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Tomatoes, tomatoes, tomatoes

j
jackie de Aug 11, 2008 10:52 AM

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 !

  1. Chocolatechipkt Aug 13, 2008 10:10 AM

    Here's a favorite of mine: chopped up tomatoes (or halved cherry tomatoes), cubes of watermelon, and fresh basil. Sometimes I add fresh feta.

    http://areyouhungryyet.blogspot.com/2...

    1. Tom P Aug 13, 2008 08:35 AM

      This was in Gourmet last month... DAMN... it is awesome:

      TOMATO BREAD PUDDING:

      http://www.epicurious.com/recipes/foo...

      Also, I have been making this often with tomatoes from my garden:

      TOMATO/BRIE SALAD

      - 1 large wedge of quality Brie cheese
      - 3-4 tomatoes, in large dice
      - 1 handful fresh Basil leaves
      - 1 large shallot, chopped
      - best quality olive oil
      - red wine vinegar
      - salt and pepper
      - Toasted Rustic Bread (optional - see note

      )

      Cut the Brie into bite sized pieces, discarding rind if desired.

      Place brie in a large bowl with tomato and shallot. Roughly tear the basil leaves into pieces and add to bowl.

      Drizzle with olive oil, red wine vinegar, salt and fresh ground black pepper. Toss and serve.

      This is great for a picnic, just bring the basil leaves in a separate container and add just before serving.

      *A great addition is rustic bread torn into pieces and toasted in the oven. Just toss the pieces with EVOO, salt and pepper, toast at 400 degrees for 20 min and add to salad.

      1. alkapal Aug 13, 2008 08:31 AM

        if you slow roast, blanch and peel first. you will not have to deal with shrunken, tough and impossible-to-peel skins. i learned the hard way.

        1. Candy Aug 13, 2008 06:36 AM

          Jackie, I have a tomato clafoutis recipe. If you are interested I can post this evening.

          CKG

          1 Reply
          1. re: Candy
            j
            jackie de Aug 13, 2008 08:07 AM

            Candy, If you have time, I'd love it! Thanks, J

          2. c
            ceciel Aug 13, 2008 05:52 AM

            Stuffed tomatoes, with all sort of fillings. With some breaded toppings.

            1. k
              karenfinan Aug 12, 2008 11:22 PM

              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
                Robin Joy Aug 13, 2008 01:26 AM

                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
                  j
                  jackie de Aug 13, 2008 05:40 AM

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

                2. re: karenfinan
                  b
                  bear Aug 13, 2008 08:20 AM

                  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
                    d
                    Diane in Bexley Aug 13, 2008 09:04 AM

                    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!

                  2. scuzzo Aug 12, 2008 09:20 PM

                    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. l
                      lex clibanus Aug 11, 2008 11:27 AM

                      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. s
                        smtucker Aug 11, 2008 11:27 AM

                        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
                          j
                          jackie de Aug 11, 2008 11:54 AM

                          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. s
                          smtucker Aug 11, 2008 11:24 AM

                          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
                            l
                            lexpatti Aug 13, 2008 04:17 AM

                            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
                              j
                              jackie de Aug 13, 2008 05:39 AM

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

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