Tomato Basil Salad
- 1 Large heirloom tomato ((1 per person))
- fresh basil
- Sprinkle of Sugar
|Chop the tomatoes into bite sized pieces and add to a nice, big bowl|
|Roll several leaves of basil together and chop roughly. Add them to the bowl as well.|
|Sprinkle a bit of sugar over the tomatoes and basil and mix them up.|
|Allow to sit for a few minutes before serving so the juices start running.|
This is such a great and simple recipe. It takes no time to prepare and it’s always a huge hit, especially when you have lots of color and texture from various kinds of tomatoes.
And this is a new favorite this summer…
- 2 Lg. garlic cloves
- 3/4 Tspn. kosher salt
- 2 Medium tomatoes (make sure you're using vine ripened. It makes all the difference)
- 1 Tbspn balsamic vinegar
- 1 Tbspn sherry vinegar
- 1/4 Tspn fresh oregano
- 1/2 cup extra virgin olive oil
|Smash the garlic cloves with the flat of your knife and mince together with the salt on a cutting board until super fine. You don't want large garlic chunks.|
|Add the tomatoes and keep chopping until it's very fine. Place it all in a small bowl. It should be beautifully juicy.|
|Add the vinegars and the oregano.|
|Whisk the olive oil in slowly to form an emulsion.|
|Let the vinaigrette sit a bit for the flavors to meld and then use with abandon! Sooooo good!|
This recipe is from the New England Open House Cookbook by Sarah Leah Chase (which is also my favorite cookbook this summer) and it’s delicious on everything from grilled fish, to eggs, to a plain old salad!
And now a few from around the web that are also amazing…
Use this for cocktails, risotto, fish etc. Somehow it screams out for vodka in my mind. Wonder why that is???
Fresh tomato sauce:
Loved this recipe (and I’m enjoying her new show. So glad it’s not yet another ‘food gameshow‘). I grate tomatoes for my paella but hadn’t tried it with tomato sauce. It works beautifully.
Uncooked Tomato Sauce:
I’m a fan of uncooked sauces. I’ve also made a version where after the tomatoes steep for a bit, you pour the juice off and cook just that down so it’s not so watery. It works really well and doesn’t detract from the fresh flavor since all the veggies are still raw.
Tomato Tarte Tatin:
I haven’t made this yet, but I’m going to! Im a big fan of the blog (Manger – there’s also a great cookbook) and the food and this looks beyond amazing.
And that’s my tomato round up, at least for this season. There is such an abundance of tomatoes out there right now I hope you have time to play around with some recipes!