Normally, late August is the time to lament the end of tomato season in my garden. But thanks to a late start to summer this year, my tomato plants are just now starting to produce. This past week, I ate my weight in cherry tomatoes. I’m a “pluck it off the plant and pop it in my mouth” kind of tomato eater but sometimes a few lucky tomatoes actually make into my house. When that happens, I like to try delicious ways to incorporate them into dinner.
There are around a eleventy billion tomato recipes floating around the internet and, while most of them are OK, they often lack the wow factor that homegrown tomatoes deserve. So, when I’m looking to cook up a delicious and easy meal with my homegrown beauties, I turn to one place: The Smitten Kitchen blog. It’s clear that Deb Perelman, the mastermind behind the blog, has a deep love for tomatoes. Search for the word tomato in her blog and you get around 2000 results. For me, three of those recipes stand out from all the rest. If you are dealing with a bumper crop of tomatoes this year, try one of these recipes. I promise you won’t be disappointed!
- Scalloped tomatoes with croutons – This is, without a doubt, the best thing I have ever eaten. And to think, I almost let my phobia of wet bread stop me from trying it. The trick for me is spreading the mixture out in a thin layer in a large casserole dish so the croutons dry out while baking. Do not skip the poached egg!
- Mediterranean baked feta with tomatoes – You can use any feta with this recipe, but I recommend treating yourself to a high quality hunk of the salty Greek treat. You won’t regret it.
- Roasted tomatoes and cipollini – Simple ingredients and easy to make, this dish packs a huge amount of flavor. I serve mine over black beans.
Now, please excuse me while I run out to the local Greek store for feta. In the meantime, feel free to share your favorite way to use homegrown tomatoes.