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simple preparation for good tomatoes

I picked up a few pints of small, delicious tomatoes. Any suggestions on a very simple preparation? They will be my salad/veg tonight next to grilled salmon and sweet corn. THANKS!

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  1. halve the tomatoes and gently toss them with a little evoo, local honey, sea salt & fresh pepper.

    1. Slice, sprinkle with salt, drizzle with olive oil, top with fresh mozzarella and some basil...

      2 Replies
      1. re: jzerocsk

        2nd the basil & mozza, one of my fave ways to eat tomatoes in season - so long as the mozzarella is fresh. Another way we like fresh tomatoes is cut into chunks, tossed with cucumber olive oil, rice vinegar and s&p. Either would be wonderful with salmon I think. :)

        1. re: jzerocsk

          Throw all that between some good bread and you're cooking...or not (!). I often omit the mozzarella, though.

        2. The cook where we stayed in France cut tomatoes into bite-sized chunks - sideways into halves or thirds first, then cut each slice across into squarish pieces. Then she just tossed with salt and olive oil, and let it sit out, covered with a towel to keep the bugs off, for an hour or so until mealtime. I add some pepper, a splash of wine vinegar, and whatever fresh herbs I have handy and want. Either basil or thyme is good. Simple is best...

          You can also slice each tomato in half, squeeze on some garlic, salt & pepper, then drizzle w/ olive oil and run under the broiler (or toaster oven!) for a few minutes. When I do this in my toaster oven, I set it on BROIL and then turn the toast timer all the way over. The skins slip right off when they're done, too. This is so good with lamb or grilled chicken.

          1 Reply
          1. re: Will Owen

            if they are that good I just bite into them like an apple

            http://stores.ebay.com/The-Slippery-M...

          2. A preparation that has proven very popular with guests at our house is: halve the tomatoes and dump out the seeds, place them cut side up in a baking dish, lightly fill the cavity with a mixture of bread crumbs, basil or oregano, salt, pepper and olive oil, and either roast or broil until the top is browned and the tomatoes begin to release their juice.

            3 Replies
            1. re: WCchopper

              i do this to but also add just tiny bit of Parmasen cheese...yummy

              1. re: LaLa

                oh yeah, that too;)

              2. re: WCchopper

                i think the op might be talking about cherry/grape size tomatoes? because they were sold in PINTS? if so, then individually seeding/stuffing several pints of little tomatoes would probably not qualify as a "very simple" preparation, tho i agree that the preparation you mention is great for bigger or mid-size tomatoes. even roasted/broiled/grilled tomato halves with evoo, s&p is outstanding.

              3. If you're talking about baby tomatoes, I'm a huge fan of squashed tomato salad:
                squish tomatoes in a bowl with your hands (can get a bit messy) then mix squashed tomatoes and their juices with salt, pepper and a bunch of olive oil. Let sit for about an hour. At least as good if not better then next day.

                1 Reply
                1. re: bite bite

                  Sounds like panzanella without the bread!

                2. Honestly, do they need to be "prepared"? Rinse them, place them on the plate next to the salmon, pop them in your mouth, chew them, savor their delicious flavor, and swallow them. Very simple.

                  1. If they are the small grape or cherry tomantos why not put them on a short wood skewer brush with evoo add kosher salt and grill for a couple of min. That would be a great side for summer with Salmon. Also serving the grilled tomato skewers on a bed of fresh grilled corn cut off the cob would be great.

                    1. I just made (link in profile) a 'salad' this weekend of tomatoes and green beans tossed in a vinaigrette and some basil puree. Just blanch the green beans, toss them with the vinaigrette and/or some basil puree (basically pesto) and pile them on top of some seasoned tomatoes. You can't beat it for simplicity. Serve it with hard-boiled egg for a little added texture and color.

                      1. If you have leftover tomatoes for another time.. two slices of bread, mayo, and sliced tomatoes topped with a little salt. Delicious!

                        1 Reply
                        1. re: Erinmck

                          And, if you're really lucky, make it from a single tomato big enough to cover the bread with a single slice cut 1 inch thick. You may have to eat fast before the tomato falls through the bread.

                        2. For me, good bread, good mayonnaise, ripe tomatoes. A classic tomato sandwich.

                          1. Dani, I would grill the sweet corn, cut kernels off the cob add the slice tomatoes and toss together with a bit of olive oil & kosher salt.