Warm from the sun....seared on a fork over the gas flame, peeled, sliced and dressed with a pinch of kosher salt and a few drops of balsamic vinegar.
Or...warm from the sun, seared...etc....you know the scam...and dressed with a little sea salt a wee bit of EVOO and a chiffonade of fresh basil.
There are more but they involve cooking...
Linda C

I would love to go to a tomato festival and if it was as you experienced, I would be very disappointed too. Where was the Festival?

Michelle

I have a billion cherry tomatoes. Any ideas?

The Festival was in Auburn NY.

Here's a couple favorite tomato recipes:

Panzanella

This is an Italian bread salad. The Italians make it to use up stale bread. I make it to use up cherry tomatoes.

Ingredients

Salad
1 1â2 pounds ripe tomatoes (about 3)
1 shallot, minced
4 cloves garlic, minced
1â3 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon kosher salt
1 cup fresh basil leaves
Panzanella croutons
Freshly ground black pepper

Panzanella Croutons
¼ cup unsalted butter
1 tablespoon minced garlic
6 cups cubed day-old bread (½-inch cubes)
Salt and ground black pepper to taste
6 tablespoons finely grated Parmesan

Core the tomatoes and, if large, cut them into chunks; if small, halve or quarter them (I slice the cherry tomatoes in half). Toss them gently with the shallot, garlic, oil, vinegar, 1 tablespoon salt, and pepper. Set aside until the tomatoes are very juicy, about 10 minutes. Add croutons and give a give toss. Tear the basil over the salad and toss gently. (The bread salad can be served now or set aside at room temperature for a couple of hours.)

For the croutons, preheat oven to 375 degrees F and preheat a cookie sheet in it.
Melt the butter in a large skillet over medium heat and cook until it foams. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool. Store in an airtight container.

Arrabbiata Sauce

There are dozens of varieties of this sauce. ItÂs a spicy tomato sauce. This recipe is adapted from Allrecipes Tried & True Favorites, editor Tom Hunt. Makes 3 cups.

1 teaspoon olive oil
1 cup onion, chopped
4 garlic cloves, minced
â cup red wine
1 tablespoon sugar
1 tablespoon basil, chopped
2 teaspoons crushed red pepper
2-4 tablespoons tomato paste
1 tablespoon lemon juice
1 teaspoon Italian seasoning
½ teaspoon black pepper
8 cups tomatoes, diced and peeled (canned is fine)
2 tablespoons flat leaf parsley, chopped

Heat oil in a large frying pan over medium heat. Sauté onion and garlic in oil for 5 minutes. Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes. Stir in parsley. Ladle over hot cooked pasta.

Hints, tips, tricks and how to cheat
If the sauce tastes too tart to you, add a tablespoon of sugar of grape jam.

boo, i feel your pain. i wanted to hit the rutger's tomato festival this year, we had a group all raring to go, and it got cancelled at the last minute.

ashame you didn't hit the wyn's tomato tasting party in grand island, ny. i didn't go, but i know the work that was being put into it. probably a longer drive than you cared to make, but very close to niagara falls, both sides, so you could have made a nice weekend of it. you can probably read about it on the tomato forum. there's always next year!

maryanne

Auburn, NY? I haven't driven through in several years. Is that Victorian house still on the main drag with the side curtains tied back (purple maybe, don't quite remember?) still on the front porch?

We'll be having Panzanella tonight. I have some nice old bread that I need to use up, and plenty of cherry tomatoes. Thanks Boo.

Debbie, did you see the Carol's Marinated Toms recipe that I posted in the last WFD? The Marinated Toms are not canned so you do have to keep them refrigerated but they are so good.

You can use any kind of vinegar or vinegar mix as long as the vinegar is 5% acid. And you can use any kind of fresh herb too. It is a very creative recipe and so fun to make!

