Quick, what do I do with perfect tomatoes!

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  • Jacquelynfern
    Jacquelynfern Posts: 1 Member
    I grow about 30 tomato plants in my yard so we go through a lot. We eat them in homemade salsas, pico de gallos, salads, BLAT (add some avacado), pananis, and caprese salad but my favorite way to eat garden ripe tomatoes is bruschetta! The garlic, olive oil, basil, and balsamic vinegarette is amazing.
    We also can out tomatoes which is tedious or roast them with garlic and onions eat immediately or freeze and have roasted tomatoe soup.
  • suncakemom
    suncakemom Posts: 9 Member
    acpgee wrote: »
    Even easier is Spanish pa ambt tomaquet. Grate the tomato on a box grater, discarding the skin left in your hand and collect the pulp in a bowl. Toast your bread, rub with the cut side of a halved raw clove of garlic. Prick some holes in the bread with a fork and drizzle on some good olive oil. Top with the tomato pulp.

    or just throw that half clove of garlic, two tomatoes into a blender with 6 seconds of extra virgin olive oil and you have the tomato sauce to spread on the toast. ;D
  • suncakemom
    suncakemom Posts: 9 Member
    Gisel2015 wrote: »
    Put them in the fridge and they will hold for several days. I buy the Costco's large tomato box all the time and they never go bad. If they get too ripped I add them to the soups, chili, stir-fry veggies or stews. I don't do tomato sauce because I don't eat pasta.

    How does a nice tomato-avocado-cheese sandwich on toasted bread sounds?
    Tomato, avocado, heart of palms, and artichoke hearts salad with olive oil, is also tasty.

    You don't have to eat pasta to do tomato sauce... Try salsa brava with potatos (patatas bravas) it's amazing!
  • girlwithcurls2
    girlwithcurls2 Posts: 2,282 Member
    just_Tomek wrote: »
    acpgee wrote: »
    Even easier is Spanish pa ambt tomaquet. Grate the tomato on a box grater, discarding the skin left in your hand and collect the pulp in a bowl. Toast your bread, rub with the cut side of a halved raw clove of garlic. Prick some holes in the bread with a fork and drizzle on some good olive oil. Top with the tomato pulp.

    Why? Why do all that and not just slice a lovely fresh ripe hairloom tomato and place on that nice garlic bread?

    I suspect that the tomato pulp soaks in with the olive oil, making the perfect crunchy/soaked bread. This sounds delicious. Quick, people. Tomato season is closing in parts of the world... :wink:
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