Tomato Recipes: Farm Fresh Now
Is your CSA or farmers market rich with end-of-summer tomato goodness? Check out these three tomato recipes!
“A world without tomatoes is like a string quartet without violins,” according to the writer Laurie Colwin. Of course she was talking about backyard garden and farmers’ market tomatoes–all those luscious local tomatoes that provide a bright symphony of flavors. And now is the time to seek out every theme and variation on tomatoes: hybrids, heirlooms, cherry, pear, plum, even the diminutive currant tomatoes. The rainbow names of the heirlooms are enough to set your mouth watering: Sun Gold, Green Zebra, Pink Accordion, Prudens’ Purple, Striped Roman, Purple Calabash, Orange Oxheart, Black Trifele, Great White, and the ever-popular Brandywines (pink, red, and yellow),to name just a few.
An Orchestra of Flavors
Tangy, bright, and explosively ripe, an in-season tomato is any cook’s dream. You can do almost anything, or almost nothing, and either way, the result will be mind-blowingly delicious. To celebrate the season, we propose a trio of tomato recipes, starting with a garden-fresh bloody Mary, moving on to a big herbed heirloom tomato salad, and ending with a pizza (or bread) topped with oven-roasted tomatoes.
Tomato Recipes: The Melody of Summer Year Round
And after you slice ’em, dice ’em, sauce ’em, salad ’em, and slurp ’em down shamelessly, be sure and put some up for winter. Tomatoes are one of the few vegetables that you can simply wash, cut into chunks, and slip into a zip-lock freezer bag. Nothing could be easier, or more rewarding come winter.
1. Garden-Fresh Bloody Mary Mix
- 6 large, ripe tomatoes, peeled, seeded and diced
- 3 tablespoons lemon juice
- 3 tablespoons lime juice
- 2 tablespoons vegetarian Worcestershire sauce
- 3 cloves garlic, minced
- 3 teaspoons hot sauce, optional
- 2 teaspoons minced fresh horseradish
- 2 1/2 teaspoons kosher salt
- 1 teaspoon celery seed
- 1 teaspoon fresh ground pepper
- Herbs for garnish (we love lovage), nasturtium and other
Blend the tomatoes, lemon and lime juices, Worcestershire, garlic, hot sauce, horseradish, salt, celery seed and pepper until smooth. Cover and chill until needed. This recipe makes 6 to 7 cups, depending on the size of the tomatoes; the mix will keep for 1 week.
Next>> Herbed Heirloom Tomato Salad