KathyBC Posted June 10, 2021 Share Posted June 10, 2021 I can it and serve it with curry or samosas. Okay, not real samosas - I add spices to my ground beef turnovers so they are kind of like an oven-baked samosa. 😃 2 Quote Link to comment Share on other sites More sharing options...
Lady Marmalade Posted June 11, 2021 Share Posted June 11, 2021 21 hours ago, TheReader said: This is also super helpful; I think I'll do a fair amount dehydrated, I love that option. Also, if you dehydrate them to the stage where they are completely dry and crispy, you can grind the tomatoes in a food processor/blender to make tomato powder. It makes a fantastic addition to homemade taco meat, chilis, stews, etc where you just want to add a little depth of umami. 1 1 Quote Link to comment Share on other sites More sharing options...
VickiMNE Posted June 11, 2021 Share Posted June 11, 2021 (edited) I just made this delicious dish: Tomato-poached Fish with Chile Oil and Herbs giving me even MORE reason to freeze summer's abundance of cherry tomatoes.... Edited June 11, 2021 by VickiMNE 1 Quote Link to comment Share on other sites More sharing options...
math teacher Posted June 11, 2021 Share Posted June 11, 2021 This thread is amazing-I'm bookmarking for when I get tomatoes from my dad. BTW, do any of you raise Cherokee Purples? They are one of my favorite varieties. 1 Quote Link to comment Share on other sites More sharing options...
Kebo Posted June 11, 2021 Share Posted June 11, 2021 (edited) Cherokee Purples are fabulous -- my favorite. When you eat a good one, you can really understand that tomatoes are a fruit. I have heard that Paul Robesons are even better, but I didn't get any from my seed started plants this year to compare. Edited June 11, 2021 by Kebo Quote Link to comment Share on other sites More sharing options...
math teacher Posted June 11, 2021 Share Posted June 11, 2021 1 hour ago, Kebo said: Cherokee Purples are fabulous -- my favorite. When you eat a good one, you can really understand that tomatoes are a fruit. I have heard that Paul Robeson's are even better, but I didn't get any from my seed started plants this year to compare. Never heard of those-will have to look for them next year. Quote Link to comment Share on other sites More sharing options...
livetoread Posted June 12, 2021 Share Posted June 12, 2021 On 6/9/2021 at 10:27 AM, VickiMNE said: Tomato Cobbler! (It is a savory dish and SO delicious. I freeze a dozen bags of cherry tomatoes so I can make this all year around....) And, I most often just make my own version of biscuit topping, with or without cheese. Leftovers freeze and reheat beautifully. Works as a side or main.... I'm not a big cobbler fan, but I'm totally going to try this tomato part over polenta. Sometimes I make polenta, and sometimes I just slice the Trader Joe's, brush it with a bit of olive oil, and bake it for a few minutes until slightly browned. Either way, this sounds like an amazing topping for it. Quote Link to comment Share on other sites More sharing options...
VickiMNE Posted June 12, 2021 Share Posted June 12, 2021 4 hours ago, livetoread said: Either way, this sounds like an amazing topping for it. Yes, it will be delicious! And, we love polenta here as well.... so thanks for the good idea! 1 Quote Link to comment Share on other sites More sharing options...
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