Tomatoes are at their peak now in my area and they are plentiful. Here are some ideas on what you can cook with them.
Greek Tomato And Eggplant Tart
1 1/2 tablespoons plain Greek yogurt
3 tablespoons of ice-cold water
1/4 cup all-purpose flour
1/4 cup whole wheat pastry flour
2 tablespoons yellow cornmeal or semolina flour
1/2 teaspoon sugar
1/4 teaspoon salt
3 tablespoons butter, cold and cut into small pieces
1 small (about 1 lb) eggplant, thinly sliced
4 plum tomatoes, thinly sliced
4 to 5 sprigs of fresh thyme leaves, stripped from stem
1 tablespoon fresh rosemary, roughly chopped
6 oz fresh mozzarella, thinly sliced
1/4 cup feta cheese crumbled
Sea salt and pepper to taste
Olive oil for drizzling
For the pastry
Mix the yogurt and ice water together in a small bowl. Set aside.
Mix together the flours, cornmeal, and salt in a large bowl. Using a fork or pastry cutter, cut the butter into the flour mixture until you have small pieces. Add the water/yogurt mix one tablespoon at a time to the flour mixture, mixing gently. Gather the wet dough pieces together and shape into a ball. Do not overwork the dough, it will be soft. Wrap in plastic and place in the refrigerator for at least two hours (can be frozen for one month).
Place tomatoes in a single layer on paper towels; sprinkle with 1 teaspoon salt. Let stand for 15 minutes.
Brush eggplant slices with oil and broil on high for 5 minutes on each side until tender. Set aside.
Preheat the oven to 375° F. Place a piece of parchment on a smooth surface and lightly flour. Top with another piece of parchment or plastic wrap. Roll the dough out to 11 inches in diameter, Transfer to an ungreased 9-inch pie plate.
Layer in the following order: eggplant slices, mozzarella cheese, tomatoes, herbs, feta cheese, and drizzle with olive oil. Crimp the edges of the pastry.
Bake for 40-45 minutes or until the crust is golden brown and the layers are bubbly and hot. Cool for at least ten minutes or until room temperature before serving.
Fresh Tomato Sauce
4-5 pounds of fresh Roma tomatoes, quartered and seeded retaining as much pulp as possible
1/4 cup olive oil
1 large sweet onion, finely diced
2 celery stalks, finely diced
1 carrot, finely diced
2 large cloves of fresh garlic, finely minced
1 teaspoon of sea salt
1/2 teaspoon red pepper flakes (chili)
1-2 teaspoons honey, if needed
Place the following herbs in a piece of cheesecloth and tie the cheesecloth closed.
1/3 cup fresh basil leaves
1 sprig of fresh thyme
1 sprig of fresh oregano
2 bay leaves
2 sprigs of parsley
Pour the olive oil into a large stockpot over medium heat.
Add the onions, celery, garlic, and carrots.
Saute for 5 minutes or until the vegetables are tender.
Add the tomatoes and sea salt.
Simmer on low heat, covered, for about an hour until the tomatoes cook down.
Remove the pot from the heat and using an immersion blender, process the mixture until smooth.
Return the pot to the heat and add the herb cheesecloth package.
Taste the sauce to see if the tomatoes were too bitter. Add the honey, if needed.
Bring the sauce to a simmer and cook until reduced and thick, an hour to an hour and a half more. Remove the cheesecloth package and discard it.
Pour the sauce into a refrigerator container and store the sauce up to 1 week, or freeze in batches.
Use beautiful heirloom tomatoes that are in season now along with lots of fresh herbs.
For two servings:
1 cup whole milk ricotta cheese
1 scallion, white and green parts, minced
1 tablespoon minced fresh dill
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
Freshly ground black pepper
1 garlic clove, minced\
1 large heirloom tomato, about 1 lb
1 tablespoon extra virgin olive oil
2 tablespoons julienned fresh basil leaves, plus extra for garnish
Fleur de sel
In a medium bowl, combine ricotta, scallions, dill, chives, parsley, garlic and 1/2 teaspoon black pepper. Set aside for up to 30 minutes.
