Tomatoes
I realized this morning that I am the luckiest girl in the world. Not many fresh-out-of-college kids on a budget have full access to a farm full of fresh vegetables. While visiting my parents yesterday I picked up a bunch of produce, including about five pounds of tomatoes. I have the best lunch for work today - chocolate cake, leftover from one of the myriad August birthdays my family celebrates, and a simple tomato salad: chopped fresh basil, salt, pepper, balsamic, olive oil, grated romano. If I had more time I'd put in mozzarella, garlic, chopped red onion...
Long story short, what's your absolute favorite tomato dish? It doesn't have to be with in season, heirloom, farm fresh tomatoes, or even fresh ones, but what is your favorite way to eat them?
(Mine's a cross between a fresh salad, see above, or really good homemade sauce)
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12 Comments:
Wow that salad sounds great, really great. Soooooo I'll just say it and get it out of the way.........my favorite way to eat tomatoes is medium slices on white bread with a big glob of mayo that must be eaten over the sink 'cause it will be very messy and oh so gloppy good.
finsbigfan at 8:23AM on 08/20/08
I'll take a yummy, plain-and-simple, "mater sandwich". Mayo, lettuce, salt, and pepper, and several slices of Fresh VIne-Ripe (why do we say vine when they grow on a plant?) tomato. Yum. I could eat nothing but that all summer long.
PastaPerson at 8:42AM on 08/20/08
I would cut them into chunky pieces, add fresh chopped garlic, generously drizzle in olive oil, salt and papper and place them in a 325 degree oven to "roast." Be sure to spread them out on a baking sheet. They will reduce to a dried tomato appearance. When they are done you can do several things. You can add them to al dente spaghetti or other pastas, toss with a high quality grated cheese and serve. You will need to dress this with extra olive oil. Recently, I let them cool to room temperature and placed them in the refrigerator. Later, for my small dinner party I did a different take on Caprese salad. I sliced fresh mozzerella cheese and placed down the side of my large serving tray. On the other side, I lined it with the tomatoes. Down the middle I filled the tray with fresh basil. Everyone went for seconds. I have to admit, it was a big hit.
dianeb at 9:23AM on 08/20/08
As long as they are garden fresh and ripe: Slice 'em, sprinkle with salt and pepper and eat 'em!!!
Or, slice 'em, slice from fresh mozz, some fresh garden basil, a drizzle of good olive oil, sprinkle of sea salt, dash of balsamic...heaven on a plate.
juliebugsmama at 10:29AM on 08/20/08
Seriously, I think I'm going to go into withdrawal when tomato season ends...I too am a fresh out of college girl (trying to be) on a budget, and I have been blowing absurd amounts of money at the NYC farmer's markets every week, mostly on tomatoes. I'm obsessed...this week I made little stacks of roasted eggplant, mozz and tomato, and last night I cut up a bunch of tomatoes and spread them on a puff pastry with pesto and mozz. Delishhhhhhh. But my favorite is probably just sliced tomato drizzled with basalmic. I literally cannot get enough.
sarahlucy at 11:34AM on 08/20/08
Technically it's not a "dish," but I LOVE sundried tomatoes and would put them in every little thing if they weren't so expensive- the oil packed ones, that is.
PumpkinBear at 5:14PM on 08/20/08
I just made panzanella - bread salad - to use up some tomatoes and stale french bread I had on hand.
Cube the bread (toast it if you desire - I did,) cut up tomatoes (I had yellow, purple, cherry, and plums,) cucumber and onion (I used scallion) and toss with basil, olive oil, red wine vinegar, salt and pepper to taste.
There are some panzanella recipes at Epicurious.com, but I think you can wing it easily enough.
SSMom at 1:17PM on 08/21/08
BLT
bisbee at 1:32PM on 08/21/08
That tomato salad sounds wonderful! I love beefsteak tomato capresi salads, or tomatoes on pizza (with sauce). I'm going to miss prime tomato season...
Chew on That at 11:58AM on 08/22/08
Tomato and goats cheese filo tarlets. Crispy pastry, bursting hot tomatoes and tangy cheese - topped with a dollop of pesto fromage fraiche
EatersRegret at 1:10PM on 08/22/08
pasta pomodoro... sauteed garlic, sungold cherry tomatoes, and basil over pasta with plenty of parmesan.
my pants got tight this week after the sungolds showed up at the market.
cybercita at 1:30PM on 08/22/08
The only salad dressing I ever use: several cherry tomatoes, cut in half and placed cut side up on a plate. Sprinkle liberally with table salt, and let sit for a few minutes. Upend on salad and toss well. Shiver with delight.
nightowl at 6:52PM on 08/22/08