Avocado Egg Rolls & ChickPea Fried Rice

Avocado Egg Rolls & ChickPea Fried Rice

Savory Egg Rolls stuffed with avocado, sun-dried tomato, and red onion; served with semi-sweet Cashew Sauce. Chick Pea Fried Rice mixed with ginger, broccoli…
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Question by It’s Me!: Tomato recipe/use ideas?
My garden has produce SO MANY tomatoes this year and I would hate to waste a single one. Does anyone have and recipes using fresh tomatoes? Almost all the recipes I have found use canned tomatoes… I need fresh tomato recipes! Links work too…I just need help!

Best answer:

Answer by x!x!x!x
You can normally substitute canned tomatoes for fresh and then if you need to you can add some water and tomato puree

Add your own answer in the comments!

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More Dried Tomato Articles


  1. Parmesan Oregano Tomatoes

    4 large ripe tomatoes, sliced 1/4 inch thick
    1/2 cup grated parmesan cheese
    1/2 cup fresh bread crumbs
    1 clove garlic, minced
    2 sprigs fresh parsley, chopped
    salt and pepper to taste
    1/2 teaspoon dried oregano
    1 tablespoon olive oil


    Preheat oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray.

    Place tomato slices close together in prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano. Drizzle with olive oil.

    Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted.


    Stuffed Baked Tomatoes

    4 ounces Baby spinach leaves
    1 tablespoon minced garlic
    1/4 cup crumbled feta cheese
    5 tablespoons grated Parmesan cheese, divided
    1/4 cup olive oil
    4 tomatoes, tops and pulp removed

    Preheat oven to 375 degrees F (190 degrees C).
    In a blender or food processor, blend the spinach garlic, feta cheese, 4 tablespoons Parmesan cheese, and olive oil until smooth.

    Place tomatoes in an 8×8 inch baking dish. Stuff the tomatoes with the garbanzo bean mixture. Sprinkle with remaining Parmesan cheese.

    Bake 20 minutes in the preheated oven, until bubbly and lightly browned.


    Tomato Basil Stuffed Chicken

    4 (6 ounce) boneless, skinless chicken breasts
    1/2 (12 ounce) bottle garlic and herb marinade
    16 fresh basil leaves
    1 large tomato, thinly sliced
    4 slices provolone cheese
    12 slices bacon
    1/4 cup freshly grated Parmesan


    Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes.

    Preheat oven to 500 degrees F (260 degrees C).

    Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap 3 slices bacon around each chicken breast.

    Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.


    Tomato Cucumber Salad

    1 tomato, chopped
    1 cucumber, seeded and chopped
    1/4 cup thinly sliced red onion
    2 tablespoons chopped fresh basil
    1/4 cup italian salad dressing
    salt and pepper to taste


    In a large bowl, combine the tomato, cucumber, red onion, and basil. Just before serving, toss with salad dressing, and season with salt and pepper.

    Refrigerate 1 hours before serving.


    Tomato Mozzarella Salad

    4 large tomatoes
    4 tablespoons olive oil
    ground black pepper to taste
    10 ounces mozzarella cheese, thickly sliced
    8 leaves fresh basil, torn into strips


    Chop tomatoes in half, then slice finely; arrange on four plates. Trickle a tablespoon of olive oil over each serving, and sprinkle with black pepper. Lay slices of cheese over tomatoes, and strips of basil over cheese. Cover with plastic wrap, and refrigerate for 30 minutes before serving.


    Broiled Tomato Sandwich

    2 tablespoons olive oil
    2 tablespoons balsamic vinegar
    4 ripe tomatoes, sliced
    3 tablespoons mayonnaise
    1/2 teaspoon dried parsley
    1/4 teaspoon dried oregano
    1/4 teaspoon black pepper
    3 tablespoons grated Parmesan cheese, divided
    4 slices bread, lightly toasted


    Preheat oven to broil.

    In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.

    Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese.

    Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.


    Bacon Tomato Grilled Cheese

    8 slices bacon
    1/4 cup butter, softened
    8 slices white bread
    8 slices American cheese
    8 slices tomato


    Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.

    Heat a large skillet over medium heat. Spread butter onto one side of each slice of bread. Lay 4 slices of bread, butter side down, in the skillet. Top with a slice of cheese, 2 slices tomato, bacon, and another slice of cheese. Cover with a slice of bread, butter side out. Fry sandwiches until golden on both sides.


