Behold, the first BLT of summer 
9 Likes
Get them wherever and however you can. The season is always, always too short!
3 Likes
Yum!
What kind of tomato is that in your avatar? I’m growing two heart shaped tomatoes.
Ox heart, maybe? This was a beautiful tomato I picked up at the FM last summer — with a SMILE on it to boot 
1 Like
for reasons left to “my preference” - not a big fan of drying / dried tomatoes.
I do however reduce ‘fresh’ tomatoes to “sorta’ stewed” - with and or without added onion/green pepper/salt/pepper…
looks like:
when ‘cooked down’ the tomato stuff can go to a stewed/more seasoned dish,
or tomato “sauce” for pizza.
now, gotta’ say - unsalted/unsugared/ nuttin’ but tomato makes a very serious contender-for-best-ever sauce.
everybody does different . . .
2 Likes
Beautiful! Do you use or prefer a particular type of tomato?
I made a roasted tomato sauce from some meaty heart shaped tomatoes, Dwarf Purple Heart, and of course the plum/paste tomatoes, but I can’t seem to make it work with the others.
3 Likes
I made what may have been the best fresh tomato sauce I’ve ever made. Grated 3 big-ass FM tomatoes, poured them through a sieve to strain the tomato water, then slowly kept adding that while the flesh was cooking down. A shot of vodka might’ve pulled it all together (for the sauce, not me, silly ;-)).
Served over ricotta ravioli.
7 Likes
What is FM?
Farmers Market?
1 Like
Bingo.
Tomato salad with a lonely, leftover shallot, olive oil, s&p, oregano.
6 Likes
I’m thinking about stuffing some tomatoes with a migas filling.
2 Likes
Tomato soup from EAT. COOK. L.A. courtesy of Eric Greenspan of Greenspan’s Grilled Cheese in Melrose.
The ingredients are basic: tomatoes, basil, copious amounts of garlic and olive oil, water, sriracha, salt and sugar. Throw them all in a pot, let simmer for 45 minutes, puree, strain, serve.
What surprised me was the flavour. I expected it to be a bit harsh, considering the amount of basil and garlic. I wasn’t worried about the spice level, but I suspected that the 1 cup of olive oil for 5 large tomatoes might give it a bit of an oily mouthfeel. The finished soup had a delicate flavour, mildly accentuated with the basil and garlic, and a creamy mouthfeel that made you think of a really good cream of tomato soup. I only made half a recipe because I wasn’t sure what the finished product was going to be like. I’m going to make a full recipe later this week. It’s really, really nice. I did, however, use ripe, in-season tomatoes, freshly harvested garlic, freshly cut basil from the patio pots, and a very flavourful olive oil ( Frantoi Cutrera). When tomatoes are in season, this soup will appear on the table.
9 Likes
Finally getting more than a few a day. Picked 7 this morning. Black Krim, Brandywine, Moneymaker, and a random plum tomato whose seeds have been to the space station. I planted those with my class and brought a single plant home.
Put dozens through the food mill and made tomato soup with my mother’s haul yesterday. Will make some gazpacho with mine and freeze the small ones once they’re nice and red.
7 Likes
Oh this sounds amazing. I want to make it.
