Tomato inspiration

What started out as a charmingly laid-back summer rushed to its end.  School has started, and with it, a tighter schedule.

The transition seems like a good time to reflect back on some of the summer projects.  It feels a teensy bit mean to do this as tomatoes wind down their season, at least in our neck of the woods.  But I think for perhaps the first time, we had our surfeit of ripe tomatoes.  Here’s a few of the simple way we used them, in addition to canning salsa, and regular doses of pico de gallo.

One of the simplest meals, and a nice breakfast or lunch is to simply saute with a couple of eggs over-easy, and top with basil and crumbled cheese (queso fresca here, or you could use feta).

 

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I made a few quick pasta sauces. This is tomatoes, onions, peppers with sausage from a local butcher I discovered!


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Several times, I threw a bunch into my Pyrex with onions, garlic, olive oil, salt, pepper and fresh herbs.  I roasted them at about 450 until they collapsed and browned slightly, then pureed them into a tomato sauce.  They turn intensely sweet and a little bit creamy.

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The abundance of tomatoes was joined by tons of peppers.  I made a quick piperade that we tossed with various things–pasta, on pizza, with chicken for fajitas.

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Tim loves bulgur or couscous salads to pack for his lunch.  Herbs, vegetables (onions, tomatoes, peppers, cucumber), cheese (queso fresca or feta), lemon or lime juice or vinegar, olive oil.

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And homemade pizza has become a standby at our place. Garlic, olive oil, thinly sliced tomatoes, garlic and herb goat cheese, kalamata olives, and fresh basil tossed on after it comes out of the oven.

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One thought on “Tomato inspiration

  1. mdiber05 August 28, 2013 at 11:51 am Reply

    I made tomatoe pie for the first time! It was br mustard on the crust first then cheese,sliced tomatoes, and herbs. It was supposed to be herb de provence and I improvised a little and then got some at market!

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