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Tomatoes a highlight of summer dining

North Carolina ranks fourth in the nation for production of fresh-market tomatoes.

Here are some recipes using fresh-market tomatoes.

Marinated Two-Tomato Salad

Prepared by Chef Amanda Hilty, bistro 1896, Asheville

NC Tomato Growers Assn.

Serves 4-6 people

Ingredients:

2 yellow tomatoes, halved and sliced

2 red tomatoes, halved and sliced

3 cups red grape tomatoes, halved

1/3 cup sun-dried tomatoes, julienned

1/3 cup diced red onion

2/3 cup balsamic vinegar

1/3 cup olive oil

½ teaspoon oregano

½ tablespoon chopped garlic

½ teaspoon basil

Salt and pepper to taste

What to do:

Mix all ingredients and let marinade 30 minutes or until ready to use.

Serve over fresh spinach or your choice mixed greens.

Top with grilled chicken or steak.

 

Crab-stuffed Cherry Tomatoes

Mariner’s Menu, Joyce Taylor. 2003 by North Carolina Sea Grant

Ingredients:

1 cup backfin crabmeat (or chopped cooked shrimp)

1 pound cherry tomatoes

¼ cup mayonnaise

2 tablespoons finely chopped green onion, including tops

1 teaspoon fresh lemon juice

1/3 teaspoon salt

¼ teaspoon freshly ground white pepper

½ teaspoon Tabasco sauce

Fresh parsley sprigs for garnish

What to do:

Remove any shell or cartilage from crabmeat.

Wash, dry and hollow tomatoes. Invert and drain on paper towels. In medium bowl, mix mayonnaise, onion and lemon juice. Add salt, pepper and Tabasco and stir. Gently fold in crabmeat. Stuff tomatoes. Chill thoroughly. Garnish serving dish with parsley.

Fried Green Tomatoes

Got To Be NC as seen on Local Dish

Fried Green Tomatoes:
1 cup stone-ground cornmeal
1 cup all-purpose flour
1 Tablespoon garlic powder
Pinch cayenne
1 ½ cups buttermilk
Salt & Pepper
4 large unripe “green” tomatoes, cut into ½ inch thick slices, ends removed
1/2 cup Extra Virgin Olive Oil
Lemon Aioli:
1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon chopped chives
3 tablespoons lemon juice
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper
Directions:
Fried Green Tomatoes:
In a large bowl, combine the cornmeal, flour, garlic powder and cayenne together.
Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
Place a large skillet over medium heat and coat with EVOO.
When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.
Carefully remove the tomatoes and drain on paper towels.
Serve with arugula, lemon aioli sauce and chow chow.
Lemon Aioli:
In a medium bowl, mix all the ingredients together.

 

 

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