Tomatoes. tahmatoes, whatever, I got a lot
I'm thinking a LT sammich on toast with real mayo could be good...  |
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| Gazpacho! Avocado tomato salad over spinach with a lemon vinegrette Bake an eggplant, peel and dice. Add tomato, fresh parsley (alot), scallions, olive oil and lemon juice, S&P. Add feta cheese chunks, serve in a pita (yeah, that's a lot for one person) Stuffed tomatoes (like stuffed peppers). This time of year we each eat a tomato per meal......just sliced. |
Can Bella stop in???? She has been raiding the garden and eating the tomatoes as quick as they ripen. She is trying to be sneaky about it but I have caught her picking her own tomato right off the vine....bad girl  |
| Pasta Sauce? Tomato Soup? Fresh Salsa? I have never made it, this year I'm planning on it. I don't have recipe yet...anyone that has a tried and true recipe for salsa (can be canned) I would be eager to give it a go. You'll have me thinking all day of what can be made with tomatoes. peg |
| I envy you all the maters, our garden is lousy this year. The farmers says it's from so much rain. We've been in drought conditions for the past several years, I thought the rain was good. The farmers are just now able to start picking some so they are available finally but they aren't cheap. |
ICH - I have a friend in western WI who is flooded too - and her garden is really taking a beating. Even before these last flooding rains.  Paula - I had BL sammichs the last 2 days - they were yummy! Todd made a really good supper the other night. He made it on his grill so it wouldn't heat up the house, but it sure could be made in the oven too. He cut up in large slices a purple cabbage, onions and tomatoes - all from our garden. Spread them out in a large commercial cake pan. Then he sliced up a pork roast - in slices that looked like pork chop thickness and laid them over the veggies. Sprinkled some Tony Chachere's (creole) seasoning over the top, covered it with foil and cooked it all until done. Fabulous! I am having leftovers today at work  |
| my two tomato plants have each produced exactly ONE tomato a piece. I envy you! |
| Dawn, Todd's supper sounds delicious. We don't have the flooding problem that so many others have, where we live it's sand so the ground drains quickly, too quickly but all the rain still affects everything I guess. Just know I'm missing them terribly. |
| I vote for tomato sandwiches, yum! Or tomato bread is good too. You get bakery bread, slice it down the middle, use garlic butter, slice your tomatoes and put them end to end on the bread, cover with Monterey cheese. Put it in the oven till the cheese is nice an melted... mmmmm-mmmm. |
| I have to remember that one. |
| uuuggggg.....rub it in.....tomatoes here taste like cardboard........what id give for a warm fresh tomato off the vine........ tomato sandwich..midwestern style...white bread, thick cut tomato, mayo, salt and pepper... stuffed tomatoes...scoop inside of tomato out...(cheaters way) add thawed stouffers spinich souffle and bake for 30 minutes...... tuna melt with avacado and tomatoes... slice tomatoes, on a cookie sheet, spread out, drizzle with olive oil, salt and pepper and bake on low for an hour and half....sundried tomatoes.....yummers cold tomato cup....make crab salad and stuff scooped out tomato,,,,, almost forgot my favorite!! slice zuccinni legnth wise....drizzle with oil...grill on one side....flip over, put a sliced tomato on top and a slice of mozzerrella on top of the tomato...grill till cheese is melted!! |
| you can also broil the tomatoes and some Serrano chiles, put them in the blender with a little bit of cilantro and garlic you will have a very good salsa. you can make pico de gallo also, just cut the tomatoes in smalle cubes , onions , and cilantro, add avoacado if you like stuff tomatos with tuna salad, really good also |
| If you're looking to use up a large quantity, making home made spaghetti sauce is the way to go. My mom's recipe starts with spare ribs, simmers all day, uses a ton of fresh tomatoes (okay, to be honest, she uses cans now, but I go all out and use fresh tomatoes instead...fantastic). You can make huge batches, and freeze in single serving (or family size serving) containers. It's amazing to have home made spaghetti sauce that was made with fresh tomatoes during late January. |
| Tracie, your recipe sounds terrific would you share? |
| Hey Tracie, Cool, my Italian father in law always used spare ribs, or chicken, (or rabbit when he was younger). So before he passed away, Pops taught me how to make his pasta sauce. I remember the first time we made the sauce together I asked 'where is the ground beef?' as I was looking in the fridge. Pops looked at me as though I committed a sin! My British mum always used ground beef, but I just his Italian tradition was to use spare ribs. I prefer his sauce over my mum's, shhh. Making pasta sauce is a very good & easy way to use up a lot of tomatoes. I always freeze the big batch of sauce, makes for easy dinners after work. peg |
