Summer Tomatoes

 

Ok, I know summer is almost over, but let’s be honest, even with this week’s cool-front Texas will probably be hot at least another month. During the hot summer months, mouth watering tomatoes come into season. 

Martha Stewart’s website has a little article just for tomatoes (http://www.marthastewart.com/photogallery/tomatoes). Even though Martha is not vegetarian or vegan, a ton of the recipes she includes are. Below I am posting two vegan and two vegetarian recipes.

Also, I think the opening section to the article is great because often we walk into grocery stores not knowing what good produce really looks like:

 

Tomato Basics

Whether homegrown or store-bought, fresh tomatoes are the star of summer meals.

In Season: Tomatoes are at their most flavorful in summer.

What to Look For: Often, the best-tasting tomatoes are grown locally. Look for ones that yield slightly to pressure and are fragrant and heavy for their size. The skin should be smooth, brightly colored, and free of blemishes.

How to Store: Keep tomatoes at room temperature until ripe, and then use within a day or two. Don’t refrigerate them, as it will affect their flavor.

 

TOMATO, CORN, and AVOCADO SALAD

Ingredients

  • 1 ear corn (husk and silk removed; tip cut off)
  • 2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)
  • 1 avocado, halved, pitted, peeled, and diced
  • 2 scallions, thinly sliced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon vegetable oil, such as safflower
  • Coarse salt and ground pepper
  • Directions 
  • Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.

ROASTED TOMATO and EGGPLANT SOUP

Ingredients

  • 3 pounds plum tomatoes, (about 12), cored and halved lengthwise
  • 1/2 pound carrots, cut into 3/4-inch pieces
  • 10 garlic cloves
  • 4 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 large eggplant, (1 1/2 pounds), cut into 3/4-inch chunks
  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • 2 teaspoons curry powder
  • 1/2 cup chopped fresh cilantro, for serving
  • Toasted rustic bread, for garnish (optional)
  • Directions

  1. Preheat oven to 425 degrees. with racks on top and bottom. On a rimmed baking sheet, toss together tomatoes, carrots, garlic, 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer, with tomatoes cut sides down.

  2. On another rimmed baking sheet, toss together eggplant, chickpeas, curry powder, remaining 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer. Place both sheets in oven (tomato mixture on top rack). Roast until tender, tossing mixtures halfway through, about 45 minutes.

  3. Using tongs, peel off and discard tomato skins. Puree tomato mixture (including juices) in a blender or food processor until smooth. Transfer to a large pot. Stir in eggplant mixture; thin with 3 to 4 cups water. Bring to a simmer over medium heat. Season with salt and pepper. Serve, sprinkled with cilantro; garnish with bread, if desired.



    BAKED EGGS in TOMATOES

    Ingredients

    • 4 large beefsteak tomatoes
    • Coarse salt and ground pepper
    • 1/2 cup fresh or frozen corn kernels
    • 4 large eggs
    • 2 teaspoons snipped fresh chives
    • 1/4 cup grated pecorino or Parmesan cheese (1/4 ounce)

    Directions

    1. Preheat oven to 350 degrees. Line a 9-inch baking dish or pie plate with parchment. With a serrated knife, cut off the top 1/2 inch from each tomato. With a spoon or a melon baller, gently remove seeds and inner membrane, being careful not to break through flesh of tomato. Place tomatoes in dish and season with salt and pepper.

    2. Divide corn among tomatoes. In a medium bowl, whisk together eggs and chives and season with salt and pepper. Divide egg mixture among tomatoes and top with cheese. Bake until egg mixture is set, 45 to 50 minutes. Serve warm.
So, I know cold soup is a little bit scary, but it is DELICIOUS, especially in the summer when it is way too hot for warm food. 

CHILLED FRESH TOMATO SOUP

Ingredients

  • 4 large beefsteak tomatoes
  • Coarse salt and ground pepper
  • 1/2 cup fresh or frozen corn kernels
  • 4 large eggs
  • 2 teaspoons snipped fresh chives
  • 1/4 cup grated pecorino or Parmesan cheese (1/4 ounce)

Directions

  1. Preheat oven to 350 degrees. Line a 9-inch baking dish or pie plate with parchment. With a serrated knife, cut off the top 1/2 inch from each tomato. With a spoon or a melon baller, gently remove seeds and inner membrane, being careful not to break through flesh of tomato. Place tomatoes in dish and season with salt and pepper.

  2. Divide corn among tomatoes. In a medium bowl, whisk together eggs and chives and season with salt and pepper. Divide egg mixture among tomatoes and top with cheese. Bake until egg mixture is set, 45 to 50 minutes. Serve warm.