    Garden Fresh Bruschetta

    1 clove garlic, peeled and halved
    14 slices (about 3/4-inch thick) French bread
    4 medium tomatoes, seeded and diced
    1/4 cup chopped red onion
    2 tablespoons olive oil
    1 tablespoon minced fresh basil
    1/4 teaspoon salt
    1/8 teaspoon pepper
    14 leaves fresh basil


    Rub cut side of garlic over one side of each slice of bread. Place bread garlic side down on an ungreased baking sheet. Bake at 350 degrees F for 5 minutes on each side or until lightly browned. In a bowl, combine the tomatoes, onion, oil, minced basil, salt and pepper; spoon about 2 tablespoons onto each piece of toast. Top each with a basil leaf.

  2. This is a simple recipe for marinara that we use all the time. It freezes well, too.

    7 lbs tomatoes, cut into golf ball size
    1-2 onions, chopped
    1/2 cup chopped garlic
    2 Tbs. Italian seasoning
    1/2 Tbs. salt
    1 tsp. black pepper
    1/2 tsp. red pepper flakes

    Saute’ onions and garlic in oil until translucent. Add tomatoes, Italian seasoning, salt, pepper and pepper flakes. Cover and cook about an hour, uncover and cook another hour to thicken. Stir frequently.

  3. Russian Style Salad

    Chop tomatoes into 1″ cubes
    Chop green onions or use regular onions
    Salt or seasoned salt

    Lots of sour cream, mix well
    Canola, Corn or Olive oil, mix well

    Enjoy! Can also add cucumbers and radishes..

  4. my garden was overflowing with tomatoes this summer so i made this recipe several to use them up

    I don’t have the exact measurements…I just eyeball everything and adjust the amounts by taste

    1. rough dice the amount of desired tomatoes.
    2. add olive oil, balsamic vinegar, and salt to taste.

    it’s really refreshing and fast and simple to make.
    just a tip, don’t add too much balsamic vinegar or else it’ll overpower the tomatoes.

  5. Tomato soup
    Tomato and onion salad
    bruschetta on some nice bread
    stuffed tomatoes
    tomato and onion relish

  6. You MUST can your own! Then you can have your garden fresh tomatoes in the winter instead of the canned ones. Either pack them in the jars whole or cut in quarters so they fit or make a nice marinara sauce to put up.

    Here’s some ideas for the fresh ones:
    (chef/30 years)

    Tomato-Basil and Fresh mozzarella salad. Layer some thick sliced tomatoes and sliced fresh mozzarella in a fan over lettuce. Tuck in a whole fresh basil leaf in between each one, then drizzle with balsamic vinaigrette.

    use slices as a pizza topping

    put tomato and onion slices on top of fish filets. pour a little white wine over. add fresh thyme, salt, pepper, garlic powder and a squeeze of lime juice. Bake at 350 degrees for 12-15 minutes depending on thickness of fish. Very Caribbean. Yum.

    Mix chopped ripe tomatoes, silvered fresh basil leaves, and capers with hot angel hair (capellini) pasta. Add enough hot chicken broth to make pasta moist and saucy.

    Hollow firm-ripe tomatoes; save the pulp for other uses. Fill tomatoes with a salad of cool cooked orzo or small shell-shape pasta, shelled cooked tiny shrimp, thawed petite peas, grated lemon peel, lemon juice, minced parsley, mayonnaise or nonfat yogurt, and salt to taste.

    Season cooked vegetables. Saute chopped firm tomatoes with a few chopped shallots and ground cumin to taste in a little olive oil just until sizzling. Spoon over hot cooked asparagus, summer squash, or poached leeks and sprinkle with chopped roasted, salted pistachios.

    Top off meat. Finely chop tomatoes; mix with an equal amount of slivered arugula and add shredded parmesan cheese to taste. Spoon over grilled chicken, beef, or lamb. Add salt to taste.

    On the side. Cut firm-ripe tomatoes in half. Set cut side up in a shallow pan. Sprinkle generously with shredded parmesan cheese, lightly with dried bread crumbs, and sparingly with dried thyme, then drizzle with olive oil. Broil about 6 inches from heat until topping is browned and tomatoes are warm.

    Fry ’em. Coat thick slices of unripe (green) tomatoes with cornmeal, then sizzle in salad oil (or part bacon drippings), turning once and browning well. Dust with salt and pepper or chili powder.

  7. This is a great question. I have lots of tomatoes, too. The first thing I do is make lots and lots of spaghetti sauce. Use a basic marinara sauce and add 1/2 lb. hamburger and 1/2 lb. Italian sausage for each recipe. I usually make at least 4 batches at a time and we have spaghetti for dinner and I freeze the remaining sauce in quart containers, which is just about right or 16 oz. of pasta. I also use it for lasagne.

    Here is a great, basic recipe. Defnitely use fresh basil, if you can find it…

    Fresh Marinara Sauce


    This would be a weekend project, but well worth it when you have great homemade spaghetti sauce all winter long!

    Here are some other great recipes:

    Tomato Pie




    Hope you find one or more recipes you like…

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