In Season: Tomatoes
In many parts of the States, we're headed into the last gasp of tomato season. It happens every year, as sure as the first fallen leaf and the first day of school--one week, the markets are overflowing with swollen red tomatoes, still smelling of the vine they grew on; and the next week, they're gone, and with them, the final days of summer.
In the Northeast, this hasn't been the greatest tomato season. But no matter where you are, it's worth celebrating the best of the last crop. Recipes to make the most of your tomato haul, after the jump.
Tomato Recipes
- Tarragon Chicken
- Pasta with Corn, Arugula, and Tomatoes
- Grilled Steak with Tomatoes and Pesto
- Flattened Chicken with Tomato-Saffron Vinaigrette on Arugula
- Buttermilk Bacon Corn Salad Tomatoes
- Spaghetti all'Aglio e Olio with Marinated Summer Vegetables
- Tomatoes All Dressed Up for Summer
- Burnt Ricotta Salata, Tomatoes, and Olives
- Green Penne with Basil-Spinach Pistou, Roasted Cherry Tomatoes, and Filet
Any more eleventh-hour tomato recipes to share?
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3 Comments:
I was watching Anne Burrell this morning and her gazpacho recipe looks dynamite (we're making it either tonight or tomorrow): http://www.foodnetwork.com/recipes/anne-burrell/gazpacho-recipe/index.html
ElizabethS at 2:13PM on 09/12/09
Let's not forget STORING some of those for Thanksgiving dinner. I pick all the GREEN tomatoes before the frost can take them, wash and dry them thoroughly, wrap each in a double layer of newspaper, and pack them in layers into cardboard boxes which I then place in a cool, dark place--bottom of a closet will do if you don't have a quiet corner of the garage or a basement. They will red-up across the weeks, and you can pull from the box to fry up. By Thanksgiving, most will be fully ripe and great for slicing onto your relish platter and including in your salad, etc. I always cook up the under-ripe in an escallop and the still-greens get fried in the days immediately after, and as a result, my fresh tomato seaon never ends before the end of November.
BobbieAnne at 11:06AM on 09/14/09
Hi I just wanted to let you know there are at least three important tuscan recipes where tomatoes are the main ingredient: pappa al pomodoro (thick tomato soup), panzanella (bread salad) and bruschetta. This time of the year is a little late for tomatoes here in Tuscany, but the recipes are still on our blog, take a look: http://www.turismo.intoscana.it/blog/?cat=114
oriana at 1:26PM on 09/14/09