My tomato plants are doing quite well, and I couldn’t be more pleased (with myself). It’s certainly nice to be able to pick a few tomatoes of the vines every day. However, there’s a problem. I have only one recipe that calls for fresh tomatoes. Let me ask you, my loyal readers, what would you do with a bunch of fresh tomatoes?
8/25/2008
Evan Says:
Slice tomato in half, long ways. Then slice in 1/4″ thick sections.
Get a plate big enough for all the slices.
Drip about a table spoon of balsamic vinegar on the plate.
Arrange tomato slices on plate.
Sprinkle some salt over the slices (not too much). We’re looking to have the bottom of the tomatoes covered in vinegar and the tops lightly salted.
Harvest some fresh basil leaves and drop them on top. If not basil, try capers, or fresh sliced garlic or diced sun dried tomatoes or thinly sliced red onion.
Apply shredded Parmesan cheese and serve with toasted bread, or mozzarella, or pita, or all of the above or none of the above.
Elder Says:
I second lawtonfunk’s suggestion. Sammiches. Lots of ‘em. Take two slices of white bread. Slather both slices with as much Duke’s mayonaise as they can hold, then add some more. Then add fresh tomato slices and salt and pepper to taste.
As my wasteline will attest, I am not particularly picky about what I eat…except when it comes to tomatoes. Nothing beats a fresh picked homegrown tomato.
Agent:Orange Says:
pico de gallo depending on the tomato
or just slice, place mozarella on it with some basil and enjoy.
Bruschetta anyone?
nobrainer Says:
How is pico de gallo different from salsa?
My one recipe that calls for fresh tomatoes is bruschetta. It’s a winner, but I can only take so much.
Evan Says:
The difference is that pico de gallo has cilantro, lime juice, and sometimes some other fruits. It does not have vinegar, red wine, cheese, sun dried tomatoes or quite as much garlic. Also, I think a good bruchetta calls for the tomatoes to be blanched (so you can remove the skin), whereas pico de gallo doesn’t usually require that step. I like adding a shot of tequila and some avocado to my pico. I don’t know if the avocado officially transforms it into guacamole, but it’s good either way.
Trickster Says:
BLTs…..you can do several variations. Change up the bread…I’d use a thick wheat or a French bread. Use some good thick bacon, big tomato slice, a little lettuce, Duke’s, and wheat bread. Also, try using French or cibatta with pancetta or prosciutto subbed for the bacon with the lettuce and tomato. I also love a sandwich at a local shop here that has fresh tomato, prosciutto, and goat cheese on French breach with a few pine nuts.
If you like eggplant, you could fry some eggplant up, layer with fresh tomatoes, wilted spinach, goat cheese or fresh mozzarella, and drizzled with balsamic vinegar. It’s called eggplant napoleon, and there are several hundred variations.
Plain fresh buffalo mozzarella is also good layered tomato and a really good balsamic vinaigrette.
Why don’t you send me some in Cola? You made me hungry now!
Tomato sandwiches. I don’t eat them personally, but my dad can’t get enough of them.