The most highly anticipated crop of the summer, the essence of fresh flavor, the garden tomato, is finally showing its red face! Like in most gardens in the North Central MA area, our tomato crop is ripening late this season due to the cool night temperatures we’ve been having, but it’s finally producing its first round of harvestable fruits, and we are delighted. In fact, some of these tomatoes never make it out of the garden as we tend to think the best tomatoes are the ones eaten right off the vine, warm from the afternoon sun.
Once the intense tomato harvest hits, however, you might find you need a few more creative ways of using them up before they pass their peak ripeness. It’s such a shame to see a good tomato go to waste, don’t you agree? (Also, if you’re curious about tomato storage, read up here and here for some cool food science info!)
In our Teaching Garden cooking classes this week, we’re learning how to make gazpacho, a refreshing and cold Spanish tomato soup, perfect for the summer heat. Below is the recipe in our GP cookbook, Dig IN. This recipe is fairly traditional, but omits the typical day-old bread and includes the unique addition of tarragon, an anise-flavored herb that gives the soup a little more kick. If you enjoy this recipe, check out our full Dig IN cookbook, which is available for purchase on our website. It includes plenty of recipes to help make use of the growing harvest and also supports GP programming!
Easy Blender Gazpacho
3 or 4 very ripe tomatoes
1 small cucumber
1 large garlic clove
1 small red pepper
1 small onion
5 sprigs parsley
1-2 sprigs basil
1 teaspoon tarragon
Place tomatoes and cucumbers in blender first. Blend on low, adding ingredients a little at a time until everything is just barely mixed in. (You may have to stop once or twice to stir and incorporate all veggies).
Serve immediately.
Want more ideas for using up your tomatoes without sacrificing their fresh flavor? Try these two simple, low-cook dishes – both delicious, but also time saving. Change up the recipes based on your own personal taste and what you have available; often the best recipes are created from experimentation.
Tomato Bruschetta
Up to 2 cups of diced tomatoes (any kind you have on hand)
1-2 cloves garlic, finely chopped
3 tablespoons extra-virgin olive oil, plus 1 tablespoon for serving
Pinch of red pepper flakes
¼ cup fresh basil leaves, sliced into ribbons
1 tablespoon good quality balsamic vinegar
½ baguette, cut into ½-inch slices
Preheat the oven to 350 degrees F.
Toss tomatoes, garlic, 3 tablespoons extra-virgin olive oil, red pepper flakes, basil, and balsamic vinegar in a bowl. Season to taste with salt and pepper. Set tomato mixture aside at room temperature to allow the flavors to mingle while you prepare the bread.
Slice the baguette and arrange in a single layer on a baking sheet. Toast in the oven until golden brown, about 5 minutes. To serve, top each slice with tomato mix and drizzle with olive oil. Prep just before serving to avoid the bread getting soggy.
Tuna Stuffed Tomatoes
1 pickle
6 sprigs cilantro
2 tablespoons Greek yogurt
¼ avocado
½ can tuna
2 thin slices red onion
1 jalapeño pepper
2 medium whole tomatoes
Pepper to taste
Slice tops off tomatoes and scoop the insides out into a small mixing bowl.
Dice tomato tops, avocado, pickle, red onion, and jalapeno pepper. Chop cilantro. Toss everything together: tomato insides, tops, avocado, pickle, red onion, jalapeño pepper, cilantro, Greek yogurt, and tuna. Add pepper as desired. Fill tomatoes and serve.
And, just because they’re too lovely to leave out….here are the eggplant and carrots harvested from the Leominster Teaching Garden this week!
