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Use up those Tomatoes, before you have to throw them away.
A Bounty of Tomatoes.
Hold The Mayo...
It's that time of year again. The Farmers Markets are bursting at the seams. I picked up a large basket of tomatoes for $5.00. In case you are wondering what can be done with so many tomatoes, I have a recipe that everyone loves! I'll share it with you in a moment. The first thing that I do is pick through the tomatoes and figure out what I can make with the most ripened tomatoes. If it's still cool outside, I'll cook up a vegetable/chicken soup. If it's warm, I put together my Crowd Pleasing "Mayo-less, Tomato-Potato Salad." (or "Mayo-less, Potato-Tomato Salad.") It works both ways. This salad holds up well for an outdoor picnic or bar-b-q, because no Mayo is used.
Francesca's Tip of the Day:
People ask me how I know, how many potatoes to cook for my picnic salads. Here's my formula: One Large or Two Medium Potatoes per person, and One Large Tomato for every 2-3 people. It works all the time.
Recipe for "Mayo-less, Tomato-Potato Salad":
1 Large (or 2 Medium) Potatoes for each person (cooked, peeled and cut into bite sized pieces.) I used 8 Large Potatoes for this recipe.
1 Large Cut up Tomato (for 2-3 people) In this recipe I used 3 very large tomatoes.
3-4 Chopped Scallions
Salt and pepper to taste
1/4 Cup Olive Oil (or to taste, sometimes I use a little more if the potatoes absorb more oil than usual.
Put all the potatoes and tomatoes in a large bowl, add the Salt and Pepper, Olive Oil, scallions and toss. Serve room temperature for the best results. The potatoes can become too starchy if you chill this salad. This recipe serves 8 adults.
Here's another quick snack for Fresh Ripe Tomatoes:
Day Old Italian Bread
Spritz of Filtered Water
A Few Teaspoons of Good Quality Olive Oil
Sprinkle Oregano Flakes
Crushed Garlic Cloves (2-3)
Salt and Pepper to Taste
2 Large Ripe Tomatoes (Crushed and Chopped)
The bread may be a little hard, that's ok. Break up the bread, wet it down a bit with some filtered water, then put the bread in a bowl, sprinkle with the crushed garlic, Oregano Flakes, Olive Oil, and crushed tomatoes. Add some salt and pepper and you are good to go. Enjoy!
When you harvest your tomatoes and want to store them for the winter, you can either Can them or Freeze them. I wash the tomatoes, dry them and place them in a zip lock freezer bag. They are easy to stack in the freezer. Then in the winter months take a bag of tomatoes out of the freezer, put them under warm running water and the skins will come right off. Then put the tomatoes in soup or turn them into a sauce. They cook down well. I've been doing this for years.
Until we meet again... Francesca27