or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Fresh ToMaToEs!!!!!!!
New Posts  All Forums:Forum Nav:

Fresh ToMaToEs!!!!!!!

post #1 of 24
Thread Starter 
What ideas do you hhave for fresh tomatoes??


For me, today I tried this......

Fresh orange tomatoes from garden.....they are orange more than yellow, used two, both about the size of a baseball

Cut the jelly and seeds away from the body of the tomato, SAVE THiS!!!!

Put all the seeds and liquuid on a small plate.

Cut the rind and heart up into small pieces, the size you cut these are your preference, i went pretty small, imagine a dime cut into four parts.

Put some olive oil in the pan and get it hot, then add the cut up tomatoes. Simmer for a few minutes.

Turn heat to low then Add the tomato jelly and seeds along with ketchup, sugar and salt.

For two baseball sized tomatoes i added a bit less than a tablespoon of ketchup, few piniches of sugar.

What kind of ideas do you have for fresh garden tomatoes? They are running out my ears.....lol.
post #2 of 24
Sounds like a very good problem!

I would make a raw tomato sauce for pasta like this one http://www.foodnetwork.com/recipes/ina-garten/summer-garden-pasta-recipe.html

I would also like roast batches and freeze for the winter.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #3 of 24

The obvious ones for me are fresh tomato pizza ( I often cheat and get a Papa Murphy's plain cheese and top that ) BLTs and simple tomato sandwich. Do you have a grill of any sorts? Smoked tomatoes are a nice touch in various dishes.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #4 of 24

My breakfast for the past few weeks has been pita bread drizzled with olive oil, smeared with labneh, heavily sprinkled with za'atar and topped with sliced tomatoes.

post #5 of 24
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post

Sounds like a very good problem!

I would make a raw tomato sauce for pasta like this one http://www.foodnetwork.com/recipes/ina-garten/summer-garden-pasta-recipe.html

I would also like roast batches and freeze for the winter.
Quote:
Originally Posted by Koukouvagia View Post

Sounds like a very good problem!

I would make a raw tomato sauce for pasta like this one http://www.foodnetwork.com/recipes/ina-garten/summer-garden-pasta-recipe.html

I would also like roast batches and freeze for the winter.

That is a good lookin' recipe. I may try adding some grilled chicken to this recipe....And may use a thicker pasta.

Thanks Koukouvagia!
post #6 of 24
Thread Starter 
Quote:
Originally Posted by teamfat View Post

The obvious ones for me are fresh tomato pizza ( I often cheat and get a Papa Murphy's plain cheese and top that ) BLTs and simple tomato sandwich. Do you have a grill of any sorts? Smoked tomatoes are a nice touch in various dishes.

mjb.

The grilled tomatoes sound really good,....i can see myself eating them all at one time biggrin.gif

I will have to trty this, any seasoning advise? Thanks Teamfat
post #7 of 24
Thread Starter 
Quote:
Originally Posted by ChicagoTerry View Post

My breakfast for the past few weeks has been pita bread drizzled with olive oil, smeared with labneh, heavily sprinkled with za'atar and topped with sliced tomatoes.

Hey ChicagoTerry!
....i dont even know what labneh and za'atar is........but what you described sounds really good!!

What do the labneh and zaatar taste like?

Thank You smile.gif
post #8 of 24

I go through tomatoes like water, as I have a salad every day. A favorite is avocado tomato salad, w any additions you like, i.e. mozzarella, red onion, hearts of palm, or artichoke hearts, balsamic, etc.

 

If you have an over abundance, you might consider Romesco sauce, ketchup or Tomato Jam

 

 

post #9 of 24

I love it when I receive too many tomatoes from friends. I take advantage of the tomato being a fruit. I think some of the most tasty parings is tomato with fresh fruit. Tomato, watermelon,peach salsa.

Toss tomatoes, any melon, cheese (Goat for me) in your favorite vinaigrette. Make small brochettes with tom. melon, provolone, marinated. You can even go sweet tom,fruit, honey, poppy seeds etc.

The best sorbet I ever made was tomato-watermelon. If I can't use them all I will make my own dried tomatoes. little olive, kosher salt. spread out on rack or sheet pan, when they get a little dry I put them in a very low oven to dry thoroughly yum.food saver or baggies. Great addition to winter meals.

