Tomatoes
Good Humus grows a variety of amazing Heirloom
Tomatoes, Marvel Stripe and Brandywine to name a few, as well as Big Beef
slicers and Early Girls
Garden Gazpacho
Because this soup is served cold, you can make it at least several hours in
advance. Do not serve it straight from the refrigerator; thought-for best
flavors let it sit at room temperature for 20-30 minutes.
3-4 Tomatoes-peeled if desired, cored and quartered or cherry tomatoes
1 medium sweet onion quartered
1 red or green bell pepper seeded and cut into pieces
2-3 large garlic cloves minced
1 cucumber peeled and cut into 8-10 pieces
1-1 /12 tablespoon balsamic vinegar or fresh squeezed lime juice
1 Tablespoon olive oil
½ teaspoon Angostura bitters
½ teaspoon salt
Freshly ground pepper
8-10 fresh basil leaves minced
In a food processor, combine tomatoes, onion, pepper, garlic and cucumber.
Pulse until almost pureed (You should have a few bits of vegetable left)
Stir in 1 tablespoon of vinegar or lime juice, olive oil, bitters, salt,
pepper and basil. Refrigerate for at least 1 hour before serving. Remove
from refrigerator about 20 minutes before serving and taste for seasoning,
adjust with vinegar or lime juice, salt and pepper, serve cold, garnished
with garlic flavored croutons.
Tomatillo, Tomato and Panela Salad
Panela is a mild Mexican-style cheese sold in many supermarkets. If you
can’t find it, use mozzarella instead.
½ pound Tomatillo
¼ cup orange juice
¼ cup lime juice
About ¼ teaspoon salt
About ½ teaspoon pepper
½ pound firm ripe tomatoes
¼ pound Panela cheese
1 tablespoon chopped fresh cilantro leaves
Pull off and discarded Tomatillo husks. Rinse Tomatillo and thinly slice,
put in a bowl.
Add orange juice, lime juice, salt and pepper mix together gently. Rinse,
core and thinly slice tomatoes. Cut cheese into very thin slices. Arrange
sliced Tomatillo, tomatoes and cheese on a platter, and pour orange juice
mixture over salad. Sprinkle with cilantro and season with salt and pepper.
Salsa Verde
3 ripe tomatoes
4 fresh Anaheim chilies
3 green onions
2 cloves garlic minced
1/4 cup chopped cilantro
Broil chilies and tomatoes, turning as needed until vegetables are charred
on all sides., about 5 minutes. Cool, and peel. Finely chop chilies and
tomatoes and mix with the other ingredients Salt and pepper to taste.
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Green Beans and Corn with
Tomato
4 medium ears corn
2 medium ripe tomatoes (about 1 lb.), cored and cut into 1/2-inch cubes
1 Tb extra-virgin olive oil
1 Tb red wine vinegar
1/4 cup minced fresh herbs (especially basil, tarragon, chives, parsley, and
cilantro)
salt (~ 1/2 tsp.)
freshly ground black pepper
1 lb. green beans, ends snapped off
Remove the husks and silks from the corn. Cut the ears in half crosswise
with a chef's knife, stand each piece on its cut end, and slice downward
several times to remove all the kernels. (Discard the cobs.) You should have
about 2 1/2 cups of kernels. Bring several quarts of water to a boil in a
large pot. While waiting for the water to come to a boil, combine the
tomatoes, oil, vinegar, herbs, and salt and pepper to taste in a large
serving bowl. Set aside. Add the beans and salt to taste to the boiling
water. Cook for 3 minutes. Add the corn and continue cooking until the
vegetables are tender, 2 to 3 minutes longer. Drain, shake dray, and then
spread out the vegetables over a clean towel so they dry quickly. Let cool
to room temperature. When the beans and corn are just barely warm (this will
take about 10 minutes), toss them with the tomato mixture. Adjust the
seasons. Serve at room temperature. (The salad can be covered and set aside
for up to 2 hours.)
Big Tomato Sandwich
Taking the feast or famine approach, we live on tomato sandwiches from the
moment tomatoes appear in the market to the first killing frost. Then none
until next year. Crusty, strong textured ciabatta is the ideal bread. The
holes drink in the juice, but the bread is strong enough that is won’t fall
apart. These big stuffed breads look great, taste great, and are invariably
messy to eat. Tomatoes of choice are Brandywines, Striped German.
1 large 1- pound load ciabatta
Herb vinaigrette
2 or more big ripe juicy tomatoes
1 large yellow or red bell pepper
4 oz of fresh mozzarella, goat or other favorite cheese, sliced
sea salt and ground pepper
The Herb Vinaigrette
¼ cup basil leaves
1 tablespoon chopped marjoram
1 tablespoon chopped parsley
1 small garlic clove minced
1/3 cup olive oil
4 teaspoons aged red wine vinegar
Sea salt and pepper to taste
Slice the top third of the loaf of bread and set it aside. Pull out the
inside, (you can make it into bread crumbs). Paint the inside of the bread
with some of the dressing, and then make layers of slice tomatoes pepper,
and cheese. Bathe each layer with the dressing and season with salt and
pepper. Add the top, press down, and then cut into quarters or sixths. This
packs well if wrapped tightly. For the Vinaigrette-finely chop the herbs
with the garlic, then add the olive oil the vinegar, and salt. Taste and
adjust the seasoning if needed.