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SUBMISSION Thread for Tomato Challenge 1/11/22
Posted on 1/11/22 at 8:59 am
Posted on 1/11/22 at 8:59 am
And just like that, we’re back with another fun food challenge!
This is the thread for submitting your tomato dishes. Submissions will be accepted from 9:00 am today until 8:55 am tomorrow morning. There is still time to create a dish!
Your submission must include AT LEAST one picture and a description of the dish. You can submit a detailed recipe, but that is not a requirement. The pic(s) must be of your dish, not a random internet pic.
May the best tomato dish win!
This is the thread for submitting your tomato dishes. Submissions will be accepted from 9:00 am today until 8:55 am tomorrow morning. There is still time to create a dish!
Your submission must include AT LEAST one picture and a description of the dish. You can submit a detailed recipe, but that is not a requirement. The pic(s) must be of your dish, not a random internet pic.
May the best tomato dish win!
7
Posted on 1/11/22 at 9:10 am to Darla Hood
Roasted Cherry Tomato Pesto with Walnuts and Heirloom Tomato Flatbread
Pesto ingredients:
(Basil is pictured, but was used as a topping and not in the pesto. Fresh parsley was, however.)
Halve the tomatoes, toss in olive oil and place on baking sheet, skin side down. Top with some coarse salt and fresh cracked black pepper.
Remove from 350 degree oven when they are roasted and still have a little juice. Cool.
Zest a lemon, grate some Parmesan, chop some parsley, mince some garlic, toast some walnuts.
Parsley, lemon zest, garlic, and red pepper flakes into the food processor.
Then roasted tomatoes and walnuts, (tomatoes in batches), with a stream of extra virgin olive oil as you process. About 1/3 cup.
Parmesan:
Taste, add salt if needed.
Set aside.
Now for the flatbread. Use your favorite.
Once the heirloom tomatoes were almost done, I added some of the leftover roasted cherry tomatoes and more pancetta and returned it to the oven for a few more minutes.
Pesto ingredients:
(Basil is pictured, but was used as a topping and not in the pesto. Fresh parsley was, however.)
Halve the tomatoes, toss in olive oil and place on baking sheet, skin side down. Top with some coarse salt and fresh cracked black pepper.
Remove from 350 degree oven when they are roasted and still have a little juice. Cool.
Zest a lemon, grate some Parmesan, chop some parsley, mince some garlic, toast some walnuts.
Parsley, lemon zest, garlic, and red pepper flakes into the food processor.
Then roasted tomatoes and walnuts, (tomatoes in batches), with a stream of extra virgin olive oil as you process. About 1/3 cup.
Parmesan:
Taste, add salt if needed.
Set aside.
Now for the flatbread. Use your favorite.
Once the heirloom tomatoes were almost done, I added some of the leftover roasted cherry tomatoes and more pancetta and returned it to the oven for a few more minutes.
This post was edited on 1/11/22 at 12:18 pm
Posted on 1/11/22 at 9:48 am to Darla Hood
quote:
Darla Hood
Posted on 1/11/22 at 9:52 am to Darla Hood
I love those low carb flatbreads.
Posted on 1/11/22 at 9:59 am to Darla Hood
Damn, Darla. That looks amazing.
I can already tell that I'm going to love this thread.
Tomatoes
I can already tell that I'm going to love this thread.
Tomatoes
Posted on 1/11/22 at 10:11 am to Darla Hood
Spicy Shakshuka
(sha shook ah)
for my tomato offering, It’s a middle eastern dish that’s great for brunch or help with a hangover
I made it with roasted Vine ripe tomatoes, garlic, Serrano peppers, eggs and fresh mozzarella.
Lil Olive oil on the garlic
Tossed the greens of the ole Kettle to roast em up
Got everything cut up
Tossed in a little bit more olive oil and began to sauté everything up
Added the to tomatoes
Simmered on low until it thickens up
Dropped in the eggs
Then added the mozzarella
Let it sit for 10 and finish letting the eggs get that right poach
Plated with some fresh bread
My favorite bite and thanks for looking!
(sha shook ah)
for my tomato offering, It’s a middle eastern dish that’s great for brunch or help with a hangover
I made it with roasted Vine ripe tomatoes, garlic, Serrano peppers, eggs and fresh mozzarella.
Lil Olive oil on the garlic
Tossed the greens of the ole Kettle to roast em up
Got everything cut up
Tossed in a little bit more olive oil and began to sauté everything up
Added the to tomatoes
Simmered on low until it thickens up
Dropped in the eggs
Then added the mozzarella
Let it sit for 10 and finish letting the eggs get that right poach
Plated with some fresh bread
My favorite bite and thanks for looking!
Posted on 1/11/22 at 10:39 am to No8Easy2
Very Nice!
Posted on 1/11/22 at 10:46 am to No8Easy2
quote:
sha shook ah me all night long!
That looks awesome.
Posted on 1/11/22 at 10:55 am to Darla Hood
Happy New Years Everyone!
Admittedly I am not a fan of tomatoes, but I got a new charcuterie board book and board for Christmas that I wanted to use, and had a party to attend, so that gave me an excuse to participate.
Bloody Mary Charcuterie Board:
Day 1 Ingredients
First I blended the tomatoes and shallots.
Next was straining to get the juice.
Then back to the blender with the lemon juice, lime juice, seasonings, Worcestershire and hot sauce.
It didn't make as much as I was wanting, had a feeling that would happen, so I added in two jars of vegetable juice. This was a good add, it gave it a much better color and added some more flavor. Just the tomatoes was a little bland.
