Try a new to you recipe using tomatoes between today and next Thursday 9/20, post the recipe and add the review to THIS thread to be entered into a drawing.

If you have a great tried & true you want to share with us, put it in this thread:http://community.tasteofhome.com/community_forums/f/30/p/869643/7480547.aspx#7480547

I've been lookin' n thinkin' and just not sure what to make yet. There's always a new soup recipe I could try *smile*

Hopefully we'll see a review here pretty soon Sue.

az_jill

Hopefully we'll see a review here pretty soon Sue.

I'm hoping some of the folks that voted for tomatoes had something fun in mind to try!

Rec, Rev & Pic~ Savory Parmesan French Toast with Tomato Basil Topping

Seems like we waited all summer for tomatoes and now that it's feeling like fall, the farms are overloaded with them.    The other day I got a quart of orange cherry tomatoes, and have mostly been snacking on them.   Since Tim had leftovers and I could eat whatever I wanted, I decided to give this french toast a go.    I'm not sure if I saw this on FB or Foodgawker, but it comes from the Pink Parsley blog.   

Since it was just me, I scaled the recipe back.   I used jarred garlic and dried basil.   In my rush to get pics and eat before it got cold, I left the balsamic sitting on the counter.     If you love it, add it.   My tomatoes were so good it didn't need it.  

I did have a little trouble with the cheese sticking to the skillet, so keep an eye out for that!   It probably would have been more attractive with red tomatoes instead of the orange, and a sprinkle of crispy bacon would totally have put it over the top! 

Big thanks to Josie at Pink Parsley for this awesome recipe  :) 

http://www.pink-parsley.com/2012/08/savory-parmesan-french-toast-with.html

Wow, you guys found some unusual, but yummy looking recipes. I guess I need to step outside my comfort zone a bit more! Thanks, you guys did great with your rec., rev., and pics!

This one is new to me and have never made a tortilla soup believe it or not, plus I'd never used hominey before. Am still looking forward to trying some posole with it too. This recipe had over 900- 4-1/2 stars out of 5 reviews so thought it would be exceptional, but tell you honestly while it was very good I don't think I'd rate it that high. While it was tasty, oh so easy,  and dh liked it, it didn't have that really rich flavored broth that I've had out before. So will keep this in my file for a super easy recipe but won't be near the top of my list. I did make a few changes but don't think that really hampered that rich taste you can get in some of these broths. For one thing I think beef broth might have been a better flavor, especially since I left out the chicken. Plus find one where you cook the broth for longer. This was also thicker & more tomato-ey than I'm use to. So all in all a good basic recipe.

To view instructions & see pictures you can go to:

http://allrecipes.com/recipe/chicken-tortilla-soup-i/detail.aspx?event8=1&prop24=SR_Title&e11=chicken%20tortilla%20soup&e8=Quick%20Search&event10=1&e7=Home%20Page#

Rated:	Prep Time: 20 Minutes	Ready In: 40 Minutes
Submitted By: Star Pooley	Cook Time: 20 Minutes	Servings: 8

Oh, Jolene, I'm going to the farmer's market today so may pick up an extra tomato or two and try your ??? tomato sandwich recipe (sorry, already forgot the name of it...lol. Down home tomatoes?), where you stuff it with the cream cheese, bread it and brown. Oh my am I glad I looked through your T & T's. Everybodies looked great but that one really stood out for me.

Thanks!!

Jill, I've never made a tortilla soup either,  thank you for your review.

The Country Style Tomatoes were AWESOME!  I was debating making them for lunch today myself, or whether I should tackle a tomato soup for the first time.     :)   I was so glad I caught that one on TOH's FB page!

I managed to sneak one here under the wire!  I had seen some chicken parm pasta recipes on the net but they had a creamy dairy based sauce to them and I've over done the dairy thing lately so I needed to be good to my insides.  After thinking it through a bit, I came up with this recipe.  It does have cheese in it but for me, it's not all dairy so I can handle it.  I made two 8 x 8 casseroles but you could do one 9 x 13 if you were feeding a big family.  I just didn't need that much in one sitting.

I used Schwan's frozen breaded chicken breasts, made them for sandwiches for lunch and just cooked extra for this recipe.  You could use your own recipe and just make extra to plan for this.  

Lil Man ate 3 helpings!

Chicken Parm Pasta Bake

Easy to put together and convenient to have in the freezer for an easy meal.

