The Tomato Recipe Zine 3

The Tomato Recipe Zine Issue 3 of 3

an ancillary publication of The Tomato Stand an art project by Jon Henry

BBQ Sauce

By Lance Davis 8 oz Tomato paste 1/4 cup Good apple cider vinegar 2 tbsp Red wine vinegar 1 tbsp Worcestershire sauce 1 tbsp Prepared yellow mustard 1 tsp Garlic powder 1 tsp Salt 1 tsp Black pepper 1/2 tsp Cayenne pepper 1 tsp Chili powder 1 tsp Paprika 1 tsp Cumin 2 tbsp Brown sugar or honey Mix all ingredients in saucepan and bring to a quick boil, constantly stirring. Turn off heat and serve. Best if prepared in advance.

Tomatoe – Japan Style

By Miho Tsujii Peel off tomato skin if you can. Put tomatoes in boiling water for a few sec, then you can hand-peel off the skin.

Cut tomatoes into half a crescent moon.

Super thin-slice a bit of onion, delicately thin. Soak in water for a while, then dry off.

Marinate with: Olive oil - 2 table spoons Soy sauce mixed with a bit of citrus and if available also a drop of rice vinegar (all in all, 'Ponzu' if you have access to a Japanese food store) 2 table spoons 'Shirodashi' if available, if not, it's ok - 2 tea spoons Sprinkle some ground white sesame

BLACKENED CHICKEN KEBABS

By Lance Davis 2 lb Boneless, skinless chicken thighs 1/2 Fresh pineapple 1 Red bell pepper 1 Red onion 1 cup Homemade barbecue sauce Cut chicken, pineapple, pepper, and onion into large chunks.

Thread on skewers. Brush with half of the barbecue sauce.

Grill or broil over high heat, two inches from flame, for 6 minutes or until blackened.

Turn, brush with remaining sauce, and grill another 6 minutes or until blackened.

Oats, Tomatoes and Cheese

By Corinne Diop 2 c rolled oats 2 cups chopped tomatoes, including the juice I c grated cheese 1 egg 1 t marjoram 1 t salt ½ t pepper Grease a casserole dish and mix everything together in it, except for keeping out around Ÿ c of the cheese to sprinkle on top. Bake at 325 for about an hour.

I learned this from housemates when I lived in Portland, OR, now over 30 years ago. It is surprisingly good and easy.

SMOTHERED POTATOES

By Lance Davis 2 Baking potatoes 1 cup Extra sharp cheddar cheese 1/2 cup Diced green onions 1 Jalapeño, sliced thinly 1 tbsp Olive oil 1/2 tbsp Truffle oil 1 Tomato, seeded and diced Cut potatoes into bite-sized chunks, leaving skin on. Toss with olive oil and salt. Roast at 400°F for 30 minutes or until browned and crispy.

Transfer potatoes to oven-safe casserole dish or cake pan. Toss with truffle oil, sprinkle with cheese, and top with onions and jalapeño. Bake at 400°F about 5 minutes until cheese is bubbly.

Serve with sour cream and top with tomato.

Tomato Corn Pie This is recipe.

adopted

and

simplified

from

a

BY Karen Stinnet Gourmet Magazine

Biscuit dough (you could probably even use canned biscuit dough) whatever your favorite is.

Beefsteak tomatoes (or any big beefy kind) skin removed.

Corn- about 4 ears, kernels cut off fresh basil and chives1/3 cup mayo 2 T lemon juice salt and pepper 1 cup grated sharp Cheddar cheese Divide biscuit dough in 2 and enough to cover bottom and sides as possible. dust with flour and wax paper or plastic wrap works is rolled for the top.

roll out a round big of a pie pan, as thin roll between sheets of best. the second half

Remove skins from tomatoes by dropping them into boiling water for 30 seconds or a minute and the into ice water.

Slice into wedges and arrange ½ on pie crust.

Cut corn from ears and scrape. You can use them just like this but pureeing half of them works best. I use a little blender like a Magic Bullet. use half the corn and layer on tomatoes.

Then sprinkle with chopped basil and chives and a handful of cheese (14 cup if you are into measuring). sprinkle salt and pepper - about 1 tsp of salt and ½ tsp of pepper Repeat that order in a second layer, then the rest of the cheese whisk mayo with lemon juice and pour over.

Put the top crust on and tuck it under the bottom crust sealing it. Cut some slashes or holes in the top.

Bake at 375 until it looks done, is browning- 45 minutes or so.

Let it sit for awhile to reabsorb juices.

Makes good leftovers and will be much more solid on the second day.

The Tomato Stand is an ongoing art project by Jon Henry that entangles the topics of food equity, trust, commerce, and family through its pursuits of socially engaged arts’ frontiers.

This recipe zine is a didactic extension that hopes to facilitate a good condition, cooking, and camaraderie. We are still looking for more recipes!

Please submit your recipes either in person or via email: jon3name@gmail.com The Tomato Stand is located at 355 Sullivan Street Warrenton VA Follow The Tomato Stand’s adventures and discourse online: TomatoeTomatoProject.Tumblr.Com