What are your favorite things to do with garden fresh tomatoes?

Question

I like to make salsa.
Any good recipes appreciated.

Answer 1

Baked stuffed tomatoes with tuna salad is always tasty!

TOMATO MOZZARELLA CASSEROLE:
1 1/4 cups packaged Onion and Garlic Croutons
3 medium ripe tomatoes, sliced 1/4 inch thick
6 ounces shredded mozzarella cheese
1 Tablespoon dried oregano
1 Tablespoon dried basil leaves
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt and pepper to taste
3 to 4 Tablespoons bottled Italian OR Vinaigrette Dressing
Scatter croutons over bottom of a 10" glass pie dish. Overlap with tomatoes in a circular pattern to cover croutons. Sprinkle mozzarella cheese over tomatoes.
In a small bowl mix together oregano, basil, onion powder, garlic powder, salt and pepper. Sprinkle herbs and seasoning mixture over cheese.
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Marinated Garden Tomatoes
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=14599

78 Recipes found for Garden Tomatoes:
http://recipes.tasteofhome.com/eRMS/PowerSearch.aspx?search=GARDEN+TOMATOES

Answer 2

NOTHING compares to a good, fresh, home grown tomato. Until you've had tomatoes that you grew yourself, you just can't know what tomatoes are supposed to taste like. If you have the opportunity, try one of the heirloom varieties of tomatoes. They're a little more work, but the flavor is worth it.

I like to eat fresh tomatoes with a little bit of Red Leicester Balmoral cheese. It's a dark orange cheese, similar to cheddar but with a more complex flavor. It pairs really well with fresh tomatoes. I also like sliced tomatoes with just the tiniest smear of Miracle Whip.

Answer 3

I'm drying some on my dehydrator right now. You can pick up a food dehydrator at Walmart, slice them about a quarter of an inch thick, and dry them for about seven hours or so until all of the moisture is out of them.

You can use any variety of tomato. I love using the old fashioned varieties like Homestead because they have fewer seeds and lots of meat. They dry onto a solid slab. Any tomato will work, though. If you have cherry types, just cut them in half and dry.

I slice them up and put them in the microwave until barely heated. You can blanch them if you would rather. Some varieties of tomatoes will turn dark if you don't heat them a little before drying. You don't have to heat them at all if you don't like. You can dry them with the skin or without. I always leave mine on.

If you like, you can sprinkle them with salt or with dry herbs before drying.

You can either store them in jars of olive oil or you can just put them in an airtight container(I like to use the old-fashioned glass cookie jars with the screw on lids from Target or Walmart).

They will stay fresh in an airtight container for six months and you can enjoy them by adding them to recipes. I LOVE them on homemade pizza throughout the winter. It's a great way to use up all of those tomatoes in the weeks where they are coming off the vines faster than you can use them.

Answer 4

Delicious fresh tomatoes, sliced and broiled with Dijon mustard, bread crumbs, Parmesan cheese, and seasonings.

INGREDIENTS:

2 medium tomatoes
Dijon mustard
salt
fresh ground pepper
ground cayenne pepper, to taste
3 tablespoons melted butter
1/4 cup seasoned fine dry bread crumbs
1/4 cup grated Parmesan cheese

PREPARATION:

Directions for quick broiled tomatoes.
Cut tomatoes in half; spread cut side with mustard and sprinkle with a little salt, pepper, and cayenne pepper to taste. Combine melted butter, bread crumbs, and Parmesan cheese.
Spoon crumb mixture over the top of each tomato half. Place under the broiler and broil until crumbs are browned and tomatoes are tender. Broiled tomatoes serves 4.

Answer 5

INGREDIENTS:
1/2 sweet onion, chopped
1/2 green bell pepper, coarsely chopped
1/4 cup fresh cilantro
5 slices pickled jalapeno peppers, or to taste
6 fresh tomatoes, quartered
2 teaspoons olive oil
2 teaspoons red wine vinegar
1/2 lime, juiced
1/8 teaspoon salt

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DIRECTIONS:
Place onion, bell pepper, cilantro, and jalapeno peppers into a food processor. Pulse until finely chopped. Add tomatoes, and pulse just a few times until the tomatoes are coarsely chopped. Transfer to a bowl with a tight-fitting lid.
In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, and salt.
Pour dressing over tomatoes, and stir well. Cover, and refrigerate for at least 1 hour.

Answer 6

Actually, I love to dice them up for a chili appetizer. Get any kind of chili seasoning packet you like... I prefer mild. Brown your one pound of hamburger. Then add the seasonings, one can of kidney beans (undrained), and a full cup of your diced fresh garden tomatoes. Let it boil and then cover and simmer for twenty minutes or so. Now, remove from heat and stir it. Liberally sprinkle cheddar cheese over the top. Cover it again for about five minutes and the cheese will be melted. Now, get 1/4 cup of sour cream and add it to the chili. Mix well. Serve with Frito's Scoops. Easy, fast, and delicious!

Answer 7

1.Slice the tomatoes, season with touch of sea salt and fresh pepper and chill in fridge
2. Take yellow and red bell peppers and shallots saute with olive oil. set aside.
3. Cook chicken breast with lemon pepper and chardonnay
Then, assemble everything together: Toast 2 slices of sourdough bread, spread mayo on both sides, spread a bit of mustard (I prefer French), add some greens, place chicken, then peppers/shallots, then tomatoes. Add some olives. Cut in half and eat. Yummy!

Answer 8

Slice them, add some salt and pepper, drizzle with olive oil and vinegar. Add some fresh mozzarella cheese and I'm in heaven.

Brings back memories of my college days. Not much money then you know. I would take a slice of bread, slather it with mayo, add tomato slices and salt. There you go. Open face tomato sandwich. Oh, they were so good back in the day. Thanks for bringing the memory back. I'm going to go make one right now.

Answer 9

I like to make spaghetti sauce with fresh tomatoes.

Answer 10

Antipasto! Fresh tomatoes, boccoinchini (small little bite sized motzarella balls), and large fresh-picked basile leaves with olive oil and balsamic vinegar, served with crusty bread!!! Oh Yummmmm