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Best tomato recipes


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5 replies to this topic

#1 firocali

Posted 16 February 2013 - 08:31 PM

So now are tomato plants are loaded with rapidly ripening tomatoes...would love some new ideas on what to make

Regards

Fiona

#2 FestiveFrau

Posted 16 February 2013 - 08:35 PM

i've been making tomato and onion chutney and tomato soup

I was thinking of making a nice savoury tart wih some of them too

#3 TheGreenSheep

Posted 16 February 2013 - 08:46 PM

I love roasting them down, making chutney, relish. Tarts. Tomato salads.

Here's a link to Taste on Tomatoes that has so many I was too lazy to link all the ones I liked!

#4 Romeo Void

Posted 16 February 2013 - 08:47 PM

Cut in half,  sprinkle with salt and drizzle with oil and a little balsamic vinegar (careful with the vinegar, just a few drops is enough).  Then roast for about an  hour, maybe more/less depending on the size.  You want them to sort of sag right down and start to caramelize.  I do this with the cheap $1 a kg over ripe tomatoes from the markets every couple of weeks, it's DELICIOUS and keeps for most of the week.

#5 Missmarymack

Posted 16 February 2013 - 09:30 PM

I know the feeling! We have kilos and kilos of tomatoes! (not that I am complaining!). We've made sauce (ketchup style), pasta sauce and next will be chutney.
But my favourite way to use them is in an Insalata Caprese salad

1 long red chilli, roasted, skinned and cut into slivers
1/2 red onion, finely diced
4 medium vine ripened tomatoes (I use more depending on how hungry we are or how many people I am feeding)
250g bocconcini or buffalo mozerella
2 tbs natural yoghurt
handful basil leaves
1/2 clove garlic
1/4 C extra virgin olive oil
2 tbs aged balsamic vinegar
Good salt and pepper
extra bail leaves & crusty s bread to serve.

Using a mortar and pestle, bash together the basil, garlic and olive oil.

Tear bocconcini into bite size pieces and combine with the yoghurt, a splash of olive oil and season with s&p.

Slice tomatoes about 1cm thick and arrange overlapping on a serving platter. Grind over black pepper to taste. Sprinkle with finely chopped onion.

Pile bocconcini mixture on top of the tomato. Lay over the slivers of roasted chilli.  Drizzle basil oil over boccincini & tomatoes and then drizzle over balsamic vinegar. Serve scattered with extra basil leaves & bread.



#6 firocali

Posted 17 February 2013 - 01:19 PM

Thanks for all your replies.

Missmarymack-that salad sounds amazing-will definitely be giving that a go wink.gif


Regards

Fiona




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