I'm referring to a raw tomato-not cooked-and served with what?
I prefer to serve a red tomato, such as beefsteak or some such, with home
grown basil, mozarella, red onion and a bit of balsamic & oil, just on a
plate.
Curious about your preferences-yellow or orange tomato? w/mayo? salt &
pepper? etc.

"Kswck" > wrote in message
. net...
> I'm referring to a raw tomato-not cooked-and served with what?
> I prefer to serve a red tomato, such as beefsteak or some such, with home
> grown basil, mozarella, red onion and a bit of balsamic & oil, just on a
> plate.
> Curious about your preferences-yellow or orange tomato? w/mayo? salt &
> pepper? etc.
>
>

I've yet to find a tomato that can beat a brandywine for taste. When I have
a top notch tomato I like to keep it simple - excellent olive oil - just a
little - salt, pepper, and basil. In fact that's just what I am doing for
dinner tonight to go with chicken cooked with chanterelles (wild mushrooms)
that we found in the yard.


--
Peter Aitken

Remove the crap from my email address before using.

"Kswck" > wrote in message
. net...
> I'm referring to a raw tomato-not cooked-and served with what?
> I prefer to serve a red tomato, such as beefsteak or some such, with home
> grown basil, mozarella, red onion and a bit of balsamic & oil, just on a
> plate.
> Curious about your preferences-yellow or orange tomato? w/mayo? salt &
> pepper? etc.
>
>

I've yet to find a tomato that can beat a brandywine for taste. When I have
a top notch tomato I like to keep it simple - excellent olive oil - just a
little - salt, pepper, and basil. In fact that's just what I am doing for
dinner tonight to go with chicken cooked with chanterelles (wild mushrooms)
that we found in the yard.


--
Peter Aitken

Remove the crap from my email address before using.

Kswck wrote:
>
> I'm referring to a raw tomato-not cooked-and served with what?


Salt.



Brian Rodenborn

Kswck wrote:
>
> I'm referring to a raw tomato-not cooked-and served with what?


Salt.



Brian Rodenborn

>From: "Kswck"

>Curious about your preferences-yellow or orange tomato? w/mayo? salt &
>pepper? etc.

I have no favorite tomato, well, I am partial to Grape Tomatoes because I don't
have to slice them, they are readily available and taste good pretty much all
the time. Very few old maids in a pint.

Other than that, it should smell like a tomato, have a "slick" texture when
sliced - not mealy - and more meat than seeds.

Back in Oregon I enjoyed Heirlooms a LOT, but they just don't exist out here in
Florida. So in Rome, do as the Roman's do.

FRY GREEN TOMATOES!

We are hooked on fried Green Tomato, Bacon and Lettuce sandwiches. Tart,
smokey, crisp...ahhhhhhh.

There are loads of versions, but here's one that works. We use a seeded whole
grain sourdough, arugula and homemade mayo (love the little pro plus), but a
thick cut good quality bacon is a MUST for authenticity!

http://fooddownunder.com/cgi-bin/recipe.cgi?r=13800

Ellen

"Kswck" > wrote in message
. net...
> I'm referring to a raw tomato-not cooked-and served with what?
> I prefer to serve a red tomato, such as beefsteak or some such, with home
> grown basil, mozarella, red onion and a bit of balsamic & oil, just on a
> plate.
> Curious about your preferences-yellow or orange tomato? w/mayo? salt &
> pepper? etc.

My favorite tomato is the "original" Beefsteak. My favorite methods of using
them raw a

1. Bacon and tomato sandwich.
2. Chunked with cottage cheese and mayonnaise.
3. Out-of-hand-over-sink with salt. Only with
fresh-from-the-garden-and-still-warm-from-the-sunshine tomatoes.

A year ago I found an heritage tomato called "Pricilla" that was very good.
It was a medium-sized red tomato, meaty and very flavorful. Actually tasted
of tomato! Marvelous! Haven't seen them since.

