The tomatoes in the garden just reminded us that Summer has arrived. It was as if, all of a sudden, the transition of Spring to Summer jolted the tomatoes to wake up and ripen. Now, the challenge is keeping up with eating and canning the tomatoes before they fall off the vine. Yes, it’s a problem, but a good problem to be faced with. 🙂
It’s now official, Summer is here and we have to keep up with all the fabulous tomato recipes that this wonderful season brings.
Over the next few weeks, we’ll be sharing some of our latest and favorite heirloom tomatoes that we’re growing. But we need some recipes! Obviously, our favorite way to eat heirloom tomatoes are when they’re fresh, with some olive oil, balsamic vinegar and fresh basil.
There are many more ways to enjoy these heirloom tomatoes, so we’re asking for you advice.
Do you have any tomato recipes to share? Please leave your link in your comment below and we’d love to make your favorite recipe and share it on some of our future posts!
Thanks everyone and Happy Summer!
Diane and Todd
brandywine heirloom tomatoes before….Â
… then Summer arrives… bam! ready to pickÂ
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Gorgeous looking produce! I love my tomatoes at this time..I have a few posted but this was my favorite, simple and fresh and easy peasy..
http://www.foodnessgracious.com/2012/07/heirloom-caprese.html
Oh your tomatoes look so sweet and juicy – they remind me of the ones my parents grow in their backyard, in sunny Southern California! Despite the cloudy weather here in Ireland, tomatoes grow really well here. This is my recipe for a tomato tart – I make it here all the time. Enjoy, and thanks for sharing your harvest with all of us! 🙂 http://anamericaninireland.com/2011/09/12/this-is-irish-food/
Absolutely gorgeous tomatoes! I’ve grown cherry tomatoes in containers; miss them this year. (http://rake-and-spade.blogspot.in/2011/02/growing-cherry-tomatoes-in-containers.html)
We (at India) have a variety of dishes to prepare with tomatoes – curries, chutneys, pickles, and others. Honestly, I love to eat tomatoes raw. One easy recipe of a tomato curry is: chop tomatoes, capsicums, and onions, and salute them in a little oil. To that, add chilly powder, coriander powder, cumin powder, a little sugar and salt. Add water, if required. Let them cook for a while, garnish with freshly chopped coriander leaves, and then serve with Indian bread or rice. 🙂
It looks like you need to set up shop…instead of a Lemonade stand, you need a Tomato stand! I’ll be first in line…. Here’s my favorite way to enjoy ripe, juicy tomatoes {after, of course, I’ve overdone it with just a drizzle of lemon scented olive oil, salt & pepper}
http://www.amyskitchentable.com/2012/07/23/tomato-onion-jam/
I see that you have cherry tomatoes. I got the perfect recipe for you, it is an unusual way to eat tomatoes, but trust me, it is worth it: tomato jam (http://www.dominicancooking.com/2966-dulce-tomate-tomato-jam.html).
When I have heirloom “Sungold” tomatoes coming out of my ears, I slice them in half (but just barely leaving the skin connected on one side) and dehydrate them in my $12 garage sale dehydrator. I usually dry them from 8-10 hours, just enough so they aren’t brittle. Then I load them into freezer bags and toss them in the freezer. I have sweet little “sun-dried” tomatoes all winter long to enjoy in stir-fry and other dishes, where the tomatoes get re-hydrated.
When I have much larger tomatoes to deal with, along with lots of green peppers, and since I’m not much of a canner, I get out a good gazpacho recipe (minus any bread), and toss ingredients into my food processor, adding spices that may or may not be in the gazpacho recipe, and then pour this into freezer bags and freeze them. Use these thinner sauces over pasta during the winter, or even throw them in with meat in a slow cooker for an amazing blast of summer flavor!!!
