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fun-fact! - the turnip patch
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In the great battle of turnip vs tomatoes... I fear I am losing ground to the tomatoes daily.

These are the tomatoes that are sitting on my countertop.  There are still many more tomatoes biding their time on the vine, waiting to strike.

On the turnip's summer menu: bruschetta, tomato and zucchini pasta, tomato egg beef rice.  Should I acquire employment, I will be putting tomatoes in my lunch sandwiches, and just flat out giving tomatoes away to co-workers.

Anyone have any other ways to consume tomatoes?  I cook for one person, and I prefer things that can be made from what's in my kitchen rather than having to go out and buy random things.  (how would you know what's in my kitchen?)  Yes, I know I can make sauce, and maybe I will in the end, but right now, I'm more interested in eating them more in their natural tomatoey splendor and not so much smooshed into an unrecognizable pulp.

Obligatory GW tie-in: I may not cook and eat all submitted recipes, but should the Great Mother Turnip decide to grant my Haven boys a bumper crop of tomatoes this summer, your recipe may be featured!

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kiria_dk From: kiria_dk Date: June 29th, 2010 06:10 am (UTC) (Link)
Slices of tomato and fresh mozzarella drizzled or marinated in balsamic vinegar and whatever herbs you feel like. Chopped fresh basil is particularly nice. Eat with fork, chopsticks or fingers. Yum.

I've also found that tomatoes make a lovely addition to scrambled eggs, especially in the company of avocado and minced garlic. Adjust, of course, as your taste and the availability of assorted veggies dictate.

Of course, there is always the old stand-by: add them to your salad.

Additionally, I rather like diced tomato in soup. Soup is a wonderfully forgiving medium and there are both hot and cold varieties. Experiment away! Gazpacho, for instance, is a Spanish tomato-based cold soup.

If you like grilled cheese sandwiches, sliced tomatoes are a tasty addition.

Enjoy your tomato invasion!
turnippatch From: turnippatch Date: June 29th, 2010 06:40 am (UTC) (Link)
Hm, my bruschetta is mostly diced tomato, balsamic vinegar, and basil, eaten with a toast, so I guess that part's already covered.  You bring up a good point with the scrambled eggs, though, given that I'm often eating scrambled eggs in my breakfast.

It's rare that I can be convinced to make soup since it'd probably take a week for me to finish a pot, but I did pass about ten of them off to my mother recently to brew up a mean veggie soup.  I happily partook.  Yay veggies. *_*
miyun From: miyun Date: June 29th, 2010 07:50 am (UTC) (Link)
Sister loves to dice them and add salt to accompany any meal. She's tomato crazy.

Something like this: http://s4.hubimg.com/u/282303_f496.jpg
Tomato and (salted) red egg, but my family adds diced mango and red onion to it. Good with bbq or crabs!

....hungry now. T_T

My other favorite thing to do with tomatoes was already covered above and can't come up with anything else 'cept for adding tomatoes to tuna sandwich. XD
turnippatch From: turnippatch Date: June 29th, 2010 08:07 am (UTC) (Link)
That bowl... looks exactly like a set of bowls my parents have. o_o

...Hmm, rather than being inspired to try tomato and salted egg, my mind just jumped track and pictured Duo going, 'Thousand year egg...?  Are you freaking kidding me?  I'm not eating some sort of national treasure or something!  Especially not one that's got thousand-year-old bacteria in it!' ^^'
ramenkuri From: ramenkuri Date: June 29th, 2010 10:06 am (UTC) (Link)
Sounds yummy and healthy!

I suggest stir-fried tomato and egg - different texture from an omelet as the eggs are more runny:
2 medium tomatoes
3 large eggs
a bit of salt
a bit of sesame oil to splash on top
a bit of cooking oil for stir-frying the eggs and tomatoes

Break the eggs and season with a teaspoon of salt (to taste).
Wash and chop the tomatoes into bite size chunks (can do 1/16ths or so).

Add a splash of oil to a wok or frying pan. Stir fry the eggs on high heat until half cooked. Move the egg to a separate bowl. Stir fry the tomato in a little oil and salt until almost soft, again at high heat. Add the half-cooked egg back to the pan and finish cooking it together with the tomato.

