Make The Most Of Tomatoes

The end of summer is fresh produce heaven, which includes delicious vine ripened tomatoes. What do you do when you have a tomato abundance?
Here are some tips for making the most of the end of summer tomatoes.

Sliced: Incorporate into sandwiches or add to basil and mozzarella for a Caprese Salad.

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 an icy cold gazpacho on a warm day.

Salsa: Fresh salsa is a must have condiment for grilled steaks or shrimp, brown rice and beans, scrambled eggs, and of course, chips.

Grilled: Toss cherry tomatoes with olive oil, garlic, and herbs. Then cook in a grill basket until charred. Top fish, chicken, pasta, and charred slices of bread.

Stored: Keep tomatoes at room temperature until ripe and then use within a day or two. Don’t put them in the refrigerator as it affects their flavor and texture.

Preserved: Roasted, dehydrated, or stewed – savor the season by saving a taste of summer for later.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

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