Anonymous wrote:Look up the NYT recipe for one pot spaghetti with cherry tomatoes and kale. I make it with spinach. It’s so good and so easy and you can even top it with any sort of protein you want (I think shrimp would be delicious but we often just have it plain).

Thank you for this recipe, PP! I made it last night with bucatini, cherry tomatoes, kale, and some spicy sausage I had on hand. We all inhaled it - including my three elementary schoolers. This one's a keeper!

Tomato pie is a classic. Slice and salt your tomatoes to make them less wet. Layer in a pie shell with a mix of Mayo/Greek yogurt, cheddar and parm and basil. Top with cheddar and bake and eat at room temperature.

Tonight we had salmon on the grill with a corn “salsa” - corn fresh cut from the cob, scallions, diced jalepeno, diced red pepper, tossed in melted butter/miso/garlic. Salad and cornbread on the side.

Tomorrow will be orzo/tomatoes/boursin with grilled shrimp.

Trying not to use our oven much!

I have a friend with a small farm, and he sells his produce to friends at cost. So tonight I made gazpacho and homemade croutons, beet salad with goat cheese, and pesto pasta with green beans. It all tastes good leftover tomorrow too.

Anonymous wrote:I just made ratatouille and it was so amazing

Can you share your recipe?

Anonymous wrote:

Anonymous wrote:I recently discovered the joy of toasting slices of sourdough in a pan with olive oil, then smearing with burrata (or you could do slices of mozzarella or just leave the cheese off entirely), and topping with slices of fresh tomato with balsamic (glaze if you have it, but balsamic vinegar also works) and freshly torn basil. A couple slices of this with a glass of wine has been such a fun summer dinner a few nights recently! Do it with a little side salad.

We have an excess of garden tomatoes and are really stretching our tomato recipes. NYT has a recipe for cheesy tomato toast that you reminded me of. Toast some good bread. Spread a mixture of equal parts mayo and grated cheddar cheese. Top with a slice of salted tomato. Omg delicious.

+1

We are in the exact same boat. My tomatoes are going nuts. The constant pile on the kitchen counter, and struggle to stay ahead of them is giving me anxiety!

In addition to the usual salads, pizza, BLTs, etc., I also do these:

Stewed tomatoes (can freeze as long as there’s no bread)
Italian style tomato sauce (can also freeze. In the fall, I dump it in the crockpot with a small pork shoulder for an amazing pork ragu)
Tomato soup (I also freeze this)
Gazpacho
Summer succotash made with limas, fresh corn, tomatoes
Skillet pasta sauce with cherry tomatoes

So many good ideas here!

Tonight we're having a simple grilled pork tenderloin. I'll grill some peaches with the pork. I'll make an easy side, probably couscous.

We might have enough pork left over for quesadillas tomorrow. We always have lots of fruit in the refrigerator this time of year, so quesadillas with a side of fruit is super quick, easy, and nutritious.

Anonymous wrote:I recently discovered the joy of toasting slices of sourdough in a pan with olive oil, then smearing with burrata (or you could do slices of mozzarella or just leave the cheese off entirely), and topping with slices of fresh tomato with balsamic (glaze if you have it, but balsamic vinegar also works) and freshly torn basil. A couple slices of this with a glass of wine has been such a fun summer dinner a few nights recently! Do it with a little side salad.

We have an excess of garden tomatoes and are really stretching our tomato recipes. NYT has a recipe for cheesy tomato toast that you reminded me of. Toast some good bread. Spread a mixture of equal parts mayo and grated cheddar cheese. Top with a slice of salted tomato. Omg delicious.

https://www.bonappetit.com/recipe/thai-larb

Can make it with ground chicken

Crab cakes. If you make them yourself it's a delightful and delicious summer treat. Just make sure the crab meat you get is local Maryland crab.

I recently discovered the joy of toasting slices of sourdough in a pan with olive oil, then smearing with burrata (or you could do slices of mozzarella or just leave the cheese off entirely), and topping with slices of fresh tomato with balsamic (glaze if you have it, but balsamic vinegar also works) and freshly torn basil. A couple slices of this with a glass of wine has been such a fun summer dinner a few nights recently! Do it with a little side salad.