According to all the historical sources they are different. I would read the Apples of New York descriptions and see which kind you have two of :-) They do sound pretty similar in the descriptions. I have only White Winter Pearmain so cannot give a first-hand comparison. In reading the descriptions I would say the uniformity of shape is a good marker -- WWP is quite uniform on my tree and Winter Banana sounds much more variable. Scott PS here they are. WINTER BANANA. Fruit large, clear pale yellow with beautiful contrasting pinkish-red blush, attractive in appearance, characteristically aromatic, of good dessert quality, but too mild in flavor to excel for culinary uses. The tree is a pretty good grower, comes into bearing young, is almost an annual bearer and yields moderate to rather heavy crops. In ordinary storage the fruit is in season from mid-November to the first of April, but its safe commercial limit in this climate probably would not extend much beyond December. In cold storage it ranks as a keeper about with Rhode Island Greening, but is not equal to Baldwin. It could perhaps be used to advantage commercially to follow the Maiden Blush and extend the season for fruit having the general appearance of that variety. As compared with Maiden Blush this is larger, neither as uniform nor as symmetrical, better for dessert use but less desirable for culinary purposes. Its color is such that it shows bruises more readily than do red apples like Baldwin or Tompkins King. It is sufficiently promising to be worthy of further testing where an apple of this color is desired. Another variety which has been disseminated under the name Banana is a sweet apple. It is described on page 60 under the name Banana Sweet. Historical. Winter Banana originated on the farm of David Flory near Adamsboro, Cass county, Ind., about 1876. It was introduced by Greening Brothers, Monroe, Michigan, in 1890 (4, 5). It has as yet been but little planted irv this state. TREE. Tree medium in size, vigorous. Form rather flat, spreading and somewhat inclined to droop, open. Twigs long, curved or nearly straight, moderately stout; internodes long. Bark reddish-brown mingled with olive-green, lightly and irregularly coated with scarf-skin, pubescent. Lenticels conspicuous, numerous, medium to large, round or slightly elongated, raised. Buds sunk in the bark, medium or above, plump, acute to obtuse, free, slightly pubescent. FRUIT. Fruit nearly large to very large, not very uniform in size or shape. Form roundish conic to oblong conic, or sometimes oblate and noticeably flat at the base, often irregularly elliptical and somewhat ribbed; axis sometimes oblique; sides often unequal. Stem short to moderately long, medium in thickness to rather slender. Cavity usually rather large, acute to acuminate, moderately shallow to deep, broad, gently furrowed, sometimes lipped, smooth or sometimes partly russeted. Calyx small to medium, partly open or sometimes closed; lobes convergent or connivent, short to medium length, obtuse to acute. Basin small to medium, often decidedly oblique, rather shallow to moderately deep, usually rather narrow but sometimes moderately wide, obtuse to rather abrupt, furrowed and wrinkled. Skin smooth, moderately thick, tough, waxy, bright pale yellow, often with a blush which in well-colored specimens deepens to dark pinkish-red. Often a suture line extends from the basin nearly or quite to the cavity. Dots numerous, whitish and submerged or with fine russet point. Prevailing effect yellow with a pretty contrasting blush. Caly.v tube wide above, rather short, cone-shape or funnel-form. Stamens median to marginal. Core rather small to above medium, abaxile; cells not uniformly developed, usually symmetrical and open, sometimes closed; core lines somewhat clasping. Carpels elongated ovate, narrow, emarginate, tufted. Seeds often abortive; the plump ones vary from small to rather large and are more or less irregular, usually obtuse to acute, dull dark brown, sometimes tufted. Flesh whitish tinged with pale yellow, moderately firm, a little coarse, somewhat crisp, tender, juicy, mild subacid, distinctly aromatic, good to very good. WHITE PEARMAIN. This is an old favorite dessert apple in portions of the Middle West from Ohio to Kansas. It appears to succeed better in those regions than it does in New York. It is not recommended for planting in this state. Historical. Warder says " This favorite fruit was brought to Indiana by some of the early pomologists, in the days of saddle-bag transportation. In a lot of grafts, two varieties, having lost their labels, were propagated and fruited without name. Being considered Pearmain-shaped, they were called respectively Red and White Winter Pearmains. The former proved to he the Esopus Spitzenberg; the latter has never yet been identified, though believed to be an old eastern variety." For a time it was confused with an old New Jersey