Tomatoes

Even with our cool, wet spring and cool, wet early summer my tomatoes are coming on full steam. I pick some everyday now and somehow having fresh tomatoes on the counter makes dinner easy. They are so long-awaited, so sweet … Continue reading → ... Read more »

Green Curry Summer Squash Soup

I’ve had a good summer squash recipe repertoire for quite a while. But this year I’m expanding it even more. This season I am  creating customized recipe packets for a local CSA farm here in the Portland area every week. … Continue reading → ... Read more »

Perfect Green Beans (with Aioli)

I have a small garden with only a few places with really good, sunny exposure. I sow green pole beans every spring in one of those sunny places and every year I’m taken aback by how delicious they are. Once … Continue reading → ... Read more »

So Much Produce/So Little Time to Cook

It’s not that I have SO little time to cook it’s that I am preserving or u-picking or really want to be outside while the sunshine lasts. It’s the time of year where I get almost overwhelmed with the beauty … Continue reading → ... Read more »

Mid-Summer Pizza

I love pizza. I teach pizza classes, I go out for pizza but I actually don’t make pizza often enough at home. I make a good pizza dough (Jim Lahey’s recipe from My Bread, my slightly adapted version included below) … Continue reading → ... Read more »

Tomatoes

Even with our cool, wet spring and cool, wet early summer my tomatoes are coming on full steam. I pick some everyday now and somehow having fresh tomatoes on the counter makes dinner easy. They are so long-awaited, so sweet and beautiful and liven up practically any ingredient or comfortably take the main stage. And speaking of the tomato bounty and the pepper, eggplant, and corn bounty that’s upon us, I have two classes scheduled in late September that will take full advantage of these fleeting pleasures.

The first Black Krim, some Early Girls, Stupice, and Sungolds–this morning's harvest.

But back to today’s tomatoes . . . for lunch they make their way into sandwiches with a fried egg or just basil and sharp cheddar or a BLT if I really have it together. For dinner they get diced and tossed with feta and basil and maybe cucumber and lots of basil.

And there’s nothing better than that first fresh tomato sauce. In a large skillet, even the juiciest slicing tomatoes cook into a luscious sauce over high heat in just 10 minutes or so. Start with some diced onion, add the tomatoes (I never bother to peel or seed them, just dice and toss them in) and a bit of minced garlic if you like and finish with a bit of fresh basil or dried or fresh oregano. Toss with pasta or top a pizza with it. Or poach some eggs in it and eat with some good, crusty bread

This is a standard Italian dish. If you have pre-made tomato sauce it takes mere minutes and if you have fresh tomatoes it doesn't take much longer to put together a quick sauce. Top the eggs with some grated parmesan towards the end for a fancier dish and be sure to have some good bread on hand to serve with this.

If you have a little more time, I urge you to make this wonderful tart with tomatoes and goat cheese I started making last year after seeing it on David Lebovitz’s blog. It’s actually quite simple even though it does involve a crust.

Tomato and Goat Cheese Tart

And finally, if you need a picnic dish (though the tart is great for that too) and have some garbanzo beans (or white beans would probably be good too) on hand, toss them with diced tomatoes, some cucumber, maybe some arugula and/or basil and some sweet onions. Crumble some feta and dress with a vinegary dressing and you’ve got a wonderful refreshing and hearty salad.

Quick Garbanzo Bean and Tomato Salad.

Happy Cooking and Eating!