Way too many, very juicy, smallish tomatoes. Any ideas?

Roast them with a bit of...

garlic, your favorite herbs and good olive oil.

Toss with pasta, spread on crostini, dip with pita chips...

 
Cindy, I love these "Quick stewed tomatoes" from Martha Stewart

Quick "stewed" tomatoes

Serves 4 Prep Time: 10 minutes Total Time: 25 minutes

Halving some of the tomatoes gives this side a range of textures

1 tablespoon butter
2 celery stalks, thinly sliced
1/2 medium onion, diced
coarse salt and ground pepper
2 pints grape or cherry tomatoes, 1 pint halved
1/4 teaspoon dried basil

In a large saucepan, heat butter over medium. Add celery, onion, and 1/2 cup water; season with salt and pepper. Cook, stirring occasionally, until water has evaporated and celery is tender, 7 to 10 minutes.

Add tomatoes, cook until tomatoes are soft and juicy, 3 to 5 minutes. Stir in basil; season with salt and pepper.


Edited: Just found the recipe online with photo.

http://www.nydailynews.com/lifestyle/food/2007/09/23/2007-09-23_recipe_quick_stewed_tomatoes.html

 
GayR, These sound perfect, my tomatoes are a little bigger, but I think it will work just fine.

 
I love this salad!! Hope you enjoy it. I just use

whatever tomatoes I have on hand.

Grilled Feta with Tomatoes

To serve 6.

1 lb mixture of tomatoes (red, yellow, little, big)
Butter lettuce (I use whatever looks good — mesclun, baby romaine)

1 lb chunk feta cheese (packed dry)... I use about half this amount
2 tbsp extra-virgin olive oil
Bunch of fresh basil
1/4 cup good quality olive oil
Freshly ground pepper

Slice tomatoes and arrange on serving plates with lettuce.

Cut feta into 6 even slices and place on lightly oiled cookie sheet (I line it with parchment so I don’t have to wash the pan)
Drizzle with 2 tbsp oil and heat under broiler until lightly browned (in our oven this takes 3 – 5 minutes). Place feta on top of tomatoes.

Chop basil and sprinkle over salad. Drizzle with oil and sprinkle with pepper.

Note — sometimes I make a simple dressing using balsamic vinegar, olive oil, salt and pepper...

From A Year of the Best – best of bridge series

 
I did a load of them last night. REC: Poulet Provencal

This is our favourite roast chicken. I think it is called 'Braised' in the real recipe but I can't figure out why.

I used about 25-30 cherry tomatoes last night and it was beyond wonderful.

Roasted Chicken with Tomatoes and Olives (Poulet Provencal)
Gourmet | March 2008


1 pound tomatoes (3 to 4 medium), cut into wedges
2 large onions, cut into wedges, leaving root ends intact
1/2 cup drained brine-cured black olives, pitted if desired
4 large garlic cloves, sliced, plus 1 teaspoon minced

3 tablespoons olive oil, divided
2 teaspoons herbes de Provence, divided
1/2 scant teaspoon fennel seeds, lightly rubbed
1 whole chicken (about 3 1/2 pounds)

Preheat convection oven to 400°F for regular oven to 425°F with rack in middle.
Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.
Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish. (Can sprinkle on additional H de P)
Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour.
Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.

MY notes: better to leave the veg out for the first 15 minutes. Used Nyons olives. Cherry tomatoes, uncut work well. Be generous with the amount of rub for the chicken.

 
Judy, do you drain off any watery juices that

come from the tomatoes while they're roasting???...or just leave the juices and incorporate into the finished tomato dish?

 
Depends on what I'm using them for

if it's a pasta sauce, they stay, if I don't want a lot of liquid, I may drain them off, but save for another use.

The yankee in me resists tossing anything usable!

 
Rosie, these look amazing!

And...I am heading to the Greek Isles next week!
Oh my...I can't wait to try all the new foods.
I think I will be in heavy repentance mode between trip and T-Day!

 
OOps, this should be here-Thanks to every one of you, the tomatoes keep coming, so I'll probably mak

make all of these recipes.

 
I'm jealous. Both of my parents are from Rhodes. This is the

best time of the year to visit Greece.

 
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