apple by the name of Michael Henry Pippin, and Elliott fell into the error of publishing White Pearmain and White Winter Pearmain as synonyms of Michael Henry Pippin* but it was finally conceded that White Pearmain and Michael Henry Pippin are distinct varieties (4, 7), In 1858 it was catalogued by the American Pomological Society as White Winter Pearmain (5). Since 1897 (13) it has been listed as White Pearmain but it is very doubtful whether this change will be generally accepted by fruit growers and fruit dealers. This variety has been little grown in New York and is now seldom or never planted here. TREE. Tree vigorous. Form spreading. Twigs short, stout, blunt at tips, generally straight; internodes vary from short to long. Bark reddish-brown overlaid with heavy scarf-skin, quite pubescent Lcnticels conspicuous, numerous, above medium, elongated, raised. Buds large, projecting, acute, quite pubescent, free. FRUIT. Fruit below medium to nearly large, uniform in size and shape. Form roundish ovate or roundish approaching oblong conic, varying to roundish conic, somewhat ribbed, pretty symmetrical. Stem medium to long. Cavity rather small to above medium, acute, deep, moderately narrow to broad, somewhat furrowed, sometimes russeted. Calyx medium to large, usually closed; lobes long, acute. Basin small to medium, oblique, shallow and obtuse to medium in depth and rather abrupt, medium in width, often distinctly furrowed, wrinkled, pubescent. Skin tough, smooth, slightly waxen, pale yello\v, or at first greenish, writh a shade of brownish-red. Dots numerous, pale or russet, often submerged, usually larger and much elongated about the cavity. Calyx tube long, conical. Core medium to rather large; cells closed or partly open; core lines somewhat clasping. Carpels rather flat, broad or roundish-cordate, emarginate, mucronate, tufted. Seeds light brown, medium to large, rather wide, plump, obtuse to acute, tufted. Flesh slightly tinged with yellow, firm, fine-grained, crisp, tender, juicy, mild subacid, sprightly, very pleasantly aromatic, very good to best. Season December to March.

Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Jun 24, 10 at 11:12 Sally2 has picked Tomatoes for this cookalong. Some are already enjoying the fresh local crop and some are eagerly awaiting this favorite. Recipes can include any form or use. Please post some of you T+T canning recipes for tomatoes too, it will be nice to have them tucked away in the FAQ for safe keeping and easy reference. I think this will be a very popular Cookalong, so due to the late start, let's run with it thru July 10, 2010. Have fun! Nancy Here is a link that might be useful: Cookalong #29 ------ Corn! Follow-Up Postings: o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dukerdawg (My Page) on Thu, Jun 24, 10 at 12:00 Nancy, Sally has a winner here! Now you're talking my language. I can't wait for homegrown tomatoes. I've eaten 2 already, but those were from plants started in January and nurtured along in the GH. My other 60 plants are way ahead of schedule. Should have some good beefsteaks by the 4th of July (fingers crossed!) My favorite way to eat tomatoes doesn't reguire a recipe. Sliced and eaten with a sprinkling of salt, the classic BLT done anyway you like it and sliced on the side with good ole' Kraft Mac 'n Cheese! ...however..I will be following this thread closely and drooling at appropriate moments. (p.s. give Roxie a belly rub from us!) Duane o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Thu, Jun 24, 10 at 12:30 Yeah!!! Planted a bunch!! When they ripen I tend to eat as many as I can just as is!!....then when it gets burdensome...I blanch peel and cook up with some celery and onion and a bit of basil and freeze. Or I might cook them down more and add garlic oregano and a bit of red wine and call it the basis for a spaghetti sauce. I can't wait!! Linda C o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Thu, Jun 24, 10 at 12:57 Nothing like fresh field tomatoes ! YUM! I'll offer up this canning recipe because it is something you don't seem to see in the States. This is NOT to be confused with Heinz Chili Sauce they are in no may similar. I got this recipe from a farmer friend's mother over 30 years ago and I have made it every year since. Same lady that taught me to make canned tomatoes and dill pickles. This stuff is great in a meatloaf, along side eggs cooked any way, topped on a burger or dog, dumped into baked beans, with Tourtiere or any pork dish. Clive slathers it on freshly baked, buttered, French bread! Elaine's Chile Sauce 11 Q basket of field tomatoes peeled and smashed 7 Cup white sugar 4 1/2 Cup cider vinegar 2 Bunch of celery chopped 4 small hot peppers chopped 4 large sweet peppers 2 green , 2 red, chopped 4 large onions chopped 1 Tbl ground ginger 1 Tbl cinnamon 5 Tbl coarse salt 2 Tbl Pickling spice tied in a cheesecloth bag Simmer/low boil chopped veggies