or any recipe calling for tomato sauce. The
sweet, rich flavor of the Heirloom tomatoes really comes out when baked.
Scoop the pulp from one large cooked eggplant (roasted). Puree in a blender or food processor with garlic, lemon juice, dark oriental sesame oil and salt, stir in fresh parsley. Serve with pita wedges.
SALSIFY- Oyster Plant a Blanc-
1 Tablespon flour
2 Tablespoons lemon juice
1/2 teaspoon salt
into 3 cups boiling water.
Drop in 2 cups peeled oyster plant and cook for 7-10 minutes. Serve with 2 tablespoons melted butter with chopped chives or parsley, or any cream sauce.
- 8 thick slices good italian bread- or one whole loaf
- 1/2 cup extra virgin olive oil
- 10 cloves garlic minced
- 16 slices provolone cheese
- Tablespoons chopped basil leaves
- sea salt
- fresh ground pepper
Preheat grill. Drizzle oil on both sides of the bread, and rub with garlic.
Place on grill until golden brown on the the first side. Turn over and plant all the other ingredients on it. Grill until cheese is melted.
GREEN PEAS FRENCH STYLE
Good for slightly large, or starchy old peas from the garden, that are past perfection.
- 3 cups shelled English Peas
- 1 medium head Boston or similar butterhead lettuce
- 1/2 teaspoon salt
- 1-2 Tablespoons sugar
- 4 Tablespoons minced scallions
- 4 Tablespoons softened butter
Place in a heavy bottomed pan and barely cover with cold water. Simmer over moderate heat for 20 minutes.**Alternately -you may take the heart from a head of lettuce and place the peas inside with a dash of pepper and sugar, tieing up the leaves and steaming in a small quantity of water for about 20 mnutes. Serve with melted butter and/or cream.
EASY ITALIAN STUFFED PEPPERS
Preheat oven to 375F degrees.
- 3 red ripe sweet bell peppers
- 1-1/2 Tablespoon extra virgin olive oil
- 1-1/2 Tablespoons balsamic vinegar
- 1-2 cloves garlic minced
- 3/4 to 1 lb fresh heirloom tomatoes cut in large cubes
- 1 cup fresh mozzarella cheese in cubes
- 1/2 cup fresh basil chopped
Cut the peppers in half and seed them, and remove the whitish ribs. You may cut a slim slice off the bottom so they stand up better.
Shake up the oil, vinegar, garlic, salt and pepper. Add the tomato cubes and cheese and basil. Fill up each pepper half with the mixture and bake about 40 minutes until tender.
PAUL PAPONETTI'S PICKLED PEPPERS
(old PA Dutch recipe from Willard family, 1910 or older)
- peppers - wash, dry and core them, cut in rings or lengthwise (he uses: Hungarian wax, anaheim chile, habenero, cayenne- but any hot pepper will do)
- take 2/3 cup white vinegar
- 1/3 cup water
- 3 tablespoons salt per quart
- over top pour 3/4 tablespoon alum
Cover. Let them sit in sun in jars for at least 10 days to 2 weeks. Open lid, pour in more vinegar, seal them and put away. They don't need to be boiled or "canned".
MABEL KULP'S (95 years old) CHOW CHOW VEGGIES
(she was the head cook at Sasonsmanville PA, for 50 years)
(oh my, but you can decrease this recipe for your own use)
- 20-30 gallons water
- 10lbs sugar
- 1 gallon vinegar
Put in whatever veggies you want; cauliflower, carrots, snap beans, onions and so forth. Mix and boil. Can it the way you would any vegetable.
Makes 600-800 quarts
Here’s an authentic reicpe I found in the old copy of Pennsylvania
Dutch Cookbook, 1966 from the Culinary Arts Press, Reading PA:
- 2 quarts green beans
- 1 large head cauliflower- sparated into flowerets
- 3 cups shelled fresh lima beans
- 3 cups fresh whole kernel corn
- 1 qt onions chopped
- 5 green peppers chopped
- 2 qts green tomatoes chopped
- 3 qts cider vinegar
- 4 cups sugar
- 1/2 cup salt
- 2 TBsp celery seeds
- 2 TBsp yellow mustard seeds
- 2 TBsp dry mustard
- 1 TBsp turmeric
Cut the beans in half, then in peices. Cook beans, cauliflower florets, limas
and corn in boiling water until tender. Drain. Mix the onions, tomatoes, and peppers in the with the cooked vegetables in a very large heavy kettle. Bring the vinegar to boiling and stir in the sugar and spices. Pour vinegar mixture over vegetables. Bring to a boil and cook for 20-25 minutes or until thoroughly heated, stirring occasionally. Pour into sterilized jars and seal.
Makes about 12 pints.
