Ten Things To Do With Tomatoes

Tomato PaloozaAs  you might have seen in our post Greener Thumbs Prevail, we have tomatoes all a-bloom in our window garden. But on top of those beautiful babies, we also got a truck-load of tomatoes from our CSA share this week. It seemed only fitting that we should write about the abounding number of things you can do with tomatoes, to which there is no end (except in this case, in which the end is ten).

  1. Tomato SauceThe classic option is, of course, tomato sauce. Any cook worth their salt knows how to make a sauce: tomatoes, onions, garlic, basil, oregano, salt (some people say sugar – I disagree). The fresher the tomatoes, the better the sauce. Crazy easy: crazy delicious.
  2. Swirled Tomatoes with BalsamicSalsaRatatouilleBruschetta. Toast bread with olive oil and garlic, and top with chopped tomatoes and basil.
  3. Or contrarily, just lay out some tomatoes in a swirly pattern, topple them with basil, drizzle with balsamic and oil, salt and pepper generously. It’s a crowd pleaser.
  4. Stuffed TomatoesSalsa! In addition to tomatoes, we’ve gotten some hot peppers in our CSA share as well. Chop tomatoes, onions, garlic, hot peppers, and fruit of choice. We used pineapple (which obviously came locally in our Northeastern share… oops). And whamo. Eat with burritos, fajitas, on greens, or with a corn chip or two.
  5. Stuffed ZucchiniTry making tomato paste. (Which can be used in BBQ sauce, soon to be blogged about.)
  6. Ratatouille is another way to use a share bounty. Put eggplant, zucchini, tomatoes and garlic in a roasting pan. Head-spinning!
  7. Stuffed tomatoes, especially on the grill, are so tasty. Crunch up some stale bread and a hard cheese, like a Pecorino, and cook them in the oven until they melt. Then crisp ’em up in the broiler, for gooeyness’ sake. Try the same thing with zukes and use tomatoes as the stuffing with breadcrumbs and cheese, and you’ll have stuffed zucchini.
  8. Roasted TomatoesWe stumbled on this phenomenal recipe from The Times for tomato risotto that was incredibly luxurious and delicious. We scratched the sugar and vegan-consciously let people add their own parm. It was rich and superb.
  9. Roasted tomatoes are beautiful and mouthwatering. Lay them out on a pan with garlic, salt, basil, oregano, rosemary and cook them until the tips blacken.
  10. And canning! As you may have heard, winter tomatoes are, well er, not tomatoes. So this year we took our excess and canned them so we can have ripe tomatoes when the harvest season ends. It was labor intensive and messy, but come January will have been damn worth it when we make any of the treats seen above.IMG_6461
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