One of the best parts of summer is reaching into your garden for fresh tomatoes. In addition to enjoying them right off the vine, here is some recipe inspiration!
Roasted Summer Tomatoes
Ingredients
12 Plum Tomatoes, halved lengthwise, cores and seeds removed
4 Tbsp. Olive Oil (we recommend Olivina from here in Livermore)
1 1/2 Tbsp. Balsamic Vinegar
2-3 Garlic Cloves, minced
1 1/2 tsp. Salt
1/2 tsp. Freshly ground black pepper
Directions
Preheat the oven to 450 degrees F. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, salt, and pepper over the tomatoes. Roast for 25-30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
Basic Tomato Sauce
Ingredients
4 lbs. Tomatoes, peeled and crushed (see directions bleow)
1/4 Cup Olive Oil (we recommend Olivina from here in Livermore)
1 Yellow Onion, diced
4 Garlic Cloves, peeled and thinly sliced
3 Tbsp. Fresh Thyme Leaves
1/2 Medium Carrot, shredded
Salt & Pepper to taste
Directions
To prepare the tomatoes, bring a large pot of water to a boil. Take out the core and score the bottoms of the tomatoes. In batches, blanch the tomatoes just enough to loosen the skins. Remove the tomatoes from the boiling water and immediately put into ice water to stop the cooking process. Remove skins and discard. Crush the tomatoes by hand reserving all the juices.
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onions and garlic, cook until soft and a light golden brown (about 8-10 minutes). Add the thyme and carrots, and cook 5 minutes more, until the carrots are very soft. Add the tomatoes and juices and bring to a boil, stirring often. Lower heat and simmer for 30 minutes or until desired thickness. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Cherry Tomato Salad with Arugula and Parmesan Cheese (serves 4-6)
Ingredients
4 pints Cherry Tomatoes, halved
4 Scallions, thinly sliced
1/4 Cup Italian Flat Leaf Parsley, chopped
A handful of Basil Leaves, torn
1 Tbsp. Vinegar (Use your favorite – red wine, balsamic, sherry)
1/2 lb. Fresh Baby Arugula
Salt & Pepper to taste
Parmesan Cheese to shave over the top
Directions
In a bowl, combine tomatoes, scallions, parsley, basil, olive oil, vinegar and a healthy pinch of salt and pepper. Mix and let stand 10 minutes. The tomatoes will start to release juices to create the vinaigrette for the salad. Toss in the arugula and top with shaved parmesan cheese.
Sweet and Savory Tomato Jam (Makes 1 3/4 cups)
Ingredients
4 lbs. Plum or Roma Tomatoes, cored and cut into 1 inch pieces
1/2 Cup Sugar
2 Tbsp. Apple Cider Vinegar
1 Tbsp. Fresh Ginger, grated
1 tsp. Salt
1/2 tsp. Ground Cumin
1/4 tsp. Smoked Paprika
1/4 tsp. Red Pepper Flakes
Directions
Combine all ingredients in a 3-4 quart Dutch oven or other heavy pot. Bring to a boil over medium-high heat, stirring occasionally. Reduce to medium heat and gently simmer, stirring occasionally. Until thick and jammy, about 2 hours. You will know it is done when you scrape a spoon across the bottom of the pot and no liquid fills in the path. Chill and serve. Can be used on toast or biscuits, as a accompaniment for cheeses or a sauce for steak. Refrigerate for up to 2 weeks.
Tomato Pie
Ingredients
3 lbs. Fresh Tomatoes
1 Pie Crust
2 Cups Bread Crumbs
2 Cups Mix of Parmesan and Mozzarella Cheese, grated
Garlic to taste
Salt & pepper to taste
Handful of Basil Leaves, chopped
Directions
Preheat oven to 375 degrees. Wash & slice tomatoes. Depending on how juicy your tomatoes are, you may need to pat gently with a paper towel to remove some moisture. Place pie crust into pie pan. Fill the bottom of the pie crust with a layer of tomatoes. Sprinkle 1/2 cup breadcrumbs, 1/2 cup cheese and a little garlic over tomatoes. Add salt, pepper and basil as desired. Repeat layering of tomatoes, cheeses, breadcrumbs and spices 4-5 times. You might choose to drizzle a little olive oil over the top. Put pie in oven for 35-45 minutes. Pie is ready when your crust looks done.
