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Tomatoes: what are you doing with them?

How are you dealing with them?

Our CSA has had delicious ones this year. This week we have to eat 3+ a day to get through the week. Oh if all of life's problems could be so delicious!

We've had a lot of:


Tomato and fried egg sandwiches

Pa am tomaquet (http://en.wikipedia.org/wiki/Pa_amb_t...


Tomato Paella (http://www.nytimes.com/2007/09/05/din...


Leftover paella fried rice with eggs


Tomato/Basil/ Mozzerella

Tomato/ chickpea/ celery/ red onion salad

Tomato/ roasted eggplant on whole wheat salad

Any good recipes for a tomato stuffed with nice canned tuna?

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  1. Roasted tomatoes to put on everything, broiled tomatoes topped with Romano, roasted tomato soup, margharita pizza,
    To put in halved tomatoes, tuna tossed in EVOO with minced red onion, capers, and a squeeze of lemon.

    5 Replies
      1. re: tim irvine

        I always have a small stash of roasted tomatoes that I purchase from the olive bar in my supermarket. They have been roasted and have lots of garlic and salt. Anyone else tried to replicate these little delicasies? I would love to preserve some of our garden supply.

        1. re: chocchic

          I've done a basic roast-in-the-oven for tomatoes, sometimes adding garlic. Is that the flavor you're looking for? Best results I had were low heat/long time, up to 8 hours. Kept the oven door cracked open. (I did this at night, 'cause last thing I want during a hot summer day is to turn on the oven.)

          1. re: pine time

            the ones I've purchased are a little different than just roasted. they are sold on an olive bar and seem sort of briny but not really pickle taste. they are in some sort of marinate dressing it's light but tasty. The ones I've roasted at home have a pretty straightforward tomato taste while these are a little more complex.

            1. re: chocchic

              I like this recipe from epicurious. As pine time says, 8 hrs. really gives a concentrated flavor yet the tomatoes still stay juicy. It's super easy since it's all hands-off once you get them in the oven. I like to toss them with pasta, parm and plenty of fresh basil, but they're terrific on sandwiches as well.


      2. When the good ones are in season we almost live on the tomato salad I learned from the cook where we visited in Burgundy. She just cut them into very thick slices, and those into chunks (like stew meat), then tossed with salt, pepper, some parsley and good olive oil. I love that, but Mrs. O always asked for some vinegar, so I add that too. And then she adds more!

        When the Beefsteaks are ripe I cut them crosswise in halves, salt and pepper, then squeeze some garlic onto each and drizzle with olive oil. I've found that I can set these on the rack in the toaster oven, turn the toast dial all the way to DARK and they're done perfectly! YMMV - my oven's a DeLonghi that takes about eight minutes to toast bread.

        1. tomato, black bean, quinoa ,cilantro, hatch chilli wrap

          1. Topped with mayo, parmesan, salt and pepper and put under the broiler until brown and bubbly

            1. With such amazing tomatoes baking a stuffed tomato doesn't seem right... I had a gorgeous fancy salad where they had hollowed the middle of a raw one (use the insides on your pan con tomate) and the inside was filled with a quinoa veggie mix.
              You could make the tuna, stuff the tomatoes, top with cheese and broil a few minutes to have a take on a tuna melt.

              1 Reply
              1. re: Ttrockwood

                I was thinking of raw tomatoes stuffed with tuna/parsley/garlic/salt/pepper and covered with some crispy breadcrumbs. Cooking them seams criminal.

                1. re: stockholm28

                  Our very favorite! Summer breakfasts, with farm eggs and home-grown tomatoes - topped with homemade feta. Bliss.

                2. I have never had Pa amb tomàquet. It sounds delicious, and is going on the menu for this weekend.
                  I saw a recommendation somewhere to use summer tomatoes on a sandwich with tuna mousse. If I ever get around to making the tuna mousse, I’ll report back.
                  Besides BLT’s, my current favorite is Marcella Hazan’s Garlic-scented Tomato Salad. http://www.epicurious.com/recipes/mem...
                  I have posted this recipe before but it bears a repeat mention...I love it with fresh mozzarella, and pesto.

