Vegetable of the Week: Tomatoes

Is your garden exploding with tomatoes? Mine is. I picked all the tomatoes pictured here in one go. I can't grow flowers for the life of me, but if there's food involved I'm all over it. What to do with all these tomatoes? Here are some ideas from my list of recipes to try.

Tomato Basil Tartlets
Fried Green Tomato BLT
Jarred Tomatoes
Spaghetti with Cheesy Broiled Tomatoes
Summer Fettucine
Chicken Breasts with Tomato-Herb Pan Sauce
Tomato and Cheddar Pie
Corn, Tomato, Feta, and Basil Salad
Tomato Tian
Goat Cheese Stuffed Tomatoes
Tomato Tart

And from the Four Seasons Kitchen Archives:
Roasted Tomato and Goat Cheese Pasta
Tomato Bruschetta with Feta


"No one is going to improve upon the tomato sandwich. No one- not Alice Waters, not that Danish guy whose place was noted Best Restaurant in the World, maybe not even God. Put a few slices of the juiciest tomato you can find on your favorite toasted bread with mayo, a sprinkle of sea salt, and a couple of grinds of pepper. Eat open-face."

-Bon Appetit June 2011

Also, I made a PESTO AND TOMATO FLATBREAD that was so good that I forgot to take a picture. Bonus: it used up four tomatoes in one go. It's easy-peasy:

Preheat oven to 450 degrees F with oven rack on bottom position. Roll out pizza dough, spread with pesto, cover with sliced tomatoes (I squeeze them a bit to remove the seeds which will make it watery), sprinkle with grated Parmesan cheese. Bake 15 minutes or until crust is golden and tomatoes are softened.

One Year Ago: Vanilla Iced Coffee  

Ham, Swiss and Asparagus Crepes