with tomatoes for 2 hours then drain off 2 cups liquid. Add everything else EXCEPT sugar and simmer another 3 hours or even more, until nice and thick. Add sugar 1 hour before canning. Fill pint jars and HWB for 15 minutes. Note: If time is tight I make right up to the add sugar part, refrigerate overnight and finish the next day. o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Thu, Jun 24, 10 at 16:04 Sharon, I do have tomatoes, but not an 11 qt basket....yet. Is there a weight equvalent? This sounds so good and I'm sure to be making it soon, that is as soon as I have that many. Yum. jude o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Jun 24, 10 at 16:41 Oh Sharon - that sounds fab! I need to know about how many lbs 11 qts is too - Alexa o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Thu, Jun 24, 10 at 16:59 Not sure I can figure it out in weight but.......I do know that I do this recipe 1 1/2 times for a half bushel of tomatoes. I also know that I average 40 cups of smooshed tomatoes to a half bushel....so if one train leaves the station, traveling west, at 30 MP and another ... o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Jun 24, 10 at 17:29 How many half pint jars does it make? I'm assuming it isn;t as easy as 11 Qts makes 44 half pints.... or does it? I need to get me a whole lot more half pint canning jars if that is the case..... A o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Thu, Jun 24, 10 at 17:49 I only do pint jars, not half pints, but I'm going to guess I get 10-12 pints jars, or so, to an 11 Q basket which I think is 2/3 a bushel. Clearly I need to make better notes! o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Thu, Jun 24, 10 at 18:44 If one 11 qt basket times 1 1/2 equals half a bushel, whatever amount that is....then doesn't an 11 qt basket equal 2/3 of half a bushel or 1/3 of a bushel? And is that 11 qt basket what I would call a peach basket? and how does that relate to a 5 gallon bucket which is the volume I relate to....and is that 11 qts dry measure, liquid or Imperial Gallons??? Oy! Think I may just wing it!! LOL !But it does sound like a yummy thing to do with garden tomatoes! Linda c o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Jun 24, 10 at 19:27 Does this help? Peck basket = 8 qts 2 pecks = 1/2 bushel 1 bushel = 53 lbs. So, 1 1/2 pecks are gong to = 12 qts. In pounds... I would say to purchase about 18 lbs of tomatoes. I've had Sharon's Chile Sauce.... wonderful!!! I'll be saving and making this recipe. Nancy o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, Jun 24, 10 at 19:37 First of all, my apologies for being late on this. I somehow just didn't see the thread. I pretty much agree with Duane about the best way to eat a tomato, except I leave off the salt, and add fresh ground black pepper instead. I really like to just wander through the tomato patch and pop them in my mouth straight off the vine, still warm from the sun. Sharon, I'm guessing you simmer the veggies and tomatoes in the vinegar? I've never canned, so I need to be told every step like I'm a kindergardener. Here's a recipe I made last night, and it doesn't require any math (unless you want to halve or double the recipe.) It's very simple, but tastes really good. From The Complete Italian Vegetarian Cookbook by Jack Bishop Spaghetti with Barely Cooked Summer Tomato Sauce Salt 1 pound spaghetti 6 tablespoons extra-virgin olive oil 4 medium garlic cloves, minced 4 large, ripe tomatoes (about 2 pounds), cored and cut into 1/2-inch cubes 20 large fresh basil leaves, cut into thing srtips Freshly ground black pepper 1. Bring 4 quarts water to a boil in a large pot for cooking the pasta. 2. When the water comes to a boil, add salt to taste and the spaghetti. As soon as the spaghetti is in the pot, heat the oil in a large skillet. Add the garlic and cook for about 20 seconds to release its flavor. Add the tomatoes and basil and cook just until the tomatoes are warmed through and slightly softened, about 2 minutes. Seaon with salt and pepper to taste. Remove from the heat. Cover and keep warm. 3. When the spaghetti is al dente, drain and toss it with the tomato sauce. Divide among individual bowls and serve immediately. Serving suggestion: Serve with plenty of bread to sop up the extra sauce that collects at the bottom of the bowl, and a green salad. Here's an Ina Garten recipe that I've made more than once and everyone's liked it. I do find the 2 teaspoons sugar to be a bit much, but that's probably just me. Brown Rice, Tomatoes & Basil Serves 6 1 cup Texmati brown rice (I use any brown rice) 2 teaspoons kosher salt, divided 1/4 cup champagne or rice wine vinegar 2 teaspoons sugar 1 tablespoon good olive oil Freshly ground black pepper 1 pound ripe tomatoes, large-diced 1 cup packed basil leaves (1 large bunch), chopped Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. (My note: Or just follow the package instructions. I find most brown rice takes longer than that to cook.) Transfer the rice to a bowl. Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature. Oh, and I made this Tomato Tart for supper the other night, and we enjoyed it. It came from the cooking forum, but alas, when I copied and pasted it, I didn't include the poster, so I don't know who to give credit to. Maybe one of y'all will recognize it and can give credit to the right person. Tomato Tart Crust This makes two 9-inch tart shells. 2 1/2 cups AP flour 3 tablespoons semolina flour 1 teaspoon salt 12 tablespoons [11/2 sticks] cold, unsalted butter 3 tablespoons cold solid shortening Ice water Preheat oven to 400°F. Put the flours and salt in food processor. Pulse a couple of times, just enough to integrate the ingredients. Add the butter and shortening all at once and pulse until the mixture looks like moist crumbs and no chunks of butter or shortening remain. Sprinkle ice water over the surface of the dough. Repeat with 3 more tablespoonsful. Pulse to just bring the dough together. The dough should be past crumbly, but holding together. Cut the dough in half and wrap each half in plastic wrap. Press each half to form a disk. Refrigerate at least 30 minutes before rolling out. Then roll out one disk to 1/4" thick. Fit into your tart pan, and chill 30 minutes. Dock the bottom of the tart. Line it with parchment or foil, and weigh it down with pie weights or dried beans. Place tart shell on center rack in the oven and bake 10 minutes. Remove paper and weights from the pan. Return it to the oven and bake another 10-15 minutes or until the tart is a light-golden brown. Remove from the oven and set on wire rack to cool. Filling 12-15 plum tomatoes, cored and cut into 1/4"-thick rounds 2 tablespoons Dijon mustard * 1 cup coarsely grated Gruyere cheese 1 teaspoon Herbes de Provence 2 large eggs 1/4 cup light cream 1 teaspoon salt A few turns of freshly ground black pepper Preheat oven to 375°F. Put the tomato slices in a colander and place in the sink. Let them sit for 15 minutes to drain off any excess liquid. Spread the mustard evenly over the tart shell. Sprinkle the cheese over the mustard and sprinkle the Herbes de Provence over the gruyere cheese. Working from the outside in, lay the drained tomato slices in overlapping, concentric circles, covering the crust completely. Whisk the eggs in a bowl, whisk in the cream, salt and pepper. Pour this custard evenly over the tomatoes until it comes to about ? inch from the top edge of the crust. Bake for 1 hour, to 1 hour and 20 minutes, or until the custard is set. Once Upon a Tart. *Note: I used Pesto instead of Dijon mustard. ----(That note was part of the post I (Sally) copied. I would have made the same substitution, but I didn't have the time or energy to make pesto, and was out of canned, so I used the mustard. It was fine werith the mustard, but I have to agree with the poster, I think it might be bettr with pesto.) Can you tell I've been eating a lot of tomatoes lately? Sally o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Thu, Jun 24, 10 at 19:42 Great choice! I was so excited when I saw the ingredient, and thought I'd have a ton of recipes to share. But as I was going thru my files I realized that I really don't have many recipes that use fresh tomatoes, other than canning recipes from other CF members and salads! Here are two soups, tho....and they are both really good! Winter Tomato Soup Source: Marie-Pierre Moine’s French kitchen Serves 4 2T butter 1 Spanish onion, finely chopped 1 leek, washed and sliced 1 carrot, peeled and chopped 1 small head celery, trimmed and chopped 6 large ripe tomatoes, blanched ,skinned and seeded (or 1 large can tomatoes) ½ tsp each dried thyme and oregano 2 tsp finely snipped basil 1 heaping T flour 1 quart light chicken stock 1 egg yolk 4 T heavy cream Sea salt and freshly ground black pepper In a sauté pan, melt the butter over medium heat. Ad onion, leek, carrot and celery. Season and sauté 2-3 minutes, stirring frequently. Stir in tomatoes, the dried herbs and half the basil. Cook for one minute then sprinkle the flour, stir and cook 2-3 minutes longer. Pour in stock and bring to a simmer, stirring occasionally. Reduce heat, partially cover and cook 20-25 minutes, stirring occasionally. Leave the soup to cool a few minutes, then process in blender or food processor until smooth. Return to pan and adjust seasoning. In a bowl, mix the egg yolk and cream. Stir in a ladleful of the soup, then stir mixture into pan over low heat until piping hot. Stir in the remaining basil and serve immediately. