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Your best tomato recipes please - worthy of the tastiest specimens!

Gorgeous tomatoes - recipes, please, that you personally recommend for lovely, flavorful tomatoes. In the last few days I have made a caprese salad and a savory tomato pie (link here, scroll down to the end) http://www.npr.org/2011/08/19/1396765....

Thank you!

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  1. This. I can not wait until more tomatoes come in so I can make it!

    http://ruhlman.com/2010/10/cooking-at...

    6 Replies
    1. re: gourmanda

      Bruschetta. I don't have a recipe but could (and have) eaten it by the spoonful.

      Chopped tomatoes, little garlic, lots of basil, little olive oil, salt and pepper. Place on baguette (rather toasted or fresh). Top with goat cheese crumbles and reduced balsamic vinegar.

      Can also spread the log gouache cheese on bread first and then too with the balsamic vinegar.

      My 14-yr doesn't even like tomatoes and I had to make it three days in a row for her.

      1. re: motomom

        I'll slice bread to toast, then put on a slice of tomato, basil and cheese to melt under the broiler and it goes quick. It was described as a rarebit when I found the recipe but I don't know for sure.

      2. re: gourmanda

        Hmmm. The butter in that sounds like a really nice addition to the typical fresh tomato basil pasta. My tomatoes are slowly ripening, and this will be on our table soon. Gotta love Ruhlman. Thanks!

        1. re: gourmanda

          gourmanda, I made this recipe last night after I read this post. This will be something that my DH and I will look forward to every tomato season from now on. It is a bit of a splurge diet-wise, but well worth it. This recipe truly makes a juicy summer tomato the star of the meal. Thanks for sharing!

          1. re: pagesinthesun

            So glad you enjoyed it! It's not an every night thing, you're right. But a couple of times a summer...ahhhh.

            1. re: gourmanda

              I also made this last night using yellow grape tomatoes and basil from the garden. It was delicious and a beautiful way to showcase the sweetness of the tomatoes. I probably used a little less garlic and butter, but it was still pretty indulgent. My tomatoes weren't very acidic so I added a splash of balsamic, which was perfect. I'll definitely make it again with the larger tomatoes that are almost ripe. Definitely a worthwhile indulgence. My husband really enjoyed it, too. Thanks, gourmanda!

        2. Looks great! Thanks. Do you think it is okay with non Roma type tomatoes or more of a Roma recipe? Better with fresh or dried pasta? I love how it uses so much garlic!

          10 Replies
          1. re: meerastvargo

            I have only used it with regular type, heirloom tomatoes as that is what we grow. I don't know that Roma would throw off enough water into which you mount the butter. As to pasta--dried, it's what's always on hand :)

            1. re: meerastvargo

              I;ve done it with both romas and larger vine tomatoes and I usually try and drain them a little bit to cut down on moisture.

              I also do a goat cheese and heavy cream riff on that that I like far better as a main.

              Ruhlsman's to me is summer but then you need some crunchy bread and some vinegar/tart sides to balance it out. Same with the riff I do.

              No cheese? Whhhaaaaaatttt!

              It's a Hot pasta side salad dish to me if you like that.

              My 2 pennies. :)

              1. re: jjjrfoodie

                Are you kidding?! Goat cheese? Sacrilege! I so look forward to that dish, just as it is, all through winter. With such tasty black heirlooms it is Divine. (You know, not to yuck your yum and all that.)

                1. re: gourmanda

                  I'll tell ya what gourmanda, I'll make it this weekend with fresh garden tomatoes and fresh garden basil and post a pic in WFD thread.

                  And yes, added in goat cheese and cream MAKE this dish a big time winnah. Butter? Why Ruhlman? Why? Thus why if lost me the first time.

                  And oh, still. WTF is the parm or romano? Huh?
                  C'mon.

                  Look for it in WFD soon.

                  :-)

                  1. re: jjjrfoodie

                    I look forward to your post! And the butter, FYI, thickens the tomato "water" to make a lovely, velvety sauce. Without the need for cheese or cream---so, pfft ;) Happy weekend!

                    1. re: gourmanda

                      Whelp, I only had to do a half day today and worked from home.

                      Around 11:30am I wnet out to the garden to pick tomatoes and basil for lunch and went, Wait! It's gourmanda time for lunch!

                      And pics below to prove it happened. :-P

                      Tasty and easy for a quick meal. I want to play around with teh pasta choices, including whole grain and spinach types as well, but it still had me craving something crunchy or acidic as a balancing side dish like garlic bread or a vinegar slaw or basalmic cucumber salad. But that's just me.

                      Now gotta run to the bank to do some banking and give them some free basil for the weekend. Free basil for everyone!!!! LOLOLZ.

                       
                       
                      1. re: jjjrfoodie

                        Those are absolutely gorgeous pics, jjjr! Thanks for posting and reporting. Makes me want to slurp the screen ;)

                        As to the basil--it does get quickly out of hand, doesn't it? It's the zucchini of the herb world :)

                        Enjoy the weekend (and the bonus half day)!!!!

              2. re: meerastvargo

                Made pasketti a la Ruhlman last night and have to report that it was every bit as delicious as I remember :)

                 
                1. re: gourmanda

                  Stop. Now I'm gettin' a hankerin' for it again. LOLZ.

                  I kinda hit the wall with pasta yesterday for a few days, but maybe Sunday.
                  Yum.

              3. Slices of vine ripe tomatoes.
                Two slices of bread.
                Mayonnaise. Preferably Duke's.
                Salt & Pepper.

                Liberally apply mayonnaise to both sides of the bread.
                Place tomato slices on bread to cover. Salt & Pepper to taste.

                If you did it right, you'll have tomato juice/mayonnaise dripping off your elbows. :)

                The addition of lettuce and bacon is nice. As is a fried egg.

                5 Replies
                    1. re: kitchengardengal

                      You mean a 'Delany'?
                      A favorite of mine:
                      A few perfectly ripe tomatoes rough chopped in a food processor>fine sieved to remove the seeds and skins>into saute pan to reduce slowly>1 T ghee>season> poured over a plain omelette sitting on a small bed of seasoned hot basmati rice.

                    2. re: Uncle Bob

                      Oh, yes. If the tomatoes are really good, skip the bacon and lettuce. This, like cucumber, is a white bread sandwich. Mmmmm,m

                    3. Raw tomato sauce. Dice up the ripest, juiciest, tastiest tomatoes you have. Salt to taste, keeping in mind salt is key here to release the juice. Add smashed garlic cloves and crushed red pepper flakes to taste. Cover and allow to sit at room temperature for about an hour. Taste and adjust salt. Fish out garlic cloves. If you want a stronger garlic taste, mince the garlic and add it back in. Stir in olive oil, again to taste. Now, tear lots and lots of fresh basil and stir in. Add diced fresh mozzarella. Stir in pasta of choice or a can of drained and rinsed cannellini beans. So delicious!

                      1. Slice (overripe) grape tomatoes in half (stem to end). Toss with alot of olive oil, garlic, and a pinch of kosher salt & ground black pepper. Add some Italian seasoning if you want, chopped parsley is good too (save basil for garnish). Turn onto a sheet pan lined with foil, cut side up and roast at 350-360 degrees til they get nice and soft (no slow roasting for me, I want 'em done quick!). Toss with hot cooked pasta, julienned basil and Parmesan. Add sun-dried tomatoes if you want an extra tomatoey flavor.