What are your favorite tomato recipes? Here are two of mine:

Blue Cheese Broiled Tomatoes

BLUE CHEESE BROILED TOMATOES

*(Note: The first time I made this, I just placed the tomatoes under the broiler for a minute or so as per instructions. The second time, I preheated the oven to 350 F, placed tomatoes with blue cheese topping on a 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).

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)

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 a 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.

http://www.recipezaar.com/43913

 
Roasted Tomatoes with Garlic and Gorgonzola

ROASTED TOMATOES WITH GARLIC AND GORGONZOLA

INGREDIENTS:

6 Roma tomatoes, sliced in 1/2 lengthwise
2 tbsp olive oil, divided (I used 2 Tbsp for mixing, and 2 tsp for drizzling)
2 cloves garlic, minced (I crushed, then chopped)
1/4 tsp kosher salt (I used 1/8 tsp fine salt)
1/4 tsp freshly ground black pepper
1/2 cup plain bread crumbs (I used whole wheat panko)
1/2 cup finely crumbled Gorgonzola or grated Parmesan cheese (or 1/4 cup of each, mixed together) (I used about 5 Tbsp Parmigiano Reggiano and 3 Tbsp blue cheese)
1 tbsp chopped fresh flat-leaf parsley

DIRECTIONS:

Preheat the oven to 375 degrees F. Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.

In a large bowl, mix together 1 tablespoon of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated.

Marinate the tomatoes for 10 minutes.

In a small bowl mix together the bread crumbs and Gorgonzola cheese.

Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown. (I baked about 23 minutes, until tops browned).

Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately. From the poster: "I placed the 12 halves around a huge plate and piled a big salad in the middle...."

From Giada De Laurentiis
Posted at:
http://www.jemangelaville.com/2009/01/05/hello-2009-roasted-tomatoes-with-garlic-and-gorgonzola/
(original recipe at:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-tomatoes-with-garlic-gorgonzola-and-herbs-recipe/index.html

http://www.jemangelaville.com/2009/01/05/hello-2009-roasted-tomatoes-with-garlic-and-gorgonzola/

 
blushing to admit this, but my absolute favorite summer tomato dish

is tomatoes right out of the garden sliced and piled on trashy white bread with hellmann's mayo and a grind of pepper. i will look for it and post if i find it, Ron, i think, posted a recipe for a tomato pie years ago on Gail's. it was the kind of thing that you just didn't put into the fridge, just sat down on a comfy chair and ate the rest of when the family was sleeping.

 
You just described MYabsolute favorite sandwich too! Good thick white bread slices but I use the

pepper from the McCormick's can. Don't know why, but the fresh grind of pepper (which I mix myself at Central Market) just doesn't do it for me! And it HAS to be Hellman's!

In the 80's we lived in Kingston Jamaica. Most of our grocery items came from the commissary at Guantanamo. We did have a very small commissary managed by one of the spouses. Because it was so small we could order only limited items from Miami, and generally only one brand of each item. We suffered what are hereafter known as the "mayonnaise wars", between the Hellman's crowd and those poor mistaken folks who were insisting on the Kraft alternative (can't remember the name). The manager ended up quitting her job because she couldn't get her brand. It was a bitter battle.

 
REC: Fresh Tomato Pasta and Cream Sauce

This is to die for, especially if you can get that super-fragrant, fresh tomatoes and make sure you add the basil just before you serve it.

Cook a couple of Italian sausages separately and throw in when you put this all together, very good.

FRESH TOMATO PASTA AND AND CREAM SAUCE
Printed from COOKS.COM
This is excellent.

12 fresh plum tomatoes
1 onion, diced
1 clove garlic, diced
4 tbsp. butter
Parsley
Oregano
Basil, fresh
Salt
Freshly ground black pepper
1/2 c. heavy cream
Fresh cooked pasta

Peel and coarsely chop tomatoes. Reserve juice. Mix tomatoes, juice, parsley, oregano, basil, salt and pepper. Let stand. Melt butter in large pan. Add onion and garlic. Saute for 10 minutes.

