Originally Posted by AbbysMom
I have lots of tomato plants, but I don't really like them either. I am OK if they are in salsa, or some type of sauce, but not raw.
Cut fresh ripe tomatoes into bite sized pieces and sprinkle generously with sugar and freshly ground black pepper. Saute about a cup per serving in a tablespoon or so of butter, until they moosh down somewhat, but don't disintegrate totally. Then simmer for a few minutes, while whatever you want to put them on is cooking.
Great on scrambled eggs, just as is. Great on pasta, with the addition of a handful of coarsely chopped fresh basil and a few tablespoons of freshly grated parmesan. And toms are better for you cooked than raw, anyway. Enhances the lycopene, I gather.