When the egg is finished cooking, remove from heat and serve with a dash of sesame oil on top.
turnippatch From: turnippatch Date: June 29th, 2010 06:47 pm (UTC) (Link)
Hmm, I make my tomato-egg-meat rice in much the same way, just dumping it on rice makes it dinner-y and removes the need for enough egg to make it a meal by itself.  I stir fry a little meat, toss three to four chunked tomatoes in there, add some salt, cook it until it becomes a chunky goop, and then stir in a beaten egg.

I'll likely be throwing some tomatoes in with my egg for lunch, though.  I remember thinking about that last week, but then I apparently forgot about it. ^^
r05km From: r05km Date: June 29th, 2010 10:18 am (UTC) (Link)
If you've got ~large~ tomatoes (*compulsory eyebrow waggle*) you can stuff and bake them and they are delicious. Mix up beef or lamb mince with some breadcrumbs and herbs and season well and then just cut the tops of the tomatoes and hollow out the seeds and stuff. One of my favourites. Or if you are a non-meat-eating sort, you can do the same with egg (good with spinach and mushroom) or curried lentils and things.

In our house, we usually hit tomato exhaustion and say 'bugger it all' and turn them all into chutney.
turnippatch From: turnippatch Date: June 29th, 2010 06:50 pm (UTC) (Link)
Unfortunately, my tomatoes are mostly small to medium in size.  I'm not really a fan of large tomatoes.  Too much waiting for them to grow, and in the meantime you're staring at them willing them to turn red already. ^^

I've just resolved to plant fewer plants next year.  Last year I had more plants but had few tomatoes.  This year I cut down on the plants but improved my planting techniques, and got loads of tomatoes.  Next year, I think I'll be cutting down on the plants even more, unless I can find hapless persons to donate my bounty to...
dhrachth From: dhrachth Date: June 29th, 2010 01:38 pm (UTC) (Link)
If you've still got green ones on the vine, fried green tomatoes is a personal favorite.

Or cut the top off, put a little butter & lot of parmesan on top, then put them under the broiler until the cheese is bubbly.

I also recommend tomatoes in eggs. I always put tomatoes in mine.

Tomato & cucumber salad. Which is just diced tomatoes & cucumbers with oil & vinegar. Some people also add onion.


turnippatch From: turnippatch Date: June 29th, 2010 06:54 pm (UTC) (Link)
Fried green tomatoes is a phenomenon I just don't quite understand.  How do they taste, relative to a red tomato?
From: drich Date: June 29th, 2010 02:18 pm (UTC) (Link)
Too many tomatoes always sends me toward Latin American, Southwestern, and Caribbean cooking. Many of my standby Italian uses were already listed above. ^__^

Chunky salsa
Smooth blend pico de gallo
Baked tomatoes stuffed with either a seasoned rice, a sauteed veg mixture, or taco meat mix and topped with either of the above
Southwestern baked beans with tomatoes
This one is fun, interesting, and doesn't suffer if you choose to not do the fancy bits. http://www.bahamabreeze.com/recipes/appetizers/sun-ripened_tomato_salad.asp

If there's room in the freezer make chili now and freeze for colder months.

Unless you want to do it yourself, make friends with someone who does canning and trade fresh and finished product for the help. Home-jarred tomatoes and sauce are wonderful when the season is over.
turnippatch From: turnippatch Date: June 29th, 2010 07:00 pm (UTC) (Link)
I think my main problem here is that I'm just a boring eater. ^^ I eat to live, not live to eat, but I suppose I really ought to branch out and try new things if I'm to get any use at all out of this solicitation.  Maybe I just need to host a tomato party or something and make all my guests eat them in all these creative forms. ^_^

Supposedly the internet claims that you can freeze whole fresh tomatoes, but I'm not sure I want to try that without testing it first.  Then again, I think I just might not have enough room in the freezer since I've already got all this frozen lemon juice in there from my lemon tree... -_-
lavendarlizard From: lavendarlizard Date: June 29th, 2010 04:01 pm (UTC) (Link)
My tomato overload go-to is always fried tomatoes, but that's already covered. ^____^ I just love tomatoes; sliced, diced, whatever. Little salt and I'm in dragon heaven. Yum! ^___^

turnippatch From: turnippatch Date: June 29th, 2010 07:04 pm (UTC) (Link)
I'm boring enough that I could eat the same thing every day and night and not really care, so I guess it doesn't really matter what recipes people give me.  I'm likely to just stick with the one that uses the most tomatoes. ^^' Clearly I just need to stop trying to be creative and just stuff them into my tummy.

