Too many tomatoes!
Overdid it at the farmers market and am now having daily (sometimes 2x) heirloom tomatoes. Any suggestions for a simple, quick variation on tomatoes/buffalo mozz/basil/evoo? Other ingredients to turn into a salade composee, seasonings other than sea salt and pepper, stylish presentations?
ok somethign i know about take a tomato slice in half put on top a bunch of feta mozz or parmesan or any combo of the three the nfor a little garnish use some basil or parsley or any other hard herb like that
Get a good baguette and scoop out some of the insides, and stuff w/ tomatoes, fresh mozzarella, arugula, basil or lettuce and some aoli (sp?).
Try a vegetable tian.
Don't overlook an excellent BLT!
And when you're tired of eating them fresh, roast them w/ onion, garlic, olive oil & herbs, run through a food processor and freeze for a dynamite sauce that will remind you of summer in the depths of winter.
You can just rough chop and freeze in Ziplocs! The texture will change, but will keep the great fresh flavor! You could also ship some to me!
Here's a favorite dish of mine. Saute chicken, set aside, add diced tomotoes to pan, saute to heat, and evaporate enough liquid for a nice thick sauce (depends on your tomatos...), add garlic, fresh tarragon, a splash of white wine or white wine vinegar and enough butter and or cream to make a good sauce. Serve with the chicken, over rice or pasta. This is pretty simple, but a really glorious combination of flavors!
Make panzanella - the juice from your lovely tomatoes will seep into the bread. Or try Bittman's tomato paella, currently discussed in another thread and described on the blog Wednesday Chef.
Can them; it's easy.
Get some Ball canning jars, peel and seed the tomatoes, jam them tightly into the jar along with salt, fresh basil and garlic. If you love good olive oil you can add that too. Make sure there are no air bubbles. Process for an hour and seal. You won't ever regret it.
Slow roast them in the oven- add some onions, garlic EVOO... intensifies the flavor and you can use them on other things... they are not quite like sun dried but more moist and flavorful... great as a side dish- mixed with some ground meat and pasta...
Hollow out the inside, drop an egg and some salt inside, and then roast them for a few minutes in the oven.
It's nice to do a raw tomato sauce for pasta - chop up tomatoes, garlic, lots of herbs, spring onions if you like. Put at the bottom of a heat-proof bowl. Heat some EVOO in a pan, pour over the tomatoes and other ingredients, then toss through some pasta. Think this is a Marcella idea? Can no longer remember. Similarly, I love chopped tomatoes, sliced red onions, torn up rocket and basil and torn up mozzarella tossed through hot pasta. The mozzarella just starts to melt, but retails its wonderful flavour.
Brunoise tomatoes (peel, seed - I eat those as I go! - and very fine dice) sprinkled on absolutely everything (sandwiches, burgers, grilled fish).
And pan am tomaquet (sp?), which I ate all over Barcelona; day old good bread (think: ciabatta) toasted, rubbed with a garlic clove while hot, and then rubbed with a halved tomato. Good basis for tapas/bruschetta/canapes/croutons for salad.