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Tomato Bisque with Tortellini 1-1/2c diced tomatoes 1-1/2c tomato sauce 3/4c bloody mary mix 1-1/2tsp fresh basil 1/4tsp italian seasoning 2c heavy cream 1/4c chicken base 1/4tsp dried thyme 1/4tsp white pepper 1T sugar 1/4c grated parmesan cheese 1/2lb tortellini Combine all ingredients except tortellini and cheese in stock pot. Bring to low boil then remove from heat and add parmesan. Blend with stick blender or in food processor until smooth. Return to pot and simmer. Meanwhile cook tortellini in boiling water 5-7 minutes or until tender, add to soup and serve, garnish with parsley flakes. My note: original recipe calls for 2T sugar, I reduced it because I don’t like much sweetness. You can add more if you like. Linda o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by spacific (My Page) on Thu, Jun 24, 10 at 19:56 This is my T&T way of preparing our thousands of volunteer cherry tomatoes that pop up every summer and continue ripening nearly through Christmas. Simply cut cherry tomatoes in half. In a bowl, gently mix them with olive oil and a light sprinkling of herbs de Provence (or oregano, or whatever other dried herbs you like, or a small amount of salt & pepper if you wish). Place cut side up on a baking sheet and slow roast in oven (very low --- 225 degrees or so) for 3-4 hours until they are still a bit juicy, but shriveled. The slow cooking concentrates the flavors and works well even for those tomatoes that aren't the most flavorful to begin with. The roasted tomatoes are great for snacking, added to pasta salads, or on sandwiches. I also freeze batches of them for sauces through the winter. o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Jun 24, 10 at 20:33 The tomatoes do not have to be fresh for this thread. But I don't think I made that very clear. While I think we all love to use them fresh, canned or dried use is OK too... Nancy o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, Jun 24, 10 at 20:40 Yeah, any form of tomato is alright by me. I should have made that clear, too. Sally o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Fri, Jun 25, 10 at 7:00 Yesterday I picked up my order from Redbud Farm which included a basket of cherry tomatoes. My "recipe" last night follows: ~ walk thru kitchen ~ spy basket of cherry tomatoes on the counter ~ open said basket ~ pick out one red and one yellow tomato ~ put each in mouth one at a time and eat ~ repeat several times during the evening YUM!!! After many years, this tomato salad to be served with toast rounds as Bruschetta is still one of the best uses of fresh tomatoes that I know. Bruschetta with Tomato Salad from In the Kitchen with Rosie 2 cups chopped fresh tomatoes 1 cup chopped yellow bell pepper 1 cup chopped red onion 2 t. capers 3 TB chopped fresh basil 1 TB balsamic vinegar 2 t. lemon juice fresh ground black pepper 1 clove garlic, minced 1 t. dried oregano a French baguette, a large peeled garlic clove Mix all the salad ingredients, tossing well, set aside. Preheat broiler, arrange bread slices on a rack, broil 2 minutes per side until brown. Remove from broiler, rub with cut side of the large garlic clove (discard garlic). Serve salad on top of bread or bread along side the salad in a bowl as a first course. o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Fri, Jun 25, 10 at 16:12 All the other cookalongs. Here is a link that might be useful: All the other cookalongs o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by becky_ca (My Page) on Fri, Jun 25, 10 at 17:06 This was a hit at our house last year when tomatoes were in season :-) Becky * Exported from MasterCook * Tandi's Tomato Pie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium plum tomatoes 1 deep-dish pie shell -- (9-inch) baked 1 cup chopped white onion 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 2 tablespoon chopped fresh basil 1/2 cup mayonnaise 1/2 cup grated Parmesan cheese 1 cup grated Cheddar cheese Preheat oven to 375 degrees F. Cut 6 tomato slices for garnish; set aside. Halve remaining tomatoes, remove seeds, and cut each half into about 6 wedges. Place half the wedges in bottom of baked pie shell. Sprinkle with 1/2 cup onion, 1/4 teaspoon each salt and pepper, and 1 tablespoon basil. Stir mayonnaise, Parmesan, and Cheddar together in a small bowl, then spread half of mixture over onion layer. Repeat with remaining tomatoes, 1/2 cup onion, 1/4 teaspoon each salt and pepper, and 1 tablespoon basil. Add remaining mayonnaise mixture. Place reserved tomato slices in pinwheel design in pie center. Bake 30 to 40 minutes, until golden brown. If piecrust starts overbrowning, cover edges with aluminum foil. Allow pie to cool 20 minutes before serving. - - - - - - - - - - - - - - - - - - - NOTES : Made 9-6-09 Seeded and chopped tomatoes (reserving 6 slices for top garnish). Also microwaved the onion for a minute to soften it. Rather than layering in pie crust, I just mixed everything together and spread into shell, topping with reserved tomato slices. o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by kathleenca (My Page) on Fri, Jun 25, 10 at 19:41 I've made two new-to-me recipes in the past six weeks, an appetizer & a tomato tart, that I