I have 8 plants that will be ready to pick soon. Big ones, medium, and cherry size. This is my first year growing. I also have sugar snap peas that are beginning to flower.

All I can think of is BLT's, salads, etc. Let's hear your recipes!

Fried green tomatoes....UMMMM .....UMMMM !:yes:

slice them on a plate with a little sea salt..........OR toast some bread butter it & make a sandwich with some slices......OH tooooo good

Fried green tomatoes....UMMMM .....UMMMM !:yes:


Never tried that. Care to share the recipe?

It's been a while and it was my dad that always made it ...but I believe it goes like this and maybe someone else can verify. Tomato has to be green, not beginning to ripen at all, cut into thinish slices, dip it in beaten egg then corn meal and fry in hot oil in skillet. That's it! Yummy!!
I believe some use flour instead of the corn meal.

You poor guys, we have been eating home grown tomatoes since late april.:yes: Nice southern weather! Have 45 tomato plants as to not run out. Jb

4 to 6 green tomatoes
salt and pepper
cornmeal
bacon grease or vegetable oil
Slice the tomatoes into 1/4 - 1/2-inch slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish - delicious with breakfast!

It's been a while and it was my dad that always made it ...but I believe it goes like this and maybe someone else can verify. Tomato has to be green, not beginning to ripen at all, cut into thinish slices, dip it in beaten egg then corn meal and fry in hot oil in skillet. That's it! Yummy!!
I believe some use flour instead of the corn meal.

Sounds pretty easy to me! I'll try that in the next few days.

Salsa.......Pico de gallo.....spaghetti sauce.........mexican eggs... huevos rancheros... throw at people..... stewed tomatoes.... clean out and stuff with meat and cheese...

roll out some flat bread, butter with lots of garlic, lay down a bed of sliced tomatoe, lay on some sliced baby mozarella, a couple other grated cheeses and cook.




Really I don't know... I am not really fond of tomatoes except for in salas and red sauces...

Blanch 'em and put in freezer bags (then the freezer) so's you can have gooooood chili & spaghetti over the winter!

You poor guys, we have been eating home grown tomatoes since late april.:yes: Nice southern weather! Have 45 tomato plants as to not run out. Jb

4 to 6 green tomatoes
salt and pepper
cornmeal
bacon grease or vegetable oilSlice the tomatoes into 1/4 - 1/2-inch slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish - delicious with breakfast!

Your makin me hungry... not to many people up here know how good they are. :yes:

I have 8 plants that will be ready to pick soon. Big ones, medium, and cherry size. This is my first year growing. I also have sugar snap peas that are beginning to flower.

All I can think of is BLT's, salads, etc. Let's hear your recipes!

cut tomatos in quarters, put on cookie sheet, with scallions, and peppers of choice, garlic, sprinkle everything with olive oil, coarse salt, ground pepper.

put in oven at 450 degrees till everything gets toasty (veggies actually starting to singe), pull out and put in blender, blend to thick liquid, might need to add a little more olive oil. pour in bowl next to bag of tortilla chips, watch it dissapear in minutes........

cook up some grean beans cut to 1-1.5" pieces, let cool. dice tomato's, crush some garlic, add to balsamic vineger and olive oil, add course salt to taste, and ground pepper, but in bowl, stir, put in fridge till cold, toss again. on a hot day, this is a real treat, nice, cold, spicey. really hits the spot....

get a baggette, cut in 1" pieces. sprinkle olive oil on bread, sprinkle oregano and garlic on bread, let crisp in oven at 450, pull out and add tomato slice and provolone cheese (also pepperoni is great), put back in oven till cheese melts. a platter of these will be gone in seconds and goes great with beer or wine......

Tomato preserves. I'm not sure how to make them I'll have to ask my mother. Its actually good on bisquits or toast in the morning.

Sounds pretty easy to me! I'll try that in the next few days.

Very easy... but follow Jerry's recipe... I just confirmed , no eggs:noway:

You want good here is one I made yesterday. It is soo good:D

Linguine in Red Clam Sauce


ingredients


1/4 cup olive oil
4 large cloves garlic, chopped
2/3 cup dry white wine
1/2 teaspoon dried thyme
Pinch dried red-pepper flakes
3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
1 cup bottled clam juice
1 1/4 teaspoons salt, more if needed
3/4 pound chopped clams, drained (about 1 1/2 cups)
1/3 cup chopped flat-leaf parsley
1/4 teaspoon fresh-ground black pepper
3/4 pound linguine


directions


In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the wine, thyme, and red-pepper flakes; bring to a simmer. Cook until reduced to about 1/3 cup, about 5 minutes.
Add the tomatoes, clam juice, and salt. Raise the heat to moderate and bring to a simmer. Cook, stirring occasionally, until thickened, about 10 minutes. Add the clams and bring back to a simmer. Continue simmering until the clams are just done, about 1 minute longer. Stir in the parsley and black pepper. Taste the sauce for salt, and add more if needed.
Meanwhile, in a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain and toss with the sauce.
NOTES Test-Kitchen Tip
Chopped clams are good, but often the liquid they come in tastes of little more than salt. That's why we recommend draining the chopped clams and using bottled clam juice for the liquid in this dish.

All good stuff.....thanks guys.

Put them on a bologna or salami sandwich with mayo, FRESH white bread and just a touch of sea salt. OUTSTANDING!!! One of my favorite all time sandwiches. Home grown tomatos are awesome and has a flavor of their own. Our plants here are producing their second batch.

1. Slice tomato 1/2 inch slices. Slice vadalia onion 1/2 inch slices. Throw some chopped walnuts on top. Add your favorite salad dressing (I like Ken's Steak House Lite Raspberry Walnut Vinaigrette) enjoy!

2. This is a Maryland thing. MD steamed crabs (heavy on the seasoning), Corn on the cob (steamed with the crabs with Old Bay!), Lots of beer! Slice you tomato's into wedges and wipe the seasoning off of the crab shell using the tomato. I live for those late July early August MD tomatos!!!

You poor guys, we have been eating home grown tomatoes since late april.:yes: Nice southern weather! Have 45 tomato plants as to not run out. Jb
4 to 6 green tomatoes
salt and pepper
cornmeal
bacon grease or vegetable oilSlice the tomatoes into 1/4 - 1/2-inch slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish - delicious with breakfast!

White or yellow cornmeal? I picked up some white last night. I will give this recipe a shot tonight.
Thanks!

Made a tomato salad the other night:
cut tomatos into chunks, put in bowl, add some balsimiac vinigar(brown color) some olive oil and some fresh basil..mmmm.. I am going to try some of the other recipies-sound good!