When the tomatillos start ripening, all I can think of is Tomatillo Sauce!!! Pick the tomatillos when they start splitting open their outer skins. Throw them into some boiling water and cook until “fork tender”. Let them cool a bit (for easier handling), and throw them into a food processor with any spices you might want to add. Throw this green sauce into freezer bags and thaw later for covering enchiladas or burritos.
When I want a really fresh summer salad, I use whatever tomatoes are ripe, lots of chopped basil, sliced sweet onions, mozzarella cut into small cubes, and olive oil combined together for a “caprese” salad. Add a bit of balsamic vinegar for a little boost in flavor, but I doubt you’ll need it with all the other fresh flavors!
Home grown tomatoes are so wonderful fresh, I hate to cook them so I like to make a fresh tomato avocado tart. Here is the link to the recipe:
http://www.myrecessionkitchen.com/2009/09/fresh-tomato-avocado-tart.html#more
This cuke-tomato-feta salad is a standby in tomato season: http://localkitchenblog.com/2009/07/27/cucumber-tomato-feta-salad/ (and yes, please ignore the way-too-close-up-and-over-sharpened photos…)
This cherry tom confit is fantastic for when you’re overwhelmed with cherrys, as they don’t preserve very well in standard tomato recipes: http://localkitchenblog.com/2010/09/05/cherry-tomato-confit/
And here, you can find all sorts of tomato preserving recipes (scroll down to bottom): http://localkitchenblog.com/recipes/preserves/ My favorites are fire-roasted, tomato sauce with fresh basil and homemade ketchup.
Enjoy your bounty!
Here are a few of my very favorite uses of tomatoes. I’m a little embarrassed to send these older links with horrible photos, but I’m sure you guys will be able to work wonders if you decide to make them!
http://norecipes.com/blog/frozen-caprese-salad-with-heirloom-tomato-granita/
http://norecipes.com/blog/pappa-al-pomodoro-recipe/
http://norecipes.com/blog/poached-tomato-with-zucchini-soba-recipe/
Your tomatoes look beautiful; LOVED seeing you both last week in Cali! Miss you already and hope to see you again soon. My Crispy Quinoa Bites are served with my Homemade (Jersey) Tomato Sauce: http://thehealthyapple.com/2012/05/21/crispy-quinoa-bites/
Have a fabulous weekend!
xoxo
Wonderful tomatoes!!!! here in Mallorca (Balearic Islands, Spain) we have many traditional dishes with tomatoes. So, here is how we do “coca de trampó”, a typical summer recipe. Thanks for letting me share and I hope you like it!!!!!!
http://vadepan.blogspot.com.es/2011/06/coca-de-trampo.html
I have used Jaden’s (Steamy Kitchen) Green Tomato Jam for quite some time but I add roasted sweet peppers at the very end and lots of caramelized onions plus BACON!!!!… and it becomes Bacon Tomato Chutney!…use as spread on crackers and topped with smoked applewood cheddar!!!
Another favorite of ours is using those vine ripened tomatoes and make Mrs. Marcella Hazan’s Tomato Sauce by the buckets!…makes excellent base for soup similar to Tom Yum soup with lime leaves, lemongrass, spare ribs, sliced daikon, eggplant, okra, long beans and yam leaves…
Homesick for So. Cal. now. Here’s a tomato dish I grew up on as a little girl, and now make for my brood of boys. Simple, different, and completely tomato 🙂 Thanks for letting me share.
http://chewoutloud.com/2012/06/30/tantalizing-tomatoes-and-tofu/
I have two favorite things to do with tomatoes!!!
Indian style.
Tomato Curries — I cannot get enough of these and I do them with cherry tomatoes as well as heirloom and slicers. Madhur Jaffrey’s first book, World of the East, has three great tomato curries — Delhi style, Gujarati style, and Bengali style. I love all three. And Yamuna Devi’s book The Art of Indian Veg. Cooking has several tomato chutney recipes. One firey with lots of garlic and green chilis, another sweet with cinnamon and clove, and so on.
Dessert.
