Got tomatoes? You’ll love these delicious ways to savor the harvest
Summer garden tomatoes ripen all at once, usually overnight and by the ton—or so it seems. The challenge is using them quickly because of their short shelf life.
While it might be tempting to give away your bumper crop to neighbors, friends and the mailman, think again. These easy gluten-free recipes will help you use up the extras in no time flat. And once you’ve tasted the delicious results, you’ll be wishing for another huge harvest.
MAKES 10 CUPS
Freshly made tomato juice is an amazing treat. No commercial juice can compare. This reduced-sodium version has a wonderful fresh flavor with a hint of lemon and very little salt. For best results, use a variety of tomatoes. They don’t all have to be vine-ripened.
8 pounds tomatoes (mixed variety), washed, stems removed
2 tablespoons lemon juice
½ teaspoon kosher salt, more to taste
1. Rough-chop tomatoes into 3-inch pieces. Pierce cherry tomatoes to help them dissolve. Place all tomatoes in a large nonreactive stock pot (not aluminum or cast iron) and with the cover off, bring mixture to a boil over medium heat. Tomatoes have plenty of liquid; no need to add more.
2. When mixture comes to a boil, cover the pot and simmer over low heat 90 minutes, stirring occasionally to keep tomatoes from sticking to the bottom of the pot. (If they stick, turn down the heat a little.) Remove from heat and cool 5 minutes with cover off.
3. Using an immersion blender, puree tomatoes in the pot. Alternatively, scoop mixture into a food processor, filling the container only half full, and process carefully in batches.
4. Strain mixture into a large bowl, pressing solids on the mesh strainer until all liquid is released. Work in batches, repeating the process until all tomatoes are strained.
5. Add lemon juice and salt to juice and stir to combine.
6. Pour juice into large jars or glass containers and refrigerate up to 5 days. Serve chilled. Add more salt, if desired.
Each serving contains 55 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 199mg sodium, 11g carbohydrate, 3g fiber, 0g sugars, 4g protein, 5 Est GL.
Classic Gluten-Free Bloody Mary & Red Snapper
MAKES 2 GLUTEN-FREE DRINKS
Think of this recipe as a benevolent way to use up some of that bumper crop and celebrate your gardening skills. Of course, the base for these drinks is Homemade Tomato Juice, but you can use commercial juice. For a nonalcoholic version, omit the vodka or gin.
3 cups very cold Homemade Tomato Juice
1-2 dashes Tabasco sauce, to taste
2 teaspoons gluten-free Worcestershire sauce
½ teaspoon celery salt + 1 tablespoon, for coating rims of glasses
2 tablespoons fresh lime juice (save the lime for coating glass rims)
¼-⅓ cup vodka or gin
2 lime wedges, for garnish
2 stalks celery with leaves, washed, for garnish
1. Pour cold tomato juice into a small pitcher. Add Tabasco sauce, Worcestershire sauce, ½ teaspoon celery salt and lime juice and stir until combined. For a Bloody Mary, add vodka. For a Red Snapper, add gin. Stir.
2. Pour remaining 1 tablespoon celery salt into a shallow bowl. Coat the rim of each glass with the leftover lime. Turn each glass over into the bowl of celery salt and evenly coat the rim.
3. Carefully pour Bloody Mary or Red Snapper into the glasses without disturbing the rims.
4. Add a lime wedge to the edge of each glass and serve with a celery stalk (leaves up) in the glass. Add ice, if desired.
Each drink with celery salt coating contains 173 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 2455mg sodium, 19g carbohydrate, 5g fiber, 1g sugars, 6g protein, 9 Est GL
Each drink without celery salt coating contains 173 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 655mg sodium, 19g carbohydrate, 5g fiber, 1g sugars, 6g protein, 9 Est GL.
