Belle Meade Frozen Tomato Recipes

Steps:

• Combine 2 cups of the tomato juice, 1 cup of the mayonnaise, the onion, pineapple, cream cheese, cottage cheese, Worcestershire sauce and Tabasco in a blender. Blend until smooth and pour into a bowl. Combine the remaining tomato juice and mayonnaise in the blender and blend until smooth. Add enough food coloring so that it is the color of a very ripe tomato -- otherwise, it will be pale pink. Add it to the mixture in the bowl and whisk until combined. Season with salt and pepper and more Tabasco if needed.
• Pour into a 2-inch-deep baking dish (use a sieve if you want a smoother texture) and freeze.
• Arrange lettuce on 10 salad plates and place 1 or 2 scoops of frozen tomato on top. Add a dollop of mayonnaise if desired.

Steps:

• Combine 2 cups of the tomato juice, 1 cup of the mayonnaise, the onion, pineapple, cream cheese, cottage cheese, Worcestershire sauce and Tabasco in a blender. Blend until smooth and pour into a bowl. Combine the remaining tomato juice and mayonnaise in the blender and blend until smooth. Add enough food coloring so that it is the color of a very ripe tomato -- otherwise, it will be pale pink. Add it to the mixture in the bowl and whisk until combined. Season with salt and pepper and more Tabasco if needed.
• Pour into a 2-inch-deep baking dish (use a sieve if you want a smoother texture) and freeze.
• Arrange lettuce on 10 salad plates and place 1 or 2 scoops of frozen tomato on top. Add a dollop of mayonnaise if desired.

Steps:

• Core tomatoes, then freeze in freezer bags (don't bother peeling them).
• To use frozen tomatoes, plunge into simmering sauces or soups; burst skins will float to the surface making them easy to remove.