                  6 Replies
                  1. re: EM23

                    I hope you enjoyed your pa amb tomaquet. It's one of my favorite summer time pleasures, and one of my favorite Barcelona pleasures!

                    1. re: debbiel

                      I did, and it was delicious. Some recipes used garlic and some didn’t, and I’m curious - what is more common in Spain?

                      1. re: EM23

                        Every pa amb tomaquet I have had in Catalunya has had garlic rubbed into the bread, sometimes before the bread was brought to me, sometimes given to me as a clove to rub into the bread myself.

                        1. re: debbiel

                          Thanks, Debbie. I went with the garlic and felt no regrets.

                        2. re: EM23

                          In Andalucia we ate it for breakfast and it was just tomato, olive oil and maybe a sprinkle of salt in our frag crusty bread delivered daily. No garlic.

                          1. re: melpy

                            Silly Andalusians, messing up a Catalan dish. :)

                            This little thread has me craving the dish. Perfect time with the haul of tomatoes I have on the counter.

                    2. Mostly tomato sandwiches and BLT's. Pasta with chopped raw tomatoes, fresh mozzarella and basil.
                      I'm also up to my eyeballs in cherry tomatoes. Last week I made the pickled cherry tomatoes on this page and they were fantastic: http://www.post-gazette.com/stories/l...
                      Tomorrow I'm making this savory tomato cornbread cobbler:

                      1. Spreading them with homemade basil, a slice of buff moz and a sprinkle of Maldon salt crystals and popping the whole thing in my mouth.

                        1 Reply
                        1. re: sedimental

                          This is my favorite way to eat tomatoes other than salsa. I don't really like cooked tomatoes which aren't cooked to the extent of a marinara sauce, so I usually eat them straight up at room temperature with a drizzle of olive oil and salt and a huge slice of fresh mozzarella. I also love a good slice of tomato on a sandwich.

                        2. FAVORITE summer time lunch, with dead ripe tomatoes, is a sandwich... on soft white bread, pleantly of S&P, lots of THIN THIN slices of tomatoes... OH, and lots of mayo.

                          1. Ina Garten's Tomato & Goat Cheese Tart, using fresh basil, thyme and puff pastry. Super simple.... super tasty!

                            1. Recently, a roasted eggplant, tomato and onion salad.

                              Halved tomatoes, sprinkled with Indian spices and a squeeze of fresh lemon juice, and baked until soft.

                              Pan roasted cherry tomato and garlic pasta.

                              A simple marinated tomato and onion salad (olive oil, red wine vinegar, herbs, salt and pepper, a tiny bit of garlic).

                              1. Tomato, cucumber and watermeon salad with shallots and torn basil. Dress with extra virgin olive oil, red wine vinegar, s&p. Finish with shaved ricotta salata.

                                Panzanella. Do a Google search for a recipe you like. Here's one.

                                1. Recently on the radio show Fresh Air, Terry Gross asked this question of a couple of guests from America's Test Kitchen. They responded with an idea to oven dry the tomatoes, which would preserve them for a almost a month. And you can use them as you would sun dried tomatoes only they don't sound like they are as dehydrated. The method is described about 1/3 of the way through this transcript:

                                  1. Today I am making individual cheese soufflés in tomato shells.

                                    7 Replies
                                      1. re: relizabeth

                                        They were really really good and so easy.I recommend them, despite the fact that one reviewer found them to be the worst food in the world.


                                        Since one is left with the tops and innards of the tomatoes, I made a farro salad with tomatoes and basil, just a hint of olive oil.

                                        1. re: magiesmom

                                          Thanks, just added that to Pepperplate so I can try it when a few more tomatoes ripen. Sounds delicious.

