recipes for fresh garden tomatoes?

Question

Anyone know good links or recipes for fresh garden tomatoes?? I have too many and dont know how to use them up.

Answer 1

Try slicing the tomatoes, putting them on a homemade, fresh mozzarella ball (available at your local Italian deli), add a minced garlic clove, some fresh oregano, then drizzle some olive oil onto it. Eat with fresh Italian bread - not the long kind, but if you go to an Italian bakery, the round Italian bread - they will slice it for you. Enjoy!!

Answer 2

Corkscrew and Tomato Salad

This is one salad that is best prepared right before dinner and served at room temperature. The twists and turns of the corkscrew pasta are ideal for trapping the tasty dressing. Just be sure to rinse the cooked pasta under cold running water before adding the other ingredients. Otherwise, it will continue to cook in the oil and vinegar, and turn mushy. INGREDIENTS:
1 lb. corkscrew pasta
1/2 cup olive oil
1/4 cup balsamic vinegar
1 small garlic clove, peeled
1/2 cup walnuts
1 tsp. salt
Fresh pepper, to taste
4 medium tomatoes
1 can (16 oz.) white beans, drained and rinsed
1. Cook the pasta "al dente" in 4 quarts of boiling salted water. Drain, then cool the pasta under running water.

2. In a blender or food processor, puree the olive oil, balsamic vinegar, garlic and walnuts until smooth. Season with salt and pepper.

3. Halve the tomatoes, remove the seeds and chop into bits. Combine with the beans and dressing in a bowl. Pat the pasta dry and add it to the other ingredients. Mix well. Marinate for 30 minutes. Serves 8.

Answer 3

Tomato garden casserole

3 cups tomato wedges

1 cup shredded cheddar

1 cup bread crumbs

1 cup chopped green pepper

1 small onion; diced

1/4 cup butter; melted

1/2 teaspoon salt

dash paprika

Preheat oven to 300° F.

Grease a 1 1/2 quart casserole.

Combine; transfer to casserole. Bake until vegetables are tender, about 45 minutes.

Answer 4

Homemade pico de gallo, it is a raw chunky salsa...calls for white onions, jalepenos, lime juice, fresh tomatos, and fresh cilantro, add some salt to pull the fluid and make it juicy. The tomatos are the most expensive part.

Margarita salad, I think it's called. Fresh mozzerella (wet, in a ball) fresh basil leaves, and tomato slices. Slice everything and arrange 123 in a circle, or in rows, however you usually arrange a meat and cheese tray. Then add a dressing of minced garlic, olive oil, salt, pepper, and balsamic vinegar.

Tomatos are always great in salad and on burgers. You can do OTHER kinds of burgers, not just ground beef. Try ground pork, or turkey, or slices of batter fried eggplant or zucchini, or grilled portobello mushrooms, or a chicken breast sandwich.

You can bake meatloaf in the shell of a tomato, kind of like stuffed peppers?

You can stuff them with tuna salad or ham salad, or crab salad, or whatever.

You can grill them up on a flat bread pizza or on a kebab.

You can give them away to people in your circle of friends, or your congregation, or whatever.

My fav way to eat tomatos, though, is to simply wash it off and eat it with salt. You may not even wedge or slice it...just bite in!

You can make up homemade spaghetti sauce, or marinara, or vodka sauce. Make a huge batch to use up your tomatos, then freeze flat in a zipper bag.

Answer 5

I just made this salsa...it was really good. Hope you like it.

I peeled the tomatoes and cooked them on low with about 1 1/2 cups of water until they started to break down. I used a potato masher to mash them up until it was almost like a tomato puree. I chopped one large onion , 4 jalapeno pepper (seeds removed) 3 cloves of garlic in the food processor and added it to the tomatoes. Add salt and about 2 tablespoons of tomato paste. Let simmer on low until onions and pepper are cooked down and all the flavors start to blend.
I let it set overnight. It is really good the next day and only gets better the longer it sets.
THis could also be done in the crock pot too.

Hope you enjoy!!!

Answer 6

Tomato Rosemary Soup

Ingredients:

1 cup raw cashews
3 cups water
1/2 teaspoon onion salt
1 tablespoon onion powder
2 tablespoons arrowroot or cornstarch
1/4 cup instant brown rice
1 quart tomato purée
1 tablespoon honey
1 teaspoon basil if desired
fresh rosemary

Preparation:

Blend cashews, water, onion salt, onion powder, and arrowroot together until smooth.

Pour this mixture into a saucepan with the tomato purée and honey, and bring to a boil. Lower the heat and simmer, stirring occasionally.

Add the rice and simmer until rice is tender.

Salt to taste. Add basil and set off the heat covered for 5 minutes.

Serve garnished with fresh rosemary.



Broiled Tomatoes

4 medium tomatoes
1/2 c. dry bread crumbs
1 T. Chopped fresh basil or 1 tsp. dried basil leaves
1/2 tsp. salt
1/2 tsp. dried oregano leaves
1/4 tsp. freshly ground black pepper
3 cloves garlic; minced (optional)
4 T. extra virgin olive oil

Preheat oven to 375F. Cut off stems and a thin slice from bottom of each tomato. Cut each tomato in half crosswise. Place in shallow casserole, cut side up. In small bowl, combine bread crumbs, basil, salt, oregano, pepper and garlic, if desired. Stir in olive oil. Spoon evenly over tomatoes. Bake 15 to 20 minutes or until lightly browned.



Heirloom Tomato Gazpacho

Makes 6 servings

Ingredients:

3 pounds heirloom tomatoes
1 red bell pepper, seeded and diced
1 cup fennel, diced
1 cucumber, peeled and chopped
1 red onion, chopped
1/4 cup sherry wine vinegar
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 cup Pernod
1/2 tablespoon minced garlic
1/4 cup chopped parsley
2 tablespoons chopped thyme
1/4 cup chopped tarragon
sea salt and pepper

Preparation:

Using a knife, score the bottoms of the tomatoes with an ‘X’. In a boiling pot of water, blanch tomatoes for 30 seconds to loosen skins. Place the tomatoes in ice water and drain. Peel the skins from the tomatoes and cut them in half. Working over a bowl, gently squeeze the tomato halves to release the seeds and juices. Strain the tomato juice, pressing on the solids to extract as much juice as possible. Discard the seeds and chop the tomatoes.

Transfer the chopped tomatoes and the tomato juice to large glass bowl. Add the red pepper, fennel, cucumber, red onion, vinegar, olive oil, Pernod, garlic, and herbs and let stand at room temperature 1 hour.

Purée half of the gazpacho mixture in a blender until smooth. Add the purée to the remaining gazpacho and mix well. Season with salt and pepper. Chill at least 2 hours and up to 1 day. Serve cold.

Answer 7

I love gazpacho...a cool, light summer "soup" made from lots of fresh tomatoes! Top with garlic croutons--yum!! And the best part--low cal!

Answer 8

Cut in chunks and saute in garlic and olive oil with sweet peppers. Serve over pasta. I have even eaten this with rice.

Answer 9

Food tv.com
MarthaStewartliving.com

for canning, freezing: USDA.gov

Answer 10

http://web.foodnetwork.com/food/web/searchResults?searchString=tomato&site=FOOD&searchType=Recipe