Gluten-Free Fruit-Tomato Smoothie
MAKES 2 SERVINGS
Loaded with potassium, calcium and antioxidants, this smoothie is a healthy way to begin your day. It may become your new favorite breakfast drink. Switch up the ingredients to suit your palate—frozen banana instead of mango, for instance. This gluten-free recipe can easily be doubled.
1 cup cold Homemade Tomato Juice
½ cup frozen mixed mango and/or pineapple pieces
½ cup cold pomegranate juice
½ cup fresh or frozen raspberries or strawberries
¼ cup full-fat Greek yogurt or dairy-free yogurt of choice, optional
1 teaspoon honey, optional
1. Place all ingredients into a blender in the order listed and pulse until blended. Little pieces of frozen fruit will remain suspended in the smoothie. Strain to remove seeds, if desired. Serve cold.
Each serving contains 163 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 106mg sodium, 40g carbohydrate, 5g fiber, 31g sugars, 3g protein, 14 Est GL.
Gluten-Free Caprese Stuffed Mini Tomato Appetizers
MAKES 2 DOZEN
Serve these bite-size gluten-free hors d’oeuvres at your next get-together and watch them disappear. For a varied appetizer, mix up your fillings. Try a combination of Egg Salad, Faux Tuna Salad and Tomato Chutney with Ginger.
24 large cherry tomatoes or small Campari tomatoes
2 cups (about 10 ounces) fresh mozzarella or dairy-free cheese alternative, finely diced
1-2 tablespoons good-quality olive oil, more for garnish
1-2 teaspoons good-quality balsamic vinegar, more if desired
1-2 tablespoons finely diced fresh basil, more for garnish
1. Slice the top off each tomato to create a bowl. Carefully slice a sliver from the bottom of every tomato so each stands easily without rolling over. Using a small spoon, scrape out seeds and juice without piercing the skin.
2. To make caprese, place mozzarella, olive oil, balsamic vinegar and basil in a bowl, stirring gently to combine.
3. Place a scoop of caprese in each tomato. Set filled tomatoes on a serving plate, cover and refrigerate. For best flavor, let filled tomatoes rest at room temperature 15 minutes before serving. Garnish with basil and drizzle with more olive oil just before serving.
Each stuffed tomato contains 36 calories, 3g total fat, 1g saturated fat, 0g trans fat, 7mg cholesterol, 59mg sodium, 1g carbohydrate, 0g fiber, 1g sugars, 2g protein, 0 Est GL.
Gluten-Free Spanish Rice Baked Stuffed Tomatoes
MAKES 8 TOMATOES
Prepare these tomatoes ahead (refrigerate and bake before serving) for an easy weeknight gluten-free meal. Versatile Spanish rice can be made with or without meat and works as either an entrée or a side. To dial up the heat, use more red pepper flakes. Leftover stuffed tomatoes are ideal for brown-bag lunches.
1 tablespoon olive oil, more for drizzling
½ red onion, rough chopped
-Dash of red pepper flakes, to taste
1 pound ground beef* (grass-fed preferred), optional
2 cloves garlic, minced
2 medium green peppers, roughly chopped
¾ cup uncooked Arborio rice or short-grain rice
2 cups fresh or canned diced tomatoes
2 cups gluten-free chicken broth or vegetable broth
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano, more for garnish
1 tablespoon minced fresh basil or 1 teaspoon dried basil, more for garnish
1 teaspoon kosher salt
-Black pepper, to taste
8 medium-large tomatoes, washed, stems removed
-More salt and pepper, to taste
1. In a large sauté pan, heat olive oil a few seconds over medium heat. Add onion and red pepper flakes and cook a few minutes, just until wilted. Add meat, if using, and cook until almost browned. Add garlic and cook 30 seconds. Stir in green pepper and sauté a minute. Stir in Arborio rice. Add diced tomatoes and stir. Pour in broth, oregano, basil, 1 teaspoon salt and pepper. Stir. Cover pan and reduce heat to medium-low until mixture is barely simmering. Cook 20 to 30 minutes or until rice is cooked and most of the liquid is absorbed. Stir and remove from heat.