Tomates-Cerises a l'Aigre-doux)
Makes 1 quart
 1 quart water
 2 tablespoons coarse sea salt or kosher salt
 1 pound firm cherry tomatoes (round and plum varieties of all colors can be used)
 2 cups cider vinegar
 1/4 cup granulated sugar or more to taste
 2 sprigs fresh summer savory or tarragon
 12 black peppercorns

In a large bowl, combine the water and salt, and stir to dissolve the salt.

Prick the bottom of each tomato once with a clean needle. Place the tomatoes in the salt brine, cover and marinate for 24 hours at room temperature.

In a large saucepan, combine the vinegar and sugar. Stir to dissolve the sugar. Bring just to a boil over high heat. Remove from the heat and cool thoroughly.

Remove the tomatoes from the salt brine and drain thoroughly. Discard the salt brine.

Carefully place the tomatoes in a 1-quart canning jar. Arrange the herbs and peppercorns around the edges of the jar. Pour the vinegar-sugar mixture over the tomatoes. Secure the jar tightly. Let sit in a cool, dry place -- or in the refrigerator -- for 3 weeks before tasting.

Serve as a pickle, or as an appetizer, with toothpicks to spear. Once opened, the tomatoes can be stored in the refrigerator for up to 3 months. --

There is also Dried Tomatoes and these are delicious

Oven dried tomatoes (Patris)

In large bowl combine:
1 cup Extra Virgin Olive Oil
1/4 cup Balsamic Vinegar
1 Tsp. Lemon juice
1/4 cup fresh chopped (or dried) Parsley (I skipped)
1 Tbl. chopped Rosemary (I skipped)
Dried Pepper flacks to your taste, oppt. (I skipped)
Salt & Pepper to taste (I used just pepper)

Leave skin on and cut tomatoes in to bite size pieces.
Take out any seeds.

Place tomatoes in the mixture and refrg. for at least 2 hours. I left overnight and I think they are much better.

Set oven on lowest temp. Max. 200 degrees.

Take tomatoes out of mixture and spread on cookie sheet. It's OK if they touch.

They will need to Oven dry for about 14 to 16 hours. Size of pieces will determine time. Mine were dry in about 5-6 hours so watch carefully.

Amount of tomatoes is up to you.

You will not be able to stop eating them. I have put most of mine up in the freezer. They are especially wonderful in pasta dishes or salads

Michelle

Here are two we enjoy.

Cherry Tomato, Onion, Basil Sauce

2 Tbl olive oil
1/2 sweet vidalia onion sliced thin
few drops best balsamic vinegar
2 garlic cloves minced
1 Lb cherry tomatoes halved
several Basil leaves chopped

Isalt and pepper
Place oil in saute pan, add sliced onions and saute on medium heat until limp. Do not let brown or crisp. Add a few drops balsamic. Cook a few more minutes. Add garlic and continue to cook unitl onions are carmelized. Add cherry tomatoes. Season with salt and pepper. Cook~over medium low heat until the tomatoes loose thier shape and give up their juices. Add basil and simmer until basil is limp and sauce is fragrant.

Penne Calabrese

2 Lb Italian sausage Sliced In 1/4 Inch Pieces
4 Cups plum tomatoes, peeled and crushed (can use regular)
1 sweet red pepper sliced
sweet yellow pepper sliced
1 jalapeno sliced thinly ( I omit but it's better with it)
1 1/2 Lb penne
olive oil
Grated Parmesan
Combine all ingredients except olive oil and penne. Cook over low~heat for 2 - 3 hours. Cook the penne and drain, toss with the olive oil.Toss penne with the sauce and serve with gated parmesan.

Boo, I understand you disappointment. Had the same thing happen to me when I went to the Popcorn Festival in Marion, Ohio. I was expecting it to be about popcorn and there was hardly anything there that had to do with popcorn. Couldn't even buy a bag of caramel corn, let alone anything more creative.

My favorite fresh tomato recipe: Bacon, Lettuce and Tomato Sandwich!

Michelle....or anyone... How long do you think the pickled tomatoes will keep, unopened? I know it says 3 months after opening, but says nothing about shelf life after the 3 weeks, but before opening.

