A neighbor gave us a bucket of fresh tomatoes! :) Any suggestions on how to serve them? Recipes, etc?

Question

Thanks so much!

Answer 1

If you like fresh salsa, you can't go wrong with this simple recipe:

4 medium tomatoes
2 jalapenos (use more or less depending on heat level desired)
2/3 medium onion (any kind)
salt (to taste)

Throw all this is a blender or food processor and give it a whirl. You can make more of it by just doubeling or tripling the recipe.

NOTE: The key is not too much onion. If you have onions that are a bit strong, use less.

Answer 2

The greatest excuse have BLT' & don't forget to put some thinly sliced red onion on it!

I like to thickly (1") slice them, thinly slice red onion and cucumber. Arrange them on a large platter and drizzle them with Caesar Dressing. Cover with plastic wrap and refrigerate for no more than a couple of hours before serving. It's a great summer salad.

Tomatoes and Mozarella
Slice tomatoes 1/2" thick
Slice Fresh Mozarella 1/4" thick
Fresh, Cleaned Basil leaves
salt & Pepper

Arrange on serving platter as each is assembled. Stack each tomato slice with basil leaf,cheese slice, sprinkle with salt and pepper and drizzle with a bit of good quality olive oil. Cover with plastic wrap and refrigerate no more than 1 - 2 hours before serving.

Ahh, the gifts of summer!

Answer 3

4 large tomatoes
2 stalks celery, chopped very fine
1/4 bell pepper, chopped very fine
1 teaspoon Accent seasoning
4 tablespoons sugar
salt and pepper
2 cups water


Peel the tomatoes by soaking them in boiling water for one minute. Gently pull away the skin.
Place tomatoes in a large pot and add the remaining ingredients.
Cover and boil gently for 15 minutes, until tomatoes are tender.
Serve with croutons.


4 medium tomatoes, half ripe
1/2 cup all-purpose flour
2 1/2 teaspoons salt
2 1/2 teaspoons sugar
1/4 teaspoon pepper
3/4 cup evaporated milk
oil, for frying


Wash tomatoes, but do not peel.
Cut into 3/4-inch slices.
Place on paper towels to drain.
Combine flour, salt, sugar and pepper.
Dust tomatoes in flour mixture on both sides.
Add evaporated milk to rmaining flour mixture to make a thick batter.
Dip floured tomatoes in batter.
Fry in hot oil 1/2-inch deep until golden brown on both sides.


This is a delicious way to use up all your extra tomatoes from summer's crop, I usually prepare a double batch of these, because they are sooooooo good!


1/2 cup flour
1 1/4 teaspoons dried basil
1 1/4 teaspoons dried oregano
salt and pepper
2 medium firm tomatoes, sliced 1/2 inch thick
vegetable oil
chopped green peppers (optional)
1 cup shredded mozzarella cheese


In a bowl, combine flour, basil, oregano, salt and pepper.
Dip tomatoes in flour mixture.
In a frypan, fry tomatoes in oil, a few at a time, until golden on both sides.
Sprinkle with chopped green pepper if desired.
Top with cheese, broil in oven for a few minutes.
until cheese is melted.
note: if you sprinkle the mozza cheese on the tomatoes just after frying, then you won't have to put under broiler, the tomatoes will be hot enough for the cheese to melt.

Answer 4

Homemade Marinara Sauce!!!

take about 8-10 lbs of fresh tomatoes, chop them finely. chop one onion, as much garlic as your can stand, fresh oregano and basil, olive oil, salt and pepper. let this simmer in a stock pot for about 4 hours. add some red wine to taste and continue to simmer until the sauce is not "chunky" anymore but is cooked down to a sauce consistency. you can also add red pepper (cayenne or bell, depending on your tastes- i cant stand bell, but have added cayenne pepper for a bit of a zing to the sauce... is also very good.) Serve over noodles with homemmade meatballs (i prefer to use buffalo meat on these... less fatty, more flavor)

Dont forget to serve this with garlic bread and a glass of red wine!!! you will think you've died and gone to heaven. this is my favorite recipe ever. :-) Enjoy!!

Answer 5

Baked Stuffed Tomatoes



8 large tomatoes
1/2 teaspoon celery salt
pinch garlic salt
sliced bread
3/4 cup grated cheese
3 tablespoons chopped parsley
2 tablespoons butter
Worcestershire sauce
1 teaspoon cornstarch
1/2 cup sour cream
juice of 1 lemon
1 teaspoon sugar
5 tablespoons cooked ham

Cut tops off tomatoes, scoop out centers. Sprinkle insides with mixture of celery and garlic salts. Turn upside down and let drain. Soak bread in hot water, squeeze dry, place in bowl. Mix in grated cheese, parsley, chopped ham. Fill tomatoes with stuffing, replace tops. Melt butter, add Worcestershire (dash), cornstarch blended with cream, lemon juice, sugar, 5 tablespoon water. Pour it around tomatoes. Cook at 400 degrees for 15 minutes.