2. Preheat oven to 350°F. Generously grease a casserole dish or nonreactive pan (not aluminum or cast iron) with sides tall enough to hold tomatoes snuggly.
3. Slice the top off each tomato and set them aside. Scoop out seeds and generously season the inside of each tomato with salt and pepper.
4. Scoop a generous amount of rice filling into each tomato. Don’t tamp down the filling because it needs room to expand a little bit.
5. Place filled tomatoes in prepared casserole dish. They should be touching one another to keep them upright. Place reserved tops on each filled tomato like a hat. Drizzle tops with olive oil and sprinkle with salt and pepper.
6. Place in preheated oven and bake uncovered 25 to 30 minutes or until tomatoes are somewhat caramelized and filling is piping hot. Tomatoes will be wrinkled and skins will be peeling with some charred spots.
7. Serve hot with a drizzle of additional olive oil and a sprinkle of chopped basil and oregano. Refrigerate leftovers.
Each stuffed tomato contains 106 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 461mg sodium, 21g carbohydrate, 3g fiber, 6g sugars, 3g protein, 12 Est GL.
Gluten-Free Tomato Chutney with Ginger
MAKES 3 CUPS
If you’ve never paired ginger with tomato, you are in for a treat. Spoon this amazing spread on morning toast, scoop it on gluten-free bruschetta or pile it on a burger.
2 pounds mixed tomatoes, diced into ½-inch pieces (include at least 1 Roma tomato)
½ medium red onion, finely diced
2 cloves garlic, minced
¾ cup brown sugar
½ cup apple cider vinegar
⅓ cup minced dried apricots
2 heaping tablespoons minced fresh ginger
1 tablespoon balsamic vinegar
½ teaspoon Dijon mustard
¼ teaspoon ground allspice
¼ teaspoon ground clove
¼ teaspoon red pepper flakes, optional
-Zest of 1 lime
1 teaspoon lime juice
1. In a medium, uncovered nonreactive saucepan (not aluminum or cast iron), stir all the ingredients together thoroughly. Bring the mixture to a simmer over medium heat. Turn heat down to the lowest setting to a gentle simmer.
2. Stirring often, cook chutney 2 to 2½ hours or until reduced considerably. Just a little liquid should remain. (When you drag a spoon through the mixture, it should take a moment to come back together.)
3. Transfer chutney to glass containers with lids. Cool 10 minutes before covering. Refrigerate and use within 2 weeks.
Each tablespoon contains 21 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 3mg sodium, 5g carbohydrate, 0g fiber, 4g sugars, 0g protein, 3 Est GL.
Gluten-Free Tomato Tart
MAKES 6 SERVINGS
A tomato tart makes a perfect quick dinner. It’s also wonderful with Bloody Marys for a Sunday brunch. Change the flavor of this versatile tart by varying the filling: Use herbed goat cheese, olive tapenade, French Dijon mustard or fig jam, as desired. Or try Tomato Chutney with Ginger as a filling. The tart will look and taste best when made with a variety of tomatoes, such as heirlooms and reds for a large tart and Campari or cherry for small tarts. This recipe makes one 10-inch tart or six 4½-inch tarts. For best results, use tart pans with removable bottoms. The dough can be made ahead and refrigerated up to 4 days.
2⅓ cups gluten-free all-purpose flour blend of choice
½ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon dried basil
8 tablespoons unsalted butter,* chilled
6 tablespoons Spectrum shortening
¼-⅓ cup cold water
1 pound tomatoes, sliced and seeded (Roma, cherry, heirloom, Campari)
½ cup soft herbed goat cheese or
¼ cup fig jam or ¼ cup olive tapenade or ¼ cup Dijon mustard
½ cup minced fresh basil
2 tablespoons minced fresh oregano or 1 teaspoon dried oregano
2 cloves garlic, minced
1-2 tablespoons good-quality olive oil
-Salt and pepper, to taste
1. Cut tomatoes into 1/8-inch thick slices and remove liquid and seeds. Place slices on a paper towel and sprinkle with salt. Let drain while you prepare the crust.
