Vegetarian tomato recipes?

So this summer I have been given a ton of tomatoes and I have no clue what to do with them. NO tomato soup recipes please.Vegetarian tomato recipes?
Title: Tomato and Mozzarella Bruschetta


Categories: Breads, Italian,


Yield: 4 servings





3 tomatoes; finely chopped


1/2 Red onion; finely chopped


2 tb Capers


1/4 c Chopped fresh basil


1/4 lb Fresh mozzarella; finely


-chopped


2 tb Balsamic or red wine vinegar


4 tb Olive oil


Salt and pepper


4 sl Toasted italian bread





Preheat broiler. In a large bowl combine tomatoes,


onion, capers, basil and mozzarella. Stir in balsamic


vinegar and olive oil. Season with salt and


pepper. Top toasted bread with the mixture and


place on baking sheet. Broil until cheese melts. Serve hot.


Alternative: Substitute 1 cup canned northern white


beans for cheese and just top toasts with mixture.


Yield: 2-4 servings


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Baked Stuffed Tomatoes





Serving Size : 6 Preparation Time :0:00


Categories : Main Dish





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


2 tablespoons vegetable oil


1 teaspoon onion -- chopped


1/4 pound ground beef


1/2 cup grated cheese


1 teaspoon salt


1 cup cooked rice


6 large ripe tomatoes





Grease an 8x8x2 inch baking dish. Heat oil in skillet; brown onion and ground beef. Stir in cheese, seasonings and rice. Set aside. With a sharp knife, cut a 1/4 inch slice from top of each tomato. Cut around inside of tomatoes, being careful not to cut through the bottom. Scoop out center pulp. Sieve the tomato pulp and set aside the liquid. Sprinkle each tomato with salt. Lightly fill the tomatoes with filling. Place tomatoes in baking dish. Pour the tomato juice over tomatoes. Bake in a 375 degree oven for 20 to 25 minutes. Garnish


with parsley.


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Baked Tomatoes Stuffed With Spinach





Serving Size : 1 Preparation Time :0:00


Categories : Tomatoes Vegetables





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


1 1/4 Lb. fresh spinach (1 1/2 pkg. frozen)


1/2 C. freshly grated Parmesan cheese


2 Tbsp. mayonnaise


2 Tsp. grated onion


salt and pepper


3 Large or 6 medium ripe tomatoes





Wash spinach well; trim, drain and cook in water clinging to it.


Cook frozen spinach only until thawed and heated


through. Drain and chop in processor or blender with 1/3 cup


of the Parmesan, mayonnaise and onion. Season with salt and


pepper. Halve large tomatoes or leave medium tomatoes whole.


Scoop out seeds and some of the pulp. Sprinkle with a little


salt and drain upside down for 5 minutes or more. Preheat oven


to 400 degrees. Pile spinach into tomatoes; sprinkle with remaining


Parmesan and place in ovenproof dish. Top each with dot of


butter and bake for 10 to 15 minutes until bubbling hot.


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Broccoli Stuffed Tomatoes





Serving Size : 1 Preparation Time :0:00


Categories : Tomatoes Vegetables





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


6 Medium tomatoes


1 Pkg. frozen chopped broccoli -- (10 oz.)


1/2 C. shredded cheese of your choice


1 C. soft bread crumbs


1/4 C. mayonnaise


2 Tbsp. chopped onion


2 Tbsp. grated Parmesan cheese





Wash tomatoes; cut tops from tomatoes, scoop out pulp,


leaving shells intact. Reserve pulp for other use. Sprinkle


cavities of tomatoes with salt and pepper. Cook broccoli.


Drain well. Combine broccoli, cheese, bread crumbs, mayonnaise


and onion. Mix well. Stuff tomatoes. Sprinkle with Parmesan


cheese. Bake 30 minutes at 350 degrees.


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Italian Stuffed Tomatoes








Serving Size : 1 Preparation Time :0:00


Categories : Tomatoes Vegetables





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


1 C. precooked rice


4 Oz. process cheese food (1 c.) -- grated


2 Tbsp. olive oil


1/2 Clove garlic -- chopped


6 Large tomatoes


1/4 Tsp. salt


2 Tbsp. olive oil





Grease 8 x 8 x 2-inch baking dish. Heat in skillet the


olive oil and cook garlic until lightly browned. Stir cheese,


oil and garlic into rice. Rinse and remove stems from tomatoes.


