Tomato time


Gourmet Garden Tomato Salad

1 ½ lbs. red, yellow and orange tomatoes cut in ¼-inch slices
1⁄3 cup olive oil
1⁄3 cup balsamic vinegar
1 tbls. sugar
¼ tsp. salt
¼ tsp. pepper
½ cup Feta cheese, crumbled
1⁄3 cup fresh basil leaves, thinly sliced

Arrange tomatoes on a serving platter. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, salt and pepper; shake well. Drizzle over tomatoes. Top with cheese and basil. Serve immediately. Yields 6 servings. Edna Yoder, Clark, Mo.

Tangy Tomato Slices
1 cup vegetable oil
1⁄3 cup vinegar
¼ cup minced fresh parsley
3 tbls. minced fresh basil or 1 tbls. dried basil
1 tbls. sugar
1 tsp. salt
½ tsp. pepper
½ tsp. dry mustard
½ tsp. garlic powder
1 medium sweet
onion, thinly sliced
6 large tomatoes, sliced
In a small bowl or a jar with a tight-fitting lid, mix the first nine ingredients. Layer onions and tomatoes in a shallow glass dish. Pour the marinade over; cover and refrigerate for several hours. Yields 12 servings. Millie Gingerich, Clark, Mo.

Tomato Zucchini Tart
1 (9-inch) pie crust
1 package (4.4 oz.) light herb cheese spread
4 medium ripe tomatoes, thinly sliced
2 medium zucchini, thinly sliced
Salt and black pepper
Fresh thyme, chopped
Grated cheese (optional)
Spread cheese over bottom of crust. Arrange tomato and zucchini slices over cheese; sprinkle each layer with salt and pepper. Bake tart at 350° about 40 minutes or until zucchini slices are tender. Sprinkle with fresh thyme and grated cheese, if desired. Yields 4 servings. Ada Yoder, Clark, Mo.

Corn Pudding Stuffed Tomatoes
8 medium tomatoes
1 tsp. salt (divided)
½ tsp. pepper (divided)
2 tbls. all-purpose flour
2 tbls. sugar
½ tsp. baking powder
2 eggs, lightly beaten
1 cup half and half cream
1 cup whole kernel corn
2 tbls. butter or margarine, melted

Minced fresh parsley
Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle inside of each tomato with half of the salt and pepper. Invert on paper towels to drain. In a large bowl, combine flour, sugar, baking powder and remaining salt and pepper. Combine eggs, cream, corn and butter; stir into dry ingredients; spoon into tomatoes. Place in a shallow baking dish. Bake uncovered at 350° for 38 to 40 minutes, or until a knife inserted near the center of corn pudding comes out clean. Sprinkle with parsley. Yields 8 servings. Maryann Yoder, Clark, Mo.
Luncheon Tomatoes
6 medium ripe tomatoes
12 oz. small curd cottage cheese
1 medium onion, chopped
4 stalks celery, chopped
3 tbls. mayonnaise
¼ tsp. Worcestershire sauce
1⁄8 tsp. Tabasco sauce
Cut tops from tomatoes. Scoop out pulp, reserving shells. Chop pulp and combine with remaining ingredients in bowl; mix well. Spoon into tomato shells. Place on lettuce leaf-lined plate. Garnish with additional mayonnaise and paprika. Yields 6 servings. Martha Miller, Clark, Mo.

Tomato Cheese Melt
1 onion bagel or English muffin, split
¼ cup shredded cheddar cheese
1⁄8 tsp. cayenne pepper
2 tomato slices
1 tbls. shredded Parmesan cheese
On each bagel or muffin half, sprinkle half of the cheddar cheese and cayenne pepper. Top with a tomato slice. Sprinkle half of the Parmesan cheese over each tomato. Broil 6 inches from heat for 4 to 5 minutes or until cheese is bubbly. Yields 2 servings. Kathy Gingerich, Clark, Mo.

Tomato Soup Salad Dressing
1 (10 oz.) can tomato soup
1 cup apple cider vinegar
1 cup oil
1 ½ cup white sugar
1 1⁄3 tsp. paprika
1 tsp. salt
1 tsp. black pepper
1 medium onion
Mix dry ingredients with vinegar. Add the tomato soup and oil. Cut onion into several coarse pieces and place in a quart jar. Pour dressing over onion and seal. Always shake well before using. Refrigerate. Yields 1 quart. Liz Petersheim, Clark, Mo.

Taco Soup
1 lb. ground beef, cooked, drained
1 onion, chopped
1 (48 oz.) canned pinto beans, drained
1 (16 oz.) can corn, undrained
1 (16 oz.) can tomatoes, undrained
1 (16 oz.) can tomato sauce
1 ½ cups water
1 (4 ½ oz.) can green chilies, chopped
1 envelope Hidden Valley Ranch dip/dressing mix/>
Taco Seasoning
2 tbls. chili powder
1 ½ tbls. cumin
½ tsp. red pepper, crushed
1 ½ tsp. garlic powder
1 ½ tsp. onion powder
Mix together and cook on low for a few hours. Optional toppings for soup: nacho chips, sour cream and shredded cheddar cheese. Kelli Asbury Anthes, Junction City, KS

Tomato and Zucchini Casserole
1⁄2 lb. zucchini, sliced
½ lb. fresh tomatoes, sliced
1 onion, chopped
¾ tsp. pepper
½ tsp. sweet basil
½ lb. grated cheddar cheese
4 slices bread, cubed
½ lb. seasoned sausage, browned lightly
½ lb. Mozzarella cheese
Layer zucchini with first eight ingredients and top with mozzarella cheese. Bake in 350° oven for 45 to 60 minutes. Yields 6 to 8 servings. Marilyn Brinker, Washington, Mo.

Basil Cherry Tomatoes
3 pints cherry tomatoes, halved
½ cup fresh basil, chopped
1 ½ tsp. vegetable oil
Salt and pepper to taste
Lettuce leaves, optional

In a bowl, combine the tomatoes, basil, oil, salt and pepper. Cover and refrigerate until serving. Serve on lettuce if desired. Yield 4 to 6 servings. Edna Yoder, Clark, Mo.

This month’s recipes were tested by the northwest district of The Missouri
Association for Family and Community Education.

Brisket recipes will be featured in the November issue of  Today’s Farmer.
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Download a PDF of the above recipes here.

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