I have tomato plants producing faster than I can keep up with and have run out of recipes....can anyone share one of theirs???

Not sure if you can use regular tomatoes for this instead of Roma tomatoes.

Bruschetta
French bread sliced 1/2" thick
1 cup olive oil
1/2 cup chopped parsley
1/4 cup garlic powder
tomato mixture:
6-8 plum tomoatoes, chopped
3 Tbsp chopped garlic
1/2 cup chopped basil
3 Tbsp. balsamic vinegar
6 Tbsp. olive oil

Brush bread with olive oil, chopped parsley and garlic powder. Bake in 350 degree oven until bread is golden brown.

Mix together tomato mixture then place 1 tsp. of the tomato mixture per slice on cooled toasted bread.

I have a recipe for a tomato olive bruschetta that is fabulous but I can't find it right now :(

My lunches for the past three weeks have been caprese salads :D
tomato slices
fresh mozzerella cheese sliced
fresh basil
olive oil
balsamic vinegar
pepper

I also made about 40 jars of salsa.

Those sound really refreshing!!!

Yea I have jarred chopped tomatoes, stewed tomatoes, salsa, and italian gravy so far....and still have at least 25 tomatoes in my fridge not to mention tons still green getting ready to ripen....LOL

Those sound really refreshing!!!

Yea I have jarred chopped tomatoes, stewed tomatoes, salsa, and italian gravy so far....and still have at least 25 tomatoes in my fridge not to mention tons still green getting ready to ripen....LOL

Have you canned just tomatoes to add to sauces during the winter? I do just the tomatoes without the onions and peppers so they can be used for anything.

Have you canned just tomatoes to add to sauces during the winter? I do just the tomatoes without the onions and peppers so they can be used for anything.
I canned some chopped toms and stewed too...I could dosome whole peeled tomatoes tho...thats a good idea!!

My MIL used to make this all the time. It is wonderfull. I make it but add some other veggies like cukes and also some feta cheese. Its really good over a bed of lettuce or just eat as is.


3/4 cup vegetable oil
1/2 cup red wine vinegar
3 tablespoons chopped fresh parsley
1 tablespoon sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons seasoned salt
3/4 teaspoon dried oregano
1/2 teaspoon pepper
10 tomatoes cut into wedges

Combine vegetable oil and next 7 ingredients in a large zip-top plastic freezer bag.
cut each tomato into wedges; add to marinade in plastic bag. Seal and shake to coat tomato wedges. Chill 4 hours; let stand 30 minutes at room temperature before serving. Serve with a slotted spoon.

OMGoodness...there is so much that you can do w/tomatoes.
I love Greek & Italian & a lot of recipes will call for fresh tomatoes.

Bruschetta has been mentioned...but you could make several batches of salsa & put it all in very nice jars for holiday gift-giving ;)....

Have you stewed tomatoes? They're great & then ready for quick pastas like marinara, etc...

You could bring some to an upcoming lab fest.:D I'm just teasing.


Toast a bagel, spread with cream cheese add a slice of tomato and a thin slice of onion. Salt and Pepper
DELICIOUS!!

Those recipes sound great!