Wednesday, July 14, 2010

It's Tomato Season!

Fresh tomatoes are one of my favorite treats of summer. There's nothing like going to the farm stand and getting a brown paper bag filled with just-picked, perfectly ripe tomatoes! Can't you just hear the crinkling of the bag? Whether it will be a cheesy tomato pie layered with Vidalia onions & fresh basil, or a simple tomato sandwich on Wonder bread with nothing but Hellman's mayonnaise & salt; I rarely know for sure what I'm going to make with those luscious orbs in that brown bag, but I always know it will be delicious!

The recipe I will share this week is a Thai dish that can be spicy or not; you control the heat with the amount of red pepper flakes added. Whenever I think of this dish, I think "fresh!". Filled with fresh tomatoes, summer vegetables & lean pork, it's a healthy meal your whole family will enjoy!

Sweet & Sour Pork, Thai-style

(serves 4)
12oz. lean pork (pork tenderloin works well)
2 Tablespoons vegetable oil
4 garlic cloves, finely sliced
1 small red onion, sliced
2 Tablespoons fish sauce or oyster sauce (found next to the soy sauce in grocery store)
1 Tablespoon granulated sugar
1 red bell pepper, seeded & sliced into chunks
1/2 cucumber, seeded and sliced into chunks
2 fresh tomatoes, cut into wedges
4 oz. pineapple, cut into small chunks (canned pineapple works very well)
freshly ground black pepper
2 green onions, cut into short lengths
red pepper flakes, to taste (can be omitted)
coriander leaves (cilantro) & shredded green onions for garnish

Slice the pork into thin strips. Heat oil in a wok or large frying pan.

Add the garlic & fry until golden, then add the pork and stir-fry for about 4-5 minutes. Add the red onion.

Season with fish sauce (or oyster sauce), sugar and freshly ground black pepper. Add red pepper flakes, if desired. Stir & cook for 3-4 minutes, or until the pork is cooked.

Add the rest of the vegetables, the pineapple and green onions. You may need to add a few tablespoons of water. continue to stir-fry for another 3-4 minutes. Serve hot garnished with coriander leaves (cilantro) and shredded green onions.


  1. This is such a great recipe!!!! Thanks for sharing.

    Speaking of Fresh Tomatoes here is on of my all time favorites:

    Tomatoe Pie

    2~ Deep Dish Pie Crust
    10~ Fresh Tomatoes Peeled~Chopped~Strained
    1~ cup of Mayo
    1~ Cup of Cheese ~Your choice grated
    (We used Sharp Cheddar Cheese)
    1~ Pound of Bacon~ Cooked and Crumbled
    Fresh Basil~ optional

    Cook Pie Crust 10 minutes and remove from oven.
    After straining the tomatoes well and I mean well! Pour in Pie Crust.

    Combine Bacon, Mayo, and Cheese and Mix well. (Add Chopped Basil~ 2 Tablespoons at this time.) This will be a very thick spread.
    Spread over top of tomatoes in the Pie Crust!

    Bake at 350 for 30 minutes.
    (I cover the edges of the pie crust with foil so they dont brown too much.)

    Remove from oven~ Let Cool~ Pat top of Pie to remove excess oil!!!

    But, it is full of flavor!!!


  2. Thanks Tiffani! I appreciate the tomato pie recipe!