Slice the tomato into ¼ inch thick slices. You should get 4 slices. Place on paper towels and sprinkle lightly with salt. Let drain for 30 minutes. When ready to serve, place the tomato slices on a serving plate. Drizzle with olive oil. Spread ¼ of the ricotta mixture over each tomato slice. Sprinkle with reserved basil and fleur de sel, and serve at room temperature.
Summer Fresh Tomato Salad
½ cup diced red onion
1 1/2 pounds ripe red tomatoes, cut into wedges
Shredded fresh basil leaves
½ teaspoon salt, divided
1 teaspoon Dijon mustard
¼ teaspoon freshly ground black pepper
1 tablespoon white wine vinegar
2 tablespoons extra-virgin olive oil
For the dressing, in a small bowl whisk together the mustard, vinegar, pepper, and 1/4 teaspoon salt. Gradually whisk in the olive oil.
Place the onion, tomatoes, and remaining ¼ teaspoon salt in a salad serving bowl. Toss with the salad dressing. Cover and chill at least 30 minutes or up to 24 hours, stirring occasionally.
Summer is a great time for tomatoes. This is when they are at their best – deep red, juicy and intense in flavor. There are Beefsteak, Roma, Vine-Ripened, Grape, Cherry, Heirloom and so many other types of tomatoes. Each has their own flavor and each can be used in multiple ways.
Perhaps you grow tomatoes, or you are the lucky recipient of someone who has too many to use or maybe you are indulging in the bounty at the farmers’ market. However, you come by your tomatoes, now is the perfect time to try new and exciting things with them. Of course, you know, you can use fresh tomatoes to make tomato sauce, salsa or bruschetta and, you know, they taste great in salads and sandwiches. Below are a few different ways to use up some of your tomatoes.
Tomato, Watermelon and Feta Appetizer
Makes about 1 1/2 dozen skewers
- 1 large beefsteak tomato, cored and cut into 1-inch pieces
- 1 1/2 cups 1-inch watermelon cubes
- 4 ounces whole feta cheese, cut into 18 cubes
- 1 1/4 tablespoons fresh lime juice
- 1 tablespoon chopped fresh mint
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 18 (3-inch) wooden skewers
- Extra virgin olive oil for drizzling
In a large bowl, place the tomatoes, watermelon, lime juice, mint, salt and pepper. Gently toss the ingredients, cover the bowl and chill 30 minutes to 1 hour.
Thread 1 tomato piece, 1 watermelon cube and 1 feta cube onto a skewer and place on a serving platter. Repeat with remaining skewers.
Drizzle with the remaining marinade in the bowl and a little olive oil. Serve immediately.
Chilled Green Tomato Soup with Crab Meat
Have green tomatoes? Here is something to make instead of fried green tomatoes.
Makes about 3 quarts
- 1 small green bell pepper, finely chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 4 celery ribs, chopped
- 4 garlic cloves, minced
- 2 1/2 pounds firm green tomatoes, cored and coarsely chopped
- 6 cups chicken or vegetable broth
- 2 bay leaves
- Kosher salt
- Freshly ground black pepper
- 3 cups loosely packed arugula
- 14 fresh basil leaves
- 1/2 bunch fresh parsley, stems removed
- 2 1/2 tablespoons fresh lemon juice
- 1 to 2 teaspoons hot sauce
- 2 small hot peppers, seeded and sliced
- Lump crab meat
Melt butter with oil in a Dutch oven over medium-high heat. Reduce heat to low; add onions and cook, stirring often, 15 minutes. Add celery and chopped green bell pepper; cook, stirring often, 5 minutes. Add garlic; cook, stirring constantly, 1 minute. Add tomatoes, broth and bay leaves. Season with salt and pepper to taste. Increase heat to medium-high, and bring to a boil.
