What to do with vine ripened tomatoes
I have a whole bunch of ripe tomatoes that I need to use. I sliced one up and made grilled cheese and tomato sandwiches already. I'm thinking of BLTs and a village salad tonight. Other ideas? They are on the small side, and somewhat round.
I agree with Bunson! If you don't have to cook 'em ... DON'T! They are so good out of hand. But if you HAVE to cook them (if there are that many), please try Marcella Hazan's fresh tomato sauces. We have to have at least one batch of that every summer. SOOO good.
Slow roast them in a 200* oven for about 7 hours. Start by slicing the tomatoes and scooping out the seeds. Put them one layer deep, cut side up on oiled baking pan. Drizzle with olive oil, sprinkle kosher salt & freshly ground black pepper. For a variation, sprinkle with minced garlic, or minced herbs like basil or oregano.
These can be used in macaroni dishes, salads...any number of recipes where you want the kick of a nice tangy, well seasoned dried tomato.
I've been getting a lot of fresh local tomatoes lately, and I like slicing
them, sprinkling a little pepper on them, and serving them for breakfast
next to my eggs and bacon. The acidity of the tomatoes balances the
eggs, and there's enough salt in the bacon already! Plus it makes for a
very pretty presentation.