More Tomatoes Than Is Reasonable

The Awl mentions, in passing, one more use for the humble tomato. I will try it, if only to consume the bounty of my garden more efficiently. And I quote:

pan con tomate, which is simply sliced bread rubbed with halved tomato and drizzled with olive oil. Cut the baguette of your choosing into rounds, and halve a nice roma tomato. Rub the sliced side of the tomato
on the bread, imparting a nice rosy pink color to it. Drizzle a little
olive oil—Spanish, naturally, or Croatian if you can get it (and if you
can, tell me where!) or of course Frankies, which you should have on-hand anyway—and top with a piece of the ham. Enjoy with a refreshing glass of Albariño.

0 members like this

Comment

You need to be a member of Hudson Valley Food Network to add comments!

Join Hudson Valley Food Network

Comment by Dave Liepmann on August 31, 2010 at 2:19pm: My gf also discovered the potential for homemade V8. Blender, salt, pepper, a little garlic, tomatoes and who knows what else from the CSA. Maybe kale and squash.

The difference in quality is readily apparent between breeds, too. Hard, thick, dry walls (made for transport and storage) really contrast with excellent, flavorful tomato flesh.

Comment by Jessica M Berardi on August 31, 2010 at 2:13pm: Ok, I cannot vouch for the validity or deliciousness of these recipes; I had a discussion this morning about this very topic this morning as there so many tomatoes this season. Anyhow, my friend said she heard about something called a Chocolate Tomato Cake, so I googled it, below are the links I found. Again, I have not tried any of these, so if their awful I apologize, but with this many tomatoes they're worth trying! And I'd say go ahead and be crazy and swap Red Tomatoes for Green's if that's what you have on hand!!!!

http://www.neebu.net/~michelle/agsdessert/

http://www.cooks.com/rec/view/0,166,156189-252198,00.html (this is for green tomatoes)

http://www.abc.net.au/local/recipes/2006/04/26/1619682.htm (also for green)

Comment by Meghan E. Murphy on August 31, 2010 at 8:17am: I have also been hoping to use my bounty to make homemade ketchup. That bottle of Heinz is one of the few processed foods I still use. Plus, I've been indulging in burgers at Market Market in Rosendale, and their homemade ketchup is phenomenal. I think it has a hint of cinnamon.

Here are recipes from a couple of sources I trust.
http://www.foodnetwork.com/recipes/jamie-oliver/homemade-tomato-ket...

http://www.saveur.com/article/Recipes/Ketchup

More Tomatoes Than Is Reasonable

You need to be a member of Hudson Valley Food Network to add comments!

CONNECT