6 ServingsPrep: 30 min. Cook: 30 min.

Ingredients

• 4 cups mini penne pasta cooked al dente
• 6 cooked boneless skinless breaded chicken breasts (if frozen cook first or use left overs from a previous meal)
• 2 Tbsp Olive Oil
• 1 tsp crushed garlic
• 1 (28 oz) can crushed tomatoes with basil
• 1/3 can of water
• 1 Tbsp brown sugar
• 1 Tbsp parsley
• pinch of crushed red pepper
• Black pepper to taste
• 8 oz shredded Italian blend cheese divided.

Directions

• Prepare chicken breasts as directed (skip if using left overs) and
• cut into bite size pieces, set aside.
• Heat oil and saute garlic until fragrant, add tomatoes, water, brown
• sugar, parsley and peppers. Simmer 15 - 20 minutes to meld flavors.
• Stir in half of cheese until melted.
• Add cooked pasta and chicken to sauce, divide between two 8 x 8 pans.
• Bake one at 350º for 30 minutes, top with half of remaining cheese
• (save other half for other casserole) 5 minutes before removing from
• oven.

sstetzel

Lil Man ate 3 helpings!

That must mean a thumbs up, if we can just get him to put down his fork briefly...lol. It does sound very good though and I love easy. Thanks!

I'm still going to sneak one under the wire too with Jolene's recipe. I noticed you mentioned how fidgety it was and wish I could just bake them, but will try them as written using only 1 tomato.

Thank-you all!

sstetzel

I managed to sneak one here under the wire!

Me too!

I'm just going to post Jolene's review & picture. It is totally delish as she'd said and a little fussy but I cheated a little and used some reg. bowls, but also used some small paper plates. (bad girl) But anywho, she had mentioned that if someone else would fix them she'd gladly eat them again...lol, loved that! I'm still wondering about baking these guys and maybe only putting the crust on the top to bake or broil. But I did stick to her recipe & changes.

VERY GOOD! I made 2 sandwiches & dh doesn't like baked tomatoes or cream cheese so I win & get them both!

Thank-you so much Jolene. I really do need to go back and look at all your guys t&t recipes and see if I can spot another "must make".

***********************************

Her post~

This recipe was featured on TOH's Facebook page recently, and I'd been waiting for an opportunity to give them a try.     The tomatoes from the farm this year are amazing!

OMG Jolene-those Country-Style Tomatoes are AMAZING!  I did mine a little different.  Since it's just before grocery shopping I didn't have a dang block of cream cheese here BUT I did have some of the light spreadable vegetable cream cheese so........that's what I used. 

I also remembered you said you had  to wrestle with them dipping the "sandwiches".........so I sliced the tomatoes, drained them on paper towels, then dipped ONE cut side in flour to which I added garlic powder, onion powder and black pepper to, then egg, then seasoned Panko bread crumbs that I added chopped fresh parsley, chopped fresh basil and freshly grated Romano cheese to.

After I breaded one side of all the slices, I gently spread the cream cheese on the uncoated side of each slice, then popped the uncoated side of the second slice of tomato on top of the cream cheese.

Browned them per instructions...........HOLY SMOKES.........I could hardly wait for Bob to get home to try them.  I drained them on paper towels then slid them onto a cookie sheet and put them in a warm oven to hold until Bob got home because of COURSE he was late.

Oh MAN were they worth the wait..........even Mr. "I-don't-care-for-cream-cheese" went CRAZY over these.  I had 3 good size heirloom tomatoes that needed used right now-they were PERFECT for this.  We absolutely LOVED them.  I think this recipe would make even store bought winter tomatoes taste good.  I'm DEFINITELY gonna make them again.

Thanks so much for sharing your photo, review and the link Jolene-I had the magazine in my file cabinet and haven't pulled it out lately to look through it.  I'm so glad to made these and gave us the heads up!

Carol

We're big chicken parm fans here Sue, thanks for sharing your R&R&P!

Jill, so glad that you enjoyed them!  I'm trying to think of something I can feed Tim tomorrow so that I can make them again for myself  :)   One of my favorite recipes I've tried this year!

Carol, wicked smart!   I bet they were great with the flavored cream cheese.  Glad to hear that they hold well in the oven, a lot of times when I make something for just myself to eat, I make the guys their meal first and we're not always eating together.     Awesome that Bob liked them too!   

I sorted all my mags a few weeks ago and plan on looking through to see what other goodies I can find.    :)