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Fresh Tomatoes - What to do?

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I have tons of fresh red/green/yellow tomatoes that my neighbors gave me from their garden - but I don't like *raw* tomatoes. I am going to take the red ones and make sauce for the freezer, but what should I do with the rest? I wouldn't mind trying some of them raw if they weren't the main ingredient in a recipe (no tomato salads) and don't mind them with other strong flavors like goat cheese.

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  1. Make gazpacho. Or... remove the core and a small amount of the "flesh", sprinkle with s&p, and fill the space with pesto. Top with grated parm, wrap in foil, and place on a hot grill for 10-15 minutes. Makes a great side dish with chicken, red meat, etc.

    Make a Caprese salad-on-a-stick: alternate basil-wrapped small mozzerella balls (use small basil leaves or thin strips of larger ones) with red and yellow cherry tomatoes on a bamboo skewer. Place the skewers in a vase just before serving.

    1. Wish I had this problem :)

      Tomato tart: yellow tomatoes, sliced thin, goat cheese, fresh thyme, baked atop pastry
      Fried green tomatoes w/ remoulade sauce
      Green tomato relish (I was served som e recently that, along with a lot of onion and some red pepper, had golden raisins in it; it was really tasty)
      Stuffed tomatoes: scoop out pulp, mix w/ bread crumbs (or rice), seasonings, cheese--choose your favorite combinations
      Hope this doesn't qualify as a tomato salad, just a salad, because it's really good: Lettuce or arugula, slice of tomato, balsamic vinaigrette, crumbled blue cheese, crumbled bacon
      Yellow tomatoes also make a nice sauce you can freeze

      1. Or roasted tomato soup: roast tomatoes while sauteeing chopped onion. As onions get soft, add a generous amount of chopped garlic. Saute a minute or so. Add roasted tomatoes to onions with chicken or vegetable stock (or broth). Cook to boiling. Puree in batches, if necessary, in blender. Strain. Return mixture to pot, add seasonings and a little cream. Heat soup. Great with a swirl of pesto as garnish or chopped fresh basil if you have some. Or whatever you like.

        1 Reply
        1. re: nomadchowwoman

          My favorite thing to cook with tomatoes! It also works well with chunk of mozzarella thrown in at the end.

        2. Wow these all sound great, looks like I will be in the kitchen all week!

          1. When I get 10 lbs of tomatoes from my CSA, I make oven-candied tomatoes: http://www.my-table.com/section/news/.... This is the best recipe because it is excellent, but also because it doesn't take much work--you don't have to chop, peel, or seed the tomatoes. Just halve them, core them, add olive oil and salt, and put them in the oven. You can use them like sun-dried tomatoes, but they have a much more intense flavor.

            3 Replies
            1. re: Nettie

              This looks excellent, do you think they'll work with yellow tomatoes? I have a ton of them.

              1. re: houndgirl

                I've found that you can pretty much use yellow and red tomatoes interchangeably--not that they taste exactly the same (anymore than red ones all tase the same), but they react to cooking techniques (and if raw, to combinations with other ingredients) in similar ways. FWIW, I love fresh thyme on yellow tomatoes.

                1. re: houndgirl

                  I haven't tried it, but I would think that yellow tomatoes would be OK. They do get kinda browned with this method, which might be less attractive with the yellow than the red, but the flavor should be good.

              2. This recipe for tomato, white bean & bacon soup was just posted to Simply Recipes:

                http://simplyrecipes.com/recipes/toma...

                Looks delicious, might try it this weekend.

                GG
                www.semisweetonline.com

                1. I just made a gorgeous eggplant tomato casserole. It was a total "how does your garden grow" dish. With lots of happy leftovers.

                  Sliced a couple of eggplant thin and salted them. Meanwhile I sauteed onions with a few lovely banana peppers I had, some fresh chopped garlic and plenty of fresh tomatoes with fresh chopped basil, oregano and parsley and s & p. I sauteed the eggplant separately (although you could steam it if you wanted to avoid the extra fat) and layered it in a casserole with the tomato sauce in between plus a layer of grated mozzarella and cheddar cheeses. On top i used a little shredded Parmesan as well. Heaven.

                  Obviously this is a pretty free-form dish -- other or more peppers, zucchini could be a good addition (my zucchini plants died so not this time), other herbs or cheeses. I was thinking it would also be good with a little ground lamb or beef for a heartier main dish.

                  1. I think it's fun to make a yellow marinara sauce sometimes, if I have nice meaty yellow tomatoes.