So many tomatos ,so few recipes?

Question

Ive been overly blessed with minature tomatoes,they are plum shaped and not so minature but less meaty than a plum tomato.
perfectly sweet and juicy and great for salads.
problem is Ive run out of ways to serve them,Ive done all the tomato feta /tomato,olive/tomato mozzarella/tomato pesto things i can think of so this is my challenge to you .
recipes for all my tomatos,preferably cold btu what ever you have.

Answer 1

CHERRY TOMATO SALAD

1/2 lb. bacon or 1 1/2 tbsp. Hormel bacon bits
2 pts. cherry tomatoes, halved
1 lg. cucumber, peeled & diced
1 bunch green onions, chopped
1 or 2 tsp. garlic salt
1/2 tsp. black pepper
1 tsp. sweet basil
1/4 c. red wine vinegar
1/3 c. salad oil

Cook bacon until crisp (if using). Drain and chop. Combine bacon, tomatoes, cucumber and onions. Sprinkle with garlic salt, pepper and basil. Mix well and chill. Combine vinegar and oil. Shake well. Pour over salad and toss.

SHRIMP IN CHERRY TOMATOES

1 (4 1/2 oz.) can shrimp
2 tbsp. minced onion
2 tbsp. mayonnaise
1 pt. cherry tomatoes

Clean out cherry tomatoes, leaving shell. Mix shrimp, mayonnaise and onion. Stuff shells with mixture. Pretty at picnics and barbecue.

SAUTEED CHERRY TOMATOES

10 cherry tomatoes, rinsed and patted dry
1 tbsp. unsalted butter
1 tbsp. olive oil
1 tsp. Worcestershire sauce
Salt and pepper to taste

In a small heavy skillet, saute the tomatoes in the butter and oil over moderately high heat, stirring, for 3 minutes or until the skins begin to split. Swirl in the Worcestershire sauce, salt, and pepper and cook the tomatoes, stirring, for 1 minute.
This is great way to use extra garden cherry tomatoes. It's easy to double and triple the recipe according to the size of your skillet. Delicious with rice and chicken dishes.

Answer 2

SALSA
INGREDIENTS
2 fresh jalapenos
1 bunch fresh cilantro leaves
1 clove garlic
1 banana pepper
1 lime, juice
1 teaspoon House Seasoning, recipe follows
2 cups diced tomatoes
DIRECTIONS
Put everything but the tomatoes in a food processor. Chop until diced. Add the tomatoes. Serve with chips. Cook's Note: This recipe can be very hot. And can be made without the jalapeno seeds and veins to make it less hot.
HOUSE SEASONING
INGREDIENTS
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
DIRECTIONS
Mix ingredients together and store in an airtight container for up to 6 months.

I also love BLT, OR BLTA (A =AVOCADO) Yummy!

Answer 3

My Mom used to make a wonderful tomato preserve with tiny pear tomatoes and cherry tomatoes.
Cook equal measures of sugar and tomatoes together until you have a syrupy mixture, a honey color to the syrup. Stir and make certain that the tomatoes don't burn (I made that mistake once!).
You may can this by simply putting the mixture into hot canning jars while syrup is boiling then putting on heated lids and rings(lids and rings should be heated by placing in water that has been brought to a boil, then turned off-leave lids and rings in water until ready to put on each jar, dry carefully). Personally I always use a boiling water bath for anything I don't pressure can-Mom told me that the sugar keeps the tomatoes safe, but I like to use current canning safety measures.

Answer 4

Here is what I did and so far it is great.
Peel tomatoes cook on med heat with green peppers and onions until everything is done and juicy. Now strain the juice for drinking or soups (this can be frozen for later) Then put your stewed tomatoes into freezer bags for later use. Hope this helps. (they are good served just out of the pot with rice.)

Answer 5

My mom makes these really good tomato and mozzarella cups for an appetizer.
It's diced tomatoes mozzarella cheese and Parmesan cheese, and oregano mixed together in little pie crusts pressed into a muffin pan. Cook until the cheese is melted and the crusts are golden. They are great for little get togethers.

Answer 6

Have you thought about making your own salsa with all those tomatoes? I don't have a recipe of my own but here's one you might try:

Basic Salsa #1
Ingredients:
4 cups Tomatoes,drained,
-finely chopped
1/2 c Onion, chopped
1/2 c Celery, chopped
1/4 c Green pepper, chopped
1/4 c Olive or cooking oil
3 tb Green chili peppers, canned,
-chopped
2 tb Red wine vinegar
1 tsp. Mustard seed
1 tsp. Coriander seed, crushed

Instructions:
Combine tomatoes, onion, celery, green pepper, olive or cooking oil, green chili peppers, vinegar, mustard seed, coriander seed, 1 tsp. salt, and dash of pepper. Cover; refrigerate several hours or overnight; stirring occasionally. Garnish with green pepper strips, if desired. Serve with tortilla chips for a quick snack. Makes about 3 cups.

Answer 7

If you like spicy food, you could try tomato rice. It's an indian dish so it'll have a kick to it. It's very tasty though. Sorry, I don't have a recipe, I've only ever eaten it when others cook it for me. You could find it very easily through a search engine if you're interested.

Answer 8

Asparagus with tomatoes:
In a baking dish lay spears of asparagus and drizzle with olive oil and season with Italian seasoning and salt/pepper. On top of asparagus place sliced tomatoes. Drizzle more olive oil and seasoning on tomatoes.
Bake in 350 oven until asparagus is tender.
Top with Italian shredded cheese blend and pop back in oven til cheese melts.

Answer 9

check out foodnetwork.com they have a section on their homepage full of ideas for summer produce.