Best Tomato Patties Recipes

TOMATO PATTIES: DOMATOKEFTEDES

Steps:

• Preheat oven to 350 degrees F.
• Place the tomatoes in a medium bowl. Drizzle with 2 ounces oil and season with salt and pepper. Place seed side down on a lightly oiled baking sheet. Place in the oven and bake until the skins wrinkle and the tomatoes are soft, about 30 to 40 minutes.
• Remove from the oven and cool. Peel the skins from the tomatoes and place in a colander over a bowl, to drain for about 20 minutes, occasionally pressing them to release juice. Reserve tomato juice for a later dish.
• Heat 1-ounce of oil in a saute pan over high heat. Add in the onions and cook until translucent, about 3 to 4 minutes. Add in garlic and chiles and cook for 1 minute. Remove and cool.
• In a medium bowl, combine the roasted tomatoes, parsley, scallions, oregano, and basil with the onion mixture. Add in the flour and bread crumbs and season with salt and pepper. Add more bread crumbs, if needed. Add sugar if tomato mix is acidic. Shape mixture into 2-ounce patties.
• Heat the remaining oil in a medium skillet over high heat to reach 375 degrees F. Turn heat to medium-high heat and place the patties into the skillet in small batches. Cook on both sides until golden brown. Add more oil as needed. Remove patties and drain on paper towels. Season with salt while warm.

SUN-DRIED TOMATO AND FENNEL SAUSAGE PATTIES WITH CREAMY POLENTA

Steps:

• For sausage:
• Place half of pork and half of fat in processor. Using on/off turns, blend until pork is ground to coarse texture (about 1/4-inch cubes). Scrape into large bowl. Repeat with remaining pork and fat. Add all remaining sausage ingredients to bowl with pork and mix gently with hands until blended. Using wet hands, shape sausage into 10 oval patties, each about 3/4 inch thick. Place on plastic-lined plate. Cover and chill at least 2 hours and up to 1 day.
• For sauce:
• Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add sausage patties and sauté until brown, about 4 minutes per side. Transfer patties to small baking sheet.
• Pour off all but 2 tablespoons fat from skillet (or add olive oil to make 2 Add tomatoes with juice and 2 tablespoons basil. Simmer uncovered until sauce thickens, crushing tomatoes with back of fork, about 10 minutes. Add sausage patties and any juices to sauce. Cover; simmer over medium heat until cooked through and tender, turning patties occasionally, about 15 minutes. Season sauce with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool; cover and chill. Rewarm covered over low heat before continuing.
• Spoon polenta into large shallow bowl. Top with sausages and sauce. Sprinkle with cheese and additional chopped basil. Serve, passing more cheese separately.
• Available at specialty foods stores and from zingermans.com.

SICILIAN LAMB PATTIES BRAISED WITH EGGPLANT, PEPPERS, AND TOMATO

Steps:

• For lamb patties:.
• Combine breadcrumbs and 1/4 cup water in small bowl. Soak 5 minutes. Squeeze all water from crumbs. Place crumbs in large bowl. Add lamb and remaining ingredients; mix gently to combine. Shape into 12 oval patties, each about 2 1/2 inches long and 3/4 inch thick.
• For eggplant mixture:.
• Preheat oven to 350°F Combine cubed eggplant and 4 tablespoons oil in large bowl and toss to coat. Spread eggplant out on rimmed baking sheet; sprinkle with coarse kosher salt and pepper. Bake 12 minutes. Turn eggplant over and bake until soft, about 12 minutes longer.
• Heat 1 tablespoon oil in large deep skillet over medium-high heat. Add lamb patties and sauté until brown, about 3 minutes per side. Transfer lamb patties to plate. Add bell pepper strips to drippings in skillet; sauté until beginning to soften, about 4 minutes. Transfer bell pepper to plate with lamb.
• Reduce heat to medium. Add remaining 1 tablespoon olive oil and chopped onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add wine and garlic. Cook, scraping up browned bits, until wine is reduced to glaze, about 7 minutes. Return lamb and bell pepper to skillet; add eggplant, tomatoes, and marjoram. Reduce heat to medium-low. Cover and simmer until lamb is cooked through and vegetables are tender, about 12 minutes. If sauce is thin, simmer uncovered until thickened to desired consistency. Season sauce to taste with coarse salt and pepper.

CHICKEN TOMATO AND FETA PATTIES ON A SPINACH SALAD

Steps:

• Combine chicken, tomato, egg, breadcrumbs and half the cheese, mix well, shape into 12 patties.
• Cook patties in a large oiled frying pan, Cook until browned and cooked through, about 10-15 minutes depending on how big you made your patties.
• Combine spinach, onion and remaining cheese in a large bowl.
• Combine oil, vinegar, garlic, sugar and mustard in a screw top jar and shake well.
• Pour a small amount of dressing into spinach salad toss to coat. Serve the remaining dressing on the side.
• To Serve: Spoon spinach salad onto plates top with patties and drizzle with more dressing.

