Wed, 09/03/2008 - 12:36pm — Truth Partisan
Anyone have any great recipes for tomato sauce? Or other tomato recipes?
If you still have too many tomatoes, try the Tomatina, a tomato-throwing festival. (Picture 20 made me laugh the hardest--maybe because it looks like eager pickers?)
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get a dehydrator and make 'sun'-dried tomatoes
http://happysheba.typepad.com/happy_sheb...
craigslist has had good deals on used dehydrators.
Roasted tomatoes
Either on the grill, or in your oven. Just wash, roast whole until the skins char a little all over and they shrink a bit from losing juices, then pack into plastic containers or freezer bags. They have a nice summery roasty flavor that is welcome in winter recipies.
Historiann, you pick up any Palisade peaches, yet?
*nummy*
Yum, I love roasted peppers!
Do roasted tomatoes taste like that? I'm not sure I've had them except in kabob...although I've had and like sun-dried tomatoes--including on pizza.
Anyone make a sun-dried tomato pizza here?
Sun Dried Tomato and Artichoke Hearts
Highly recommended on pizza. Delicious.
Also, berry crops
I had an excellent crop of blackberries. And many many rosehips. Did anyone else have good summer fruit?
Strawberries
I put in a bunch of a new organic everbearing variety called Sarian, and they're fabulous. A little too tart to eat happily just out of the hand, but explosive flavor with a little sugar, the best-tasting strawberries I've ever had.
Like the rest of NE, we've had a terrible wet summer, so I've lost a lot of berries to mold and rot (not to mention the damn voles and rabbits), but there was enough in June and again starting in August for a small bowlful every other day.
Once a blogwhore.... ;-o
There's a sauce in here somewhere, just leave out the meat and mushrooms for the basic sauce. Keep it simple: olive oil, garlic, basil & chopped peeled tomatoes. Simmer until you can no longer resist.
Also, try a tomato pie:
great homemade pie crust, if you can. Basic quiche base: sautéed onions, custard [3 eggs, ~2 cups half & half]; cup or more of hard cheese of choice, top with thick slices of tomatoes, and sprinkle with some more of the cheese - grated. If you chose an Italian cheese, sprinkle too with lots of finely chopped fresh basil. Serves 4-5 with a big salad.
If I get another break from hurricane readiness, [one of these years I'm going to move], I'll return with a nice fresh tomato, barely cooked sauce for pasta recipe, 'kay?
Can I come to dinner? I'll be happy to do the cooking [if you clean up].
Freeze them
Quick and easy. Rinse, pare out the stem and any soft spots or insect damage, dunk in 1% Clorox to kill surface micro-organisms and package in bulk. When you take them out for use, dunk them into hot water for a second or two and the skins will just slough right off with your fingers. Texture is mushy but the taste is fresh-picked, perfect for soup, sauces, pizza, anything cooked.
Yes, cg.eye
We're eating the Palisade peaches for breakfast and dessert, and freezing a bunch, too. Yummy, indeed!
In fact, I'm off to the farmer's market now to get some more...
I hate you.
*smooch*
Gotta wait til Saturday, to get a box, but the Whole Foods ones are good, and a bit cheaper.
salsa cruda pasta
This recipe works best for the Amazing New Jersey Field Tomatoes of August. But since I'm not in New Jersey, I gotta make do with some nice cherry tomatoes from Thailand, or organic cherry tomatoes from Taiwan.
Take one package of them, wash well, cut in half and place in a good-sized bowl. Toss with a really nice ex-vir olive oil, chopped fresh (or slightly sauteed) garlic to taste, and a fresh green herb--basil is great, thyme and oregano work too.
Smoosh the tomatoes with the back of a big spoon so the juice comes out and mixes with the other ingredients. Let this all sit and mingle for a while while you cook the pasta.
Penne and fusilli are the best with this. Top with lots of freshly grated parmesan. Mmmm. Fresh tomato-y goodness.
Mmm all sounds delicious
I've had green tomato pie, is there red tomato pie?
Is there any way to make winter tomatoes taste like these wonderful summer tomatoes?
And can any of you grow tomatoes indoors during the winter--regular or cherry tomatoes?
Winter tomatoes
Yes, you can make them better. Just use a very small amount of balsamic vinegar, not enough to taste like balsamic vinegar but just to jazz up the intensity of the flavor. Something about it intensifies the tomato flavor.
The only tomatoes I buy in winter are the very small very expensive ones or the so-called "super sweet" cherry tomatoes that come in a plastic mesh bag for about a gazillion bucks a pound. Cut those cherry tomatoes in half or cut up some of the almost as expensive small tomatoes, throw them in a pan with some butter and/or oil, a couple drops of balsamic, and crushed garlic and saute very briefly, just enough to heat up the tomatoes but not make them soften much.
Then I throw in some chopped fresh basil if I've found it in the market, or a small amount of my own frozen pesto from the summer before, put the whole thing over pasta.
I also make a terrific little tomato and onion salad with those same cherry tomatoes, chopped sweet onion, either a bit of crushed garlic and a lot of fresh basil, or a splat of (defrosted) pesto, drizzle it with plain vinaigrette.
Doesn't taste just like summer, but it's pretty darn good.
I'm a tomato fanatic and have them in one form or another pretty much every day year-round.
Pan Sauce
If you have lots of produce, here's an easy and tasty way to make good use of it. Proportions can vary depending on what you have on hand, and which direction you want to take the seasoning.
In a large saute pan or heavy bottomed stock pot (depending on your expected volume) heat several tablespoons of olive oil over medium heat.
Coarsely chop one or more onions, bell and/or banana peppers, and a jalapeno or other hot pepper if desired. Mince several cloves of garlic (to your taste). Saute this until starting to soften.
While sauteing, coarsely chop a half-dozen or more tomatoes, leaving the skins and seeds. Bring the heat up to medium high and add the tomatoes. Add fresh chopped parsley, basil, and marjoram or other fresh herbs you have on hand. Cook hard and fast and the tomatoes will cook down into a nice chunky sauce. Season to taste and serve over rice.
I'll often brown sliced sausage (andouille is a favorite for this) and stir it into the pan toward the end.
We often refer to this as Frim Fram sauce as a nod to NKC, because depending on what and how much of the various ingredients we have available, it turns out a bit different almost every time, so nobody really knows what it is.
whaleshaman, yes
love to have you make dinner and I'll clean up!
Hope all is well, and looking forward to possible fresh tomato sauces!