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Tomatoes, tomatoes, tomatoes

It's tomato time here in the midwest and my garden is really producing! I have lots of tomato recipes, but hoped all you creative cooks out there would share your favs. Mine include tomato tart, tomato bread salad, tomato soup, salsa, fresh pasta sauce,caprese salad ,etc. Please bring on your favs and TIA !

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  1. Tomato Salsa [Pico de Gallo]

    amounts are guestimates, adjust to taste.

    1 cup tomato
    3/4 cup red onion
    1 or 2 cloves garlic
    1 serrano pepper
    1/2 jalepeno pepper
    1/4 cup chopped cilantro
    juice of one lime
    salt to taste

    Cube tomatoes, lightly salt, and drain the juice. Cube onions to a smaller cube than tomato. Mince garlic and peppers. Mince cilantro. Juice lime. [I keep all the components separate, so I can merge the ingredients slowly to taste.]

    Place tomatoes in a bowl, and add onions. Add 3/4 of the peppers, garlic, and cilantro. Taste. Add more of any ingredient until you like it.

    Serve with chips, mix into an avocado, make a pico de gallo/feta cheese omelette. add to a cheese quesidilla.

    2 Replies
    1. re: smtucker

      I love a homemade salsa too, and recently added a chopped apple and chopped necterine - Wow, fantastic. I love hot and sweet!

      1. re: smtucker

        What a simple salsa recipe---can't wait to try it. Thanks!

      2. Add shredded basil to the drained tomato juice and let "steep" for a bit, strain and drink. Lidia calls this elixir and adds vodka.

        1 Reply
        1. re: smtucker

          We did this last year, added some s & p as well as a few other herbs, cooked it down to concentrate the flavors and used it in our bloody marys. Great. This year I'll try it like you suggest and just add vodka. Thanks!

        2. Try your own V-8/tomato juice. I've made any number of variations on the basic recipe linked below (carrots, cucumber, zucchini, or probably whatever else is coming out of your garden in abundance now). Good luck!

          http://www.elise.com/recipes/archives...

          1. I love a dish using chicken, tomatoes, tarragon, white wine (or white wine vinegar) and garlic. Cook chicken in saute pan, add tomatoes, simmer, add wine, tarragon and garlic. S &P accordingly. Serve plain, or over rice or pasta. You can add cream to the sauce too. Nice either way. Oh, add some butter to the sauce whether you use cream or not. A REALLY nice combo of flavors.

            1. take all the less than perfect tomatoes, the runts, the misshapen, etc, and roast them in a very low oven -200 degrees with a little olive oil for many hours...four or more, then baggie them in heavy duty baggies and freeze them for winter......so so good

              4 Replies
              1. re: karenfinan

                Spot on k-finan...I find that cutting them into 1/4 wedges much reduces the roasting time to no detriment of that lovely intense flavour. Terrific as a cold side dish or in a salad.

                1. re: Robin Joy

                  All kinds of great recipes so far, keep em coming!

                2. re: karenfinan

                  I also love them cooked this way with some minced garlic sprinkled over them. So sweet and savory at the same time. I usually cut them in half, drizzle the oil and garlic over the top, and then sprinkle with salt. I let them go for about 6 hours or so, until they are pretty concentrated but still have a little juice in them. Heaven tossed with pasta or spread on bread.

                  1. re: karenfinan

                    Karen, we do that as well with the Roma tomatoes we grew in the garden. The roasting seems to intensify the flavor. We have a Food Saver, which makes it very easy to bag & freeze them in 1-2 cup portions. Wonderful to savor the flavor of August in January with 2 feet of snow on the ground!