The second thing I like to do is make David Lebowitz’s Tomato Jam. Darn good stuff. It’s in his Ready for Dessert book.
Have fun with all those tomatoes! I know I am.
http://www.20somethingcupcakes.com/2011/09/tomato-watermelon-salad/
http://www.20somethingcupcakes.com/2012/06/heirloom-tomato-galette/
The tomato + watermelon salad is my favorite – with tarragon and strawberries. Perfect combination of flavors and I love the cold and room temperature contrast. And the galette would be perfect for those beautiful heirlooms!
Here’s my current post…Tomato Chutney…spicy and intense…http://lizthechef.com/2012/06/27/tomato-chutney/
We LOVE bruschetta in my house and we believe in simple recipes. Both my husband and I have traveled quiet a lot and have had bruschetta at many place with many variations, but the best is when its done with fresh tomatoes and basil. Here is how we like it, hope you do too:
http://veggiezest.com/2012/05/10/bruschetta/
I live for tomato season in California 🙂
Here’s one of my all time fave ways to enjoy the tomato bounty: Tomato Pie!
http://lickmyspoon.com/recipes/tomato-pie/
P.S. Can’t wait to see you guys at EVO!
I love keeping the heirlooms simple and these stays true to that sentiment and lets the tomatoes shine.
http://www.foodiecrush.com/2011/08/craving-5-fresh-and-simple-avocado-salads/
http://www.foodiecrush.com/2011/08/craving-5-new-takes-on-the-classic-caprese-tomato-sandwich/
I completely share your enthusiasm & sentiment for sun-drenched tomatoes. Here is one of my favorite recipes for cherry tomatoes: http://weeathappy.blogspot.com/2011/08/pesto-zucchini.html.
This recipe, based on one from “Magnolia at Home,” is very versatile, & can be used on pasta or in an eggplant parmesan. It also freezes beautifully. Thank you for your fantastic blog & the opportunity to share.
Oh my. Take those beautiful tomatoes and have a fresh Bloody Mary Party!
Cut tomatoes in quarters or halves and press through sieve, keeping juices.
However much gin or vodka you want in your drink
Then everything is to taste- Me? I want it all, served in a big, tall glass with ice!
Splash of lemon juice
Splash ofWorcestershire sauce
Pinch of salt
A few capers (don’t even taste them much, I just love that their IN there!)
Lots of Horseradish (fresh if you have it)
Splash of hot sauce
Pickled okra, fat olives, gerkins,and cooked, peeled shrimp on a skewer
I tend to think celery stalks get in the way, I wanna swirl my drink with my skewer of deliciousness
I’m from Baltimore, and in these parts we rim the glass with Old Bay- it adds a great salty kick!
Looking forward to reading everyone’s recipies! I eat tomatoes all summer with salt, pepper, olive oil, fresh corn kernal cut right off the ear, basil, and slices of hard boiled egg with Old Bay shaken over them. Sounds odd but I grew up with it and it’s great to me! Have a great summer!
can you sun-dry (or oven-dry) some and save them for when the tomato bounty is only a wistful memory?
terri – you can easily dehydrate the smaller cherry tomatoes by cutting them in half (but just barely leaving a little skin on one side) so that they lay connected in 2 halves and dehydrate them for 8-10 hours (or just so they are dry to touch, not brittle). Then put them into freezer bags and enjoy them all winter long in dishes where they will get rehydrated.
Larger tomatoes are a bit trickier because they have so much moisture in them. You can thinly slice them and dehydrate them, but they tend to stick to the dehydrator shelves making it harder to scrape them off. Good luck!
I love making this pesto vegetable barley salad with fresh tomatoes and any summer veg: http://farmlovecooks.blogspot.com/2011/08/pesto-vegetable-barley-salad.html and this tomato chutney with raisins is unusual and delish! http://farmlovecooks.blogspot.com/2011/05/tomato-chutney-with-golden-raisins.html
I’m just waiting (anxiously) for my Supersweet 100’s to start turning… they’ve been a little slow since we had a heat wave for a few days in New England… followed now by downpours.
