Tuesday, July 20, 2010
Brace yourself for the onslaught of summer tomatoes. I especially love baby tomatoes. They're versatile, easy to use and as the band Cameo says, "They taste like Can-day." Get them at your local farmers' market now through September. Baby tomatoes come in a vibrant array of varieties, so the more you mix and match, the more colorful, tasty and healthy your meals will be.
Here are some super quick and easy recipes you can make with baby tomatoes throughout the season.
One Recipe, Many Uses
Slice the tomatoes in half and catch their juices in a big bowl. Mix with minced fresh garlic, torn basil leaves, olive oil, salt and pepper to taste. Let sit for a few minutes to let the flavors meld. Then, toss over:
A piece of fish, chicken or steak hot off the grill.
Hot pasta like farfalle or spaghetti and finish with lots of grated parmesan or pecorino cheese.
Some garlic-rubbed, grilled bread for a great bruschetta appetizer.
Slice tomatoes in quarters, catch their juice and mix with chopped red onion, garlic, cilantro, jalapeno, lime juice and zest, salt and pepper to taste. Let the flavors meld and use as chunky salsa for chips, over grilled quesadillas, or fish or skirt steak tacos.
Also, check out this 15 minute roasted tomato pasta recipe I wrote last summer.