August 10, 2016 | #16 |
Tomatovillian™
Join Date: May 2016
Location: West Los Angeles
Posts: 203
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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 |
Tomatovillian™
Join Date: Sep 2012
Location: Fort Lauderdale, FL
Posts: 783
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Love a nice ripe cold tomato...sliced...with cottage cheese, salt/pepper and some chives!
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August 18, 2016 | #18 |
Tomatovillian™
Join Date: Jun 2013
Location: Finland, EU
Posts: 2,550
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I like mine sliced, with a olive oil and mozzarella cheese. Mint leaves crown the experience!
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August 18, 2016 | #19 |
Tomatovillian™
Join Date: Feb 2016
Location: Southeastern PA
Posts: 1,420
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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 |
Tomatovillian™
Join Date: Jun 2012
Location: Illinois, zone 6
Posts: 8,407
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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.
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August 19, 2016 | #21 | |
Tomatovillian™
Join Date: Feb 2015
Location: San Diego-Tijuana
Posts: 2,598
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Quote:
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August 23, 2016 | #22 |
Tomatovillian™
Join Date: May 2016
Location: Michigan
Posts: 3
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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 |
Tomatovillian™
Join Date: Dec 2013
Location: Jacksonville, Fl
Posts: 820
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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.
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August 23, 2016 | #24 |
Tomatovillian™
Join Date: Mar 2011
Location: Maryland
Posts: 272
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August 23, 2016 | #25 |
Tomatovillian™
Join Date: Mar 2011
Location: Maryland
Posts: 272
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Salad: tomatoes, olive oil, garlic, sweet basil.
Ratatouille |
August 23, 2016 | #26 |
Tomatovillian™
Join Date: Feb 2006
Location: Alberta, Canada Z3a
Posts: 905
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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 |
Tomatovillian™
Join Date: Nov 2011
Location: Omaha Zone 5
Posts: 2,514
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[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 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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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 |
Tomatovillian™
Join Date: May 2016
Location: Williamsburg VA Zone 7b
Posts: 1,110
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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.) |
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