It's Tomato Challenge Time: What Do YOU Do with All Those Tomatoes?

Our regular "Anonymous" commenter dropped a challenge on all of us in reacting to the Clean-Out-The-Fridge Slaw post:

How about some tomato recipes? It's not even August and we're almost overdosed! I've been freezing some sauce using a simple and tasty Rick Bayless recipe:
*Half a dozen tomatoes, blackened on both sides under the broiler, then peel and deseed.
*Several cloves garlic, toasted whole on stovetop, then peel & mince
*1 T. chipotle adobe sauce (or to taste)
*Salt & a pinch of sugar

Blend these together, then cook down in a very hot saucepan for 10-15 min.

So, let's hear from you about your favorite tomato recipes. Send them as a comment to this post and we'll repost them, or send them to EatWellEatCheap@me.com, and we'll post them.

We hadn't thought of this yet because here in the Northeast we're suffering from tomato blight and farmers are bulldozing their crop to get rid of the fungus.

But here's our favorite. (No photo because we don't have any tomatoes.)

Macedonia Salad for 4

1. Cut one onion in half and slice both halves as thinly as you can. If the onion is too strong or pungent, soak it in ice water or milk for at least 15 minutes.

2. Slice three or four large tomatoes fairly thinly.

3. Make a mustard vinaigrette dressing with 1 T. dijon-style mustard, 1 T. balsamic vinegar, and 3 T. Olive oil. Mix very well.

4. Place a small bed of lettuce on four salad plates.

5. Divide the tomatoes and lay equal amounts on each bed of lettuce.

6. Separate the onion slices into individual half rings and scatter them on the tomatoes.

7. (Optional) Place four to eight anchovy fillets on the salad in a star pattern.

8. Cover with an appropriate amount of the dressing.

Salt and Pepper to taste.

We discovered this salad in a tiny restaurant in San Francisco 25 years ago. It's delicious.