The perfect BLT, focaccia bread and other magic to work with your summer tomatoes
This summer, Taos has been blessed by so much rain that the hills and valleys look as green as Ireland. We are officially out of a redzone drought. And for many of us, our gardens are thriving. The abundance of this year is reflected in the exuberant growth of my tomato plants, and the bumper crop of tomatoes I have been harvesting.
I do not take my tomatoes for granted. A home-grown tomato in season is a thing of beauty and the kind of deliciousness that reminds me of my childhood. I quickly forget the pale hothouse tomatoes I must buy from the grocery store the rest of the year. Now, I can indulge in a tomato that tastes like the real thing. Whether picked off your own vine or purchased from a vender at one of our excellent farmers markets, luscious in-season tomatoes are a real treat.
If you are a little tomato crazy like me, it is hard not to delight in a really good tomato. Slice it thickly, and eat it just like it is, with maybe a sprinkling of salt. And, if you’re in the mood for something a little more substantial, you can’t go wrong with a deep red juicy tomato sandwich. In its simplest form, just spread a slice of homemade sourdough bread with a light layer of butter or mayonnaise, top with thick tomato slices, and sprinkle with salt and freshly ground pepper — a work of art in itself.
But to take it to the next level, make a fabulous BLT. Pile toasted rustic bread with crisp applewood smoked bacon, thinly sliced avocado, fresh crisp lettuce and, of course, gorgeous tomato slices. That sandwich is a masterpiece. Be warned, though: You’ll need a knife and fork and plenty of napkins nearby for this one. But it’s worth it.
Abundance, however, does have its challenges. Short of eating nothing but raw tomatoes in sandwiches and in salads, one must find more ways to take advantage of this seasonal treat. So with that in mind, I’d like to share some of my other tomato recipes.
IN THE KITCHEN Lucy Herrman
One of my favorite Italian meals during tomato season is spaghetti with a simple fresh tomato sauce. This sauce is a snap to put together, because the tomatoes, garlic and basil, all in season and abundant, are roughly chopped in a food processor. No food processor? No problem. You can chop everything by hand and still achieve a uniquely light and tasty sauce, perfect for a hot summer day.
But here’s the best part. What I really love about this sauce is that it is a classic base for so many other dishes. If there is any leftover sauce, you can easily repurpose it the next day to create a fresh tomato gazpacho soup, a tangy bruschetta, or a spicy pico de gallo. You can also puree the remainder and cook it lightly for a classic Pasta Pomodoro. In fact, if you have an abundance of tomatoes, you might want to make a double batch of this tasty sauce in the first place just to have enough for another meal.
On a day when you have a little down time, try your hand at a homemade tomato focaccia. Because of the simplicity of its ingredients, you might mistake it for a Philadelphia tomato pie, but the similarity ends there. And don’t call it a pizza. Tomato Focaccia is more of a bread than a pie.
After mixing and rising the bubbly dough, spread it onto a large oiled parchment-lined sheet pan and dimple the dough with your fingers. Arrange an assortment of sliced fresh tomatoes on top. Sprinkle with fresh chopped rosemary and coarse salt. Grind a little pepper over the surface, and bake for about 25-30 minutes until golden. If you must add cheese, as I did at my husband’s request, grate just a little parmesan and mozzarella on top five minutes before it’s done (but just a little).
You can easily customize your focaccia bread by adding other ingredients. In addition to the tomatoes, add some sliced Kalamata olives and fresh basil. Some freshly-roasted chopped green chile would be a great addition to an already sublime focaccia. You get my drift.
Finally, I’m sure that many of you have your own especially wonderful recipes for this time of year when tomatoes are so plentiful and delicious. I would love to hear about the tomato dishes you and your family enjoy. But in the meantime, I hope you’ll give my ideas a try.
Dice them, slice them, puree them or cook them, a feast of tomatoes is a beautiful way to enjoy the abundance of the season.