Tomato Mustard Recipes

TOMATO MUSTARD

Steps:

• In small bowl stir together Dijon-style mustard blend and dry mustard until well combined.
• Gently stir in tomatoes.
• Cover and refrigerate up to 24 hours.
• Note: To peel tomatoes easily: using kitchen tongs or a fork, gently lower tomato into boiling water for 30 seconds or until skins split.
• Dip in cold water or rinse under a running faucet.
• Remove skin.

BEST MUSTARD EVER

Steps:

• In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.

STEWED TOMATOES SPICED WITH MUSTARD

Steps:

• Combine tomatoes, onion, water, mustard seed, mustard powder, garlic, bay leaf, and black pepper in a large, heavy pot over medium heat; bring to a simmer and cook for 10 minutes. Stir soy sauce through the tomato mixture; continue cooking another 5 minutes. Season with salt. Remove bay leaf to serve.

HONEY-MUSTARD TOMATOES

Steps:

• Wash, dry and trim tomatoes; slice thick. Spread the mustard on each slice, sprinkle with pepper and serve.

UNCOOKED TOMATO-MUSTARD SAUCE

Steps:

• Combine the first 5 ingredients in a bowl and let sit for an hour.
• Add the tomato paste and mustard, then taste and add more salt, pepper, and vinegar if necessary. Serve immediately or cover and refrigerate; this will keep its flavor for several days.

FRENCH TOMATO MUSTARD PIE

Steps:

• Preheat oven to 375°.
• Grease tart pan or pie pan and put in crust.
• Spread bottom of crust with mustard, sprinkle with half the cheese, cover with tomato slices.
• Sprinkle on the rest of the cheese.
• Sprinkle with herbs and drizzle on olive oil.
• Bake at 375° for about 30 minutes.
• Serve warm or at room temperature.

TARTE AUX MOUTARDE (FRENCH TOMATO AND MUSTARD PIE)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Fit the pie crust into a 9-inch pie dish. With a fork, poke holes into the bottom of the crust.
• Spread the mustard over the bottom of the pie crust in an even layer. Cover the mustard with the Swiss cheese in a layer. Arrange slices of tomato, overlapping in a spiral from the edge to the center, covering up the cheese. Drizzle olive oil over the tomatoes, and sprinkle the tart with the herbes de Provence.
• Bake in the preheated oven until the crust has browned, the cheese has melted, and the tomatoes are curled at the edges, about 20 minutes.

POTATOES AND TOMATOES IN MUSTARD DRESSING

Steps:

• Cook potatoes in water to cover in covered pot until they are tender, 10 to 20 minutes depending on size. Drain and cool to room temperature.
• Wash and dry tomatoes; cut into bite-size chunks.
• In serving bowl, whisk oil and vinegar and beat in mustard and brown sugar.
• Combine potatoes and tomatoes and stir gently into dressing.

TASTY MARINATED TOMATOES

Steps:

• Arrange tomatoes in a large shallow dish. Combine remaining ingredients in a jar; cover tightly and shake well. Pour over tomato slices. Cover and refrigerate for several hours.

TOMATO TART

Steps:

• Ask a grown-up helper to turn the oven on to 200C/180C fan/gas 6. Mix the soft cheese together with the mustard in a small bowl.
• Cut the tomatoes into thick slices.
• Roll the pastry into a rectangle on a floured surface - don't worry if the edges are uneven. Lift the pastry onto a baking sheet
• Now trim off any really wiggly bits. Mark a border the thickness of two fingers around the edge.
• Spread the soft cheese inside the border, then arrange the tomato slices on top. Decorate with anchovies or olives (if using).
• Grate the Parmesan all over. Ask a grown-up to put the tart in the oven for 30 mins or until the pastry is golden and the tomatoes are cooked.