It’s that time of the year when my kitchen counter is filled with ripe tomatoes.
That’s what it’s like being from Jersey…you’ve gotta whole lotta juicy red buddies hanging out in your kitchen from your summer garden.
Well, that’s what it looks like at my family’s home in Jersey- not so much here in Manhattan, however I did purchase a few heirloom beauties this weekend at the Union Square Farmer’s Market.
I bought 5 and honestly ate 3 of ‘em walking home on Saturday afternoon.
Yep, that’s right. I ate ‘em just like you would an apple.
A little wash, a little rub and a few big bites before they were gone.
But I’ve been doin’ that way too much lately and needed to get those tomatoes to a plate, stat!
So, I thought of a few fun ways you can use your tomatoes in your lunch, snack or dinner.
Whenever you choose to bite into these ruby red suckers- they’re sure to bring a little sweetness to your taste buds.
Go ahead, don’t just sit there.
Get your tomatoes on, people.
Quinoa Stuffed Tomatoes. Stuff 4 large beefsteak tomatoes with 2 cups of cooked quinoa, 1 Tbsp. finely chopped fresh sage, 1 Tbsp. honey, 1/4 tsp. sea salt and 1/4 tsp. freshly ground black pepper. Bake in the oven at 350 degrees F for 20 minutes.
Sweet Salsa. Combine a pint of grape tomatoes, 1 tsp. powdered stevia or sugar, 1 diced cucumber, 1 cup finely chopped fresh cilantro, 2 tsp. fresh lemon juice, 1/2 tsp. fresh lemon zest, 1/4 tsp. chili powder, 1/4 tsp. red pepper flakes, 1/4 tsp. sea salt and 1/4 tsp. freshly ground white pepper.
Simple Sun-Dried Tomatoes. Slice tomatoes in half (cut out bruises and remove seeds). Slice each tomato into thin slices; lay flat on a baking sheet lined with parchment paper. Bake at 150 degrees F or place outside in the sunshine. Cook until water has been removed from all tomatoes and they have a flexible texture and dark red color.
Savory Tomato Soup. Combine 4 large beefsteak tomatoes with 2 cloves of garlic, 1/2 cup finely chopped fresh basil, 1 chopped Vidalia onion, 4 cups of vegetable broth, 1/4 tsp. sea salt and 1/4 tsp. freshly ground pepper in a food processor until smooth. Transfer to a large pot over medium heat, cook for 20 minutes.
BCT (Not BLT) Basil, Corn and Tomato Salad. Toss 2 large chopped tomatoes with 2 ears of grilled corn kernels, 2 tsp. finely chopped fresh basil, 2 tsp. finely chopped fresh mint, 2 Tbsp. balsamic vinegar, 1 Tbsp. olive oil, 1/4 tsp. sea salt and 1/4 tsp. pepper for an easy lunch or dinner salad.
What do you do with fresh tomatoes?