OMG Tomatoes are in! The Farmers Market this morning was loaded with local tomatoes....

B

barbara-in-va

Well-known member
I brought home more tomatoes then two people can possible eat. I think I bought some at every stall that was selling them, I have no will power when it comes to beautiful tomatoes. I think I will start with:

BLT's for lunch

hugh tomato salad with dinner

a tray or two of Steve2 in LA's delicious oven dried tomates (oooo I can smell them now.....)

What next? What do you like to do with the first summer tomatoes?

 
We have had our first German Johnsons from our own garden and this

week they hit the farmers' market. The John's Island (SC) tomatoes have been in for a month. I've just been enjoying them sliced. I buy green ones every week for fried green tomatoes and keep letting them get ripe and not making them.

 
After about 4 years of growing nothin' I have planted 30 tomato plants in my big ol' front yard. . .

I use the front yard because it has been mulched for years and the soil is wonderful and is so protected from moisture loss by a thick layer of wood chips that I don't have to water things much, even in the summer here.

I have no heirlooms planted, just my favorites: 12 Romas, 12 Celebrities and 6 Supersteaks. The Celebrity and Supersteaks won in a taste off run in the Los Angeles Times Sunday magazine, oh, probably 6-8 Years ago. They taste great and grow great here.

To do with fresh tomatoes: eat fresh, whole; BLTs or CLTs (cheese. . . ); salad, chopped with avocado, celery, iceberg lettuce and ranch dressing; I want to try a good gazpacho this year; and fresh salsa with dead ripe tomatoe--there ain't nothin' better!

I want to can 'maters too, so I am sure I will have enough for to eat fresh and jar up.

 
If you have fresh pesto, broil tomato halves slathered with it- absolutely delicious and simple

 
Gotta love Moyn's Killer Tomatoes Rec inside

These are great! Here is her original post from Gail's. It is very forgiving. I have added some chopped red peppers, pignoli nuts and scallions. (Thanks Moyn for a great recipe!)



Killer Tomatoes : Outrageously delicious: Recipe
5 med firm, ripe tomatoes
Pepper
3 tbs butter (Margarine)
3 garlic cloves, minced (To taste)
1/4 cup minced onion
1 10 oz pkg frozen spinach, thawed
2 1/2 tbs sour cream
1 3 oz pkg cream cheese, softened
1 cup shredded mozzarella
1/2 cup grated Parmesan (I use Romano or
Asiago)
1 tsp chopped fresh basil (I like more!)
1/2 cup dry bread crumbs, + more,for topping

Cuts tops off tomatoes. Using tsp, carefully
remove, and reserve the pulp. Force pulp
thru strainer, rendering at least 1/2 cup of
juice. Lightly sprinkle pepper inside the
tomato shells; invert on paper towels, and
let drain. Over low heat, melt 2tbsp of
butter in akillet. Add the garlic & onion &
saute until soft, (about 5 min) Set aside.
Drain thawed spinach , VERY Well.
Combine spinach, sour cream, cream cheese
mozzarella, Parmesan, basil, & 1/2 cup of the
bread crumbs in food processor; blend
thoroughly. If mixture appears too thin,
gradually add more bread crumbs, if it's too
thick, add more tomato juice.. Refrigerate
30 minutes.
Meanwhile, preheat oven to 350. Scoop the
filling mix into the tomato shells. Do not
overpack. Top with more bread crumbs and dot
with bits of the remaining butter. Place in
lightly greased baking dish & bake for 20 -
30 minutes. Makes 5 servings

This is a wonderful accompaniment for steaks
or chops on the grill. It also makes a
lovely luncheon main dish... with a crisp
green salad & some freshly baked bread.
Enjoy!

 
Two REC: Tomato Cheese Pie With Crumb Crust and Blue Cheese Broiled Tomatoes...

These are both great.

TOMATO CHEESE PIE WITH CRUMB CRUST

In addition to the spices listed, I added some onion powder and a few pinches of oregano. Great as a side dish or as a main meal for two along with a tossed salad.

INGREDIENTS:

1 1/2 cups fresh breadcrumbs (I used dried)
3 tablespoons butter or margarine, melted (I used unsalted butter)
1/2 cup grated parmesan cheese, divided (I used Parmigiano Reggiano)
2 large firm tomatoes, sliced (I used 5 medium to medium/large plum tomatoes)
1/2 teaspoon granulated sugar
salt and pepper, to taste
1 teaspoon dried basil
1/2 teaspoon garlic powder
2 green onions, chopped
2 eggs, beaten
1/2 cup half-and-half (I used lowfat milk)
1/2 cup grated swiss cheese (Update: I've also used other cheeses)

DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. Combine crumbs, butter and 1/4 cup (4 Tbsp) Parmesan cheese.
3. Press into greased 9" pie plate and bake for 10 minutes.
4. Remove from oven. Cool completely on wire rack.
5. Re-set oven temperature to 350 degrees F.
6. Spread tomatoes in a layer on the crumb crust (I made two layers).
7. Sprinkle with sugar, salt, pepper, basil, garlic powder, and green onions.
8. Mix eggs with half and half and the grated Swiss cheese, then pour over tomatoes. (I added some salt and pepper to the egg mixture).
9. Sprinkle the remaining Parmesan over the top.
10. Bake for 30 minutes.

