How Do You Eat Your Fresh Tomatoes? - Page 3

Tomaat · January 23, 2009

Fresh from the vine, wash and pat dry, cut in wedges and season with some small amount of salt, olive oil, shreded basil leaves and small amount of chopped garlic...heaven!

Grub · January 23, 2009

Great thread.

My all time favourite: Insalata Caprese and I'm not even Italian!

Layer sliced tomatoes with slices of buffalo (preferably) mozzarella, torn homegrown sweet basil leaves, season with salt flakes, drizzle with very best olive oil, leave to rest for 30 minutes or so.

Then put platter on table with pana de casa, that Italian house bread that's kinda chewy, and grab a slice and eat the rows of the various tomato varieties and pass comment. Heaven!

In the end, there's a fight over the mop up. Mmmm. Summer!

A bottle of pinot gris or champagne is fitting. Dinner and the love apple.

**tomatoaddict** · January 24, 2009

When I was younger..My Italian MIL, who came over from Calabria when she was in her mid forties, taught me to make their tomato salad...
OMG...Nothing compares to it for me.
You have to have a huge loaf of Italian bread to eat it.
It has so much juice in it it's almost like soup.

Cut up tomatoes in a bowl and salt. Let sit for 10 minutes or more.
Add chopped:
garlic
onions
peppers (I use long roasting peppers)
Add black pepper and chopped oregano and chopped fresh basil.
mix well. It will be very juicy. add a dose of olive oil and mix again. Eat with bread dipped in the juice.
Mmmmmmmmmmmmmmmmmmmm
I live on this stuff for 3 months out of the year.

gssgarden · January 24, 2009

Right from the garden. NOTHING better. Warmed by the sun...Mmmmmmm. It doesn't taste the same after it's at air conditioned room temp.

Greg

geeboss · October 16, 2009

Like mine with corn on the cob small slice of sirloin steak and lots of sliced maters.

DeanRIowa · October 16, 2009

I like mine:

Sliced and Salted
Cherries eaten whole
BLT
Salad
Greek Salad
Bruschetta

Dean

amideutch · October 16, 2009

Anyway I can get them as long as they be OP/Heirloom.

Ami

TomNJ · October 16, 2009

A thick slab of vine ripened beefsteak, lightly salted and drizzled with extra virgin olive oil, then topped with a slice of fresh mozzarella, more EVOO, and a sprinkle of fresh chopped basil. For those who don't mind carbs, slide a fresh slice of your favorite bread under this - makes for neater eating.

Drooooolll !!!

TomNJ

matertoo · October 16, 2009

I haven't found a way to eat maters that I don't enjoy. Fresh from the vine is hard to beat!!!

As I eat the last few before frost, I enjoy each one in a special way. Soon the fresh ones will be gone and I'll be busy planning next year's mater patch and looking forward to next years first ripe mater.

Happy Matering,

Paul

ruet · October 16, 2009

-Grab a baguette, slice in two. Preferably one baked today, and preferably not a supermarket baguette — it needs some structure.

-Pick a decent-sized tomato. Slice in half.
-Using your hand, turn the tomato inside out. Some will resist being turned inside out more than others, if it doesn't want to turn that's ok.
-Rub the tomato into the bread forcefully. Back and forth until all that's left in your hand is the skin.
-Repeat with the other half and the other half of the baguette (or use one full tomato per half baguette).

-Add a pinch of salt, drizzle on olive oil. (Important that it be in that order so the tomato "sweats")
-Congratulations, you are about to experience Pan Tomaquet.

Salty_Dog · October 16, 2009

Pick fresh off the vine in the morning and immediately sliced and put on warm buttered toast.

No oil, No salt, No Pepper, just the sweet juicy flavour of the tomato.

icelord · October 16, 2009

I like alternate layers of sliced tomato, mozzerella {fresh} basil leaf all around the plate, sprinled with seasalt and drizzle extra-virgin olive oil and spritz with good ITALIAN balsalmic!! Heaven!

Icelord

mayax68 · October 21, 2009

I each them like an apples - out of hand.
A Mom of one of the kids from my son's daycare recently came up to me and said that she had to thank me. I had no idea what she was talking about. She told me that her daughter learned from my son to eat tomatoes like apples and raw green beens. Before this her daughter would not look at twice at veggies

Vince · October 26, 2009

BLTs, On Burgers, Sandwiches, Pizza, salads, and as depicted below.

January 24, 2009	#33
tomatoaddict Moderator Join Date: Jan 2007 Location: zone 5 Posts: 1,459	When I was younger..My Italian MIL, who came over from Calabria when she was in her mid forties, taught me to make their tomato salad... OMG...Nothing compares to it for me. You have to have a huge loaf of Italian bread to eat it. It has so much juice in it it's almost like soup. Cut up tomatoes in a bowl and salt. Let sit for 10 minutes or more. Add chopped: garlic onions peppers (I use long roasting peppers) Add black pepper and chopped oregano and chopped fresh basil. mix well. It will be very juicy. add a dose of olive oil and mix again. Eat with bread dipped in the juice. Mmmmmmmmmmmmmmmmmmmm I live on this stuff for 3 months out of the year. __________________ Secretseedcartel.com

October 16, 2009	#36
DeanRIowa Tomatovillian™ Join Date: Jul 2007 Location: 5a - NE Iowa Posts: 416	I like mine: Sliced and Salted Cherries eaten whole BLT Salad Greek Salad Bruschetta Dean

October 16, 2009	#37
amideutch Tomatovillian™ Join Date: Feb 2006 Location: Germany 49°26"N 07°36"E Posts: 5,041	Anyway I can get them as long as they be OP/Heirloom.Ami __________________ Life's journey is not to arrive at the grave safely in a well preserved body, but rather to skid in sideways, totally worn out, shouting ‘...Holy Crap .....What a ride!'

