I was excited about our summer garden and I wrote about it here. But for whatever reason, maybe our record-breaking cool summer or my not-so-diligent weeding, the season’s harvest has been less than hearty. Only the tomato plants thrived. So I am treasuring our tomatoes.
Our garden’s poster child and my kitchen’s muse. I’m not normally a tomato fan, but these homegrown varieties are a different story. TJ and I love to eat them on toasted tomato sandwiches. Just toast, light mayo, sprinkling of Lawry’s Season All and sliced fresh tomatoes. Yummy.
- 2 Cups tomatoes, finely chopped and juices drained
- 1 Cup fresh basil, thin strips
- 2 fresh garlic cloves, minced
- 1 Tbs. sugar
- 2 Tbs. extra virgin olive oil
- 2 Tbs. balsamic vinegar
- 1/2 Tbs. salt (or less to taste)
- 1/2 Tbs. pepper
Toss ingredients and let stand in the refrigerator for at least 1 hour to let the flavors blend. Serve with sliced bagette, crostini or crackers. I even toasted a buttered, parmesan-topped hoagie bun and enjoyed an open-faced bruschetta sandwich for lunch. That alone was worth the effort of weeding and digging and planting tomatoes. Not so sure I can say the same for the sorry looking squash.
I’d love to hear about your favorite tomato recipes. What’s in your kitchen?