Friday, July 30, 2010

Tomato - Tamato.....

TOMATO - TAMATO
Which ever way you say it, we have an abundance of them!
Does anyone want to share some great tomato recipes with me?  Please??
Welcome Home,
Penny

34 comments:

  1. Hi Penny! I have a great recipe that is a HIT everytime and is soooo easy! It's from one of my favorite William Sonoma cookbooks...

    3 cups fresh corn (cut from about 6 ears)
    20 yellow or red cherry tomatoes, quartered
    2 Tblsp. finely chopped fresh basil
    1 Tblsp. finely chopped fresh Italian parsley
    1 Tblsp. extra-virgin olive oil
    1 tsp. red wine vinegar
    Salt and pepper to taste
    Combine corn, tomatoes, basil and parsley. Add olive oil, vinegar and salt and pepper. Stir to combine and adjust the seasonings to taste. Serve and room temperature!
    Enjoy!
    Vanessa
    http://southerninmyheart.blogspot.com

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  2. I would make salsa! Buy a few more hot peppers,an onion and some garlic and use all the tomatoes you have to make a big pot of salsa. You don't have to can it...you can put it in jars in the fridge and it will last for months. Or you can give it away to poor friends that don't have a garden this year! heehee! ♥

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  3. Your toamtoes look heavenly. We like a quick appetizer of garlic toast rounds topped with a slice of tomato, fresh mozzerella and a basil leaf. Room temperature! Yum!

    xoxo
    Jane

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  4. Do you have a tomato pie recipe? I can dig it out for you if you don't. Also, it's hard to beat a tomato and mayo sandwich. Mmmm.

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  5. Penny, what pretty tomatoes. We planted a plant late and are waiting. I just love them sliced with salt and pepper or a tomato sandwich of course with lots of mayo. Love your new header.

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  6. Mmm, those look so good! I just made a pizza the other night using pesto as the sauce then added sliced tomatoes, and then cheese. It was so yummy! I'll be posting the recipe and pics on my blog soon. Enjoy those wonderful tomatoes! :)

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  7. Pretty tomatoes you have there my dear... sorry I don't cook with fresh tomatoes other than to slice them and place them atop Hubby's lettuce salad....

    Di

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  8. Hmmm, that first recipe sounds great! Thanks, Vanessa! We just drizzle olive oil over sliced fresh tomatoes and sprinkle with sea salt, but I'll be trying Vanessa's recipe for sure.

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  9. Look at all of that tomato lovliness! One of may favorite things to eat!

    Your new header is stunning! I am drooling over the Fifi heart! I ordered one many moons ago and am still waiting!

    Happy Friday!
    Cathy

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  10. Oh definitely salsa, and sliced on toast with some butter and salt and pepper. Have you tried tabouleh? although it doesnt us a LOT of tomatoes it is wonderful with fresh tomatoes in it, also go to my recipe page and try Lallees chopped veggie salad:>)

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  11. My favorite is eat them as I pick them. Otherwise we use them in all the usual ways, salsa, salads, sandwiches.

    Would you believe I have that very same bowl?

    Darla

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  12. Check my older posts for Cowboy Caviar. Last summer we ate all of ours up between fresh tomato and basil bruschetta and fresh salsa.

    We hired an ornamental iron guy to custom make the gazebo and then an upholsterer to measure and sew the gazebo. We had a friend paint the back.

    New bruschetta recipe that I am posting this week - no oil!

    3 C. ripe tomatoes, chopped
    1/4 C. fresh basil, finely chopped
    4 tsp. sugar
    1/2 tsp. salt.
    Mix all - I know this sounds different, but it is so fresh tasting and you don't miss the oil, pinenuts, cheese, garlic, etc.

    Fresh Salsa (you can use canned tomatoes later in year)
    8 C. fresh tomatoes or 4 14 oz. cans
    1 yellow or white onion, chopped
    1/4 C. fresh cilantro, chopped
    1 tsp. cumin powder
    1 T. minced fresh garli
    3 tsp salt, (2 if using canned)
    1/2 T. sugar (1 if using canned)
    1/4 C. white vinegar.

    Blend 3/4 of the tomatoes, leaving a few chunks. Place in a bowl. Blend remaining tomatoes with the rest of the ingredients. Stir together. Flavors blend as it sits in fridge.

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  13. I sometimes do a tomato, basil, linguine.

    Dice the tomatoes and chop the basil, cook them in a pan with some chicken stock, adding some fresh garlic as well. Then when it looks like it is done, I toss it with some cooked linguine and top with greshly grated parmesan.

    My brother always makes a ton of pico de gallo, and then freezes it in Ziploc freezer bags and pulls it own when he is having company over or needs to take an appetizer to a party.

    It's so yummy!

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  14. That should read "freshly" and not "greshly!" My tomatoes are still green.. can't wait for them to ripen.

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  15. I'm so jealous! :P I miss my tomato plants this year *sigh* Sorry I don't have a great recipe for you. Hope you have a wonderful weekend!