Charliam

"Kswck" > wrote in message
. net...
> I'm referring to a raw tomato-not cooked-and served with what?
> I prefer to serve a red tomato, such as beefsteak or some such, with home
> grown basil, mozarella, red onion and a bit of balsamic & oil, just on a
> plate.
> Curious about your preferences-yellow or orange tomato? w/mayo? salt &
> pepper? etc.

My favorite tomato is the "original" Beefsteak. My favorite methods of using
them raw a

1. Bacon and tomato sandwich.
2. Chunked with cottage cheese and mayonnaise.
3. Out-of-hand-over-sink with salt. Only with
fresh-from-the-garden-and-still-warm-from-the-sunshine tomatoes.

A year ago I found an heritage tomato called "Pricilla" that was very good.
It was a medium-sized red tomato, meaty and very flavorful. Actually tasted
of tomato! Marvelous! Haven't seen them since.

Charliam

"Kswck" > wrote in message
. net...
> I'm referring to a raw tomato-not cooked-and served with what?
> I prefer to serve a red tomato, such as beefsteak or some such, with home
> grown basil, mozarella, red onion and a bit of balsamic & oil, just on a
> plate.
> Curious about your preferences-yellow or orange tomato? w/mayo? salt &
> pepper? etc.
>

A good Brandywine...sliced...sprinkled with a tiny bit of salt...placed
between two slices of homemade whole-wheat bread that's been smeared with
some fresh homemade mayo.

Makes me wish I had been able to plant tomatoes this year.

Paula

"Kswck" > wrote in message
. net...
> I'm referring to a raw tomato-not cooked-and served with what?
> I prefer to serve a red tomato, such as beefsteak or some such, with home
> grown basil, mozarella, red onion and a bit of balsamic & oil, just on a
> plate.
> Curious about your preferences-yellow or orange tomato? w/mayo? salt &
> pepper? etc.
>

A good Brandywine...sliced...sprinkled with a tiny bit of salt...placed
between two slices of homemade whole-wheat bread that's been smeared with
some fresh homemade mayo.

Makes me wish I had been able to plant tomatoes this year.

Paula

On Thu, 19 Aug 2004 21:55:52 GMT, "Kswck" > wrote:

>I'm referring to a raw tomato-not cooked-and served with what?
>I prefer to serve a red tomato, such as beefsteak or some such, with home
>grown basil, mozarella, red onion and a bit of balsamic & oil, just on a
>plate.
>Curious about your preferences-yellow or orange tomato? w/mayo? salt &
>pepper? etc.
>

At this time of year I try to have at least three different kinds.
Whatever they are, I slice them up and salt them. Dab off the moisture
that comes out with a paper towel, and spread them out on plates.
Basil leaves and garlic chives sprinkled on top. Then dribble good OO
and vinegar and grind some pepper on.

I don't really mean "whatever kind" totally. Cooking tomatoes I
blanch, peel, and seed. Drain the liquid through a strainer and save.

Then smoke the tomato pieces over mesquite shavings for an hour. They
can then be used in all sorts of things. Super with codfish.


Rodney Myrvaagnes NYC


We have achieved faith-based science,
faith-based economics, faith-based law
enforcement, and faith-based missile
defense.
What's next? Faith-based air traffic control?

On Thu, 19 Aug 2004 21:55:52 GMT, "Kswck" > wrote:

>I'm referring to a raw tomato-not cooked-and served with what?
>I prefer to serve a red tomato, such as beefsteak or some such, with home
>grown basil, mozarella, red onion and a bit of balsamic & oil, just on a
>plate.
>Curious about your preferences-yellow or orange tomato? w/mayo? salt &
>pepper? etc.
>

At this time of year I try to have at least three different kinds.
Whatever they are, I slice them up and salt them. Dab off the moisture
that comes out with a paper towel, and spread them out on plates.
Basil leaves and garlic chives sprinkled on top. Then dribble good OO
and vinegar and grind some pepper on.

I don't really mean "whatever kind" totally. Cooking tomatoes I
blanch, peel, and seed. Drain the liquid through a strainer and save.

Then smoke the tomato pieces over mesquite shavings for an hour. They
can then be used in all sorts of things. Super with codfish.


