Are you preparing a quick and simple treat for your loved ones and friends? Try recipes with tomatoes.
They have an excellent taste, are refreshing, healthy and can be used to conjure up great treats.
After all, we have taken the liberty of collecting for you interesting and, above all, popular dishes that are just getting dusty.
Did you know that tomatoes are 90% water and packed with fiber? Do not hesitate to include them in your diet as soon as possible.
Homemade sun-dried tomatoes
Everything you make at home tastes many times better than what you buy. In this recipe, we will tell you how to make this delicacy in three different ways. The use of such dried vegetables is versatile, for example suitable for pizza recipes .
- 3 and 1/2 kg of firm ripe tomatoes
- 2 teaspoons of salt
- 1 teaspoon dried basil
- 1 teaspoon of dried oregano
- 1 teaspoon of dried thyme
- Cut the tomatoes in half lengthwise, cut out the hard part, and if they are very large, cut them into quarters of the same size.
- We remove all the grains without scraping the pulp. Spread the tomatoes on a surface and mix the basil, oregano, thyme and salt in a bowl. Sprinkle this mixture evenly over all the tomatoes.
We dry in the oven:
- To dry in the oven, spread the tomatoes in a baking dish and bake at 75 degrees for about 3 hours. Leave the oven door ajar for about 15 cm so that excess moisture can escape from the oven.
- After 3 hours, turn the tomatoes over and lightly press them with a spatula. We continue to dry, turning every hour and always pressing gently.
- Once the tomatoes are completely dry when pressed, they are done. Then just let it cool completely and store it in a jar.
Drying in a dryer for fruits and vegetables:
- Stack the tomatoes cut side up on the individual shelves of the dryer and set the temperature to approx. 60°C.
- We dry for 4 to 5 hours and then turn the tomatoes over, press them with fat or a spatula and continue drying. After 2 hours, turn again, squeeze and continue drying.
- Turn and dry until the tomatoes are completely dry.
- Drying is only possible in hot weather when the humidity is low.
- We will prepare shallow wooden trays, on the bottom of which we will spread nylon mesh.
- Place the tomatoes cut side down and cover with a protective mesh or cloth.
- We place in direct sunlight so that the trays are in an elevated place, under which the air will circulate.
- Once 1 and 1/2 days have passed, turn the tomatoes cut side up to direct sunlight and let them dry again.
- It takes a total of 3 days to dry in direct sunlight, and after sunset or in bad weather, the trays must be removed to a safe place where they will not get wet or even wet.
Tip: Glass or porcelain dishes are best for drying tomatoes in the oven. We never use aluminum foil and aluminum sheets because the acid in the tomatoes will react with this metal.
Sterilized vegetables are suitable for various occasions, whether as a side dish to meat, raw material for the preparation of dishes, or as a decoration, for example, on a savory cake. Try to prepare these beautiful red fruits in a similar way.
- 5 and 1/2 kg of ripe tomatoes
- 4 teaspoons of sea salt
- 4 tablespoons lemon juice (ideally bought in a bottle)
- 4 sterilized jars with a volume of 1 liter + lids with a safety cap
- Boil a large pot of water and make a cross on the bottom of each tomato with a knife so that the skin can be pulled off better later.
- Throw in the tomatoes all at once or in parts and let them cook for about a minute so that the skin starts to shrink. Then transfer it to cold water, this will loosen it.
- We gradually remove the skin from all the tomatoes and cut out the hard part from the stem.
- Squeeze the peeled tomatoes thoroughly into the jars so that there is a gap of 1.5 – 2 cm at the top.
- Add a teaspoon of salt and 1 tablespoon of lemon juice to each glass.
- Secure the lids and tighten thoroughly.
- We prepare a canning pot, stack well-closed jars in it and leave it to cannize for 45 minutes.
- Then take the jars out onto a heat-resistant surface, cover them with a clean towel and let them cool completely at room temperature.
- After cooling, we check that the jars are well closed and mark them with the date of canning.
- We store in a cool, dark place, thanks to which we can enjoy this delicacy for up to one year.
Every meal that you prepare at home tastes completely different from what you buy. It is much tastier, tastier, and most importantly, you have an overview of what you actually put in the given dish.
- 1 and 1/2 kg of medium-sized bush tomatoes
- 2 tablespoons of extra virgin olive oil
- 1 shallot
- 3 cloves of garlic
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon of tomato puree
- 2 teaspoons of balsamic vinegar
- 1/4 teaspoon cane sugar
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 sprig of fresh basil
- Cut the tomatoes in half and remove the seeds. We take out a large bowl, place a grater in it, on which we grate the pulp of the tomatoes.
- Discard the skins and prepare a medium-sized pot in which to heat the olive oil at a low temperature.
- Add finely chopped shallot, pressed garlic, salt and ground black pepper. Sauté for 3 minutes.
