STYLETHREAD -- LET'S TALK SHOP!

Kelly · Hermes

what to do with roma tomatoes?

greendiamond · Marc Jacobs

Make some pasta sauce and freeze it. Come winter you'll be glad you did!

Also, salsa, bruschetta or baking them stuffed with spinach/artichoke dip.

wicked · Coach

I like to add them to bean based salads, like black beans-cuke-tomato-herbs-olive oil or combine them with cubes of zucchini/eggplant/mushrooms toss with a little olive oil, salt and pepper, and roast them. Then when they're roasted you can mix 'em with pasta, put 'em on a grinder, make veggie tacos, pizza etc

Elle · Hermes

I would do this to them!

exsupahero · Kate Spade

pico de gallo! i make this with pretty much any types of tomato. :)

Yana · Dooney & Bourke

1. As caprese salad: with muzarella, olive oil, salt, pepper & if you have basil.

gossipgirl · Dooney & Bourke

Yana wrote:

1. As caprese salad: with muzarella, olive oil, salt, pepper & if you have basil.

And garlic too for me!

Yana · Dooney & Bourke

raw?:)) Maybe roasted...

Kelly · Hermes

ohhhh my gosh you gals have my mouth watering. I almost want to pick up more tonight...thanks!!

Suasoria · Chanel

Romas are considered a 'cooking' tomato for sauces and such, not the best for eating raw, BUT any homegrown tomato is pretty much fantastic* so I don't think you need to limit yourself.

* Er, except mine, which suck this year.

Boots · Gucci

I make this all the time. It's a spicy tomato sauce from Giada De Laurentis. The sauce freezes nicely too.

Arrabbiata Sauce:

6 ounces sliced pancetta, coarsely chopped

2 teaspoons crushed red pepper flakes

3 garlic cloves, minced

1/4 cup extra virgin olive oil

1 small onion, finely chopped

1 carrot, peeled & chopped

1 celery stalk chopped

1/2 teaspoon sea salt

6 or 7 tomatoes, seeded and chopped

1 bay leaf

Heat the olive oil in a large pot over medium heat. Add onions & pancetta and until sauteed. Add the garlic and saute until tender, about 1 minute. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaf, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Add red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

wetbandit42 · Marc Jacobs

Boots, that tomato sauce recipe looks yummy! I've been meaning to try making my own - jarred sauce is starting to taste a little bland to me.

jacL · Coach

Suasoria wrote:

Romas are considered a 'cooking' tomato for sauces and such, not the best for eating raw, BUT any homegrown tomato is pretty much fantastic* so I don't think you need to limit yourself.

* Er, except mine, which suck this year.

Everyone, including me, has had problems with their romas this year ashamed

Suasoria · Chanel

I wish I could blame it on this year's wacky weather, but I haven't had a good tomato year since probably 2001. Sad face.

alb · Marc Jacobs

Dice about 8-10 of them. Cook some bowtie pasta. Throw them in the pasta and add a bit of olive oil, about 1-2 cups of feta (add quickly when the psata is still warm so it melts a bit), and a couple of handfuls of chopped or torn basil. Add salt and pepper to taste. Serve warm or cold. It's even better the second day when the falvors mix a little.