 

@READY FREDDY ,

on that recipe above, don't let the basil sit in the tomatoes, it will turn black, add at the end. If your tomatoes are acidic put a splash vinegar or flash some onions in a pan, don't use sugar.

OMGosh, AND NEVER ADD OIL TO YOUR PASTA WATER!!! It will change the integrity of the pasta. Ok, that's all:D 

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
post #10 of 24
Quote:
Originally Posted by ChicagoTerry View Post
 

My breakfast for the past few weeks has been pita bread drizzled with olive oil, smeared with labneh, heavily sprinkled with za'atar and topped with sliced tomatoes.

Heaven Terry.....

 

I enjoy sliced tomatoes with basil and olive oil.

I make fresh tomato basil soup or roasted garlic, tomato and dill soup.

post #11 of 24
Quote:
Originally Posted by READY FREDDY View Post



That is a good lookin' recipe. I may try adding some grilled chicken to this recipe....And may use a thicker pasta.

Thanks Koukouvagia!

 

I think the reason for the thinner pasta might be because the sauce is not hot and does not penetrate the noodle as much as a hot sauce.  I'm just guessing here but I'm sure you can use any pasta you like.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #12 of 24

A favorite breakfast around here is grated tomatoes (discard the skins) in a frying pan with olive oil.  Sautee for a minute or 2 and then break some eggs into it.  Wait for the yolk to set and then serve.  Obviously you can add other ingredients in there too, hot chilies, onions, herbs, etc.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #13 of 24

Labneh is yogurt strained until it becomes the consistency of a soft cream cheese. You can make it yourself by straining yogurt. If you start with Greek yogurt, you are already half-way there. Otherwise, if you have a Middle-Eastern or international market near you, you can buy it already made.

 

Za'atar is a Middle Eastern seasoning made here with thyme, sesame seeds, sumac which is slightly tangy/sour and salt. In the Middle East, the herb is usually something called Hysop, I have read. Or other herbs indigenous to the area the Za'atar is being made. 

post #14 of 24

 

I think this is a yellow brandywine. I seem to have misplaced the map of my garden. 581 grams. The sweet 100 might be a gram.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #15 of 24
Thread Starter 
Quote:
Originally Posted by Cerise View Post

I go through tomatoes like water, as I have a salad every day. A favorite is avocado tomato salad, w any additions you like, i.e. mozzarella, red onion, hearts of palm, or artichoke hearts, balsamic, etc.

If you have an over abundance, you might consider Romesco sauce, ketchup or Tomato Jam


 

Great ideas Cerise, thanks, ketchup would be fun to make and taste.
post #16 of 24
Thread Starter 
Quote:
Originally Posted by Cerise View Post

I go through tomatoes like water, as I have a salad every day. A favorite is avocado tomato salad, w any additions you like, i.e. mozzarella, red onion, hearts of palm, or artichoke hearts, balsamic, etc.

If you have an over abundance, you might consider Romesco sauce, ketchup
Quote:
Originally Posted by Cerise View Post

I go through tomatoes like water, as I have a salad every day. A favorite is avocado tomato salad, w any additions you like, i.e. mozzarella, red onion, hearts of palm, or artichoke hearts, balsamic, etc.

If you have an over abundance, you might consider Romesco sauce, ketchup or Tomato
Great ideas Cerise, thanks, ketchup would be fun to make and taste!! smile.gif
post #17 of 24
Thread Starter 
Quote:
Originally Posted by panini View Post

I love it when I receive too many tomatoes from friends. I take advantage of the tomato being a fruit. I think some of the most tasty parings is tomato with fresh fruit. Tomato, watermelon,peach salsa.
Toss tomatoes, any melon, cheese (Goat for me) in your favorite vinaigrette. Make small brochettes with tom. melon, provolone, marinated. You can even go sweet tom,fruit, honey, poppy seeds etc.
The best sorbet I ever made was tomato-watermelon. If I can't use them all I will make my own dried tomatoes. little olive, kosher salt. spread out on rack or sheet pan, when they get a little dry I put them in a very low oven to dry thoroughly yum.food saver or baggies. Great addition to winter meals.

