ADVERTISEMENT
- Real Recipes from Real People -

ISO: Plum Tomatoes

Misc.
Hello - can anyone please help me out... I am not the best of cooks but I just received 10 Beautiful Ripe Plum Tomatoes and don't have a clue as to what recipe I could use them for... I am thinking of trying something NEW for Friday night... A meal for just 2 people... Can you help?
MsgID: 16484
Shared by: Wendy - Toronto
Board: Cooking For One or Two at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Wendy - Toronto
2
  Tracey, CA
3
  Jen,FL
ADVERTISEMENT
Random Recipes
  • Cucumber, Tomato, Zucchini Sauce
  • Glut of tomato, cucumber and zucchini, so cut 4 thick sides off cucumber and zucchini, roughly chopped and added to tomato and onion. A tablespoon of garlic powder to a large pot, and salt to taste. In some I put capsicu...
  • Molten Chocolate Espresso (lava cakes)
  • MOLTEN CHOCOLATE ESPRESSO 6 ounces excellent-quality bittersweet chocolate 1/4 cup (1/2 stick) unsalted butter 1 cup sugar 2 large eggs 1/2 cup heavy (whipping) cream, plus 1 cup for whipping, divided use 1 teaspoon p...
  • Coney Island Hot Dogs
  • Coney Island Hot Dogs FOR THE HOT DOG SAUCE: 1 lb. ground beef 1/2 cup water garlic, minced or garlic powder (to taste) 2 cans (8 oz. each) tomato sauce 1/2 to 1 tsp. chili powder Hot dogs FOR...
  • Crab Stuffed Deviled Eggs
  • CRAB STUFFED DEVILED EGGS 8 large hard-cooked eggs, peeled 3 tablespoons mayonnaise 1 1/2 tablespoons chopped fresh tarragon 1 tablespoon minced shallot 2 teaspoons fresh lemon juice 1/8 teaspoon cayenne pepper 1/4 te...
  • McCall's Rich Pan Gravy with Giblet Broth
  • MCCALL'S RICH PAN GRAVY 1 1/2 cups medium-dry Madeira wine Reserved pan dripping from turkey 1/3 cup all-purpose flour 4 cups Giblet Broth (recipe follows) FOR THE GIBLET BROTH: 2 cans (14 1/2 oz...
ADVERTISEMENT
  • Crushed Pineapple Carrot Mold (Libbys' recipe, 1950's)
  • CRUSHED PINEAPPLE CARROT MOLD 1 (18-20 oz.) can crushed pineapple Water (as needed) 1 (3 oz.) package lemon flavored gelatin 1/2 cup sugar 1/4 teaspoon salt 2 tablespoons lemon juice 1 cup finely grated carrots 1 cu...
  • Kale, Poblano and Baked Tofu Burrito
  • KALE, POBLANO AND BAKED TOFU BURRITO 1 large (8-ounce) yellow-fleshed potato, peeled 3/4 cup water 4 tsp. olive oil 1 Spanish onion, cut into 1/2-inch slices 1 garlic clove, finely chopped 1 tsp. dried oregano 2 cups ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Plum Tomatoes
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!