snow covered mauna kea
richard ha

2007 Grand Prize Winning Tomato Recipes!

Congratulations to our grand prize winners in the first annual Hamakua Springs "You Say Tomato" recipe contest.

Grand Prize, Entree category, as well as Overall Grand Prize Winner:


4 firm, meaty Hamakua Springs tomatoes
1 9-inch pre-baked, deep-dish pie shell
2 stalks of green onions

1 bunch of fresh parsley
2 cloves of garlic
¼ cup olive oil
1/2 tsp salt
1/8 tsp pepper
1 small Hawaiian red chili pepper, seeded and deveined

1-1/2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 scant cup mayonnaise
3 green onions

1. Slice tomatoes about 1/4 inch thick and sprinkle lightly with salt. Let drain in a colander for about 10 minutes.

2. Finely chop your two stalks of green onion.

3. Combine parsley, garlic, olive oil, salt, pepper and small, red Hawaiian chili pepper (seeded and deveined) in a small handichopper or food processor. Process for about 30 seconds or until you get a pesto-like consistency.

4. Sprinkle about 1/4+ cup of the shredded mozzarella cheese evenly on the bottom of your pie shell. Spread a little of your parsley mixture. Sprinkle a little of your finely chopped green onions. Top with your sliced tomatoes. Spread tomatoes with a little more of your parsley mixture and the rest of your finely chopped green onions.

5. Prepare topping: Finely chop just the white bulbs of the 3 green onions. Add to your shredded mozzarella cheese, shredded cheddar cheese and mayonnaise. Mix until well blended. Spread topping evenly over tomato filling.

6. Bake in a preheated, 350 degrees Fahrenheit, oven for about 30 minutes or until nicely browned. Let cool, but serve warm and enjoy.

Grand Prize, Preserves & Condiments category:

TOMATO CHUTNEY, Suzie Littlejohn of Kea‘au

1 cup white vinegar
1 thumb-sized piece ginger root
4 cloves garlic
4 pounds ripe tomatoes, peeled, seeded and chopped
1 cup brown sugar
1 teaspoon salt
2 small hot red peppers (seeded and minced) or 1/2 teaspoon cayenne
1/2 cup golden raisins
1/4 cup blanched slivered almonds
1 teaspoon grated lemon peel

In a blender, combine the ginger and garlic with 1/2 cup of the vinegar and blend just until they are minced, then put the mixture in large pan with tomatoes, remaining vinegar and sugar, salt and peppers, and bring to a boil. Reduce heat and simmer, uncovered, stirring frequently until nearly all liquid is absorbed, about 2 hours. Stir in raisins, lemon peel and almonds and cook just a few minutes more. Pour into hot sterilized jars and seal.

Grand prize, Salad category:

CRUNCHY LOMI SALAD, Leonora Tsukayama of Hilo

1 pkg, ready-cubed, salted salmon (rinsed and drained)
1 bunch (1/2 lb.) pipinola shoots (selected tender parts, cut into 1-1/4" lengths)
1/2 lb. string beans, cut at a slant 1-1/4" long
1 medium young pipinola fruit (cut 1/4 sq. x 1-1/4" long, soak in cold water to rinse off sticky sap)
5 large Roma tomatoes, diced
1 medium sweet onion, diced

Sauce (mix together and set aside)

1 T fish sauce (patis)
1 T sweet chili sauce
1 T water
2 T brown sugar
1 tsp. sesame oil

In a large pot, bring water to a rolling boil. Place vegetables separately until par boiling is done. Remove vegetable and place in cold water to stop the cooking process.

Par boiling time:
Pipinola shoots - 1 minute
String beans - 2 minutes
Pipinola fruit - 3 minutes

Mix all ingredients in a large bowl. Marinate for an hour, or overnight, before serving.