Grace's Tomato Recipes

Recipes From the Morris Farm’s Local Foods Tomato Themed Lunch September 5, 2010

Lots of people who attended the tomato tasting and lunch asked for recipes and here they are.  While it does not say so in the individual recipes almost all of the ingredients are organically grown.  I think it makes a difference in the taste of the finished product and as many studies have shown it makes a difference in the nutritional value.  In addition all of the produce was fresh and was grown locally.  The dulse and shrimp were wild harvested and the bacon was naturally raised on GMO free grain and processed with out nitrates.  I give you this information so that you can duplicate the recipes as much as possible or desired.  Following is a list of the ingredients and their sources or brands.

Thank you,  Grace

unbleached white flour with germ from Arrowhead Mills                         
cider vinegar from Spectrum Naturals
olive oil from Spectrum Naturals
spices, baking powder, baking soda, cornstarch, tapioca, from Frontier Herbs
eggs from Sparrow Farm in Pittston
milk from Straw’s farm in Newcastle
butter from Organic Valley
mozzarella cheese from Organic Valley
whole wheat flour from Crown of Maine
corn meal from Crown of Maine
tomatoes from Patchwork Farm in Brunswick, Morris Farm in Wiscasset and the gardens of
    Jill, Merry, Kandee, Grace and probably some others
zucchini from Merry
basil from Patchwork Farm
cilantro from Patchwork Farm
potatoes from Patchwork Farm
red,  green and hot peppers from Goranson Farm in Dresden
onions from Morning Dew Farm in Newcastle
garlic from Morning Dew Farm
husk cherries from Thirty Acre Farm in Whitefield
eggplant from Goranson Farm and Thirty Acre Farm
dulse from Ironbound Island
tempeh from Lalibella Farm in Dresden
shrimp from Creamer’s seafood in Waldoboro
bacon from Wee Bit Farm
Green Tomato Pie

        1.5 #green tomatoes (not hard green, showing white or a little pink is OK) halved, cored and thinly sliced lengthwise
        1  cups white sugar
        1 1/2 tablespoons cider vinegar
        2 teaspoon ground cinnamon
        1/2 teaspoon ground nutmeg
        1/4 teaspoon ground cloves
        1T flour
        1T tapioca granules or cornstarch
        1 recipe pastry for a 9 inch double crust pie (Recipe follows below)

    1.    Preheat oven to 350 degrees F (175 degrees C).
    2.    Place sliced green tomatoes in a colander and drain for 15 minutes, then turn into a large bowl and toss with the vinegar.
    3.    In a medium bowl, mix together sugar, cinnamon, cloves, nutmeg, and flour and tapioca or cornstarch. Sprinkle over tomatoes and toss to coat evenly.
    4.    Pour into pie crust and cover with top crust and cut a vent to allow steam to escape.
    5.    Bake at 350 degrees F  for 50 - 60 minutes, until bubbly and crust is brown.


Pie Crust

        1 3/4 cups flour
        2/3 cup unsalted butter
        1/2 t salt
        1/3 cup cold water

    1.    mix the flour and salt and cut the butter into the flour until crumbly
    2.    add just enough water so the dough holds together.
     3.    roll 1/2 the dough out on a floured surface and transfer it to the pie plate.
    4.    roll out the other 1/2 of the dough and cover the pie and crimp the edges to seal.

Green Tomato Spice Cake

        4 cups shredded green tomatoes
        1 tablespoon salt
        1/2 cup butter
        1 1/2 cups white sugar
        2 eggs
        2 cups all-purpose flour
        1 1/2 teaspoon ground cinnamon
        1 teaspoon ground nutmeg
        1/4 teaspoon ground cloves
        1/4 teaspoon salt
        1 teaspoon baking soda
        1/2 teaspoon baking powder
        1 cup raisins

    1.    Place shredded tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a fine sieve and rinse with cold water and drain 10 minutes (don’t squeeze or press pulp.)
    2.    Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan.
    3.    Cream butter and sugar. Add eggs and beat until creamy.
    4.    Sift together flour, cinnamon, nutmeg, cloves, baking soda, baking powder and 1/4 teaspoon salt. Add dry ingredients to creamed mixture. Dough will be very stiff. Mix well.
    5.    Add drained tomatoes and mix well. Add the raisins and mix again. Pour into the prepared 9 x 13 inch pan.
    6.    Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.




