Challenge: want 'fresh' tomato recipes

zeroma · January 28, 2013

I'd love to add a recipe to my tomato data base that is for a specific variety of tomato. Using fresh harvest tomatoes, not canned. I noticed many of the recipes in this section use canned tomatoes.

Example for the new Eleanor tomato I bought I printed a recipe called Eleanor's Tomato Soup. The Eleanor tomato is supposed to be great for making juice, and the soup recipe calls for 2 cups tomato juice. The campbell 146 tomato would be great for this as well, but I'll have to come up with a different soup recipe for that one.

I ordered the seed for the Patriotic Themed idea, for the garden where I volunteer. Eleanor is for Eleanor Roosevelt in my garden. Plus my mother's name was Eleanor, and she made awesome tomato soup for us when we were little kids. I found the recipe when I was looking for more information on the tomato!

Okay,
The 'Evergreen' (Emerald) is supposed to be so great for making fried green tomatoes. As is Aunt Ruby's German Green.

So I'd love to know what to make with the 'desserty' tasting tomatoes like
Big White Pink Stripes or Dagma's Perfection.

Or the tart, tangy varieties like Aunt Lou's Underground Railroad and Captain Lucky?

You get the idea. I'd just love to put my little tomato data book together with recipes.

Tracydr · January 30, 2013

I use tomatoes to make a fermented salsa.
I also make a nice soup using coconut milk and mustard seeds. Here's the soup recipe.
I'll give the instructions for the salsa, later. No preference on variety for either except to use a meatier variety of tomato such as a paste or heart if available, although I've used all kinds.

SPICY TOMATO COCONUT SOUP
5 large tomatoes, cored
14 oz. can coconut milk
4 Thai chiles
3 tbs. olive oil
2 tbs. mustard seed
l lemon, juiced (potentially more depending on taste)
Salt
1/4 bunch cilantro, chopped

Preparation:
In a large stockpot, place tomatoes in bottom down. Cover with water and poach on high heat for approx. 10 min. or until skin begins to peel back from the tomatoes. Remove from heat and drain. Carefully remove the skin from the tomatoes. Place tomatoes in a blender or food processor, add chiles. In a large saucepan, heat olive oil. Add mustard seeds until they pop. Once popping subsides (but doesn't stop) quickly add the tomato mixture, coconut milk, and lemon juice (you may need more depending on preference) and salt to taste. Remove from heat and garnish with cilantro.
Serves 6.

**coronabarb** · January 31, 2013

Tracy, this sounds very interesting. I've never had tomatoes with coconut milk. Yum!

I would have to go and take a look but I don't think most of the recipes in this tomato section are exclusively for canned. We have this forum for using our garden produce and gear it towards that. Rather than having various recipes stuck in this, I might move that soup recipe to the soup section. It makes it so much more organized when trying to go back and find something. :-)

lakelady · January 31, 2013

Whenever I make a recipe that calls for canned tomatoes, I simply use fresh if they are available, just skin, squeeze out seeds, and chop.

zeroma · January 31, 2013

that soup sounds fantastic! I'm making it tonight. Whole mustard seeds? Thai chilies? What is a good sub? I don't know if I can find Thai chilies.

January 28, 2013	#1
zeroma Tomatovillian™ Join Date: May 2012 Location: SW Ohio Posts: 637	Challenge: want 'fresh' tomato recipes I'd love to add a recipe to my tomato data base that is for a specific variety of tomato. Using fresh harvest tomatoes, not canned. I noticed many of the recipes in this section use canned tomatoes. Example for the new Eleanor tomato I bought I printed a recipe called Eleanor's Tomato Soup. The Eleanor tomato is supposed to be great for making juice, and the soup recipe calls for 2 cups tomato juice. The campbell 146 tomato would be great for this as well, but I'll have to come up with a different soup recipe for that one. I ordered the seed for the Patriotic Themed idea, for the garden where I volunteer. Eleanor is for Eleanor Roosevelt in my garden. Plus my mother's name was Eleanor, and she made awesome tomato soup for us when we were little kids. I found the recipe when I was looking for more information on the tomato! Okay, The 'Evergreen' (Emerald) is supposed to be so great for making fried green tomatoes. As is Aunt Ruby's German Green. So I'd love to know what to make with the 'desserty' tasting tomatoes like Big White Pink Stripes or Dagma's Perfection. Or the tart, tangy varieties like Aunt Lou's Underground Railroad and Captain Lucky? You get the idea. I'd just love to put my little tomato data book together with recipes. Last edited by zeroma; January 28, 2013 at 01:27 PM.

January 31, 2013	#3
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	Tracy, this sounds very interesting. I've never had tomatoes with coconut milk. Yum! I would have to go and take a look but I don't think most of the recipes in this tomato section are exclusively for canned. We have this forum for using our garden produce and gear it towards that. Rather than having various recipes stuck in this, I might move that soup recipe to the soup section. It makes it so much more organized when trying to go back and find something. :-) __________________ Corona~Barb Now an Oregon gal

January 31, 2013	#4
lakelady Tomatovillian™ Join Date: Aug 2011 Location: northern NJ zone 6b Posts: 1,862	Whenever I make a recipe that calls for canned tomatoes, I simply use fresh if they are available, just skin, squeeze out seeds, and chop. __________________ Antoniette

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January 30, 2013	#2
Tracydr Tomatovillian™ Join Date: May 2011 Location: Laurinburg, North Carolina, zone 7 Posts: 3,207	I use tomatoes to make a fermented salsa. I also make a nice soup using coconut milk and mustard seeds. Here's the soup recipe. I'll give the instructions for the salsa, later. No preference on variety for either except to use a meatier variety of tomato such as a paste or heart if available, although I've used all kinds. SPICY TOMATO COCONUT SOUP 5 large tomatoes, cored 14 oz. can coconut milk 4 Thai chiles 3 tbs. olive oil 2 tbs. mustard seed l lemon, juiced (potentially more depending on taste) Salt 1/4 bunch cilantro, chopped Preparation: In a large stockpot, place tomatoes in bottom down. Cover with water and poach on high heat for approx. 10 min. or until skin begins to peel back from the tomatoes. Remove from heat and drain. Carefully remove the skin from the tomatoes. Place tomatoes in a blender or food processor, add chiles. In a large saucepan, heat olive oil. Add mustard seeds until they pop. Once popping subsides (but doesn't stop) quickly add the tomato mixture, coconut milk, and lemon juice (you may need more depending on preference) and salt to taste. Remove from heat and garnish with cilantro. Serves 6.