Rodney Myrvaagnes NYC


We have achieved faith-based science,
faith-based economics, faith-based law
enforcement, and faith-based missile
defense.
What's next? Faith-based air traffic control?

Kswck wrote:
> I'm referring to a raw tomato-not cooked-and served with what?
> I prefer to serve a red tomato, such as beefsteak or some such, with home
> grown basil, mozarella, red onion and a bit of balsamic & oil, just on a
> plate.
> Curious about your preferences-yellow or orange tomato? w/mayo? salt &
> pepper? etc.
>
>



Brandywine tomato, and with nothing but a twist of sea salt from a
grinder. All else masks the taste and...best if the tomato comes from NJ.

Paul

Kswck wrote:
> I'm referring to a raw tomato-not cooked-and served with what?
> I prefer to serve a red tomato, such as beefsteak or some such, with home
> grown basil, mozarella, red onion and a bit of balsamic & oil, just on a
> plate.
> Curious about your preferences-yellow or orange tomato? w/mayo? salt &
> pepper? etc.
>
>



Brandywine tomato, and with nothing but a twist of sea salt from a
grinder. All else masks the taste and...best if the tomato comes from NJ.

Paul

"Paul Wolsko" wrote:
> Brandywine tomato, and with nothing but a twist of sea salt from a
> grinder. All else masks the taste and...best if the tomato comes from NJ.

I disagree. I've eaten tomatoes from all over. Utah has its shortcomings,
but away from the deserts it does have good arable soil. The tomatoes I've
grown here and the homegrown tomatoes I get from my neighbors in this area
are the best I've tasted.

<of course, six years of drought are taking their toll>

"Paul Wolsko" wrote:
> Brandywine tomato, and with nothing but a twist of sea salt from a
> grinder. All else masks the taste and...best if the tomato comes from NJ.

I disagree. I've eaten tomatoes from all over. Utah has its shortcomings,
but away from the deserts it does have good arable soil. The tomatoes I've
grown here and the homegrown tomatoes I get from my neighbors in this area
are the best I've tasted.

<of course, six years of drought are taking their toll>

In article > , "Kswck"
> wrote:

> I'm referring to a raw tomato-not cooked-and served with what? I
> prefer to serve a red tomato, such as beefsteak or some such, with
> home grown basil, mozarella, red onion and a bit of balsamic & oil,
> just on a plate. Curious about your preferences-yellow or orange
> tomato? w/mayo? salt & pepper? etc.

Little red grape tomatoes are mighty fine. Popped into the mouth one by
one. A pint at a time.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

In article > , "Kswck"
> wrote:

> I'm referring to a raw tomato-not cooked-and served with what? I
> prefer to serve a red tomato, such as beefsteak or some such, with
> home grown basil, mozarella, red onion and a bit of balsamic & oil,
> just on a plate. Curious about your preferences-yellow or orange
> tomato? w/mayo? salt & pepper? etc.

Little red grape tomatoes are mighty fine. Popped into the mouth one by
one. A pint at a time.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

On 2004-08-20, Melba's Jammin' > wrote:

> Little red grape tomatoes are mighty fine. Popped into the mouth one by
> one. A pint at a time.

Testify!

I just got back from the farmers market with 2 pts of grape tomatoes. They
are so flavorful. I'm going to cut a handful in half lengthwise and toss
'em in a big ol' Cobb salad for supper.

nb

On 2004-08-20, Melba's Jammin' > wrote:

> Little red grape tomatoes are mighty fine. Popped into the mouth one by
> one. A pint at a time.

Testify!

I just got back from the farmers market with 2 pts of grape tomatoes. They
are so flavorful. I'm going to cut a handful in half lengthwise and toss
'em in a big ol' Cobb salad for supper.

nb

Melba's Jammin' wrote:

> Little red grape tomatoes are mighty fine. Popped into the mouth one by
> one. A pint at a time.

Heh, I took my beating when I first mentioned how much I liked them.

People think I'm mean, at least if I am, it's to your face.

