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Tomatoes
are native to Peru and was brought north my Mexican Indians. Thomas
Jefferson recorded planting and eating tomatoes when many Americans
considered them poisonous.... as did all of Europe.
Although our ancestors may have found them
unappetizing, historians have questioned this phenomenon and can only
suppose that this disfavor was due to 'folklore'!
At a recent Food Demonstration
chefs presented a number of great tomato recipes. Below are two for your
taste tasting.
Menu Ideas
- Tomato Salsa - Makes 2 cups -
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4 med. tomatoes, peeled & minced
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1/2
cup minced onion
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1/2
cup minced celery
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1/2
cup
green pepper
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2 tablespoons wine vinegar
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3 tablespoons olive oil
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1 teaspoon salt
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1 tablespoon sugar
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1/2 teaspoon dried basil or rosemary
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1-2 canned green chilies, minced
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Serve as an appetizer with corn or tortilla chips; as a 1st
course salad piled into avocado halves;as a relish for grilled fish,
meats or South American food.
Combine and blend well. Cover and chill several hours or over
night. |
- Fresh Tomato Cake -
Serves 8
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1 cup lt. brown sugar
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1/2
cup shortining
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2 eggs
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1/2
cup chopped nuts (walnuts/ pecans)
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1/2
cup chopped dates 1/2 cup raisins
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2 cups peeled, cubed tomatoes
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3 cups sifted flour - all purpose
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon nutmeg
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1/2
teaspoon salt
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A good spice cake with
weird ingredients
Cream sugar & shortining. Add eggs, nuts, dates, raisins, &
tomatoes. Stir dry ingredients into tomato mixture.
Pour into greased & floured 9x13 in pan. Bake at 350 deg. for 30
minutes.
Beat with electric mixer until smooth.
Frost cooled cake. |
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