Fancy or Plain
Tomatoes Are A Summer Favorite

by: Bobby McDonald

Touted as "Vine-Ripened" or "Homegrown," almost any highway in Hopkins County has a produce stand that lays claim to the best tomatoes in East Texas. And, community "bragging rights" are established by who can grow the biggest and best tomatoes, in their garden! Tomatoes are a time-honored tradition in Hopkins County and serve as a "staple" on almost any table. Folks will drive miles for the opportunity to purchase the tasty treats that appear throughout the summer.

And, tomatoes are fairly easily grown. Healthy plants, a large compost of rich and well-drained top soil, with plenty of organic fertilizer (Hopkins County has plenty!), and a steady watering regimen, and you have "homegrown" tomatoes to enjoy all season.

Regardless of who grows them, tomatoes are a celestial joy when picked off the vine, sprinkled with salt, and eaten immediately. Or, marinate them with fresh herbs and olive oil, in the refrigerator, for a different treat. Try the following recipes if your tomato plants are producing a "bumper" crop this summer, or if you just can't resist the urge to pass-up nature's bounty at the farmer's market or local produce stand.

Corn Stuffed Tomatoes

6 firm, ripe, medium-sized, tomatoes
2 tbsp. minced onions
2 tbsp. minced bell pepper
1 tbsp. salt
2 tbsp. fresh snipped parsley
1 (12 oz) can whole kernel corn, drained
1 tbsp. melted butter
fresh ground black pepper to taste
1 tbsp. dairy cream
buttered bread crumbs and/or grated cheddar cheese

Cut the stem end of tomatoes and scoop out the seeds and pulp, rinse & drain
Sautee onions and peppers in butter for 2-3 minutes.
Mix with corn and cream.
Season to taste and fill tomatoes, evenly.
Sprinkle tops with crumbs or cheese
Bake in a shallow baking dish at 400 degrees for 15 minutes.
Garnish with fresh parsley, before serving.
Serves: 6
Note: If you like spicy food - use Mexican Whole Kernel Corn and
substitute Jalapeno peppers for the bell pepper, and use Pepper Jack
Cheese as the topping (just adjust ingredients for desired "heat.")

 

A homemade sign advertises "homegrown" tomatoes at a local roadside stand.

Tomato & Spinach Bake

8 slices of tomato (1/4 inch thick)
2 pks. (10 oz. each) frozen chopped spinach
1/4 cup dry & seasoned bread crumbs
1/4 cup green onions, minced
2 eggs, beaten
4 tbsp. melted butter
1/4 cup Parmesan Cheese, grated
1/2 tsp. minced fresh thyme
1/2 tsp. minced garlic
fresh ground black pepper
1/4 tsp. salt (or to taste)
pimento slices, for garnish

Preheat oven to 350 degrees. Cook chopped spinach according to
package directions and drain well. Mix spinach and all other ingredients
except tomatoes and pimento. Place tomato slices in the bottom of a greased,
glass baking dish. Salt and pepper to taste and then spoon spinach mixture, in
domed fashion, equally on the eight slices. Bake 15 minutes and garnish with
pimento strips, before serving.

Southern Ham & Green Tomatoes

1 slice ham, 1/4 to 1/2 inch thick
1 tbsp. bacon drippings
4 medium green tomatoes, sliced 1/4 inch thick
2 medium onions, sliced 1/4 inch thick
1 tbsp. Worchestershire Sauce
1/4 cup brown sugar
1/2 tbsp. salt
1/4 tbsp. fresh ground black pepper

Brown ham in drippings on both sides. Place in a glass casserole and
top with tomatoes and onions. Sprinkle the seasonings on the vegetables.
Cover and bake at 350 degrees for 40 minutes.
Serves: 2

A farm produce sign advertising "vine-ripe" tomatoes.........this farmer must be a graduate of
the "Dan Quayle" School of spelling!

Herb Broiled Tomatoes

4 medium tomatoes
1/2 tbsp. salt
1/2 tbsp. sugar
1/2 tbsp. Tabasco Sauce
1 tbsp. melted butter
1/4 cup fine , dry bread crumbs
1/4 tsp. dried basil
1/4 tsp. dried thyme
chopped, fresh parsley

Preheat the broiler. Cut the top off each tomato. Place them cut side up on a
broiler pan, and sprinkle with salt and sugar.
In a mixing bowl, blend Tobasco Sauce with the butter, add bread crumbs, basil,
and thyme. Mix well. Spoon evenly over tops of tomatoes.
Broil one inch from the heat for 5 minutes. Serve sprinkled with parsley.
Serves: 4

The versatility of tomatoes makes them perfect for a summer picnic or the most elegant table.
These tomato slices, topped with piped salad dressing and sprinkled with paprika look great
on a bed of lettuce and add color to an elegant setting.

Summer Tomato Soup

6 large ripe tomatoes, peeled and seeded, quartered
2 small cantaloupes, seeds and rind removed, cut in cubes
2 large cucumbers, cut in large pieces
the zest of 1 small orange, grated
1/4 chopped fresh mint
1 (8 oz.) carton of dairy sour cream

Combine tomatoes, cantaloupes, and cucumbers in a blender or food
processor. Process until smooth.
Pour into mixing bowl and add the orange zest and chopped mint.
Blend in the sour cream.
Chill at least 3 hours, for flavors to blend.
To serve: ladle into chilled bowls and garnish with bits of chopped
cucumbers and fresh mint.

Tomatoes are among the favorites "fresh from the home garden" in East Texas.

Sauteed Cherry Tomatoes

6 tablespoons sweet butter
3 pints cherry tomatoes, stemmed, rinsed and dried
Salt and fresh ground black pepper to taste
herbs and/or garlic

Melt butter in a heavy skillet and add garlic
Shake and roll the tomatoes around in the butter until they are
"shiny"and heated through (no more than 5 min.) Do not Over-cook!
Season to taste with salt and pepper
Sprinkle with herbs and serve immediately
Serves: 6
great herbs to use are rosemary, tarragon, and basil
You can also add Parmesan Cheese for another delightful flavor.

Fancy or plain, East Texas "homegrown," "vine-ripe" tomatoes are a summertime favorite and can add nutritional value to any meal!