Tomato Recipes

I love tomatoes and could eat them everyday! Now that tomato season is upon us, like many of us, I have a lot of tomatoes in the house. Does anyone have any simple, tasty ideas for fresh tomatoes other than tomato soup or tomato salsa? Thanks!

Try the Zuni Cafe cookbook tomato summer pudding.

Okay, so my standard repertoire for fresh tomatoes includes simple preparations where the tomato is the leading actress of the dish and where I can maintain the tomato in the least cooked form possible. I ended up doing a simple tomato feta salad with balsamic, fresh basil, and red onions. So simple yet so yummy. Quickness of preparation is another criteria for me so for lunch tomato and hummus sandwiches with fresh spinach on whole wheat bread are divine.

I am a big fan of drizzling olive oil over cherry tomatoes and grilling them. You can fit a ton on a skewer and they are absolutely delicious.

I'm an advocate for the Pampered Chef and I also love this recipe, perfect appetizer for dinner parties.

Tomato Bacon Squares
http://www.pamperedchef.com/our_products/recipesearch/recipedetail.jsp?recipeId=12292

Ingredients:

6 slices bacon, crisply cooked, drained and crumbled
4 medium plum tomatoes, seeded and diced
1/3 cup diced green bell pepper
1/3 cup chopped onion
1 teaspoon dried basil leaves

1 package (10 ounces) refrigerated pizza crust
2 tablespoons mayonnaise
1 garlic clove, pressed
3/4 cup shredded Swiss cheese

Directions:
1. Preheat oven to 375°F. Crumble bacon into Classic Batter Bowl. Add tomatoes, bell pepper, onion and basil to batter bowl; mix lightly.

2. Sprinkle Rectangle Stone with flour. Unroll pizza crust onto baking stone; roll to edge using lightly floured Baker's Roller™. Mix mayonnaise with garlic; spread over crust. Top evenly with bacon mixture. Grate cheese into The Grate Container™ using Deluxe Cheese Grater; sprinkle over top. Bake 18-20 minutes or until top is bubbly and crust is deep golden brown. Cut into squares and serve.

Yield: 24 appetizer squares

Nutrients per serving: Calories 130, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohydrate 13 g, Protein 5 g, Sodium 250 mg, Fiber less than 1 g

Here's my recipe on Allrecipes.com for my delicious tomato gravy. Even people who don't eat tomatoes LOVE when I cook this and my friends always beg me to make it for them.
Enjoy!

http://allrecipes.com/Recipe/Southern-S ... etail.aspx

Bumping an old thread to post the results of what could have been a fool's errand but which turned out pretty good. Generally speaking, I feel like the less one does to great, in-season tomatoes, the better. It's pretty hard to improve upon them. But I found a recipe online that kind of caught my attention. And I begged some tomatoes from REB and RAB, who have an abundance this year. In the end, it turned out to be a questionable, horribly-written recipe but it did inspire me to figure out a better way and try my hand at a Savory Heirloom Tomato and Cheese Tart . . .


Savory Heirloom Tomato and Cheese Tart
Heirloom tomatoes, Trio of Cheeses (in the crust and above it), sauteed shallots, fresh thyme and chives, etc. She's not exactly a looker but the flavors were great -- a sharp/pungent, buttery-rich crust, intense, concentrated tomato flavor and aromatic herbaceousness.


Savory Heirloom Tomato and Cheese Tart
A bit of a soggy bottom but I think I can fix that next time. I'd definitely make it again but you have to have access to enough tomatoes that you're willing to spend a few on this. If anyone's interested, I can try to recap the recipe and method.

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Cultured butter ( if unsalted then you also need coarse salt like Maldon or salt cream, or grey), untoasted milk bread or brioche, a ripe slicer, and freshly ground pepper.

Add softened butter to bread. If unsalted, add a smidge of salt on one side. On the side that is not salted lay slice(s) of ripe tomato top with a bit of crunchy salt and a few turns of the mill for fresh pepper. Assemble and enjoy.

Also glorious homemade mayo, guacamole, homemade hummus, in lieu of some or all of the butter on the bread.

If you insist on toasted bread then fry it to toast and cut it thick like steak. Serve open-faced.

Tomato Carpaccio, dead simple but a crowd-pleaser (very much not my recipe):

https://www.foodnetwork.com/recipes/ina ... io-3559842

Essentially thin-sliced tomatoes with shave parmesan and capers on a bed of Caesar's dressing.

ronnie_suburban wrote:If anyone's interested, I can try to recap the recipe and method.

Looks delicious yes please. Though tomato pie is one of those recipes I intend to make to which I never quite get around.

Pairs4Life's deceptively simple yet delicious outline reminded me of the majestic Pa amb tomàquet post by none other than Antonius. Which seems my default whenever the thought of tomato pie flutters though my head.

I'm a big fan of the Food Wishes version of panzanella salad; but frying the bread in olive oil and Parmigiano Reggiano is a bit extravagant.

https://foodwishes.blogspot.com/2014/08 ... -ella.html

Damn, I love tomato season! And here's an application that requires virtually no manipulation . . .


Luscious Heirloom Tomato Slice, Toasted Sesame Bagel, Chive Cheese, Nova, s&p

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