Tomato Cornucopia

Fresh tomatoes are lovely to look at, and the leaves are delightful to smell. Tomato leaves can have a pleasant, earthy aroma, but are better left just looked at. The jury is still out if there is a safe amount of tomato leaves to consume, so let’s err on the side of caution and stick to enjoying tomatoes without any leaves thrown in.

This time of year, though, we may have beyond a bumper crop of tomatoes in our garden, or market prices may be irresistible. Here are some ideas for using extra tomatoes.

Caprese Salad: Arrange luscious ripe tomato slices on a large serving plate with fresh basil leaves and either mozzarella rounds, or slices of extra-firm tofu. Drizzle with balsamic vinegar, a bit of olive oil and a sprinkle of cracked black pepper.

Avocado/Tomato Salad: Cut ripe tomatoes into chunks and toss with diced or cubed avocado, shaved pecorino-Romano or flaked feta, and a splash of your favorite salad dressing.

Pico de Gallo: Make this one of your summer condiments! Dice ripe tomatoes (save the juice if you can) and mix with diced sweet or red onions, chopped chilies (choosing the heat you like) and shredded cilantro and lime juice. If you would like the flavor without the heat, use chopped bell peppers.

Stuffed Tomatoes: Scoop out the tomato interiors (leave about ½ inch inside, so the tomato can hold the filling; save the scooped-out contents to use in cold soups or sauces). Fill with stuffing (perhaps there is some in the freezer?) or left-over mashed potatoes or fried rice, and bake, microwave or air fry until warm. For a cold stuffed tomato, chop fresh mushrooms, leftover roasted or baked potatoes or cooked lentils, sour cream or Greek yogurt, toss with fresh breadcrumbs or croutons, and your favorite salad dressing.

Blistering Tomato Sauce: no one wants to stand over a stove for too long in the summer. This is a quick dish to prepare: sauté fresh, chopped garlic in olive oil; throw in small whole tomatoes, halved larger tomatoes or whole cherry tomatoes, cover, and allow to cook until they burst; time will depend on the ripeness of the tomato and the amount of heat. Smoosh the tomatoes and serve as a hot sauce or chill and use as a base for a dip, cold vegetable soup or to top pizza or pasta. If you are feeling adventurous, and have the grill on, you could try doing this in a grill-proof, covered pot. Someone told us they used this, chilled, as an ingredient in their Bloody Mary.

Fast Shakshuka: Microwave chopped garlic, onions and bell peppers with a small amount of margarine until soft. This step can be done on the stove; we just wanted to minimize summer stove time. Transfer into a large skillet and add chopped, ripe tomatoes, stirring until tomatoes are soft. You can season with shredded fresh parsley, dried cumin, or chili powder, fresh lemon juice or cracked black pepper, depending on your taste preference. Traditionally, eggs are poached in shakshuka; cubed silken tofu works well. Serve shakshuka, fresh and bubbly from the pot, or cool and serve as a refreshing hot weather entree.

Fresh Tomato Basil Soup: Cook chopped tomatoes with garlic, onions, and vegetable broth in a slow cooker until soft. Blend in a blender or food processor until smooth. Allow to chill for about an hour and serve with a fresh salad or sliced cucumbers. This freezes well for winter soups and sauces.

Tomato Jam: Another great summer condiment!  Cook fresh chopped tomatoes with a small amount of sweetener and vinegar until tomatoes are soft. Chill and serve as an entree condiment, to top biscuits or corn bread, use as the “T” in a BLT or include in sandwich wraps or to top potatoes.

Freezing Whole: If there are just too many tomatoes to use right now, smaller tomatoes can be frozen whole. They will get mushy but will retain their summer flavor when used later in the year for soups, sauces, tomato jam, tomato puree or salsa. 

Please contact the writer at foodprof2@gmail.com for health or nutrition questions or ideas for upcoming columns.