Makes 6 side-dish servings.

Edited from Steingrim/Recipezaar


BLUE CHEESE BROILED TOMATOES

INGREDIENTS:

4 large Tomatoes (I used plum tomatoes, about 7 large)
1 tsp sugar
1/2 tsp dried basil
1/4 tsp salt (I used 1/8 tsp)
dash pepper (I used more)
1 cup soft bread crumbs (I used fine dry breadcrumbs)
2 tbs melted butter
1/4 cup crumbled blue cheese (I used a little more)

*(My note: I preheated oven to 350 F. Placed tomatoes with blue cheese topping on baking sheet lined with foil, then baked about 5 minutes on lower middle oven rack, until the tomatoes were just heated through. I then turned on the broiler and broiled a few minutes, until the topping was golden brown).

DIRECTIONS:

1. Cut stems off tomatoes and cut each tomato into two thick slices (in half). Put on broiler rack.
2. Combine sugar, basil, salt and pepper and sprinkle little of mixture on each tomato slice.
3. Add bread crumbs to melted butter and toss lightly with a fork. Add blue cheese and toss again lightly. Spoon on tomato slices and slip under broiler until crumbs are nicely browned, about 1 minute. Serve immediately.

From Recipezaar - Posted by Leslie O

 
Cut them into wedges and toss them into pasta with extra virgin olive oil, garlic, fresh basil, etc.

 
This is in to try file. M. Chiarello's rec: Tomato Steak with Baked Goat Cheese and Herb Salad

Tomato Steak with Baked Goat Cheese and Herb Salad


Ingredients
(Serves 4)

1/4 cup Fine Dried Bread Crumbs
Sea salt, preferably gray salt
Freshly ground black pepper
1/2 teaspoon water
1 egg
4 rounds fresh goat cheese, about 2 ounces each
4 thick, ripe beefsteak tomato slices
2 teaspoons extra-virgin olive oil, plus more for the salad
2 cups lightly packed mixed tender fresh herb leaves such as basil, chervil, tarragon, Italian (flat-leaf) parsley, chives (1-inch lengths), or young cress
Red wine vinegar

Directions

In a small, shallow bowl, mix the bread crumbs with salt and pepper to taste. Add the water and work it in with your fingers to moisten the crumbs lightly. In another small, shallow bowl, beat the egg just until blended. Dip one flat surface of each goat cheese round in the egg, and then in bread crumbs, patting the crumbs in place. Repeat on the other flat surface, leaving the sides of the rounds uncoated. Refrigerate the coated cheese rounds for about 15 minutes.

Center the tomato slices on 4 salad plates. Season with salt and pepper.

Heat a large nonstick skillet over moderately high heat. Add the 2 tablespoons olive oil. When the oil is almost smoking, add the cheese rounds, one coated side down. Cook until lightly browned, about 45 seconds, then turn and cook on the second side until the cheese just feels quivery, about 45 seconds longer, depending on the thickness of the rounds. Place a cheese round on each tomato slice.

In a bowl, toss the herbs with a splash of red wine vinegar, a light drizzle of olive oil, and salt and pepper to taste. Mound the herbs on top of the cheese, dividing them evenly. Serve immediately.

 
T&T Baked Tomatoes with Goat Cheese en Papillote- this is also a tasty recipe

BAKED TOMATOES WITH GOAT CHEESE EN PAPILLOTE (serves 4)
2-1/2 lb. zucchini, halved lengthwise
2-1/2 lb. yellow squash, halved lengthwise
1 tsp salt
12 ripe plum tomatoes, cored, halved lengthwise, seeds squeezed out
8 oz. Montrachet goat cheese at room temperature
3/4 tsp pepper
3/4 C chopped fresh basil
1 tsp olive oil
4 parchment squares, 12x12”
Scoop out and discard seeds and pulp from zucchini and squash. Shred remainder of squash and zucchini. Place in colander with 1/2 tsp salt, and set aside for one hour. Sprinkle insides of tomatoes with 1/4 tsp salt. Place on paper towels to drain for 30 minutes. In small bowl, combine goat cheese with 1/2 tsp pepper and 1/2 C basil. Mix and form into a log, 1" in diameter. Cut the log into 12 portions. Place slice of cheese mix on one tomato half. Cover with another half. Repeat. Using your hands, squeeze remaining water out of squash/zucchini mix. Toss with oil and add salt, pepper and basil. Spoon mixture onto one side of four parchment squares. Arrange 3 stuffed tomatoes on top of squash in each package, fold, seal*, and put on baking sheet. Refrigerate up to 5 hours. Preheat oven to 350°. Bake on bottom rack for 20 minutes. Cut packets open and serve.

