Well, I’d take a flash flood at this point, the storms are neatly splitting at the last minute and leaving most of midtown high and dry. But the news footage of the runoff from the mountains has been pretty spectacular. The wash near my house was even running the other day, as if to mercilessly tease us, we got no rain at all that day. My poor tomato and other edible crops would like some nice rain water instead of the hose stuff.
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I made a simplified version of Tomato Party from Ottolenghi Plenty. A variety of tomatoes roasted at 400 with some olive oil, garlic and an Anaheim-ish pepper that had fallen off the plant. I served them on couscous with chopped basil, tarragon and oregano. Drizzled with a bit of sherry vinegar.
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This is happening for lunch today. I’ve yet to ‘toast’ the bread in bacon fat, but here we go…
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Latest “glut” of tomatoes,vlatest batch of gazpacho!
I made a BLT salad for lunch.
Anyone else swimming in tomatoes yet?
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I thought this would be appropo here
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If someone had told me I would make this I would have given them the old side eye. Cored, bleached and peeled cherry tomatoes brushed with a sugar and salt glaze and cooked for two hours.
They taste pretty nice!
Didn’t someone make this on Top Chef? Maybe Washington?
Nope; those were very raisins in Denver.
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I’m not about to blanch and peel cherry tomatoes but I regularly roast them with olive oil and salt.
Since I can’t stand spinach stems, I take the time to remove those!
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Simple is best.
- Tomatoes + Raw onions + Olive oil + Lemon
- Tomatoes + Fresh Rocket + Burrata + Olive oil + Lemon
- Tomatoes + Sumac
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Tomatoes + red onion + cucumber + olive oil + balsamic vinegar (+s&p). Someone’s we add crumbled feta.
I like to make this with home grown heirlooms. This season has been a struggle. I have three plants in large containers. All are maybe 5 feet tall, but only one has given a significant crop. The other two have been huge disappointments. I’m blaming a late warming which became excessive heat every day.
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I’d picked up what I thought would be wonderful Italian baby romas, but sadly they turned out to be utterly devoid of flavor. Roasted them with olive oil, Italian herbs & salt and will turn them into a pasta sauce tonight (with bacon, onion, roasted eggplant & a few ciliegine, and fresh basil).
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I always feel that way with the first two dozen or so,
But then I feel I have to get a bit creative. Among other things, I’m making gazpacho about every three day. Not that there’s anything wrong with that! It’s a nice "problem " to solve.
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One of my favorites too. I add a chiffonade of basil.
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Finally was able to make a favorite seasonal dish with my black cherry heirlooms: a cold noodle and tomato dish from NYT. I use soba here. Halved cherry tomatoes are salted for ten minutes, then mixed with soy sauce, rice wine vinegar, roasted sesame oil, a bit of minced garlic and a dab of Dijon mustard. Then I add the shocked, drained and cooled noodles, followed by radish slices, toasted sesame seeds and either scallion or thinly-sliced celery. The recipe has you add cold water and some ice, but I skip that - I love the dipping sauce flavor without diluting it. Crazy good.
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I am making Southern Tomato Pie tonight.
Last night was tomato sandwiches with Dukes on white bread.
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Yum! I love the one by Vivian Howard.
Haven’t made it like this since trying low carb, but here it was in 2018.
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How to Make a Good Pizza
Step 1:
for homemade pizza I use more of a ‘thick stewed tomato’ vs. sauces . . .
seriously more fresher taste than pseudo catsup.
after this cooked down/cooled, it goes in quart freezer bags - one thaws quart bag is just right for a 16" pizza.
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I have to try this. We have an overabundance of cherry tomatoes though not black ones. How do red and black cherry tomatoes differ in taste?
I just went to track down this recipe and of course I already had it saved! It must be an omen. I’ll note your adjustments.
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