Whats your to tomato side-dish/salad? - Page 2

gardeninglee · August 10, 2016

Tomato turkey and tofu soup
6-8 large tomatoes sliced
1 lb of ground turkey
Half a package of med tofu
Cook tomato and turkey in half a med sized pot of water for about 45/ min. Bring to boil then med heat afterwards. Mash up tomatoes in the soup afterwards. Add half bunch of cilantro cook another 10/ min on med. Throw in tofu at the end to heat up. Serve with rice.

Gardenboy · August 12, 2016

Love a nice ripe cold tomato...sliced...with cottage cheese, salt/pepper and some chives!

NarnianGarden · August 18, 2016

I like mine sliced, with a olive oil and mozzarella cheese. Mint leaves crown the experience!

brownrexx · August 18, 2016

Don't forget to freeze some whole tomatoes. Pick your picture perfect, unblemished ones. Wash and dry them and then pop them into a zip Loc bag in the freezer.

Over the winter you can remove one and run it under lukewarm water for a few seconds and the skin will slide right off. You can chop and add it to anything that you are cooking or you can make some fresh tasting stewed tomatoes.

Cole_Robbie · August 18, 2016

My favorite way to cook steak, especially cheap cuts which always seem tough and gristly to me, is to lay down a layer of red tomatoes on some foil, add some garlic and a little oil, place the steak on top of that, close the foil, and cook it on a charcoal grill until the smell makes me hungry enough to eat it. The water from the tomato juice boils in the foil and keeps the steak from overcooking, and the acidity breaks down the gristle in the meat. It comes out like a tender pot roast.

Gerardo · August 19, 2016

Quote:

Originally Posted by Cole_Robbie

My favorite way to cook steak, especially cheap cuts which always seem tough and gristly to me, is to lay down a layer of red tomatoes on some foil, add some garlic and a little oil, place the steak on top of that, close the foil, and cook it on a charcoal grill until the smell makes me hungry enough to eat it. The water from the tomato juice boils in the foil and keeps the steak from overcooking, and the acidity breaks down the gristle in the meat. It comes out like a tender pot roast.

Works great with whole fish too!

PrudencePurple · August 23, 2016

I made this the other day and it was lovely and perfect. I used goat feta and we could not get enough!

Tomato and Watermelon Salad
by Sam Sifton

Time: 15 minutes
Yield: 6 to 8 servings
http://cooking.nytimes.com/recipes/1...termelon-salad

INGREDIENTS

4 to 6 large tomatoes, ideally heirloom varieties, cut into 1 1/4-inch cubes
1 small seedless watermelon, cut into 1 1/4-inch cubes
1 teaspoon kosher salt
¼ cup extra-virgin olive oil
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper to taste
1 cup feta cheese, torn into large crumbles

Download The New York Times Cooking App on the App Store.

kayrobbins · August 23, 2016

I like to slice cherry tomatoes in half and put them cut side up on a grill mat in the smoker for 10-15 minutes. After you take the meat out to rest before slicing these are ready when the meat is served. I like these warm smokey tomatoes so much I sometimes use the smoker just for them.

Nattybo! · August 23, 2016

Quote:

Originally Posted by Gerardo

Works great with whole fish too!

And rice to soak up all the yummy juices!

Nattybo! · August 23, 2016

Salad: tomatoes, olive oil, garlic, sweet basil.

Ratatouille

dokutaaguriin · August 23, 2016

Macedonian Salad (Shopska Salad)
INGREDIENTS
4 tomatoes, chopped
2 cucumbers, peeled and chopped
1 red onion or three scallions, chopped
1 green pepper, chopped
2 Tablespoons olive oil
½ cup or more of sirine cheese or sheep feta cheese, grated

If you can find Macedonian feta, which surprisingly I can find at my local grocery store, it MAKES the salad.
(http://www.internationalcuisine.com/...shopska-salad/)
I love this salad because it contains all the vegetables that are ripe in my garden at this time of year.
Jeff

greenthumbomaha · September 9, 2016

[QUOTE=Cole_Robbie;587667]My favorite way to cook steak, especially cheap cuts which always seem tough and gristly to me, is to lay down a layer of red tomatoes on some foil, add some garlic and a little oil, place the steak on top of that, close the foil, and cook it on a charcoal grill until the smell makes me hungry enough to eat it. The water from the tomato juice boils in the foil and keeps the steak from overcooking, and the acidity breaks down the gristle in the meat. It comes out like a tender pot roast.[/QUOTE

Alton Brown has a similar recipe on Food Network using cheap cuts of meat wrapped in foil and slow cooking. He calls it a pot roast but it isn't anything like grandma style thick pot roast and gravy. He bastes chuck steak in balsamic vinegar onion garlic rasins and olives (which I normally dislike, but love in this recipe). Adding a handful of cherry tomatoes sound like a good addition. Yummy!

- Lisa

Worth1 · September 9, 2016

There are two methods of cooking chuck slow and long or fast and rare.
A good seven bone chuck roast cooked on a mesquite fire hot fast and rare is to die for.
It has more flavor than any other cut of meat and many chefs know this.
Worth

jtjmartin · September 10, 2016

No carb pizzas: Cover a plate with sliced tomatoes. Top with oregano, garlic and salt. Pop them in the microwave for a couple minutes. Add cheese of your choice. Microwave for another minute.

Enjoy the summer taste of the tomatoes and drink the juice off the plate when no one is watching! Yum. (Pepperoni and other traditional pizza toppers are great.)

