Food & Drink How to Make the Most of Gorgeous Late-Summer Tomatoes

09:17  14 september  2017
09:17  14 september  2017 Source:   grubstreet.com

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A fresh, loose sauce of sticky garlic and cherry tomatoes can be mind-blowing this time of year. Photo: Melissa Hom. I didn’t really intend to spend a recent afternoon elbow-deep in tomatoes , but the timing was right: I came into 30 or so pounds of “seconds” — organic, gorgeous

I didn’t really intend to spend a recent afternoon elbow-deep in tomatoes , but the timing was right: I came into 30 or so pounds of “seconds” — organic, gorgeous , but imperfect For the next couple of weeks, you can make the best late - summer pasta sauce there is, though it’s probably the most

  How to Make the Most of Gorgeous Late-Summer Tomatoes © Provided by Grub Street

I didn’t really intend to spend a recent afternoon elbow-deep in tomatoes, but the timing was right: I came into 30 or so pounds of “seconds” — organic, gorgeous, but imperfect — and quickly turned that into sauce. It was a bit of a production — that’s a lot of tomatoes — and frankly, I’m not even sure it’s worth it. But oh well. I cored these babies, one at a time, cut ‘em up, cooked them with oil and salt and basil, and froze them. The whole process actually made me look forward to January, when it’ll pay off in spades.

We think of tomatoes as summer food, and they’re the best thing to eat right now. For the next couple of weeks, you can make the best late-summer pasta sauce there is, though it’s probably the most ingredient-dependent pasta sauce, too. That is, if you do this with supermarket ingredients, you’ll be rewarded with decent sauce. If you do it with Sun Gold cherry tomatoes; fresh-picked basil; strong, ultrasticky garlic; and top-notch olive oil (mine happened to be Californian), you’ll end up with something mind-blowing.

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How to cook with and preserve to tomatoes to make the most of summer 's best fruit. Latest . Recipes. Videos.

Get creative with these tips on utilizing your late summer tomato haul. Here are some tips on making the most out of your haul to keep your and your loved onesí tomato enthusiasm alive throughout the seasons.

Getting the ingredients is the hardest part — the actual prep and cooking are simple. Let’s say for two servings you want 30 or 40 cherry tomatoes, cut in half. You want a couple of big cloves of garlic (or a few smaller ones), slivered, and, say, a quarter cup of oil — maybe a little more. A small fresh chile is not a bad addition.

As you start the water for the pasta, grab a medium pan and begin cooking the garlic in the oil very slowly (add the minced chile, if you’re using it). By the time the water boils, the garlic should have begun to color. Add the halved tomatoes to the garlic and crank the heat a bit. A minute or two later, start the pasta. I’d use long pasta for this if you have it, but I’m not slavish about shape. A decent serving size is 75 grams, but 60 is good for a snack, and 100 if you’re hungry.

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Truthfully, I have been dying to tell you how to make a killer summer cheeseboard for like ever. Toss well, making sure the tomatoes are coated in olive oil, herbs, garlic, salt and pepper. This is the most stunning gorgeous cheeseboard I’ve ever seen!

If you've been eyeing those gorgeous tomatoes at the market and wondering what it might take to turn them into jars of sauce, wonder no more . I used Big Boy tomatoes — your basic summer slicing tomato Check out this tutorial for making tomato sauce with canned tomatoes : → How To Make

When the tomatoes have broken down a bit, throw in a lot of roughly torn basil leaves — an entire supermarket-size bunch isn’t too much. Add salt and pepper, of course, and toss the whole thing together. It does not need cheese; a little shredded basil on top of it all is nice.

That’s of course very, very straightforward, but I’ve also been loving a tomato recipe that’s a little more involved, and a little more surprising. My partner Kathleen had been making this peach galette, or crostata, or free-form tart, that I used to do a lot. Recently, she decided to do that with cherry tomatoes. It ends up being a kind of semi-sweet, not-quite-dessert thing that you still want to eat after the main course. I don’t know how to describe it, traditionally, but it was beautiful, unusual, and fabulous.

Barring any cruelly surprising weather, there should be about a month left for tomatoes around here. I’m all in.

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Every year when late summer rolls around and we enter into “ tomato season” I begin to crave this simple, flavorsome tomato sauce. Love your site and gorgeous photos and the Deruta dishes. If I’m making about a gallon of sauce (from all of my garden fresh tomatoes ), how many bay leaves

I’m sure it’s weird, but excessive amounts of gorgeous summer produce get me so excited. I immediately start making plans about how to preserve it and what to do with it later on. Way more than you wanted to know about canning tomatoes . Am I right? Fill the jar half to three-fourths full with

Kathleen’s Free-form Tomato Tart

Makes: 8 servings

Time: About an hour

1¼ cups all-purpose flour

Pinch salt

2 tablespoons white sugar

8 tablespoons (1 stick) cold (frozen is okay) butter

1 egg yolk

30 to 40 cherry tomatoes, or the equivalent in other fruit

a drizzle of olive oil

a teaspoon or 2 of pesto (optional)

Combine the flour, salt, and sugar in a food processor and pulse a couple of times. Cut the butter into chunks, and add it, along with the egg yolk. Process until the butter is integrated. Transfer the mixture to a bowl; add cold water, a little at a time, until you can gather the mixture into a ball; wrap in plastic and refrigerate or freeze until cold. (You can hold this in the fridge for a day or two, or freeze until it dries out, which will be weeks later.)

Heat the oven to its maximum. Roll the dough into a well-floured peel. Do a nice job of arranging the tomatoes, or just throw them on there. Sprinkle with olive oil and dab with a little pesto. Bake until the crust is nicely browned, turning it occasionally if it’s browning unevenly. This is best served after it cools enough to not burn your tongue.

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When we visited the market last week we were hoping to find the ingredients to show you how to put together a late summer floral arrangement. Delicious, freshly cut heirloom tomatoes don’t stand much of a chance on our dinner table. How gorgeous is this? I love it!

How much do I love tomatoes ? Let me count the ways. I eat them in some form or another most Because while I love tomatoes of all kinds (heirlooms in particular), sizes, and colors it is the late So, reaching once more for my favorite manual on jam and jelly making , the little gem of a book Until the very last spoonful is used up this jam shall be a reminder of this year's gorgeous Seattle summer , of

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