I have a lot of tomatoes. What are some good recipes I can use with them?

Answer 1

TOMATOES STUFFED WITH GOAT CHEESE

6 medium tomatoes, ripe
4 teaspoons unsalted butter
1 1/2 tablespoons shallots, minced
2 teaspoons garlic, minced
1 1/2 tablespoons flour
1/3 cup half-and-half
1 tablespoon dry sherry
1/2 cup fresh, soft cream cheese, goat cheese or marscapone
2 eggs, separated
3 tbsp chives, minced
2 tsp fresh savory or tarragon, minced
salt
freshly ground white pepper
3 cups mixed baby greens
1/4 cup vinaigrette
basil oil
sea salt, to taste

Preheat the oven to 400 degrees.

Slice tops off the tomatoes and remove seeds and pulp. Sprinkle the insides with salt and drain tomatoes on paper towels upside-down.

In a saucepan, melt the butter. Saute shallots and garlic and until soft but do not brown.

Stir in flour and continue to cook for 2 to 3 minutes, stirring continuously. Add the half-and-half and sherry, stirring for 3 minutes longer until the mixture is smooth.

Transfer to a bowl and allow to cool 5-7 minutes. Whisk in goat cheese, egg yolks, and seasonings.

In a separate bowl, beat egg whites until they hold stiff peaks. Temper the eggs by stirring 1/4 of the whites into the cheese mixture. Carefully fold in the remaining whites.

Spoon the souffle mixture into the tomato shells, mounding slightly.

Place the tomatoes, shoulder to shoulder, in a lightly oiled baking or casserole dish.

Bake for 20 to 25 minutes or until the tops are lightly puffed and browned.

Serve the hot tomatoes on a bed of greens. Top with 1/4 cup vinaigrette and a dash of white pepper and basil oil.

Yield: 6 servings

Answer 2

This classic soup is a no-brainer, no-cook meal: Simply chop and blend. Serve it with crusty bread and spreadable goat cheese. Any leftovers will keep in your fridge for up to five days.
4 medium ripe tomatoes, chopped
4 cloves garlic, peeled and chopped
2 cucumbers, peeled, seeded and chopped
2 tender celery stalks, chopped
1 medium red onion, chopped
1 red bell pepper, cored, seeded and chopped
4 cups tomato juice
1/4 cup red wine (or balsamic) vinegar
1 tbsp extra-virgin olive oil



Place all ingredients in a large bowl and toss. In a blender or food processor, mix a few cups at a time until just slightly chunky. Add salt to taste. Serve chilled.

Nutritional analysis per serving: 140 calories, 4 g fat, 79% vitamin A, 221% vitamin C, 7% calcium
Makes 4 servings.

Answer 3

Homemade pizza or:

Plum Tomato & Pesto Bread:
http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=bytype&u2=10*439&u3=**1*5&recipe_id=51026

Fresh Mozzarella Kebobs:
http://www.kraftfoods.com/recipes/AppetizersSnacks/KabobsRoll-Ups/FreshMozzarellaKebobs.html

Mozzarella S'mores (You can bake sun-dried tomatoes in the oven)
http://www.epicurious.com/recipes/recipe_views/views/106508

Tomato Asparagus Salad
Serving Size : 4

To trim asparagus, start by snapping them with your fingers and try to get basically the same lengths. If not, trim with a knife.

1 pound asparagus
2 tablespoons butter
2 tablespoons olive oil
1/2 cup toasted slivered almonds
8 cherry tomatoes, sliced in half
2 tablespoons balsamic vinegar
Salt and pepper

Steam the asparagus in 2 inches of water and cook uncovered for 3 to 5 minutes until tender-crisp. Plunge the vegetables into cold water, then drain and let air dry.

In a large saute pan, heat the butter and oil and add the nuts, stirring until hot. Add the tomatoes, stir and then add the vinegar. When bubbly, pour over the asparagus and serve.
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Crabmeat Au Gratin in Tomato Shells
http://www.prostatecanceralternatives.com/Crabmeat%20au%20Gratin%20in%20Tomato%20Shells.htm

Tomato Gratin with White Cheddar Breadcrumbs
http://www.epicurious.com/recipes/recipe_views/views/106334

OVEN ROASTED TOMATOES

Oven roasting is a wonderful way to concentrate the flavor and natural sugars in a tomato. Why? You can use this delicious form of tomato in salads, on sandwiches, tossed in hot or cold pasta dishes, as pizza topping, in stir-fry and sautes, or as garnish in marinara or other tomato-based sauces.

Start with a red, ripe tomato. Slice the tomato into 3/8" to 1/2" slices, depending on your preference. Place the slices on a sheet pan; if using an aluminum pan, line it with parchment to void an acid reaction with the metal. Drizzle with olive oil. Add a simple flavoring, such as salt and pepper, finely minced garlic, or a sprinkle of chopped herbs like basil. Place slices in a 250 degree oven for 2 hours, then turn off the oven. Do not remove the tomatoes from the oven or open the oven door; let them sit at least 8 hours or overnight. After this resting time, remove the tomatoes from the pan and keep wrapped under refrigeration. They will hold for 3 days.

http://personal.palouse.net/judithd/oven.htm
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Tomato Dumplings

1 can stewed tomatoes
Self-rising flour

Mix enough self-rising flour into stewed tomatoes until you have a stiff dough. Drop into hot broth to cook. If you prefer sweet tomato dumplings, add a little sugar to the tomatoes before adding the flour.
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Tomato Cheddar Pie
http://www.southwestcuisine.com/vegedish18.htm

Answer 4

Sauce lot o' sauce lol. And remember you can peel and crush the tomatoes, then freeze them in Zip Bags. You'll have that fresh taste for other recipes all winter.
And Muffs' recipe sounds devine.

Answer 5

You can prepare a basic Napolitana sauce: http://www.dream-vacation-in-tuscany.com/pasta-sauce-recipe-4.html, using fresh tomatoes instead of canned in the same amount as mentioned. You can keep this sauce in the freezer until you need it as is, or as a base for other sauces.

Answer 6

If you have more tomatoes than you can consume, you should can them for later use. Assuming that they are ripe, you can quickly can them using a pressure cooker and suitable jars.

Answer 7

I love to slice them into circles, put them on a platter between slices of fresh mozzarella, sprinkle them all with balsamic vinegar, salt, pepper and Italian spices (oregano especially) to taste

Answer 8

1) gazpacho

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_14549,00.html

2)salsa brava

http://www.nikibone.com/recipe/salsa/salsabrava.html

3)fresh tomato soup tastes nothing like the canned garbage

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23358,00.html

4) real ketchup

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31849,00.html

5) my personal favorite is boil some tomatoes and peel and seed them, crush them and serve them on toast made with quality bread drizzled with a little olive oil.

Answer 9

Put them on sandwhiches, make tomato, okra and onions, eat them with peas, use them in salads, just eat them with black pepper and salt.