Whats your to tomato side-dish/salad?
 

With averaging a plastic grocery bag full of tomatoes a day off our 22 plants (mainly BigBeef and BrandyBoy we need to come up with a some new recipes.

What is your go to tomato recipe for a salad or side dish?

Not being a smarty but growing up they became the main dish in the summer.
Sometimes stewed with macaroni fresh or just stewed.
At all time it was served cold not hot because we didn't have AC.

Worth

As for a salad for me it is fresh peppers cucumbers and tomatoes nothing else but what ever dressing you like.

[QUOTE=Worth1;585496]As for a salad for me it is fresh peppers cucumbers and tomatoes nothing else but what ever dressing you like.[/QUOTE]


That just begs for some ranch dressing!

It's whats for dinner. ;)

Ralph

Tomato
Red onion
Mozzarella
Olive oil, first cold press, our fav is california olive ranch.
Black pepper
Salt

Let sit for flavors to mingle.
Serve @ room temp for best effect.

Grill them, large slice or medium ones on double skewers.

kebob stick with onion, flesh of some type, pepper, and your own tomato can be heavenly.

Tomato, cucumber, black olive, feta with red wine vinaigrette

OR

Tomato, fresh mozzarella, drizzle of balsamic and olive oil with fresh basil

OR

Tomato with cold steamed green beans and sweet onions

OR

Tomato and corn cut off the cob with vinaigrette and fresh basil

Tomato salad with cucumbers, red onion, feta cheese, kalamata olives, olive oil, red vinegar, s & p, basil and oregano.

Cooked string beans sautéed with cherry tomatoes until they pop and sprinkled with parmesean cheese.

Baked tomato with bread crumbs and parmesean cheese.

Stuffed tomatoes with chicken salad.
Tomatoes marinated in salt water lime juice garlic and dill weed.
Tomatoes cut in half and dipped in chili powder.

Worth

Whether for sandwiches or the table I like to crush garlic with basil first and lay the sliced toms on top then flip them
or chives (or red onion sliced thin) and tarragon and maybe parsley or cilantro.

[B]Cherry Tomato, Cucumber, Radish, Onions and Chile Pepper Salad [/B]
I think my husband is partial to this easy salad because it reminds him of the traditional Ukrainian cucumbers and sour cream that his Mom always served.

Cherry tomatoes
Mini cucumbers
Red radishes
Onion slices

Dressing
1/4 cup of sour cream
1/4 cup plain Greek Yogurt
Diced fresh chile pepper (stem and seeds removed)
Cilantro finely chopped
1/4 cup seasoned rice vinegar
Salt and pepper to taste

Serve chilled.

Chunks of tomato, yellow onion, fresh squeezed lemon juice, pinch of mint, salt and pepper. Drizzle a small amount of Mazola oil and mix. Don't know why but corn oil tastes better on this than olive oil.

Pickled Tomato Salad

3 lg tomatoes, cut in eighths
1 med green pepper, chopped
1 med red onion, cut into rings
2 tbl minced fresh basil

DRESSING--
1/2 cup apple juice concentrate
1/2 cup cider vinegar
1/4 tsp salt
1 tbl oil
1 tsp sugar
1 tbl pickling spices tied in cheesecloth bag

Bring dressing ingredients to a boil. Reduce heat and simmer 5 minutes. Let cool to room temperature; mix with combined salad ingredients. Chill, covered, at least 1 hour before serving.

[QUOTE=bjbebs;585700]Chunks of tomato, yellow onion, fresh squeezed lemon juice, pinch of mint, salt and pepper. Drizzle a small amount of Mazola oil and mix. Don't know why but corn oil tastes better on this than olive oil.[/QUOTE]

Corn oil tastes a lot better on a lot of stuff.
Sometimes when we try to replicate a recipe and go off on the oil you lose the taste you are expecting from where you ate it last or from your childhood.

When I was growing up the stores didn't have a thousand oils to chose from but corm oil was there and it was in our home as well.

Salted cod, generous raw garlic and a bit of olive oil. Simple

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.

Love a nice ripe cold tomato...sliced...with cottage cheese, salt/pepper and some chives! :surprised:

I like mine sliced, with a olive oil and mozzarella cheese. Mint leaves crown the experience!

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.

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=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]

Works great with whole fish too!

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
[url]http://cooking.nytimes.com/recipes/1014851-tomato-and-watermelon-salad[/url]


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.

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.

[QUOTE=Gerardo;587693]Works great with whole fish too![/QUOTE]

And rice to soak up all the yummy juices!:D

Salad: tomatoes, olive oil, garlic, sweet basil.

Ratatouille

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.
([URL="http://www.internationalcuisine.com/macedonian-shopska-salad/"]http://www.internationalcuisine.com/macedonian-shopska-salad/[/URL])
I love this salad because it contains all the vegetables that are ripe in my garden at this time of year.
Jeff

[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

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

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.)