Comments on: Cookbook Giveaway – and no, it’s not random

By: lo

lo — Tue, 26 Oct 2010 21:25:26 +0000

I’m dying to know, Becky – what did you do with those luscious tomatoes?

How is married life treating you?? So glad to see you’re blogging again (you were missed). I’ll have to put you on my regular rotation!!

By: beth marquis

beth marquis — Mon, 18 Oct 2010 01:31:43 +0000

hey there,
just discovered your site … i too am a BIG bean lover. So i have the best thing to do with your tomatoes altho sadly, i think i’m too late. you might have already cut into them. i would, to truly savor the last bite of summer, give them a rough chop and set aside in a bowl. meanwhile, saute a few cloves of sliced garlic in really good olive oil for a few minutes but not browned. then toss in the tomatoes and cook them for about five minutes till they smell yummy. then pour over spaghetti (trader joe’s pasta is delish and has a kind of nutmeg-gy taste) with a bit of the same good oil over the top. Top off with a handful of fresh chopped from your garden basil. heaven! oops. don’t forget some great parmagiana reggiano but not necessary.
beth

By: sharon

sharon — Sat, 16 Oct 2010 04:34:49 +0000

Grab those tomatoes, grab a loved one(s), go out to the deck or patio, grab a chair, put your feet up and sink your teeth into those last tomatoes. Eat it like a peach. Savor every bit of its flavor, bite by bite, juices dripping down your chin. Revel in the glory of summer, the sun, the rain, the wind, simplicity. Give thanks and a nudge to the tomato fairies that they bring you more next summer.

By: Joan

Joan — Sat, 16 Oct 2010 00:34:02 +0000

I think you definitely should eat it raw since it’s the last tomato and you want to savor the flavor. I would make a tomato sandwich. Can’t beat it with mayo on bread and you can always add some basil since basil and tomatoes just go together.

By: Jennifer

Jennifer — Fri, 15 Oct 2010 16:51:38 +0000

Around here, end of season tomatoes are not as juicy and flavorful as those we get in July and August. I think that they don’t shine as well in bread salad or tom & moz slices. My favorite fall tomato recipe is orzo with arugula, tomatoes and pine nuts. The balsamic vinegar sparks up the taste of the tomatoes that can be a little demure this time of year.

.5 c. orzo
3 teaspoons good olive oil
1.5 teaspoons balsamic vinegar
your 2 tomatoes
1 to 1.5 cup coarsely chopped arugula (in season now!)
2 Tbs. fresh basil leaves chopped
2 Tbs pine nuts toasted.
salt & pepper to taste.

Cook orzo to al dente. Drain and mix with oil and vinegar. Cool for a couple minutes. Mix in everything else and eat with abandon.

By: Adrian

Adrian — Fri, 15 Oct 2010 15:21:22 +0000

I say pizza! Bake the juices into a thick crust. There seem to be allot of variations on tomatoes, mozarella and herbs here. It seems that some version of this is the way to go.

By: Eileen

Eileen — Fri, 15 Oct 2010 14:41:46 +0000

I’d stuff them with some of your fresh mozzarella and garden herbs, maybe some capers, and toasted sourdough crumbs. Drizzle with olive oil and bake, then drizzle again with olive oil, balsamic, salt and pepper. Heating them up will release the juices and bring out all the flavor.

By: Manda

Manda — Fri, 15 Oct 2010 11:05:51 +0000

Soup – especially since it is getting colder. If it is still warm in your area, however, I’d recommend going towards a chilly zesty gazpacho, even though your garden seems not up to par. And, if that really is the case, simply create a roasted creamy tomato bisque with maybe just a kiss of pesto. Of course, you can jazz it up with other spices from different countries but, as some mentioned above, to savor the tomatoes – it is better left for them to do the rest.

By: Barbara

Barbara — Fri, 15 Oct 2010 07:11:59 +0000

I would suggest Tomatoes sardines and clams hot bread.
You need your two beautiful tomatoes and even 100g of anchovies, 10 clams, 10 g of bread crumbs, some capers in vinegar, 2 teaspoons extra virgin olive oil, paprika, chives and salt.
Peels tomatoes, drain seeds and divide into segments. Open the clams in a covered pot and creeps them. Arrange in a dish sardines, tomatoes, clams and capers, add the oil and a pinch of salt. Mix the bread cut into cubes with a pinch of paprika. Put the bread in the pan, add the oil and a bit ‘of chopped chives. Bake at 200° C for 5′, then turn on the grill and leave for an ‘au gratin’, until the bread is golden brown.
Whatever recipe you choose to make, these tomatoes have a really delicious air, and then all will be perfect!

By: lisaiscooking

lisaiscooking — Thu, 14 Oct 2010 19:23:32 +0000

I have the same kind of issue with not wanting to use all of something precious because then it will be gone. Glad I’m not alone in that! I think you should savor these lovely tomatoes. Slow roast slices so they can last a little longer. You can pack a few of them in olive oil and store them, and go ahead and eat a few slices with an olive paste on top like this: http://lisaiscooking.blogspot.com/2008/09/slow-roasted-tomatoes-with-nicoise.html