CHICKEN PATTIES WITH ROASTED TOMATO SALSA

Steps:

• Core tomatoes and cut in half lengthwise. Place cut side up on a broiler pan coated with cooking spray; brush with 2 teaspoons oil and sprinkle with 1/4 teaspoon salt. Turn tomatoes cut side down. Bake at 425° for 30-40 minutes or until edges are well browned. Cool slightly. Remove and discard tomato peels., Place cilantro in a food processor; cover and process until coarsely chopped. Set aside 1/4 cup cilantro for chicken patties. Add the roasted tomatoes, adobo sauce and 1/4 teaspoon salt to the food processor; cover and process just until chunky. Place salsa in a small bowl; set aside. , For chicken patties, in same food processor, combine 1-1/2 cups chicken and zucchini. Cover and process just until chicken is coarsely chopped. Add the bread crumbs, mayonnaise, pepper, reserved cilantro and remaining chicken and salt. Cover and process just until mixture is chunky. , Shape into eight 3-in. patties. In a large nonstick skillet coated with cooking spray, cook patties in remaining oil for 4 minutes on each side or until golden brown. Serve with salsa.

TOMATO PATTIES

Steps:

• Peel and mash tomatoes.
• Add soda, eggs and crumbs.
• Fry like pancakes in a hot skillet.
• Serve with pancake syrup if desired.

FRIED RICOTTA PATTIES WITH TOMATO SALAD

Steps:

• Make the tomato salad: slice the little plums in half and put in a bowl. Fork through the basil, salt and chopped hot pepper, then add the olive oil and lemon juice. Cover and set aside.
• In a bowl, break up the ricotta until loose. Mix in the Parmesan and flour. (I used quinoa flour purely because I had it at hand).
• Add the seasoning salt, pepper and garlic, and mix well. (Use a good seasoning salt with pronounced flavours, preferably with a touch of chilli in it!).
• Whisk the egg in a bowl until just mixed (don't whip to a foam), add to the cheese mixture, and fold in well. The mixture will look loose, but you should be able to form quite firm patties with your hand.
• (At this stage the mixture can be left in the fridge for the flavours to mix, if there is time).
• Heat enough oil in a non-stick frying pan, form patties a little larger than a tablespoon, and fry about 3 minutes per side before flipping -- until nicely golden brown on both sides. Mine all fitted into a square pan at the same time.
• Keep warm, but serve with the tomato salad as accompaniment.
• Ideal as a side dish with meat and vegetables.

TOMATO-ORANGE BEEF PATTIES

Steps:

• Shape beef into eight oval patties. In a large skillet, cook patties and onions over medium heat until meat is no longer pink; drain. Transfer to a greased 13-in. x 9-in. baking dish., In a large saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth. Gradually stir in orange juice and vinegar. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in tomatoes. Pour over beef patties. Cover and bake at 350° for 25-30 minutes or until hot and bubbly.

SALVADORIAN PATTIES WITH COLESLAW AND TOMATO SAUCE

Steps:

• 1. Heat oil in a large pot over medium-high heat. Add garlic, onion and raw carrot, stirring for about 2 minutes.
• 2. Season ground beef with oregano, salt, pepper and then add it to the pot, stirring occasionally until brown.
• 3. Drain the grease once the beef is cooked, and then return to heat. Add in potatoes (and green beans if using.) Stir to combine and remove from heat. Season with a few shakes of Worcestershire sauce and additional salt to taste. Set aside and allow to cool.
• The Masa/Dough: 3 cups MASECA masa harina 1 tsp. salt 1 tablespoon achiote molido/ground annatto 3 cups water
• 1. Mix the dry ingredients and then add the water a cup at a time, mixing by hand until combined. Set aside. Keep a bowl of fresh water nearby for wetting your hands as you form the patties.
• Forming the Patties: 1. With moist hands, take a handful of masa, slightly larger than a golf ball, and shape it into a tortilla.
• 2. Put a large spoonful of filling in the middle and then bring the sides of the tortilla together like a taco and seal by closing your hand gently to form the pastel into a half-moon shape
• 3. Fry patties in a large, deep pan with plenty of canola oil over medium-high heat, flipping to slightly brown on each side. Remove to paper towel-lined pyrex or plate.
• 4. Serve patties with the coleslaw and the tomato sauce. Makes approximately 18 with leftover filling (which is great the next day over rice as picadillo!)
• Notes on the coleslaw and the tomato sauce Salvadorian Tomato Sauce 14.5 ounce can diced tomatoes (and the liquid) 1/8 cup diced onion 1/8 cup diced green pepper 1/2 teaspoon apple cider vinegar salt, pepper and oregano to taste 1. In a food processor set to mince, add tomatoes and liquid, onion and green pepper. Process until completely combined. 2. Pour tomato sauce into a pot on medium-high heat. Bring to a boil and then simmer one minute. Remove from heat. Add 1/2 teaspoon apple cider vinegar. Add salt, pepper and oregano to taste. Cool and serve or store in the refrigerator in an airtight container. Salvadorian Coleslaw 1/2 a small cabbage, washed and chopped in large pieces 2 large carrots, washed, peeled and chopped in large pieces 1/2 small onion, chopped apple cider vinegar warm water oregano, salt and pepper 1. In a food processor set to chop, add cabbage, carrots and onion all at once. Process just until chopped. 2. Put cabbage mixture into a large bowl, add apple cider vinegar and a little warm water to taste. Season with oregano, salt and pepper. Serve or keep covered in the refrigerator.