tons of tomatoes

August 23, 2012 in books

Today’s harvest. I need tomato recipes, stat. Please post a recipe or link in comments.

August 2012
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7 comments

September 9, 2012 at 7:46 am

Simply place tomatoes in a juicer, and drink the fresh resulting elixer. It’s totally delicious. You can add fresh herbs if you choose, but there is really no need to .

Enjoy

September 2, 2012 at 2:08 pm

Lynne Dommermuth Weinberg

Sauté minced garlic in about 2 tblsps olive oil, then add tomatoes and cover until they burst (these are cherry tomatoes, right?) once they burst add a bunch of chopped up basil, seal salt to taste and fresh ground pepper. Serve over pasta with grated pecorino Romano. Yum!

August 23, 2012 at 3:47 pm

Rita Mermelstein

My all-time favorite tomato recipe is:
Tomato Pie

1 10 inch frozen pie shell
3 beefsteak tomatoes (sliced and placed on paper towels to remove excess water)
Oregano
Salt and pepper
Margarine
Your favorite cheese, sliced*

Bake pie shell according to directions on package for 10 minutes.. Place tomatoes in layers in pie shell. Sprinkle with salt, pepper and oregano, and dot with margarine. Place sliced cheese on top and bake at 350 until tomatoes are soft and cheese is melted and lightly browned. Remove from
oven, and let set for 10 minutes.Slice, serve, and enjoy!

I’ve made this with Swiss Knight, American, Muenster, and even Smoked Gouda, cheeses, and it was delicious with every one of them!

August 23, 2012 at 10:30 am

Carol Saucier

There are a lot of great recipes at the Canning Club here on facebook, great people who love to share. hose tiny tomatoes make awesome simple marinara with nothing but tomatoes, basil, oregano and salt to taste.

August 23, 2012 at 8:57 am

tgentry90

One of my favorite recipes is tomato pie.

Tomato Pie

1 baked pie shell
1/4 cup grated Parmesan cheese
2 or 3 tomatoes (peeled and sliced)
salt and pepper to taste
1 1/2 cups grated Monterrey Jack cheese
1/2 cup mayonnaise

Bake empty pie shell. Sprinkle all of the Parmesan cheese over bottom of pie crust. Cover cheese with sliced tomatoes. Add salt and pepper to taste. Mix together Monterrey Jack cheese and mayonnaise. Spread this mixture over pie as if icing pie. Bake at 350 until topping is lightly browned. Usually about 20 minutes but all ovens are different.

**I always blot the tomato slices with a folded paper towel to get some of the juice off. If they are real juicy they will make the crust soggy.

August 23, 2012 at 8:54 am

Nicole