We'll be pickin' tomatoes before we know it. oh yum...I can taste them now I was wondering if anyone can be so kind as to sharing their favourite tomato recipes with me. Tomatoes have got to be my all time favourite food. I could eat them everyday!!! No joke. Thanx!!!!!
Christina

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How abought a good old tomatoe sanwich.allways hits the spot for me.i love em.your friend in gardening.mike57

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No One Can Make You Feel Inferior Without Your Consent.

before I forget, I found these interesting little factoids

2.5 pounds of tomatoes = 3 cups chopped and drained fresh tomatoes
1 (16 ounce) can tomatoes = 2 cups chopped undrained or 1 cup drained chopped fresh tomato
25-30 cherry tomatoes = 2 cups chopped tomatoes

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GO DAWGS!

I make Juice, sauce, and Salsa out of mine.

Juice is easy, heat the tomatoes in boiling water until soft. Then run through a colander that is in a big pot. I use a whip for this. And add a little salt.

Sauce you basically peel, core, seed, and chop your tomatoes, put them in a pot with some olive oil and basil. Cook until the water is gone and the sauce is as thick as you want.

Salsa I cheat, I use a mix.

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One OS to rule them, one OS to find them:
One OS to bring them all and in the darkness bind them
In the Land of Redmond where the shadows lie.

My favorite horduerves...

Fresh tomato brushcetta...

a few chopped fresh tomatos
a handful of fresh torn basil leaves
1-2 cloves minced garlic
a drizzle of olive oil
a slash of balsamic vinigar
salt and pepper

mix this all in a bowl and refrigerate for 20 minutes

Slice a loaf of french bread into thick slices, brush them with olive oil and toast in the oven or place on a hot grill to crisp up.

Serve the tomato mixture spooned on the bread.

Paula Deen does this AMAZING tomato pie which is great served warm or cold...its fabulous...yep yep..we make it several times last year!

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_22716,00.html

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Ciao campers,

Here's a recipe for Panzanella, one of my favourite tomato salads. It makes 8 servings so scale back if necessary.

6 cups diced tomatoes
4 cups 1" stale bread cubes, preferably from crusty Italian bread such as ciabatta
1 large thinly sliced purple onion
2 pressed garlic cloves
2 handfuls very fresh torn basil leaves
very dark green extra virgin fruity olive oil
good quality balsamic vinegar
salt and freshly ground pepper to taste

Toss together everything but the bread cubes and allow to marinate for at least an hour at room temp, longer refrigerated. Toss bread cubes in right before serving.

PS FYI: it's bruschetta, not brushcetta and it's pronounced brus-KET-ah, just a pet peeve of mine. Here's another version of bruschetta:

Toasted crusty Italian bread slices
1 garlic clove with a sliver sliced off
Shredded provolone cheese
Large fresh basil leaves
Large very ripe beefsteak tomato (1-2 lbs), sliced 1/2" thick
Very dark green extra virgin fruity olive oil
Good quality balsamic vinegar
Salt and freshly ground black pepper to taste

Rub bread slices with cut side of garlic. Sprinkle cheese over bread. Lay 1-2 basil leaves on top to cover bread. Lay one tomato slice on top. Drizzle with olive oil and balsamic vinegar. Lightly sprinkle with salt and pepper. Use your hands or knife and fork, plus plenty of napkins. Enjoy!

Buon appetito,
Julianna

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Tomatoe Soup (in a crockpot) good for cooler weather
l large can commercial tomatoe juice
l chopped onion (opt)
seasoning of your choice
put above in crockpot, and heat to bubbling. Then turn down the temp. to low, and crack the lid so about half of the liquid evaporates. When it is getting thick, add chopped tomatoes, and let it cook more. For me, this is a whole day, while I work in the yard. It is easy and very tasty.
Darlene

#1 stuffed tomatoes:

tomatoes - as close to same size as you can do
chopped broccoli florets
crumbled gorganzola cheese
chopped fresh (not toasted) pumpernickle bread
salt, pepper and dry basil to taste
good olive oil

core and then hollow out the tomatoes - get rid of all the seeds and some of the meat if you need to.

combine all the other ingredients, basically it should be equal amounts of all the ingredients. salt, pepper and dried basil is to taste. mix in a little bit of the olive oil so that the mixture is lightly held together (don't need to drown in in oil).

fill the tomatoes and then drizzle a bit of oil on the top. bake uncovered at 300 degrees until the skin is just starting to come away from the meat. about 20 minutes for medium size tomatoes with a fair amount of meat.

i take the crust off the bread and cube it before using the hand mixer to chop it - one of those gadgets for making milkshakes, has only one blade. can't think of the name of it at the moment

#2 fried tomatoes

large meaty tomatoes
eggs, scrambled with a dash of milk
italian style bread crumbs
oil, preferably olive
worcestershire sauce

slice ripe tomatoes in approximately 1/2 inch slices. dip in and cover with the bread crumbs and then place in egg/milk mix - turn once to cover both sides with the egg/milk. pick up with fork and let excess drain off and then put in bread crumbs again - make sure both sides are coated well with the crumbs.

put the prepared slices on a dish - one layer only - and let them sit in the fridge for at least 4 hours so that the egg/crumb coating sets(i usually leave mine in the fridge over night).

cook over medium to medium low heat in a heavy skillet (i prefer cast iron) in the olive oil. you want to cook one side completely and then turn and cook the other side. if you don't cook each side completely before turning, the coating won't stay on and you want that coating to stay there!

serve with worcestershire sauce dabbled over the slices.

recipe #1 works well with tomatoes that have lots of seeds.

recipe #2 works better with tomatoes that have lots of meat.