I like to put a bunch in a big dutch oven (big tomatoes and cherries alike) and cook them down into sauce. I use the food mill attachment on my mixer to remove the seeds and skins, then cook it down into sauce, ketchup, bbq sauce, etc. – seedless/skinless sauce is a great base for all the summer projects and the cherry tomatoes give it such a bright note.
But for the first month of tomato season it’s all about the caprese salad. So fast and easy, and it highlights the differences in the varieties so well.
Pan-Tomatnyy-Sad
Awesome. How many plants do you have? Also, variety is the green-red beefsteak? Is it a keeper?
GreenPlantFanatic
Tomato confit is great for cherry tomatoes! You can also put them on kebabs and grill them, or throw them in pasta salad, panzanella salad, or caprese salad (or skewers).
For the slicers, BLTs are always a classic, and I love a BLT salad, too. I love a good tomato tart / pie. And a sandwich with tomato and some good quality pimento cheese is a simple one that’s delicious. Sliced tomatoes with straciatella and a little olive oil and sea salt is one of my favorites.
Tomato soup or tomato sauce is easy, especially if you roast and then blend it. You could do a roasted or raw salsa or pico.
I have a couple cookbooks or magazines with tons of tomato recipes that get more creative, but to me, these are the go-tos!
cheegirl26
The cherries are great for an easy bruschetta!!!
NerdingOutSkins
I dehydrate my cherries for year round sun dried tomatoes.
PDXisadumpsterfire
Caprese salad! Buy some fresh mozzarella made from buffalo milk, pick a bunch of lemon basil leaves from your herb garden (or buy a plant or 6 at your farmer’s market). Slice your ripest large tomatoes and the mozz in half inch slices. Alternate tomato and mozz slices in layers. Put a few lemon basil leaves in between each layer of tomato and mozz. Drizzle the whole thing generously with a top quality EVOO, then a little less generously with a top quality balsamic or infused vinegar. Dash the whole plate with ground white pepper and coarse sea salt. Sprinkle more lemon basil leaves over the top. Serve immediately at room temperature with crusty fresh bread.
Secretly_A_Moose
Salt
_phoenix_xineoph_
Panzanella, sun-dried tomatoes if you have san marzanos, tomato jam. Bruscetta, BLTs/tomato sammies, roasted tomato soup, gazpacho, homemade ketchup.
leah114
Tomato, fresh basil and a little feta cheese on wheat toast. So good
15 Comments
Here are a few to start us off!
[Roast Tomato & Burrata](https://youtube.com/shorts/YbIMO2yZsAI?si=iJTqru1UXtF-mnE-)
[Tomato & Egg Stir Fry](https://youtu.be/Wn8ox93Qhus?si=JtgRV2AgZZexKfY9)
[Tomato Curry](https://youtu.be/-_G_-94ZL1g?si=nQld9o3zCDo9lKV4)
[Tomato Sandwich](https://youtu.be/Oc-R1hOrNow?si=Bu6Bx8y4tszdd-QC)
Tomato boccocini salad
r/soup has many great recipes! I love a roasted tomato and red pepper one myself!
Looks great!
A million pastas. Follow any good Italian chef on Instagram. My favorites are Max Mariola and Ruben Bondi
[Med Cod Bake](https://www.themediterraneandish.com/baked-white-fish-recipe/#wprm-recipe-container-38369)
I like to put a bunch in a big dutch oven (big tomatoes and cherries alike) and cook them down into sauce. I use the food mill attachment on my mixer to remove the seeds and skins, then cook it down into sauce, ketchup, bbq sauce, etc. – seedless/skinless sauce is a great base for all the summer projects and the cherry tomatoes give it such a bright note.
But for the first month of tomato season it’s all about the caprese salad. So fast and easy, and it highlights the differences in the varieties so well.
Awesome. How many plants do you have? Also, variety is the green-red beefsteak? Is it a keeper?
Tomato confit is great for cherry tomatoes! You can also put them on kebabs and grill them, or throw them in pasta salad, panzanella salad, or caprese salad (or skewers).
For the slicers, BLTs are always a classic, and I love a BLT salad, too. I love a good tomato tart / pie. And a sandwich with tomato and some good quality pimento cheese is a simple one that’s delicious. Sliced tomatoes with straciatella and a little olive oil and sea salt is one of my favorites.
Tomato soup or tomato sauce is easy, especially if you roast and then blend it. You could do a roasted or raw salsa or pico.
I have a couple cookbooks or magazines with tons of tomato recipes that get more creative, but to me, these are the go-tos!
The cherries are great for an easy bruschetta!!!
I dehydrate my cherries for year round sun dried tomatoes.
Caprese salad! Buy some fresh mozzarella made from buffalo milk, pick a bunch of lemon basil leaves from your herb garden (or buy a plant or 6 at your farmer’s market). Slice your ripest large tomatoes and the mozz in half inch slices. Alternate tomato and mozz slices in layers. Put a few lemon basil leaves in between each layer of tomato and mozz. Drizzle the whole thing generously with a top quality EVOO, then a little less generously with a top quality balsamic or infused vinegar. Dash the whole plate with ground white pepper and coarse sea salt. Sprinkle more lemon basil leaves over the top. Serve immediately at room temperature with crusty fresh bread.
Salt
Panzanella, sun-dried tomatoes if you have san marzanos, tomato jam. Bruscetta, BLTs/tomato sammies, roasted tomato soup, gazpacho, homemade ketchup.
Tomato, fresh basil and a little feta cheese on wheat toast. So good