The CookingBites recipe challenge: tomatoes

JAS_OH1 said:
Are you eating cereal right now?
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77734

More eggs!
 
I've recently made BLTs (Bacon Lettuce and Tomato Sandwiches), but while amusing myself surfing after rolling tomatoes that seemed to roll faster and flee my inquiries, I was watching "The Fault In Our Stars" and the sandwich called a Dutch cheese sandwich came up in dialogue. It appealed to me, even though in the flick, it was a floppy 'mom made it' sort of sandwich.

OK, so the mention did not include anything about tomato. But I was curious and googled for 'Dutch cheese sandwich' to find that it was a smoked Gouda cheese type of BLT, heavily embellished. The tomatoes were there and it wasn't your common BLT. My salivation ticked in. There was such room to play with this, I thought. I could imagine the smoked Gouda, some toasted extra sour New York rye, the lettuce and tomato, and lots of embellishments. But I could see even greater possibilities, by skipping the rye and going for a crepe pastry shell. I added it to my short list of 5 tomato possibilities and will try to go with it before the challenge ends. - try. Else, I will do it next year, future.

This is how cooking ideas come, chasing fleeing rolling tomatoes while watching a movie.
 
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I won't have time to do it, but I had a suggestion come my way regarding a pasta sauce made from yellow tomatoes, instead of the red ones. Perhaps, somebody else might pick up on this. By the time I do, the challenge will be over and besides, I will likely max out my six entries before I can think up anything special with yellow tomatoes.
 
I am told that yellow tomatoes are sweeter than the red varieties. I don't know the truth of that yet.
 
I am definitely no expert on the matter, but I´d say it depends on how they´re grown. When I first saw tomatoes in Venezuela, I thought " OMG! Wonderful, red, ripe, sweet tomatoes!" - and was disappointed. they grow too fast.
My dad used to grow tomatoes in a greenhouse in Kent, UK. they´d ripen very slowly, but were absolutely deliciously sweet. I ate huge "heirloom" tomatoes in Italy and Greece -again, sweet and juicy.
Hydroponic tomatoes, in general, I always find a bit lacking in flavour. I cut them open and sprinkle them with a little salt before eating them. That tends to improve the flavour.
I just bought some miced cherry tomatoes from Kroger, including some greenish-purple ones called "kumate". They´re wonderfully sweet, although the skin is much tougher than the red/yellow varieties.
 
karadekoolaid said:
I just bought some miced cherry tomatoes from Kroger, including some greenish-purple ones called "kumate". They´re wonderfully sweet, although the skin is much tougher than the red/yellow varieties.
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Perhaps that's it. It was mentioned that the small cherry yellow tomatoes were sweeter, not yellow in general. The yellow tomato offers some color variance in any case.
 
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