Broiled Tomato Tower- The Thatched Kitchen

This recipe is from The Thatched Kitchen - Harvest & Holiday Cookbook. It is copyright 1972 by Castle & Cook Inc. Apparently that was the parent company of Dole Pineapple. The description of the recipe: "Plumb fall tomatoes make a dramatic addition to the meal when topped this way and quickly broiled."

Broiled Tomato Towers

5 large tomatoes

1 can (1lb., 4 oz.) Dole Pineapple Chunks

1 cup shredded Cheddar cheese

1/2 cup chopped green onions

1 teaspoon curry powder or 2 tablespoons chopped green chilies

1/4 cup mayonnaise

Wash tomatoes and cut in half crosswise; place on a large cookie sheet, cut-side up. Drain pineapple chunks. Toss with cheese and onions. Blend curry powder and mayonnaise. Combine with pineapple mixture. Spoon onto tomato halves. Broil about 5 inches from source of heat 2 to 3 minutes until cheese is melted and lightly browned. Makes 10 servings.

Savory Baked Tomatoes- Cookbook for Beginners

This little paperback is an Ace book and was only 35 cents. The copyright for the hardcover edition is 1947. It is a beginners cookbook with fifteen chapters covering all areas of cookery. Here are some examples; marketing tips, frozen foods, beginner entertaining, desserts, breakfasts, fish. There is even a chapter on pressure cooking. The recipes are quite detailed making it easier for a beginner to follow them.

Savory Baked Tomatoes
2 large fresh tomatoes
1 tablespoon butter
1/2 small onion
1/2 cup ready-made poultry dressing
1/4 teaspoon thyme
2 teaspoons bread crumbs
2 tablespoons melted butter
1 teaspoon butter
Wash and cut off the tops of the 2 tomatoes and with a small spoon scoop out the insides, leaving a 1/2-inch wall all around the tomatoe. In a frying pan, put the tablespoon of butter to melt. In it lightly fry the cut-up onion. Add the poultry dressing mixed with the thyme and when nicely browned add the 2 tablespoons of melted butter and scooped-out pulp to moisten the dressing and bind it together. Stuff the tomatoes with this mixture, top each one with a teaspoon of bread crumbs, and then with 1/2 teaspoon of butter each. This is a rich stuffing, for a substantial vegetable.

Pasta With Zucchini and Fresh Tomatoes

This recipe has a lot going for it. It uses fresh ingredients, is low calorie and vegetarian.

Pasta With Zucchini and Fresh Tomatoes

1 pound zucchini (about 4 small)
2 tablespoons lemon juice
3 cloves garlic, minced
2 onion, thinly sliced crosswise and separated into rings
1 tablespoon white wine vinegar
3 large tomatoes, thinly sliced
1/4 cup snipped fresh basil
1 tablespoon sniped fresh parsley
1/2 teaspoon red-pepper flakes
16 ounces ziti
Halve the zucchini lengthwise and slice into 1/2 inch cross sections. Place in a large bowl. Add the lemon juice and toss well. Set aside.
In a large nonstick skillet over medium-high heat, cook the garlic for 30 seconds, stirring constantly; don't let it burn. Add the onion, vinegar and zucchini. Cook for 3 to 4 minutes.
Add the tomatoes, basil, parsley and pepper flakes. Cover the pan, reduce the heat, and simmer until the zucchini is tender, 5 to 7 minutes.
Meanwhile, cook the ziti in a large pot of boiling water until just tender, about 8 minutes. Drain and place in a large shallow bowl. Add the zucchini mixture and toss well. Serves 6. 323 calories and 1.7 g fat per serving.

Fresh Tomato Soup- Vintage Newspaper Clipping

This recipe is from an old newspaper clipping. It must have been from a feature on fresh tomatoes because there were several recipes using them right next to each other in my clipping box.

Fresh Tomato Soup

3 pounds very ripe fresh tomatoes
4 tablespoons sweet butter
1 tablespoon olive oil
1 onion finely minced
3 tablespoons flour
4 cups boiling water
1 large bouquet garni, including 6 sprigs of parsley, 2 bay leaves, 1 celery stalk with leaves, 1 teaspoon dried thyme and 1/2 teaspoon dried marjoram
Salt and freshly ground pepper
6 tablespoons sour cream or plain yogurt
2 tablespoons finely chopped fresh dill
Peel and coarsely chop the tomatoes and set aside. In a large sauce pan, heat one tablespoon of the butter and the olive oil. Add the onion and cook over low heat until lightly browned. Add the remaining butter. When butter is melted, add flour and cook, stirring constantly to avoid burning, until the mixture is golden brown. Add the chopped tomatoes, stirring constantly, and then the boiling water, bouquet garni, salt and pepper. Cover and simmer for 35 to 40 minutes. Cook and puree in a blender. If soup seems too thick, thin with a little chicken stock, wine or water. Reheat and serve garnished with sour cream or yogurt and a sprinkling of dill. Or chill and serve cold. Makes 6 servings.

Savory Tomatoes, Beans and Squash- Woman's Day Collector's Cook Book

This recipe makes good use of garden fresh vegetables. It comes from Woman's Day Collector's Cook Book, published in 1960.


Savory Tomatoes, Beans and Squash

1 onion, sliced
1 clove garlic, minced
1/4 cup minced parsley
1/4 teaspoon pepper
1/4 teaspoon thyme
1/4 teaspoon sage
2 teaspoons salt
2 tablespoons vegetable oil
1 pound green beans, cut
3 tomatoes, diced
2 cups diced yellow squash
Cook onion, garlic, parsley and seasonings in oil in large skillet about 3 minutes. Add vegetables, and water to half the depth of mixture. Cover, and simmer minutes. Serves 4 to 5.