Can I just ship you a box? -_-' I'll even toss a zucchini or two in there.  And a few lemons while I'm at it.
merelymir From: merelymir Date: June 29th, 2010 09:39 pm (UTC) (Link)
Greek salad! Tomatoes, cucumbers, olives, capers, a little onion and feta cheese. Can add balsamic vinegar and olive oil. Could not get enough of this stuff in Santorini and Athens. And it's great for the summer.

They can also be good sliced on pizza. In some cases, you don't have to cook them. I recently had a pizza that you bake the crust first then add cheese and chicken then bake a little more. While it bakes (or whenever before) you mix together diced tomato, avocado, and onion with some lemon juice and spread it over the top of the pizza. It was really good but can get messy if you're not careful. And you can add bacon if you really feel like spoiling yourself.
Great. Now I'm hungry.
Can I be your co-worker? Those tomatoes look good.
turnippatch From: turnippatch Date: June 29th, 2010 11:42 pm (UTC) (Link)
Salad is the obvious answer, but I'm actually just not a salad person!  I kind of like greek salad, but usually only when I go out to eat.  Not when I cook for myself.  I don't eat my veggies on the side.  I darn well eat my veggies 'cuz they can be a part of a gloriously good entree.  (contrary to how it sounds, i am not a vegetarian.)  Lettuce just doesn't cut it, though it's real-er once you pile all those other veggies on top of it.

I'm pretty sure I'll have a job by October, when my persimmon harvest kicks in... But the problem with persimmons is that they're hard to give away because barely anyone even knows what they are!  And I have even more persimmons than I do tomatoes. ;_;
sunhawk16 From: sunhawk16 Date: June 29th, 2010 10:41 pm (UTC) (Link)
Cook? Recipes? Uhm... if the tomatoes are green, you can slice them, batter them, and fry them. I know this because there is a movie somewhere called 'Fried Green Tomatoes'. *nod nod nod*
turnippatch From: turnippatch Date: June 29th, 2010 11:44 pm (UTC) (Link)
I'm really not sure why I would choose to eat unripe tomatoes when I could eat ripe tomatoes. O_o The only time I end up with green tomatoes is when I knock one off accidentally.  I'm particularly not sure why I should be trying to harvest my green tomatoes when I have so many red tomatoes sitting around!
tanuki02 From: tanuki02 Date: June 30th, 2010 06:48 pm (UTC) (Link)
Those tomatoes look yummy. I'd love to grow some, but they don't seem to like the weather here much- our third week of 100 F temperatures was finally broken by rain yesterday, accompanied by a hailstorm. My SO says God meant this land for buffalo, not people.
But when I do have tomatoes, I make salsa cruda (meaning homestyle, or with what's on hand). I chop tomatoes, some onion, a bit of jalapeno or another pepper, add some garlic/oregano/salt to taste, maybe toss in a bit of mango or peach if one's handy. No measurements; I do it "by look and taste".
Another possible solution in calling up Second Harvest or another food bank. Some take donations of fresh produce.
Bon appetit!
turnippatch From: turnippatch Date: June 30th, 2010 10:06 pm (UTC) (Link)
If I were a buffalo, I'd still be PO'd at God for hailing on me.  And with that much hair, I'm sure I wouldn't like the 100+ weather, either. =p

Yeah, I've sort of resorted to just dicing tomatoes and tossing them on everything.  I think I'll be able to stuff about five of them in my belly today. x_x I've looked up local food banks that take fresh produce from individuals before, but there aren't any within a reasonable distance.
sablewick From: sablewick Date: July 2nd, 2010 11:34 am (UTC) (Link)
*snickers* I so know that scene. Our tomato crop this year was ridiculous. We have 8 people eating ours and we still had sixteen jars worth to stew at the end (and I'm talking litre jars here) Though I must say, yours look far tastier than ours did.

