When I was a kid, my neighbors grew the juiciest, best-tasting tomatoes in their back garden. They became a hallmark of summer and to this day, I believe tomatoes are one of the best things about this season.
Let’s celebrate peak-season tomatoes! Here are seven tips for making the most of tomatoes this summer.
Sliced. Swiss Family Sandwiches and Vegan Caprese Salad are fast weeknight supper crowd-pleasers.
Chopped. You only need a few chopped heirloom tomatoes, mozzarella, chopped basil and olive oil for a colorful no-cook pasta sauce.
Puréed. There’s nothing like icy cold Classic Gazpacho on a blistering hot day.
Salsa-ed! Fresh Salsa is summer’s must-have condiment for grilled steaks or shrimp, brown rice (a Sure Deal) and beans, scrambled eggs and of course, chips.
Grilled. Grilled cherry tomatoes are tops on fish, chicken, pasta and toast points. Simply toss tomatoes with olive oil, garlic and herbs then cook in a grill basket until charred.
Stored. Keep tomatoes at room temperature until ripe and then use within a day or two. (When storing tomatoes, avoid refrigeration because it affects their flavor and texture.)
Preserved. Roasted, dehydrated or stewed — savor the season by saving a taste of summer for later.
What are your favorite ways to enjoy summer’s tomato harvest? Let me know in the comment’s section below.
