Tomatoes!
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Labor Day weekend and it's still tomato season here in Northern California. Heck, it's in the 90s outside (the AC has been running solid for a week); who says summer is over? Our local Whole Foods and Raleys have been featuring humongous heirloom tomatoes for the past two weeks. My own heirloom plants are finally producing in earnest, as well as my yellow pear tomatoes. If you still have access to farm-fresh tomatoes, here are a few ideas of what you could make with them, from Simply Recipes as well as other food blogs.
From Simply Recipes we have:
- White Beans and Cherry Tomato Salad
- Heirloom Tomato Basil Mozzarella Salad
- Gazpacho
- Chickpea (Garbanzo Bean) and Tomato Salad
- Fried Green Tomatoes
- Bruschetta with Tomato and Basil
Our fellow food bloggers have been busy with their tomatoes this summer as well. Here is a sampling of several delicious ideas:
- Tomato and Cucumber Salad with Mint, Feta, Lemon, and Thyme from Kalyn of Kalyn's Kitchen
- Marinated Tomato Salad from David Lebovitz in Paris
- Tabbouleh with Heirloom Tomatoes and Shiso from Maki of Just Hungry
- Roasted tomato sauce from Champaign Taste
- Slow roasted tomatoes from Kalyn
- Baked Eggs with Tomato and Anchovies from Alanna of A Veggie Venture
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Oh, yes! And then there is heirloom tomato sauce -- some olive oil (pour liberally), garlic, tomatoes cut up and simmered until the sauce begins to thicken, and then stir in basil or parsley or cilantro at the end. We make this and freeze 1 cup servings in quart freezer bags so that we have lovely tomato sauce all year long. It's great on roasted eggplant, pasta, green beans -- even, with a little white wine thrown in, with scallops. Yummy. Thanks for the great recipes. I love your blog!