Mer's World

Our tomatoes are just getting ready to ripen- all at once!

We had a handful for the festivities this weekend, but everything else is turning red this week!

I wanted to share two of my favorite tomato recipes, and feel free to leave a recipe or a link to your favorites on the Facebook page!

Spicy Pico de Gallo

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Serves	6-8
Prep time	15 minutes
Dietary	Diabetic, Gluten Free, Vegan, Vegetarian
Meal type	Appetizer, Condiment
Misc	Child Friendly, Pre-preparable, Serve Cold

Spicy Pico de Gallo is great for dipping, and makes a great addition to salads and entrees!

Ingredients

• 1/4 cup Cilantro (Finely chopped)
• 4 cloves Garlic (Minced)
• 1 medium Jalapeño or Habanero (Finely chopped)
• 1 tablespoon Lime juice
• 3 large Tomatoes (Seeds removed, finely chopped)
• 1 large Purple Onion (Finely chopped)

Directions

Combine all ingredients into a sealable container and mix well. Let chill for 2-3 hours before serving! Enjoy!

Note

This is simple to make, holds up great in the fridge for a few days and can be used on just about anything.  I mix some into scrambled eggs, use in place of salad dressing, dip veggies or chips, etc.  You can also adjust the amounts based on your preferences.  If you aren't a huge fan of onions, cut it back to half an onion.  Skip the spicy peppers (or increase them!).  Add another clove of garlic or some extra cilantro to suit your taste.  Trust me, you won't go wrong!

Green Tomato Cake

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Serves	12
Prep time	30 minutes
Cook time	1 hour, 15 minutes
Total time	1 hour, 45 minutes
Allergy	Egg, Peanuts, Wheat
Meal type	Dessert
Misc	Child Friendly, Freezable, Gourmet, Pre-preparable
Occasion	Casual Party

This cake is a refreshing and fun way to use those garden tomatoes! A sneaky serving a vegetables- your family and guests will never guess the main ingredient!

Ingredients

• 1 cup Nuts (chopped)
• 1/2 teaspoon Almond Extract
• 3 cups Green Tomatoes (chopped in food processor and drained)
• 1 1/2 cup Vegetable Oil
• 1 1/4 teaspoon Vanilla
• 3 cups Flour
• 1 1/4 teaspoon Baking Soda
• 1 1/4 teaspoon Baking Powder
• 1 teaspoon Salt
• 1/4 teaspoon Cinnamon
• 4 large Eggs
• 3 cups Sugar

Directions

Preheat oven to 350F. Sift flour, baking powder, baking soda, salt and cinnamon together and set aside. Beat eggs until fluffy, gradually beating in sugar and oil. Add vanilla and almond extract. Gradually add the dry ingredients to the wet. When combined, fold the green tomatoes and nuts into the batter. Pour batter into an ungreased bunt pan. Bake at 350F for ~75 minutes, cake is complete with toothpick entered into center of pan is clean when removed. When finished baking, cool in pan for at least 15 minutes! Sprinkle with a dusting of powdered sugar, when ready to serve.

Note

This cake is awesome!  It's been served many times in the late summer, early fall when the garden is still producing lots of veggies.  It's deceiving in taste, many won't guess the main ingredients in tomatoes.  So, go ahead and make it for your next get together and surprise people!

Ok, now your turn.  Be sure and leave your favorite tomato recipes on the FB page!

Have a great day!

XO,

Mer