Weekend Cook and Tell Round Up: Tomatoes
Photograph from Manjith Kainickara on Flickr
It's Wednesday and that means it's time to round up all of your Weekend Cook and Tell recipes! Last week we asked you to take advantage of the beautiful bounty of summer tomatoes that are just now coming into season. Here are some of our favorite tomato-centric responses:
Slow roasting tomatoes in the oven is a great way to concentrate their flavor and bring out extra sweetness. Take a look at tatianak's recipe over at Life in Cowtown.
Mr guy went the cocktail route, using his tomatoes to make these bloody marys with fresh tomato juice.
Tomatoes were the base for NotAmerican's simple summer sandwich along with some cucumber, salt, and pepper on some freshly baked bread.
Nithya at hungrydesi made two tomato-based curries, one with ripe tomatoes, and one with green tomatoes.
The first tomatoes from ChefDJen's garden were used to make this pasta that just looks like summer.
Cassaendra went above and beyond the challenge, making a three course tomato tasting dinner, dessert included! Take a look at her photos and recipes.
Watermelon and tomatoes are a summer match made in heaven. Sbryden added some feta, mint and reduced balsamic to the mix for a delicious salad.
Orchidgirl's blog is called Mango and Tomato as a tribute to two of her favorite fruits. It's no wonder that she created a dish using both of these ingredients.
A panzanella salad is a great way to take advantage of summer tomatoes. DELICIOUS made an appropriately delicious one with onions, Sicilian green olives, red wine vinegar and olive oil.
Sometimes simplicity is the best way to go. Emsev333 enjoyed a tomato sandwich made from a still sun-warmed tomato with just a smear of mayo on a slice of white bread.
Thanks to everyone who participated in this week's Weekend Cook and Tell challenge. We love to see what you are cooking up at home and your recipes, experiences, and photos that you share are always an inspiration. Be sure to head over to Talk and read about next week's challenge: sardines.
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3 Comments:
In the Northeast at least, you better get ready to use roasted red peppers, rather than 'maters, in your caprese. With farmers (esp. organic farmers) loosing nearly half their crops to the blight, it'll be hard to find and afford the Big Reds we all wait all year for. I'm glad I have a variety of cherry tomatoes coming now in my deck pots.
hauswriter at 8:06PM on 07/29/09
Here you go, my Baked Zucchini & Tomatoes: http://www.thenaptimechef.com/2009/07/napping-with-edible-vineyard-sunday.html
And my slow-roasted tomatoes, delicious!: http://www.thenaptimechef.com/2009/07/napping-with-vegetable-roasting-rules.html
TheNaptimeChef at 10:01PM on 07/29/09
A great recipe I am planning to make this coming weekend is Pappa al Pomodoro a real tuscan ancient recipe that lets all the tomotoes flavor come through:
Pappa col pomodoro (tomato and bread soup) - tourism.intoscana.it http://bit.ly/r4bsJ
oriana at 7:05AM on 07/30/09