3 From Florida Tomato Commission

[Guest guest]

I got 3 recipe cards from the Florida Tomato Commission yesterday and

thought I would pass on the recipes. Here they are:

 

3 From Fla Tomato Commission

 

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Easy No-Cook Tomato Sauce

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Florida Tomato Comm.

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1 lb tomatoes (3-4 med), coarsely chopped

1 tbsp olive oil

2 tsp balsamic vinegar

3/4 tsp salt

3/4 tsp sugar

1/2 tsp ground pepper

1/2 cup feta cheese, crumbled

1 tsp fresh rosemary (to 2), finely chopped

4 oz dried pasta

Parmesan cheese, grated

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In a food processor or blender, combine tomatoes, oil, vinegar, salt, sugar

and pepper. Process with pulsing action to create a chunky sauce. Stir in

feta cheese and rosemary. Adjust seasonings to taste. Bring a large pot of

salted water to a boil. Add pasta; cook according to package directions.

Drain. Return pasta to pot; add sauce. Toss together over low heat about 1

minute until heated through. Serve with parmesan cheese, if desired.

 

Makes 2 servings

 

Nutritional information, per serving: 500 calories, 13.3g Protein; 15.0g

fat, 54.7g carbo, 4.9g fiber

 

http://www.tomato.org

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Rustic Tomato Bread Salad

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Florida Tomato Comm.

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4 cups diced tomatoes (5 med)

3/4 cup red onion, slivered

1/2 cup fresh basil, shredded

1/2 cup water

1/3 cup olive oil

1/3 cup white wine vinegar

6 cups day old bread, torn into cubes

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Combine all ingredients; except bread in a large bowl. Let stand 10 minutes,

for flavor to develop. Add bread; toss well to coat. If bread seems dry,

sprinkle with 1-2 tbsp water. Salad will hold several hours at room

temperature before servings.

 

Makes 6-8 appetizer servings

 

Nutritional information per serving: 184 calories, 3.5g Protein; 9.5g Fat,

22.2g Carbo, 1.7g Fiber.

 

http://www.tomato.org

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Oven Roasted Tomatoes

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Florida Tomato Comm.

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6 med tomatoes, sliced crosswise

olive oil

salt

pepper

sugar

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Line two jelly roll pans or baking sheets with aluminum foil; generously rub

with oil. Arrange tomato slices in a single layer on prepared pan. Sprinkle

with salt, pepper, and sugar. Bake in 300°F oven until tomatoes shrivel, the

edges start to turn brown and most of the liquid around the tomatoes has

caramelized, about 1 hr. Roasted tomatoes will keep 4-5 days in the

refrigerator.

 

Makes 6 servings

 

Nutritional information per serving: 31 calories, 1.1g Protein; 0.3g Fat,

7.4g Carbo, 1.5g Fiber.

 

http://www.tomato.org

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RisaG

MK Independent Beauty Consultant

radiorlg

 

Risa's Food Service

http://www.geocities.com/radiorlg

Updated 7/27/01