Tomatoes - It's what's for dinner

[bottomfeeder]

I know there are some here who don't care for tomatoes, but I love them and eat them like....the fruit that they are.

http://screen.yahoo.com/burning-love-episode-14-29905844.html

[Tarheel]

I know there are some here who don't care for tomatoes, but I love them and eat them like....the fruit that they are.
...

I'm suspicious of any fruit whose Latin botanical name translates roughly as "wolfpeach" and whose leaves are poisonous.  Clearly it's something that should never be consumed under any circumstances.

[Tiger Wench]

I had grilled tomatoes in Aberdeen in April.  Unreal good.

Refrigerate medium to large sized whole tomatoes until they are very cold.

Heat a flat iron plate on the grill until water sizzles on it.

Slice the tomatoes in half and brush tops with olive oil and the herb blend of your choice (I used a Herbs de Provencal mix that I love...). 

Place tomatoes skin side down on the heated flat iron plate until the skin starts to shrivel up a little - it will not take long.  Then flip the tomato over to the cut side and sear the tops - maybe two minutes at most. You can sear the tops on the plate or on the grill itself to get that extra flavor.  Plate and serve.

This needs to be the last thing you do so make sure your meat or whatever is on the grill is ready to come off.  This is so the tomato is still cold/cool in the very center but hot and seared and yummy on the outside.

Exquisite.

[bottomfeeder]

I had grilled tomatoes in Aberdeen in April.  Unreal good.

Refrigerate medium to large sized whole tomatoes until they are very cold.

Heat a flat iron plate on the grill until water sizzles on it.

Slice the tomatoes in half and brush tops with olive oil and the herb blend of your choice (I used a Herbs de Provencal mix that I love...). 

Place tomatoes skin side down on the heated flat iron plate until the skin starts to shrivel up a little - it will not take long.  Then flip the tomato over to the cut side and sear the tops - maybe two minutes at most. You can sear the tops on the plate or on the grill itself to get that extra flavor.  Plate and serve.

This needs to be the last thing you do so make sure your meat or whatever is on the grill is ready to come off.  This is so the tomato is still cold/cool in the very center but hot and seared and yummy on the outside.

Exquisite.

I must try this and I love using Herbs de Provencal with many recipes. I'll pick tomatoes off the vine and eat them (after washing) like an apple. Tomatoes and a gob of mayo with FCBP (fresh cracked black pepper) and sea salt. My pasta salad dressing is oil, water, red wine vinegar and Hidden Valley dry ranch mix, freaking to die for. I'm going to try it with cabbage one day to see how it will taste as a coleslaw.

http://blog.al.com/sugar-and-spice/2012/08/heirloom_tomato_basil_prosciut.html

http://www.al.com/living/index.ssf/2012/08/are_you_ready_for_some_footbal.html

This is what we munch on during the games. Prudhomme's recipe is the one we use.

New Orleans Barbecue Shrimp

4-6 servings

¼ cup (½ stick) butter 

1 tablespoon Worcestershire sauce 

2 teaspoons Zatarain’s Creole Seasoning 

1 teaspoon minced garlic 

½ teaspoon coarse ground black pepper 

½ teaspoon rosemary leaves, crushed 

1 pound (26 to 30) large shrimp 

¾ cup beer, at room temperature 

Melt butter with Worcestershire sauce, Creole Seasoning, garlic, pepper and rosemary in large skillet on medium-high heat. Add shrimp; cook and stir 2 minutes.

Pour beer into skillet. Cook and stir 3 minutes longer or just until shrimp turn pink.

Serve immediately with French bread.

http://www.al.com/living/index.ssf/2012/08/stay_cool_on_labor_day_with_th.html

[AU_Tiger_2000]

I'm suspicious of any fruit whose Latin botanical name translates roughly as "wolfpeach" and whose leaves are poisonous.  Clearly it's something that should never be consumed under any circumstances.

Potato leaves are poisonous also, they are both members of the nightshade family.  Actually green, unripe potatoes will make you sick also.




I always grow a bunch of Roma tomatoes in my garden.  They're are the only kind I really care for raw.  A few get eaten fresh, but a lot get turned into the wife's red sauce and a lot more get canned as salsa.  I'm a salsa fiend.  Besides the obvious chips it get put on baked potatoes, scrambled eggs, inside omelets, quesadillas, tacos, fajitas, anything else that'll hold still.