October 16, 2009	#42
icelord Tomatovillian™ Join Date: Sep 2009 Location: 23463 copemish Mi 49625 Posts: 180	Tomato eatin I like alternate layers of sliced tomato, mozzerella {fresh} basil leaf all around the plate, sprinled with seasalt and drizzle extra-virgin olive oil and spritz with good ITALIAN balsalmic!! Heaven! Icelord

October 26, 2009	#44
Vince Tomatovillian™ Join Date: Jun 2006 Location: Riverside, CA Posts: 942	BLTs, On Burgers, Sandwiches, Pizza, salads, and as depicted below. __________________ Vince

January 23, 2009	#31
Tomaat Tomatovillian™ Join Date: Mar 2008 Location: The Netherlands Posts: 154	Fresh from the vine, wash and pat dry, cut in wedges and season with some small amount of salt, olive oil, shreded basil leaves and small amount of chopped garlic...heaven!

January 23, 2009	#32
Grub Tomatovillian™ Join Date: Jan 2006 Location: Sydney, Australia Posts: 2,722	Great thread. My all time favourite: Insalata Caprese and I'm not even Italian! Layer sliced tomatoes with slices of buffalo (preferably) mozzarella, torn homegrown sweet basil leaves, season with salt flakes, drizzle with very best olive oil, leave to rest for 30 minutes or so. Then put platter on table with pana de casa, that Italian house bread that's kinda chewy, and grab a slice and eat the rows of the various tomato varieties and pass comment. Heaven! In the end, there's a fight over the mop up. Mmmm. Summer! A bottle of pinot gris or champagne is fitting. Dinner and the love apple.

January 24, 2009	#34
gssgarden Tomatovillian™ Join Date: Feb 2007 Location: N.C. Posts: 1,827	Right from the garden. NOTHING better. Warmed by the sun...Mmmmmmm. It doesn't taste the same after it's at air conditioned room temp. Greg

October 16, 2009	#35
geeboss Tomatovillian™ Join Date: Oct 2008 Location: Fairfax, VA Z7 Posts: 524	Like mine with corn on the cob small slice of sirloin steak and lots of sliced maters.

October 16, 2009	#38
TomNJ Tomatovillian™ Join Date: May 2009 Location: Floyd VA Posts: 771	A thick slab of vine ripened beefsteak, lightly salted and drizzled with extra virgin olive oil, then topped with a slice of fresh mozzarella, more EVOO, and a sprinkle of fresh chopped basil. For those who don't mind carbs, slide a fresh slice of your favorite bread under this - makes for neater eating. Drooooolll !!! TomNJ

October 16, 2009	#39
matertoo Tomatovillian™ Join Date: Jul 2009 Location: LA (Lower Alabama) Posts: 354	I haven't found a way to eat maters that I don't enjoy. Fresh from the vine is hard to beat!!! As I eat the last few before frost, I enjoy each one in a special way. Soon the fresh ones will be gone and I'll be busy planning next year's mater patch and looking forward to next years first ripe mater. Happy Matering, Paul

October 16, 2009	#40
ruet Tomatovillian™ Join Date: Mar 2009 Location: Madrid, Spain Posts: 42	-Grab a baguette, slice in two. Preferably one baked today, and preferably not a supermarket baguette — it needs some structure. -Pick a decent-sized tomato. Slice in half. -Using your hand, turn the tomato inside out. Some will resist being turned inside out more than others, if it doesn't want to turn that's ok. -Rub the tomato into the bread forcefully. Back and forth until all that's left in your hand is the skin. -Repeat with the other half and the other half of the baguette (or use one full tomato per half baguette). -Add a pinch of salt, drizzle on olive oil. (Important that it be in that order so the tomato "sweats") -Congratulations, you are about to experience Pan Tomaquet.

October 16, 2009	#41
Salty_Dog Tomatovillian™ Join Date: Oct 2009 Location: Lorne, Australia Posts: 188	Pick fresh off the vine in the morning and immediately sliced and put on warm buttered toast. No oil, No salt, No Pepper, just the sweet juicy flavour of the tomato.

October 21, 2009	#43
mayax68 Tomatovillian™ Join Date: Aug 2006 Location: USA, CT Posts: 106	I each them like an apples - out of hand. A Mom of one of the kids from my son's daycare recently came up to me and said that she had to thank me. I had no idea what she was talking about. She told me that her daughter learned from my son to eat tomatoes like apples and raw green beens. Before this her daughter would not look at twice at veggies