I love love love a simple tomato cucumber salad with olive oil, S&P, and a splash of fresh lemon juice – yum! I’ve also changed this to be tomatoes & potatoes too – also tasty. Caprese salad will also be on the list, obviously!
It’s the first time in many years that I’ve had space to (seriously) grow some veggies, so I’m excited to see what I get! Here’s my latest garden update (http://takewithfoodblog.wordpress.com/2012/06/12/garden-update-june/)… that was only two weeks ago, but the plants are already sooo much bigger than they were and I estimate that I’m around 75 cherry tomatoes and well over a dozen on the other plants 🙂 A pretty healthy crop for container plants, I think!
There’s only two of us to eat most of it, so I’ll probably be getting creative and will certainly be looking through the recipes posted earlier!
I love fresh beef tomatoes! There’s a Portuguese style salad which I love to make and it’s perfect with slightly green tomatoes too – gives a nice bite!
Big, fresh beefsteak tomatoes – not too ripe though, as things will get too squidgy, sliced into decent size whole slices. Add a handful of sliced salad onions, keeping the rings whole. A big heap of Portuguese dried oregano. Olive oil. Juice of a lemon and handful of rock salt. Though add the rock salt just as you’re serving the salad, otherwise things will get very watery.
My favourite salad to serve at a summer BBQ.
Gazpacho!!! http://rosemaryandoliveoil.com/2012/05/03/gazpacho-2/
Hi Todd and Diane,
I love love tomato season. You are so lucky to have your own flourishing garden.
One of my favorite ways of enjoying tomatoes is roasted. After they are roasted I use them in summer tarts and even a savory strudel. Here are my recipes, thanks and I hope you try one out:)
roasted tomatoes: http://www.spiciefoodie.com/2011/09/07/how-to-roast-tomatoes/
Flaky Roasted Tomato and Parmesan Tart: http://www.spiciefoodie.com/2011/09/09/flaky-roasted-tomato-and-parmesan-tart/
Roasted Tomato and Gouda Strudel: http://www.spiciefoodie.com/2011/09/14/roasted-tomato-and-gouda-strudel/
What gorgeous tomatoes! This is my newest fav for using tomatoes…
http://www.seaweedandsassafras.com/2012/06/grilled-shrimp-cheesy-grits-with.html
Here’s my favorite: Heirloom Tomato Appetizer with Bacon, Fresh Mozzarella and Basil in a Sherry Shallot Vinaigrette. It’s that Sherry Shallot Vinaigrette that puts it over the top. I hope you’ll try it!
http://wildlifeinthewoods.blogspot.com/2011/08/heirloom-tomatoes-appetizer-good-enough.html
when you go the EVO+balsamic route, try replacing the basil with chopped salt-brined capers, too, yum! would go really well with the cauliflower mash.
Have you ever considered baking a Tomato cake? Sweet one?
I LOVE tomato cake! try this recipe from my blog –
http://www.lovefoodeat.com/sweet-tomato-cake-with-olive-oil-cinnamon/
I alos have 2 different kids of tomato soups –
A south indian soup with cumin and pepper – http://www.lovefoodeat.com/healing-south-indian-tomato-black-pepper-soup/
and a creamy roasted tomato soup with fresh sweet corn paste in it – http://www.lovefoodeat.com/creamy-roasted-tomato-soup-vegan/
So many amazing tomato recipes to share! A few faves:
Baked Tomatoes with Garden Fresh Herbs and Pecorino: http://shutupandcook.wordpress.com/2012/05/27/summer-loving-baked-tomatoes-topped-with-fresh-garden-herbs-and-pecorino/
Summer Caprese Salad: http://shutupandcook.wordpress.com/2011/07/08/fit-for-a-king-summer-caprese-salad/
Mmmm… 🙂 I’ve tried myself to grow tomatoes but they’ve never looked that good.
