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Aug 1, 2012 06:44 PM

preparations for phenomenal tomatoes

Our three tomato plants have started yielding fruit and have out grown me! We've figured out when to pick to thwart the racoon/rabbits. We had our first tomato in a BLT tonite and it was spectacular. Two more are ripening on the 'sill. I'm thrilled. How to prepare simply to really let the tomato shine through. Our basil is practically a tree, so I'm sure there will be plenty of fresh mozzerella and tomato salads. But I feel like these tomatoes are too yummy and pure for gazpachos. What to do with them?

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  1. I love uncooked pasta sauce. I let the tomatoes sit for a while with salt, pepper, olive oil and basil. Then I cook the pasta and just toss it. And add some parmesan. Or goat cheese. Or burrata. Add some more basil and freshly cracked pepper. Heaven! Sometimes I saute a little garlic and add it. Or use garlic oil. And maybe a little lemon zest.

    4 Replies
      1. re: perk

        I have this every friday night during tomato season.

        1. re: perk

          Never heard of this, I am ashamed! Our tomato garden is out of control; can't wait to try this.

          1. re: perk

            I too love the uncooked pasta sauce. Sometimes I do it Michael Ruhlman's way. Dice tomatoes, place in strainer over bowl with salt and chiffonade of basil. Let drain 20-30 minutes. In large pan saute a lot of chopped garlic until just starting to color; add in juices from tomatoes then mount in cold butter to make a sauce. Add in your cooked pasta, the tomatoes, more basil and toss. The stuff of dreams!

            Tonight we're trying Smitten Kitchen's "Scalloped" Tomatoes with a small green salad.

            And don't forget, if you're so inclined, that pesto freezes really well.

          2. I adore bruschetta when I have really good tomatoes. I just chop them small (removing some seeds as I go if I feel like it), then add salt, chiffonade of fresh basil, grated garlic and really fruity olive oil, plus a tiny splash of balsamic if I'm in the mood. Spoon over slices of grilled bread rubbed with garlic, then top with a dollop of homemade ricotta. Perfection.

            1. Sliced, lightly salted garden fresh tomatoes make a great side just by their perfect selves.

              1 Reply
                1. re: nosh

                  I was going to say that Bon Appetit has a lovely recipe for simply prepared tomatoes.

                  1. re: nosh

                    Is Paula Deen submitting recipes to BA now? This smacks of english peas.

                  2. I halve cherry tomatoes and cut out the seeds then cubed avocado to the bowl and toss with lemon juice, salt and good olive oil. Give it a shake and a rest and enjoy.