The end of summer stands out as one of my favorite times of the year because of all the great tomato inspired meals we eat. And in case you are wondering what to do with all your gardening loot I thought I'd share some of my favorite tomato recipes with you.
1. Golden Tomato Sauce. I have mentioned this here before. It's from one of my favorite food blogs, 101 cookbooks. If you looking for things to do with your garden veggies, check out what Heidi has to offer.
I have made this sauce with all sorts of tomatoes, red, yellow, and whatever else we've grown. It adapts very easily to all type of tomatoes. But it's the very very best with Roman Candle tomatoes.
2. BLT's. I think everyone knows what that stands for: bacon, lettuce, and tomato. So I'll just mention a couple tips and variations. Bread choice: hands down, my favorite bread to use for these is sourdough. We toast it and then spread some mayo on. If you'd like to be a little healthier (try to balance out the bacon, and the mayo that I've added) use kale instead of lettuce. We found we actually prefer out BLT's with kale, making them BKT's. It might catch on!
3. Bruschetta: Another a classic that you probably know how to make. 2 large tomatoes, 2 cloves of garlic, a handful of fresh basil, chop it up, drizzle in some olive oil, balsamic vinegar, salt and pepper it, and served on toasted baguette slices.
My one tip for this dish: peel the tomatoes first. Here's how you do that. Bring a medium size pot of water to boil. With a very sharp knife, cut a few X shaped marks across the surface of your tomatoes. When the water is boiling carefully put the tomatoes in for about 30 seconds; the skin will begin to peel back where you cut the X. Use a slotted spoon to fish the tomatoes out, let them cool a little and then simple pull the peels off. Removing the peels just makes the texture of the bruschetta even better. It's not essential, but I like to do it.
4. Caprese: Baguette slices toasted and arranged on a plate, topped with slices of tomatoes and fresh mozzarella, and torn up fresh basil. Drizzle with olive oil and sprinkle with salt and pepper. Super simple, super delicious, every time.
For a very large batch:
3 large tomatoes chopped into very small pieces
1/2 red onion, diced
2 serano peppers, seeded and diced
1 large bunch of fresh cilantro, chopped
a generous amount of salt and pepper.
This is the base, from here you can add as many extra things as you like, bell peppers, corn, black beans, mango, whatever strikes your fancy. Just chop it up and throw it all in a bowl.
8. A Note On Freezing. When I really find myself with a surplus of tomatoes I freeze them. I used to make sauce and freeze that, but then when I'd thaw it and use it, it never tasted very good. Then I heard somewhere that freezing tomatoes after they've been cooked can ruin the flavor, and it's best to freeze them fresh, and before any seasoning has been added. So that's what I do.
Cut the tomatoes in half and use your finger to scoop out the seeds. Then cut them into small pieces and put them in a doubled freezer bag. Last summer I froze enough tomatoes for about 5 batches of tomato sauce. It was so nice in the middle of (our super awful) winter to be able to pull some of my home grown tomatoes out of the freezer and make something that reminds me so much of