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Abbylovi

Tomato Season!

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With so many tomato-crazies on this site, how do we not have a tomato season thread?

 

Last night in a fit of insantity, I decided to make "preserved tomatoes."

 

I blame Martha Stewart.

 

Let's use this thread to say what we're doing with them.

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With so many tomato-crazies on this site, how do we not have a tomato season thread?

 

Last night in a fit of insantity, I decided to make "preserved tomatoes."

 

I blame Martha Stewart.

 

Let's use this thread to say what we're doing with them.

That looks fantastic. How will you use the preserved tomatoes?

 

One of my favorite uses for my oven-dried tomatoes is in an omelet with goat cheese and smoked trout.

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With so many tomato-crazies on this site, how do we not have a tomato season thread?

 

Last night in a fit of insantity, I decided to make "preserved tomatoes."

 

I blame Martha Stewart.

 

Let's use this thread to say what we're doing with them.

That looks fantastic. How will you use the preserved tomatoes?

 

One of my favorite uses for my oven-dried tomatoes is in an omelet with goat cheese and smoked trout.

 

I haven't been able to try them yet because you have to let them sit in the fridge for 24 hours but I think that I'm just going to go simple. On top of eggs, on pasta...

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Fattoush. Soup made with slow-roasted tomatoes and garlic is awesome. Gazpacho of course. Last summer I made tomato granita and loved it, so now that I have an ice cream maker I think I'll try tomato sorbet. Tomatoes peeled and chopped and mixed with chopped garlic, shredded basil, salt and olive oil is delicious tossed with linguine and eaten slightly warm or at room temperature. You can add hot pepper to this but then it is not as delicate or tomato-y. Bruschetta: just garlic-rubbed, olive-oil drizzled grilled bread topped with chopped tomato and a little basil. My favorite is probably a tomato sandwich made with nothing but tomato, salt and good white bread. Nothing else needed. And of course tomato and mozzarella--a marriage made in heaven.

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I haven't been able to try them yet because you have to let them sit in the fridge for 24 hours

I admire your restraint. :P

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Soup made with slow-roasted tomatoes and garlic is awesome.

 

That's what I'll be doing with some of my tomatoes from last night.

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BLTs. Today was the third time since real tomatoes arrived

 

or

 

Dice with feta, cucumber and jalepeno

 

or

 

With fresh mozzerella

 

The farmer who supplies my CSA planted a bunch of tomatoes in her hoop houses, and I totally appreciated the head start on the season.

 

PS

A few weeks ago, I got (finally) Fergus Henderson's book. In most of his salads, he recommends roasting the tomatoes a bit. Because our kitchen is not air conditioned, I cannot imagine doing this, but regardless, as my uses show above, I am especially happy doing nothing to 'em.

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The cover of the current issue of Fine Cooking mentions an article on "12 new ideas for tomatoes." When my husband saw this, he said, "Oh good! I've been wondering what else they were good for, besides eating and throwing at people." :P

 

Fly

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Because I only have cherry tomatoes so far (Sun Golds), I limit myself to standing in the garden and feeding on the tomatoes as I pluck them from the vine. Shortly, there will be enough of these that I won't feel bad about using them for something else, like pasta with uncooked tomato sauce. Once the big tomatoes start to come, I'll be hoarding as many as I can for making Tomato Jam (business comes first, right?). I'll have to fight my husband for them, though. This time of year, his favorite breakfast is a bowl of chunked-up tomatoes tossed with olive oil and salt and pepper (and maybe a little sliced onion) – something he learned from his father.

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Mmmm. I second all of these. I love pasta with raw tomatoes/basil/garlic. I just bought some Cretan rusks at International Foods on Ninth to make panzanella. I have gazpacho in the fridge and had to go get me a cup when I saw this thread!

 

By the way, I can not say 'gazpacho' without thinking of Rossy dePalma in Women on the Verge of a Nervous Breakdown, opening the refrigerator, saying"...mmm, gathpacho!"

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So far my favorite is to take 5 or six varieties of heirloom and small tomatoes and cut them into small pieces, mix in large dice sweet onion, gorgonzola cheese and evoo, sea salt and fresh cracked pepper. Makes a great salad. Next favorite is simple: large rounds of big tomatoes with sea salt and circles of red onion on french bread toasted.

 

For some reason, I do not like cooked/roasted tomatoes.

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PS

A few weeks ago, I got (finally) Fergus Henderson's book. In most of his salads, he recommends roasting the tomatoes a bit. Because our kitchen is not air conditioned, I cannot imagine doing this, but regardless, as my uses show above, I am especially happy doing nothing to 'em.

 

Rob, I got a Cuisinart convection-toaster oven that lets me cook all summer long. It's changed my life. The kitchen doesn't get hot.

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This time of year, his favorite breakfast is a bowl of chunked-up tomatoes tossed with olive oil and salt and pepper (and maybe a little sliced onion) – something he learned from his father.

 

A man after my own heart. :P

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i recommend very strongly marcella hazan's garlic scented tomatoes. crush a lot of garlic and let steep in balsamic with salt for at least 15 minutes. peel and slice tomatoes, strain the garlicky vinegar on top (i don't bother straining) and top with torn basil and cracked pepper.

 

bengali tomato chatni (a dessert kind of thing) is also easy to make and excellent to boot.

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