Half Sour Green Tomatoes

        1 quart hard green cherry tomatoes (no white or pink showing)
        3 T non iodized salt
        3 cups water
        1 t pickling spice
        1/2 t mustard seeds
        1/4 t whole black peppercorns
        1/4 t dill seeds
        several stalks fresh dill weed
        1 large unpeeled garlic clove, slightly flattened
    1.    Mix the salt, water and all the spices except the fresh dill and the garlic in a pot and bring to a boil, simmer 5 minutes and cool completely.
    2.    Sort, rinse and prick each tomato with a toothpick and place in a 1 quart wide mouth canning jar, along with the dill weed and garlic clove.
    3.    Cover completely with the cooled liquid and spices. Reserve extra liquid and spices in the refrigerator to replace liquid as it evaporates.
    4.    Place something (a 1/2 cup canning jar works well) in the jar to keep the tomatoes submerged completely.
    5.    Cover the jar loosely with a cloth, and keep at room temperature for 1 - 3 weeks. Check daily and if any harmless white scum appears, skim it off. Replace liquid as necessary. 
    6.    Taste a tomato periodically and when pickled to taste put a lid on the jar and refrigerate until use. 

“Sun” Dried Sungold Cherry Tomatoes

        ripe sungold cherry tomatoes
    1.    Cut the tomatoes in half lengthwise and place cut side up on a stainless steel (or other non-reactive) baking sheet or pan.
    2.    Place in a oven heated with a pilot light.  Check a couple of times a day. (Will take 3-5 days. Dry until leathery but not crisp.
    3.    Remove from oven, cool for 10 minutes and place in a twist top jar and seal.

Fried Green Tomatoes

        1 #green tomatoes (not hard green, showing some white or a little pink is best).
        1 egg, beaten
        1 cup corn meal
        1/4 teaspoon salt
        1/4 cup olive oil
    1.    Slice tomatoes crosswise into slices 1/4 inch thick.
    2.    Coat slices with egg.
    3.    Mix corn meal and salt in a bowl and coat egg covered tomato slices.
    4.    Fry in olive oil until lightly browned on both sides.


        2 lbs ripe tomatoes
        1 lb eggplant
        2 lb zucchini
        1 lb onion
        1/2 lb red pepper
        1/2 hot pepper, minced
        4 large cloves garlic, minced
        1/4 cup olive oil

1.        Core the tomatoes, remove the seeds from the zucchini if using oversized ones and cut them and the eggplant and red peppers into 1 inch pieces.
2.        Cover the bottom of a large baking pan with the olive oil and add all the rest of the ingredients, covering all with the tomatoes.
3.        Bake at 400 F for 1 hour until vegetables are tender, stirring occasionally.



Pizza Dough

        1 T honey or agave nectar
        1 1/2 t dry yeast
        1 cup warm water
        1  t salt
        3 cups white unbleached flour with germ

    1.    Add the honey or agave nectar to the water, dissolve the yeast in the mixture and let sit for 10 minutes until bubbly.
    2.    Add the salt and enough flour to make a ball of dough that is not sticky.
    3.    Knead the dough on a floured surface for 10 minutes and transfer to an oiled bowl and set to rise in a warm place for 1 hour or until doubled in bulk.
    4.    Divide the dough into 2 or 3 pieces and roll out to your desired thickness, top with sauce and mozzarella cheese and bake in a 500 F oven for 10 - 15 minutes until the crust and cheese are browned.
    5.    The dough can also be refrigerated for up to 2 days or frozen.  Bring to room temperature before rolling out.