                                            1. re: smilingal

                                              Hi smilingal, Pepperplate is a free app for saving/organizing recipes. There's a thread with lots of info here: http://chowhound.chow.com/topics/805559

                                          1. re: magiesmom

                                            Beautiful, and fun new techniques for me, but disappointing taste. The tomato overwhelmed the souffle. I used the tops & innards in the zucchini, tomato, corn soup that LindaWhit posted over in WFD.

                                        2. re: magiesmom

                                          This sounds like a wonderful idea! Good way to use some 1+ pounders

                                        3. Just bought two cases of Roma's for 20$ each at a local farm stand. Cut the stem off, slice in half 90% thru, drizzle w/olive oil, S&P. Roast at 300-325 for a 'few' hours. Cool, then 10-12 in a qt. freezer zip-lock (about the same as a large tomato can), then into the freezer. Tomatoes all winter.

                                            1. re: ipsedixit

                                              My father drinks tomato juice each morning. Do you just make it to order? What recipe do you use? TIA

                                            2. Just made some sauce with them this evening. Picked from the garden about 1 1/2 #. Cut into quarters. A little olive in a sauce pan with two whole cloves of garlic and some salt. Add tomatoes cook for around fifteen minutes.Half way through cooking mash with potato masher.Turn off heat and add a handful of basil and cover for five minutes. Strain through a sieve. Along side of the stuffed calamari it was wonderful.

                                              1. Your list already looks an awful lot like my peak of tomato season list! Plus a lot of tomato-mayo sandwiches.

                                                I love this tomato tart. Am making it again for a brunch tomorrow (why am I still up?). http://www.davidlebovitz.com/2010/05/...

                                                Love samfaina, Catalunya's version of ratatouille.

                                                And love to pan fry cherry tomatoes with olive oil until they start splitting and bursting, then toss them with fresh herbs. A nice side dish.

                                                1. Inas roasted tomatoes are delicious

                                                  Also love this Hazen easy sauce recipie


                                                  Haven't made this yet but looks interesting

                                                  1 Reply
                                                  1. re: geminigirl

                                                    Thanks geminigirl..........the sauce link looks/sounds wonderful and it's been saved!

                                                  2. Since I also grow Japanese eggplant, in addition to various tomatoes, we eat a lot of an Eggplant Tomato Tian, which works well for a side dish as well as a sandwich filling. It's actually a Weight Watcher recipe, but you'd never know.

                                                    Holler if you'd like the recipe (haven't googled to see if it's online already).

                                                    1 Reply
                                                    1. re: pine time

                                                      Yum, this is one of my favorites, especially with asian eggplant!

                                                    2. At the moment there are 3 trays of cherry tomatoes in the dehydrator - for sandwiches and salads in deep winter. I also have 3 trays of black cherries slow roasting in the oven.

                                                      I am addicted to the scrambled egg and tomato dish from Every Grain of Rice. Have eaten that for lunch and breakfast lots in the past few weeks - so simple and so good.

                                                      1. With lots of cherry tomatoes, I roast them in a medium oven with a little olive oil, herbs and a few unpeeled cloves of garlic. Then just squidge the garlic insides over the tomatoes.

                                                        1. Anyone with a good fresh tomato sauce for pasta? I have brandywine and beefsteaks so they aren't as meaty as plums.

                                                          2 Replies
                                                          1. re: madeliner

                                                            I make Marcella Hazan's with brandy wines and black tomatoes.

                                                            1. re: magiesmom

                                                              Do you discard the juice and seeds first?

                                                              I tried to make bruschetta topping yesterday and I discarded the juice and seeds and it still was way watery

                                                            1. re: LaLa

                                                              Tomato sandwich with Duke's for the win!

                                                            2. Skillet -warmed Tomatoes, chickpeas, spinach and garam masala (curry)

                                                              Sliced or shredded zucchini, onions, halved cherry tomatoes, sauteed together with some Italian Seasoning, then topped with shredded Parmesean cheese.

