Fresh summer tomatoes are finally in season! Swept up in the idea that I might eat tomato salads with every meal, I bought ten pounds of tomatoes from the Collingswood Farmers’ Market: Viereck Farms Green Zebra/Cherry, Savoie Organic Farm Saladette/Cherry, and DanLynn Farms Ceylon/San Marzano.
Check out the below recipes to make use of your summer tomatoes!
macerated tomato salad
yield: 2-3 servings
This is a lightly dressed raw tomato salad that draws out the natural sweetness of summer tomatoes. You are not confined to use these ingredients and can add or substitute. Finely sliced yellow or red onion is a nice addition.
*20-25 cherry tomatoes, halved or quartered wedges
1 garlic clove, minced
1-2 TBSP olive oil, good quality
splash balsamic vinegar, good quality
fresh dill or basil, garnish (optional)
pepper, to taste
*Adjust the amount of tomatoes to your need. Prepare less for single serving.
Wash and dry tomatoes. Cut wedges and place into a mixing bowl. Generously season the tomatoes with salt and lightly toss. Set aside for 10-15 minutes at room temperature to macerate. The salt will draw out the tomato juices and create a flavorful salad.
While the tomatoes macerate, mince the garlic clove and prepare the dill (or basil), if using.
When ready to eat, add garlic to tomatoes and drizzle with olive oil and a splash of balsamic vinegar. Lightly toss the tomatoes and garnish with dill and freshly ground pepper. Taste and adjust vinegar or salt/pepper as needed.
Note: This recipe can also be used to make bruschetta. Omit the dill and use basil. Thinly slice and toast a crusty bread loaf. Garnish tomatoes with grated or shaved parmesan.
rustic roasted tomatoes
yield: 2-3 servings
Roasted tomatoes are easy to prepare and can be eaten as is, or to enhance other dishes. These roasted baby heirloom tomatoes were for a tomato sauce that landed in baked ziti. Try roasting whole garlic cloves, halved shallots and thyme with the tomatoes to impart more flavor.
12-15 small heirloom or cherry tomatoes, as many as you want to roast
Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
Wash and dry tomatoes and remove the green stem. Keep whole.
Place tomatoes in a large mixing bowl and drizzle with olive oil. Less is more. Gently stir the tomatoes to lightly coat with oil and season with salt and pepper.
Place tomatoes on the lined sheet pan and spread evenly.
Bake for 40 minutes or until the skin is cracked and caramelized.
yield: 4 pints
Tomato jam is fancy ketchup. It is highly sweet and finishes with a spicy kick from the pepper flakes. This batch of tomato jam has been enjoyed as a dipper for roasted potatoes, in the place of ketchup on a turkey burger and mixed into salad dressing. How will you use your tomato jam?
5 lbs tomatoes, cored and finely chopped
3½ C granulated sugar
½ C fresh lime juice
2 tsp grated peeled fresh ginger
1 tsp ground cinnamon
½ tsp ground cloves
1 TBSP sea salt
1 TBSP red pepper flakes
Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer.
Stirring regularly, simmer the jam until it reduces to a sticky, jammy mess. This will take between 1-2 hours, depending on how high you keep your heat.
When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space.
Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.
When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.
recipe from food in jars by Marisa McClellan