Recipes

[dulwich]

I planted 5 big pots of tomatoes and now I have an abundance of beautiful fresh tomatoes. Any recipes - pies, tarts, whatever, would be gratefully received. Also if making fresh tom. Sauce can you freeze it? Many thanks

[DiAnne]

I don't have any recipes for you but I am so jealous!!!  There is nothing better than just picked tomatoes.  I live in the Seattle area and it just does not get hot enough for them.  I tried for 15 years and finally gave up!

[Handbell Clunk]

My tomatoes have not come in yet, but for the past several years I have used my vitamix to pulverize the whole fresh tomato ( minus the core, but I leave the skin on for extra fiber), then put that in a big pot on the stove along with my favorite fresh or dried spices like oregano, basil, a little bit of olive oil, little salt, maybe a tiny bit of sugar, but sometimes I leave that out. Let it simmer on the stove pretty much all day so that it gets a thicker consistency, then cool, then put in freezer bags for use as marinara in pasta dishes. Got the idea for this basic recipe from the book The ten best things you need to eat. Great book, btw.
Good luck with all those tasty tomatoes!

[Scooby Doo]

Pioneer Woman has a really good recipe - Missy's Marinated Tomatoes

Also check out Paula Deen's recipe for marinated tomatoes.

[Tigriss]

Keep it simple:

BLT
Fresh tomatoes with mozzarella and basil
Cornbread Salad http://www.southernplate.com/2012/07/cornbread-salad.html

Tomatoes with salt/pepper and mayo
Tomato sandwich with salt and mayo
Tomatoes with cucumber and bell peppers with feta and dressing

[lolakimono]

Gazpacho, if you like cold soup-

I love fresh tomatoes, fresh mozzarella, and fresh basil, drizzled with balsamic vinegar and olive oil.  You could expand the Caprese salad by adding kale, fresh spinach, or a lean protein like chicken, shrimp, or turkey for a summertime meal.

Sometimes I make "stackers" either with a tube of cooked polenta (roasted in the oven) or fresh eggplant, roasted in the oven, and then I layer slices of tomato/eggplant/mozzarella or tomato/polenta/mozzarella.  I drizzle with olive oil/vinegar and can eat them hot or cold.

[Sweetbay magnolia]

Salsa!  I don't have a recipe for you because I improvise, but yum!  I just picked a couple of cherry tomatoes today to have with supper and it was heavenly to eat them (and they weren't even totally ripe).

[IamMrsG]

IMHO, this recipe is worth waiting for tomatoes to peak.  It is peasant food, but fit for a king.

Panzanella
QVC Recipe Swap | Luvmybichon on August 7, 2011 |  From Ina Garten

3 Tablespoons good olive oil

1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 Tablespoons capers, drained

For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 Tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

[IamMrsG]

BLT Salad with Basil Mayo Dressing

1/2 pound bacon
1/2 cup mayonnaise
2 Tablespoons red wine vinegar
1/4 cup finely chopped fresh basil
4 medium slices French bread, cut into 1/2 inch pieces **
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 Tablespoon canola oil (I substitute olive oil)
1 pound romaine lettuce - rinsed, drained, and torn into bite-size pieces
1 pint cherry or grape tomatoes, halved

 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly

brown. Drain, crumble* and set aside, reserving 2 tablespoons of the drippings.

In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.

In the same skillet over medium heat (there shouldn't be much bacon grease left), toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown (or until the pan is smoking so much that you're afraid the smoke alarm will go off.)

In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.

Cook's notes:
*I always freeze bacon, so instead of crumbling after cooking, I just cut it into pieces while it's still frozen and then fry it.

**This is good served with hot Sourdough bread (which is also what I use to make the croutons) and Shiraz.

[IamMrsG]

 Basil Trayed Tomatoes

QVC Recipe Swap | June 2012 Recipe Exchange by Walker |

1½ Tablespoons balsamic vinegar
1/4 cup olive oil
1 Tablespoon chopped fresh basil
1 teaspoon Dijon mustard
½ teaspoon salt
1/8 teaspoon pepper
4 medium tomatoes, sliced
12 ozs. fresh mozzarella, sliced
1 bunch asparagus spears, roasted

Whisk balsamic vinegar, oil, basil, mustard, salt and pepper together. Alternate tomatoes, (aspargus spears),  and cheese slices on a small tray or platter. Pour dressing mixture over the top. Garnish with additional basil leaves and cracked black pepper, if desired.
Serves 4-6.