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It's garden tomato time! Please share your favorite recipes
using fresh tomatoes...especially pasta sauce!!!

Pasta sauce using fresh yellow tomatos!
don't ask me for a recipe...
I never make it the same way twice...
I follow the "a little of this and a little of that" method...
onions, peppers, celrey, fresh basil, fresh oregano, tomato paste, garlic, parmesan, romano, one pork chop, etc...

I always put one thin cut loin pork chop (bone-in) to cook with my tomato sauce...

i LOVE grilled tomatoes (i like the sweetness of plum) served w/ pasta. halve 3-4lbs tomatoes, toss with olive oil (using about 1tbsp oil: 1lb tomatoes), 1tbsp thyme, salt & pepper to taste. grill tomatoes cut side down first, until soft and charred. coarsely cut the grilled tomatoes and toss w/ 1lb al dente linguine, a little more olive oil, and grated parm. no fuss, simple recipe which is great on a hot summer day.

Mine are fine and just eating them like an apple or peach works great although I do like a bit of salt. Just had BLT's tonight as my sister is visiting and needed a fix. Boy do I have a lot of bacon grease!!!!!!!!

Also some great gazpacho with my home grown cukes. Sadly the desert isn't hospitable to cukes so they only come early.

Tomato and Feta Cheese Salad

Fresh Garden Tomatoes (cut 3/4" dice)
Cubed Feta-sheep's milk is best
1 bu scallions cut on the bias
Red Wine Vinaigrette

Other than the Bruschetta, Caprese Salad, Salsas etc. fresh tomatoes and pasta make a wonderful marriage. Many recipes come to mind but here's one.....enjoy!

Pasta With Zucchini And Fresh Tomatoes

(Vegetarian; not gluten-free; vegan if you omit the cheese)

2 medium zucchini, large dice
1 onion, medium dice
1 small sprig rosemary, leaves picked and finely chopped
4 tablespoons canola oil (or other high heat vegetable oil)
2 tablespoons olive oil
4 cloves garlic, thinly sliced
1/2 teaspoon chili flakes
2/3 cup pitted black olives (Kalamata for example), halved
1 lb. moderate size shaped pasta ie: ziti/rotini
1 large or 2 medium heirloom tomatoes, medium dice
handful of fresh basil
handful of fresh parsley
black pepper
pecorino romano or parmigiano reggiano - 1 cup grated plus thin slices for garnish

Cut zucchini into slices.
In a large skillet over medium high heat, saute the zucchini, onion, and rosemary in the canola oil, tossing occasionally. Add 1/2 teaspoon of kosher salt now.
Meanwhile, bring a large pot of well salted water to a boil.
When the zucchini is cooked, move it to one side of the skillet and add the olive oil in the clear space. Put the garlic and chili flakes in the olive oil and stir-fry for a minute, then mix them in with zucchini along with the olives.
Boil the pasta until just shy of al dente. Reserve one cup of the pasta water and then drain the pasta.
Return the pasta to the pot over medium heat, and add the zucchini mixture, scraping the pan to get all the good flavor. Toss well and add a bit of the pasta water to get a slight sauciness going. Taste and adjust the salt as needed.
Turn off the heat and mix in the tomatoes.
To serve, portion in to individual bowls and top with hand-torn basil and parsley, a grind of black pepper, and thin slices of the cheese (you can do that at the last moment with a vegetable peeler).
You could add some diced fresh mozzarella at the end. Yum~ <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

I have been making a nice tomato salad using fresh tomatos, croutons, basil, onion, garlic and anything else you want to throw in. I use any type of italian dressing or vinegar and olive oil. I know there are lot's of versions of this salad out there but it is a nice quick addition to any summer meal.

It's called PANZANELLA in Italian terms. I posted a recipe for it on this forum a while back. What a great way to use stale bread or croutons. For a nice addition, add some cold leftover rice. Awesome Summers' day recipe. Then if you add some shrimp or tuna it's a whole meal!!


