The News Herald (Willoughby, OH)
TANTALIZING TOMATOES
They’re in season, and Mentor cooking instructor Judi Strauss knows what to do with them
There’s really nothing like a ripe tomato in August, when the homegrown beauties reach their peak.
“My mother used to call them ‘real tomatoes,’ but today they’re usually the tomatoes we know as heirlooms,” said cooking teacher Judi Strauss, who leads Tuesday -evening classes at Wildwood Cultural Center in Mentor.
Heirlooms, with fanciful names such as Brandywine, Cherokee Chocolate, Ferris Wheel and Dwarf Emerald Green, come in a variety of colors and deep flavors. They’re grown from seed as openpollinated and non-hybrid varieties and have a shorter shelf lives than their cousins. But now heirlooms can be found at grocery stores and farmers markets. Find out more about specific heirlooms at bit. ly/19heirloomtomatoes.
“I treasure heirlooms for their flavor,” said Strauss. “But most tomatoes are delicious during their too-short season. When you have something as close to perfection as a ripe tomato, little more is needed.”
Peak tomato season is now through September or until first frost. Tomato recipes from her class on Aug. 17 at Wildwood are detailed here.
Strauss lives in Cleveland north of Lake Shore Boulevard and not far from the border with Euclid. Deer roaming from a nearby park usually eat her tomatoes, so she didn’t plant them this year.
Later in the season, she’ll purchase enough tomatoes to can and dehydrate to enjoy in recipes once the season is over.
“Tomatoes grown the rest of the year are disappointing,” she said.
Strauss, who has been leading classes in Mentor for more than two decades, loves the Wildwood Cultural Center kitchen as a place to teach.
“It’s like cooking in a friend’s mansion,” she said.
The 25-room English Tudor home was built in 1908 by the John Oliver family and sold to the city of Mentor in 1980. Named to the National Register of Historic Places in 1981, it still has its original carved wood paneling and rich wood floors, leaded glass windows, multiple fireplaces, butler’s pantry and cozy nooks and crannies.
Strauss has many regulars in her classes, and when newcomers arrive, they’re always in awe of the beautiful surroundings.
Strauss has published several books, including “The Charmed Kitchen: Cooking With Herbs & Spices” and “Big Red Cookbook,” each of which is available from the author, at Barnes & Noble and at Amazon. com. Her website TheCharmedKitchen.com also has recipes and schedules for the classes she teaches.
The Creamy Fresh Tomato Soup is a favorite.
“I enjoy it served hot, but on a hot summer day, this soup, served chilled, is a wonderful change from a salad with dinner,” she said.
Use extra tomatoes if you want a stronger tomato flavor.