Your favorite recipes with fresh tomato?

[santacruzin]

I have 9 beautiful red tomatoes left over from a party. They will only last a few more days. Any suggestions on how to use them? Thanks!

[semmens]

These are very TNT ;)

Laura


* Exported from MasterCook *

Bruschetta with Basil-Marinated Tomatoes

Recipe By :Richard Sax
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds tomatoes -- peeled and seeded, diced
kosher salt
1/2 cup fresh basil leaves -- shredded
5 large garlic cloves
1/2 cup olive oil
black pepper
6 large slices sourdough bread

Place the diced tomatoes in a colander over a sink. Sprinkle the tomatoes with a light coating of salt (about 1 1/2 teaspoons) plus 1/4 cup of the basil; toss to combine. Let the tomatoes stand for 45 to 60 minutes to allow the excess juices to drain, tossing once or twice. Discard the juices.

Meanwhile, preheat the oven to 375°. Remove any loose skin from the garlic cloves, but leave a thin layer of skin on each one. Place in a pie plate or other shallow baking dish and drizzle with a light coating of olive oil. Roast the garlic until soft when pierced with a small knife blade but not yet browned, usually 12 to 15 minutes. Set the garlic aside to cool.

When cool enough to handle, peel the garlic. To mince, cut each clove lengthwise into 4 to 6 sections; then very thinly slice crosswise. Place it in a medium bowl with 1/2 cup olive oil and the remaining 1/4 basil. Add the drained tomatoes to the bowl with a few generous grinds of pepper. Gently mix with a rubber spatula. Taste and add a little more salt if needed to bring out the tomato flavor.

At serving time, toast the bread in a toaster or on a baking sheet under a preheated broiler (or grill the bread over medium-hot coals), until lightly golden on both sides. To serve, place a slice of toast on each serving plate. Spoon the tomato mixture over each slice, spooning on some of the oil and juices so they run over the edges. Garnish each bruschetta with a small basil sprig and serve.

Source:
"Get In There and Cook"

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NOTES : You could also use this as a room temperature sauce for 12 ounces of cooked pasta. Serve topped with shavings of Parmesan cheese.
Nutr. Assoc. : 0 0 0 0 0 0 0


* Exported from MasterCook *

White Bean and Tomato Salad

Recipe By :Moosewood Restaurant Cooks At Home
Serving Size : 4 Preparation Time :0:10
Categories : Salads

Amount Measure Ingredient -- Preparation Method
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2 16 ounce can cannellini beans
2 cloves garlic -- minced
1/2 red onion -- minced
6 celery ribs -- sliced
1 lemon -- juiced
1 tablespoon basil, fresh -- chopped
4 tomatoes -- cubed
2 tablespoons olive oil

Drain the beans and rinse them in a colander. Combine the garlic, red onion, celery, lemon juice, olive oil, basil, tomatoes, and salt and pepper in a large bowl. Add the beans and carefully stir. Serve at room temperature.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0




* Exported from MasterCook *

Salsa

Recipe By :Jane Brody "Good Food Book"
Serving Size : 4 Preparation Time :0:05
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium tomatoes -- finely chopped
1/2 cup scallions -- chopped
2 tablespoons jalapeno -- chopped
1 1/16 tablespoons red wine vinegar
1 1/16 tablespoons vegetable oil

Combine and chill 30 minutes.


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Per Serving (excluding unknown items): 50 Calories; 4g Fat (64.0% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0

[Rosalie]

Fresh Tomatoes, fresh Mozzerella cheese and fresh Basil w/ Italian bread!

Mix good olive oil, minced garlic, black pepper and kosher salt in a small bowl. Cut tomato slice about 1/4 inch thick and brush the oil mixture on them. Top w/ a thick slice of fresh mozzerella and a basil leaf. More oil and more black pepper. Serve w/ bread and a good wine.

That is heaven for me!

[jjsooner73]

What Rosalie said!! Though sometimes I add a splash of balsamic vinegar as well. Yum!!

