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Best uses for Homegrown Tomatoes and Peppers

  • 8

I really want to show them off, so anything's fine, just so long as it isn't masking the flavor too much.
Not picky about cuisine either!

What do you like?

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  1. What kind of peppers? I've been stuffing jalapenos and serranos with cream cheese and shrimp and wrapping them in a small piece of bacon (not too large so it's still about the pepper and shrimp,) we make chili relleno with anaheims, stuff the poblanos with seasoned ground meat, diced veggies and rice, make pico de gallo and salsa with the tomatoes and all kinds of peppers.

    I dehydrate ("sun dry,") some tomatoes, serve fresh ones sliced and salted as a side, you can bread and fry them green or ripe, and of course, caprese salad which is summer personified.

    1. It's hard to beat a BLT. But, another favorite is tomato sauce.

      1. Put up 7 quarts of juice today.......
        Made some fresh salsa yesterday.....Tomatoes, Jalapenos and stuff....
        Made an awesome omelet with fresh tomatoes, and Cayenne Tuesday......
        Had a 4 napkin mater sammich for lunch today.....Duke's mayonnaise in both corners of my mouth
        So forth and so on.......

          1. Caprese salad and tomato sandwiches. Could live on these two when tomatoes are in season. Also fresh tomato pizza - I have used the Giada DeLaurentis recipe on the Food Network site.

            1. Here's an upgrade to a basic tomato sandwich: We love a sandwich with sliced tomatoes, sliced banana peppers, applewood smoked bacon, and spring salad mix. Mix some fresh basil and lemon zest into some mayonnaise and spread on small sandwich rolls or on some tomato basil bread. (I like either bread slightly toasted for texture and flavor.) Use plenty of salt and pepper. This is pretty simple, but I always get loads of compliments when I serve these to guests.

              1. There's a lot here on uses for tomatoes: http://chowhound.chow.com/topics/861351

                For your peppers, if you have a ton of red ones, you can grill them until they're super charred, then put them in a plastic freezer bag to steam them. Remove from the bag after 20 minutes or so, peek them, remove the seeds, and you've got roasted red peppers that are better than any you can buy. They freeze well too.

                For smaller peppers, I too love to stuff them, and you can either bake or grill them after. For jalapenos, I fill them with a filling of chorizo, onions, garlic, tomatoes, breadcrumbs and spices, then top with pepper jack.

                For larger peppers, you can stuff them with almost anything. I usually use some sort of a carb in there, like perhaps quinoa, black beans, tomatoes and corn. You could go orzo and ground lamb and feta. Lots of options!

                1. I'm a grower of heirloom tomatoes and many kinds of peppers, both hot and sweet. I start them all from seed. This has been my best year for tomatoes in a long time. I also have a glut of cherry tomatoes, all different colors. For the past few days, I've been separating my heirlooms by color, then skinning, seeding and cooking them down to a thick sauce, and jarring them. Each has a unique flavor, and they're gorgeous as well. They would make wonderful gifts (though I don't think I could part with them). The cherry tomatoes have been turned into a wonderful, simple sauce for pasta. I was surprised that their inherent sweetness turned a little bitter upon cooking, so added a few San Marzanos to the mix and cooked them for about 10 minutes, then put them through a food mill. Returned them to a saucepan and added some salt and pepper. Cooked them down to the proper consistency. Added some salt and finely chopped basil and served. Without the addition of garlic and onion, they were pretty spectacularly tomato-ey!