We end up eating a lot of Greek salad. And spag bol. And tomato goes really well with egg and cheese so add a bit of bacon and some basil and you have a really nice omelet.

You could resort to eating them like apples. And the cherry tomatoes are great as just a snack if you end up with a tonne of those. We were eating handfuls of those instead of chips ect when we were feeling peckish.

Congrats on the gardening success! *grin* Oh, and if you're doing well on the zuchinni tomato front, if you ever decide to plant cucumbers, maybe don't plant too many. We planted two vines this year and we had to get very inventive with the recipes.

Happy eating!
turnippatch From: turnippatch Date: July 2nd, 2010 08:28 pm (UTC) (Link)
Hosting a bbq tomorrow... There shall be a Greek-ish salad, tomato for the hamburgers, diced tomatoes for the hot dogs, salsa... grilled zucchini... I should be able to decimate a large portion of my vegetable inventory. ^_^

After improving my planting method, I planted about 60% what I did last year.  I expected to get better results, but not like 10x!  Guess that just means I really messed up last year. ^^'
From: (Anonymous) Date: July 2nd, 2010 06:11 pm (UTC) (Link)
Phyllo dough pizza! My favorite tomato-season standby:


* 5 tablespoons butter, melted
* 14 sheets phyllo dough (14 inches x 9 inches)
* 7 tablespoons grated Parmesan cheese, divided
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
* 1 cup thinly sliced onion
* 1 pound tomatoes, sliced
* 1-1/2 teaspoons minced fresh oregano
* 1 teaspoon minced fresh thyme
* Salt and pepper to taste


* Brush a 15-in. x 10-in. x 1-in. baking pan with some of the melted butter. Unroll phyllo dough; cut stack into a 10-1/2-in. x 9-in. rectangle. Discard scraps.
* Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter and sprinkle with 1 tablespoon Parmesan cheese. Repeat layers 5 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.)
* Top with layers of remaining phyllo dough; brush with remaining butter. Sprinkle with mozzarella cheese; arrange onion and tomatoes over cheese. Sprinkle with oregano, thyme, salt, pepper and remaining Parmesan cheese. Bake at 375° for 20-25 minutes or until edges are golden brown. Yield: 28 slices.
turnippatch From: turnippatch Date: July 2nd, 2010 08:31 pm (UTC) (Link)
Whoa, that sounds... tasty in a way that makes my tummy both perk up in interest and shy away from the rich-soundingness of it.
miyun From: miyun Date: December 12th, 2010 10:14 am (UTC) (Link)
kekeke. It's funny how I found myself back here. I have this same tomato problem now and I remembered this post...so I'm going to be looking for recipes. XD
turnippatch From: turnippatch Date: December 13th, 2010 06:56 am (UTC) (Link)
Wow, tomatoes right now?  I've still got maybe half a dozen tomatoes reddening on my plants right now, but their main season is definitely over.  Two of the plants have given up their ghost.  Five left.

Nope, right now, persimmon season is in high swing!  The summer weather was odd or something.  Last year, they were pretty much all off the tree by now, but this year, they're just about coming into their prime.  Luckily, I've got co-workers that will eat them this year.  (wouldn't mind about ten more, though. =p)
From: (Anonymous) Date: June 22nd, 2011 06:21 am (UTC) (Link)

Donate to food pantry?

I know this is a late suggestion, but I know food pantries welcome fresh veggies if you're willing to spare some. Just a thought.
turnippatch From: turnippatch Date: June 23rd, 2011 02:33 am (UTC) (Link)

Re: Donate to food pantry?

It's in time for this year's tomato harvest. ^_^ I did a skim online of local food pantries, and it looks like the only ones that accept fresh fruits/veggies are kind of far away from me.  Granted, I didn't do a lot of hard research, so maybe I missed somewhere.
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