liked a lot. Sun-Dried Tomato Palmiers Yield: about 80 1 pkg puff pastry, thawed 6 Tbsp sun-dried tomato pesto (in the refrigerated case near fresh pasta) 1 c. fresh grated Parmesan cheese On a lightly-floured surface roll out one sheet of pastry into a rectangle about 1/8" thick. Spread half the tomato pesto on top, & sprinkle with half the Parmesan. Press down with palms to adhere. Roll both long edges of the pastry into the center, making sure the cylinder is tight & even. Wrap in plastic & refrigerate until firm. (or freeze up to one month.) Repeat with the second half of the ingredients. When ready to bake, if frozen, defrost the pastry so it can be cut. Preheat oven to 425 degrees. Slice pastry crosswise into 1/4" - 1/2" slices. Place slices 2 inches apart on a parchment-lined baking sheet. Bake 8 - 9 minutes until puffed & slightly golden. Transfer to a rack to cool completely before serving. Source: Petit Soleil Bed & Breakfast, San Luis Obispo, CA Tomato, Cheese & Herb Tart 6 - 8 servings 1 pie crust 5 medium tomatoes, cut into 1/2"-thick slices 9 oz Emmenthal or Gruyere cheese, thinly sliced 1 Tbsp minced fresh basil or 1 tsp dried 1 tsp fesh thyme or 1/4 tsp dried 1 tsp minced fresh oregano or 1/4 tsp dried 3 Tbsp freshly grated Parmesan cheese Bake crust until set, about 15 minutes. If using foil & beans, remove, then bake about 15 minutes more until pale golden. (Can be prepared a day ahead. Cover & let stand at room temperature.) Cut each tomato slice in half. Place slices on paper towels & let drain 45 minutes. Preheat oven to 375 degrees. Top crust with Emmenthal cheese slices. Arrange tomatoes atop cheese, overlapping slightly. Sprinkle herbs, then Parmesan cheese over tomatoes. Season with pepper. Bake about 35 minutes until cheese melts & tomatoes are tender. Cool slightly. Cut tart into wedges & serve. Nice for lunch, as a first course, or main dish for a vegetarian meal. Source: Bon Appetit o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by cooperbailey (My Page) on Sat, Jun 26, 10 at 9:14 No red ones at the farmers market yet - but some perfect green ones! Made fried green tomatoes last night - using a new recipe I copied onto the back of an envelope while waiting for my hair cut!- It is from the June Garden and Gun- I picked it up since it highlighted fried green tomatoes on the cover. Fried green tomatoes 4-6 green tomatoes Wash: 2 C buttermilk 2 large eggs Dredge: 2 C white lily self rising flour 1 C cornmeal 1/2 t garlic powder 1/2 t onion powder salt pepper Fat: 2 C canola oil 2 sticks unsalted butter heat butter until 350 then turn down to stablilize * I used bacon fat and winged it* Pan: cast iron skillet but whatever you have To do: Slice and lightly salt the slices on both sides and let sit 5 minutes on rack. Pat dry just before coating. Coat slices in wash, then drege in flour cornmeal mixture.I put the first few right in the pan and the rest on the rack to wait their turn- no difference in coating falling off or flavor) Cook for 4-6 minutes;turning only once.Put on paper towel covered plate. snitch one and eat. Now I used *regular flour not the lily and found out as the pan was heating that I had butter but no oil. But remembered just in time that I had bacon fat in the frig (thanks KF advice) so used that. I had wanted to try the butter and canola. Like many recipes- It can be very loosely followed. I made fried green tomato sandwiches with lowfat provolone slices and bacon and fresh lettuce from farmers market Next time I will use toasted sourdough bread. Left overs for dinner tonight with cheese grits on the side. I make fried green tomatoes each year but the buttermilk really makes them sing. o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by kayskats (My Page) on Sun, Jun 27, 10 at 12:36 I'm sticking with fresh and uncooked.... Salisbury Relish Makes 6 servings Source: "The Chesapeake Bay Fish and Fowl Cookbook" (Foley) 2 ripe tomatoes cut in 1/2" dice 1 small green bell pepper minced 1 rib celery finely chopped 1 small carrot minced 1 small onion minced 1 teaspoon salt Pepper to taste 2 tbsps sugar 2 tbsps cider vinegar 1/2 cup cold water Toss all ingredients in medium-size bowl; cover and refrigerate for 2 to 48 hours. Drain before serving. ---- and Pasta with Uncooked Tomato Sauce Adapted from Washington Post (Edward Schneider) "The Simplest Tomato Spaghetti Sauce in the World" 1 really big, really ripe, really flavorful summer tomato 1/2 clove garlic Kosher or sea salt to taste 1 small handful fresh basil leaves torn or cut into very thin shreds 4 ounces spaghetti or linguine 1 loaf sourdough bread Bring a large pot of salted water to a boil. Using tongs, gently dip the tomato in the water for about 10 seconds. Transfer to a plate. Allow the water to continue to boil, but do not add the pasta. Peel the blanched tomato. If the tomato isn't so ripe that the skin slips off easily, you should probably be thinking