                                                              BLT's on white toast, with a hint of mayo.

                                                              1. Roasted tomato soup

                                                                1. A favorite here is a salad of tomato, corn (sauteed with onion and garlic until it gets a little brown), onion, basil, parsley, and feta cheese.

                                                                  Also, salad of tomato, watermelon, mint, and feta!

                                                                  And I like to cook cherry tomatoes in olive oil very slowly, for a good while, until they become a kind of confit. I put them in a jar and they are wonderful spread on toast or stirred into pasta.

                                                                  5 Replies
                                                                  1. re: kmanihot

                                                                    kmanihot, I love the idea of a confit of cherry tomatoes to stash in the fridge. I sometimes find that when I cook with cherry tomatoes, the skins are kind of tough once the meat and juices flow out. How are the skins cooked this way, or does it just depend on the thickness of that variety of cherry tomato? Thanks.

                                                                    1. re: bear

                                                                      Bear, I know, it has happened to me when sautéing cherry tomatoes on a pan with little oil. This happened when the tomatoes were a little old and beginning to shrivel. With the confit, they are poached in much more oil than when I saute, so perhaps this keeps the moisture in. The heat is so low that most of them don't burst (only when you spread them on your bread!). But I suppose the fresher, the better!

                                                                      1. re: kmanihot

                                                                        Thanks, k, I'll give it a try soon. About how long to do poach them?

                                                                        1. re: bear

                                                                          Between 30 mins and 1 hour. It also depends on taste. Poaching longer thickens the oil a bit, as more tomatoes spill some of their juices. I start on medium heat till I see tiny bubbles, then lower to keep some bubbles going. I use just enough oil to cover the tomatoes, but sometimes a couple of them are not fully submerged. Their taste improves after a few days in the fridge!

                                                                          1. re: kmanihot

                                                                            Thanks so much! I'll give this a try soon.

                                                                  2. Overabundance this year (evidently the chipmunks departed for other climes), so I'm giving the surplus to friends and the local food bank.

                                                                    1. tomato scrambled eggs

                                                                      1. I made some salsa with tomatoes and peppers from our garden, and added a finely diced red jalapeño that DH brought in. Holy Smokes! I couldn't eat the stuff, but the rest of the family loved it. Next day, I added a couple of fresh peaches, diced up, and a few more tomatoes... just my style!

                                                                        1. A salad with tomatoes, peaches, feta and basil. The dressing has red wine vinegar and honey. I've made it twice in the last 3 weeks.

                                                                          10 Replies
                                                                          1. re: alwayshungrygal

                                                                            That would be delicious. Would you care to share your dressing recipe ? Thanks.

                                                                            1. re: emglow101

                                                                              I'll post it tonight when I get home. There are actually 2 different recipes but they are very similar.

                                                                              1. re: emglow101

                                                                                OK, here you go. Somehow I found 2 recipes that are almost identical (the dressings have different measurements and vinegars), and I forget where I got them.

                                                                                Recipe #1: Summer Peach/Tomato Salad
                                                                                1/4 cup thinly vertically sliced red onion
                                                                                1/2 lb ripe peaches, pitted and cut into wedges
                                                                                1/4 lb heirloom beefsteak tomatoes, cut into thick wedges
                                                                                1/4 lb heirloom cherry or pear tomatoes, halved
                                                                                1 tblspn sherry vinegar (I didn't have sherry vinegar so used "sherry cooking wine" which I bought many years ago)
                                                                                1 1/2 tspn EVOO
                                                                                1 tspn honey
                                                                                1/8 tspn salt
                                                                                1/8 tspn freshly ground black pepper
                                                                                1/4 cup (1 oz) crumbled feta cheese
                                                                                2 tblspn small basil leaves or large leaves, torn

                                                                                Combine first 4 ingredients in a large bowl. Combine vinegar, EVOO, honey, salt and pepper in a small bowl, stirring with a whisk (I put this directly into the bowl of tomatoes & peaches). Drizzle vinegar mix over peach mix and toss well to coat. Sprinkle with cheese and basil.
                                                                                Note: I had slightly overripe tomatoes but the taste was fine. BUT the cut up tomatoes yielded alot juice and became quite watery, so on the next recipe I made, I used very small cherry tomatoes only.

