Tomato Surprise Recipes

TOMATO JELL-O® SURPRISE

Steps:

• Pour tomatoes into a saucepan, saving the can to use as a mold. Bring to a boil over medium heat and stir lemon gelatin and salt into tomatoes until dissolved. Mix in vinegar. Pour the mixture into the empty tomato can and refrigerate until firmly set, at least 2 hours.
• To serve, puncture a hole in the bottom of the can and dip can in warm water until the gelatin releases. Place onto a serving plate and cut in slices.

TOMATO SURPRISE

Steps:

• 1. PREHEAT OVEN TO 350 SLICE TOMATOES AND PLACE ON AN SPRAYED BAKING PAN(ONE WITH SIDES)SALT AND PEPPER TOMATOES TO TASTE. IN A BOWL MIX CHEESES AND MAYONAISE. PLACE ONE TEASPOON OF MIXTURE ON A SLICE OF TOMATOE. BAKE TILL BUBBLEY. AROUND 10 TO 15 MINUTES
• 2. I USE THIS IN PLACE OF AN SALAD WHEN GRILLING STEAKS OR USE AS AN SIDE WITH A MEAL.

CUCUMBER TOMATO SURPRISE SALAD (RAW RECIPE)

Steps:

• Place veggies in a bowl.
• Mix together juice, salt and olive oil; pour over top of veggies and stir.

TOMATO CAKE WITH TOMATO GLAZE

Steps:

• Preheat the oven to 350 degrees F. Spray a loaf pan with nonstick cooking spray.
• Puree the tomatoes in a blender and measure out 2 cups for the cake. Reserve any remaining juice for the glaze.
• In the bowl of a stand mixer, cream the brown sugar and butter together until light and fluffy. Beat in the eggs one at a time, and then mix in the 2 cups tomato puree. Sift together the flour, baking soda, cinnamon and salt in a bowl. Add the dry ingredients to the tomato-butter mixture and mix to combine.
• Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool slightly, and then remove from the pan and transfer to a rack to cool completely.
• To make the tomato glaze, mix together the confectioners' sugar and 2 tablespoons of the reserved tomato juice until the mixture reaches a glaze-like consistency. Drizzle over the top of the cake.

CHERRY TOMATO SURPRISE

Steps:

• 1. Prepare the cherry tomatoes. Wash well and dry. Make a straight cut to remove the stem end of the tomato. Then scoop out the seeds and pulp with the smallest spoon available. (I used a 1/8 tsp.)
• 2. Turn all the tomatoes upside down, to let the juices drain. While the tomatoes are draining, prepare the filling.
• 3. Mix cream cheese and mayonnaise together, until smooth. Add the green onions, mix well. Set aside.
• 4. Drain the packing juice from the canned shrimp. Then soak the shrimp in ice water for 10 minutes. Pour off the water, and squeeze excess water from shrimp gently, and shred by hand.
• 5. Add the shredded shrimp to the cream cheese mixture. Mix well.
• 6. Generously fill each cherry tomato with the shrimp filling. Chill and serve! Enjoy!