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We'll be pickin' tomatoes before we know it. oh yum...I can taste them now I was wondering if anyone can be so kind as to sharing their favourite tomato recipes with me. Tomatoes have got to be my all time favourite food. I could eat them everyday!!! No joke. Thanx!!!!! Christina
posted
I like to mmake a mix to put on top & then roast them on the grill.
the mix can vary & you can use other means to cook.
feta grated romano cheese basil oregano cilantro crisped & chopped veggy bacon basmic vinegar extra virgin olive oil
you must scoop out the tomato halves a bit. Then stuff & top them & roast.
bbbbbbbbb I love the sweet scents wafting in the breeze. I stop to admire the vibrant colors of all living things. And people think me odd. Then ODD I am!!!
posted
I am a huge tomato sandwich fan!! But in the interest of variety here are 3 recipes I have tried and are yummy! By the way, it is a good idea to invest in some quality extra virgin olive oil to go in the recipes. Still only add oil to tomatoes at the very last minute or the dish can get soggy and yucky.
# 1 Greek Salad
3 medium tomatoes chopped 1 long English cucumber chopped 1 sweet Bell pepper sliced 1 medium onion sliced 1 cup black olives 1/2 cup feta cheese
Dressing
1/4 cup red wine vinegar 3/4 cup extra virgin olive oil 1 tablespoon fresh basil chopped finely (or 1 teaspoon dry basil) 1/2 tablespoon fresh oregano finely chopped (or 1/2 teaspoon dry oregano) 1/2 teaspoon salt dash fresh ground pepper
combine prepared tomatoes, cucumber, onion, sweet pepper, olives and feta cheese in a salad bowl. Mix dressing ingredients. Add dressing to salad Toss and serve.
I usually put this salad on a bed of fresh spinach if I am serving a crowd. There is never any of it left!
# 2 Tomato/Mozarella Salad 1/2 pound mozarella cheese, sliced 1/4 inch thick 2 large ripe tomatoes, sliced 1/4 inch thick 1 cup fresh basil leaves salt and freshly ground pepper 1/4 cup extra virgin olive oil
In a cirular design around the side of a serving plate, alternate mozarella slices with tomato slices, overlapping for effect. Tear fresh basil leaves and sprinkle liberally over slices. Add salt and freshly ground pepper to taste.
Just before serving, drizzle on the extra virgin olive oil.
# 3 Tomatoes and Pasta
In a large serving dish, combine: 2 cups chopped ripe tomato 1 clove garlic, very finely minced 3 to 4 tablespoons extra virgin olive oil 1/2 cup grated or crumbled cheese (feta, goat or parmesan)
Boil 8 ounces of pasta to al dente, drain. While pasta is still very hot, add it to the serving dish and toss with the other ingredients. Season with salt and freshly ground pepper.
That's all folks
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GO DAWGS!
From: The Idaho Boonies | Registered: Apr 2005
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posted
Hi, to the Tomato and Pasta sauce (raw sauce), I add some Basil and Oregano, about 1/2 teas. for the recipe listed. I marinate it for a few hours to blend the flavors. I'm making that today, as a matter of fact. It really is DELICIOUS!!!!!
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From: ridgeland,SC USA | Registered: Aug 2002
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posted
I make Juice, sauce, and Salsa out of mine.
Juice is easy, heat the tomatoes in boiling water until soft. Then run through a colander that is in a big pot. I use a whip for this. And add a little salt.
Sauce you basically peel, core, seed, and chop your tomatoes, put them in a pot with some olive oil and basil. Cook until the water is gone and the sauce is as thick as you want.
Salsa I cheat, I use a mix.
bbbbbbbbb One OS to rule them, one OS to find them: One OS to bring them all and in the darkness bind them In the Land of Redmond where the shadows lie.
From: Haskell Oklahoma Zone 6b | Registered: Feb 2005
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posted
Has anyone ever dried tomatoes and ground them into a powder? I wanted to try this but haven't been able to find anyone who has ever dried tomatoes to make an educated decision. Any tried and true kethcup recipes?
Green Tomato Jam 5 c. green tomatoes, ground 3 1/2 c. sugar 3 T. lemon juice 6 oz. pkg. raspberry jello
Boil tomatoes, sugar, and juice for 20 minutes. Add jello, put in jars, and process for 15 minutes.
This is what my mom calls poor man's raspberry jam. Grandma always made it with her green tomatoes.
From: Wyoming | Registered: Jul 2005
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a few chopped fresh tomatos a handful of fresh torn basil leaves 1-2 cloves minced garlic a drizzle of olive oil a slash of balsamic vinigar salt and pepper
mix this all in a bowl and refrigerate for 20 minutes
Slice a loaf of french bread into thick slices, brush them with olive oil and toast in the oven or place on a hot grill to crisp up.