@READY FREDDY
 ,
on that recipe above, don't let the basil sit in the tomatoes, it will turn black, add at the end. If your tomatoes are acidic put a splash vinegar or flash some onions in a pan, don't use sugar.
OMGosh, AND NEVER ADD OIL TO YOUR PASTA WATER!!! It will change the integrity of the pasta. Ok, that's all:D  

Thank You Panini, Awesome stuff!!!

The mixing of the tomatoes and fruit is very intruiging........nothing like that had ever crossed my mind.......sounds pretty tasty!!!

The drying of tomatoes makes my mouth water!.....i have a dehydrator, would it work for this also? Do you remove the jelly stuff?

Thanks smile.gif
post #18 of 24
Thread Starter 
Quote:
Originally Posted by Chefross View Post

Heaven Terry.....

I enjoy sliced tomatoes with basil and olive oil.
I make fresh tomato basil soup or roasted garlic, tomato and dill soup.

Sounds good Chefross, thanks, I am going to try the tom, basil, and oo her in a bit.
post #19 of 24
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post

I think the reason for the thinner pasta might be because the sauce is not hot and does not penetrate the noodle as much as a hot sauce.  I'm just guessing here but I'm sure you can use any pasta you like.

Thanks for the insight on the reason for the thinner pasta, this makes a lot of sense......I would have screwed up the recipe using the big stuff.......hahahaha

Also going to try the breakfast tomatoes n eggs, never had thought of doing that.

Thanks a lot KouKouvagia.
post #20 of 24
Thread Starter 
Quote:
Originally Posted by ChicagoTerry View Post

Labneh is yogurt strained until it becomes the consistency of a soft cream cheese. You can make it yourself by straining yogurt. If you start with Greek yogurt, you are already half-way there. Otherwise, if you have a Middle-Eastern or international market near you, you can buy it already made.

Za'atar is a Middle Eastern seasoning made here with thyme, sesame seeds, sumac which is slightly tangy/sour and salt. In the Middle East, the herb is usually something called Hysop, I have read. Or other herbs indigenous to the area the Za'atar is being made. 

Thanks for the awesome explanations of labneh and za'ata, ChicagoTerry. ThankYou!!!
post #21 of 24
Thread Starter 
Quote:
Originally Posted by teamfat View Post




I think this is a yellow brandywine. I seem to have misplaced the map of my garden. 581 grams. The sweet 100 might be a gram.

mjb.

Nice picture, those little sweet tomatoes can be addictive, I have only seen the little yellow ones though,........i could eat those things till my toungue got blisters on them...."hahahaha
post #22 of 24

Gazpacho, chilled tomato soup (topped with fresh crabmeat or shrimp), or fresh/uncooked tomato sauce over pasta is another option.  Rub your serving bowls with cut garlic, add your hot cooked pasta, diced tomatoes, garlic, basil etc., and top with fresh parm/reg, if desired.  Perfect Summer dish. Rub your bread/baguette with cut garlic and fresh tomatoes.

post #23 of 24

Chicken Tajine with Tomato Jam. 

First, in a cold dish, assemble the chicken, cilantro stems, roots and leaves, ginger, garlic, finely minced onion and saffron. Bring to temp very slowly, and simmer very slowly for a few minutes so the chicken start cooking. 

 

 

 

Then put the chicken pieces aside and add a LOT of diced fresh tomatoes, cook very slowly for a loooong time to make the tomato jam.

 

 

 

When the jam is ready (it can easily take 2 to 3 hours so just be really patient) add a little bit of honey. Finish cooking the chicken pieces in the tomato jam, and serve with couscous or fresh Morrocan bread:

 

post #24 of 24
Thread Starter 
Quote:
Originally Posted by Cerise View Post

Gazpacho, chilled tomato soup (topped with fresh crabmeat or shrimp), or fresh/uncooked tomato sauce over pasta is another option.  Rub your serving bowls with cut garlic, add your hot cooked pasta, diced tomatoes, garlic, basil etc., and top with fresh parm/reg, if desired.  Perfect Summer dish. Rub your bread/baguette with cut garlic and fresh tomatoes.
Thanks Cerise, great idea on how to use the garlic!!!

I have no idea what gazpacho is? What does it taste like?
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Fresh ToMaToEs!!!!!!!