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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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!
I love fresh beef tomatoes! There’s a Portuguese style salad which I love to make and it’s perfect with slightly green tomatoes too – gives a nice bite!
Big, fresh beefsteak tomatoes – not too ripe though, as things will get too squidgy, sliced into decent size whole slices. Add a handful of sliced salad onions, keeping the rings whole. A big heap of Portuguese dried oregano. Olive oil. Juice of a lemon and handful of rock salt. Though add the rock salt just as you’re serving the salad, otherwise things will get very watery.
My favourite salad to serve at a summer BBQ.
Gazpacho!!! http://rosemaryandoliveoil.com/2012/05/03/gazpacho-2/
Hi Todd and Diane,
I love love tomato season. You are so lucky to have your own flourishing garden.
One of my favorite ways of enjoying tomatoes is roasted. After they are roasted I use them in summer tarts and even a savory strudel. Here are my recipes, thanks and I hope you try one out:)
roasted tomatoes: http://www.spiciefoodie.com/2011/09/07/how-to-roast-tomatoes/
Flaky Roasted Tomato and Parmesan Tart: http://www.spiciefoodie.com/2011/09/09/flaky-roasted-tomato-and-parmesan-tart/
Roasted Tomato and Gouda Strudel: http://www.spiciefoodie.com/2011/09/14/roasted-tomato-and-gouda-strudel/
What gorgeous tomatoes! This is my newest fav for using tomatoes…
http://www.seaweedandsassafras.com/2012/06/grilled-shrimp-cheesy-grits-with.html