Mixed Greens Blog

Mixed Greens Blog
Living Sustainably in the Pacific Northwest

14
September
2011

Tomato Madness

Vines in the backyard are loaded with ripe, juicy, sweet, succulent, red, green, yellow, and purple tomatoes. I’m howling at the moon. Current cell phone message, (slurping sounds in the background) . . . Hello, this is Sally. Thanks for calling right in the middle of tomato season. Yeah, I’m kinda busy. Leave your number and I’ll get back to you after the tomatoes.

It’s not that I’m actually so busy with tomatoes, just dazzled by them and so appreciative of their presence. I’d like to give them all my attention. Stupice, Super Sweet 100s, Sungolds, Muskovitch, Brandywine, Green Zebra, Black Prince. If summer heat had arrived a little sooner, like before August, there would be more, but I’m grateful. Plenty to enjoy. Let me count the ways.

Off the vine right into somebody’s mouth, preferably mine. No recipe required, just a hunger for tomatoes. If you have tomato juice all over your hands, dripping down your chin and your shirt you’ll know you’ve been there, Tomato Nirvana.

Bacon, Lettuce & Tomato Sandwich. Pile on some avocado too if you like, plenty of mayo and the bread has to be toasted. Poppy swears that just tomatoes and lots of mayo is the best sandwich ever.

Tomatoes, fresh mozzarella, basil, balsamic, salt & pepper, olive oil. Caprese Salad. Insalata Caprese, salad in the style of Capri. On a bed of lettuce even better.

Fresh tomato pasta sauce, 4 servings give or take. Place 4 – 5 cups chopped tomatoes into a bowl, add 2 or 3 cloves of finely chopped garlic, 1/2 – 2/3 cup of finely chopped basil, 2 tablespoons of balsamic vinegar (which will cook the garlic), salt & pepper to taste and plenty of olive oil, at least 1/3 cup. Let it marinate for an hour or two, or 5 minutes, while it morphs into its own distinctive fresh sauce. Cook pasta, toss with a little more olive oil and some grated Parmesan cheese, place a portion on each plate, top with the tomato sauce. Fresh mozzarella and olives are great additions. This is so dang good.

FYI, Farmers Markets are awash with tomatoes these days, enough for your very own tomato madness.

OK then, I’ll get back to you later. No, slurp, I will. Really.

Roasted tomatoes are the way to go if you want to save some for winter.

 


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2 Responses »

  1. Sally, you really know how to make a woman drool !! Recipes sound delish, tho I don’t have the variety you do….lucky gardener, you! Tomato Nirvana, ahhhh yes. Isn’t it divine?

  2. I would like to have permission to use your photo of fresh pasta tomato sauce for an e-book I am writing. I will be happy to put the proper attribution on it, if you will tell me what you would like. It is the best picture I can find of this dish!
    Thank you,
    Jeanette Wallace