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Slice tomatoes
Grind pepper over
Eat

Slice 'em about 1/4" thick, sprinkle with evoo and balsamic vinegar, place a slice of FRESH mozz on top and top that with snippets of fresh basil. Or work really hard and make canned tomato juice, which is on my agenda for this weekend. So worth the effort. -C

Honey......you are so right! Just give me 2 slices of bread......slice those 'babies'....salt them.....put a little Hellmans on the bread.....squish together and MANGIA! Life is GREAT!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />
Counting the days when we'll all be together with our 'tomato sammys'!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Kiss.gif" alt="" />
Hugs to the HUNK!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" />

<img src="http://www.traveltalkonline.com/forums/images/graemlins/Kiss.gif" alt="" /> Contessa

And back attcha baby!!!

I'm surprised no one mentioned the staple!

Tomato wedges
Chopped Garlic
Chopped & whole Basil
small fresh mozzarella chunks
extra virgin olive oil
Balsamic Vinegar

mix together and let sit overnight!

Here's a good appetizer:

Chop fresh tomatoes and place in a bowl.
Add salt, pepper.
Chop fresh basil and add to bowl (no measurements here, sorry!)
Drizzle olive oil and some balsamic vinegar into bowl and stir. Let sit.

Slice a large wheel of brie in half length-wise. Place half of the brie into a pie dish. Place half of the tomato mixture on top of the brie. Replace the top of the brie (the "lid" if you will), and top with remaining tomato mixture. Bake at 350 for about 15 minutes or until heated through. Watch the brie so that it does not melt- or the lid will slide off. Serve with crackers or sliced french bread.

My brother in-law made this for us and we've adopted it as a favorite. A friend of mine also added pine nuts on top, which I think was a nice addition.

Brian, I think that's similar to what I said, only your's is chunks, mine slices. Either way, it's the best.

Oops, I missed yours... <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" />

From the Simply Recipes website:



Tomato Pie
Posted by Elise on Aug 16, 2009


Tomato Pie Recipe

If you want to take this recipe up a notch, you can caramelize the onions while prepping the other ingredients. If you do that, double the amount of onion.

Ingredients
1 9-inch pie shell (see pie crust recipe for homemade version)
1/2 yellow or red onion, chopped
3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
1/4 cup sliced basil (about 8 leaves)*
2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)
3/4 cup mayonnaise
1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco)
Salt and freshly ground black pepper
*To slice basil, chiffonade them by stacking the leaves on top of each other, roll them up like a cigar, starting at one end slice the "cigar" crosswise in thin slices.

Method
1 Preheat oven to 350°F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you'll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and pre-bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.

2 Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.

3 Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.

4 In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.

5 Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.

Serves 6.

Wow does that sound good...can wait to try this one.

Heh, I've been ALL OVER the tomato pie since Paula Deen in 2003. Now that is a once a year blow out, just because it looks so pretty.

Give me the staple ( for our house)

Sliced, diced or wedged tomato
sliced, or diced onion
Fresh basil ( torn, snipped, or chiffonade)
a packet of Equal or Splenda
Balsamic Vinegar
EVOO

Fresh Mozzarella if available.

Salt, pepper.

THAT mix becomes a sort of late summer fridge "chaude-frois". Into that goes leftover corn ( cut off the cob) leftover diced grilled meat ( chicken, pork, beef, lamb).

It never lasts very long as it so quickly becomes the "go to" for late dinner or gets purloined by someone for a
quick packable lunch. It gets tossed into taboulleh as a "stretcher", its been known to meet elbow macaroni, orzo, or rice and black beans as a cold supper salad, and its not unusual for it to make friends with cold green beans and canned white tuna.

Once its gone, we start over. We never seem to run out of road room, as it is never the same twice.

Breeze

For us it's just salt, pepper, olive oil and fresh basil.