Photo via The Runaway Spoon
Sometimes life gets in the way of blogging and yes, can even take priority over Tomato Tuesdays. So, for the last Tomato Tuesday of the summer, I’m linking to my friend PC at The Runaway Spoon and her delicious tomato soup base. It’s the perfect segue from summer to fall. You’re wondering what to do with all of those tomatoes from the lingering days of summer while starting to think about the cooler fall days ahead. Take The Runaway Spoon’s advice and prepare big batches of tomato soup base, freeze it and then you will be ready for fall full of yummy, warming tomato soup variations. Italian, Fennel & Tomato, Dill Tomato with Vodka or Tomato Curry variations anyone?
Today’s Tomato Tuesday, Fresh & Sun-Dried Tomatoes with Zucchini & Balsamic Vinegar, is a fast, easy and delicious salad featuring two of summer’s most prolific vegetables — tomatoes and zucchini. Simple, colorful and no-cook — perfect for getting in and out of the kitchen quickly during the hot days of summer. The sun-dried or oven-dried tomatoes ( which, as we all know, you can easily make at home) add a sweet, smokey flavor to the salad — don’t leave these out. The dressing may seem simple initially — balsamic vinegar, olive oil, salt and pepper — but the secret to flavor is patience. Let the salad sit at room temperatue for 30 – 60 minutes so the juices of the tomato and the smokeyness of the sun-dried tomato meld with the oil and vinegar. Continue reading
We are in the middle of tomato season and you’re probably starting to wonder just how many fresh tomatoes a person can eat. Today’s Tomato Tuesday is Oven-Dried Tomatoes, an easy way to preserve some of today’s tomato harvest for the lean tomato-less months ahead. This recipe is from The Complete Robuchon — recently named by the Guardian as one of The 50 best cookbooks of all time.
It’s the peak of tomato season. If you’re growing your own tomatoes it probably feels like those delicious red globes are coming at you faster than you can cook or eat them. This week’s Tomato Tuesday, Rosemary Broiled Tomatoes, is a quick and easy way to serve up tomatoes at any meal — try these at breakfast as a side to scrambled eggs.
Even though I’ve been collecting a variety of tomato recipes I can never get enough BLTs. Feel the same way? Have a summer brunch potluck or cocktail party planned? To answer your question, no, even though it could possibly be the best sandwich ever invented (immediately followed, of course, by the BGT) it’s not considered appropriate to bring a dozen BLTs to a ladies’ summer patio brunch. What’s a bacon and tomato loving girl to do? Please allow me to introduce you to Mr. Goat Cheese and Tomato Tart complete with a bacon pastry. Yes, you heard me correctly, bacon pastry. This savory, smokey, bacon and tomato treat comes from The Junior League of Boca Raton’s Savor the Moment, Entertaining Without Reservations cookbook.
Generally I’m a reluctant tomato juice drinker, opting for it only when served fortified and with a celery stalk. This tomato juice recipe may make a sober tomato juice drinker out of me. It’s rich with a roasted tomato and salty celery flavor. Wow, if it taste this great straight imagine what a shot of vodka, pickled okra and a dash of Worcestershire will do for it.
What would happen if you took your favorite Italian dish — the one with savory tomato, onion, basil, parmesan — and you blew it up? Well, if you spoke French in this imaginary Italian kitchen perhaps you’d translate “to blow up” into soufflé then voilà you’d have this delicious dish. Continue reading
I like this roasted heirloom tomatoes dish because it’s colorful, pretty and easy. It also taste good which is important but its appearance and ease makes it a great side for any party. I especially love it for brunches. It goes just as easily with eggs as it does with lunch and let’s face it, a buffet filled with egg strata, croissants and grilled chicken needs a little kick of color to break up all that brown. Continue reading
Real tomato ketchup, Eddie? Oh, nothing but the best for this Tomato Tuesday. When I was a child, my mother made and canned homemade ketchup. I hated it. It wasn’t the taste, it was the look. I wanted smooth, shiny and bright red — in other words, I wanted store-bought. Thankfully my tastes have matured and I have developed an appreciation for things that don’t come in plastic squeeze bottles. Continue reading
Just in time for a holiday weekend of entertaining and picnics, Goat Cheese & Tomato Salsa Bruschetta. This is one of my go-to recipes for picnics. Yup, picnics — bruschetta on a blanket is unexpected and always a bit hit. Bring everything separately – the tomato salsa, the goat cheese and either pre-toasted bread slices or just a fresh french baguette — and then let your picnic patrons assemble. This combo of tomato, balsamic vinegar and goat cheese is one of my favorites. It’s this recipe from Capital Celebrations, A Collection of Recipes by the Junior League of Washington that inspired my BGT Sandwich. Continue reading