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Old 07-02-2007, 09:51 PM   #11
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Sauté some shallots until soft and golden. Remove from pan, cut into large rings, thirds usually works for me. Cut tomato in half and remove juice and seeds with your finger then cut into wedges. Put in bowl with shallots. Drizzle a good amount of balsamic, olive oil, and fresh oregano and let set on counter for about 30 minutes. A little salt and pepper and it's done.

This is good to take to the beach or a picnic as it needs no refrigeration.


Back when I had sunlight and could grow herbs I would make a vinaigrette out of just about every herb I had (except mint, chocolate mint, etc.) and dress tomatoes topped with bleu cheese or tomatoes topped with feta.


It's been mentioned but tomato pie!!!!!!!! It's good enough to repeat!


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Old 07-03-2007, 05:15 AM   #12
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I know you said you had plenty of salad recipes, but my daughter and I make this fantastic tomato and bread salad that everyone loves.

Cut the tomatoes into wedges, dress with balsamic and olive oil. Cut day old italian bread into 1 inch cubes and lightly toss with a bit of pesto, olive oil and grated parmigiano cheese. Bake for 15 minutes in a 350 oven. Immediately toss the bread with the tomatoes. Add fresh chopped basil. We crumble feta or goat cheese into the blend, from time to time. Season with S&P.

Every tried sauteeing them with a bit of garlic, briefly and serving over eggs and polenta?

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Old 07-09-2007, 03:58 PM   #13
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Oh my. Everything sounds so good. Thank you all so much.
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Old 07-09-2007, 05:03 PM   #14
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Vera, that sounds great. I love panzanella - chunks of bread, fresh basil, olive oil, maybe some balsamic, roasted peppers, and whatever else I have on hand - I have added fresh mozarella, cucumbers, red onions. Kitchenelf and Kadesma gave me great ideas this time last year!
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Old 07-10-2007, 11:44 AM   #15
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Vera, I had your salad last night and it was wonderful. Thanks.
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Old 07-29-2007, 04:45 PM   #16
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My 2 "Early Girl" tomato plants have only started producing ripe fruit within the past 10 days. I like chopping about 4 to 6 'maters' and putting them in a sauce pan with a handful of chopped green peppers and onions, then cover the pan and cook over low heat for 15-20 minutes. Add a tablespoon of butter, 2 teaspoons of sugar, then s&p to taste.

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