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  16. Love love love all the recipes! My favorite hot tomato dish is to take big tomatoes and slice the tops off. Put a pat of butter (I used smart balance) on the top of the tomato and cover with parmesean cheese crumbled cook bacon on top. I bake them on 400 degrees for 20 mins or until hot all the way through and then at the last minute I broil the top to make the cheese browned. This is my favorite way to eat up all the extra tomatoes. ENJOY. I am going to try these recipes above. Thanks! Stephanie

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  17. Home made chili sauce for eggs, grilled cheese, Welsh rarebit - I'll dig out my recipe and post it.

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  18. Salsa! I agree! Salsa..and you can make relish and can it. Put it up for later..and give as gifts for Christmas! We did that a few years ago. It was a bit of work to can..but not really that much, especiall if you have a food processor. It was just delicious.
    On scrambled eggs, all sorts of things..
    And, it looks sooo pretty in your pantry! :)
    Love and hugs,
    Mona

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  19. those look so delicious they make my mouth water!!

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  20. I vote for tomato pie. Lots of easy recipes for that on the internet.

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  21. I have 2 BIG bowls just like that! My favorite thing to do with tomatoes is..make a sandwich with one straight out of the garden in whole wheat bread, some S&P, downed with a glass of cold milk...best food in the world!

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  22. Your garden is producing! We'll have some in a week or so. Loved that sunflower post. Mimi

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  23. Go out and pick four or five BIG deep-red ones right out of the sunshine---they should be warm for this dish. Pick several handfuls of basil while you're at it.

    When you get back in the house, put on the pasta pot with salted water, and start about half a pound of spaghetti, vermicelli or Angel Hair cooking to al dente.

    While it's cooking, chunk up the tomatoes into bite-size in that beautiful blue bowl (also warmed with hot water and dried). Salt the tomatoes well, and let them sit for a few minutes to start making juices. Wash the basil, stack, roll and shred, then throw it in the bowl, along with a good stream of olive oil.

    When pasta is ready, drain, drop it in the bowl and toss well, getting all the sauce all mixed in and covering the pasta. Toss in a cup of fresh-shredded Parm, and serve right from the bowl. Pass more Parm at table.

    Perfect Summer Supper for two.
    (And DO NOT FORGET to lean in over that warm-tomato-basil-olive oil mixture and inhale---one of the prize treats of Summer).

    And Keetha @ WriteKudzu has a fabulous Tomato Tart recipe, with roasted garlic and fontina.

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  24. Penny, have you tried Tomato Pie. This recipe is delicious.

    http://thepioneerwoman.com/tasty-kitchen/recipes/special-dietary-needs/vegetarian/tomato-pie/

    We love stuffed tomatoes, too.

    Won't you be my neighbor?♥

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  25. Oh, yum, they look wonderful! We're getting an abundance this year too.

    Love your header, Penny!

    Have a great weekend!
    Hugs,
    Donna

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  26. I love your picture. Tomatoes are so beautiful. I love a tomato sliced in a grilled cheese sandwich or a caprese salad or with pasta...it's endless. The tomato is a true treasure of summer.

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  27. Try Martha Stewart's No Knife Spaghetti. It's too long to write here, but it's delicious and so, so easy! Just google it.

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  28. Cut the Plum tomatoes in half and put on a baking sheet. Drizzle with olive oil, and salt and pepper and put in a 250 degree oven and cook for 2 to 3 hours. They become caramalized and the tomato flavor is concentrated. You can use them in salads, on brushetta or freeze them in quart size bags. See you Tuesday.

    Hugs,
    Penny

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  29. Oh Penny, I'm so jealous. Mine have piddled out in this heat.
    Brenda

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  30. Hello Penny, thank you for your sweet comment today. Andrea is so pleased with all the nice comments about Hospice.

    LOVE your beautiful tomatoes. Ours are really coming in too. They are so good. I cut up tomatoes and cucumbers together and put Ken's Zesty Italian dressing on it. Easy and delicious.

    I love your farm house photos Penny. So charming and lovely. Nice job of renovating. I can see why you would love that wonderful old home place. The view is awesome.

    Have a wonderful weekend.
    Hugs, Jeanne

    PS: your tea pot is going to be beautiful.

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  31. Wow Penny. An abundance of tomatoes? How lucky can you get!

    My favorite way to serve them is on a big white platter filled with all of the different color slices. Dress with a vinaigrette of 1 part lemon juice to three parts extra-virgin olive oil. Shake or whisk vinaigrette well and pour over tomatoes. Sprinkle with coarse sea salt (preferably French fleur de sel) and coarsely ground fresh black pepper. Scatter torn fresh basil on top of everything and voila - a fresh platter of tomatoes fresh from your garden.
    Sam

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  32. Hi Penny,

    I hope you're enjoying your summer, I've taken time away from blogging to enjoy mine :)

    Recipe:

    I cut up the toms add olive oil, fresh black pepper and some garlic powder, mix and let set for just a bit...toast a piece of bread , put the mixture on top with some feta cheese and I'm in heaven....easy Brushetta......Enjoy !!

    All the best,
    Kathy :)
    jokaj@comcast.net

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  33. Abundance is a wonderful word!

    Enjoy the possibilities!
    KJ
    SoCal

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