Still tomato girl this week, I doubt I will really move on until I can my last SanMarzano in early October. I have moved away from carby dishes and have been playing with my tomatoes in flavor combinations that surprised me with their success. I hope you enjoy them as much as I have been.
I am off to Italy on Sunday until the end of August. Find me on Twitter, Facebook or Instagram to keep up with tales and shots of food from the motherland. I promise it will be more than tomatoes.
Zuppa fredda di pomodoro e erbe al limone
Lemon scented tomato and herb cold soup
for 4 to 6 people
about 1 pound very ripe tomatoes of any kind
combination of any of the following herbs:
basil, parsley, mint, tarragon, oregano, marjoram, cilantro
fresh lemon juice
salt and pepper to taste olive oil
This is to use all the tomatoes that get squashed in the bottom of your bag when you walk home with your groceries, or for those tomatoes that are just a little moldy but can be partially salvaged, or that simply get overripe sitting on your counter.
I don’t have any proportions for this and I doubt I have made it the same way twice. Judge the smell, feel of it and, mostly, trust your taste, because ultimately anything you cook is successful if you like it and it makes you happy.
Chunk the tomatoes and roughly chop the herbs.
Place both in a blender with some lemon juice and salt and pepper to taste.
Stream in a bit of olive oil and blend until it is a somewhat rough purèe.
You can adjust the consistency with water if it seems too thick.
This should be served in bowls, from which your guests can drink or eat depending on how runny it is.
- I like to accompany this with some pan fried tortillas and offer a bowl of feta cheese alongside it for sprinkling on top
- Other things you can add are a bit of onion or garlic-make sure they are minced into a paste, some heat-fresh chili, red pepper flakes, cayenne, pimenton, a few capers or some chopped olives
- I suppose you can also spike it with a generous splash of something strong and dry
Insalata di melone, pomodori e cetriolo
Melon, tomato and cucumber salad
for 4 people
1 small sweet melon
2 ripe tomatoes (or 1.5 cups cherry tomatoes)
1 small cucumber
1 handful mint leaves
1/4 cup pistachios
2 to 3 very thin red onion slices (optional)
1 Meyer lemon
1 handful mint leaves
salt, pepper and olive oil to taste
Slice, peel and chunk the melon.
Wedge the tomatoes (or halve if using cherry tomatoes).
Slice the cucumber thinly.
Make paper thin half moons of the onion, if you decide to add it
Stack and roll the mint leaves longitudinally then cut in very thin ribbons.
Chop the pistachios fairly finely.
Arrange the melon, tomatoes and cucumber on a platter.
Season with salt and pepper to taste.
Scatter the onion slices over the platter and generously douse everything with lemon juice.
Toss lightly and drizzle with olive oil.
Garnish with the mint ribbons and pistachios. Serve slightly cold.
- I used charentais melons for this, they are smallish, their skin is smooth of a grayish green with darker green blurry lines running longitudinally at regular intervals
- For the tomatoes, Cherokee Purples are my favorite in this salad, but I have also made it with Cherry, Beefsteak and Green Zebra
- You can switch basil for mint or almonds for pistachios