Tuesday, August 30, 2005

When I came home from NYC this is what I found waiting for me in the garden.

I think I need some tomato recipes. Got any good ones?


  1. Try Paula Deen's Tomato Pie. Not the healthiest, but MMM-MMM Good.

  2. Hmm how about a tomato tart, or tomato sauce for pizzas and spaghetti, or cut them up for pizzas, capri salads, regular salads, or just salads with tomatoes, onion, vinegar and oil?

  3. Some simple ones:

    Tomato bruschetta:

    Heat about 1 T olive oil in a heavy pan over medium heat. Chop up a clove of garlic and add it to the oil. About a minute later, add two cups or so of diced tomatoes (if you have some plum tomatoes they are especially good because they cook down faster). Cook and stir until it has the consistency of marmalade (about 10-15 minutes). Serve over grilled bread. Season with white pepper and salt at the table, and, if you like, add a shaving of Parmesan to the top.

    Oven grilled tomato:

    Cut a tomato in half. Drizzle a bit of olive oil on each half. Top with breadcrumbs mixed with Italian seasoning. Cook at 400* for about 25 minutes. Top with cheese.

    I could eat the Bruschetta every day if I had a regular source of fresh tomatoes. It's my favorite food ever.

  4. I found this site a few days ago when trying to figure out what to do with my own tomato surplus. Hope you find a recipe that inspires you! :-) http://www.floridatomatoes.org/selections.html

    (I'm a long time reader of your blog - yet a shy commenter.)

  5. I have an awesome simple salsa recipe, from Moosewood:
    3c chopped tomatoes
    1 chopped chili (for mild - if you like it hot I'd put in 3)
    tbsp lemon juice
    bit of salt
    bit of pepper
    bit of dried cilantro if you really want
    stir, eat, yum
    probably should freeze well too

    Later this week I'll try to remember the slow-cooker pasta sauce recipe, that's pretty good too.

  6. Man, I'm jealous. We got about 20 cherry tomatoes and NO big tomatoes at all. I'm going to blame the squirrels... ;)

  7. So Good! Tomato Sauce
    6-8 large tomatoes, peeled and chopped
    6 or more (or less) cloves of garlic
    olive oil
    1 Cup feta, crumbled
    ½ Cup fresh dill (or 2-3 tbsp. dried)
    Salt and Pepper
    1 Lb spaghetti
    Heat a large deep skillet over high heat, add olive oil. When hot, add garlic and cook until fragrant and golden brown. Add chopped, peeled tomatoes. Cook for about 35 minutes over med-low heat until relatively cooked down, and some of the liquid has evaporated. While waiting, put on a pot of water for pasta -- and try not to eat all the chopped feta sitting on the counter. After some of the tomato liquid has cooked off, add the feta and dill. Leave over heat until feta begins to melt – about 2 minutes. Add cooked, drained pasta into the skillet and mix. Serve with more feta or parmesan cheese.
    Hint | To peel tomatoes: Cut a large x in the bottom of the tomato, just deep enough to break the skin. Immerse each tomato in rapidly boiling water for 15 seconds. Remove with a slotted spoon. After it has cooled the skin should peel away easily from the fruit. Now you have a sauce-ready tomato.

  8. Here's one, just use the large tomatoes instead of the small:


  9. Susie's Simple Salsa
    My neighbor gave me this recipe...i've made three batches in the past week.

    Two large tomatoes
    1 4 oz can chopped olives
    1 4 oz can chopped jalopeno peppers
    2-3 tbl. chopped onion
    3 tbl. olive oil
    1 1/2 tbl. white vinegar
    1 tsp. garlic salt

    Mix together and refrigerate overnite. Easy and good.

  10. I see you know how how to can so one thing you can do is make a batch of salsa and can it. I use the Ball canning company recipe that uses red, yellow, & green peppers too. Very fresh tasting. We gave them as Xmas gifts & people love it.

  11. This Tomato Pie is a real southern treat. I swear you won't be sorry.
    *1*Slice 6-10 Tomatoes thin enough that they still hold the tomato middle (betwix 1/8" and 1/4"). Lay out on paper towels to help soak up some of the juice (or give a tight squeeze).
    *2*whilst tomatoes are "draining", mix 1C sour cream, 1C mayo, 2C Sharp Cheddar cheese (yea, i know a tad high fat but it's worth it). *3*salt and pepper tomatoe slices to your taste (you may have to squeeze again since salt draws out the water) and then add fresh, chopped, basil (however much you would like. i say 1/2C).
    *4*Take your parbaked pie crust (important detail!!! poke holes with a fork and put in oven for 10 mins @ 450or until it looks a little brown but NOT completely cooked) and layer tomato/ basil mixture with sour cream mixture starting with tomatoes. Make sure you have enough sour cream mix to completely cover the whole top of pie.
    Bake@ 350 for 45 min.
    It's awsome! Eat hot and it will be good for a day or two (tends to get soggy). southerners usually eat for a brunch or early dinner. ENJOY.

  12. Tuna-stuffed tomatoes are really yummy for a light lunch!

  13. I love the tomatoes but the cement is what i was looking at. what is it???

  14. bacon, lettuce and tomato salad:

    2 cups mixed greens
    2 sliced tomatoes
    course salt & pepper to taste
    2-3 slices of bacon, cooked and chopped into small pieces

    assemble sliced tomatoes on top of lettuce. heat your favorite simple oil & vinegar dressing on the stovetop and add the bacon. drizzle over tomatoes.

  15. Gazpacho

    4 tomatoes, blanched, skins and seeds removed
    1 clove garlic
    pinch of salt & pepper
    1 T breadcrumbs
    1 scallion, or red onion to taste

    Blend it all up, serve cold! It is excellent served garnished with a splash of olive oil and julienned red onion, cucumber, and/or hard boiled egg.

  16. Not sure if you still have zucchini around. Haven't tried this one yet, but it sounds good. It was in the Toronto Star yesterday.

    Baked Zucchini and Tomatoes

    1 zucchini (about 12 inches long), peeled, sliced lengthwise, cut into 1/2-inch thick half-moons
    1 tsp salt
    Vegetable oil for frying
    1/2 cup yogurt
    1/2 cup grated parmesan cheese
    1 cup finely chopped green onions
    1/2 cup finely chopped parsley
    4 cloves garlic, pressed or minced
    1/2 tsp pepper
    1/8 tsp cayenne
    3 tomatoes, sliced 1/2-inch thick

    Sprinkle zucchini with salt. Place in deep dish 2 hours. Drain excess water. Place on paper towels.

    Add 1-inch oil to 10-inch skillet. Heat over medium-high. Add zucchini. Cook, turning once, 8 minutes. Drain on paper towels.

    In medium bowl, combine yogurt, cheese, onions, parsley, garlic, pepper and cayenne.

    Place half of zucchini and tomato slices, intermixed, in 10-inch casserole. Spread half yogurt mixture over top. Repeat for second layer.

    Cover and bake in preheated 350F oven 40 minutes. Uncover. Bake 15 minutes. Serve hot.

    Makes about 4 servings

  17. Rachael Ray's broiled stuffed tomatoes with arugula are the best tomato recipe I've tried.


    And I usually hate tomatoes.

  18. I like making a simple salad out of chopped tomatoes, LOTS of basil, and crumbled blue cheese, tossed with olive oil and balsalmic vinegar. Salt n' pepa and you're done!

  19. I really love to eat some recipes based on tomatoes, as you know pizza, spaghetti, and other else, it would be so easy to prepare ketchup and get your own flavor in your meals.