                                                                                Recipe #2: Tomato & Peach Salad with Feta and Red Onion
                                                                                1/4 cup thinly sliced red onion
                                                                                1 lb peaches, peeled, pitted, and sliced 1/2" thick (I didn't peel them)
                                                                                1 1/2 lbs best quality tomatoes, such as homegrown heirlooms, of different sizes and colors, large ones diced and small ones halved (used small ones, whole)
                                                                                1 tblspn red wine vinegar
                                                                                3 tblspn EVOO
                                                                                1 tspn honey
                                                                                salt & freshly ground pepper
                                                                                4 oz crumbled feta cheese
                                                                                2 tblspn small basil leaves or torn basil leaves

                                                                                Same process--combine tomatoes, onion & peaches. Mix dressing ingredients, drizzle over fruit mix, then add feta and basil, toss.

                                                                                I'll probably make this again over the weekend. I've got all the ingredients again, somewhat by coincidence.

                                                                                Hope you like it as much as I did.

                                                                                1. re: alwayshungrygal

                                                                                  All I need is some peaches and feta.I will make this tomorrow eve.Going to make # 1 using red wine vinegar.

                                                                                  1. re: emglow101

                                                                                    Luckily I always have feta on hand. Every year I buy peaches and they go to waste cuz I never think of what to make with them. I can see myself making this every year, and missing it in the winter.


                                                                                  2. re: alwayshungrygal

                                                                                    Do you think this would still be good with chives instead of the red onion? We're not big on raw onion in my house.

                                                                                    1. re: AmyH

                                                                                      How about scallions instead? My man's not too big a fan of raw onion either, so the scallions are a compromise.

                                                                                      You could also quick-pickle the raw onion (sliced or diced, toss with some salt & vinegar & let sit for 10-15 min.), it *really* mellows them out while still giving you that flavor.

                                                                                      1. re: linguafood

                                                                                        Well, I have an overabundance of chives growing in my garden so I hate to buy scallions. I think I might try it with the chives. I'm sure it won't be bad.

                                                                                      2. re: AmyH

                                                                                        I haven't tried with anything else but then again, I do love the bite of a red onion in some dishes. I think the more important ingredient (other than the onion) is the basil. I have never used as much fresh basil as I did this year and it really makes a difference in some dishes.

                                                                                2. Drizzle roasted garlic evoo and smoked balsalmic vinegar on fresh sliced, little pink himalayan salt

                                                                                  1 Reply
                                                                                  1. re: Bratdawg

                                                                                    smoked balsamic? never seen that.

                                                                                  2. Every year I make my special August soup - fresh tomato soup, with some fresh cayenne pepper flesh for heat, sweetened with a fresh peach. Heaven.

                                                                                    2 Replies
                                                                                    1. re: plasticanimal

                                                                                      That sounds AMAZING. Our local supermarket, Jungle Jim's, is having an outstanding year for peaches....can you share the proportions of this divine-sounding brew of yours?

                                                                                      1. re: jmckee

                                                                                        One big peach to eight big tomatoes. Somewhere in there.

                                                                                    2. Halve and core Romas. Put a little ball of fresh mozzarella in each half. Top with a mix of breadcrumbs, fresh basil, romano and salt/pepper. Grill until tomatoes bubble and topping is brown.

                                                                                      I've also been loving a juicy chopped heirloom in a quinoa salad with feta, kalamata olives, red wine vinegar and good olive oil.

