Cookaholics Bulletin Board

Well, it's That Week when California heirloom tomatoes drop to $2/lbs. So I'm trying to think of lots of things to do with them.

We're already doing the obvious choices of various salads, and gazpacho. I've even made lasagna with heirloom tomato sauce. Any other recipes which use lots of tomatoes, and would really benefit from the high-quality tomatoes?

A nice fresh salsa is always good. Blackbean, corn and tomato is a favorite.

Caprese salad, tomato sandwiches, roast some for bruchetta, still thinking.

Laurie

panzanella (unless that's one of the salads you've been doing) comes to mind

Tomato tart

CI's Tomato Salad with Canned Tuna, Capers, and Black Olives.

Fuzzy
I make Marcella Hazan's summer tomato sauce and freeze it in freezer bags and enjoy the flavor all winter long. You can use any favorite tomato sauce and freeze it or can it.
If you want Marcella's recipe....let me know and I can either post it or pm it to you....whatever is right.

tomato mozarella pie

fitzie

My fave at this time of season:

STUFFED TOMATOES WITH GRILLED CORN SALAD

2 large ears of corn, husked
1 large red bell pepper
4 large beefsteak tomatoes (each about 9 to 10 ounces)
1/4 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon grated lime peel
1 garlic clove, pressed
2 tablespoons chopped shallot
1/2 cup crumbled soft fresh goat cheese (about 2 ounces)

Lightly oil grill racks. Prepare barbecue (medium-high heat). Grill corn and bell pepper until corn is tender and beginning to brown in spots and pepper is blackened, turning occasionally, about 12 minutes for corn and 15 minutes for pepper. Enclose pepper in paper bag 10 minutes. Peel, seed, and chop pepper; place in large bowl. Cool corn, then cut kernels off cobs; add to bowl with pepper.

Cut tomatoes crosswise in half. Using melon baller or small spoon, scoop center of tomatoes into small bowl, leaving shell. Sprinkle inside of tomato shells lightly with salt; place cut side down on paper towels and let drain 30 minutes. Discard tomato seeds and juices in bowl; coarsely chop tomato solids and add to corn mixture.

Whisk oil, lime juice, lime peel, and garlic in small bowl to blend. Add to corn mixture. Mix in shallot, and jalapeño. Season with salt and pepper. Spoon corn salad into tomato shells. (Can be made 4 hours ahead. Cover and chill.) Sprinkle cheese over and serve.

Makes 8 servings.

Bon Appétit
July 2001

The Stuffed Tomato recipe sounds awesome.

Oh I forgot about a tomato tart. I have a good recipe from a southern gentleman friend of mine. If you'd like I can post for you.

I havn't made it in a couple years. Soo good.

Laurie