tag:blogger.com,1999:blog-5732224038883472327.post553612910411402277..comments2024-03-20T02:20:10.982-07:00Comments on Zoomie Station: Tomato Bounty, part twoZoomiehttp://www.blogger.com/profile/16474153316588551039noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-5732224038883472327.post-21305146275445031812007-10-13T19:11:00.000-07:002007-10-13T19:11:00.000-07:00evlmprs, that sounds sooooo good! If you didn't be...evlmprs, that sounds sooooo good! If you didn't before, you might try brushing the bread with some olive oil first, to keep it from getting soggy?Zoomiehttps://www.blogger.com/profile/16474153316588551039noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-86046437757532746942007-10-13T18:53:00.000-07:002007-10-13T18:53:00.000-07:00Peggasus, thanks for those suggestions - I agree t...Peggasus, thanks for those suggestions - I agree that roasting is gonna help a lot next time and I really like the roasted onions and garlic idea, too. If I get more tomatoes this year, I may even try it sooner than later!Zoomiehttps://www.blogger.com/profile/16474153316588551039noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-69187364869359373132007-10-13T13:49:00.000-07:002007-10-13T13:49:00.000-07:00Hi there, new reader here ~ When I have excess tom...Hi there, new reader here ~ <BR/><BR/>When I have excess tomatoes (though I firmly believe there is no such thing), here is how I make my soup:<BR/><BR/>Roast the whole tomatoes with garlic, salted & peppered and doused with some olive oil, in a baking pan in the oven on lowish heat unil blistered and browned. Hell, throw the onions in there too if you like, sometimes I leave them out entirely (though I think 1 1/2 cups of them might be a bit too much). When they get how you like them, squeeze the garlic out of the sins and put everything in a pot with the accumulated juices and whirr it all toghther with the immersion blender until smooth, seeds and all. <BR/><BR/>I usually splash in a bit of fat free half-and-half too and heat it all up gently until warm. I like a dollop of pesto swirled in it, or just basil leaves if I can't wait any longer. It is pure tomato essence of flavor. It's good with grilled cheese too, if you must, or just a hunk of Parmiggiano-Reggiano to munch on. <BR/><BR/>Now please stop talking about tomatoes, as you are making me sad. Here in Central Illinios I picked my last one several weeks ago. Sob.Peggasushttps://www.blogger.com/profile/16430376275956260855noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-22530622357218848342007-10-12T23:07:00.000-07:002007-10-12T23:07:00.000-07:00I made the Double Tomato Bruschetta (Pizza) tonigh...I made the Double Tomato Bruschetta (Pizza) tonight, and it was delicious!! I used 6 of my precious heirloom tomatoes, together with Napa Valley Olive Oil, balsamic vinegar, garlic, kosher salt, black pepper, and basil, and let the whole mixture sit for the afternoon. For the base, I bought a large Ciabatta and sliced it lengthwise. The flavor was perfect, but the bread didn't quite hold up to the juicy bruschetta topping; so next time I'll try the traditional baguette.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-79258106888661558052007-10-11T20:22:00.000-07:002007-10-11T20:22:00.000-07:00Evlmprs, do you have enough for tomato sauce? If ...Evlmprs, do you have enough for tomato sauce? If so, you could freeze it for winter when no good tomatoes are available! See Molly's post on Orangette for an easy recipe.<BR/><BR/>Muffintop, I want to try again but this time with roasted tomatoes to enhance that tomato-y flavor.<BR/><BR/>Namastenancy, I like the idea of adding some citrus - I still have a sizeable vat so I'll try that! Thanks!Zoomiehttps://www.blogger.com/profile/16474153316588551039noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-38384061510532893642007-10-11T16:09:00.000-07:002007-10-11T16:09:00.000-07:00If you like spice, a sprinkle of garam masala or s...If you like spice, a sprinkle of garam masala or sqeezes of lime might rev the soup up. I love cream of tomato soup so your soup sounds utterly delicious to me.Nancy Ewarthttps://www.blogger.com/profile/12116290968007398337noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-288816565468254272007-10-11T13:39:00.000-07:002007-10-11T13:39:00.000-07:00It sounds so great. Sorry the fresh tomatoes were ...It sounds so great. Sorry the fresh tomatoes were a let-down. Oy! Can hardly believe...<BR/>I roasted (and froze) a lot of my harvest of tomatoes this year. I bet they'd be good in this recipe. I might add a dash of cream, too.muffintophttps://www.blogger.com/profile/06897348834741036033noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-7175677540844928082007-10-10T21:31:00.000-07:002007-10-10T21:31:00.000-07:00I'm also trying to decide what to do with a mounta...I'm also trying to decide what to do with a mountain of heirloom tomatoes right now. I'd hate to see them go bad. My latest idea is to make a giant bruschetta pizza, wit a double-helping of tomatoes. I'll keep you posted.Anonymousnoreply@blogger.com