I’m picking all kinds of tomatoes daily now, and have found lots of yummy ways to use them.Grape and cherry tomatoes retain their shape well, so I use them with onions and green peppers and lots of herbs in Tomato Salad. I pretty much always have a bowl of this in the fridge.I also keep a bowl of fresh Salsa at all times. I take it easy on the jalapenos, because not everyone likes it as spicy as I do.On the days when I don’t pick many tomatoes, I’ll make an Herb and Tomato Quiche.If I pick a lot, I’ll make Tomato Pie.If I am overwhelmed with tomatoes, I’ll chop them up, saute with onion & garlic, and add anything I have in the vegetable drawers. This has cabbage, mushrooms, corn, and, of course, lots of fresh herbs. I don’t fuss much with it now, I just freeze it all for later. Some cold December evening I’ll thaw a container and add some cooked chicken or beef or lentils. I’ll adjust the seasoning then, and think back on the days when my garden was bursting and it was too hot for soup.
This is not one of the heirloom tomatoes that I started from seed; they are a bit slower. This is a “Celebrity” tomato. I bought the plants from the farm market down the road. After the first came ripe, I was almost struck with a glut. Never you mind. I can handle the challenge.
First up: Bread Kabobs. Day old bread, tomatoes, olives, artichokes. Thread on a skewer & sprinkle with olive oil, salt, all sorts of Italian herbs AND red pepper flakes. Grill until toasty. Oh, my.
I’m getting lovely cabbages now, and I’m still getting Heirloom French Breakfast Radishes (those French people must have sturdy stomachs first thing in the morning.)To the radishes and cabbage, I added dill (still thrilled) and Swiss Chard (nearing the end).I used the large cabbage leaves and Swiss Chard as a wrap, topped it with cooked rice mixed with a bit of sour cream. I topped that with thinly sliced radishes, a 3 ounce salmon steak, and lots of dill. I used 2 skewers to hold things together and grilled until it was firm to the touch.Grilled Salmon Wraps : even the leftovers were amazing.
Every year around this time, I start to run out of ways to use up all the tomatoes. Here’s a list of my current favorites:
1) tomato & pesto sandwich
2) tomato pie
3) tomato salad with green beans & black olives
4) pizza topping
5) salsa (always)
6) halve cherry tomatoes, chop green pepper & onions & sprinkle with oregano. Keep in the fridge ready to add to: pasta, omelets, salad, soup, quiche, or pizza
How do you use tomatoes?
I avoid my oven in the summertime; I don’t like how it heats up the house.
So by fall, I’m really hungry for all of the things I haven’t been cooking: bread and baked potatoes, pot roast and cinnamon buns.
I’ve made the switch now, and I’m enjoying the winter menu.
I also like how all it takes is a little bit of prep work . . .and the oven does the rest.
I’m going to miss you, my little vegetable garden.
My garden is only 8 feet by 16 feet, but every summer is changes the way I eat.
I make pesto, and I use it. I spread it on half a bagel and toast it. I use it as a sandwich spread (my favorite: chicken, roasted red peppers, and pesto).When I get tired of it, I freeze it for later.