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My garden is thriving this year which has me thinking I must have done something extra to it. I didn’t realized the obvious answer until recently when, Lynne {from Dreams On34th Street} commented to me about the fruits and vegetables ripening earlier than normal and the “amazing summer” we are having. Normally, the temperature in the Northwest will be in the mild 70s and 80s and any hotter doesn’t occur until August. If this weather is here to stay through September, I will be harvesting more tomatoes than usual. I’m Looking forward to that!
Here are some ways I’ve been using tomatoes this season by incorporating them in simple mixed greens and roasting to use in appetizers, with pastas, and quinoa salads.
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This is my easy go-to summer salad of tomato, mozzarella, and basil. You can find two similar recipes for this salad here and here.
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Layer sliced tomatoes, mozzarella cheese and basil in a platter. Drizzle the salad with olive oil and aged balsamic vinegar.
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Sprinkle it with salt and pepper and you’re done.
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A crusty French baguette is a perfect compliment.
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The abundance of tomatoes harvested at the peak of ripeness are great for roasting.
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Preheat the oven to 400 degrees.
Place tomatoes, garlic cloves, fresh thyme sprigs in a rimmed baking sheet lined with parchment paper. Drizzle a few tablespoons of olive oil over it and sprinkle with salt and pepper, roast for 30-45 minutes until the tomatoes are soft and caramelized.
Toss roasted tomatoes with pasta, olive oil, parmesan cheese, and fresh basil.
Combine roasted tomatoes with quinoa, olive oil, fresh parsley, salt and pepper.
Make hors d’oeuvres using roasted tomatoes on baguette slices with goat cheese and fresh thyme.
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Tomato season is here…homegrown or store-bought, enjoy the abundance and the varieties available at this time of year.
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Posted by Kay
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