I share with you a couple of recipes I’ve already posted, but equally tasty 🙂
Maybe those tomatoes are a bit small for stuffing, but they can be gorgeuos.
BTW, the gazpacho recipes posted above look good, but nothing further to real gazpacho than them.
http://siba-rita.blogspot.com.es/2012/02/tomates-cherry-con-caramelo-y-albahaca.html
http://siba-rita.blogspot.com.es/2011/08/tomates-rellenos-frios-cold-stuffed.html
Forgot to include this recipe for my husband’s gazpacho, which will also help use up all those cukes you might have taking over your garden (if your garden is anything like mine right about now!).
http://www.wineimbiber.com/index.php/2009/07/tomato-time/
Here are some of our posts that include recipes perfect for all types of fresh tomatoes. And if you happen to be growing watermelons this summer, the last recipe is perfect for combining both (so tasty and simple, too!).
http://www.wineimbiber.com/index.php/2010/09/summers-grand-finale/
http://www.wineimbiber.com/index.php/2010/08/do-as-i-say-not-as-i-did/
http://www.wineimbiber.com/index.php/2009/08/tjt-time-to-salsa/
http://www.wineimbiber.com/index.php/2011/03/tinta-de-toro/
Or if you are in mood for some thai in an italian way…u will love this Thai tomato chutney Bruschetta!
http://zaikazabardast.com/2012/05/21/bruschettawiththaitomatochutney/
Looking forward to your recipes like always!
How about giving a try to my Roasted Tomato-basil ice cream? Yup…u heard it right!
http://zaikazabardast.com/2011/08/31/tomatoicecream/
Hope you will love it!
Wishes,
Grishma
I would love to see your version of Mark Bittman’s (healthy!) Savory Tomato Crisp using heirlooms! This recipe is from his Food Matters Cookbook, but you can take the recipe in many different directions. Check out my recommendations for Italian, Greek, Mexican, and Japanese versions of the recipe here:
http://college.biggirlssmallkitchen.com/2012/06/the-food-matters-project-savory-tomato-crisp.html
Wow…the toms are looking gorgeous. The best thing I do with my pot produce is to just slice them fresh in the salad, sprinkle a dash of salt n pepper and they are rocking. The fragrance, flavor is awesome. Look forward to your creative recipes too !
Here is a fun and pretty recipe using 3 color heirloom tomatoes. Chilled Three Tomato Gazpacho. http://www.cookingsgood.com/?p=2974 Love your web site. ,I attended the Orlando Food Festiveal in March and really enjoyed the photgraphy session with Diane, lots of fun. Have awonderful weekend.
This is so pretty! Love tomato recipes!
I hate you, Californians! We in the northeast have to wait soooo long for tomatoes, even with this crazy winter behind us (a first: my rosemary plant survived the winter! giant bush already!) I am looking forward to seeing tomato love here (let me count the ways…..) One of my simplest and most favorites tomato lunches is here:
http://www.sallypasleyvargas.com/2011/08/tomato-bruschetta-its-summer-eat-like.html
Let me know if the link doesn’t work; still working on that elusive blog re-do. By the end of the summer, hope, hope…
Love you guys!
Ah, summer tomatoes! Here’s a simple, no-cook treatment – one of my favorite quick lunches – tomato and cucumber tartine. http://soupaddict.com/2010/10/mosa-tartine/
We had tomato season in our garden a while back in India.. made a delicious tomato home made sauce and then made sun-dried tomatoes out of of them, which were used in these scones!! http://baker-in-disguise.blogspot.in/2012/04/sun-dried-tomatoes-and-feta-scones.html
Oooohhhh tomatoes. I just wrote a post called Tomato Fun, with history and fun facts, plus a simple recipe. http://flavorsofthesun.blogspot.mx/2012/06/tomato-fun.html
I also enjoy your posts and look forward to all that you share.
