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There are few things I love more than a good tomato. I’m not talking about those under ripe tomatoes that taste oddly like watermelon rind, piled high at the supermarket. I’m talking about perfect, vine ripened, so sumptuous you can hardly stand it tomatoes. The tomatoes that you can just bite into, like an apple, or the smaller varieties you can just pop into your mouth whole.
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So what's so great about this juicy little fruit? Where do I start ... tomatoes are very high in a variety of vitamins, are wonderful to cook with, and they’re in season – which means you can go to the farmer’s market and find a wide assortment of fresh, ripe tomatoes. A few tasty choices: Black Zebra tomatoes (they’re a great conversation piece!), Costoluto Genovese tomatoes (my favourite), and Paul Robeson tomatoes (they have an amazing, sweet, luxurious flavour).
So what do you do with tomatoes once you’ve got them? Here are three simple, yet delicious suggestions:
1) Serve a variety of tomatoes on a platter with a few different cheeses, some prosciutto, and an aperitif wine.
2) Make mini Caprese skewers for a crowd. Allow 2 servings for each guest, so if you’re serving ten, you’ll need 20 cherry tomatoes, 20 fresh basil leaves, 20 bocconcini, and 20 toothpicks (or cocktail picks). Thread the tomato first, followed by the basil and the bocconcini. If you want to, drizzle the skewers with a balsamic vinegar reduction.
3) Mini roasted tomato tarts are easy and scrumptious. Roll out some puffed pastry dough until it’s about half an inch thick. Cut into 3 inch squares, brush with beaten egg, top with tomato slices, sprinkle with salt and pepper, and drizzle with olive oil. Bake at 350 for about 10 minutes, or until puffed up and golden.
What’s your favourite variety of tomatoes? If you’re in the mood for even more foodie goodness, check out Wanderfood Wednesday on Wanderlust and Lipstick!
So what do you do with tomatoes once you’ve got them? Here are three simple, yet delicious suggestions:
1) Serve a variety of tomatoes on a platter with a few different cheeses, some prosciutto, and an aperitif wine.
2) Make mini Caprese skewers for a crowd. Allow 2 servings for each guest, so if you’re serving ten, you’ll need 20 cherry tomatoes, 20 fresh basil leaves, 20 bocconcini, and 20 toothpicks (or cocktail picks). Thread the tomato first, followed by the basil and the bocconcini. If you want to, drizzle the skewers with a balsamic vinegar reduction.
3) Mini roasted tomato tarts are easy and scrumptious. Roll out some puffed pastry dough until it’s about half an inch thick. Cut into 3 inch squares, brush with beaten egg, top with tomato slices, sprinkle with salt and pepper, and drizzle with olive oil. Bake at 350 for about 10 minutes, or until puffed up and golden.
What’s your favourite variety of tomatoes? If you’re in the mood for even more foodie goodness, check out Wanderfood Wednesday on Wanderlust and Lipstick!
Follow us on Twitter: @searedfoodblog
4 comments:
Oh, these are BEAUTIFUL!!! Such lovely photos and great ideas for using those gorgeous tomatoes. :-)
All of these tomato suggestions sound fantastic. Right now, cherry tomatoes are in season here in Korea.
Absolutely mouth-watering post! It's so sad that most people are only used to the sad, pale tomatoes available at their local supermarkets. These pictures have me wanting!!
one of the best things about summer. I love it when my neighbors start bring over bags of them. We eat them like apples. Thanks for the great ideas!
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