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Aug 29, 2009 08:31 AM

Your Favorite Fresh Tomato Recipes

With an embarassment of tomatoes at every farmers market, what are you doing with the bounty? I typically buy a 20# box of seconds that have to be used right away. What is nice now is that farmers are starting to sell boxes of heirlooms mixed in wtih the regular beefsteaks and others because they're growing so many.

For the most part, I will fill a roasting pan with halved and seeded and cored tomatoes, sprinkle with evoo, sea salt and pepper, mix and then roast at 450 for 45 minutes, stir, and roast another 45 minutes. What comes out can be eaten as is over pasta or on good bread, pureed for soup, or frozen for later use in the winter in soups and sauces. You can add thickly sliced onions and whole cloves of garlic if you want all of the flavor elements in one place for sauce making. It can be run through a food mill or not. Much of the time I just pick out the larger pieces of skin after its cooled. Eggplant and red peppers are also good additions. There is no wrong way to do this.

Today's sandwich was fresh bread, fresh moz and a brandywine tomato - all from this morning's market.

I'm also taking big tomatoes, slicing 1 1/2 thick,, placing in a roasting pan so that the sides touch, topping with bread crumbs, parmesan, S&P, and drizzle with olive oil and baked at 375 until they look done. Wonderful as a side with fish or grilled meats, or as a main course with other fresh grilled veggies.

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  1. I hadn't thought of adding onions to the roasting, but will try it now. And I'm going to try your gratin too.

    I'm about to make pole beans (or Roma beans -- in Italian they are called fagioli al corallo among other things, flat green beans eaten whole) stewed with onion and fresh tomato (and hot pepper). I'm also going to make peperonata with tomatoes -- sauté onion, add sweet pepper cut in pieces, add peeled cut up tomatoes. Big thing this summer at our house has been panzanella with feta. Cut up a lot of tomatoes into large cubes (or halve the little ones). Put them in a salad bowl with salt and oil to develop some juice. Meanwhile take some stale bread (like what you were saving for bread crumbs), soak it in water, drain, squeeze it out, crumble it into the tomatoes (large crumble, or any way you like). Mix, add extra-virgin olive oil, and add chopped or sliced red sweet onion or green onion and optionally cucumber pieces and/or olives, and finally crumble the feta on top.
    I'm also making a LOT of bruschetta al pomodoro, fresh tomato sauce for pasta, pasta e fagioli with fresh tomatoes, and, of course, insalata caprese. Nothing revolutionary here, but if it ain't broke ...

    1. Mi piace la insalata Caprese!

      That's "I like Capri salad" which is combination of sliced garden ripened tomatoes, sliced fresh mozzarella, shredded fresh basil drizzled with extra virgin olive oil. Our tomatoes have been ripening since the end of July, and we've dining on this salad while we have garden fresh tomatoes. When the tomato growing season is gone, we need to wait until next year for this delicacy.

      2 Replies
      1. re: ChiliDude

        That's my feelings exactly. Nothing better than sitting out on the deck on a nice summer day eating it.


        1. re: ChiliDude

          I lived on Caprese all last weekend.

          nothing says the dog days of summer like Caprese. I even got to the point where I tried making my own mozzarella, but got ricotta (which was good, just not mozzarella)

        2. my favorite recipe for fresh tomatoes:

          a knife and a salt shaker.

          1. I made a nice Gazpacho, chopped not blended. Pasta Checca ( tomatoes, garlic, basil, olive oil, parmeseana, mozzarella, and angel hair pasta). Pickled tomatoes, tomato chutney, tomato juice. I have about 10 lbs of grape tomatoes waiting to be picked today.

            1. 1) Sliced, some basil, fleur de del, pepper, balsamico, olive oil. Great salad.

              2) Peeled, seeded, chopped, and put into a pan with butter, diced garlic, salt and pepper. Then cooked till all you have left is the concentrated essence of the tomato. Great stirred into risotto or pasta.