Comments on: You Say Tomato

By: Sara

Sara — Tue, 16 Sep 2008 03:26:24 +0000

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.

By: Erin

Erin — Mon, 15 Sep 2008 17:41:23 +0000

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

By: Sarah

Sarah — Mon, 15 Sep 2008 16:19:24 +0000

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

http://icookgood.blogspot.com/2008/08/affair-of-tart.html

By: Michael

Michael — Mon, 15 Sep 2008 02:57:36 +0000

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).

By: julia

julia — Sun, 14 Sep 2008 18:55:05 +0000

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.

By: girlieerin (Erin Nichols)

girlieerin (Erin Nichols) — Sun, 14 Sep 2008 18:29:20 +0000

Help! Oodles of tomatoes – what should I do? http://tinyurl.com/6okj4o

By: emma

emma — Sun, 14 Sep 2008 16:38:23 +0000

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

By: caviar and codfish

caviar and codfish — Sun, 14 Sep 2008 16:22:17 +0000

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?

By: F_D

F_D — Sun, 14 Sep 2008 13:37:18 +0000

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.