Any recipes for fresh tomatoes ? I have a handful of them and need some recipes--warm or cold?

Question

I really appreciate this, thanks.

Answer 1

Tomato Cucumber Salad (Oprah Winfrey)
INGREDIENTS
1 tablespoon extra-virgin olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 cup freshly ground pepper
1/2 teaspoon raw sugar
3 to 4 medium tomatoes (red, orange, and yellow), cut into 1/2-inch wedges
1 large hothouse cucumber, thinly sliced
1 tablespoon fresh dill

In a large bowl, combine oil, lemon juice, salt, pepper, and sugar. Stir until sugar dissolves. Add tomatoes and cucumber; toss well and refrigerate. When ready to serve, add dill and toss again. Strain salad in a colander; serve cold.

Tomato Basil Pie (Pizza)
Pie Crust drizzled with olive oil and baked...to that add mozzarella cheese layer and a layer of sliced peeled tomatoes, fresh chopped basil leaves and a layer of mozzarella cheese then drizzle with basil infused olive oil and a few shakes of garlic powder...bake until cheese is melted.....yummy!!!

Answer 2

here it is..

Fresh Tomato Soup recipe

A great soup for the summer. Requires no cooking and can be made in a couple of minutes, yet it's very elegant.
4 Servings 100% would make this recipe again.

Ingredients

8 Ripe tomatoes quartered and seeded Salt and pepper
3/4 cup Basil freshly packed, additional for garnish 4 slices Fresh mozzerella cheese
1/4 cup Olive oil additional for garnish

Directions

1. In a blender, combine half of the tomatoes with the basil, olive oil, salt and pepper. Blend until the volume is reduced, then add the remaining tomatoes. Blend on high at least 1 minute, until the mixture is fully blended, smooth and frothy.

2. Pour into bowls, top with the mozzarella strips, and drizzle with oil. Garnish each soup with a leaf or two of additional basil. If you wish, chill the ungarnished soup in the refrigerator before serving.

Answer 3

Grilled Peppered Tomatoes with Lemon and Garlic

4 vine-ripened tomatoes
1/4 cup freshly cracked black pepper
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice, about 1/2 lemon
1/4 cup chopped fresh parsley, basil, or mixture of both
2 teaspoons minced garlic
3 dashes Worcestershire sauce
6 dashes Tabasco sauce, or as desired

Stem the tomatoes and cut them into quarters. Sprinkle them with pepper and grill over a hot fire for about 2 minutes, turning occasionally, or until they are lightly browned.
Remove the tomatoes from the grill and place them in a bowl. Add all the remaining ingredients, toss gently, and serve.
Makes 4 servings.

Answer 4

Cut off lids of tomatoes, scoop the inside pulp and mix it with boiled rice. Add a few tablespoons of grated parmesan, chopped parsley, and fill the tomatoes.
Replace the caps on top.
Place in oven dish, pour a little dry white wine all around the stuffed tomatoes, and add plenty of basil sprigs for a great aroma.
Bake in hot oven about half hour to 45 minutes (depending on the size of the tomatoes), and eat as a fantastic stand alone or side dish.

Answer 5

Slice tomatoes are great on grilled cheese sandwiches.

Green Beans & Tomatoes
2 cns green beans - drained
3 med tomatoes - cut up in 1" pieces

Put the green beans in a frying pan and heat 5 min over med heat to warm the green beans. Throw in the tomatoes and cook just about 2 min. The tomatoes should be warm and just slightly cooked.

Answer 6

if they are fresh, ripe tomatoes, there is no need for a recipe - simply slice them, sprinkle with salt & pepper, drizzle lightly with a good extra virgin olive oil and some red wine vinegar. if you want extras, add some fresh mozzarella cheese (the ball in liquid kind, not the shredded in a bag kind) and some torn fresh basil leaves or flat leaf parsley.

Answer 7

Get some Cucumbers and have a tomato and cuke Salad. Add Fresh Parslet Basil and some oregano, EVOO and Vinegar and youre in business.

Answer 8

You can't fit very many tomatoes in one hand.

I'd just grab a salt shaker and eat them out of hand. Dead ripe tomatoes are great, all by themselves!

Be sure to wear old clothes that don't stain, or else strip down and eat the maters in the bathtub. Giada posed with the amount of canned maters she uses in a month, for Esquire, and I bet it was really hard, getting those stains out of that nice white dress. (See link below - and yes, it's safe for work.)

Answer 9

caprese salad is just layer fresh tomatoe slices with slices of fresh mozzerella chesse... tear basil leaves and sprinkle on top
drizzle olive oil on and add salt and pepper and enjoy!

You can also boil them for a minute then remove the skin and core and seed...and can use in any sauce! this is called concasse....(con kuh say)

Answer 10

Here are 3 of my favourite and lip smacking tomato recipes accordin to my friends & family...

Fresh tomato pie:

INGREDIENTS:

* 4 beefsteak tomatoes, sliced
* 1/2 cup chopped green onion
* 9 inch pie shell
* 3/4 cup mayonnaise
* 1-1/2 cups shredded Cheddar cheese
* 1/2 cup grated Parmesan cheese
* 1/4 cup chopped fresh basil leaves
* Salt and pepper to taste

PREPARATION:
Preheat oven to 375 degrees F. Layer tomatoes and green onion in bottom of unbaked pie shell.

In medium bowl, combine mayonnaise with cheeses, basil, and salt and pepper to taste; mix well. Gently place dollops of the mayonnaise mixture over the tomatoes and spread to cover as much as possible.

Bake at 375 degrees F for 20-30 minutes or until pie crust is golden brown and mayonnaise mixture starts to brown. Serves 6


Brie Bruschetta

INGREDIENTS:

* 1 loaf crusty french bread, sliced 1" thick
* 6-8 ripe tomatoes, chopped
* salt and pepper to taste
* 8 oz. brie cheese, thinly sliced

PREPARATION:
Under broiler or on grill, toast one side of the french bread slices. Turn slices over. Brush the untoasted side with some of the juices that result when you chop the tomatoes.

Layer slices of brie on the bread.

Return to broiler or grill and toast 2-3 minutes, until cheese is melted. Top with the chopped cold tomatoes and sprinkle with salt and pepper. Serve immediately!

Tomato Cheese Fish Fillets:

INGREDIENTS:

* 1 Tbsp. olive oil
* 1/2 lb. fish fillets
* 1/4 tsp. salt
* dash pepper
* 2 Tbsp. minced onion
* 1 tomato, seeded and chopped
* 1/2 cup shredded Colby cheese
* 2 Tbsp. grated Parmesan cheese

PREPARATION:
Place olive oil in microwave safe 8" glass baking dish and arrange fish fillets in dish. Turn to coat with oil. Sprinkle with remaining ingredients except and cover dish with microwave safe plastic wrap.

Microwave until fish flakes easily with fork, 2-1/2 to 3 minutes, turning dish once during cooking.

Sprinkle with cheeses, recover, and let stand 3-4 minutes before serving. 2 servings