I have few favorite recipes, but here is by far the one I make all the time in the summer, the colors are stunning together:
Sungold tomatoes, yellow corn, and purple basil salad
http://cafebacaro.blogspot.com/2009/07/tomato-corn-salad.html
Looking forward to reading your recipes.
Here’s my Grandma’s recipe for chili sauce…now I made it in February so substituted canned tomatoes. Her recipe originally called for 12 to 16 tomatoes depending on the size. I standardized the ingredients because the old recipe I had said things like a few stalks of celery…like my mother’s pastry recipe “add cold water until it feels right” lol.
http://dinneratjulies.blogspot.ca/2011/02/chili-sauce.html
They look so delicious! I love this recipe – http://iwasborntocook.blogspot.com/2011/01/delicious-giada-side-my-first-giveaway.html
Gorgeous tomatoes! My favorite variety are coeur de boeuf, which I use to garnish just about everything in the Summertime. I also love to roast cherry tomatoes as in this baked goat cheese and roasted tomato salad – baked goat cheese rounds topped with drizzled honey and herbs, roasted cherry tomatoes and fresh greens, it’s easily a Summer favorite in our home.
http://jenncuisine.com/2011/06/baked-goat-cheese-and-roasted-cherry-tomato-salad/
whenever i think fresh tomato, i’m reminded of these gorgeous heirlooms picked from the garden, served w burrata, basil, and olive oil over a few slices of lettuce. simple and amazing:
http://theactorsdiet.com/2011/07/09/osteria-phyllis/
Here are some:
Tomato, Beef, and Eggplant Moussaka with Yogurt-Garlic Sauce http://girlsguidetobutter.com/2011/08/easy-end-of-summer-moussaka-with-garlic-yogurt-sauce/
Tomato, olive, and basil bruschetta http://girlsguidetobutter.com/2010/08/basil-tomato-and-olive-bruschetta/
I also love this version of Bolognese: http://girlsguidetobutter.com/2010/02/bolognese-sauce-and-salad-dressing-2/
Also, this is not mainly a tomato dish, but is a real crowd-pleaser and uses lots of tomatoes: http://girlsguidetobutter.com/2010/07/delicious-tamale-pie/
Also, for storing:
Quick Tomato Sauce for Freezing: http://girlsguidetobutter.com/2011/08/quick-tomato-sauce-for-freezing/
Also, these are the awesome homemade tomato cages my husband uses – considerably sturdier than boughten:
http://girlsguidetobutter.com/2012/06/homemade-tomato-cages-the-benefits-of-deep-mulch/
I have pinterest board of some favs. I currently have about 100 tomatoes that are going to turn at the same time as well! ..http://pinterest.com/lgbga/tomatoes/
ooh, i have a bunch. our tomatoes won’t be in for another month or so, probably – i’m jealous! 🙂
here are my favorites – some are canned, some aren’t:
http://www.branappetit.com/2012/04/12/blt-twice-baked-potatoes/
http://www.branappetit.com/2012/03/12/triple-tomato-soup/
http://www.branappetit.com/2011/12/09/pepperoni-and-roasted-tomato-stromboli/
http://www.branappetit.com/2011/11/11/pizza-butter-and-breakfast/
http://www.branappetit.com/2011/08/31/bruschetta-in-a-jar/
http://www.branappetit.com/2011/08/24/slow-roasted-tomatoes/
and many, many more!
enjoy 🙂
For very hot melting days….
From Lucas and MaÃra…
(not Brazilian recipe, maybe its Latin America stuff… maybe Chilean? who knows! We did ourselves!):
:: slice very cold almost red tomatoes as slim as u can.
:: slice very cold avocados as slim as you can… be careful… dont brake the slices!!!
:: hard part: intercalate the slices (one red, one green) and do some small groups (3 slices of each).
:: put in a dish and place around the slices some peppers that you have in front of you (this is for the smell, but of course you can eat too!!)
:: put lot of olive oil and a bit of marine salt.