Pizza Sauce

        3 lbs paste tomatoes
        4 large cloves garlic, minced
        1/2 hot red pepper, minced
        1 t salt
        1/4 cup olive oil
        1 -2 t dried oregano

    1.    Core the tomatoes and cut into chunks.
    2.    Coat a baking pan with the olive oil.
    3.    Add all the ingredients except for the oregano to the baking pan and bake for 1 - 1/2 hours at 350 F until most of the liquid from the tomatoes has cooked away.  Add the oregano and cool.
    4.    Process in a blender until smooth.


        2 lbs potatoes
        1 1/2 - 2 cups flour
        1 egg
        2 t salt

    1.    Boil the potatoes until tender, drain, cool enough to handle, peel and mash .
    2.    Beat the egg and combine it and the salt with the potatoes.
    3.    Add enough flour so that the dough holds together with out sticking.
    4.    Roll out portions of the dough on a floured surface to make a cylinder about 3/4 inch in diameter. On a diagonal cut pieces of dough 1/2 inch wide.
    5.    Drop dough pieces into 6 quarts of boiling water without crowding.  They will sink and then float.  Simmer for 8 - 10 minutes until cooked.  Remove with a slotted spoon to a bowl and drizzle a small amount of olive oil over the pieces to keep them from sticking together.  Repeat with the rest of the dough pieces.
    6.    Add to heated sauce and heat gently.  The cooked pieces of gnocchi can also be spread out on a baking sheet and frozen and then transfered to a storage container in the freezer.  To use drop in boiling water until heated.

Marinara Sauce

        4 lbs tomatoes
        1 lb onion diced
        1/2 cup diced red or green pepper
        3 large cloves garlic diced
        1/4 cup olive oil
        1 t salt
        1 cup loosely packed fresh basil

    1.    Coat a large baking pan with the olive oil and add the remaining ingredients.
    2.    Bake at 400 F until the most of the liquid released from the tomatoes has cooked away.  Cool.
    3.    Process in a blender until well mixed but some texture remains.
Rustic Corn Chips

        1 cup corn meal
        1/2 cup whole wheat flour
        1/4 t salt
        1 T oil (olive or sunflower)
        1/3 cup water

    1.    preheat oven to 375 F
    2.    Combine all the ingredients in a bowl and mix until a ball of dough can be formed.
    3.    Roll out pieces of dough on a floured surface as thin as possible and transfer to a well oiled baking sheet and bake for about 10 minutes until lightly browned, turning the pieces over once while baking.  Transfer to a rack to cool and repeat with the remaining dough. 
    4.    If any of the baked chips are not crisp return them to baking sheets and place in a 250 F oven until they are.  Cool and break the chips into pieces and store in a airtight jar.


        4 lbs paste tomatoes
        3/4 lb onion
        1 hot green pepper, minced
        1 t salt
        1/4 cup cider vinegar
        1/2 cup loosely packed coarsely chopped cilantro
        2 large cloves minced garlic

    1.    Cut the tomatoes in half, core, remove the seeds and cut into 1/4 inch pieces.
    2.    Cut the onion into 1/4 inch pieces and combine with the tomato and the rest of the ingredients in a pot and simmer until the onion is just barely translucent.
    3.    Refrigerate until serving or fill canning jars to within 1/2 of the top, cap and process in a boiling water bath for 10 minutes.

Sundried Tomato Biscuits

        4 cups unbleached white flour with germ
        1/2 cup butter
        1 1/2 cups milk
        1 t salt
        2 t baking soda
        4 t cream of tarter
        1/2 cup sundried tomatoes in olive oil cut into small pieces

    1.    Mix the dry ingredients.
    2.    Cut the butter in and add the tomatoes and the olive oil and stir in the milk until just mixed.
    3.    Preheat oven to 450 F.  Drop teaspoons of dough onto an unbaked baking sheet and flatten slightly and bake for 10 - 15 minutes until browned.