A Tomato Today, Tonight and Tomorrow

01 Aug  0 Recipes

It’s pretty much raining tomatoes right now, buy from South Jersey on through Philadelphia and our organic garden here in Ardmore. Jennifer loves to eat them on whole grain toast with quality mayo, ask fresh basil and lots of salt and pepper. But even I can’t eat that many tomato sandwiches.

tomato_sandwichChances are you’re like us and swimming in tomatoes. Whether your cup runneth over because of a few too many trips to the farmers market or thanks to an extra-kindly neighbor, you might need some help with using your entire stash.

Here are a few simple ideas we’ve found to be delicious, extending tomato season well into the new year:

tomato_soupTomato Soup

For now or for freezing:
Heat in a medium sauce pan:
– 2 tablespoons olive oil
Add and sauté until light brown about 5-7 minutes:
– 1 medium onion roughly chopped (red, yellow or white) or 4 shallots roughly chopped
– 3 cloves garlic sliced
Add and cook, stirring frequently until most juices are evaporated and tomatoes start to caramelize, about 10 minutes.
– 3 large tomatoes about 2-3 lbs, roughly chopped, skin on
– Small handful of fresh herbs: basil, thyme, sage, oregano, chives, dill or any combination of these herbs
– 3 tablespoons butter
Add hot stock (use one selection from below) and bring all ingredients to a simmer, cook on low temperature for about 15 minutes.
– 4 cups vegetable stock (paired well with dill or basil)
– 4 cups chicken or turkey stock (paired well with thyme, sage or oregano)
– 4 cups lobster stock (paired well with sage, oregano or chives)
– 4 cups corn stock (paired well with basil or thyme)
Puree the contents of the sauce pan in a blender, in batches, only fill the blender 1/3-1/2 way full, cover with a cloth towel and hold the lid on tight as you turn on the blender. Blend until very smooth, if desired, more stock can be added to make the soup very thin.

Roasted Tomatoes

Serve in pasta dishes or salads, in sandwiches or freeze to use in the winter to jazz up your tomato sauce.

– Use plum or beefsteak tomatoes. Cut in half and hollow out seeds and juices (reserve in separate bowl).
– Toss tomatoes with olive oil and herbs. Place on baking sheet (cut side up) andsprinkle with sea salt and black pepper.
– Roast in a 325-degree oven for 45 minutes to an hour.

(With reserved tomato juice and seeds, puree in blender or food processor and strain. This is great to cook down for a quick tomato sauce or to use in fresh gazpacho. The fresh tomato juice last a couple days, so if you don’t use it right away, freeze or cook on stovetop until it simmers to extend its life for about five days).

Pickled Green Tomatoes

It’s really involved, but a great rainy-day activity. This method from the Food Network makes it pretty easy and tasty.

Green Tomato Sauce

Treat an unripe green tomato like you might a tomatillo.

Add to your favorite slow simmer sauce and cook for 30-40 minutes. It’s great in Indian and Mexican simmers.

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