Lotsa Tomatoes!

[xray]

Been up to my ears lately with homegrown cherry tomatoes and some great produce from a family’s farm. So we’ve been eating them up, here’s a few things I made.

Bruschetta

Tomato, ricotta and spinach penne

Roasted tomato and red pepper soup

Bruschetta artichoke flatbread with grated Pecorino Romano, fresh basil and balsamic glaze

....and the corner piece

 

[sawhorseray]

You've been quite the busy fellow Joe, love the look of that pasta dish, Like! RAY

 

[Steve H]

Damn Joe! That's not a bad problem to have! Great looking meals!

 

[normanaj]

This has by far been one of the best years I've had with tomatoes.

 

[Steve H]

I'm getting a large crop myself with only 4 plants. Just wish the buggers would start to ripen!

 

[BrianGSDTexoma]

Man that looks good!

 

[texomakid]

I agree - beautiful. It all looks fantastic

 

[TNJAKE]

Wow joe all that looks delicious as heck! What did you do to the tomatoes for the bruschetta? Wanna give that a go

 

[xray]

Wow joe all that looks delicious as heck! What did you do to the tomatoes for the bruschetta? Wanna give that a go

Thank you Jake, here’s how I make my bruschetta

Bruschetta

Here’s a good way to use up your extra tomatoes. I used the last of my cherries, gonna miss eating this....so long summer. Bruschetta: 1 1/2 or 2 cups cherry tomatoes (or use 3 romas diced) 10 basil leaves, chopped 4Tbsp olive oil 2Tbsp balsamic vinegar Salt Black Pepper Garlic cloves; peeled...

www.smokingmeatforums.com

When I make it for pizza/flatbread I add diced onion and garlic to it.

If I just make the tomatoes to eat as an appetizer over toasted/grilled bread, I omit the onions, and rub a fresh clove of garlic on the bread as soon as I pull it from the grill. You could definitely add onions if you like, even some fresh chives over top is good too!

 

[TNJAKE]

Thank you Jake, here’s how I make my bruschetta

Bruschetta

Here’s a good way to use up your extra tomatoes. I used the last of my cherries, gonna miss eating this....so long summer. Bruschetta: 1 1/2 or 2 cups cherry tomatoes (or use 3 romas diced) 10 basil leaves, chopped 4Tbsp olive oil 2Tbsp balsamic vinegar Salt Black Pepper Garlic cloves; peeled...

www.smokingmeatforums.com

When I make it for pizza/flatbread I add diced onion and garlic to it.

If I just make the tomatoes to eat as an appetizer over toasted/grilled bread, I omit the onions, and rub a fresh clove of garlic on the bread as soon as I pull it from the grill. You could definitely add onions if you like, even some fresh chives over top is good too!

Awesome thanks bud. I showed this to the wife and now I'm required to make this lol

 

[SmokinAl]

Love those little guys, we get them here called wild Everglades tomato’s. They grow all over the yard, even had some in my neighbors gutters. Great for just about any dish, but on crispy bread with some evolved, wow!
Everything you made looks fantastic!
Al

 

[pushok2018]

Oh, man... Those Bruschettas look absolutely fantastic!

 

[Brokenhandle]

Definitely some good looking dishes you made!

Ryan

 

[SmokinVOLfan]

Man that all looks great Joe nice job!

 

[chopsaw]

That all looks fantastic . Nice work !

 

[xray]

You've been quite the busy fellow Joe, love the look of that pasta dish, Like! RAY

Thanks Ray! It was still pretty good for being how hot it was. I don't normally eat a lot of pasta in the summer...but I have no room to complain when your high temps are 120F

Damn Joe! That's not a bad problem to have! Great looking meals!

Steve, you're right. I don't really get tired of tomatoes in the summer, especially once winter hits they're pretty lousy.

This has by far been one of the best years I've had with tomatoes.

Thanks norman, it's been a hot and dry summer here in PA.

Man that looks good!

Thank you Brian!

 

[xray]

I agree - beautiful. It all looks fantastic

Thanks, everything tastes super fresh too!

Awesome thanks bud. I showed this to the wife and now I'm required to make this lol

Thanks again Jake! I make bruschetta quite a bit, especially when tomatoes are at their peak. I don’t get tired of them...and sometimes dinner is just bruschetta and beer.

Love those little guys, we get them here called wild Everglades tomato’s. They grow all over the yard, even had some in my neighbors gutters. Great for just about any dish, but on crispy bread with some evolved, wow!
Everything you made looks fantastic!
Al

Thank you Al, when everything is super fresh, simplicity is the way to go!

Oh, man... Those Bruschettas look absolutely fantastic!

Thank you! It’s a great summertime treat!

Definitely some good looking dishes you made!

Ryan

Thanks Ryan, everything was great. I’ll make a few more batches of tomato soup to freeze for the cooler months

Man that all looks great Joe nice job!

Thanks John!

 

[xray]

That all looks fantastic . Nice work !

Thanks Chop, I appreciate it!!

 

[jcam222]

Man that is one fine collection of tomatoey food porn!!!! All of it looks top notch. I am intrigued by the soup. Did you post a recipe for that? Does it freeze well? I have tons of cherry now too. Picking a gallon bag every 2-3 days.

 

[jcam222]

Love those little guys, we get them here called wild Everglades tomato’s. They grow all over the yard, even had some in my neighbors gutters. Great for just about any dish, but on crispy bread with some evolved, wow!
Everything you made looks fantastic!
Al

They grow wild? That’s awesome.