Wednesday, July 19, 2006

Bubba Gump Shrimp

Brad called me at work today and said, "Whatever you make for dinner should probably..."
and I finished his sentence off in my head, "...not require the use of the stovetop."

Nope. Glad I let him finish, because what he said next cracked me up. "...require the use of several large tomatoes."

I had a craving for garden-fresh tomatoes on Sunday, so I drove 15 minutes across town to buy some. I got six giant beefsteak tomatoes from the farmers' market. Four days later I am down to one not-very-ripe tomato. Hey, I'm getting my lycopene. I mentioned last night that the last tomato wasn't ripe, so my darling husband went to a different farmers' market where they tantalized his taste buds with already-sliced tomatoes in salt mixed with onions. It turns out that he purchased twelve very large tomatoes from the farmer. Smart marketing on their part!

I'm starting to feel like Bubba Gump and his shrimp rhetoric, though...so far I've had sliced tomatoes with salt, sliced tomatoes marinated in balsamic vinegar and topped with mozzarella cheese, chopped tomatoes in fresh home-made guacamole, diced tomatoes marinated with garlic & olive oil and then tossed into angel-hair pasta, sliced tomatoes on a BLT sandwich, sliced tomatoes on a scrambled egg sandwich...I'm not sure what tomato dish or dishes I will concoct tonight, but I am sure they will be delicious...and rich in lycopene.

5 comments:

Flawed & Disorderly said...

How are you feeling little mama?

Here's my favorite Lebanese recipe involving tomatoes.

Cut up tomatoes in bite size chunks--I usually use Roma, but whatever. Crush some dried mint and garlic salt together. (enough to cover all the tomatoes you're using) Drizzle light extra virgin olive oil and lots of fresh squeezed lemon juice over it. You can mix in cucumbers if you like them.

Sorry I don't have exact measurements. I put enough liquid in there that the bowl is about half full of just liquid. The tomatoes soak it up. You can chill it first if you like. They taste even better the second day.

You just have to season and add ingredients to taste as you go. Avacados are also good in this salad--as are chopped green onions. You can make it as elaborate as you like, but we usually just eat the tomatoes by themselves.

Erin said...

Yum! That sounds great! I had the best tomato-and-mozzerella salad yesterday. I love that! Drizzle some vinegar and olive oil on it, add a few onions and some basil... *drool*!

headless chicken said...

You guys have way more mature tastes than I do. I think it's one reason I will never be rich, is because I will still eat at Chili's and Texas Road House. As much as I am amused by the perky Rachel Ray, most of her stuff is not appetizing to me at all.

Gotta go feed the squealy babeh...

Deb said...

I have a great tomato recipe, it is my Grandma's bruschetta

8 tom diced
4 tablespoons extra virgin olive ooil
2 table spoons balsimic vinegerette
1 Table spoon black pepper
1/2 tbs salt
4 tanlespoons of fresh chopped basil
3 minced garlic cloves
Served on little toaster breads

Really yummy, kinda like Italian Pico de galo if you have never had it!

Merry Mama said...

This post still makes me laugh.