[kuan]

Thank you for giving me the opportunity.  Since it will be coming up on Summer here in the Northern Hemisphere this month's challenge will be the TOMATO. 

 

[koukouvagia]

A beautiful topic!

 

[genemachine]

Our second tomato challenge. Too bad I already burned my best one with the confit tomato/aubergine millefeuilles in the first one. Now I have to THINK. Oh, the pain

 

[maryb]

Sigh not in season here yet and grocery store tomatoes are dreck!

 

[teamfat]

Cool! Another visit to a very popular topic.  And I too will not have any fresh of the vine for 7 - 8 weeks yet. But I won't let that stop me.

mjb.

 

[koukouvagia]

I've had my eye on a tomato pie!

 

[mike9]

I agree - though not "in season" it will make it more challenging.  Besides maybe thin out the larders and freezers some for the new batches coming later this summer.

 

[kuan]

Just go ahead and release some of that sunshine from last year's cannings.    

 

[wesgraham]

Awww Man! I just used up the last of my Purple Charokee Tomatoes too. Fresh ripe off the vine.

 

[maryb]

Pretty much out of last years tomatoes, one bag in the freezer of mixed color is it. Was a bad year for tomatoes.

 

[bob hyneman]

Okay so when I make a dish,  where do I send it,  'cause I am a force to reckoned with when it comes to tomatoes.

 

[koukouvagia]

Okay so when I make a dish, where do I send it, 'cause I am a force to reckoned with when it comes to tomatoes.

You post it here on this thread.

 

[bob hyneman]

ty

 

[pitufina73]

Omg my favorites! I love tomatoes!

 

[teamfat]

Lovin' it! Given the entries so far this should be a top contender.

t-mac.jpg

• teamfat
• Jun 6, 2015

I started work about 5 am this morning. Finished my last pickup after 5 pm. Got home all pumped up and inspired to create greatness!

In the past I have admitted my fondness for this particular dish. Here's how I do it.

Get pot of salted water going on the stove.

Put 1/4 milk and 1/4 cup butter into a 1 cup metal measuring cup.

Place the measuring cup on stove top as close to flame as possible.

When water is at a rolling boil add the macaroni, stir for 20 - 30 seconds to avoid clumping.

After the appropriate amount of time start checking for doneness. When done put pasta in colander, return pot to burner, flame set to low.

Dump the warmed butter and milk mixture into the pot. Whisk to get all the butter melted.

Turn off flame, add cheese packet, whisk until well blended.

Add cooked macaroni and stir to coat.

Of course for this magnificent challenge entry I sliced about a dozen grape tomatoes and stirred them in.

To be honest I wasn't totally exhausted I also did some simple pork schnitzel as part of the meal.

So there, the bar has been set. Show us what you've got!

 

[clairelv]

i love tomatos. beautiful and delicious  ....

 

[bob hyneman]

That lloooks really good teamfat.

Lovin' it! Given the entries so far this should be a top contender.

t-mac.jpg

• teamfat
• Jun 6, 2015

So there, the bar has been set. Show us what you've got!

That looks really good, But i am thinking Bruschetta on croustinis.

 

[cerise]

Visions of anything Caprese is dancing in my head.  I luv tomatoes.

 

[koukouvagia]

@teamfat I love it! I have my own method of making the boxed stuff and it's not bad. I get the "creamy" labeled stuff and then I mix thr powder with the milk or cream if I'm feeling sinful and let it sit stirring occasionally. Te. I cook the pasta al dente and strain. I stir it really butter and the cheese powder mix and it's really not a bad meal on the quick. Haven't done it in ages though, I'm inspired now.

 

[bob hyneman]

Teamfats pic makes me hungty,  but wait, just wait.