I was just handed 9 very good looking tomatoes

What to do, what to do?

I still have at least 2 heirloom tomatoes at home that are ready to eat. I just chopped up one of the nice and they are good, but not heirloom good.

Besides the basics, salads, gazpacho, brussetta, what should I do with these 9, oh 8. I just disappears.

Two quick ideas:

1. Pa amb tomàquet
http://lthforum.com/bb/viewtopic.php?t=1301

2. Quick tomato sauce: sautée garlic in olive oil, add chopped (and peeled, if you feel like making the effort) tomatoes, pinch of salt, grind of black pepper, cook ca. ten minutes, add fresh basil, add cooked pasta to pan, eat.

Or save a couple and make boumiano...
http://lthforum.com/bb/viewtopic.php?t=4777

Antonius

Antonius wrote:2. Quick tomato sauce: sautée garlic in olive oil, add chopped (and peeled, if you feel like making the effort) tomatoes, pinch of salt, grind of black pepper, cook ca. ten minutes, add fresh basil, add cooked pasta to pan, eat.

Whenever I find myself with a glut of tomatoes I make a quick-ish sauce as described and freeze into usable portions.

Best,
Michael

Oven-roasted tomatoes are great in salads, in pastas, on sandwiches. And they keep nicely covered in a little olive oil.
Slice the tomatoes into 1/4 inch slices, put on a drying rack over a baking sheet, sprinkle with s & p and chopped fresh herbs (i like rosemary and thyme, sage is good, too), drizzle with olive oil and cook slowly (about a 250 oven) until they are pretty dried up (usually about 4h).

After buying a box of tomatoes at Maxwell Street ($3 for roughly 11 pounds worth of vine-ripe, only sparingly bruised, tomatoes!), I was in a similar fix. My mom suggested making a "chutney" of sorts. I sauteed some chopped onion, garlic, and ginger; added some thai hot peppers from my container gardening experiment; and then added a heavy pinch of turmeric, salt, and some chili powder (my peppers didn't turn out to have much kick). A few minutes later, I added a slew of rough chopped tomatoes and then let it simmer for a good half hour to hour - you want a good bit of the liquid to reduce down. And that's it.

I wasn't quite sure what to expect - but figured it would have an indian flair to it since it was my mom giving me the recipe. But in fact, it was just an interesting and flavorful tomato relish. Not so indian at all. Just good. Great mixed with a bit of rice or as an accompaniment to a variety of meals. And easily frozen to throw into any curry or whatever come the winter.

Have fun!

-shyne

Once a year I like to make a Doce de Tomate - a Portuguese tomato jam that is a traditional accompaniment to cheese -- mmm, Serra da Estrela, Azeitao, Nisa!

The ratio is 3 parts tomato, 1 part sugar, 1 part orange juice, and 1 cinnamon stick (or portion therof, depending on how much you like cinnamon). Peel and seed the tomatoes, add the sugar, orange juice, and cinnamon, and simmer until thick. Allow to cool completely. I can the jam and give it as a present to foodie friends. It pairs well with goat cheese or soft sheep and cow's milk cheeses.

Or if you just want to enjoy the tomatoes "naked," so to speak, you might consider insalata caprese, with some fresh mozzarella and nice basil leaves...a glass of good wine...mmmmm, making myself hungry. Wanna share a tomato?

Gypsy Boy

Sliced with fresh ground pepper and sprinkled with crumbled Bleu of your choice ( i like gorganzola) and drizzled with olive oil.