Toast, salt, Dukes mayonnaise

Dukes Mayo, of course.

To lazy today

Butter on one piece of toast and mayo on the other, no salt or pepper or anything besides the tomato, going to have one in a few minutes.

I have everything else on hand, but can't figure that out.

I'll post the recipe if I can find it.

Recently did the watermelon, red onion, & tomato salad and loved it.

The chutney had an odd ingredient that really added nice texture - water chestnuts.

The process involved the whole canning routine - which I used to love to do.

We had 16 fruit trees at our old house - and August was a busy month. Made Brandied Apricots one year too.

With eggs. So kinda like pasta?

Into hot drained pasta fold cut-up brie and chopped ripe tomato and basil. The brie melts and blends with the tomato juices. You may add a bit of olive oil; definitely add pepper and a bit of salt. A favorite of mine when the tomatoes come in.

with it. A restaurant we went to with a chef from Italy makes dressing with tomatoes " juice". Think you just crush fresh tomatoes and drain juice? Heavenly

cheese sandwiches except you put thick sliced tomato, mayo and s&p instead of cheese.

water
1 bulb garlic - peeled, slightly crushed
1 large Bay leaf.
3 T. olive oil
6-8 fresh tomatoes - cut into wedges

In a large stock pot, brown the garlic in olive oil; add tomatoes and Bay leaf, fill with water to the top of the tomatoes. Bring to a boil then lower heat to a brisk simmer and cook until inch of water has cooked off. Replace the same amt. of water and cook down about an inch again.
Stir enough to keep anything from sticking on the bottom of the pot.

When the cooking is done, strain out the pulp and discard (Put in compost?).

The liquid part will be transparent with little micro thread of red and is quite pretty. The only thing I have even known to be an acceptable addition to this soup is to drop an egg in. Garnish with scallion tops. It tastes like tomato soup. Very good for you and can be frozen.

Don't know why but bay leaf, zucchini, and blueberries are completely offensive to me. I know, crazy.

Or maybe a small sprig of rosemary. That's all I can think of.

along with sliced cucumbers and thinly sliced white onions.
Drizzle with your favorite Italian dressing.

I could eat this all day.

Ranch dressing and a little dill.

Ranch dressing sounds awesome too!

Quick salads as I call them.

NYT has a great recipe. Still pre-peak in Co.

Last edited Mon Aug 7, 2023, 07:09 PM - Edit history (1)

Not something I’ve ever contemplated. I can imagine a lime and cilantro gaz….

And I will offer this recipe:
2 seeded and diced tomatoes
2 cups shredded green cabbage
2 green onions diced
1/2 bellpepper julienned
1/2c shredded carrot
Dress lightly with Thousand Island dressing and add hot sauce to taste.

salsa/pico de gallo
stuffed with tuna or chicken salad
wedges with salt
barely cooked with basil, garlic, feta, parm, olive oil and some kind of pasta
course chopped with course chopped cukes, onion, dill, feta, and dressed with Italian or Caesar type dressing

Cut them up in wedges, topped with salt and yum.

tomatoes I have ever have ever had were courtesy of my brother who went out back at our house and picked riped ones, sliced and salted!!!!

tonnata is a sauce made with tuna (canned works fine) that's usually served over veal, but I've found it's good poured over tomatoes. You could always use beefsteak tomatoes if you miss the meat

And there's nothing wrong with a simple tomato soup: roast the tomatoes, skin and seed, the puree and serve hot or cold, with or without cream depending on your whims.

Corn: my new fav comes from the WaPo recipes section. Cut the kernels off an ear of corn, cook them in a little bit of olive oil until they char, salt, and serve on Greek yogurt. You can add onions or red peppers or tomatoes to make them look pretty, but it's a good dish as it is.

Last edited Mon Aug 7, 2023, 08:39 PM - Edit history (1)

Gotta research NYT recipes more ! And since l pay for it lol

i prefer cherry tomatoes, but chunks fine. 1/2 c tomato paste, onions + most important bell peppers. i like it w/ italian seasoning + butter fried chicken on pasta, but i bet ok w/ pork too. can be done in 1/2 hr. the plane food just had the chicken + peppers + tom sauce. oh, i add a little cayenne.

i just made it up. we just call it swedish sauce.

Slice tomatoes, lay in one layer in a colander, lightly salt, press gently to remove some of the liquid. Melt some butter in a skillet, and quickly saute the slices on both sides, remove to a plate. Add a little flour, salt, pepper and hot sauce to the butter in the skillet, mix till smooth and add enough heavy cream to make a sauce. Pour over the tomatoes and serve immediately.

I have use 1 tomato or 8, and just adjusted the other ingredients. If you want more cream sauce, use more butter, flour and cream. It tastes like tomato bisque. I like to make it at least once a summer.

The recipe for cream sauce is

Thin- 1 tbs flour, 1 bs butter, 1 cup milk or cream s&p to taste
Medium- 2 tbs flour, 2 tbs butter, 1 cup milk or cream s&p to taste
Thick-3 tbs flour, 3 bs butter, 1 cup milk or cream s&p to taste

Core them and use the results in a stuffed tomato recipe.
Stuff them with damn near anything you like.

Maybe not chocolate or peanut butter, but who knows?
I've had them stuffed with meatloaf, Mexican meatloaf, spinach and pesto, dressing/stuffing, oyster dressing, etc, etc...
Go NUTS!

Slice zuke and yllw squash and begin to sauté in olive oil and butter combo. Add garlic powder or fresh garlic minced as they begin to cook through. Cook another minute or so. Add chopped tomatoes and a few shakes of soy sauce, stir and turn off the heat. Top with s&p and shredded cheese of choice. Cover for a minute to melt cheese.

Savory and uses two of the veggies you mentioned. 1 zuke, 1 squash and 1 large mater should feed two to four as a side depending on helpings.

And fry em up!
The best!

This one seems similar, though I didn't use Dijon. I might have to try it.

https://www.gastronotherapy.com/french-tomato-tart/

Also, this recipe for slow-roasted cherry tomatoes is great, and you can eat them as a side dish or add to pasta, top a pizza, or freeze them for later.

https://smittenkitchen.com/2008/08/slow-roasted-tomatoes/