Nancy

michelle, they look fantastic. now i'm hoping i have enough grape/cherry tomatoes left to do this method.

maryanne

well that's really just a shame, boo! i can't even imagine that, especially since it wasn't their first year doing this...but thanx alot michelle and chase--copying and pasting here! and debbie--you might add this one to your files--we've enjoyed them a number of times since woodie posted it...

SHERRY CHERRY TOMATOES woodie
Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 25 minutes
Yield: 4 servings
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 large cloves garlic, finely chopped
1 small onion, finely chopped
1 pint cherry tomatoes
2 tablespoons sherry vinegar or dry sherry wine
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
Salt
Preheat oven to 375 degrees F.
Preheat a skillet over medium high heat. Add extra-virgin olive oil, garlic and onions. Sweat them out 2 to 3 minutes then add cherry tomatoes. Turn tomatoes to coat in fat. Add sherry vinegar or sherry, sugar, pepper flakes and salt. Toss to coat tomatoes and roast for 18 to 20 minutes.

Boo, here is my favorite tomato recipe (well, next to Annie's salsa). It is what I am having for supper tonight. The recipe is from Lindac, and it is the best tomato tart I have ever eaten. Fabulous.

Tomato Basil Tart

1 unbaked 9" pastry shell
1-1/2 cups (6 oz.) grated Swiss cheese, divided
5 Roma (I use others besides Romas and drain them) tomatoes, cut in wedges and drained
1 cup loosely packed fresh basil
4 cloves garlic
1/2 cup regular mayonnaise
1/4 cup (1 oz) grated Parmesan
1/8 tsp white pepper (black is OK)

Bake pastry shell. Sprinkle enough Swiss cheese to just cover the bottom of the hot shell. Cool on a wire rack. Arrange tomato wedges in pastry shell. Using food processor or a knife, chop basil and garlic together. Sprinkle basil mixture on the tomatoes.
Combine mayo, Parmesan, and pepper. Sopread on tomatoes and sprinkle with remaining Swiss cheese. Bake in preheated 375 degree oven 35-40 minutes.
This really is fabulous!

By the way, Boo. Roger says he is in Canada fishing right now. You will let me know if he is really visiting you instead? Never mind. I guess I will know if another package arrives. Heck of a note if hubby has to go the New York to get a sweet, hot fix cause his wife only lets him look.
Sherry

We have three tomato festivals here in California, all of them in Northern CA. One in Fairfield, one in Carmel, and one at Kendall-Jackson Winery.

Tomato Fest Recipes

California Tomato Commission Recipes

Kendall Jackson

I haven't attended any! Fairfield would be the one I might attend but alas it was last month. I've been enjoying the bounty of heirlooms from the local produce stands.

Michelle, I have a zillion cherry tomatoes and I want to try your marinated recipe. Is that garlic in the jars I see? I don't see that in your recipe, but it looks like garlic or pearl onion. Let me know please, and thanks for the idea!

Duane

Mark Bittman had a great tomato recipe this week. Easy and delicious. I added a little bit of Spanish chorizo from the freezer and bakked it in my small cast iron pan in the toaster oven so I didn't heat up the kitchen. Went great with the tiny steak I grilled.

The beautiful photo is halfway down the page. (Mine really did look like that.)
Recipe: Paella With Tomatoes

The Minimalist: A Grand Paella Gives Way to a Simple One (September 5, 2007)
3 1/2 cups stock or water

1 1/2 pounds ripe tomatoes, cored and cut into thick wedges

Salt and freshly ground black pepper

1/4 cup extra virgin olive oil

1 medium onion, minced

1 tablespoon minced garlic

1 tablespoon tomato paste

Large pinch saffron threads (optional)

2 teaspoons Spanish pimentón (smoked paprika), or other paprika

2 cups Spanish or other short-grain rice

Minced parsley for garnish.

1. Preheat oven to 450 degrees. Warm stock or water in a saucepan. Put tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon olive oil. Toss to coat.

