Don't forget drying. I have a dehydrator and dried tomatoes are wonderful.

My absolute favorite is tomato soup. Here is the recipe I use. It's one I got from a chef on NPR years ago. It tastes creamy, even though there's no dairy. It is great at the end of the season, when the tomatoes aren't perfect looking and the weather is cooling.

1/2 cup olive oil

1 onion

3 cloves garlic (this is my own addition)

4 pounds tomatoes, coarsely chopped (not peeled or seeded)

for garnish: homemade croutons and basil oil, or herbs, or black salt, or a drizzle of olive oil

Sweat the onion 5-8 minutes in the olive oil over medium heat. Don't brown it. Add the garlic for 30 sec-1 min. Add the tomatoes and cook for 10-15 min. Blend and strain (this is easiest with a stick blender). Salt to taste. Devour. Looks like Campbell's, tastes like heaven.

I've been harvesting for almost 6 weeks. We've had a lot of fresh sauces (uncooked) with Sun Golds. I also use Sun Golds when I make a smashed, lightly cooked sauce.

Also ...

Veggie Frittatas and Minis

Caprese Bites

Squash and tomato gratin

Pizza

Toasted with cheddar on bread for breakfast

Thanks a bunch Jenn and Cindy. All very good uses.
Jenn, I love your soup recipe'.
Yeah, How did I forget Frittata and pizza ! >> say Cheese. haha.
Those stuffed , skewed tomatoes look yummy so does that frittata. And of course spaghetti with cherry tomatoes. I can't wait til my tomatoes to get ripe.
I love fresh raw tomatoes bu I also like them in cooking.

OK. Keep it coming. The tomato season is almost upon us.

Sey

Tomato cut in half. Add a dash of salt and pepper and sprinkle romano or parmesian cheese on top, grill. mmmm good!

Another soup recipe: Roasted Tomato Soup... https://www.youtube.com/watch?v=N0el5_LeIEM

I've made it... it's delicious. He uses canned in this recipe. Just substitute with fresh, or wait until winter and use your canned tomatoes.

Thanks, nugrdnnut and rgreen
Those are nice ways to enjoy tomaoes.
I bet this thread is going to become a collection tomato recipes in cooking.

Let me add one more :

Saute garlic ( 2 clove for each tomato), Add chopped tomatoes and continue ..Once the tomatoes are well cooked and reduced, break in eggs ( one egg for 2 tomatoes ).
Lower heat and let the eggs cook on top (sunny side up)
This is an alternative to tomato omelette.

Salt, pepper to taste.

Sey

Here's another good one.

Zucchini Noodles with Slow Roasted Cherry Tomatoes

I know the thread was for cooked tomatoes, but here's a quick and easy old Italian family recipe...

Tomato Salad: Amounts are never measured and are flexible to your taste.

Tomatoes, red onion, just enough olive oil to mix in with the juice of the tomato to make its own dressing, pinch of salt, fresh and/or garlic powder (usually garlic powder, its supposed to be fast and easy, and unless its very mellow, fresh garlic can overwhelm in this one), pinch of Italian seasoning (or any seasoning you like... basil, oregano, thyme. etc... go easy, the tomato is the star.) Combine in a bowl and let it sit covered in the fridge for at least an hour... it gets better the longer it marinates.Then... eat! Lots!

My favorite recile with sungold types;

http://www.fourgreenacres.com/2009/09/savoring-harvest-sungold-tomato-nuggets.html

Nanelle, that sounds great, but I'm lacking the patience gene to seed all those little tomatoes and then fill each one. ;)

Yes, it is tedious. Sometimes I need tedious. When I don't, I just oven dry principe borghese

savory oven dried tomatoes

" How To Cook With Toatoes"

I would "Kick them up a Notch" by adding some "M's"

Unsigned

Adding a few... These recipes look Mmmmmmmm!!!

Yea, Didge, that "M" could've given it kick. hahaha. Like ; Mm ! that's yummy.

Nanelle, love slow roasted romas and the beauty is you can turn the tasteless grocery store version into an intensely flavorful treat. They make great crostini.

Lazy people recipes (easy) but very good:

With an overabundance of Juliets, I sliced them in half and sauteed in olive oil til soft. Their relatively tough skin is great for this, and it brings out the great taste you may not get in room temp Juliets. Then add to the pan steamed green beans just to warm and coat with the olive oil. Sometimes I add a dab of butter, too. A little bit of parmesan wouldn't hurt either. (You couldl probably do this with any cherry tomato.)

Then, I took a bunch of Shisito peppers and added to very hot olive oil in a pan. I stirred for a minute and added a couple handfuls of Sun Golds. Stir fry constantly til brown spots appear on the peppers and tomatoes. Put in a serving dish and add flavored or plain coarse sea salt. Incredibly delicious!

I like that Kathy. That is colorful and appetizing.
I am going to try it when my shishito, mini roma and yellow cherries are available.
Yeah. You can also add broccoli. I like a drizzle of soy sauce, instead of salt.

Sey

TOMATOES ARE HERE >...

Lets sharpen our skills as what else we can do with them maters other than fresh/raw eating. OR different ways of raw eating too !!

Probably I will can some sauce and maybe few jars of small whole tomatoes.

Now what is cooking !

Sey

Found the best recipe for Roasted Tomato Sauce, it is a keeper and I will use all excess tomatoes from now on to make this. absolutely delicious.sauce. Have made eight quarts today. too tired tonight to post recipe, will tomorrow. So good.

Jennie

Thanks Jennie, Take your time.

I bet sauce made with roasted tomato will be tastier than the plain boiled one.

Sey

Lots of recipes on the internet for roasted tomato sauce. All differed somewhat in quantities of ingredients, roasting time, temp and spices. I used these as a guide for what I did.

Ingredients: About 2 1/2 lbs. tomatoes, cored and cut from stem to blossom end in half, 1 onion, minced, 6 garlic cloves, minced, @1 tbsp. olive oil, dry italian spices. (I used fresh oregano in the first batch, but it turned black with roasting, so I switched to dry spices), salt, pepper, tiny bit of red pepper flakes, 1 small can tomato paste (so it doesn't have to simmer all day) and some chopped basil. Mix half the OO, onions and garlic in bottom of roasting pan. Sprinkle with italian spices (omit if you don't want an italian sauce) salt and pepper. Place the tomato halves, skin side up on top. Rub with OO. Place in 400 degree oven for one hour, maybe a little more, skins will begin to blacken. Let cool somewhat. Slip the skins off the tomatoes. Dump everything in a large pan. Break up tomatoes. Add the small can of tomato paste and hot pepper flakes. (I used about 1/2 tsp.) Simmer for 30 minutes or so, taste and adjust seasonings. Add chopped basil at the end, as much or as little as you like. A lot of the recipes called for sugar, which I omitted. I think roasting the tomatoes made them sweeter, so I don't think you need sugar.

This made about 2 quarts. I got out the turkey roasting pan on the second batch to make a larger amount! I freeze this sauce. This recipe is not suitable for canning. If you plan on canning you will have to make adjustments to ensure safety as recommended by National Center for Home Food Preservation

I made a tomato tart - recipe from Food Network magazine. It has a cornmeal crust. The first time I used Manchego cheese, but sharp cheddar is good, too, and not as expensive. Don't forget to make salsa!