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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Here are a few of my very favorite uses of tomatoes. I’m a little embarrassed to send these older links with horrible photos, but I’m sure you guys will be able to work wonders if you decide to make them!
http://norecipes.com/blog/frozen-caprese-salad-with-heirloom-tomato-granita/
http://norecipes.com/blog/pappa-al-pomodoro-recipe/
http://norecipes.com/blog/poached-tomato-with-zucchini-soba-recipe/
Your tomatoes look beautiful; LOVED seeing you both last week in Cali! Miss you already and hope to see you again soon. My Crispy Quinoa Bites are served with my Homemade (Jersey) Tomato Sauce: http://thehealthyapple.com/2012/05/21/crispy-quinoa-bites/
Have a fabulous weekend!
xoxo
Wonderful tomatoes!!!! here in Mallorca (Balearic Islands, Spain) we have many traditional dishes with tomatoes. So, here is how we do “coca de trampó”, a typical summer recipe. Thanks for letting me share and I hope you like it!!!!!!
http://vadepan.blogspot.com.es/2011/06/coca-de-trampo.html
I have used Jaden’s (Steamy Kitchen) Green Tomato Jam for quite some time but I add roasted sweet peppers at the very end and lots of caramelized onions plus BACON!!!!… and it becomes Bacon Tomato Chutney!…use as spread on crackers and topped with smoked applewood cheddar!!!
Another favorite of ours is using those vine ripened tomatoes and make Mrs. Marcella Hazan’s Tomato Sauce by the buckets!…makes excellent base for soup similar to Tom Yum soup with lime leaves, lemongrass, spare ribs, sliced daikon, eggplant, okra, long beans and yam leaves…
Homesick for So. Cal. now. Here’s a tomato dish I grew up on as a little girl, and now make for my brood of boys. Simple, different, and completely tomato 🙂 Thanks for letting me share.
http://chewoutloud.com/2012/06/30/tantalizing-tomatoes-and-tofu/
I have two favorite things to do with tomatoes!!!
Indian style.
Tomato Curries — I cannot get enough of these and I do them with cherry tomatoes as well as heirloom and slicers. Madhur Jaffrey’s first book, World of the East, has three great tomato curries — Delhi style, Gujarati style, and Bengali style. I love all three. And Yamuna Devi’s book The Art of Indian Veg. Cooking has several tomato chutney recipes. One firey with lots of garlic and green chilis, another sweet with cinnamon and clove, and so on.
Dessert.
The second thing I like to do is make David Lebowitz’s Tomato Jam. Darn good stuff. It’s in his Ready for Dessert book.
Have fun with all those tomatoes! I know I am.
http://www.20somethingcupcakes.com/2011/09/tomato-watermelon-salad/
http://www.20somethingcupcakes.com/2012/06/heirloom-tomato-galette/
The tomato + watermelon salad is my favorite – with tarragon and strawberries. Perfect combination of flavors and I love the cold and room temperature contrast. And the galette would be perfect for those beautiful heirlooms!
Here’s my current post…Tomato Chutney…spicy and intense…http://lizthechef.com/2012/06/27/tomato-chutney/
We LOVE bruschetta in my house and we believe in simple recipes. Both my husband and I have traveled quiet a lot and have had bruschetta at many place with many variations, but the best is when its done with fresh tomatoes and basil. Here is how we like it, hope you do too:
http://veggiezest.com/2012/05/10/bruschetta/
I live for tomato season in California 🙂
Here’s one of my all time fave ways to enjoy the tomato bounty: Tomato Pie!
http://lickmyspoon.com/recipes/tomato-pie/
P.S. Can’t wait to see you guys at EVO!
I love keeping the heirlooms simple and these stays true to that sentiment and lets the tomatoes shine.
http://www.foodiecrush.com/2011/08/craving-5-fresh-and-simple-avocado-salads/
http://www.foodiecrush.com/2011/08/craving-5-new-takes-on-the-classic-caprese-tomato-sandwich/
I completely share your enthusiasm & sentiment for sun-drenched tomatoes. Here is one of my favorite recipes for cherry tomatoes: http://weeathappy.blogspot.com/2011/08/pesto-zucchini.html.
This recipe, based on one from “Magnolia at Home,” is very versatile, & can be used on pasta or in an eggplant parmesan. It also freezes beautifully. Thank you for your fantastic blog & the opportunity to share.
Oh my. Take those beautiful tomatoes and have a fresh Bloody Mary Party!
Cut tomatoes in quarters or halves and press through sieve, keeping juices.
However much gin or vodka you want in your drink
Then everything is to taste- Me? I want it all, served in a big, tall glass with ice!
Splash of lemon juice
Splash ofWorcestershire sauce
Pinch of salt
A few capers (don’t even taste them much, I just love that their IN there!)
Lots of Horseradish (fresh if you have it)
Splash of hot sauce
Pickled okra, fat olives, gerkins,and cooked, peeled shrimp on a skewer
I tend to think celery stalks get in the way, I wanna swirl my drink with my skewer of deliciousness
I’m from Baltimore, and in these parts we rim the glass with Old Bay- it adds a great salty kick!
Looking forward to reading everyone’s recipies! I eat tomatoes all summer with salt, pepper, olive oil, fresh corn kernal cut right off the ear, basil, and slices of hard boiled egg with Old Bay shaken over them. Sounds odd but I grew up with it and it’s great to me! Have a great summer!
can you sun-dry (or oven-dry) some and save them for when the tomato bounty is only a wistful memory?
terri – you can easily dehydrate the smaller cherry tomatoes by cutting them in half (but just barely leaving a little skin on one side) so that they lay connected in 2 halves and dehydrate them for 8-10 hours (or just so they are dry to touch, not brittle). Then put them into freezer bags and enjoy them all winter long in dishes where they will get rehydrated.
Larger tomatoes are a bit trickier because they have so much moisture in them. You can thinly slice them and dehydrate them, but they tend to stick to the dehydrator shelves making it harder to scrape them off. Good luck!
I love making this pesto vegetable barley salad with fresh tomatoes and any summer veg: http://farmlovecooks.blogspot.com/2011/08/pesto-vegetable-barley-salad.html and this tomato chutney with raisins is unusual and delish! http://farmlovecooks.blogspot.com/2011/05/tomato-chutney-with-golden-raisins.html
I’m just waiting (anxiously) for my Supersweet 100’s to start turning… they’ve been a little slow since we had a heat wave for a few days in New England… followed now by downpours.
I love love love a simple tomato cucumber salad with olive oil, S&P, and a splash of fresh lemon juice – yum! I’ve also changed this to be tomatoes & potatoes too – also tasty. Caprese salad will also be on the list, obviously!
It’s the first time in many years that I’ve had space to (seriously) grow some veggies, so I’m excited to see what I get! Here’s my latest garden update (http://takewithfoodblog.wordpress.com/2012/06/12/garden-update-june/)… that was only two weeks ago, but the plants are already sooo much bigger than they were and I estimate that I’m around 75 cherry tomatoes and well over a dozen on the other plants 🙂 A pretty healthy crop for container plants, I think!
There’s only two of us to eat most of it, so I’ll probably be getting creative and will certainly be looking through the recipes posted earlier!