Serve the tomato mixture spooned on the bread.
Paula Deen does this AMAZING tomato pie which is great served warm or cold...its fabulous...yep yep..we make it several times last year!
Here's a recipe for Panzanella, one of my favourite tomato salads. It makes 8 servings so scale back if necessary.
6 cups diced tomatoes 4 cups 1" stale bread cubes, preferably from crusty Italian bread such as ciabatta 1 large thinly sliced purple onion 2 pressed garlic cloves 2 handfuls very fresh torn basil leaves very dark green extra virgin fruity olive oil good quality balsamic vinegar salt and freshly ground pepper to taste
Toss together everything but the bread cubes and allow to marinate for at least an hour at room temp, longer refrigerated. Toss bread cubes in right before serving.
PS FYI: it's bruschetta, not brushcetta and it's pronounced brus-KET-ah, just a pet peeve of mine. Here's another version of bruschetta:
Toasted crusty Italian bread slices 1 garlic clove with a sliver sliced off Shredded provolone cheese Large fresh basil leaves Large very ripe beefsteak tomato (1-2 lbs), sliced 1/2" thick Very dark green extra virgin fruity olive oil Good quality balsamic vinegar Salt and freshly ground black pepper to taste
Rub bread slices with cut side of garlic. Sprinkle cheese over bread. Lay 1-2 basil leaves on top to cover bread. Lay one tomato slice on top. Drizzle with olive oil and balsamic vinegar. Lightly sprinkle with salt and pepper. Use your hands or knife and fork, plus plenty of napkins. Enjoy!
posted
Tomatoe Soup (in a crockpot) good for cooler weather l large can commercial tomatoe juice l chopped onion (opt) seasoning of your choice put above in crockpot, and heat to bubbling. Then turn down the temp. to low, and crack the lid so about half of the liquid evaporates. When it is getting thick, add chopped tomatoes, and let it cook more. For me, this is a whole day, while I work in the yard. It is easy and very tasty. Darlene
From: Wa. | Registered: Apr 2005
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posted
My mom always made me Cheesy Tomato Toast for a snack, and I still like it for a light lunch.I am the only one who eats tomatoes in my house. I use a toaster oven for 2 slices, but you can use a regular oven for more slices.I take 2 slices of bread, put on a slice of Velveeta cheese, top with 2 large tomato slices, and sprinkle Italian seasoning or oregano on top, salt if desired and broil until brown & the cheese starts to brown on the sides. YUMMY and simple!!!
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DO UNTO OTHERS AS YOU WOULD HAVE THEM DO UNTO YOU!=O)
From: KS | Registered: May 2006
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joclyn
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posted
#1 stuffed tomatoes:
tomatoes - as close to same size as you can do chopped broccoli florets crumbled gorganzola cheese chopped fresh (not toasted) pumpernickle bread salt, pepper and dry basil to taste good olive oil
core and then hollow out the tomatoes - get rid of all the seeds and some of the meat if you need to.
combine all the other ingredients, basically it should be equal amounts of all the ingredients. salt, pepper and dried basil is to taste. mix in a little bit of the olive oil so that the mixture is lightly held together (don't need to drown in in oil).
fill the tomatoes and then drizzle a bit of oil on the top. bake uncovered at 300 degrees until the skin is just starting to come away from the meat. about 20 minutes for medium size tomatoes with a fair amount of meat.
i take the crust off the bread and cube it before using the hand mixer to chop it - one of those gadgets for making milkshakes, has only one blade. can't think of the name of it at the moment
#2 fried tomatoes
large meaty tomatoes eggs, scrambled with a dash of milk italian style bread crumbs oil, preferably olive worcestershire sauce
slice ripe tomatoes in approximately 1/2 inch slices. dip in and cover with the bread crumbs and then place in egg/milk mix - turn once to cover both sides with the egg/milk. pick up with fork and let excess drain off and then put in bread crumbs again - make sure both sides are coated well with the crumbs.
put the prepared slices on a dish - one layer only - and let them sit in the fridge for at least 4 hours so that the egg/crumb coating sets(i usually leave mine in the fridge over night).
cook over medium to medium low heat in a heavy skillet (i prefer cast iron) in the olive oil. you want to cook one side completely and then turn and cook the other side. if you don't cook each side completely before turning, the coating won't stay on and you want that coating to stay there!
serve with worcestershire sauce dabbled over the slices.
recipe #1 works well with tomatoes that have lots of seeds.
recipe #2 works better with tomatoes that have lots of meat.
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I was wondering if anyone can be so kind as to sharing their favourite tomato recipes with me. Tomatoes have got to be my all time favourite food. I could eat them everyday!!! No joke. Thanx!!!!!
GO DAWGS! 
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