Tomato Question

If you had a lot of homegrown red, yellow and orange tomatoes, what would you make out of them?

I’m a fanatic of tomatoes, and I’m looking for new ideas.

10 thoughts on “Tomato Question

  1. Fresh tomato sauce.

    Raw tomato sauce if you have the big, juicy heirloom tomatoes. You chop em up and add them to garlic oil and cooked pasta with bite sized pieces of mozzarella and basil. A splash of pasta water. A tiny bit of salt but not much because it messes with sweetness of the tomatoes. I prefer just to heavily salt the pasta water and no salt on tomatoes.

    Caprese.

    Chopped up with olive oil and herbs and serve as a saucd over grilled chicken, fish.

    Ratatouille

    Tomato sandwiches with mayo or BLTs.

    Fresh salsa.

    Raw sweet corn salad with tomatoes, mint, feta. This is the recipe I use, roughly
    https://alexandracooks.com/2017/09/14/mark-bittmans-raw-corn-salad-tomatoes-feta-basil-mint/?ck_subscriber_id=1399837186

    Panzanella with tomatoes

    Nicoise salad

    Gazpacho

    Roasted tomato sauce and roasted tomato jam I’ve made in the past but not in years. There’s recipes online.

    I really prefer just tomatoes in their pure, raw form as much as possible so that’s mostly what I’ve suggested. If you have any fun tomato recipes leave some for us, too!

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  2. If they’re little tomatoes, they make an excellent snack all on their own. Big tomatoes I slice and add to omelets or other egg dishes.

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  3. Mix together chopped tomatoes, parsley, radishes and crunchy purple sauerkraut and serve with whipped cream cheese or creme fraiche and crackers. It might have an official name but I don’t know what it is called.
    Pico de gallo if you like cilantro

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  4. I ate two large bowls of caprese salad (tomatoes, fresh mozzarella, basil, olive oil, salt) each day in July when we had our tomato glut and still did not tire of it. So quick, simple and delicious!
    If you have cherry tomatoes, then I found a lovely easy recipe in a kids’ cookbook: Roll out store-bought puff pastry into a large rectangle, then score an inch-wide border in the pastry. Mix 2 eggs, 10 ounces of ricotta. 2 tbsp fresh copped basil, 1 oz parmesan in a bowl. Spread over the pastry (except for the border), then dot all over with halved cherry tomatoes (about 9 oz – worth), and bake at 400 F for 20 mins.

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    1. I didn’t know it’s called caprese, and I always believed I invented it but it’s my very favorite salad in life, and I also ate it almost every day in July!! I do balsamic vinegar instead of olive oil.

      I’ll definitely try the tomato pie, too!

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  5. We’d probably deal with the tomatoes in three ways.

    Most would get chopped and turned into salsa cruda with finely chopped red onion, finely chopped green onions, black pepper, chipotle or guajillo chiles, and salt.

    Some would find their way into a British style rogan josh.

    The rest would become part of teaching the GF how to make Persian food, so they would get used up in khoresh, shashlik, or even mirza qasemi.

    We don’t have a Persian joint within 100+ miles of us, and even doing this means we buy the spices in Jacksonville, Orlando, or even as far away as Atlanta.

    The latest shirin polo made from scratch instead of spice packets turned out pretty well.

    A few leftover tomatoes would wind up in the dehydrator and turned into dried tomatoes, especially the more colourful varieties, so we can have them on flatbreads.

    This is a bit more Levantine or perhaps also Israeli than Persian, but have you tried homemade shakshouka?

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