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Tomato Recipes
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    Post #1 - September 2nd, 2009, 5:47 pm
    Post #1 - September 2nd, 2009, 5:47 pm Post #1 - September 2nd, 2009, 5:47 pm
    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!
  • Post #2 - September 2nd, 2009, 6:33 pm
    Post #2 - September 2nd, 2009, 6:33 pm Post #2 - September 2nd, 2009, 6:33 pm
    Try the Zuni Cafe cookbook tomato summer pudding.
    Man : I can't understand how a poet like you can eat that stuff.
    T. S. Eliot: Ah, but you're not a poet.
  • Post #3 - September 3rd, 2009, 6:04 am
    Post #3 - September 3rd, 2009, 6:04 am Post #3 - September 3rd, 2009, 6:04 am
    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.
  • Post #4 - October 26th, 2009, 12:14 pm
    Post #4 - October 26th, 2009, 12:14 pm Post #4 - October 26th, 2009, 12:14 pm
    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
  • Post #5 - October 26th, 2009, 12:54 pm
    Post #5 - October 26th, 2009, 12:54 pm Post #5 - October 26th, 2009, 12:54 pm
    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
    Models Eat too!!!
    www.bellaventresca.com
  • Post #6 - September 1st, 2019, 11:59 pm
    Post #6 - September 1st, 2019, 11:59 pm Post #6 - September 1st, 2019, 11:59 pm
    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 . . .

    Image
    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.

    Image
    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.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #7 - September 2nd, 2019, 7:04 am
    Post #7 - September 2nd, 2019, 7:04 am Post #7 - September 2nd, 2019, 7:04 am
    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.
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #8 - September 2nd, 2019, 7:11 am
    Post #8 - September 2nd, 2019, 7:11 am Post #8 - September 2nd, 2019, 7:11 am
    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.
  • Post #9 - September 2nd, 2019, 8:08 am
    Post #9 - September 2nd, 2019, 8:08 am Post #9 - September 2nd, 2019, 8:08 am
    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.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #10 - September 3rd, 2019, 10:06 am
    Post #10 - September 3rd, 2019, 10:06 am Post #10 - September 3rd, 2019, 10:06 am
    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
  • Post #11 - September 3rd, 2019, 6:57 pm
    Post #11 - September 3rd, 2019, 6:57 pm Post #11 - September 3rd, 2019, 6:57 pm
    Damn, I love tomato season! And here's an application that requires virtually no manipulation . . .

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

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #12 - July 18th, 2020, 12:49 pm
    Post #12 - July 18th, 2020, 12:49 pm Post #12 - July 18th, 2020, 12:49 pm
    let's talk about tomato pie! cornmeal crust? pate brisee? biscuit crust? mayo or egg? cheese or no? herbs or no?
    i am partial to smitten kitchen's very good tomato corn pie but looking to do something different in this sultry july, where heirlooms are one of the culinary pleasures (and few pleasures amid the national wreckage).
  • Post #13 - July 18th, 2020, 1:26 pm
    Post #13 - July 18th, 2020, 1:26 pm Post #13 - July 18th, 2020, 1:26 pm
    BLT. Need I say more?
    The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
  • Post #14 - July 18th, 2020, 8:45 pm
    Post #14 - July 18th, 2020, 8:45 pm Post #14 - July 18th, 2020, 8:45 pm
    Tomato vinaigrette.
    Evoo, red wine vinegar, clove of garlic, a bunch of cherry tomatoes, chives, basil, salt and pepper, them hit 'em with the boat motor. If you're fancy, strain out the seeds and skins.

    I used this on a salad (greens from the garden) with burrata, very nice. SueF doesn't like eating raw tomatoes, but this works nicely.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #15 - July 18th, 2020, 10:17 pm
    Post #15 - July 18th, 2020, 10:17 pm Post #15 - July 18th, 2020, 10:17 pm
    This last week's cookbook club selection Indian-ish by Priya Krishna, had a recipe for Charred Tomatoes on Toast:

    Heat 1/4 teaspoon oil in a non-stick pan. Slice a small plum tomato in half, then put it cut side down into the frying pan. Cook for about five minutes, pressing it occasionally, until ends shrivel and the tomato begins to char.

    Place on top of toast, cut side up, pressed some more, then sprinkled with salt and pepper.

    I haven't tried it yet, but it sounds like it could be quite good.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #16 - July 19th, 2020, 8:53 am
    Post #16 - July 19th, 2020, 8:53 am Post #16 - July 19th, 2020, 8:53 am
    Fry chopped tomatoes of your choice, onion of your choice, red onion does seem to go with this, poblanos or any bell pepper in olive oil with cumin and serve over fish with a squeeze of lime. Goes with salmon, red snapper or any firm flesh fish. Blacken the fish if you want and add hot peppers to the mix of your choice.
    We also keep a container of chopped tomatoes, onion, bell pepper and cucumber in a dressing of olive oil, chopped fresh garlic and red wine vinegar in the fridge. Add any fresh herb if you have some. Oregano goes particularly well. If your adventurous, add some Anchovies or Anchovy Paste,
    Salt and pepper to your taste for all the above.
    My farmer buddy past at the age of 92, so fresh from the garden in this time period has become much more of a challenge.
    -Richard

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