TIP OF THE DAY: Ways To Use Fresh Summer Tomatoes
Sometimes, the government bodies that approve food holidays are way out of whack. Fresh Tomato Day is April 6th. National Tomato Day is June 1st. October is National Tomato Month.
In California and Florida, the two states that grow the most tomatoes, you can probably get a fresh tomato in April and most certainly in June. But people in the majority of the U.S. will have to make do with cherry tomatoes or less flavorful locals or imports until the peak summer tomatoes arrive. Everyone knows that the most lush, juicy, locally-grown and freshly-picked tomatoes are available nationwide in August. So why promote tomatoes when the best ones are out of season?* Thus, for the first time, THE NIBBLE is declaring its own food holiday. For us, August is National Tomato Month! Whatever the time of day, there’s something delicious to be made with fresh tomatoes—even cocktails. There are lots of recipes that do well with canned tomatoes. Don’t waste pricey fresh tomatoes on them. Instead, go for uncooked or lightly cooked recipes, where the fresh tomato taste sings. Our summertime favorite is a simple combination of heirloom tomatoes, goat cheese, fresh basil, olive oil and balsamic vinegar (a Caprese salad with chèvre instead of mozzarella). |
![]() Tomato crostini, with both red and yellow tomatoes. The recipe is below. Photo courtesy Gaea Olive Oil. |
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But this Saturday, we’re going whole hog (whole tomato?) with tomatoes in every dish of every meal. We put together this recipe list, and will decide exactly what to make on the big day. We know that a tomato tart will be on the list. FRESH TOMATOES FOR BREAKFAST |
![]() Fresh tomatoes and peaches, grilled with cheese. Photo courtesy Eat Wisconsin Cheese. |
FRESH TOMATOES IN FIRST COURSES, SIDE DISHES & MORE |
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FRESH TOMATOES FOR DINNER & DESSERT Bruschetta and crostini are popular hors d’oeuvres that are easy to make. They also can be served as a first course or a light meal, with salad and/or soup. The difference between them is the size of the slice, plus grilling versus toasting. Bruschetta is made from a loaf of bread that’s three or four inches in diameter; the bread is then grilled. Crostini are cut from a loaf about two inches in diameter and toasted rather than grilled. Can you toast a larger slice and grill a smaller one? Go for it! Ingredients 1. CUT the tomatoes into triangular pieces (see photo at top of page) and place in a bowl. Chiffonade the basil leaves and add to the tomatoes. Season lightly with olive oil and balsamic vinegar, plus salt to taste. 2. SPREAD the goat cheese on plain or lightly toasted baguette slices. If not using cheese, brush the slices lightly with olive oil. Top with the dressed tomatoes and basil. Finish with a grind of fresh pepper.
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