Swistak Farm - Tomato Recipes

Baked Parmesan Tomatoes
4 tomatoes (halved horizontally)
1 teaspoon fresh oregano (chopped)
1/4 cup grated parmesan cheese
1/4 teaspoon of salt
4 teaspoons of extra virgin olive oil
Freshly ground pepper to taste

Preheat oven to 450 degrees. 
Place tomatoes cut-side up on a baking sheet.
Top with parmesan cheese, oregano, salt, pepper, and drizzle with oil.
Bake until tomatoes are tender (~15 minutes).

Fresh Tomato Salsa
4 cups diced tomatoes
1/4 cup of red-wine vinegar
1/2 cup of fresh cilantro (chopped)
3/4 cup of red onion (finely diced)
1 to 2 jalapenos (seeded and minced)
1/2 teaspoon of salt
Pinch of cayenne pepper

Combine tomatoes, onion, vinegar, jalapeno, cilantro, salt and cayenne in a medium sized bowl.
Refrigerate until serving.

Check out the following pages for more information about tomatoes and peppers at Swistak Farm.
Shrimp Salad Stuffed Tomatoes
1 lb shrimp (peeled, tails removed, cooked, and chopped.
1 stalk of celery (finely diced)
10 Kalamata olives (finely chopped)
2 teaspoons reduced fat mayonnaise
1/4 cup of fresh basil (minced)
1 medium shallot (minced)
1 teaspoon of white-wine vinegar
4 large ripe tomatoes (cored)
Pinch of freshly ground pepper

Add shrimp, celery, basil, olives, shallot, mayonnaise, vinegar, and pepper in a medium bowl.
Carefully hollow out the inside of each tomato using a melon baller or a small spoon.
Fill each tomato with a generous 1/2 cup of shrimp salad.
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