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So what are we doing with our tomatoes this year?
Posted on 6/14/21 at 11:55 am
Posted on 6/14/21 at 11:55 am
Mine are coming in strong now
I’ve been eating tomato sandwiches but I may roast a bunch of them next.
I’ve been eating tomato sandwiches but I may roast a bunch of them next.
16
Posted on 6/14/21 at 11:57 am to tewino
Make a homemade ketchup.
I love roasted tomatoes that are really roasted and caramelized. They freeze well and can be used for pizzas, soup, sauces...
I love roasted tomatoes that are really roasted and caramelized. They freeze well and can be used for pizzas, soup, sauces...
Posted on 6/14/21 at 11:58 am to tewino
I've been making cucumber, tomato, onion salad with cucumbers and tomatoes from the garden. Tomato sandwiches as well
Posted on 6/14/21 at 12:14 pm to tewino
Saw someone post earlier that they roasted them in bacon fat and oregano and seasonings. Then stewed some summer squash and zucchini and topped it with the roasted tomatoes in a casserole dish. Top with homemade seasoned breadcrumbs and parm and bake.
This post was edited on 6/14/21 at 12:15 pm
Posted on 6/14/21 at 12:41 pm to tewino
I fed raccoons.
They waited until they were almost ripe then wiped us out overnight.
They waited until they were almost ripe then wiped us out overnight.
Posted on 6/14/21 at 12:52 pm to tewino
I cut a bunch of my cherry tomatoes in half on friday and dried them in the oven at 225 for 3 hours. I sauteed some diced zucchini then tossed the tomatoes in with s$p, parm, and a little parsley. I usually have them with moz and balsamic vinegar for a late snack. The creoles, cherokee purples, and brandywines normally get eaten like apples.
This post was edited on 6/14/21 at 12:54 pm
Posted on 6/14/21 at 1:01 pm to tewino
quote:
tomato sandwiches
Posted on 6/14/21 at 3:26 pm to tewino
I have a plant but it's the yield is tiny and this hybrid seed was much smaller than expected. They are delicious though. I was hoping to make a pasta sauce but I've just been slicing them for bagels and eating them like a caprese salad.
Posted on 6/14/21 at 6:09 pm to tewino
Tomato pie
Pie crust on the bottom
Sliced and drained tomatoes, layered with salt/pepper and basil in between each layer.
Top with shredded cheese/Mayo combination. I’ve also used a spicy goat cheese that was delicious.
Bake at 350 for 20-30, until cheese is browned.
Pie crust on the bottom
Sliced and drained tomatoes, layered with salt/pepper and basil in between each layer.
Top with shredded cheese/Mayo combination. I’ve also used a spicy goat cheese that was delicious.
Bake at 350 for 20-30, until cheese is browned.
Posted on 6/14/21 at 6:48 pm to tewino
So far, only tomato sammiches...
This post was edited on 6/14/21 at 6:50 pm
Posted on 6/15/21 at 5:44 am to tewino
People who can successfully grow tomatoes have obviously made a pact with Satan.
Posted on 6/15/21 at 11:03 am to tewino
BLTs, caprese salad, pico de gallo, salads
Posted on 6/15/21 at 5:39 pm to tewino
waiting for the okra to come in. Love me some tomato and okra with onions.
Posted on 6/16/21 at 9:16 am to tewino
I’d be making some salsa and jar it.
Posted on 6/16/21 at 8:14 pm to tewino
I was flipping through my newest Ottolenghi book and realized I sticky-noted a recipe that would be great to make with fresh tomatoes.
You toss cherry tomatoes (or any, really) with olive oil, cumin/cumin seeds, light brown sugar, sliced garlic, thyme, oregano sprigs, finely shaved strips of lemon skin, flaky salt, and ground pepper. Mix well and roast on baking sheet 2 inches from the top of the oven at 425 for 20m until the tomatoes blister and the liquid is boiling.
Then switch to broil and go another 6-8 until tomatoes start to blacken.
Combine whole fat Greekk yogurt with some lemon zest and a tiny bit of flaked salt (be sure the yogurt is fresh out of the cold fridge). Smear the yogurt into a wide shallow bowl and create a dip in the middle of it like they do with hummus in restaurants.
Spoon the scorching hot tomatoes on top, along with the juices/garlic/herbs. Garnish with fresh oregano and chile flakes.
No idea if the recipe is online, but I have the book if anyone would want it. I doubt exact amounts matter much, to be honest.
You toss cherry tomatoes (or any, really) with olive oil, cumin/cumin seeds, light brown sugar, sliced garlic, thyme, oregano sprigs, finely shaved strips of lemon skin, flaky salt, and ground pepper. Mix well and roast on baking sheet 2 inches from the top of the oven at 425 for 20m until the tomatoes blister and the liquid is boiling.
Then switch to broil and go another 6-8 until tomatoes start to blacken.
Combine whole fat Greekk yogurt with some lemon zest and a tiny bit of flaked salt (be sure the yogurt is fresh out of the cold fridge). Smear the yogurt into a wide shallow bowl and create a dip in the middle of it like they do with hummus in restaurants.
Spoon the scorching hot tomatoes on top, along with the juices/garlic/herbs. Garnish with fresh oregano and chile flakes.
No idea if the recipe is online, but I have the book if anyone would want it. I doubt exact amounts matter much, to be honest.
Posted on 6/16/21 at 8:15 pm to tewino
Gumbo, duh
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