of another dish. Core and seed the tomato and cut the tomato into 1/2"dice and transfer to a bowl large enough to eventually hold the pasta and presentable enough to bring to the table. Finely mince the garlic. Add the garlic, about 1/2 tsp salt and the basil to the tomatoes. Now, cook the spaghetti. Meanwhile taste the tomatoes for salt. Drain the pasta well and add it to the tomato mixture which will have rendered a good deal of juice. Gently toss. And enjoy... using pieces of the bread to sop up juices. o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Sun, Jun 27, 10 at 14:24 This is a recipe, from an old S.L.book 'Entertaining with Southern Living', that I discovered several years ago. I prepared it for a Spring Brunch for my family several times. My oldest GD, who was probably just out of her teens, and is now approaching 35, still talks about it. Tomato-Basil Salad 3 large tomatoes 2 green onions, chopped 1/4 C olive oil 3 T. red wine vinegar 1 T. minced fresh basil 1/2 teas. salt 1/2 teas. dried Italian seasoning 1/4 teas. powdered sugar 1/4 teas.coarsely ground pepper 1/8 teas. garlic salt Bibb lettuce leaves Sprigs of fresh basil Cut each tomato into 8 wedges. Place wedges in a shallow container, sprinkle with onions. Combine oil and next 7 ingredients, stirring well. Pour over tomatoes. Cover and marinate in refrigerator 1 hour. Arrange lettuce on salad plates, top with tomato mixture. Garnish with basil. Yield: 4 servings Note: The dressing that is left after the salad is finished makes a really nice, light dressing for a greens/lettuce salad. jude o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Mon, Jun 28, 10 at 17:21 Here are my two favorite tomato recipes for canning. The tomato relish does taste chili-sauce-ish...like a chunky ketchup. * Exported from MasterCook * Roasted Tomato Garlic Soup Recipe By :Katie Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 tomatoes -- *see Note 2 carrots -- cut in 2" pieces 1 large onion -- quartered 2 whole heads garlic -- peeled (or more, to taste) olive oil 2 cups chicken broth -- (or 3) 1/2 cup chopped fresh basil -- (or 1 Tbsp. dried) Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. To can: Ladle into clean hot jars and leave a one-inch headspace. Process pints 60 minutes and quarts 70 minutes. For dial gauge canners use 11 lbs. pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001- 6000 ft., and 14 lbs. over 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft. and 15 lbs. over 1000 ft. To serve: Add cream to taste when heating if desired. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. * Exported from MasterCook * Spicy Tomato Relish (Chili Sauce) Recipe By : Katie, From Lorene B. Serving Size : 1 Preparation Time :0:00 Categories : Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 tomatoes (5 lb.) -- peeled and chopped 1 1/2 cups onion -- chopped 1 cup green pepper -- chopped 1 1/4 cups sugar -- white or brown* 2 teaspoons celery seeds 2 teaspoons pickling salt 3/4 teaspoon cinnamon 3/4 teaspoon cloves 3/4 teaspoon allspice 3/4 teaspoon ginger 1 cup vinegar Simmer to desired thickness. Pour into hot jars and process 35 minutes in a hot water bath. - - - - - - - - - - - - - - - - - - NOTES : This tastes like a chunky ketchup. You can use a combination of brown and white sugar; the more brown sugar, the more BBQ sauce-y it tastes. *I use 1/2 white and 1/2 brown sugar o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Jul 12, 10 at 13:19 Did anyone cook with tomatoes this past weekend? Actually, I don't think I did, but I have been cooking frequently with tomatoes the last few weeks. The last thing I did was from a cookbook I rarely cook from, basically because I forget about it. It's called Vegetariana by Nava Atlas. It's a cute book. The recipes are a little hard to follow, which is probably why I've passed it by, but this time I found one that fit all the ingredients I had on had at the time. I was actually looking for an eggplant recipe, but it was also a tomato recipe. They are good partners. I tweaked this recipe because my tomatoes were all different sizes. I made it into more of a casserole. Also, I found it a bit confusing how to do the tomatoes. She says to cut them in half, scooping the pulp out. Well, what about the core in the top half? So, I just did what I could and layered it like a casserole. The flavors were good, though, no matter what the final product looked like. Tomatoes Stuffed With Curried Eggplant 6 large, firm but ripe tomatoes 1 medium eggplant, on the smaller side 2 tablespoons safflower or vegetable oil 2 cloves garlic, minced 1/2 cup plain yogurt 1/4 cup wheat germ or bread crumbs 3 tablespoons chopped cilantro or fresh parsley 1 1/2 to 2 teaspoons good curry powder or home mixed curry Salt and freshly ground pepper to taste Preheat the oven to 350 degrees F (180C) Cut each tomato in half, carefully scooping out the pulp with the aid of a knife and spoon. Reserve the chopped pulp in a bowl. Arrange the tomato halves in an oiled, large shallow baking dish. Peel the eggplant and cut it into small dice. Heat the oil and 1/4 cup of water in a large skillet. When hot, add the eggplant and garlic, cover and cook until the eggplant is tender, stirring occasionally and adding enough water to keep it from sticking. Remove from heat. Add the tomato pulp and all the remaining ingredients and mix thoroughly. Stuff each tomato half with the mixture. Bake for 30 to 35 minutes, or until the tomatoes are done to your liking. Sally o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Jul 12, 10 at 14:15 Too early for lots of fresh tomatoes here for me. I think I may make fassoulakia (greek green bean/tomato stew) this week though, to use us some ingredients I have in the fridge/freezer. Below is a link to one recipe, which is similar to what I will make, except I'm using potatoes in with mine. I'm going to try out the can of san marzano tomatoes I bought and see if they taste much different than the canned tomatoes I'm used to. I think I'll try it in the crockpot! 4 to 6 servings Olive oil -- 1/2 cup Onion, thinly sliced -- 1 Green beans, trimmed -- 2 pounds Tomatoes, seeded and chopped -- 1 pound or 2 cups Water -- 1 cup Parsley, minced -- 2 tablespoons Salt and pepper -- to taste Method Heat the oil over medium flame in a large saucepan. Add the onion and sauté until wilted and translucent. Add green beans and sauté, stirring frequently, until heated through, 3 to 4 minutes. Stir in the tomatoes, water, parsley, salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer until the green beans are well cooked, 30 to 40 minutes. Adjust seasoning and serve immediately, at room temperature or chilled. Variations Add some chopped zucchini and potatoes along with the green beans if you like. Saute 1 tablespoon garlic along with the onions. Or alternately, I may turn some lefover smokey eggplant roasted red pepper dip into pasta sauce by adding it to canned tomatoes and then doing up some pasta fagioli. Got that to use up too! Or I may do both. Hardly a day goes by when I don't eat some kind of tomato product. Long live the love apple! Here is a link that might be useful: Fassolakia recipe o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jul 12, 10 at 14:26 Time for a new focus ingredient, pulling a name...... TaDa... it's Katiec !!!!!!!!!!!!!!!! Katie, please choose our next ingredient.. post to this thread and I'll set up the new one. Thanks! Nancy o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Mon, Jul 12, 10 at 16:20 Oh, goody! It may be late for many of you, but they're just ripening here. Let's do Strawberries! o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jul 12, 10 at 18:44 Thanks, Katie. There's still stawberries around here and the grocery stores will have them for a long time yet. I'll set up the next thread... Nancy Here is a link that might be useful: Cookalong #31 ----Strawberries

Suzi, Sungold and Black Cherry are both very good cherry tomatoes that do well for me into the fall and over winter. They can have the opposite problem where the skins are so thin that they crack open if you don't pick them often, but keeping them picked when ripe will help. Sungold should be easy to find in one of the big box stores and I know a lot of the mom and pops around here carry them as well, Black Cherry I've seen less often but it does show up once in awhile. I don't normally do red cherry tomatoes so I have no advice on that one for taste, but I'd assume they'd do just as well as the others over fall/winter. Anyway, you should do fine with most tomatoes for a fall planting here. Just get them in while you have a month or two of warm weather to put on growth and start blossoming before it cools off for the duration. I'm not looking forward to the incoming heat, either. I am already starting to feel like somehow I'm in Florida...ugh.

Must be the variety. You never know about those farmers market vendors. They may have used seeds that were cross pollinated from last years crop. Very often those don't turn out to be amazing. But we bought a plant from the garden center. Big Boy. Mislabeled. Turned out to be a cherry with skin so tough it will choke you! I have to scald them and peel them so we can use them. Like peeling grapes. Sigh. So, your Market Vendor may have just got a bad packet of seeds. Just walked out and looked at my abundant supply of volunteers. Don't know what I've got. They came from the compost and are whatever the varieties of grocery store tomatoes inherited in their genes. Some look like San Marzanos, one like a beefsteak, most like your regular plum. Some are sunburned. The dreaded white spot at the top that will never turn red. But I just cut that part off, and we do have an umbrella out there to provide shade now that it's so hot. Lots of green tomatoes! Might try frying those.