| Not so much a "recipe" but I will tell you how it's done. There's tons of room for creativity... Start with a slab of pork ribs first thing in the morning. I don't know what they're called (not a big meat expert here) but they're the least fatty ones, with the longer bones if that helps. Cut into two rib bits. In a large pot, heat a tbsp or so of oil. Throw in chopped onion (half cup or so), finely chopped celery and finely chopped carrot (you can also add fresh garlic if you wish...I'm not too into it). When that's soft, put in the ribs, adding a little more oil if you need. (My mom dredges them in flour first...I throw them in and sprinkle a little pretend flour over...it's all good.) Lightly brown them. You may need to move them around a bit so they all get a turn. Scrape the brown bits from the bottom. Add water and stir a little. A little pepper is nice now too. I usually fill to the two thirds mark but it really doesn't matter as long as they're covered. Reduce to a low simmer, and let it sit for several hours, stirring occasionally and then adding water if/as needed. Around two or three in the afternoon (assuming you want this for dinner) you can start adding "stuff." I usually throw in some tomato paste to thicken it (about half a small jar). Then I skin (although not always, to be honest) five or six (or more...you can't go wrong) large tomatoes. You should core, chop them and seed them, but it's so much work I just chop, removing the hard bits of core. I've never been bothered by a seed in my sauce, nor have I even noticed but I know it's important to some. At this point my mom fishes out the ribs (they are barely holding together by now...or it may already be too late) and she reheats them right before dinner in the oven, throwing a whole one or two on each serving. I like the meat in my sauce, so when I make it I pull them out, remove the bones (which are almost like jelly now anyway) and return the meat to the sauce...it's your choice. If you put it back it breaks up into tiny bits throughout the sauce... Add: half cup of finely chopped carrots, celery, and onion (the ones from before have dissolved) mushrooms (optional) garlic (if you want) finely chopped FRESH parsley finely chopped FRESH basil (if you like) some italian spices from the shelf...I have a mix I like peppers (I'm allergic, so I don't, but I'm sure they'd be good if that's your thing) You can pretty much throw in anything you want. Taste often, and adjust seasonings to your liking. It can be a touch bitter, so if it is I will throw something sweet in...I've used a touch of corn syrup or maple syrup. A teaspoon to start...adjust as needed. If it isn't thickening that well you could use a thickener. I'm allergic to wheat, so I toss in a little veloutine. I'm sure a little flour/water paste premixed would do it if you needed it. In fact, I bet using real flour intially would result in a thicker sauce anyway. It's my fake flours that don't do the job well. If you find that the tomatoes need a little help, you can also throw in a can of tomato sauce, or even use tomato juice. I don't usually need it, but I have added it if it just seems like it would help. You can add a little more fresh parsley about fifteen minutes before using if you want. You can simply spoon this over cooked pasta and throw a little parmesan on top if you like. Or, you can cook a bunch of pasta, put it into a roasting pan, put about half the sauce or so (so it coats but isn't filling up the pot) and roast the spaghetti, covered in a 300 degree oven, and then put it on plates and put remaining sauce over top. It really absorbs into the pasta that way. I also noticed, while tasting it, that when it's just about done you can take some of the sauce out, thin it with some water, and it actually makes a fabulous tomato type soup. It freezes well, reheats well. And there are no rules about what goes in so you can add anything you want and spice it however you like. I usually make this the first snowy Sunday of the year. It's not that labour intensive. You just have to be home to stir it from time to time. The house smells amazing, and it just feels comforting to make....but I've no idea how to make that story into a recipe.  |
| Thanks Traci, that sounds very good. I used to have a recipe similiar to that one and lost it, couldn't find anything else so I appreciate your giving it to us. I don't seed my tomatoes either, I know Martha seeds hers before she cans them but not me. |
| My favorite with home grown tomatoes--Two slices of wheat bread--crunchy peanut butter on both slices--nice thick slices of tomato in the middle-a little salt--put the two together and enjoy!! Had one today! YUM! |
| I made stuffed tomatoes over the weekend, using the same stuffing as for green peppers but put it in hollowd out maters. Delish. Last night I had more sliced tomatoes, along with angel hair pasta and homemade basil pesto. I bought fresh mozzarella to have with the maters later this week. |
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