(not yours, barb) nancy

Melba's Jammin' wrote:

> Little red grape tomatoes are mighty fine. Popped into the mouth one by
> one. A pint at a time.

Heh, I took my beating when I first mentioned how much I liked them.

People think I'm mean, at least if I am, it's to your face.

(not yours, barb) nancy

"Kswck" > wrote in message
. net...
> I'm referring to a raw tomato-not cooked-and served with what?
> I prefer to serve a red tomato, such as beefsteak or some such, with home
> grown basil, mozarella, red onion and a bit of balsamic & oil, just on a
> plate.
> Curious about your preferences-yellow or orange tomato? w/mayo? salt &
> pepper? etc.
>
>

When I can get them, my favorite way to have tomatoes is to by a few
heirloom varieties: Brandywine, Green Zebra, Cherokee Purples, and
Watermelon Beefsteak. Then I like to slice or large dice them, drizzle with
an excellent olive oil (Blood orange olive oil is also good!) and sprinkle
with kosher salt and fresh ground pepper, preferably a mix of Sarawak and
Tellicherry peppercorns. That's it. Well, sometimes I'll add some chiffonade
of basil, or maybe some thin slices of cucumber.

My husband loves tomatoes (almost any good firm variety) with bleu cheese
and red onion, dressed with a light vinaigrette. Tasty, I agree.

kimberly

"Kswck" > wrote in message
. net...
> I'm referring to a raw tomato-not cooked-and served with what?
> I prefer to serve a red tomato, such as beefsteak or some such, with home
> grown basil, mozarella, red onion and a bit of balsamic & oil, just on a
> plate.
> Curious about your preferences-yellow or orange tomato? w/mayo? salt &
> pepper? etc.
>
>

When I can get them, my favorite way to have tomatoes is to by a few
heirloom varieties: Brandywine, Green Zebra, Cherokee Purples, and
Watermelon Beefsteak. Then I like to slice or large dice them, drizzle with
an excellent olive oil (Blood orange olive oil is also good!) and sprinkle
with kosher salt and fresh ground pepper, preferably a mix of Sarawak and
Tellicherry peppercorns. That's it. Well, sometimes I'll add some chiffonade
of basil, or maybe some thin slices of cucumber.

My husband loves tomatoes (almost any good firm variety) with bleu cheese
and red onion, dressed with a light vinaigrette. Tasty, I agree.

kimberly

Melba's Jammin' > wrote in news:barbscxhaller-
:

> In article > , "Kswck"
> > wrote:
>
>> I'm referring to a raw tomato-not cooked-and served with what? I
>> prefer to serve a red tomato, such as beefsteak or some such, with
>> home grown basil, mozarella, red onion and a bit of balsamic & oil,
>> just on a plate. Curious about your preferences-yellow or orange
>> tomato? w/mayo? salt & pepper? etc.
>
> Little red grape tomatoes are mighty fine. Popped into the mouth one by
> one. A pint at a time.

Is that one individual tomato or one pint being popped at a time? <g>

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Melba's Jammin' > wrote in news:barbscxhaller-
:

> In article > , "Kswck"
> > wrote:
>
>> I'm referring to a raw tomato-not cooked-and served with what? I
>> prefer to serve a red tomato, such as beefsteak or some such, with
>> home grown basil, mozarella, red onion and a bit of balsamic & oil,
>> just on a plate. Curious about your preferences-yellow or orange
>> tomato? w/mayo? salt & pepper? etc.
>
> Little red grape tomatoes are mighty fine. Popped into the mouth one by
> one. A pint at a time.

Is that one individual tomato or one pint being popped at a time? <g>

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Kswck" > wrote in
. net:

> I'm referring to a raw tomato-not cooked-and served with what?
> I prefer to serve a red tomato, such as beefsteak or some such, with
> home grown basil, mozarella, red onion and a bit of balsamic & oil,
> just on a plate.
> Curious about your preferences-yellow or orange tomato? w/mayo? salt &
> pepper? etc.
>
>
>

Well, starts out raw and isn't cooked too much... I put slices of Roma
tomatoes on pizza just before baking.

