Cherry Tomato Throw Up

8 Comments

1. 

   dennisthekam1 April 3, 2014

   youre cruel

2. 

   Halo April 3, 2014

   For some reason the recipes wouldn’t send but check out this web page. There are some really good recipes on it. Good luck, hope it’s helpfull.

   http://aggie-horticulture.tamu.edu/plantanswers/recipes/tomatorecipes.html

3. 

   who..me April 3, 2014

   salsa, marinara sauce, pasta sauce, I also dry mine in the dehydrator for “sun dried” tomato’s.

4. 

   panhf April 3, 2014

   make fresh salsa , make home maid spagetti sauce like grandma used to make , pick when green and have fried green tomatos yummy , use on a sandwich ,

   http://www.cooks.com/rec/search/0,1-0,tomatos,FF.html

5. 

   Georgia Peach April 4, 2014

   Tomato Salad

   Ingredients
   3 tablespoons Extra virgin olive oil Salt and pepper to taste
   1 1/2 tablespoons Balsamic vinegar 1 teaspoon Garlic minced or pressed
   1/2 teaspoon Dried tarragon (or 2 teaspoons fresh, chopped) 1 pound tomatos
   1/2 teaspoon Dried basil (or 2 teaspoons fresh, chopped) 1/4 pound Roma tomatoes

   Directions
   In a small mixing bowl, whisk the olive oil, vinegar, garlic, and herbs until incorporated. Season the vinaigrette with salt and pepper. With a serrated knife, cut the tomatoes into small to medium wedges. Add the tomatoes to the dressing and toss gently. Let sit for an hour or so to let the flavors blend.

   ***Enjoy!!

6. 

   Scot P April 4, 2014

   Crackers with feta cheese, green onions and cherry tomatoes.

   For your large tomatoes…
   Soak a pound of red beans in water (in excess) overnight. Drain the water, put four or five large tomatoes in with your beans and cover with water about 1″ over. Boil gently for three hours, allowing the ‘proper’ amount of water to boil off. You can add spices but no salt until the end, otherwise it will increase the cooking time. Add some cumin powder, a teaspoon or two, a small amount of anise seed, a very small amount of cinnamon, pepper and whatever other spices you like. You may also add some carrots, celery, parsley and some pork, if you like.
   When you put the tomatoes in, just cut them in half. The skins will boil off and can be removed more easily, if you like.
   To decrease the gas in the beans, boil them for ten minutes and throw out the water.
   If you wish to thicken the sauce, mix 1/2 cup of flour in a quantity of cold water. Mix into your beans and boil for at least ten minutes.

7. 

   Historyman. April 4, 2014

   Make up a nice pesto or preserve them.

8. 

   In the Kitchen April 4, 2014

   You could stuff the large tomatoes with chicken, shrimp, tuna salad or mac n cheese. The cherry or plum you could skewer w mozzarella cheese and basil, or made a nice salad – tomatoes, zuchinni or cucumber & onions w a vinaigrette dressing. Here’s an idea (you could serve this with rotisserie chicken.).

   Tomato-Cheddar Pie
   Serving Size : 6
   Ideal condiment: spinach salad

   1 unbaked (9-inch) piecrust
   1/2 cup mayonnaise
   1/2 cup sour cream
   1 cup grated sharp Cheddar cheese
   2 tablespoons dried basil leaves
   1 teaspoon salt
   1/4 teaspoon pepper
   1/4 teaspoon garlic powder
   1 onion, thinly sliced
   2 medium Roma or other meaty tomatoes, peeled, sliced
   1/3 cup grated parmesan cheese

   Preheat oven to 325° F. Prick the pie crust with a fork in several places. Bake until golden, about 10 minutes. Remove and cool slightly.

   Meanwhile, combine mayonnaise, sour cream, Cheddar, basil, salt, pepper and garlic powder in a medium bowl; mix well.

   Arrange onion rings over piecrust. Arrange tomato slices over onion. Spread cheese mixture evenly over tomatoes. Sprinkle with parmesan. Bake pie until golden, about 30 minutes.

   http://www.SouthwestCuisine.com

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