Four great tomato recipe suggestions from our friend Laure — 04/08/2020
This dish (cucumber-dill-chicken salad in tomato) can be made with all kinds of tomatoes. The very large ones will be for larger appetites. But the taste will always be refreshing. The recipe is from Yammie’s Noshery, a food blog by a young mother of three from Michigan who has been blogging since she was 18 (in 2011). While Yammie’s Noshery includes regular recipes with gluten free options, she has a 100% gluten-free blog called Yammie’s Gluten Freedomthat you can also check out.
Fancy a tomato tart, anyone? If you don’t have time to make your own dough, use a flaky pastry roll from the store and bake it between two cookie sheets so it doesn’t raise too much. The intro states that this tomato-ricotta-parmesan-tart is best with heirloom tomatoes, which makes it a perfect fit for our farm tomatoes which come in all shapes and sizes!
Longing for a refreshing appetizer on a warm summer’s day? Try this chilled, smooth cantaloupe and tomato soup, an old Mark Bittman recipe from the New York Times. Unlike traditional gazpacho, the fruit is cooked, pureed and then chilled.
Laure closes out her tomato short list with this Yotam Ottolenghi pick from The Guardian: Grilled beef tomatoes with chilli, garlic and ginger (click on the link, then scroll down to the referenced recipe). They are fantastic, she says. Indeed, we say.
The Guardian’s ’20 Best Tomato Recipes’ – 04/08/2020
Because we thoroughly enjoy the Guardian, and its food section, we couldn’t resist throwing in this 4-part Tomato Top 20 list as additional inspiration:
Part I — July 22, 2019 (Claire Ptak’s tomato, rye and triple cream tart; Monika Linton’s pan con tomate; Fuchsia Dunlop’s fan qie chao dan – stir-fried eggs with tomatoes; Edson Diaz-Fuentes’s chicken tinga tostadas; Claire Thomson’s tomato fritters with butter beans and feta)
Part II — July 23, 2019 (Giorgio Locatelli’s Saturday pizza; Simon Hopkinson’s new tomato curry; Jacob Kenedy’s insalata tricolore; Fabrizia Lanza’s spaghetti picchio pacchio; River Cafe’s pappa al pomodoro)
Part III — July 24, 2019 (Georgina Hayden’s horiatiki salata – the ultimate Greek salad; Diana Henry’s roast tomatoes and lentils with dukkah-crumbed eggs; José Pizarro’s smoked sardines with salmorejo; Caroline McGivern’s green tomato chutney; Kitty Travers’s tomato and white peach sorbet)
Part IV — July 25, 2019 (Gabriel Pryce’s best tomatoes on focaccia; Marcella Hazan’s tomato sauce with onion and butter, and gnocchi; Jessica B Harris’s fried green tomatoes; Elizabeth David’s tomatoes provençales; Anna Jones’s wedding-worthy tomato tarte tatin)
Arlington Gardens Tomato Salad – 08/08/2011
The August tomato onslaught leads us to propose the following recipe, a summer classic at the farm: cut 4 or 5 large tomatoes into pieces, add a small diced onion, add cubed feta, sprinkle everything with dry or fresh thyme and basil, add pepper and dribble some of your best olive oil; mix gently. No vinegar required; the tomatoes’ own acidity suffices. It’s deliciously simple as is, but cucumbers or olives add a nice finishing touch.