[Kathy B]

When we grill chicken, we usually do some tomatoes on the grill as well. We cut them in half and skewer them (although you could also use a vegetable basket) and brush them with a sauce made of butter, lemon juice and saffron. Served along side the chicken and some steamed basmati rice, they are delicious. You can usually figure one whole tomato per person.

[ande]

Other than thick slabs of tomato on mayonnaise-slathered bread topped with salt & pepper & eaten till your forearms are drenched in tomato juice?....Mmmm, sorry...daydreaming about my childhood again!

I got this recipe from a friend & have made it many times (even with cardboard tomatoes, but of course it's infinitely better with the real thing!)...it's so good it's always a challenge to stop eating it!. And the fact that it really couldn't be much easier is a nice bonus.

SOUTHWESTERN TOMATO PASTA
10 large roma tomatoes, chopped
3 Tbsp. extra virgin olive oil
1 heaping Tbsp. minced garlic
2 medium fresh jalapenos, minced
3 Tbsp. fresh cilantro, chopped
Juice of 1 medium lime
1 tsp. chili powder
1/2 tsp. salt
Slightly heaped 1/4 tsp. white pepper

Combine all ingredients in non-reactive bowl; allow to marinate at room temperature for 3-8 hours. Serve over fresh pasta (we like angel hair for this). Top with crumbled feta cheese and toasted pine nuts.

Enjoy!

[Svadhisthana]

Originally posted by ande
Other than thick slabs of tomato on mayonnaise-slathered bread topped with salt & pepper & eaten till your forearms are drenched in tomato juice?....Mmmm, sorry...daydreaming about my childhood again!





Heh! I think we had similar tomato experiences as children. I had one of these "sammiches" a few weeks ago. Mayo on one slice of bread, butter on the other, lots of salt and pepper and thinly sliced onion. MMmmmmmm.

Crystal


(I think I just revealed my "beige refuse" upbringing. I also had peanutbutter 'n 'nana sammiches.) :rolleyes:



Back to the topic at hand:

Pico De Gallo

2 cups diced red tomatoes
1/2 cup diced white onion
1/4 cup chopped cilantro
2 tablespoons seeded and finely chopped jalapeno pepper
1/2 teaspoon salt
2 tablespoons lime juice

Toss all ingredients in a non-reactive bowl. Refrigerate for 2 hours to allow flavors to marry. Serve chilled.

[santacruzin]

These all look great,I have the printer going right now! We had the tomatoe, mozz. cheese & basil at the party (yum! I ate ALL the leftovers!) so I will try the other ideas.

Ande, when you made the Southwestern Tomato Pasta, approx. how many regular tomatoes do you use, since it calls for large romas? About half as many? My tomatoes are very large but not Romas.


Laura, the salad looks great, I think I will try that. And I don't know why, but it never occured to me to use Bruschetta as a pasta topping. What a great way to turn that into a meal, sounds wonderful for a warm summer day.

That's a great grill idea, Kathy B!

I am going to save the Salsa and Pico De Gallo recipes, it's always fun to try those.

Thanks everyone!

[hAndyman]

Here's one more for your consideration, santacruzin. I love something like this when I have a plethora of tomatoes from the garden and the fresh basil and garlic to go with it; I generally use less olive oil than this recipe calls for, and the number of tomatoes can be adjusted to suit your love for them - can't have too much tomato, imho. Also, lotsa pepper and maybe some ground red pepper to heat it up!

Pasta Alla Checca

A wonderful recipe for an uncooked sauce made with fresh garden tomatoes and you don't have to cook a thing except for the pasta! Makes 4 to 6 servings. Printed from Allrecipes, Submitted by Star Pooley

5 tomatoes, seeded and diced
4 cloves garlic, minced
1/2 cup chopped fresh basil
1/2 cup olive oil
salt to taste
2 tablespoons grated Parmesan cheese
1 pound pasta

Directions 1 Combine tomatoes, garlic, basil, and olive oil in a non-metal bowl. Stir in salt. Cover with plastic wrap. Allow to sit at room temperature at least 2 hours, or as long as 10 hours. 2 Cook pasta in a large pot of boiling salted water until al dente. Drain. Pour uncooked sauce over hot pasta, and toss. Add grated Parmesan cheese to your liking.