                                                                                      1. Oh man, I'm having that same problem! I made sauce with a bunch of mine, but I've pretty much been living on panzanella salad -- Here's a link to mine (though there are a bunch of great recipes out there - http://pacificmerchants.wordpress.com...

                                                                                        1. First really good tomato was a "sink sandwich": bread slathered with mayo, dusted with celery salt and used to sandwich thinly sliced tomatoes. Eaten over the sink with the elbows pointing straight out to avoid drippage.

                                                                                          Neighbor lady gave us some of her tomatoes, and I made a double batch of salsa using our mint rather than cilantro last night.

                                                                                          Caprese salad. Lots of it. Our basil's having a good year.

                                                                                          1 Reply
                                                                                          1. re: jmckee

                                                                                            'Sink sandwitchs' are called "Delaneys' in our house. Read some Lawrence Saunders crime novels. LOL Excellent writer.

                                                                                          2. Well, I've been having a tomato sandwich for breakfast most every morning for the past couple weeks - the bread changes, as does the type of tomato and mayo - but, it's been a steady day starter for me lately. Additionally, slices find their way onto just about any sandwich I make for lunch or dinner.

                                                                                            Since we also have an abundance of eggplants, bell peppers, and various chiles, I have been using 'em to make curry with the heirloom cherry tomatoes at least once a week. I also made a fish curry using some striped bass that was gifted to us.

                                                                                            Finally, never underestimate the beauty that is a Bloody Mary made with freshly squeezed tomato juice while flipping through the Times on a Sunday morning. A steady, gentle breeze from the East is the only thing that can truly improve upon such glory.

                                                                                            1. I make a Summer Gratinee:

                                                                                              2 large red onions
                                                                                              3-4 ripe tomatoes
                                                                                              3-4 ounces semi-soft goat cheese
                                                                                              1 garlic clove
                                                                                              about a teaspoon fresh thyme leaves
                                                                                              a cup or more of fresh-made bread "crumbs", largish, like bean -sized.

                                                                                              Halve and thinly slice onions. Saute in olive oil until golden (10 minutes?)

                                                                                              In a shallow ovenproof dish, arrange a layer of sliced tomatoes, then small pieces of goat cheese, then another layer of tomatoes. Season w/ salt, pepper, thyme & diced garlic.

                                                                                              Spread the sauteed onion over the top.

                                                                                              Toss the bread bits in oil and scatter on top. Old sourdough is great for this.

                                                                                              Bake in a 350 degree oven about 30 minutes, let stand 10.

                                                                                              2 Replies
                                                                                              1. re: THewat

                                                                                                I'm so making this tomorrow after the farmer's market!

                                                                                                1. re: guineverek

                                                                                                  I had it (happily) last night for the first time this summer. I hope you love it as much as I do.

                                                                                              2. Last saturday I bought 2 crates of tomatoes. Put them on the smoker for about 4 hours. Dinner was salad, crusty bread, and halved tomatoes topped with mozzarella and a little pesto. Oh, and some smoked black cod.

                                                                                                Took the rest of the smoked tomatoes and pureed them. Strained out most of the liquid for tortellini in brodo. Froze a bunch of the leftover sauce. What I didn't freeze went into pasta sauce and salsa.

                                                                                                Sadly, we don't really get caprese-quality tomatoes here in Seattle.

                                                                                                1. Ratatouille, especially if you're lucky enough to also have a glut of aubergine (sorry eggplant) and peppers.

                                                                                                  Mine are mostly cherry toms this year due to busy-ness and poor eyesight and some are super tiny not much more than a large pea so I'm just eating them like cherries.

                                                                                                  1 Reply
                                                                                                  1. re: Binklet

                                                                                                    When they're really poppin', I'll leave a bowl of cherry and/or grape tomatoes out on the table, so I can just grab a snack when I walk by.