Should have taken the labels off the jars, but thats the completed mix and was easiest way to transport.
Day 2 Ingredients
I did a combo of regular bacon and candied bacon, plus all the other fixings.
Ready to go.
For not liking tomatoes, I do think it turned out great, and others agreed. Was a fun thing to make.
Admittedly I am not a fan of tomatoes, but I got a new charcuterie board book and board for Christmas that I wanted to use, and had a party to attend, so that gave me an excuse to participate.
Bloody Mary Charcuterie Board:
Day 1 Ingredients
First I blended the tomatoes and shallots.
Next was straining to get the juice.
Then back to the blender with the lemon juice, lime juice, seasonings, Worcestershire and hot sauce.
It didn't make as much as I was wanting, had a feeling that would happen, so I added in two jars of vegetable juice. This was a good add, it gave it a much better color and added some more flavor. Just the tomatoes was a little bland.
Should have taken the labels off the jars, but thats the completed mix and was easiest way to transport.
Day 2 Ingredients
I did a combo of regular bacon and candied bacon, plus all the other fixings.
Ready to go.
For not liking tomatoes, I do think it turned out great, and others agreed. Was a fun thing to make.
Posted on 1/11/22 at 11:23 am to Darla Hood
Smoked Tomato Bisque
Quarter 6 large tomatoes
Toss with EVOO, salt, pepper, etc
Place on tray to where you can save the drippings
Smoke 2 hours
Remove the skins
Chop onion, garlic, carrot, celery, and shallot, soften in butter
Add tomatoes and chicken broth, bring to boil
Use immersion blender, smooth it out
Add heavy whipping cream, cheese, sour cream, garnish
Edit…
One more serving of my submission, now with grilled cheese croutons and bacon
Quarter 6 large tomatoes
Toss with EVOO, salt, pepper, etc
Place on tray to where you can save the drippings
Smoke 2 hours
Remove the skins
Chop onion, garlic, carrot, celery, and shallot, soften in butter
Add tomatoes and chicken broth, bring to boil
Use immersion blender, smooth it out
Add heavy whipping cream, cheese, sour cream, garnish
Edit…
One more serving of my submission, now with grilled cheese croutons and bacon
This post was edited on 1/11/22 at 5:29 pm
Posted on 1/11/22 at 11:30 am to theantiquetiger
What wood did you use?
Posted on 1/11/22 at 11:33 am to Gris Gris
Mesquite (only thing I have at this time). Not sure what wood would be the best for this
Posted on 1/11/22 at 12:10 pm to Darla Hood
Creole Tomato Carpaccio with a truffle vinaigrette
I decided to go with tomato in its most simplistic and delicious form, raw.
The grocery had these beautiful creole tomatoes in January and I couldn’t pass it up. I sliced it razor thin, topped it with some arugula, shaved parm, and a quick little truffle vinaigrette. Easy and delicious. This dish allows the tomato to shine.
This was really refreshing and easy.
I decided to go with tomato in its most simplistic and delicious form, raw.
The grocery had these beautiful creole tomatoes in January and I couldn’t pass it up. I sliced it razor thin, topped it with some arugula, shaved parm, and a quick little truffle vinaigrette. Easy and delicious. This dish allows the tomato to shine.
This was really refreshing and easy.
Posted on 1/11/22 at 1:40 pm to HoustonChick86
I sure could go for one of those! Great idea to have a variety of add-ins!
Posted on 1/11/22 at 3:30 pm to Darla Hood
There is a few of these I’ll be making
I didn’t have time for anything I should have did it right away because I forgot about it. I did wind up making grilled cheese for the fam so dressed mine up with 2 slices of cheese, Turkey, avocado, and tomato’s
Wish I had bacon
I didn’t have time for anything I should have did it right away because I forgot about it. I did wind up making grilled cheese for the fam so dressed mine up with 2 slices of cheese, Turkey, avocado, and tomato’s
Wish I had bacon
Posted on 1/11/22 at 4:26 pm to NOLAGT
It’s the perfect golden brown!
Posted on 1/11/22 at 5:27 pm to Darla Hood
One more serving of my submission, now with grilled cheese croutons and bacon
Posted on 1/11/22 at 5:57 pm to theantiquetiger
You can edit that into your post. It’s a good pic!
ETA: Oh, you did.
ETA: Oh, you did.
This post was edited on 1/11/22 at 5:59 pm
Posted on 1/11/22 at 6:40 pm to Darla Hood
Venison Ragu
ETA: Cubed deer roast, fresh Roma tomatoes, garlic, onions, parsley. The romas are from my green house garden. I planted them around early September. I deglazed with beef broth. I used the insta pot. It really came out great. My wife’s bday is this weekend, so I like to cook a different meal each night if the week. We eat the left overs the next week. Then, a dinner out to eat on the weekend.
ETA: Cubed deer roast, fresh Roma tomatoes, garlic, onions, parsley. The romas are from my green house garden. I planted them around early September. I deglazed with beef broth. I used the insta pot. It really came out great. My wife’s bday is this weekend, so I like to cook a different meal each night if the week. We eat the left overs the next week. Then, a dinner out to eat on the weekend.
This post was edited on 1/11/22 at 6:56 pm
Posted on 1/11/22 at 6:46 pm to CoachChappy
Can you describe it a little bit?
ETA: Awesome, it sounds great, thanks!
ETA: Awesome, it sounds great, thanks!
This post was edited on 1/11/22 at 7:10 pm
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