The best eating tomato is usually the one you just picked out of the garden.
According to the "Veggie Gardener" the best is "Brandywine"... go figure. On the Veggie site, you can find a list of the top ten for slicing up and eating on the spot, on a sandwich, a burger or in a salad. http://www.veggiegardener.com/best-tomatoes-for-slicing/
http://www.foodnetwork.com/recipes/fresh-plum-tomato-sauce-recipe.html
Ingredients
10 to 12 fresh plum tomatoes (approximately 2 to 2 1/2 pounds)
4 ounces extra-virgin olive oil, plus additional extra-virgin olive oil, optional
3 cloves garlic, finely chopped
Pinch crushed red pepper
1/2 medium onion, finely chopped
Kosher salt
Freshly chopped parsley leaves
Directions
Peel tomatoes by scoring the skin of each tomato with a sharp knife (do not cut too deep). Then, place scored tomatoes into a pot of boiling water and boil for approximately 1 to 1 1/2 minutes. Remove tomatoes and plunge into cold water. Peel and dice tomatoes and set aside.
Heat olive oil in a saucepan. When hot, add garlic and crushed red pepper. Saute until garlic turns slightly golden. Add chopped onion and saute an additional 2 1/2 minutes.
Add chopped plum tomatoes and cook approximately 5 minutes. Add salt to taste. Add chopped parsley and extra virgin olive oil if desired, just before using.
As a child growing up frugal, my mother made Tuscan Tomato Bread Soup. Sounds so 'gourmet' doesn't it. Well, its day old bread, could even be a few days old, a little left over chicken stock with over ripe tomatoes and butter. You start with the tomatoes, simmer or til they have cooked down, add a pinch of salt some dried herb seasoning and lastly stir in your bread . Pour into bowls and top with a generous pat of butter and sprinkle some Parmesan. Delicious!
Ingredients
10 to 12 fresh plum tomatoes (approximately 2 to 2 1/2 pounds)
4 ounces extra-virgin olive oil, plus additional extra-virgin olive oil, optional
3 cloves garlic, finely chopped
Pinch crushed red pepper
1/2 medium onion, finely chopped
Kosher salt
Freshly chopped parsley leaves
Directions
Peel tomatoes by scoring the skin of each tomato with a sharp knife (do not cut too deep). Then, place scored tomatoes into a pot of boiling water and boil for approximately 1 to 1 1/2 minutes. Remove tomatoes and plunge into cold water. Peel and dice tomatoes and set aside.
Heat olive oil in a saucepan. When hot, add garlic and crushed red pepper. Saute until garlic turns slightly golden. Add chopped onion and saute an additional 2 1/2 minutes.
Add chopped plum tomatoes and cook approximately 5 minutes. Add salt to taste. Add chopped parsley and extra virgin olive oil if desired, just before using.
As a child growing up frugal, my mother made Tuscan Tomato Bread Soup. Sounds so 'gourmet' doesn't it. Well, its day old bread, could even be a few days old, a little left over chicken stock with over ripe tomatoes and butter. You start with the tomatoes, simmer or til they have cooked down, add a pinch of salt some dried herb seasoning and lastly stir in your bread . Pour into bowls and top with a generous pat of butter and sprinkle some Parmesan. Delicious!
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