If you have tomato plants, they are probably getting ripe at this time. Fresh tomatoes from the garden are so delicious. Here are some old-fashioned tomato recipes.
Season 1 quart of canned tomatoes with 1 1/4 teaspoons salt, 1/8 teaspoon pepper, 2 tablespoons sugar, 1/2 tablespoon grated onion, and a few grains cayenne (if desired).
Moisten 1 1/2 cups of soft bread crumbs with 1/2 cup melted butter. Butter a deep baking dish, sprinkle with a thick layer of crumbs. Pour in tomato mixture and cover with remaining crumbs. Bake at 350 degrees for about 20 minutes, or until it is hot through and crumbs are nicely browned.
Tomato and Lima Bean Salad
- 4 to matoes
- 1 1/2 cups cooked lima beans
- 1 small onion (grated)
- 1 tablespoon parsley
- 1/2 cup nuts (finely chopped)
- 2 tablespoons minced celery or celery salt
- Salt and pepper to taste
- Dressing of your choice
- Cut a slice from the top of each tomato and, with a teaspoon, remove the pulp. To the beans (if very large, cut in half), add the onion, parsley, nuts, celery, and seasonings. Mix a little dressing with these ingredients and fill the tomatoes with the mixture. Pour more dressing over the top, or serve it separately. Garnish with lettuce.
Variation: The tomatoes may be cut in thick slices, and the other ingredients piled on top, if preferred.
Stewed Corn and Tomatoes
Cut the corn from 6 ears of tender, sweet corn. Cook until tender in as little water as possible, then add an equal quantity of stewed tomatoes. Add 1/3 cup butter and 1 tablespoon sugar. Season with salt and pepper. Heat to the boiling point, and serve.
Stewed Eggplant and Tomatoes
- 1 large eggplant
- 1 onion
- 2 tablespoons butter or bacon fat
- 1 pint canned tomatoes or 4 fresh tomatoes and 1/2 cup water
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Parboil the eggplant and boil for about 30 minutes. Cool, skin, and cut into half-inch squares. Mince the onion finely and brown it in the butter or bacon fat. Add the tomato, salt, and pepper (also the water if fresh tomatoes were used). Bring to the boiling point. Put in the eggplant and simmer for 30 minutes, stirring occasionally.
- Serve in a deep dish garnished with toast points or croutons.
Tomato and Onion Salad
Arrange a nest of heart lettuce leaves in a salad bowl. Place in the center 3 chilled tomatoes, cut in quarters. Slice a mild, sweet onion. Separate the rings and strew them over the tomatoes. Sprinkle all with green and red peppers, finely chopped. Serve with your choice of dressing.
Jessica Gerald is the publisher of Old Fashioned Homemaking.
Photo Credit: Miss Pupik