Welcome Summer. Share your favorite tomato recipes?
The tomatoes in the garden just reminded us that Summer has arrived. It was as if, all of a sudden, the transition of Spring to Summer jolted the tomatoes to wake up and ripen. Now, the challenge is keeping up with eating and canning the tomatoes before they fall off the vine. Yes, it’s a problem, but a good problem to be faced with. 🙂
It’s now official, Summer is here and we have to keep up with all the fabulous tomato recipes that this wonderful season brings.
Over the next few weeks, we’ll be sharing some of our latest and favorite heirloom tomatoes that we’re growing. But we need some recipes! Obviously, our favorite way to eat heirloom tomatoes are when they’re fresh, with some olive oil, balsamic vinegar and fresh basil.
There are many more ways to enjoy these heirloom tomatoes, so we’re asking for you advice.
Do you have any tomato recipes to share? Please leave your link in your comment below and we’d love to make your favorite recipe and share it on some of our future posts!
Thanks everyone and Happy Summer!
Diane and Todd
brandywine heirloom tomatoes before….
… then Summer arrives… bam! ready to pick
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Tomato grilled cheese with mozzarella or provolone on sourdough bread! Bonus tasty points if you roast the tomato slices first or throw in some fresh basil. Mmm. If you get too many tomatoes, throw some my way!
Make Grilled Panzanella, it’s on our blog…www.nestlekitchens.com Uses a lot of tomatoes! I made it last week and enjoyed it for a few days (really good over quinoa & arugula – no bread)…
I’m such a creature of habit I end up eating a tomato sandwich everyday. That is if my beefsteak tomatoes ever decide to ripen. The cherry tomatoes are getting there but I NEED the beefsteaks, especially the Kellog Breakfast tomato. Super meaty, not a lot of seeds.
Back to the tomato sandwich. Always with a light smear of mayo and flaky salt, but if I’m feeling like putting in some work, I make anchovy mayo. http://www.thewednesdaychef.com/the_wednesday_chef/2011/05/andrea-reusings-cooking-in-the-moment.html?cid=6a00d8341c660253ef01543238d38b970c#comment-6a00d8341c660253ef01543238d38b970c
Oooh, and the Tomato and Corn Pie on Smitten is not to be missed. Its amazing.
This risotto is unusual, but it’s a flavor knockout – fresh tomatoes, ouzo, feta, basil. http://pinchandswirl.com/2012/06/tomato-and-shrimp-risotto-with-ouzo-and-feta/
Your tomato vines are gorgeous!
For the larger heirloom tomatoes, I held on to this “raw tomato pasta sauce” from a Tuscan chef when I lived in Italy – amazing: http://lettherebebite.com/kitchen-sink/recipe-archive/more-pasta/pasta-with-raw-tomato-sauce-summer/
For the cherry tomatoes, I can’t get enough of this bulgur wheat tabouleh recipe that I got from a Turkish friend: http://lettherebebite.com/2010/08/16/20-recipes-for-fresh-summer-herbs/
Enjoy!
Thanks Diane! Sounds great!
we dehydrate and can ours and consume of course!
They are absolutely beautiful! I can’t wait to see what you guys make with them! xoxo
Your tomatoes look amazing. Love the photos, of course. Here’s a recipe for Parmesan and Corn Polenta topped with Roasted Tomatoes and Burrata: http://bit.ly/MHfbaw I’ve made this with plum tomatoes and cherry tomatoes. Both work well.
Marcella Hazan’s Oven-Browned Tomatoes (page 527 in Essentials of Classic Italian Cooking). I make a huge batch every year and freeze it so I can remember summer :).
I saw this one and why not… http://chasingdelicious.com/tomato-cake/
This tomato salad is super tasty: http://bit.ly/LYwQXc I also love using fresh tomatoes in soup: http://bit.ly/oMMBNu Here’s another super tasty tomato soup: http://bit.ly/yQpqPE I’m sure you could easily sub the canned tomatoes for fresh ones.
Heirloom tomatoes work well on pizza. Roll out fresh dough, top with shredded mozzarella/Parm and fat slices of tomato. Season with salt, pepper and dried oregano. Finish with freshly torn basil leaves after it comes out of the oven.
Make Japanese type curry with tomato, it sweetens the sauce(less spicy) in nice way. Also make sweet and spicy sauce(like maggi)
Wow! I’m so jealous our tomatoes in northern california sierra foothills aren’t even close to harvesting. Your tomatoes look beautiful and delicious. I love to pickle slices in layers with herbs, they make great gifts. I also grill as many as I can fit on the bbq char them up along with jalapeños and other varieties of peppers. put them in the vitamix with some cilantro, and spices, make a delicious chile salsa.
Can’t wait to see what you do. Thanks for all your wonderful shots and recipes.
Dan Ahern we sauce and can many, many jars of tomato products, then donate them. That way, the food becomes less perishable and can last longer.
Cool idea!
http://www.williams-sonoma.com/m/recipe/tomato-cucumber-and-onion-salad-with-feta-vinaigrette.html