I like to eat with meaty fish (fresh tuna for example) or some salty meat (pork with “misso” crust or brazilian cut grilled beef).
Enjoy!
Pickled Tomatoes: http://domesticresignation.com/2011/11/14/pickled-tomatoes/
Tomato Pie: http://domesticresignation.com/2011/09/19/tomato-tarte-tatin/
The cherry tomatoes are perfect for pickling.
The heirlooms are perfect for the pie.
Stewed tomatoes with cooked macaroni. Svalloped tomatoes (stewed tomatoes and diced onions stirred into brread cubes and baked) – my mother made this last one frequently. Good use of stale bread. Season to taste. Stuffed tomatoes (like peppers).
Tomato grilled cheese with mozzarella or provolone on sourdough bread! Bonus tasty points if you roast the tomato slices first or throw in some fresh basil. Mmm. If you get too many tomatoes, throw some my way!
Make Grilled Panzanella, it’s on our blog…www.nestlekitchens.com Uses a lot of tomatoes! I made it last week and enjoyed it for a few days (really good over quinoa & arugula – no bread)…
I’m such a creature of habit I end up eating a tomato sandwich everyday. That is if my beefsteak tomatoes ever decide to ripen. The cherry tomatoes are getting there but I NEED the beefsteaks, especially the Kellog Breakfast tomato. Super meaty, not a lot of seeds.
Back to the tomato sandwich. Always with a light smear of mayo and flaky salt, but if I’m feeling like putting in some work, I make anchovy mayo. http://www.thewednesdaychef.com/the_wednesday_chef/2011/05/andrea-reusings-cooking-in-the-moment.html?cid=6a00d8341c660253ef01543238d38b970c#comment-6a00d8341c660253ef01543238d38b970c
Oooh, and the Tomato and Corn Pie on Smitten is not to be missed. Its amazing.
This risotto is unusual, but it’s a flavor knockout – fresh tomatoes, ouzo, feta, basil. http://pinchandswirl.com/2012/06/tomato-and-shrimp-risotto-with-ouzo-and-feta/
Your tomato vines are gorgeous!
For the larger heirloom tomatoes, I held on to this “raw tomato pasta sauce” from a Tuscan chef when I lived in Italy – amazing: http://lettherebebite.com/kitchen-sink/recipe-archive/more-pasta/pasta-with-raw-tomato-sauce-summer/
For the cherry tomatoes, I can’t get enough of this bulgur wheat tabouleh recipe that I got from a Turkish friend: http://lettherebebite.com/2010/08/16/20-recipes-for-fresh-summer-herbs/
Enjoy!
Thanks Diane! Sounds great!
we dehydrate and can ours and consume of course!
They are absolutely beautiful! I can’t wait to see what you guys make with them! xoxo
Your tomatoes look amazing. Love the photos, of course. Here’s a recipe for Parmesan and Corn Polenta topped with Roasted Tomatoes and Burrata: http://bit.ly/MHfbaw I’ve made this with plum tomatoes and cherry tomatoes. Both work well.
Marcella Hazan’s Oven-Browned Tomatoes (page 527 in Essentials of Classic Italian Cooking). I make a huge batch every year and freeze it so I can remember summer :).
I saw this one and why not… http://chasingdelicious.com/tomato-cake/
This tomato salad is super tasty: http://bit.ly/LYwQXc I also love using fresh tomatoes in soup: http://bit.ly/oMMBNu Here’s another super tasty tomato soup: http://bit.ly/yQpqPE I’m sure you could easily sub the canned tomatoes for fresh ones.
Heirloom tomatoes work well on pizza. Roll out fresh dough, top with shredded mozzarella/Parm and fat slices of tomato. Season with salt, pepper and dried oregano. Finish with freshly torn basil leaves after it comes out of the oven.
