It's August, and that means summer is starting to wind down. Before we enter the crisp days of autumn, however, we have many more sunny, hot days and—this is the important part—garden fresh tomatoes. Whether you grow them yourself or buy them at a farmers' market, this is the time to savor meaty, succulent slices of tomato on toast slathered with mayo and topped with bacon and crisp lettuce. (If you can find lettuce that's safe to eat.)
Of course BLTs are not the only way to enjoy juicy tomatoes. Salads of every stripe (I am partial to the traditional caprese), oodles of pasta dishes, soups, casseroles, stuffed tomatoes, and more. The EYB Library supplies endless inspiration for using the bountiful harvest. There are more than 44,000 recipes using tomatoes (and with tomato in the title) currently available online! Here are some favorites to get the ball rolling:
- Sweet and hot tomato chutney (Tamatar nu chatni) from Made in India, Cooked in Britain by Meera Sodha
- Curried lentil, tomato and coconut soup from Essential Ottolenghi by Yotam Ottolenghi
- Tomato and mozzarella risotto from River Cottage Veg by Hugh Fearnley-Whittingstall
- Aubergine, chickpea and tomato bake (Musaqa’a) from Falastin by Sami Tamimi and Tara Wrigley
- Tomato vinaigrette from Salt, Fat, Acid, Heat by Samin Nosrat
- Tomato jam from Food in Jars by Marisa McClellan
- Tomato salad with pomegranate molasses (Gavurdagi salatasi) from Persiana by Sabrina Ghayour
- Roasted tomato rustic tart from Fresh from the Farm by Susie Middleton
2 comments
Fyretigger
This makes a wonderful tomato jam that goes splendidly on a cheese or charcuterie board and is luscious with a grilled cheese sandwich, either on the side as relish or cooked right into the middle.
Kinhawaii