I admit, i avoided gazpacho for years. I could not get past the idea of cold soup. It just seemed wrong. Soup should be warm, cozy and comforting; not cold. …
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Question by RedBabe: Great garden fresh tomato recipes?
I make homemade spaghetti sauce, but I want some easy recipes to use garden fresh tomatoes, not BLT’s…but salads, main dishes, anything…
Best answer:
Answer by HeldmyW
Quick, simple and the best pasta/tomato preparation, ever!
Simply a bit of garlic, crushed, a half-onion, chopped fine, and 3 or 4 fresh tomatoes cut into smallish pieces. Gently cook in just a little olive oil with a splash of white wine when it begins to bubble.
When the tomatoes are soft, but not broken down, and the onion is translucent, stir in some basil. Fresh is best, but dried will certainly do.
Cook and drain your pasta, and add it to the sauce, tossing rather like it was a salad.
If you have a sprinkling of parmesan, asiago or peccorino and a glass of wine, you’ll be laughing!
Best wishes!
Add your own answer in the comments!
I made this with tomatillo when I couldn’t find green tomatoes. It was so
good! Thanks for getting me to give gazpacho a whirl.
Awesome! I love avocados!
Hello! I’m Justin.I did -10 lbs in two months.Go to hawght.so#leZq
obsessed with your channel.
Oh, fun twist. I will have to do a tomatillo gazpacho.
that looks so good!
Thank you! *blush*
It is such a wonderful treat, right?
that looks sooo freakin’ good!…i love gazpacho…my grandma used to make
the best gazpacho with fresh veg from her garden in the summertime…:D
boy is that a good question! I’m sitting here trying to figure out what to do with all my ripening tomatoes too. My problem is that the skins are tough on some of them so they’re not as good as they could be. I’m taking some to work tomorrow to slice over a freshly baked pizza. I roasted some in a slow oven (about 200 degrees) after I sliced them and seasoned them with olive oil, salt, pepper and basil. They were really good, like sun-dried. I’ll be watching your question for some other answers.
I promise you, this is the BEST recipe for fresh tomatoes!
Tomato Basil Tart
1 (11 ounce) can refrigerated soft breadstick dough (Use refrigerated pie crust! Trust me!)
Cooking Spray
8 plum tomatoes
1 1/2 tsp salt
1 cup loosely packed basil leaves
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
2/3 cup fat-free ricotta cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 tsp black pepper
2 large egg whites
2 tsp olive oil
1. Preheat oven to 4252. Unroll dough, separating into strips. Working on a flat surface, coil 1 strip of dough around itself in a spiral pattern. Add second strip of dough to end of first strip, pinching ends to seal; continue coiling remaining dough. Let rest 10 minutes.3. Roll dough into 12-inch circle; fit into bottom and up sides of 9-inch round removable-bottom tart pan coated with cooking spray. Cover dough with foil; arrange pie weights or dried beans on foil. Bake at 425 for 15 minutes; remove weights and foil. Bake additional 5 minutes or until edges are lightly browned.4. Reduce oven temperature to 3505. Core and slice tomatoes into 1/4 inch slices. Sprinkle tomatoes with salt, place tomatoes, salt sides down, on several layers of paper towels. Let stand 10 minutes, pressing down occasionally.6. Place basil, cheeses, pepper, and egg whites into blender or food processor. Spread mixture over crust. Arrange tomato slices over cheese mixture, brush with olive oil. Bake at 350 for 40 minutes or until cheese mixture is set. Let stand 10 minutes before serving. Yield 6 servings.
I’ve been making this one for a while now and I’ve found two things to be true (1) do NOT count on left overs and (2) it’s simple and delicious!
Uncle Tony’s Tomato Salad
4 Beefsteak or other large fleshy tomatoes
1 large English cucumber
1large vidalia onion
1 bottle your fav Italian dressing
Cut tomatoes in bite sized chunks. Halve or quarter cuke and slice in 1 inch chnks. Quarter peeled onion to root and slice in 1/4 inch slices. Salt and pepper to taste, pour on dressing. Cover and refrigerate. Best if made in morning for evening meal.
I agree…the best way to use fresh tomatoes is in great sauce…but here are some other ideas…
Creamy Tomato Salad
http://www.tasteofhome.com/Recipes/Creamy-Tomato-Salad
Tomato Pie
http://www.tasteofhome.com/Recipes/Delicious-Tomato-Pie
Zucchini Soup
http://www.tasteofhome.com/Recipes/Zucchini-Soup-2
Zucchini Tomato Salsa
http://www.tasteofhome.com/Recipes/Zucchini-Tomato-Salsa
Hope you love these recipes as much as we do…
Fresh tomato slices, fresh mozzarella , and fresh basil add a drizzle of either balsamic vinegar, balsamic dressing, balsamic reduction or pesto and
deeeeeee lish