2. In the bowl of a food processer, whisk together flour, salt, garlic powder and dried basil until combined. Add butter and shortening and pulse until mixture forms uneven coarse crumbs. Add water, a little at a time, and pulse until dough forms a ragged ball. (You may not need all the water.) Dump dough onto a sheet of plastic wrap and knead it just until all pieces are mixed together.
3. If making a 10-inch tart, divide dough into 2 equal pieces. (You’ll use only half for this recipe. Reserve the other half for another use.) If making 4½-inch tarts, divide dough into 6 equal pieces. Wrap dough pieces in plastic wrap and refrigerate an hour.
4. Roll chilled dough between sheets of plastic wrap and place in tart pan(s), pressing to fit and repairing any cracks. Refrigerate tart pan(s) 30 minutes before filling and baking.
5. Preheat oven to 350°F.
6. Spread one filling of choice (goat cheese, fig jam, olive tapenade or Dijon mustard) evenly over the bottom of the crust to the edges, taking care not to tear the crust. Sprinkle basil and oregano over the filling. Top with minced garlic. Then place a generous layer of sliced tomatoes over the top, overlapping and interweaving the slices and pressing them gently to fit. Drizzle with olive oil.
7. Put tart pan(s) on a baking sheet to catch drips. Place in preheated oven and bake 40 to 45 minutes for 10-inch tart (25 to 30 minutes for small tarts) or until crust is light-golden brown, tomatoes are thoroughly cooked and filling is piping hot.
8. Remove from oven and cool on a rack 15 minutes. Serve warm.
Each serving contains 479 calories, 33g total fat, 17g saturated fat, 0g trans fat, 49mg cholesterol, 238mg sodium, 43g carbohydrate, 2g fiber, 2g sugars, 5g protein, 29 Est GL.
*For Dairy-Free Savory Crust, replace the butter with an equal amount of Spectrum shortening or Earth Balance buttery sticks.
MAKES 6 SERVINGS
Homemade Tomato Juice is an excellent base for this quick gluten-free gazpacho. For best flavor, use a variety of tomatoes, make the gazpacho a day ahead and serve it well chilled. Garnish with chopped fresh cilantro or parsley. Offer Tabasco sauce on the side.
1 pound tomatoes, finely diced (2-3 large tomatoes)
1-2 medium cucumbers
1 medium yellow pepper, diced
1 medium red pepper, diced
½ medium red onion, diced
1 clove garlic, minced
-Zest of 1 lemon
4 cups Homemade Tomato Juice or low-sodium commercial tomato juice
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1-2 teaspoons gluten-free Worcestershire sauce, to taste
½ teaspoon kosher salt
1-2 tablespoons rough chopped fresh cilantro or parsley, for garnish, optional
-Tabasco or hot sauce, to taste
1. Place finely diced tomatoes in a large bowl. Peel cucumbers (if they’re fresh from the garden, leave the peel on). To seed a cucumber, cut in half lengthwise. Use a small spoon and scoop under the seeds at one end and drag the spoon down the cucumber, removing center seeds as you go. Chop into a medium dice.
2. Place diced cucumber, peppers, onion, garlic and lemon zest in the bowl of a food processor. Pulse vegetables just a few times until they form a fine, uneven dice—be careful not to puree the vegetables. Add the vegetable mixture to the tomatoes.
3. Add tomato juice, lemon juice, balsamic vinegar, olive oil, Worcestershire sauce and salt. Stir until combined.
4. Store gazpacho in a large jar or other covered glass container and refrigerate overnight to develop the flavors before serving. Serve very cold. Garnish each serving with chopped fresh cilantro or parsley, if using, right before serving. Serve with Tabasco or hot sauce on the side for those who like their gazpacho extra spicy.