August 10, 2016	#16
gardeninglee Tomatovillian™ Join Date: May 2016 Location: West Los Angeles Posts: 203	Tomato turkey and tofu soup 6-8 large tomatoes sliced 1 lb of ground turkey Half a package of med tofu Cook tomato and turkey in half a med sized pot of water for about 45/ min. Bring to boil then med heat afterwards. Mash up tomatoes in the soup afterwards. Add half bunch of cilantro cook another 10/ min on med. Throw in tofu at the end to heat up. Serve with rice.

August 12, 2016	#17
Gardenboy Tomatovillian™ Join Date: Sep 2012 Location: Fort Lauderdale, FL Posts: 784	Love a nice ripe cold tomato...sliced...with cottage cheese, salt/pepper and some chives!

August 18, 2016	#18
NarnianGarden Tomatovillian™ Join Date: Jun 2013 Location: Finland, EU Posts: 2,550	I like mine sliced, with a olive oil and mozzarella cheese. Mint leaves crown the experience!

August 18, 2016	#19
brownrexx Tomatovillian™ Join Date: Feb 2016 Location: Southeastern PA Posts: 1,420	Don't forget to freeze some whole tomatoes. Pick your picture perfect, unblemished ones. Wash and dry them and then pop them into a zip Loc bag in the freezer. Over the winter you can remove one and run it under lukewarm water for a few seconds and the skin will slide right off. You can chop and add it to anything that you are cooking or you can make some fresh tasting stewed tomatoes.

August 18, 2016	#20
Cole_Robbie Tomatovillian™ Join Date: Jun 2012 Location: Illinois, zone 6 Posts: 8,407	My favorite way to cook steak, especially cheap cuts which always seem tough and gristly to me, is to lay down a layer of red tomatoes on some foil, add some garlic and a little oil, place the steak on top of that, close the foil, and cook it on a charcoal grill until the smell makes me hungry enough to eat it. The water from the tomato juice boils in the foil and keeps the steak from overcooking, and the acidity breaks down the gristle in the meat. It comes out like a tender pot roast.

August 23, 2016	#22
PrudencePurple Tomatovillian™ Join Date: May 2016 Location: Michigan Posts: 3	I made this the other day and it was lovely and perfect. I used goat feta and we could not get enough! Tomato and Watermelon Salad by Sam Sifton Time: 15 minutes Yield: 6 to 8 servings http://cooking.nytimes.com/recipes/1...termelon-salad INGREDIENTS 4 to 6 large tomatoes, ideally heirloom varieties, cut into 1 1/4-inch cubes 1 small seedless watermelon, cut into 1 1/4-inch cubes 1 teaspoon kosher salt ¼ cup extra-virgin olive oil 2 tablespoons sherry vinegar Kosher salt and freshly ground black pepper to taste 1 cup feta cheese, torn into large crumbles Download The New York Times Cooking App on the App Store.

August 23, 2016	#23
kayrobbins Tomatovillian™ Join Date: Dec 2013 Location: Jacksonville, Fl Posts: 820	I like to slice cherry tomatoes in half and put them cut side up on a grill mat in the smoker for 10-15 minutes. After you take the meat out to rest before slicing these are ready when the meat is served. I like these warm smokey tomatoes so much I sometimes use the smoker just for them.

August 23, 2016	#25
Nattybo! Tomatovillian™ Join Date: Mar 2011 Location: Maryland Posts: 272	Salad: tomatoes, olive oil, garlic, sweet basil. Ratatouille

August 23, 2016	#26
dokutaaguriin Tomatovillian™ Join Date: Feb 2006 Location: Alberta, Canada Z3a Posts: 905	Macedonian Salad (Shopska Salad) INGREDIENTS 4 tomatoes, chopped 2 cucumbers, peeled and chopped 1 red onion or three scallions, chopped 1 green pepper, chopped 2 Tablespoons olive oil ½ cup or more of sirine cheese or sheep feta cheese, grated If you can find Macedonian feta, which surprisingly I can find at my local grocery store, it MAKES the salad. (http://www.internationalcuisine.com/...shopska-salad/) I love this salad because it contains all the vegetables that are ripe in my garden at this time of year. Jeff

September 9, 2016	#27
greenthumbomaha Tomatovillian™ Join Date: Nov 2011 Location: Omaha Zone 5 Posts: 2,514	[QUOTE=Cole_Robbie;587667]My favorite way to cook steak, especially cheap cuts which always seem tough and gristly to me, is to lay down a layer of red tomatoes on some foil, add some garlic and a little oil, place the steak on top of that, close the foil, and cook it on a charcoal grill until the smell makes me hungry enough to eat it. The water from the tomato juice boils in the foil and keeps the steak from overcooking, and the acidity breaks down the gristle in the meat. It comes out like a tender pot roast.[/QUOTE Alton Brown has a similar recipe on Food Network using cheap cuts of meat wrapped in foil and slow cooking. He calls it a pot roast but it isn't anything like grandma style thick pot roast and gravy. He bastes chuck steak in balsamic vinegar onion garlic rasins and olives (which I normally dislike, but love in this recipe). Adding a handful of cherry tomatoes sound like a good addition. Yummy! - Lisa

September 9, 2016	#28
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	There are two methods of cooking chuck slow and long or fast and rare. A good seven bone chuck roast cooked on a mesquite fire hot fast and rare is to die for. It has more flavor than any other cut of meat and many chefs know this. Worth

September 10, 2016	#29
jtjmartin Tomatovillian™ Join Date: May 2016 Location: Williamsburg VA Zone 7b Posts: 1,110	No carb pizzas: Cover a plate with sliced tomatoes. Top with oregano, garlic and salt. Pop them in the microwave for a couple minutes. Add cheese of your choice. Microwave for another minute. Enjoy the summer taste of the tomatoes and drink the juice off the plate when no one is watching! Yum. (Pepperoni and other traditional pizza toppers are great.)