- Then add the tomatoes, tomato paste, balsamic vinegar, cane sugar, oregano, red pepper flakes and a sprig of basil.
- Cover with a lid and cook at a low temperature for 30 minutes. Stir occasionally during cooking.
- Finally, remove the basil sprig and add salt and pepper to taste.
This recipe is perfect for any tomato lover, especially if we also prepare a grilled cheese sandwich with it. It is a simple and very tasty lunch, but also a delicious dinner.
Even if we use a little imagination and decorate it appropriately, it can easily be part of a party and one of its courses. Some people even add grilled eggplant to this soup. You can find out how to make it among the recipes for grilled eggplant .
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon fresh unsalted butter
- 1 large white onion
- 1 – 2 large cloves of garlic
- 2 tablespoons semi-coarse flour
- 3 cups of chicken stock
- 800 g whole peeled plum tomatoes
- 1 and 1/2 teaspoons of sugar
- 1 sprig of fresh thyme
- 1/8 teaspoon ground black pepper
- Salt to taste
- Basil and chives for garnish
- Peel the onion and finely chop it. Clean and press the garlic.
- Put the oil and butter in a saucepan and heat until the butter melts.
- Add the onion and garlic and cook for about 8 minutes, stirring occasionally. Both should be soft with a golden tinge.
- Stir in the flour, pour over the chicken broth, add tomatoes, sugar, a sprig of thyme and 1/4 teaspoon of chopped basil.
- Bring to a boil, stirring regularly so that the flour does not stick to the bottom of the pot.
- Reduce the temperature, cover with a lid and cook for 40 minutes. After this time, remove the thyme sprig and dispose of it.
- Set aside the soup, let it cool down a bit, and then pour it into a blender or food processor and blend thoroughly.
- Rinse the pot and return the soup to the pot. Add salt and pepper to taste.
- Serve warm, not hot. Garnish with herbs.
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Fresh homemade ketchup
We love it as a seasoning for fries, roast meat, but also for boiled potatoes. In the store, we can get it from many manufacturers, with different ingredients, both sweet and hot. But nothing compares to making something at home.
- 4 whole cloves
- 1 bay leaf
- 1 cinnamon stick
- 1/4 teaspoon celery seeds
- 1/4 teaspoon chili flakes
- 1/4 teaspoon allspice
- 1 kg of plum tomatoes
- 1/2 teaspoon of salt
- 1/2 cup apple cider vinegar
- 5 spoons of cane sugar
- 1 large yellow onion
- 1 Anaheim chili pepper
- 1 – 2 cloves of garlic
- Kitchen twine
- Roughly chop the tomatoes, peel and finely chop the onion. Clean the garlic and cut it into cubes.
- From the canvas, we cut one layer with a size of approx. 15 x 15 cm, or 20 x 20 cm, so that the spices can be wrapped in it.
- Place the clove, bay leaf, cinnamon stick, celery seeds, chili flakes and allspice in the center of the canvas. Then we lift each corner, put them together and carefully tie them with kitchen twine.
- Put the tomatoes, salt, vinegar, sugar, onion, chili pepper, garlic and a packet of spices into a medium-sized pot.
- Cook over medium heat for about 30 minutes, until the tomatoes and chili are soft. The onion should be nicely translucent.
- We take out the package with spices, we can throw it away. Take an immersion blender and blend the contents of the pot.
- Then we take another pot, put a sieve on it and pour the blended mixture. Strain the ketchup through a sieve into a pot and remove all seeds and grains.
- Return to the stove and cook on medium heat for another 20 to 30 minutes until thickened. We will let it cool down.
- Store the finished ketchup in a well-sealable glass container, which we store in the refrigerator. Lasts up to 3 weeks.
Tip: If you don’t know how to choose the right kitchen helper for preparing ketchup and similar products, take a look at our big hand blender test .
The advantage of this recipe is its quick preparation and somewhat universal use. It can also be a delicious dip, in which we dip, for example, a saltine cracker, chips or a chicken drumstick and the like.
Well, in addition to spreading bread or pastry, as the title suggests, it can also be used as a decoration for baked or grilled meat. There are no limits to imagination.
- 2 medium ripe avocados
- 1 tablespoon lime juice
- 1 medium sized tomato
- 3 spoons of sour cream
- 1/2 teaspoon fine sea salt
- 1 large clove of garlic
- Peel the avocado, remove the pit, cut it into pieces and put it in a bowl, where we mash it with a fork.
- Cut the tomatoes in half, remove the seeds and chop finely. Add to the avocado.
- Peel the garlic and press it into a bowl. Drizzle with lime juice and press again with a fork to combine everything.
- Salt, pepper, stir in the tomatoes, sour cream and mix thoroughly.
- Transfer to a glass bowl, cover with cling film and leave to cool in the fridge for 30 minutes.
