You Say Tomato

September 14, 2008 · 9 comments · Print This Post

in Garden / Crafty, To Buy / To Try

I Say Tomato

Yesterday my mom gave me a very generous bagful of garden fresh tomatoes. Apparently the plants she grew in her flower bed produced wildly this year and she’s been inundated with all manner of the ruby red produce (thank you again mom). This makes me insanely jealous as I so desperately want to have a “green thumb” and unfortunately can barely even keep a window box of hearty herbs alive. I wont even get into the state of my houseplants…

Now that I have my own table full of tomatoes I’d love to hear some of your ideas on what I should do with them. Is a homemade pasta sauce the best way to go, or maybe salsa? Please take a minute to post your favorite tomato recipe suggestion in the comments, but please hurry! I wouldn’t want them to go bad before I can enjoy them.

{ 9 comments… read them below or add one }

1 F_D September 14, 2008 at 9:37 am

Ah man! There’s a great sauce recipe in the Stonewall Kitchen Harvest cookbook. I’ll abbreviate as best I can…:

15 cloves garlic
8 lb. ripe tomatoes (any kind)
10 medium onions (quartered)
1 cup chopped fresh herbs (your choice)
1/4 cup olive oil
salt/pepper to taste

Preheat oven to 450ª

Quarter the tomatoes (no peeling or seeding)

Chop 5 cloves of garlic, leave the other 10 whole

Combine/toss everything in a large roasting pan

Put in the 450º oven; gently stir after 25 min; gently stir after another 25 min; roast for another 45 minutes

Remove and taste. If too bitter, add a little sugar (3-4 tablespoons)

Cans and freezes well; tastes great. And uses up a s***load of tomatoes.


2 caviar and codfish September 14, 2008 at 12:22 pm

I would just heat them up in a skillet with olive oil, shallots, and basil to add to some good pasta. Are they mostly baby-sized? I usually don’t make sauce with those since they’ll be too much skin, but you could try it. Maybe some salsa or guacamole with chunks of tomato in it?


3 emma September 14, 2008 at 12:38 pm

slow roast ’em in the oven…delicious. or some kind of tart? jealous…


4 julia September 14, 2008 at 2:55 pm

When I was little, my mom would always make this salad during the summer. It’s super simple and best when left to marinate overnight. I don’t typically measure anything when I make it, I just eyeball it so please know that these measurements are optional.

5-6 good sized tomatoes cut and quartered and then in half (roughly bite sized)
1 large white or purple onion, (cut in half and slices very thinly)
3 or 6 cloves of fresh garlic (I LOVE garlic, so please change this depending on your preference), roughly chopped
2 teaspoons sugar
2 teaspoons of dried basil
1 teaspoon of dried oregano
2 teaspoons of dried parsley
1 teaspoons of salt
1/2 teaspoon of pepper (few shakes)
2/3 cup of olive oil
6 tablespoons red wine vinegar (it has to be red while, no substitutes)

Put the tomatoes, onions, and garlic into a big bowl. Sprinkle all the dry ingredients over the top of the tomatoes. Add the vinegar and then the garlic and toss. (I usually make this in a bowl that has a lid so I can just shake it to combine all the ingredients). Let it marinate at least 8 hours, tossing a few times. After a while you’ll get the most divine liquid that collects at the bottom of the bowl and tastes so good with a crusty loaf of Italian bread.


5 Michael September 14, 2008 at 10:57 pm

When it comes to fresh tomatoes, I go for the simple joys. At no other time of the year do I eat BLT’s so frequently, and the BLT, I suppose, is a dish that carries its recipe in its name (just add bread and perhaps mayo).


6 Sarah September 15, 2008 at 12:19 pm

I LOVE a good tomato tart. This one is easy and moderately healthy to boot


7 Erin September 15, 2008 at 1:41 pm

Whatever you do, make sure to save a couple just to eat sliced up with a sprinkle of sea salt! YUM!


8 Sara September 15, 2008 at 11:26 pm

You can make a great tomato sauce by cutting the tomatoes in half, sprinkling them with sea salt and dried oregano and roasting them at 425 for about 30-40 minutes. Puree, season to taste and you have a great sauce! It freezes well too.


Leave a Comment

Previous post:

Next post: