Can You Mix Both The Flower And Bread Crumbs Together Tomatoes – Gems of the Garden

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Tomatoes – Gems of the Garden

Tomatoes are the jewel of the garden. There is nothing like a ripe and juicy tomato picked at the height of the growing season, especially from summer to autumn. Did you grow a large crop of tomatoes this year? Do you sneak out at night to leave bags of ripe tomatoes on your neighbor’s doorstep? At least leave them a recipe card?

While tomatoes have many juicy health benefits, their biggest selling point is lycopene, a carotenoid linked to a lower risk of macular degeneration and several types of cancer, including prostate, cervical, skin, breast and lung cancer.

Tomatoes are best stored outside the refrigerator. Semi-ripe tomatoes will ripen in a few days at room temperature. Once ripe, tomatoes can be stored for up to two days without refrigeration. If you have too many to eat or give away, store them in the warmest part of the fridge. Then let them come back to room temperature before eating for optimal flavor.

Wash tomatoes gently in cold water before eating. Cut them into slices to eat plain or with salt and pepper. Drizzle with a little olive oil. Stack them on a whole grain sandwich or add a slice to a grilled cheese sandwich. Chop tomatoes and mix them into fresh salads or add them to sauces, soups or chili. You can even throw them on the grill or under the broiler. There is no wrong way to eat tomatoes!

Instead of stockpiling your extra tomatoes to your friends and neighbors, why not make some wonderful new dishes?

Tomato flowers

8 medium-sized tomatoes

Salt and pepper to taste

2 cups frozen corn kernels, thawed or fresh corn on the cob

1/3 cup chopped red onion

1/4 cup chopped red pepper

3 tablespoons chopped fresh cilantro

2 tablespoons of fresh lime juice

1 to 2 tablespoons finely chopped jalapeno pepper

1/2 teaspoon of salt

Combine all ingredients except tomatoes in a small bowl. Cover and chill for 2 to 4 hours. Remove from refrigerator about 30 minutes before assembling the tomatoes. Cut the tomatoes. Slice each tomato from top to bottom, leaving about 1/4 – 1/2 inch uncut at the bottom. Turn and cut the tomatoes twice more to make 8 equal slices, but leave the slices attached at the bottom. Lightly sprinkle the tomatoes with salt and/or pepper. Place each tomato in a decorative colorful bowl and spread the tomatoes for the filling. Spoon one large spoonful of the corn salsa into each tomato. Tomato blossoms are also good with grilled shrimp for a light lunch.

Fried tomatoes and roasted garlic mayonnaise

Fried tomatoes

3 medium, firm red or green tomatoes

1/2 cup all-purpose flour

1/4 cup milk

2 beaten eggs

2/3 cup fine dry breadcrumbs or cornmeal

1/4 cup olive oil

1/2 teaspoon of salt

1/4 teaspoon Watkins black pepper

1. Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle the slices with salt and pepper. Let the tomato slices stand for 15 minutes. Meanwhile, put the flour, milk, eggs and breadcrumbs in separate shallow bowls.

2. Heat 2 tablespoons of olive oil in a pan over medium heat. Dip the tomato slices in milk, then flour, then eggs, then breadcrumbs. Pan-fry half of the coated tomato slices at a time, 4-6 minutes on each side or until browned. When cooking the remaining tomatoes, add olive oil as needed.

Mayonnaise with roasted garlic

8 large fresh garlic cloves, unpeeled

1 teaspoon extra virgin olive oil

1 cup real mayonnaise

1/4 teaspoon Watkins chili powder, Watkins paprika, and Watkins nutmeg

1 tablespoon of fresh lemon juice

Salt, to taste

Freshly ground Watkins black pepper to taste

1. Place unpeeled garlic in a microwave-safe bowl and drizzle with olive oil.

2. Microwave unpeeled garlic cloves on high for 1 to 1 1/2 minutes until very soft; let it cool down a bit. Squeeze the garlic from the peels into a small bowl. Mash the garlic with a fork until smooth.

3. Add mayonnaise, spices, lemon juice, salt and pepper.

Serve fried tomatoes with garlic mayonnaise.

Tomato and olive bread salad

2 pounds large, ripe tomatoes (5 or 6, depending on size)

1/2 cup finely chopped red onion

1 sweet pepper of any color, chopped

1 cup pitted green olives, roughly chopped

1/2 teaspoon of salt

1/2 teaspoon Watkins granulated black pepper

2 cloves of garlic, peeled and chopped

1 loaf thick white bread, cut into large cubes (6-8 cup cubes)

1/4 cup olive oil

1 cup torn fresh basil leaves

In a large tomato mixing bowl, peel and dice the tomatoes, discarding the cores. Mix red onion, pepper, green olives, salt, black pepper and garlic. Set aside to release the juices.

Preheat oven to 375 degrees F. In a large baking dish, toss bread cubes and olive oil to coat lightly. Bake for 10-15 minutes, stirring once, until lightly browned.

Cool for 10 minutes, then pour the tomato and olive mixture over the toasted bread to coat. Stir in most of the basil and arrange the salad on a serving plate or six individual salad plates. Sprinkle the remaining basil on top. For six.

This is a great main course salad, and the bread can also be grilled instead of baked and then topped with grilled chicken or shrimp.

Tomato and crab

24 cherry tomatoes or 12 small tomatoes

6 ounces crabmeat (drain if canned)

2 green onions, diced

1 celery stalk, finely chopped

2 tablespoons of mayonnaise

1/2 teaspoon Watkins parsley

1/4 teaspoon Watkins Dill Weed

Salt and pepper to taste

1/2 cup crumbled Italian Seasoned Croutons

Cut off the tops of the tomatoes. Hollow out the inside. In a medium bowl, combine the crabmeat, onion, celery, mayonnaise, parsley, dill, salt and pepper. Stuff each tomato. Chill until serving. Just before serving, sprinkle with crushed croutons

Tomato and paprika salad dressing

Spice up a traditional tomato and mozzarella salad or vegetable salad with this dressing, or use it as a light sauce for fish, grilled chicken breast or pork chops.

3/4 pound plums or other ripe tomatoes

3 tablespoons of red wine vinegar

1 to 2 teaspoons light brown sugar

1 small clove of garlic, roughly chopped

1/2 teaspoon Watkins paprika

1/4 cup extra virgin olive oil

Watkins sea salt and Watkins black pepper

Cut a shallow x in the bottom with a tomato paring knife. Bring a medium saucepan of water to a boil. Place the tomatoes in boiling water for 30 seconds. Using a slotted spoon, transfer the tomatoes to a bowl of cold water. When they are cool enough, peel them and discard them.

Cut the tomatoes lengthwise into quarters. Discard the seeds with your fingers.

Transfer the tomatoes to a blender. Add vinegar, sugar, garlic and paprika and mash until smooth. Remove the center cap and with the blender motor running, add the oil in a steady stream and mix well. Season with salt and pepper. Makes 1 1/2 cups.

Tomatoes are “blanched” in a hot water bath to easily remove the skins, which gives the dressing a smoother texture.

Tomatoes add color, flavor and healthy ingredients to your recipes.

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