- Serve with tortilla chips, pastries, etc.
Vegetables from the oven always taste absolutely perfect, which also applies to this recipe. An excellent side dish or part of cooked pasta, in short, we can make them whenever we feel like it.
- 1 and 1/2 kg of tomatoes
- 1 tablespoon of olive oil
- 1/2 tablespoon balsamic vinegar
- 1 clove of garlic
- 1 tablespoon fresh basil (or 1/2 tablespoon dried basil)
- 2 tablespoons of grated parmesan
- Salt and ground black pepper to taste
- We start by preheating the oven to 230 degrees.
- Rinse the tomatoes thoroughly and cut them in half. If they are very large, we divide them into quarters.
- Put in a bowl, add the other ingredients, mix and spread in a baking dish or baking dish.
- Place in the preheated oven and bake for 10 to 20 minutes.
- If we want a bit more crunch, let it bake for 30 minutes or more, we just have to keep an eye on it so that the tomatoes don’t burn.
Stuffed tomato with mozzarella and basil
Are you expecting a visitor, but don’t feel like making sandwiches, canapés, sandwiches and similar goodies?
Then try this simple recipe for a delicious dish that not only you but also your guests will be drooling over. Plus, they’ll think how much work you had to put into entertaining them.
- 4 large tomatoes (the ones with fleshy walls are ideal)
- 1 cup shredded Mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 fresh chopped basil
- 1/4 cup breadcrumbs (about 1-2 slices)
- 1 tablespoon of melted salted butter
- 1 teaspoon of minced garlic
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Olive oil for drizzling
- Preheat the oven to 200 degrees and start making breadcrumbs. Cut off the crust and use a blender to blend it into crumbs. If you don’t have a mixer, you can do it with a fork.
- Rinse the tomatoes, cut them horizontally in half and use a spoon to carefully scoop out the inside, but be careful not to break through the walls of the tomato.
- Place the tomato halves in a baking dish, season with salt and pepper.
- Remove the seeds from the flesh of the tomatoes, pour off the liquid and chop the pulp.
- Put the chopped pulp, Mozzarella cheese, 1/4 cup Parmesan cheese, basil, breadcrumbs, butter, garlic, salt, pepper in a bowl and mix thoroughly.
- Fill the finished stuffing into the tomatoes using two spoons. Then sprinkle the remaining parmesan over the stuffed tomatoes.
- Drizzle olive oil over all the tomatoes and place in the preheated oven.
- Bake for 15 minutes, until the tomatoes are soft and the filling is bubbling.
- Serve immediately after baking decorated with basil leaves. They also taste great dried.
This is perfectly simple, delicious, yet genius at the same time. Someone waves their hand that it’s just plain toasted bread, but believe me, it’s an amazing delicacy. In addition, when they are combined with tomatoes, a real bomb is created.
For the tomatoes:
- 4 tablespoons of extra virgin olive oil
- 2 – 3 cloves of garlic cut into slices
- 4 large tomatoes
- 1/4 cup basil
- 2 tablespoons of balsamic vinegar
- 1 teaspoon of salt
- A pinch of crushed red pepper flakes
For the bread:
- 1 large baguette
- Extra virgin olive oil
- 2 halved cloves of garlic
- Rinse the tomatoes, let them drain and then cut them into cubes.
- Cut the baguette into slices and set aside for now.
- Heat the oil in a pan, add the garlic slices and fry until golden brown for about 2 to 4 minutes.
- Then let it cool. Meanwhile, put the chopped tomatoes, basil, vinegar, red pepper flakes and garlic in a bowl with the oil from the pan.
- Mix and leave to marinate for about 30-40 minutes.
- In the meantime, preheat the oven to 200 degrees and brush the sliced baguette with oil on both sides and spread the slices on a large baking sheet.
- Bake until golden brown for 10 to 15 minutes, turning all the slices halfway through baking.
- Take them out of the oven, let them cool for 5 minutes and then rub the surface of each slice with garlic.
- Finally, garnish with tomato mixture and serve.
What do tomatoes actually contain?
They are directly loaded with important vitamins and minerals that have a positive effect on our health. What do we find in them?
- Vitamins B1, B2 and B6
- Vitamin C and E
- Provitamin A
What do they help with?
- Urinary tract infection
- Purification of the kidneys
- Help with problematic urination and pain
- Lowering cholesterol
- Heart attack prevention
- Help with varicose veins and atherosclerosis
- Detoxification of the organism
- Strengthening the immune system
- When we or anyone around us is suffering from fevers, tomato juice will help, which is excellent for replenishing fluids and mineral salts, which will cool the body and help with fatigue.
- Sliced tomatoes are an ideal first aid for burns, whether from the sun or ointment, or they can also help with scalded skin.
- Someone even claims that a tomato bath in lava will bring relief to tired feet.