Tomato Recipes

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 -
- 4 med. tomatoes, peeled & minced
- 1/2 cup minced onion
- 1/2 cup minced celery
- 1/2 cup green pepper
- 2 tablespoons wine vinegar
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 teaspoon dried basil or rosemary
- 1-2 canned green chilies, minced

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
- 1 cup lt. brown sugar
- 1/2 cup shortining
- 2 eggs
- 1/2 cup chopped nuts (walnuts/ pecans)
- 1/2 cup chopped dates 1/2 cup raisins
- 2 cups peeled, cubed tomatoes
- 3 cups sifted flour - all purpose
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 1/2 teaspoon salt

FROSTING
- 8 oz. cream cheese
- 1 1/2 cups confectioner's sugar
- 3 tablespoons butter
- 1 teaspoon vanilla
- pinch of salt

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.

Menu Ideas

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