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What to do with vine ripened tomatoes

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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.

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  1. Capresi Salad!

    Or...just eat them plain out of the hand. :D

    1. 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.

      1. 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.

        1. maybe too obvious - tomato salsa.

          1. 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.

            1. Get creative with BLTs or grilled cheese sandwiches.

                1. Fill with Bay shrimp cocktail

                  Or a simple sliced Tomato , basil ,onions, salt ,pepper and olive oil salad.

                  1. panzanella

                    layer sliced tomatoes with thinly sliced lemons and drizzle on a bit of olive oil and add s&p. Chill it for a little while, but not long. The fridge wrecks a good tomato. This simple salad is very refreshing.

                    1. Scramble farm eggs with a tad of whole organic cream. Sprinkle gently with primo sea salt (Maldon salt's the best, IMHO) and good fresh-ground pepper, and slice a couple of the tomatoes into bite-sized bits. Sprinkle with good, crumbled feta and sprinkle with dried wild oregano. Drizzle excellent olive oil (Greek kalamata?) over the top, serve with a really, really good half toasted bagel, and start your day like a GODDESS!

                      1. marinade tomato salad w/ cuke & sweet onion, stuff (or if too small slice and stack) w/ a soft cheese & herb (goat, ricotta...) broiled tomatoes, fresh tomato soup, very small ones are fun to cut in half and place cut side up in a quiche - they roast a bit when quiche cooks & taste wonderful! Enjoy! When they are good I eat them breakfast, lunch & dinner.

                        1. Do you like tomatoes prepared only fresh, room temperature, or do you like them cooked? An Angel Hair Pomodoro, or a Fresh Mozzarella, Basil and Tomato Couscous.
                          Or you could also do a Pizza Marguerite on the grill, and as for me I would cook them, baking them. Baked Honey Tomatoes with a bread crumb topping or even a Basil and Tomato Soup.
                          And I would dearly love to try my hand at a tomato consomme.... Lots of good things if you like them cooked.

                          1. if they're still on the vine I do a mean baked tomato..

                            Leave em on the vine and cut each one with a diagnoal slit.. just thru to 1/2 way.

                            Using a teaspoon, open the slit and fill with pesto (mixed with a little extra parm)

                            Drizzle with OO and bake for 15 mins on medium, or on the BBQ.

                            Yummers.