Cheers! Andy:)

[Wendy w]

Great recipes, all are going into my Mastercook tonight. My romas are starting to bloom and when I get that bumper crop that I am praying for, there will be lots of things to make.

My all time favorite is to alternate tomato slices, fresh mozzarella, and basil on a baguette. Give it a light coating of olive oil and a sprinkle of pepper and put under the broiler. Heaven!:) I even like it for breakfast.

[ande]

Ande, when you made the Southwestern Tomato Pasta, approx. how many regular tomatoes do you use, since it calls for large romas? About half as many? My tomatoes are very large but not Romas.

Sorry it took me so long to see this! I just made half a recipe of this over the weekend & used 2 large tomatoes. It's not really the sort of thing that has to be exact, though...I guess I just use whatever I have.

Enjoy!

[lakelady1]

Layers of thinly sliced tomatoes, vadalia onions, and deli swiss cheese (I really like fresh mozarrella, but everyone else prefers the swiss). Splash a little Italian dressing on it. And enjoy all those glorious fresh flavors.

[jjsooner73]

Thanks to a recipe from the Deborah Madison Farmer's Market cookbook (the exact name escapes me at the moment), I have been having tomato sandwiches. I did follow the recipe the first time, but since then I improvise.

Basically-mix some red wine vinegar and olive oil. The recipe actually calls for 1/4 cup oil; I use much less. And maybe 3-4 T. vinegar. Add a clove of garlic and lots of chopped mixed fresh herbs--basil, marjoram, thyme, oregano, take your pick. Whatever you have...mix all together and season w/ salt and pepper. Let set.

Slice a loaf of Italian Bread in half. Cut out some of the extra bread from the bottom half to make an indention (Madison used Ciabatta, which I will use next time I have some). I like to lightly toast my bread. Then, layer slices of tomatos and your favorite cheese. Between each layer, brush with the vinaigrette, making sure to get lots of the herbs on there. I did 3 tomato layers and 2 cheese layers last night. It's good the next day to.
Last night, I used swiss cheese. For the one I made for lunch today, I used goat cheese. I've also used muenster, just because I had it and needed to use it. Mozzarella would be heavenly.

I can post a more exact recipe this evening if anyone is interested.

There is also a salad--Tomato Avocado salad w/ Lime Herb vinaigrette that is wonderful. I can post it later as well. It has lots of mint, which I have begun using a lot of thanks to this recipe.

[shoyski]

Originally posted by jjsooner73

I can post a more exact recipe this evening if anyone is interested.

There is also a salad--Tomato Avocado salad w/ Lime Herb vinaigrette that is wonderful. I can post it later as well. It has lots of mint, which I have begun using a lot of thanks to this recipe.

I would LOVE the recipes for both items when you find the time to post. Thanks for offering. :)

[Missi]

Can I second Shoyski's request? Both of those sound heavenly!

[jjsooner73]

Originally posted by Missi
Can I second Shoyski's request? Both of those sound heavenly!

I started a new thread with both of these recipes--
Local Flavors Recipes (http://community.cookinglight.com/showthread.php?threadid=42819)

[Vicanddi]

I made this for dinner tonight, and it was quite tasty. I can't remember where I found the recipe, though. I chopped the red onion instead of slicing it, think that's the only change I made. very yummy!

Tomatoes with Basil and Blue Cheese

3 tomatoes – thinly sliced
1/2 red onion -- sliced
4 basil leaves -- chopped
1/2 cup blue cheese -- crumbled
2 tablespoons red wine vinegar
3 tablespoons olive oil
salt and pepper -- to taste

Put vegetables in bowl. Mix dressing ingredients and pour over vegetables. Chill in refrigerator for at least one hour.

[santacruzin]

I tried your suggestion and LOVED it. I added shrimp for my husband. Thanks!