Did you know the tomato was once
called the "Apple of Paradise"? It is fully understandable why because one of
the most tempting treats in life is the taste of a ripe -- just plucked from the vine and
still warm from the sun -- summer garden tomato. Add just a sprinkle of sea salt and
it’ll be a sure treat for tomato lovers.
There is almost an endless variety of tomatoes available to us, from the tiniest cherry
tomatoes to giant beefsteaks. Tomatoes are rich in vitamins A and C, calcium and iron,
with homegrown tomatoes having nearly twice as much of these nutrients as
commercially-grown tomatoes. Studies have also found tomatoes to be rich in an
anti-oxidant called lycopene, a compound that protects cells from oxidants that have been
linked to cancer.
So what can you do with a bounty harvest of summer garden tomatoes other than canning
them? Here are 10 delicious ideas that are practically guaranteed to please the tomato
lover in all of us.
For a Rustic Tomato Sauce: chop Roma or Plum tomatoes -- skin, seeds and all -- toss with lots
of extra virgin olive oil, fresh chopped garlic, sea salt, and freshly ground pepper. Cook
over medium heat until the tomatoes have broken down and softened quite a bit, about 10
minutes. Toss with hot cooked pasta and fresh basil. Serve with Parmigiano Reggiano
cheese, if desired.
Make the Classic Summer Soup:
Gazpacho: Use copious amounts of tomatoes along
with garlic, a yellow bell pepper, an onion chopped, cucumber, some wine vinegar, extra
virgin olive oil and tomato juice. Leave some vegetables chunky and puree others with
tomato juice. Serve with crostini, toasted bread slices spread with butter, olive oil and
rubbed with garlic.
Start off the Meal with a Crostini: Grill thick slices of sourdough bread or a rustic country loaf then
brush with extra virgin olive oil. Meanwhile, toss chopped fresh Roma tomatoes with minced
kalamata olives and fresh oregano. Season with freshly ground pepper and, if you desire,
fresh or roasted garlic, finely chopped. Serve atop grilled bread.
Slice a Ripe Beefsteak Tomato: Into pieces about 1/3-inch thick, season with fleur de sel (a gray
tinged sea salt available at gourmet stores) and freshly ground black pepper. Top with
homemade blue cheese dressing.
Vary the Classic BLT: Using challah or brioche bread thickly slice then toast bread.
Layer with mayonnaise, (flavored with basil, garlic or red pepper if you wish) seasoned
tomatoes and applewood smoked bacon. Or try sourdough bread, toasted and layered with
mayo, bacon, butter lettuce, seasoned tomatoes, and avocados. (Of course, by seasoned I
mean seasoned to taste with salt -- preferably sea salt -- and freshly ground black
Of Course, We Can't Forget the
Classic Tomato Meal: A grilled cheese sandwich
made with gooey melted American cheese and served along side a steaming cup of fresh
Speaking of Tomato Soup: Making that standby cream of tomato soup is a cinch. Start by
cooking down Roma tomatoes, skin, seeds and all with some chopped yellow onions and a lump
of unsalted butter. Cook 10 to 15 minutes depending on the amount of tomatoes you're
cooking. Add heavy cream or half-and-half. If you need to thin it out add vegetable or
chicken stock. Season to taste with salt, freshly ground pepper and, if desired, a pinch
of sugar. Puree then strain soup. Last, if desired add freshly torn basil or mint leaves.
Make Salsa: Chop garden fresh red, yellow, and even orange hued tomatoes. Then
add finely minced red onion, jalapeno peppers to taste, fresh squeezed lime juice and
fresh chopped cilantro leaves to tomato mixture. Season with salt and pepper and serve
with warm tortilla chips or alongside grilled fish fillets.
Make a Cool Pasta Salad: Cook pasta, drain, and while it's still very warm toss with chopped
and seeded Roma tomatoes, olives and crumbled ricotta salata cheese. Add extra virgin
olive oil and red wine or balsamic vinegar to taste. Season with salt and pepper. Cool
Oven Dried Tomatoes: If you have more tomatoes on your hands than you can ever possibly
eat stockpile some for a rainy day by oven drying them. Start with plum or Roma tomatoes,
cored and cut in half lengthwise. Sprinkle them, cut side up with kosher salt. Let sit 1
hour. Then bake the tomatoes in a preheated 250ºF (120°C) oven for 5 to 6 hours or until
they are almost dry yet still slightly soft and plump. To store layer in a jar or freezer
bag with extra virgin olive oil and refrigerate or freeze.