2. Put remaining oil in a 10- or 12-inch ovenproof skillet over medium-high heat. Add onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, 3 to 5 minutes. Stir in tomato paste, saffron if you are using it, and paprika and cook for a minute more. Add rice and cook, stirring occasionally, until it is shiny, another minute or two. Add liquid and stir until just combined.

3. Put tomato wedges on top of rice and drizzle with juices that accumulated in bottom of bowl. Put pan in oven and roast, undisturbed, for 15 minutes. Check to see if rice is dry and just tender. If not, return pan to oven for another 5 minutes. If rice looks too dry but still is not quite done, add a small amount of stock or water (or wine). When rice is ready, turn off oven and let pan sit for 5 to 15 minutes.

4. Remove pan from oven and sprinkle with parsley. If you like, put pan over high heat for a few minutes to develop a bit of a bottom crust before serving.

Yield: 4 to 6 servings.

Here is a link that might be useful: NY Times food page

Duane, those are pearl onions and my market sells mini purple onions too. I could not find any yellow cherry or small pear tomatoes to add some color and unique shapes. I asked Carol about the onions and she said they would be fine.

I used several different vinegars and marked the jars.

Make sure that the cherry tomatoes are FIRM. Their skin is delicate and will not hold up to the over night salt brine if they are not FIRM. The grape tomatoes seem to hold up better. Next year I am going to plant grape tomatoes.

How long do you think the pickled tomatoes will keep, unopened?

I really don't know how long they will keep unopened. I put the 3 qts I made in the frig. I pretty sure we will eat the 3 qts I made within 3 months. Hopefully Carol will see this thread and respond. Otherwise I will link the origninal thread from Harvest and you can ask there.

Boy those Sherry Cherries sure sound good!

Michelle

Here is a link that might be useful: Original Marinated Toms Thread

Thanks Michelle..I am going to see if my cherry tomatoes are firm enough since I picked them on Wednesday. If not, I'll make the sherry cherry tomatoes posted by Woodie and San.

Forgot to add that you can use any fresh herb too. I had fresh tarragon in the frig and was going to try fresh basil too. But it was 1 am and I was too tired to pick the basil by flashlight. So I will try basil next time and I would also like to try marjoram too.

I'm so glad all of you helped me celebrate a Tomato Festival virtually!
Barnmom, the Tomato Festivals in your area look like a lot of fun!
Sherry, I've been interested in that tomato tart recipe. I think that'll be tomorrow nights dinner. (I haven't seen Roger. Maybe he actually is fishing! LOL!)
Michelle, your cherry tomatoes look beautiful!

Thanks Michelle! I think I am going to add a few different colored hot peppers to the jars and maybe some dill. Sounds like fun and a great way to use up all those cherry tomatoes. I should have known 8 cherry tomato plants were too much! I grew Big Red Cherry and they are very prolific as most cherries are. And they are FIRM LOL!

Duane

What...not even a Tomato Queen?

We have a Tomato Festival here, it's kind of hooky and unrelated activities but fun.

Food, Fun and Farmer's Market
Ruskin Tomato Queen
Antique Tractor Show
Roamin' Oldies Classic Car Show
Bluegrass and Country Music
Heritage Center
Historical Exhibits
Plant Show and Sale
Gardening Seminars and Workshops
Fried Green Tomatoes
Kid's Korner- Rides and Games
Crafts
Products and Prizes
Watershed Tour
Butterfly tent with release at end of Festival
Free Sliced Tomatoes!

When we lived in OH we used to go the Canfield Fair which was so much fun. All kinds of produce with "best of" winners displaying their ribbons. Livestock show and watching the kids with their cows and sheep was so fun. They even had baton twirling conpetitions and my Mom and I never missed these. They had antique farm machinery and many were working and I used to love to get a handful of wheat and eat it as we walked along.

They still have the Canfield Fair but I am not sure if it is the same or not.

Here is a link that might be useful: Canfield Fair