*Making Parchment Packets: First fold each parchment square once diagonally, then open it back out. Put all the stuff on ONE side of the fold, nearer the fold than the edge. Seal the edges by rolling over in little tight overlapping folds, all around the outside.

 
This is one of my favorite (simple) recipes...

Slice about 1/4-inch thick and drizzle a little bit of olive oil over them. Salt lightly and put a little grated garlic on top.

Broil just until they start to wilt. Yummmmm.

 
Rec: Moyn’s Tomato Salad

Moyn’s Tomato Salad

In a big bowl combine:

5 or 6 luscious plum tomatoes cut in 1/8's
about 5 scallions, sliced or a small red onion, thinly sliced
4 or 5 cloves of garlic, minced
zest one lemon
about 7 or 8 large leaves of fresh basil, chopped
oregano to taste (I used fresh)
some chopped parsley
drizzle the whole thing with extra virgin olive oil
add some sea salt and freshly ground black pepper
and mix up the whole mess.....
Allow to marinate for a few hours (not overnight, or the tomatoes will "lose" their fresh taste), and stir every now and then to redistribute the marinade.
At the very last minute I added some crumbled feta cheese...but it would be great with grated Parmesan or Asiago or even Manchego

Moyn’s notes: It’s wonderful..... and delicious to sop up the juices with some French bread or crusty roll

Pat's notes: I find I only have to let this sit about 20-30 minutes for the flavors to marry, then add the feta and combine just before serving. Goes great with bbq. Sometimes I also add some kalamata olives. Sometimes I serve on a bed of chopped romaine or other lettuce which also picks up the extra dressing.

 
Rec: Tomato, Caper, Olive and Blue Cheese Salad

Tomato, Caper, Olive and Blue Cheese Salad

6 large tomatoes, sliced
2 tbsp balsamic vinegar
5 tbsp olive oil
1/3 cup halved pitted Kalamata olives
1/3 cup crumbled blue cheese (about 2 oz.)
2 tbsp drained capers
4 anchovies, drained, chopped, optional (I omit)
Fresh basil leaves

Arrange tomatoes on large platter. Drizzle with vinegar, then oil. Sprinkle very lightly with salt and generously with pepper. Sprinkle with olives, blue cheese, capers and anchovies, if desired. Garnish with basil leaves and serve. (I chopped a few basil leaves and crumbled over the salad.)
Serves 6.

Pat's notes: This attractive and easy salad was on the cover of Bon Appetit's August 1995 issue. I think it is equally good with or without the Kalamata olives.

http://www.epicurious.com/recipes/recipe_views/views/593

 
Rec: Chopped Vegetable Salad with Feta and Olives

Chopped Vegetable Salad with Feta and Olives

1 large head romaine lettuce, finely chopped (about 8 cups)
4 medium plum tomatoes, seeded, finely chopped (about 1 1/2 cups)
1 large cucumber, peeled, seeded, finely chopped (about 1 1/4 cups)
1/2 cup chopped red onion
1/4 cup olive oil (preferably extra-virgin)
3 tablespoons red wine vinegar
1 cup crumbled feta cheese (about 4 ounces)
1/2 cup pitted halved Kalamata olives or other brine-cured black olives

Combine first 4 ingredients in large bowl. Drizzle oil and vinegar over. Season with salt and pepper. Toss to coat. Mix in feta cheese and olives and serve. Serves 4.

Source: Bon Appetit

Pat’s note: Sooo good, especially with fresh summer tomatoes. Sometimes I add yellow or orange bell pepper – very pretty.

http://www.epicurious.com/recipes/recipe_views/views/5474

 
Rec: Pico de Gallo

Pico de Gallo

In a bowl, mix:
2 cups diced fresh tomatoes
1/2 cup finely diced onion
2 tbsp minced jalapeno chiles
1/4 cup minced fresh cilantro
2 tbsp fresh lime juice
1 clove garlic, minced
salt to taste (don't omit, it brings out the flavors and juices of the other ingredients)

Can be used right away but if time permits, cover, refrigerate and allow flavors to blend for at least an hour. Yield: about 2 cups. Great served with tortilla chips, or on tacos, quesadillas, eggs, omelets and other baked breakfast casseroles.

 
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