Late blight be damned! There are still plenty of delicious, über flavorful, sun-ripened local tomatoes to be had. So let’s have ‘em while we can. Here are 12 delicious ways to use the season’s tomatoes – some of which you can can or freeze to last the whole year and some you should scarf down just after making.
1. Tomato Tart Two Ways
Inspired by a recipe in one of the Canal House Cooking books, these impressively fancy-looking tarts are made very simple by the use of frozen puff pastry (though feel free to make your own pastry, by all means!) Sweet ripe tomatoes, good cheese, caramelized onions and herbs make these tarts a decadent treat.
2. Tomato Jam
You might not think of tomatoes and jam in the same breath but you really should… Sweet, spicy (think ginger, cloves, chili flakes and more) and simply amazing when combined with goat cheese and any kind of bread product. Hands down the best jam I’ve ever made.
These leaning Tower of Pisa-esque delights are an easy way to make the most of summer’s bounty. Grilled eggplant and tomato slices are drizzled with olive oil, layered with sliced basil and feta (or goat) cheese, seasoned with salt and pepper and stacked for layers of melting-gooey-sweet-savory-herby yumminess.
Like everything Deb at Smitten Kitchen makes, this pie is heart-stoppingly (and probably artery-cloggingly) delicious. Biscuit topping, sweet corn, tomatoes and cheddar cheese make for serious summer comfort food.
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