Your box is busting open with tomatoes this week! In honor of the glorious season, I put up our first six 6 pints of tomato sauce Sunday. Not merely delicious, tomatoes are high in vitamin A, vitamin C, potassium, and the antioxidant lycopene. Here are some tips, tricks, and recipes for getting the most out of your garden tomatoes this summer:
1. Make the perfect Tomato Sandwich: Sourdough or white bread, plenty of mayonnaise, tomato slices, s&p…heaven.
2. Always store your tomatoes on the counter at room temperature, never in the fridge (the cold temps contribute to loss in flavor and a mealy texture). Ripe tomatoes will last several days this way.
3. Drowning in tomatoes? Pop them in the freezer to add to winter soups or simply save them up until you have enough to make tomato sauce (once frozen they roll around sounding like croquet balls!).
4. Speaking of, try canning a basic tomato sauce to use on spaghetti or pizza, or simply freeze it in freezer bags.
5. Forget Campbell’s, make Fresh Tomato Soup!
6. Indulge in my absolute Italian favorite, Insalata Caprese: Layer alternating slices mozzarella and tomatoes on a platter, add whole basil leaves, drizzle with olive oil, s&p to taste.
7. Chop and serve over pasta, just add garlic, basil, olive oil, and salt and let stand 1-2 hours. It’s a no-cook tomato sauce!
8. Best way to ripen green or not quite ripe tomatoes? In the window sill- give it a few days and they’ll be red and begging you to eat them.
9. Cherry tomatoes are a delicious, healthy snack with or without dip.
10. Ahhhhh yes, Bruschetta.
12. Best knife to cut tomatoes: a serrated bread knife.
Any tomato advice you’d like to share?