Reduce heat to low and simmer, stirring occasionally, 15 to 20 minutes or until tomatoes are tender. Remove from the heat and discard the bay leaves. Stir in arugula, basil and parsley. Let cool 30 minutes.
Process soup with an immersion blender in the pot or, in batches, in a food processor or blender until smooth. Stir in lemon juice and hot sauce and add additional salt and pepper to taste, if needed. Cover and chill 8 to 24 hours.
Ladle chilled soup into serving bowls and top each serving with some crab meat and a few slices of hot peppers.
Fresh Mozzarella, Corn and Tomato Salad
Serves 4 to 6
- 4 ears corn-on-the-cob, in the husk
- 1/4 cup extra virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely chopped
- 2 tablespoons finely chopped fresh chives
- Sea salt, to taste
- Freshly ground pepper, to taste
- 1/2 pound fresh mozzarella, cut into 1/4-inch cubes
- 1/2 lb (8 oz) plum (Roma) tomatoes, quartered
- 1/2 cup Kalamata olives
- 1 ripe avocado, halved, peeled and cut into 1/4-inch cubes, optional
- 10 large fresh basil leaves, cut into thin strips
- 5 cups baby arugula, spinach or romaine lettuce for serving
Preheat oven to 400°F. Soak corn in the sink or in a bowl filled with cold water for 15 minutes.
Prepare vinaigrette by whisking together oil, vinegar, mustard, garlic, chives, salt and pepper. Set aside.
Once the corn has soaked, place it on a rimmed baking sheet lined with parchment paper. Roast for 25 minutes or until the corn kernels are tender.
Cool to room temperature; then discard husks and silks. Cut the kernels off the cobs and put them in a large serving bowl. Add mozzarella, tomatoes, olives, avocado, if using, and basil.
Drizzle the dressing over the salad. Toss gently to combine. Season with additional salt and pepper, if needed, and serve over a bed of greens.
Fresh Tomato Cheese Tart
Serves 6 to 8
- 1 cup Italian seasoned bread crumbs
- 1 cup whole wheat flour
- 1/2 cup (1 stick) butter
- 1/2 teaspoon salt
- 3-4 medium tomatoes (You will need enough to make 2 layers)
- 1 cup ricotta
- 1/2 cup shredded mozzarella cheese
- 2 eggs
- 1 cup fresh basil leaves
Preheat oven to 350°F.
Combine bread crumbs, flour, butter and salt in a food processor until dough comes together.
Using your hands, press the dough into a 10-inch tart pan or pie plate. Bake until golden, 10 to 12 minutes.
Slice the tomatoes thinly and place on paper towels. Lightly sprinkle the tomatoes with salt so they can release their juices and set aside.
In a food processor, combine ricotta, mozzarella, eggs and basil leaves just until blended.
Top the baked tart shell with a layer of tomatoes followed by the cheese filling.
Top with another layer of sliced tomatoes and drizzle with olive oil.
Bake the tart until golden brown and set in center, 45 to 55 minutes.
Let rest for 15-20 minutes before cutting.
Pasta with Hot Italian Sausage and Fresh Tomatoes
- 3/4 pound(12 oz) farfalle (bowtie) pasta or your favorite short pasta
- 1 tablespoon extra-virgin olive oil
- 1 pound hot Italian sausage
- 3 cloves garlic, finely chopped
- 1 bunch fresh basil, leaves torn into pieces
- 1 pound cherry tomatoes, halved
- 2 ounces Parmigiano Reggiano cheese, shaved or shredded
- 1 tablespoon lemon juice
- Sea salt and ground black pepper
Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and toss with the olive oil. Set aside.
Preheat a large skillet. Cut the casing off the sausage and add it to the pan, crumbling it into small pieces.
Add garlic and cook until the sausage is browned and cooked through, 7 to 10 minutes.
Add cooked sausage to the pasta with the basil, tomatoes, cheese, lemon juice, salt and pepper. Serve warm or at room temperature.