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Blackjack
Tomato Salad
Blackjack Tomatoes
Blue cheese vinaigrette
Feta cheese crumbles
Salt & pepper
Cut tomatoes into wedges or quarters. Add feta cheese crumbles,
blue cheese vinaigrette and mix lightly. Salt and pepper to taste.
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Stuffed Blackjack Tomatoes
Main Ingredients:
6 whole Blackjack Tomatoes
salt to taste
1/3 cup cucumber, finely diced
1/3 cup onion, grated
1/3 cup green pepper, chopped
1/3 cup celery, chopped
1/3 cup cabbage, finely shredded
black pepper, to taste
1/3 cup mayonnaise
hot sauce, to taste
curry powder, to taste
6 whole lettuce leaves, for garnish
Method
Wash tomatoes; place in boiling water 1 minute. Drain and immediately
plunge into cold water. Gently remove skins.
With stem end up, cut each tomato into 4 wedges, cutting to,
but not through base of tomato. Spread wedges slightly apart.
Sprinkle inside of shells with salt. Cover and chill 1-1/2 hours.
Combine next 7 ingredients; cover and chill.
To serve, spoon filling into shells. Combine mayonnaise with
hot sauce and curry powder. Top each tomato with a dollop of
mayonnaise mixture. Serve on lettuce leaves.
Yield: 6 servings
Source: RecipeSource.com; Southern Living Magazine
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Tomato Salad with Mint & Shallots
¼ cup chopped, fresh
mint
1 shallot, minced
¼ cup olive oil
2 Tbsp. fresh lemon juice
½ tsp. salt
¼ tsp. ground black pepper
3 large Blackjack Tomatoes, sliced
1 pint red and/or yellow cherry tomatoes, cut in half
In medium bowl, with fork, stir mint, shallot, oil, lemon
juice, salt, and pepper until blended.
Arrange sliced tomatoes around edge of large platter, leaving
space in center. Add cherry tomatoes to center of platter.
Spoon dressing over tomatoes.
Recipe from Good Housekeeping, July 2004
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Tomato—Avocado Salad
3 medium Blackjack Tomatoes, chopped
3 green onions with tops, chopped
½ cup vegetable oil
¼ cup red wine vinegar
½ tsp. salt
½ tsp. paprika
¼ tsp. freshly ground pepper
1 clove garlic, crushed
3 avocados, peeled
2 Tbsp. lemon juice
Lettuce leaves
Combine tomatoes and green onions in a small bowl; set aside.
Combine oil, vinegar, salt, paprika, pepper and garlic in a
jar. Cover tightly and shake vigorously. Pour mixture over
tomatoes and onions. Cover and marinate 1 hour. Cut avocados
in half lengthwise; remove seeds. Brush avocado halves with
lemon juice and fill with tomato mixture. Arrange avocado halves
on lettuce leaves. Serves 6.
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Cold Tomato Soup
5-7 large Blackjack Tomatoes, peeled and seeded
2 cups chicken broth
1-2 tbsp. red wine vinegar
1 tbsp. olive oil
1 clove garlic, crushed
1/8 tsp. salt
¼ tsp. pepper
1/8 tsp. ground cumin
1 medium cucumber, unpeeled
¼ cup thinly sliced leeks
Quarter tomatoes and place
in container of a food processor or blender; process until
smooth. Combine 4 cups tomato puree, broth and next 7 ingredients.
Stir well. Quarter cucumber lengthwise and slice thinly.
Stir cucumber and leek slices into tomato mixture. Cover
and chill for at least 2 hours. Makes 7 ½ cups.
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Grilled Stuffed Tomatoes
4 large, ripe Blackjack Tomatoes
4 tbsp. unsalted butter
¼ cup onion; finely minced
2 tsp. garlic, finely minced
3 ½ cups fresh bread crumbs
1 tsp. fresh basil, minced
1 tsp. dried thyme leaves
Salt and freshly ground black pepper to taste
Cut a thin slice from the
stem end of each tomato. Scoop out the pulp (use for another
purpose). Be careful not to puncture the sides of the tomatoes.
Leave about a ¼-1/2 inch
thick wall all around. In a skillet sauté the onion
and garlic in 2 Tbsp. of the butter. Add the bread crumbs,
basil, thyme, salt, and pepper and mix well. Stuff each tomato
with one quarter of the bread crumb mixture. Melt the remaining
2 Tbsp of butter and dribble it over the tomatoes. Grill
over medium heat about 20 minutes. If your grill does not
have a cover, make a tent out of aluminum foil and cover
the tomatoes while they cook. Serves 4 as a side dish.
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Green Tomato Chutney
4 lbs green Blackjack Tomatoes (about 12), diced
2 yellow bell peppers, ribs and seeds removed, diced
2 Vidalia or other sweet onions, diced
1 cup golden raisins
1 Tbsp. mustard seeds
¼ tsp ground cayenne pepper
2 cups packed light brown sugar
Finely grated zest of lemon
2 sticks cinnamon
½ cup cider vinegar
Place all ingredients in a large saucepan. Set over high heat;
bring to a boil, stirring, until sugar dissolves. Reduce heat
to medium-high, and simmer until mixture has thickened and
most of the liquid has evaporated, about 1 hour.
Using a slotted spoon, remove cinnamon sticks. At this point,
chutney can be cooled and served, or canned: Ladle chutney
into clean canning jars, and wipe excess from rims; screw on
lids.
Bring a large stockpot of
water to a boil over high heat. Using canning tongs, gently
place jars in boiling water to cover). Let jars sit in gently
simmering water for 10 minutes. Remove; let cool slightly.
Check seal by pressing in center of lid. If it doesn’t
pop back, it is properly sealed; if it does, return jars
to water for 10 more minutes. Let sealed jars cool completely.
Store unopened jars in a cool, dark place up to 6 months.
Opened jars will keep in the refrigerator up to 3 weeks.
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Green
Tomato Salsa (makes 4 cups)
1 poblano chile
2 lbs. green Blackjack Tomatoes, seeded and finely chopped
1 small or ½ large Vidalia or sweet onion, finely chopped
1 medium cucumber, peeled, seeded, and finely chopped
4 scallions, sliced thinly crosswise
2 Tbsp. freshly squeezed lime juice (about 2 limes)
1 Tbsp. extra-virgin olive oil
½ cup finely chopped fresh cilantro
Coarse salt and freshly ground pepper
Roast chile directly on a gas stove burner over high heat,
or under the broiler, turning as each side blackens. Transfer
to a bowl; cover with plastic. Let stand until cool enough
to handle. Peel off skin; discard stem and seeds. Finely chop
chile, and place in a medium bowl.
Add tomatoes, onion, cucumber, scallions, lime juice, oil,
and cilantro. Stir. Season with salt and pepper; let stand
30 minutes. Store in refrigerator up to 3 days.
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Zesty Salsa Fresca
3 large, diced, fresh Blackjack Tomatoes
1 garlic clove, minced
¾ cup salsa, drained
1/3 cup fresh green chile peppers, seeded and diced
¼ cup fresh, chopped cilantro leaves
Salt to taste
Combine all ingredients and mix thoroughly. Cover and refrigerate
at least 2 hours before serving or overnight. Best when served
cold.
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