Tomatoes are probably the easiest summer fruit to cook and enjoy in an almost endless array of options. Here are a few recipes to help you make the most of the last few weeks, featuring the bounty of ripe, flavorful tomatoes.
Two beefsteak tomatoes and one heirloom tomato from the farmers’ market at peak ripeness.
Bruschetta
- 3-5 Roma tomatoes, cubed
- ½ cup fresh basil (or 1-2 tablespoons of dried basil)
- 1 cup fresh, cubed mozzarella cheese
- 1 teaspoon minced garlic
- Several tablespoons good extra virgin olive oil
- Salt and pepper to taste
Bruschetta is a summertime staple, and can be served over salads, on toasted bread or even stirred into pasta for a simple pasta salad. Once made, Bruschetta will keep in the refrigerator for about three days. Simply mix all ingredients together in a bowl, adding more or less of any given ingredient depending on your taste.
Fried Green Tomatoes
- 1-2 large green tomatoes
- 1 box fish fry
- 2-3 eggs
- ¼ cup flour
- ¼ cup water
- 1 cup oil
A Southern favorite, fried green tomatoes is another example of tomatoes’ role in an endless variety of meals. My personal favorites include fried green tomato sandwiches, grits topped with fried green tomatoes and fried green tomatoes over a simple salad. I was once told fish fry is, in fact, the best breading for the green tomatoes. I’ve found that the fish fry flavors seem to work perfectly with the crisp, tangy taste of green tomatoes.
To begin, slice tomatoes in rounds about 1-inch thick. Sprinkle a layer of flour over both sides of the tomato slices. Then, begin heating up oil over medium heat (I like to use extra virgin olive oil, but any variety of oil will work) in a large skillet or pot.
Crack two or three eggs a bowl, then add a splash of water. Beat the eggs. Pour fish fry mix into another bowl and line both up next to the skillet. Begin dipping slices, first into the egg mixture and then into the fish fry. Carefully lay slices in the oil with a spatula, cooking for a few minutes on each side until golden-brown. Once the slices are fully cooked on both sides, use the spatula to remove the slices from the oil. Lay them on a bed of paper towels to drain and cool. Serve with comeback sauce, remoulade sauce or with any meal your heart desires. Enjoy!
Oven Dried Tomatoes
- Tomatoes of your choice, sliced thinly
- Herbs like basil, thyme or rosemary
- Salt, Pepper
Dried tomatoes are a great way to preserve the peak flavor of summer tomatoes into the cooler months. To make, preheat oven to 250 F. Spread wax paper over a large pan, then place tomato slices on the paper-lined pan with about an inch of space between each. Sprinkle with herbs and desired amount of salt and pepper. Then, place the pan in the oven and cook depending on the size of tomatoes (2 hours for small “cherry” tomatoes and up to 6 hours for larger tomato slices). Keeping an eye on the pan, wait until the tomato edges are shriveled and shrunken, then take out the pan and cool. Store in a re-sealable bag or airtight jar in a cool, dry place for up to a year.