Make Japanese type curry with tomato, it sweetens the sauce(less spicy) in nice way. Also make sweet and spicy sauce(like maggi)
Wow! I’m so jealous our tomatoes in northern california sierra foothills aren’t even close to harvesting. Your tomatoes look beautiful and delicious. I love to pickle slices in layers with herbs, they make great gifts. I also grill as many as I can fit on the bbq char them up along with jalapeños and other varieties of peppers. put them in the vitamix with some cilantro, and spices, make a delicious chile salsa.
Can’t wait to see what you do. Thanks for all your wonderful shots and recipes.
Dan Ahern we sauce and can many, many jars of tomato products, then donate them. That way, the food becomes less perishable and can last longer.
Cool idea!
http://www.williams-sonoma.com/m/recipe/tomato-cucumber-and-onion-salad-with-feta-vinaigrette.html
A food bank could use them.
Unfortunately, some food banks won’t accept home grown produce. Shame.
I am so jealous of that bounty! Try my Quinoa Tabbouleh – so fresh and easy. A great way to showcase those tomatoes. http://www.everydaymaven.com/2012/quinoa-tabbouleh/
Also, a simple “Tomato Salad”. I grew up eating this with Jersey Tomatoes. It’s just fresh tomatoes, quartered, the best olive oil you can find to cover them plus a nice amount salt and black pepper (a lot). Let it sit for 4 to 6 hours. We always got a fresh rye bread and sat around dipping it in the “sauce”. This screams summer but it’s all about the tomatoes.
I can only dream of having too many tomatoes… the photos are amazing!
Here are a couple of recipes that we have enjoyed!
http://shecookshecleans.net/2011/06/30/fresh-heirloom-tomato-sauce/
http://shecookshecleans.net/2012/06/03/summer-squash-casserole-with-tomatoes-and-mozzarella/
Tomato Phyllo Pizza http://www.grouprecipes.com/13184/tomato-phyllo-pizza.html
Cherry tomatoes on skewers with mini mozzarella balls. Easy, refreshing, like a caprese on a skewer, great for entertaining. Add basil leaves and dress with Balsamic vinaigrette. no cooking! Great in wraps, of course. Also love them roasted with thyme and olive oil, turned into like a confit or condiment you can use many ways, tossed with pasta, cool or warm, on crostini with goat cheese, sandwiches, to top roast halibut or salmon. Yum!
Southern standby: dice, add cucumbers and a little onion, vinegar, oil, salt, pepper, voila, summer salad.
I love roasted tomatoes, or baked tomatoes. A good tomato sauce that has been simmering in herbs & spices & garlic all day is also pretty amazing….
Ooh, my Tomato Chutney will be posted next week…Coming your way soon 😉
Watch for my tomato chutney next week, guys X0 Liz
I actually did a post last year on my top tomato recipes – can’t take a good tomato for granted! http://kitchen-parade-veggieventure.blogspot.com/2010/08/twelve-favorite-tomato-recipes.html
Just wrote about one on my blog – slice them in half, cover with olive oil, balsamic vinegar, salt, pepper, and fresh thyme, and bake them. Great as a side, or chopped up in a salad.
I’m needing the SAME inspiration. Our cherry tomatoes are bonker wonk right now and I can’t keep up! I’m thinking tikka masala for this weekend. I know, I know. Heavy, creamy, rich. and omg I can’t wait.
Can’t have to many BLTs!
What gorgeous tomatoes! And I’m sure the flavors are incredible! A thousand ways to use the bounty!
Sally- a thousand ways? share one recipe with us! 🙂
Notes below!
EXCELLENT! I can’t wait to see what recipes everyone shares. I have a huge veggie garden and our tomatoes are always fantastic (the tomato beds are right next to the house that has aluminum siding and full sunlight so it’s like they grow in a greenhouse).
Last year my favorite thing was eating capresi salads– fresh tomatoes from the garden with fresh basil leaves, mozzarella, olive oil and seasonings. I ate that salad pretty much every day.
Your tomatoes are so perfect! I hope they taste every bit as amazing as they look!