I think I could eat tomatoes every day… those prime in-season tomatoes are just heaven! It makes me appreciate this season that much more. This blog highlights a couple easy preparations of using this late summer staple – a sip (or two), a snifkin, a savory, and something for Sunday morning.
When selecting your tomatoes, choose ones that are slightly soft, and heavy for their size (although size does not indicate quality). Be sure they have smooth skin (no wrinkles, cracked, or super soft spots). Store at room temperature for up to a week. Now Let’s dig in!
Snifkin
Bruschetta
Simple and classic. Cut a baguette in 1-in slices, brush lightly with olive oil, and toast the slices. Cut a garlic clove in half and rub on the slices (cut side down). In a medium bowl, mix together tomatoes that have been diced, fresh basil sliced thin, extra virgin olive oil, and salt to taste. Feel free to add some freshly minced garlic (if you so choose) as well. Place a spoonful of the tomato mixture on each slice of the toasted bread.
Savory
Stuffed Tomatoes
Remove tops and set aside (for 4 tomatoes). Scoop out pulp, add a touch of EVOO and chili pepper flakes, and blend with an immersion blender. Pour pulp liquid into a baking dish and place tomatoes on top. Separately, heat 1-2 T. extra virgin olive oil in large pan; add 2 Italian sausages, chopped Italian herbs (sage, rosemary, basil), and ½ c diced veggies to your liking (bell pepper, celery, onion, carrot, etc). Continue to cook until sausage is done and browned. Mix and pulse in a food processor with ⅓ c bread crumbs. Add salt and pepper to taste. Stuff tomatoes with sausage mixture; and top with parmesan cheese and walnut/peanuts (finely diced). Bake at 350F for about 30 min. Garnish with fresh basil and more parmesan cheese 🙂
Sunday Morning
Shakshuka
Impress your brunch guests in a jiffy with this easy preparation. Heat 2T olive oil in a heavy pan; add a diced onion and cook until tender (5 min). Add 1-2 cloves garlic (minced), 1 t. Cumin, 1 t. Chili powder, 1 t. Sriracha, ½ t salt, and ½ t pepper. Cook until fragrant (1 min). Add 3 tomatoes (diced), and cook 5 minutes longer. Now make 4 small wells in the mixture and place a raw egg in each well. Cover and cook for 4-5 minutes longer. Top with fresh cilantro and serve with pita bread!
Sips
Tomato Juice -> Michelada
Fresh tomato juice is such a treat. The best kitchen utensil to use is a food mill (if you have one). Start with 3 lbs tomatoes – and roughly chop. Place them in a large saucepan, and add 1 c diced celery, ½ of a small onion – chopped, 1 T. sugar, 1 t. salt, ground pepper to taste, and hot sauce (optional). Bring to a boil, then simmer for 25-30 minutes. Run through a food mill (or sieve); and then chill overnight. (adapted from this blog post.)
To turn this into an adult beverage (“Michelada”), run a lime wedge around a drinking glass, dip the edges into salt (I do a salt, chili pepper, and cayenne mix for a little spice!), and fill the glass with ice. Add a splash of soy sauce, worchestire sauce, lime juice, and sriracha. Then fill the rest with your favorite Mexican beer, stir gently to mix, and garnish with a lime wedge.