                                                                                                  2. tomato gravy on white bread. southern food of the depression. make medium colored roux with drippings (bacon is best) or butter, add crushed, skinned tomatoes, cook on simmer and season with salt and pepper. serve on simple white bread.

                                                                                                    gravy also served on rice.

                                                                                                    2 Replies
                                                                                                    1. re: alkapal

                                                                                                      That sounds like something I wanna try soon.

                                                                                                      1. re: MGZ

                                                                                                        you can leave the tomatoes a little chunky, too. it is good -- simple and good.

                                                                                                    2. Look, anyone who uses a tomato as her avatar + is Italian, has to LOVE tomatoes! I grow both Bonnie Better Boys and Roma's and I am always inundated. My favorite, among many ways to enjoy the "love apple" is simple. Cut up as many Better Boys as you like, add extra virgin, a spritz of apple cider vinegar, salt/pepper and allow to juice up. Then take some good crusty bread [I love Wegman's Artisan Tuscan Garlic] slices, spray with some extra virgin and bake @ 400 about 10 min. Cut into croutons and throw into the juice tomatoes. Mix and eat. Nirvana!!!!! ♥
                                                                                                      **Sorry, I don't show the croutons in there......deleted the photo by mistake!

                                                                                                      1. How about a tomato shrub? Yummy for a summer cocktail.

                                                                                                        1 Reply
                                                                                                        1. re: katz66

                                                                                                          Tomato shrub
                                                                                                          2 c water
                                                                                                          2 c sugar
                                                                                                          2 lb. tomatoes (seeds peels and all)
                                                                                                          1 c apple cider vinegar

                                                                                                          Put sugar in water and boil until sugar dissolves
                                                                                                          Add quartered tomatoes and simmer covered 30 minutes
                                                                                                          Add vinegar and bring to boil
                                                                                                          Boil 15 minutes or until reduced by half
                                                                                                          Cool and strain syrup (press out the tomatoes
                                                                                                          Put in sterile bottle
                                                                                                          Mix with your favorite spirit or club sods or water. (I mix it with Bay vodka)
                                                                                                          Makes killer salad dressing base
                                                                                                          Keep refrigerated

                                                                                                        2. Corn and tomato salad -- best of both worlds! Grill some corn, slice it off the cob while still warm, chunk some fresh tomatoes (I'm in love with the huge purple krims this summer) or slice some cherry tomatoes in half, mix them together in a bowl with salt and pepper to taste, toss with rice wine vinegar and evoo, add some chopped cilantro or basil. Fabulous as a meal, a side, or tossed into your eggs at breakfast!

                                                                                                          1 Reply
                                                                                                          1. Smitten kitchen has a wonderful sounding rice stuffed tomato that looks sooo good and fresh. I will be making that with a crisp salad on the side.

                                                                                                            1. i make tomato jam
                                                                                                              pickled tomatoes
                                                                                                              dried tomatoes

                                                                                                              1. i make ketchup, tomato jam, tomato confit, dried tomatoes and straight-up canned tomatoes. BLTs galore. salsa. green tomato salsa.

                                                                                                                quick-pickled cherry tomatoes with grilled lamb etc.

                                                                                                                smoked tomato soup.

                                                                                                                shell pasta, tuna, basil pesto, kalamata olives and cherry tomatoes.

                                                                                                                piperade. ratatouille.

                                                                                                                and so on!

                                                                                                                1. As soon as tomatoes come on I have tomato and scrapple sandwiches for breakfast. Scrapple is an east coast mid Atlantic thing ( Md, Pa., and De.).