Parmesan Stuffed Tomatoes

1/2 cup bread crumbs
1/2 cup Parmesan cheese
3 Tablespoons chopped parsley
2 Tablespoons chopped chives
1 teaspoon tarragon
1 teaspoon pepper
1 small onion, finely chopped
4 medium size, ripe tomatoes
4 ounces unsalted, melted butter

Combine bread crumbs with Parmesan, parsley, chives, tarragon, and pepper. Mix onion, seasoned bread crumbs, and melted butter. Cut tomatoes in half (horizontally) and seed them. Fill with bread crumbs and bake in buttered baking dish for about ten minutes at 350 degrees. Starting with room temperature tomatoes reduces cooking time and helps assure a firm tomato is served to guests.

Answer 6

If they're nice and ripe and red, slice them up and eat them as they are, or you can marinade them in a bit of balsamic vinegar with salt and pepper, use them like a side dish salad.

If you have too many, wash the dirt off of them, and can them, for a 1 qt. jar, drop the tomatoes in boiling water, then COLD water, pull the skins off, cut the stem ends off, and pack them into a clean jar, leave 1/2" of head space, add 1tsp. of salt, 1 tblsp. of lemon juice, put the lids on finger tight and process in a water bath or pressure cooker.
FOLLOW INSTRUCTIONS on timing!

Answer 7

Anywhere it calls for Roma or Plum tomatoes, you can use the "stake" variety - just use more as they are juicier and seedier (seedy tomatoes - look out!) than Roma or Plums

Tomato Basil Salad (for 4):


Dressing:
2 large Cloves Garlic-smash before chopping
1/2 Lemon - Juice only
1/4 Cup olive oil
6-8 Fresh Mint leaves finely chopped
Salad:
4 plum or roma tomatoes quartered & remove seeds
16 Large fresh Basil Leaves - tear each leaf in 1/2
1/2 medium Vidalia (sweet) onion - Spanish is okay too - cut in nice slices - not too thin or thick
1 ball of bonconcinni cheese
salt
Fresh ground black pepper
Chopped Cilantro as garnish

In a glass bowl mix smashed and chopped garlic, lemon juice, olive oil, and mint leaves, salt and cracked/ground pepper. Mix with a whisk and cover, on counter for 1 hour - don't refridgerate as flavours meld better and faster at room temperature.

Nicely set out on a serving plate the torn basil (don't chop it), quartered tomatoes, sliced onions, and about 8 slices of the cheese.

Whisk dressing again and pour as desired over salad. Add chopped cilantro on top

Lovely, and healthy - enjoy!

Chick Pea Salad

Use the same salad dressing as above to add to the following:

In a glass bowl, mix:
1 can drained chick peas (garbonzo beans)
1/3 can drained red kidney beans
1/3 can sliced green beans
1 chopped roma or plum tomato
1/2 chopped onion
1/2 chopped green or not quite ripe mango
2 tbsp. chopped Cilantro




Steak Pommodor (serves 4)

One large top Sirloin steak - 3/4 inch thick
1/3 Cup olive oil
3 cloves smashed garlic
1 sliced onion
3 tablespoons balsamic vinegar
3 leaves chopped fresh basil
2 tablespoons chopped fresh cilantro
1/2 Teaspoon chopped fresh oregano
salt and fresh pepper to taste
10 skinned and seeded Italian plum tomatoes

Mix ingredients in glass dish or food-safe ziplock bag. Place steak in marinade and refridgerate for 6 hours at least - longer is better (up to 24 hours).

Remove steak and put to the side. Pour the marinade into a frying pan that is at least 1 1/2 inches deep. Bring to a boil, then drop the temp. down to simmer. As the liquid starts to reduce, add about 3/4 or the tomatoes - don't chop them. Continue to allow it to simmer down to thicken a bit, then slice tomatoes with a knife in the frying pan.

Grill your steak as you like it, place on a platter on top of lettuce leaves (washed spoinach leaves would be event better), and spoon pommodor sauce over top. You can garnish with fresh chopped basil, mint, cilantro, oregano, or a mix of all of them if you like.

Here's another idea for the marinade and tomato mixture above:

Clams/Mussels (serves 4)

2 pounds of well-washed cultivated (less grit) pasta clams or mussels, or a mix of both


In a large saucepan, prepare the marinade ingredients and tomatoes above, adding 1/2 cup of white or red wine and a sprig of rosemary. When it is reduced a bit, add mussels to saucepan, cover at medium high heat, and leave it for 10 minutes. Clams will take longer - ask your grocer - maybe 15 minutes. No more, though, or they will toughen.

In the meantime, prepare your favourite style of pasta - usually a pasta that has a shape is best, as it catches the juices better.

Place pasta in a large (large!) pasta serving bowl, pour mussels/clams and sauce overtop. Let people serve themselves (put a spoon out to get the sauce from the bottom). Serve with a crusty, warm baguette for dipping.

Answer 8

Dry them outside with salt for a week, then fill a jar with them in a mixture of olive oil and oregano. Let settle and a few days later, serve it with cheese and red wine

Answer 9

I don't have any recipes, but tomatoes cut up with salt is the best tasting thing in the world. they go with everything. Also, try eating cut up tomatoes in cottage cheese. It is awesome.

Answer 10

serving for one person one big tomato sliced onto aluminiumfoil ontop some goat cheese and wallnuts close foil and put for a few minutes in the oven or grill enjoy!