CutVegetarian tomato recipes?
Too bad you don't want tomato soup! I've got a few really good recipes and it's great gazpacho weather.





I would suggest dicing the tomatoes if they're large (quarter roma tomatoes and halve large cherry tomatoes, leave smaller cherry tomatoes whole) and tossing them with similarly-sized chunks of fresh mozzarella, basil cut in chiffonade, olive oil, balsamic vinegar, and a bit of kosher salt and black pepper.





Do you like Bloody Mary's? They're pretty easy to make... this is a gazpacho-inspired one. Peel the tomatoes (you can de-seed if you want), then put them into a blender with some peeled cucumber, de-stringed celery, and a little bit of fresh horseradish if you like it. Add hot sauce and booze.





I think tomatoes are good stuffed. They're also good roasted (they caramelize and get all uber-num). Just brush with balsamic vinegar and olive oil and put on some pressed garlic, kosher salt, black pepper, etc if you want.





If you REALLY have a lot, consider making your own tomato sauce and tomato paste so you have great pasta sauce all winter long. You could also make your own chili and can that. (Canning is a bit of a production, but it's really easy.)





Last suggestion: wash and stem a ton of those cute little cherry and pear tomatoes. The smaller, the better! The size of a golf ball is a bit too big. You want closer to gumball. :-) Melt a tablespoon or two of butter in a skillet (you can add some olive oil if you want). Heat it over medium to medium-high. Once it's all melted and hot, dump in the tomatoes and start shaking the skillet back and forth pretty quickly. The tomatoes will start to burst open. This is good. Once about a third to half of them are burst, add a couple of tablespoons of minced fresh herbs. Rosemary is really good. Basil obviously works, too. I would not use sage or mint here, but experiment. Keep shaking for another thirty seconds or so. Salt and pepper to taste. Serve. Ta-da! Another couple of yummy additions are pressed garlic just before you add the herbs and a good pour of half-and-half or cream after the herbs have started releasing their fragrance. If you go the dairy route, you need to cook it a bit longer so it thickens up.
Try a tomato-zucchini gratin. I got this from Vegetarian Times magazine:





take 2 lbs of tomatoes and 2 lbs of zucchini and slice about 1/4 inch. Drape them over a colander and sprinkle salt all over to help draw out the moisture. Let sit for about 45 minutes. Then rinse the zucchini and pat dry. Wipe the tomatoes with a paper towel.





Saute the zucchini in a skillet with 2 tsp of olive oil over med-high heat until browned.





Meanwhile, chop up about 2 TBS kalamatta olives and thinly slice 4 cloves of garlic. You'll also need 1/4 Cup chopped basil and 3/4 Cup grated parmesan cheese.





Begin layering your ingredients in a 8 or 9 inch greased baking dish. Start with a layer of zucchini, then tomatoes, Sprinkle 1Tbs olives, half of basil and garlic and 1/4 Cup parmesan. Season with salt and pepper. Then repeat with a second layer using up all the ingredients.





Drizzle with olive oil and cover with foil. Bake in 375 degree oven for about 15 min, remove foil and bake for another 10 until top is browned and bubbly. Bon Apetite!
Salsa


Pico de gallo





You can make spagettis sauce and freeze it too.


1 pound uncooked spaghetti


1 cup broccoli florets


1 (15 ounce) can whole kernel corn, drained


1 cup fresh sliced mushrooms


1 cup sliced carrots


2 (8 ounce) cans tomato sauce





DIRECTIONS


Bring a large pot of salted water to boil, add spaghetti and return water to a boil. Cook until spaghetti is al dente; drain well.


Combine broccoli, corn, mushrooms, carrots and tomato sauce in large sauce pot. Cook on medium heat for 15 to 20 minutes or until vegetables are tender. Stir occasionally to keep sauce from sticking. Serve sauce over spaghetti.
Bruschetta is always a winner!





Chop the tomatoes and mix in a bowl with chopped fresh basil and fresh minced garlic, to taste. Add a little olive oil, if desired, and serve over toasted bread.
try marinara sauce. which marine do you like?