Add tomatoes, mix. Cook over medium heat 1/2 hour. Add cream. Heat through. Serve over fresh cooked pasta.

 
Creamy Fresh Tomato & Basil Pasta

* Exported for MasterCook 4 by Living Cookbook *

Creamy Fresh Tomato & Basil Pasta

Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories : Cheese Main Dish
Pasta Vegetable
Vegetable


Amount Measure Ingredient -- Preparation Method

3 large fresh tomatoes
1/2 cup chopped fresh basil
3 Tbs olive oil
2 Tbs balsamic or red wine vinegar
2 Tbs sliced scallions
1/2 tsp salt
1/4 tsp ground black pepper
1 16-oz box uncooked penne pasta
1 5.2-oz pkg soft cheese with garlic and fine herbs (Boursin?)

1. Use tomatoes held at room temperature until fully ripe. Core tomatoes and
coarsely chop (makes about 4 cups). Set aside in large bowl with basil,
olive oil, vinegar, scallions, salt and black pepper. Meanwhile, cook pasta
according to package directions. Drain pasta; return to saucepan. Add cheese
and reserved tomato mixture. Stir until cheese melts and forms a creamy
sauce. Serve immediately. Garnish with basil leaves and tomato wedges.


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No need to blush! My favorite of all time is

Dietz & Watson German bologna sliced very thin with Jersey tomatoes and a generous spread (Lol) of Hellman's mayo on trashy white bread and served room temperature or slightly soggy.

This originated from the picnic sandwiches Mom made for we kids for outings on Dad's sailboat (by the time we had lunch, the sandwiches were soggy).

It is such a TREAT and I have to have it ever so often!

 
My two are just sliced tomatoes topped with cottage cheese sprinkled with Lawry's seasoned salt and

pepper or cut up in a bowl and drizzled with red wine vinegar & oil, salt, pepper, crumbled feta maybe some scallion tops marinated and piled on crisp toasted rustic bread.

 
Roasted Tomato Soup

I like this served just warm- with a dollop of guacamole in the center.

ROASTED TOMATO SOUP (serves 6)

3 lbs tomatoes, cored
1/3 C olive oil
6 chopped garlic cloves
2 T chopped fresh thyme
2 C chopped onion
1 C packed basil leaves, minced
2 C chicken broth
1/2 C cream
salt and pepper

Drizzle 1/4 C olive oil over tomatoes in roasting pan. Sprinkle with garlic and thyme.
Roast at 350° for one hour, turning occasionally. While the tomatoes are roasting, scald the cream: heat it in a saucepan, medium-low, until a film forms on top (do not boil!) Remove from heat.
In a pan, cook onions in remaining oil until softened. Add tomatoes and minced basil, and cook 5 minutes. Add broth, bring to a boil, and simmer for 5 minutes, stirring constantly. Force through sieve and return to pan. Add cream and season.

 
Simple favorite - sliced tomato, mozzarella and basil! My granddaughter loves mozzarella but .....

doesn't eat the rest. When I gave her just mozzarella recently she said why didn't you make it the special way. I said - you don't eat the others and she replied but the taste comes off on the cheese and it has the yummy taste of everything!

 
Cherry tomato salad

Subject: Pine Nut Tag- Cherry Tomato Salad


Cherry Tomato Salad
Submitted by: Keren
This recipe was passed on by a friend and has been passed on to many more friends. It is a colorful and delicious salad served in a self made vinaigrette. Always an excellent choice when entertaining for dinner.
Servings: 6

Ingredients:
40 cherry tomatoes, halved
1 cup pitted and sliced green olives
1 (6 ounce) can black olives, drained and sliced
2 green onions, minced
3 ounces pine nuts
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon white sugar
1 teaspoon dried oregano
salt and pepper to taste



Directions:
1. In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
2. In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
3. In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.

 
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