                                                                                                                  1. The Washington Post does a "Top Tomato" recipe contest about this time, I think every year. I have tried two of their winners from 2011. One of them is called Tomato Kim Chi, and I have made it many times with a few variations. Basically it's an Asian-Latino chunky tomato salad with jicama, daikon radish, jalapeno, scallions, and cilantro, seasoned with chipotle hot sauce, fish sauce, and rice vinegar, garnished with black and white sesame seeds. I like to use a combo of various colored heirloom tomatoes. The chipotle sauce they recommend is Yucateco brand, it's very good, but hard to find. I live in foodie Seattle, but the Hispanic stores seem to stock chipotle sauce in other brands, as well as El Yucateco brand habanero sauce, not chipotle. If you can't find the recommended one, substitute some finely diced canned chipotles and some of their sauce, and adjust it to add a little more onion, garlic, ketchup, and cider vinegar. (I got so addicted to this that I started making my own; I bought out the last 6 bottles of El Yucateco that I found and haven't found it again, so I made my own. I think I'll check to see if other Chow folks have discussed this, also I think you could buy it on line.) Anyway, they say you can make this recipe ahead of time, which I personally don't recommend, since I think it gets too watery and the tomatoes lose their texture. And the daikon and jicama lose their distinctiveness (sometimes I use red radish instead of daikon, especially if I have mostly yellow and green tomatoes, mostly for the color contrast.) That's my only gripe about this recipe, I'd like to reduce the wateriness and thicken the sauce a bit.


                                                                                                                    These are pretty good recipes for your own chipotle sauce, just use El Yucateco or one of these stirred into a little mayo as a salad dressing for sliced tomatoes:


                                                                                                                    I also tried the WaPo Spicy Cantonese Tomato Beef; we liked it a lot, but I haven't made it again, forgot about it until now. Seems to me I thought the flavor was really good, but it didn't have enough color for me, so I added some long beans and yellow bell pepper strips to the stir fry.


                                                                                                                    I'm going to go check out what's out there from last year and this year now, too, hope it's something good!

                                                                                                                    1 Reply
                                                                                                                    1. re: lireland

                                                                                                                      The Post's tomato contest yielded one of my favorites:

                                                                                                                      Herbed cheese and bacon sandwiched between breaded tomato slices: http://projects.washingtonpost.com/re...

                                                                                                                      Another hit is the baked stuff tomatoes with goat cheese fondue:

                                                                                                                    2. How do I use tomatoes? Let me count the ways.
                                                                                                                      The ways are virtually unlimited as the responders are showing us.
                                                                                                                      One of our favorite things for breakfast is toast and peanut butter topped with sliced tomatoes.

                                                                                                                      1 Reply
                                                                                                                      1. re: condie

                                                                                                                        Peanut butter toast with tomato was GREAT this a.m. Thanks for the idea.

                                                                                                                      2. I do eat them in sandwich for breakfast. I'm always asked to bring fresh salsa to any gathering. Just combine fresh chopped tomatoes, onion, peppers (use a variety of hot and sweet and different colors) with a dash of red wine vinegar, some mustard seed and a sprinkle of evoo. The mix of peppers is up to you as it controls the heat of the salsa.

                                                                                                                        1. i'm making this delicious indian onion-tomato chutney today: http://www.padhuskitchen.com/2013/08/...

                                                                                                                          1. Heritage tomatoes cut into 1/2" chunks. Finely diced red onion. Best OO. The best canned Portuguese sardines I can find.
                                                                                                                            Bed of lettuce in each bowl. Then carefully placed whole sardines. The tomatoes/onion/OO spooned on top. Then a sprinkle of toasted sesame seeds. Toasted baguette slices drizzled with OO on the side.

                                                                                                                            1. this tomato vinaigrette from dorie greenspan looks like a great way to use tomatoes that perhaps you have leftover from, say, a salad caprese. http://doriegreenspan.com/2013/08/yes...

                                                                                                                              1. http://hereandnow.wbur.org/2014/08/21...

                                                                                                                                Some ideas from "Here and Now's" resident food contributor, Kathy Gunst, as discussed on today's program. She mentioned that the roasted tomato sauce she makes with cherry tomatoes is a good pasta sauce and that she also puts it up in canning jars
                                                                                                                                with a water bath.