BLT baby. Take advantage of those tomatoes while you can.

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Gonna need a mop on aisle 2. That pic made me DROOL!

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Better yet- put some balsimic vinegar on the bread after you toast it. We call it our "summer sandwich".

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Have tried similar, melting the mozzarella under the broiler for a minute or two. Have also used Havarti cheese, of all things, in several different flavors. Dill flavor is good.

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im one hot tomato, dont need a recipie!

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For peanut butter lovers ... try peanut butter and fresh sliced tomatoes on whole wheat bread or toast!
Yummy

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The "Country" version of this is "light bread" with salad dressing and sliced tomato. My grandmother taught me this when I was knee high to a grashopper!

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I too have tons of tomatoes this year and am having no luck finding a recipe to make tomatoe sauce that can be frozen, any help out there >
Char

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My Mom always made BLT's with 3 slices of toasted bread cut in half to make 2 sandwiches. Layer these in between the bread: layers of white sauce, some cooked bacon and some tomatoes. It is so good.

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Char -- any sauce can be frozen, and I do it all the time. When it is defrosted it will get a little watery. Cheat, and throw in a can of tomato sauce or tomato paste....and if all else fails, throw in some Italian style breadcrumbs to absorb the extra water -- DON'T stir, so that you can spoon out most of the wet breadcrumbs. Contact me at musicccu@aol.com if you want my recipe for sauce. Good luck!

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This is for Charlene wanting to know how to freeze tomato sauce. I have been doing this for years. Just cut up tomatoes put in your blender. Then put in pot and cook down a bit to get rid of all the water in tomatoes. I put in maybe a teaspoon of sugar also, just to get rid of acid. Then put in containers and freeze. I dont add anything else,except top with fresh basil leaves. When ready to use,just do as your usual sauce.

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I have found that all tomoato sauces freeze very well.
My favorite..

Saute onion and garlic in olive oil until transparent, add the tomatoes that have been chopped ( some people like to peel and seed them) I like to add a stalk of celrey for flavor that I remove or eat once done.
simmer on med high heat.. add fresh basil, salt and pepper to taste...some hot pepper seeds if you like.
cook 45 minutes to an hour.. and ready to eat.

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Years ago I had so many tomatoes come ripe all at once
I decided to (1) blanch them in hot boiling water for 1 or 2 minutes (2) then put them into cold water to make it easy to peel and core,(3)then put the tomatoes into a blender after they were cool. (If their too hot the top of the blender will blow open and you'll have a mess.) (4)then pored the mixture into rinsed and ceaned cardboard orange juice containers 3/4 full to allow for expansion when frozen,(5)then fold down top of container and put in the freezer.When I wanted to make sauce or whatever I just de-froster what I needed.Any ice on top of the frozen just run under cool water to remove.This worked very well and gave me plenty of tomato sauce base for the whole winter and sometimes well into the spring, depending on how good of a season my garden had.
I later learned of a tomato strainer called a "moliner" (not sure if it' spelled right) and was able to skip the blender part.
I have even goe the route of jarring tomatoes and that was easier than I thought .
Good Luck
I also later on learned to

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I put them in the oven on low and dried them . Took some time but they were Ok later on anything oe in soups , salads...Zip locked them and froze them for good measure

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I make Tuscan bread salad, which is sooo easy but amazingly good.
Chopped tomatoes,crusty italian bread torn or cut into about thumb size chunks, fresh mozzerella (not the shredded) cut into small chunks, whole or chopped basil leaves,balsamic vinegar and extra virgin olive oil...toss to coat.. salt and pepper to taste ;)

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THIS IS THE SIMPLEST WAY: JUST FREEZE THE TOMATOES WHOLE, IN PLASTIC BAGS. WHEN YOU DEFROST THEM (LEAVE IN BAGS) THE SKINS COME OFF JUST AS IF YOU BOILED THEM. FRESH SAUCE IN A JIFFY, AND IT TAKES UP NO TIME OR SPACE. I DO THIS EVERY SUMMER, AND IT'S REALLY GREAT COME WINTERTIME!

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These all sound wonderful and I can't wait to try this sandwich!!!! I like to take my tomatoes and cucumbers and cut them up into pieces and put salad dressing on them. (I do this in place of a lettuce salad) would probably be good with feta or gouda or the fresh mozzerella on it but haven't tried it. I also have frozen tomato sauce and make my own salsa and freeze it as well. (for the salsa I just throw a bunch of garden stuff in a pot and simmer it for a while,usually until the tomatoes cook down, and then to the freezer it goes)

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IF ANYONE GETS WAY DOWN HERE TO MY LETTER, LOL,

I LIVE IN MARYLAND, AND OUR TOMATOES HAVE BEEN IN FOR A WHILE NOW. BUT TO BE LOYAL TO AN ONLINE FRIEND, I'VE STAYED AWAY FROM THE LOCAL VEGGIE STANDS. MY FRIEND FROM INDIANA, MAILED ME TOMATOES HE HAD GROWN IN HIS GARDEN. YOU READ THAT RIGHT, HE MAILED THEM TO ME. GOT THEM 2 DAYS AGO, DELICIOUS, BEEN OVER DOSING ON TOMATOES, LOL. THEN I SAW THAT SANDWICH.
GOTTA GO, OVER TO THE KITCHEN, TONGUE IS HANGING TO THE FLOOR!! GOTTA HAVE IT!!

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A slice of tomato inside of a hot fresh buttermilk biscuit slathered in butter is soooo good!

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I make a sanwich with Tomatoes like this toast the bread put mayo on one side and peanut butter on the other side then put your tomatoes, then bacon and then enjoy your sandwich it is very good, I call it the sheila Long sandwich.

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