When you have a bumper crop of tomatoes, it’s good to have a plan in place. Sure we can do sauces, soups and salsas, but if you are looking for some other ways, I have a couple of ideas for you to try.
Panzanella salad is a wonderful dish to serve when you have an abundance of fresh, juicy tomatoes. This Tuscan classic is combined with bread cubes and other veggies. In fact, stale bread is even better. I toasted some chunks of day-old sourdough bread, seasoned with onion and garlic powders. The bread soaks up the tangy tomato juice and creates a hardy salad to serve with almost any meal.
I’ve also been in to creating healthy spreads and fillings. I piped a filling made of zucchini (which I also needed to use up), raw cashews, and garlic into some of the smaller, bite-size tomatoes. A sprinkling of chopped almonds and fresh herbs topped them off.
Developing ways to use what I have in the kitchen gives me such pleasure. It’s truly rewarding, and part of what I love about sharing recipes with you.
Either, or both, of these fresh tomato recipes will be cool and easy-breezy for the up-coming Labor Day weekend.
Enjoy food made fresh!
Tomato Panzanella
1 cup stale bread cubes ¼ teaspoon garlic powder ¼ teaspoon onion powder 1 cup diced tomatoes ¼ red onion, peeled and diced 2 tablespoons seasoned vinegar, or vinaigrette 1 tablespoon capers Preheat oven to 350° F. Season bread cubes with garlic and onion powder. Bake in preheated oven for approximately 15 minutes in a single layer on a baking sheet until light golden brown. Let cool.
In a medium serving bowl, toss bread cubes, tomatoes, red onion, vinegar or vinaigrette, and capers. Serve immediately. Makes 3 or 4 servings. Tip: If you don’t like the bread too soft, wait until right before serving to add and toss.
Creamy Stuffed Tomatoes
¼ cup raw cashews 1 dozen bite-size tomatoes 1 cup diced zucchini 1 garlic clove, peeled 2 tablespoons apple cider vinegar 2 teaspoons diced fresh herbs, such as chives, or parsley 2 tablespoons chopped almonds Pour boiling water over cashews and let soak for 15 minutes. Core tomatoes about ½ to 1 inch deep. Place on a serving dish.
Drain cashews. Add them to a high-speed blender. Add zucchini, garlic, vinegar, and 1 tablespoon fresh herbs. Blend on high speed until creamy. Note: Add a teaspoon of water to loosen the mixture if it is too thick to blend.
Chill the mixture for 1 to 2 hours to thicken. Place into a piping bag and pipe into each tomato. Top with chopped almonds, and remaining tablespoon of herbs. Serve cold.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
- Log in or Subscribe to post comments.