Entirely raw? Any type at all, sliced with just salt and pepper, or
with a light vinaigrette and fresh basil.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Kswck" > wrote in
. net:

> I'm referring to a raw tomato-not cooked-and served with what?
> I prefer to serve a red tomato, such as beefsteak or some such, with
> home grown basil, mozarella, red onion and a bit of balsamic & oil,
> just on a plate.
> Curious about your preferences-yellow or orange tomato? w/mayo? salt &
> pepper? etc.
>
>
>

Well, starts out raw and isn't cooked too much... I put slices of Roma
tomatoes on pizza just before baking.

Entirely raw? Any type at all, sliced with just salt and pepper, or
with a light vinaigrette and fresh basil.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Kswck" wrote in message
. net...

> I'm referring to a raw tomato-not cooked-and served with what?

Easy, a tomato sandwich. Homemade bread, tomato, a little mayo, a bit of
salt, and maybe some basil if I'm feeling exotic. It doesn't get much
better.

-Mike

"Kswck" wrote in message
. net...

> I'm referring to a raw tomato-not cooked-and served with what?

Easy, a tomato sandwich. Homemade bread, tomato, a little mayo, a bit of
salt, and maybe some basil if I'm feeling exotic. It doesn't get much
better.

-Mike

Rodney Myrvaagnes wrote:

> On Thu, 19 Aug 2004 21:55:52 GMT, "Kswck" > wrote:
>
>
>>I'm referring to a raw tomato-not cooked-and served with what?
>>I prefer to serve a red tomato, such as beefsteak or some such, with home
>>grown basil, mozarella, red onion and a bit of balsamic & oil, just on a
>>plate.
>>Curious about your preferences-yellow or orange tomato? w/mayo? salt &
>>pepper? etc.
>>
>
>
> At this time of year I try to have at least three different kinds.
> Whatever they are, I slice them up and salt them. Dab off the moisture
> that comes out with a paper towel, and spread them out on plates.
> Basil leaves and garlic chives sprinkled on top. Then dribble good OO
> and vinegar and grind some pepper on.
>
> I don't really mean "whatever kind" totally. Cooking tomatoes I
> blanch, peel, and seed. Drain the liquid through a strainer and save.
>
> Then smoke the tomato pieces over mesquite shavings for an hour. They
> can then be used in all sorts of things. Super with codfish.
>
>

Another way to work in the bountiful amount of tomatoes is one that I
enjoy when I am in the pasta mood.

In a skillet, throw three cloves of garlic, chopped, into the skillet
containing two tbsp of olive oil. Saute at low heat until garlic is
slightly softened (not browned).

In the meantime, rough chop about 1 pound of roma tomatoes. Also,
chiffonade up some basil(lots of basil).

Turn up the heat under the skillet, throw in the tomatoes, and cook for
about three minutes. When done, stir in the basil, add a couple of turns
of freshly ground pepper, and pour over a drained plate of pasta.

That, a rib-eye, some sauteed spuds and a bottle of cabernet will be
dinner tomorrow nite. Hey, it will be Friday!
--
Alan


"Our enemies are innovative and resourceful, and so are we. They never
stop thinking about new ways to harm our country and our people, and
neither do we."

........President George W. Bush, at the signing of the $417
defense-spending bill, August, 2004

Rodney Myrvaagnes wrote:

> On Thu, 19 Aug 2004 21:55:52 GMT, "Kswck" > wrote:
>
>
>>I'm referring to a raw tomato-not cooked-and served with what?
>>I prefer to serve a red tomato, such as beefsteak or some such, with home
>>grown basil, mozarella, red onion and a bit of balsamic & oil, just on a
>>plate.
>>Curious about your preferences-yellow or orange tomato? w/mayo? salt &
>>pepper? etc.
>>
>
>
> At this time of year I try to have at least three different kinds.
> Whatever they are, I slice them up and salt them. Dab off the moisture
> that comes out with a paper towel, and spread them out on plates.
> Basil leaves and garlic chives sprinkled on top. Then dribble good OO
> and vinegar and grind some pepper on.
>
> I don't really mean "whatever kind" totally. Cooking tomatoes I
> blanch, peel, and seed. Drain the liquid through a strainer and save.
>
> Then smoke the tomato pieces over mesquite shavings for an hour. They
> can then be used in all sorts of things. Super with codfish.
>
>

Another way to work in the bountiful amount of tomatoes is one that I
enjoy when I am in the pasta mood.

