Make the most of your local summer tomato bounty. Heirlooms should be heavy for their size, be supple but not soft, and have no blemishes. Cracks are A-OK though.
Here is a delicious and simple recipe that harnesses the pure essence of the tomatoes, that can be used either as a light garnish for grilled fish or as a refreshing drink. You may even want to try it in a Bloody Mary.
Tomato harvest is upon us and you may want to consider drying some of your lovely tomatoes for future use. Soft, oven-dried tomatoes are delicious with greens and fresh mozzarella.
They may be old school, but there’s nothing old about fresh heirloom tomatoes. Forget the grocery store. Many heirloom tomatoes come from local farms and gardens, so a farmers’ market will give you the best variety for this easy summer salad.
Don’t like to cook? Short on time? Here is a super easy way to create a great soup without really lifting a finger. Of course if you want to heat it up then by all means be my guest.
If you’re still gathering tomatoes from your garden or coming across beauties at your local farmers’ market then make this Fresh Tomato Marinara Sauce. Make a double batch and freeze half. You’ll thank yourself in the gloom of midwinter.
Knee deep in tomatoes? Make my easy and delicious Sweet & Spicy Ketchup. It’s so much better than store bought!
Tomato Basil Soup With Asiago Cheese
Here is a delicious hearty tomato soup that’s quick to make. If you want to make a vegetarian version of this soup substitute vegetable broth for the chicken broth.
3 Pounds Washed Roma (Plum) Tomatoes
2 Cups Sliced Yellow Onions
6 Minced Garlic Cloves
3 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Crushed Red Pepper Flakes
32 Ounces Low-Sodium Chicken Broth
1 Cup Chopped Fresh Basil
1 Teaspoon Fresh Thyme Leaves
2 Bay Leaves
6 Tablespoons Shredded Asiago Cheese
Cut the tomatoes in half lengthwise and seed. Preheat your oven to 400 degrees. Toss tomatoes, onions, garlic and olive oil together in a medium-size bowl. Spread tomato mixture on a non-stick baking sheet and roast for 45 minutes. Remove baking sheet from oven. Once cool enough to handle, remove and throw away skins from tomatoes. Transfer tomato mixture to large-size stockpot over a medium heat along with any juices. Add kosher salt, crushed red pepper flakes, broth, basil, thyme and bay leaves. Bring to a boil and then turn down heat. Simmer for 30 minutes. Throw away bay leaves. Puree soup in batches in food processor or blender until smooth. Garnish each serving with 1 tablespoon Asiago cheese. Serve immediately. Serves 6 (1 Cup Each)
© Victoria Hart Glavin