Tomatoes capture summer’s essence
It never feels like summer until the first tomatoes arrive. This
feeling stems from when Dad grew acres of this savory fruit when I
was growing up. One of my favorite memories is when we would take
drives on Sundays to observe the progression of his crop. My sister
Robin and I would be able to bend down and search for our own
tomatoes, smelling their fresh rustic scent around us.
It didn’t matter that we headed home with finger tips and pants
stained green from the plants’ vines which intertwined together
along the beds. I always imagined them coming to life after we
left, aggressively wrestling each other for their space. Active
imagination aside, this picture of scavenging for the reddest
pieces of fruit amongst the crowd will always remain vivid come
summer time.
Tomatoes capture summer’s essence
It never feels like summer until the first tomatoes arrive. This feeling stems from when Dad grew acres of this savory fruit when I was growing up. One of my favorite memories is when we would take drives on Sundays to observe the progression of his crop. My sister Robin and I would be able to bend down and search for our own tomatoes, smelling their fresh rustic scent around us.
It didn’t matter that we headed home with finger tips and pants stained green from the plants’ vines which intertwined together along the beds. I always imagined them coming to life after we left, aggressively wrestling each other for their space. Active imagination aside, this picture of scavenging for the reddest pieces of fruit amongst the crowd will always remain vivid come summer time.
Later, when Dad no longer grew tomatoes, my Grandfather would head to Bertuccio’s farm stand at the edge of town to buy bags filled with tomatoes to make his favorite sandwiches, and also a few to share with us. The smile on his face as he took a large bite of his tomato sandwich in the mechanic shop at the ranch will always come to my mind this time of year, too.
It’s a couple of weeks into tomato season, and I haven’t wasted any time digging in. I have already made batches of fresh salsa, roasted tomato soup, marinara sauce, and at least a dozen salads where tomatoes serve as the base and are mixed with fresh basil, garlic, toasted pieces of bread, olive oil and vinegar along with a sprinkling of mozzarella cheese.
A favorite lunch in our house has been slicing open a baguette, layering it with a couple of slices of tomato followed by mozzarella cheese and topped off with some fresh arugula pesto. Very simple, and extra delicious!
I’ve been enjoying several heirloom varieties from Frazier Lake Farms and I have to say all of them – large and small, extra ripe and perfectly firm – are delicious. This year I have found a new favorite variety – the green striped zebra, which are juicy and the sweetest of the crop. Don’t let its green color fool you in to thinking they are not ripe. So long as their skin bends slightly in your hand, they are ready to be enjoyed.
Below are a few of my favorite recipes for fresh tomatoes. If you have any favorites of your own, share them with me at
be***@ea***************.com
. I am always looking for new ways to enjoy them!
Homemade Salsa
1 lb. tomatoes, diced
1 medium white onion, chopped
1 cup fresh corn kernels
½ cup cilantro
1 avocado, diced (optional)
In a large bowl, combine all ingredients; season with pepper to taste. Cover, and refrigerate to let ingredients blend together.
Rustic Tomato-Bread Salad
4 cups fresh tomatoes diced into 1/2-inch pieces (1 1/2 lbs., about 5 medium tomatoes)
3/4 cup slivered red onion
1/2 cup water
1/3 cup each olive oil and white wine vinegar
1 tsp. each ground black pepper, salt and sugar
1/2 cup shredded fresh basil
6 cups day-old dense, crusty bread cut or torn into 1-inch cubes (about 1/2 lb.)
Combine all ingredients except bread in a large bowl; let stand for flavors to develop, about 10 minutes. Add bread; toss well to coat. If bread seems dry, sprinkle with an additional tablespoon or two of water. Salad will hold several hours at room temperature before serving.
Roasted Tomato Soup with Garlic
From Bon Appetit
3 pounds plum tomatoes, halved lengthwise
8 tablespoons olive oil
3 tablespoons minced garlic
1 1/2 tablespoons finely chopped fresh rosemary or 1 1/4 teaspoons dried
1 1/2 tablespoons finely chopped fresh thyme or 1 1/4 teaspoons dried
1/4 teaspoon (or more) dried crushed red pepper
6 cups vegetable stock
6 tablespoons chopped fresh basil
16 1/4-inch-thick baguette slices
Preheat oven to 400°F. Place tomatoes, cut side up, on large baking sheet. Sprinkle with salt and pepper. Drizzle tomatoes with 3 tablespoons olive oil. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly. Transfer tomatoes and any accumulated juices to processor. Using on/off turns, process until slightly chunky. Heat 3 tablespoons oil in large pot over medium-high heat. Add garlic and saute until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add chicken stock; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat soup over medium-high heat before continuing.) Stir in basil. Season to taste with salt and pepper. Meanwhile, preheat broiler. Brush both sides of baguette slices with remaining 2 tablespoons oil. Transfer to large baking sheet. Broil croutons until golden, about 2 minutes per side. Serve with soup.