In a skillet, throw three cloves of garlic, chopped, into the skillet
containing two tbsp of olive oil. Saute at low heat until garlic is
slightly softened (not browned).

In the meantime, rough chop about 1 pound of roma tomatoes. Also,
chiffonade up some basil(lots of basil).

Turn up the heat under the skillet, throw in the tomatoes, and cook for
about three minutes. When done, stir in the basil, add a couple of turns
of freshly ground pepper, and pour over a drained plate of pasta.

That, a rib-eye, some sauteed spuds and a bottle of cabernet will be
dinner tomorrow nite. Hey, it will be Friday!
--
Alan


"Our enemies are innovative and resourceful, and so are we. They never
stop thinking about new ways to harm our country and our people, and
neither do we."

........President George W. Bush, at the signing of the $417
defense-spending bill, August, 2004

In article >, Wayne
> wrote:

> Melba's Jammin' > wrote in news:barbscxhaller-

> > Little red grape tomatoes are mighty fine. Popped into the mouth
> > one by one. A pint at a time.

>
> Is that one individual tomato or one pint being popped at a time? <g>


One tomato at a time. Heathen.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

In article >, Wayne
> wrote:

> Melba's Jammin' > wrote in news:barbscxhaller-

> > Little red grape tomatoes are mighty fine. Popped into the mouth
> > one by one. A pint at a time.

>
> Is that one individual tomato or one pint being popped at a time? <g>


One tomato at a time. Heathen.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

Mike Pearce wrote:

> Easy, a tomato sandwich. Homemade bread, tomato, a little mayo, a bit of
> salt, and maybe some basil if I'm feeling exotic. It doesn't get much
> better.
>


i'm with you mike... but no basil for me. garden fresh tomato, home made
bread, home made mayo and a little bit of salt and pepper. absolute heaven!

Mike Pearce wrote:

> Easy, a tomato sandwich. Homemade bread, tomato, a little mayo, a bit of
> salt, and maybe some basil if I'm feeling exotic. It doesn't get much
> better.
>


i'm with you mike... but no basil for me. garden fresh tomato, home made
bread, home made mayo and a little bit of salt and pepper. absolute heaven!

Mike Pearce wrote:

> Easy, a tomato sandwich. Homemade bread, tomato, a little mayo, a bit of
> salt, and maybe some basil if I'm feeling exotic. It doesn't get much
> better.
>


i'm with you mike... but no basil for me. garden fresh tomato, home made
bread, home made mayo and a little bit of salt and pepper. absolute heaven!

"A.C." wrote:
>
> Mike Pearce wrote:
>
> > Easy, a tomato sandwich. Homemade bread, tomato, a little mayo, a bit of
> > salt, and maybe some basil if I'm feeling exotic. It doesn't get much
> > better.
> >
>
> i'm with you mike... but no basil for me. garden fresh tomato, home made
> bread, home made mayo and a little bit of salt and pepper. absolute heaven!

Ditto, except inside a pita bread. Eaten over the (dare I say it?)
sink.

nancy

"A.C." wrote:
>
> Mike Pearce wrote:
>
> > Easy, a tomato sandwich. Homemade bread, tomato, a little mayo, a bit of
> > salt, and maybe some basil if I'm feeling exotic. It doesn't get much
> > better.
> >
>
> i'm with you mike... but no basil for me. garden fresh tomato, home made
> bread, home made mayo and a little bit of salt and pepper. absolute heaven!

Ditto, except inside a pita bread. Eaten over the (dare I say it?)
sink.

nancy

my mother mixed i cup sugar with 1 /2 cup vinegar, salt and pepper and
soaked tomates, cucumbers, and sweet onion for a couple hours. Yum.
Grandma Jo