Ground Cherry Pie
SUBMITTED BY: Janice
"Ground cherries, also known as husk tomatoes, produce tiny tomato-like fruits in papery husks on low, lanky bushes. This is an old Mennonite recipe with a crumb topping."
- 2-1/2 cups ground cherries
- 1/2 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 2 tablespoons water
- 1 (9 inch) pie shell
- 3 tablespoons all-purpose flour
- 3 tablespoons white sugar
- 2 tablespoons butter
Preheat oven to 425 degrees F (220 degrees C).
Wash ground cherries and place in unbaked pie shell. Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle water over top. Mix together 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top cherry mixture with crumbs.
Bake in the preheated oven for 15 minutes, reduce temperature to 375 degrees F (190 degrees C) and continue to bake for 25 minutes until crumbs are golden brown.
HEIRLOOM TOMATO TOWER
Preheat oven to broil.
- 1 Amazon Chocolate (or other " black " tomato I sell)
- 1 Brandywine tomato (or "Tiffin Mennonite", or one of my other big pink tomatoes )
- 1 Summer Cider (or Eva's Amish Stripe, Old German or similar) tomato
- 1/2 cup chopped fresh basil
- 2 large balls fresh mozzarella (if you can find it or whole milk commercial brand Mozzarella)
- good virgin olive oil
- good balsamic vinegar
- 1 loaf thick Italian bread
- 2 cloves garlic
- sea salt
Slice bread into 1 inch thick slices, drizzle with olive oil on both sides.
Slice tomatoes and cheese into 1/3 inch rounds.
On cookie sheet, arrange in single layer, put in oven.
Chop basil and peel garlic.
After broiling bread for about 8 min. flip over. Remove bread when toasted dark on one side. Rub garlic along toasted bread.
Broil again for another 4 minutes. Arrange slices of tomato and cheese on each slice of bread, sprinkle with basil and drizzle vinegar. Sprinkle with a pinch of salt. Serve warm.
STUFFED SCHIMMEIG STOO (STRIPED HOLLOW CAVERN) TOMATOES
- 12 Tomatoes
- 1/2 cup chopped bell pepper (Bogatyr Ukrainian Pepper, if you have grown it)
- 1 cup chopped onion (I like sweet ones like Vidalia)
- 1 hot pepper (cayenne, Martins Carrot, Hinklehatz or the like) seeded and chopped
- 3 cups cooked rice (1 cup raw long rice)
- 6 slices bacon, crisp and crumbled
- salt and pepper to taste
- soft buttered bread crumbs
- 3/4 cup shredded mozzarella or Monterey Jack cheese
Hollow out rest of interior of tomatoes.
Cook in skillet onion, hot pepper and sweet pepper.
Cook covered over low heat about 10-15 minutes.
Add rice and bacon, and season to taste.
Stuff this mix into tomatoes, sprinkle with bread crumbs and cheese. Put in casserole with 1/4 cup water to keep it from sticking.
Cook in 425 degree oven for 15-20 minutes until tender.
FRESH HEIRLOOM TOMATO SALSA
from Elaine Milhimes, New Oxford PA
Let mixture sit for one hour at room temperature, serve at room temperature.
- 4 cups chopped heirloom tomatoes ( your choice)
- 1/4 onion finely chopped
- 1-4 hot chile peppers ( your choice) seeded and finely chopped
- 1 teaspoon seasoned salt
- 1-3 garlic cloves minced
Store in refrigerator.
SAVORY SUMMER TOMATO PIE
by Connie Shuff, York PA
Preheat oven to 425 degrees. Bake pie crust. Reduce heat to 400 degrees.
- 1 pie crust - 9 inches
- 6 cooking type or paste, meaty type tomatoes
- 1/2 cup fresh basil chopped fine
- 12 cup onion chopped
- 1/4 cup sweet red, yellow or orange pepper-chopped
- 3 tablespoons balsamic vinegar
- 1/4 cup virgin olive oil
- 1/2 teaspoon salt
- 1 teaspoon sugar (optional)
- 3/4 cup seasoned bread crumbs
- 1/4 cup parmesan cheeze shredded
- 1/2 cup bacon crumbled
- 1 cup mozzarella cheese shredded
Mmix tomatoes, basil, onions, peppers, vinegar, oil, sugar and salt.
Allow to stand for 15 min.
Add bread crumbs, cheese and bacon.
Put half the mixture into the pie crust. Layer with mozzarella cheese, then
the remainder of mixture. Cover with foil and bake at 400 degrees
for 25 to 30 min.
Take off foil and sprinkle with 1/2 cup mozzarella cheese.
Bake uncovered for 4 min. until cheese melts. Take from oven and serve,
garnish with parsley and carrot curls.