Between kids and work and life in general, it can be hard to make time for gardening. Last night, bedtime went smoothly, and I had time to get back in the garden at dusk. My favorite time to work in the garden!
I did a little weeding and mulching. And then, I picked TOMATOES!
It feels like summer has really arrived now. 🙂
Do you grow tomatoes? How are yours doing so far?
What’s your favorite way to eat them?
Let’s do a show and tell of tomato dishes!
In the comments below, I’d love to hear about how you prepare tomatoes at your house.
I’ll get the ball rolling with our family’s go-to tomato dishes. These three tomato recipes are quick, easy, and delicious. (In fact, they’re so easy that I’m not sure they count as recipes!)
Our kids love to help prepare them, and they’ll usually eat the dishes, too…or at least take a taste!
- In a bowl, whisk together equal parts olive oil and balsamic vinegar with a couple pinches of salt. One tablespoon each of oil/vinegar will make enough dressing for ~2 people.
- If you’re feeling fancy, add a dollop of Dijon mustard, a minced garlic clove, a pinch of sugar, and/or a handful of finally-chopped parsley, oregano, or basil.
- Now, you have a choice:
- Pour the dressing over sliced tomatoes, or
- Offer as a dip for halved cherry tomatoes (toddler’s fav!), or
- Add coarsely chopped tomatoes and other veggies to the bowl and toss. Cucumbers, onions, and peppers work well.
This method works best with medium and large tomatoes.
- Slice your tomatoes 1/2 inch thick and arrange on a platter.
- Sprinkle with a few pinches of salt.
- Add a layer of cheese. I like thinly sliced mozzarella cheese or small chunks of goat cheese. (If you use a “salty” cheese, skip the salt in step 2.)
- Chop up a generous handful of basil. (I use scissors to cut thin ribbons, and delegate this task to little ones since kid scissors can do the job!)
- Sprinkle the basil on top and enjoy!
This is my favorite way to use up lots of cherry tomatoes.
- Preheat oven to 400 degrees.
- Line a rimmed cookie sheet or cake pan with parchment paper or aluminum foil for easy clean-up.
- Fill the pan with a single later of cherry tomatoes. (You could coarsely chop larger tomatoes here, too.)
- Drizzle generously with olive oil and sprinkle on salt and pepper to taste.
- Stir well.
- Roast in oven until the cherry tomatoes start to burst open, usually about 10-20 minutes.
You can use the roasted tomatoes as a stand-alone side dish or serve over your favorite noodle. I’ll usually save the extra to put on my eggs the next morning or two. 🙂
Now, I’d love to hear from you.
What are your favorite ways to eat tomatoes in summer time? Tell me about them in the comments below!