Nothing says May in Central Florida like tomatoes galore. In our garden this spring, we have eight tomato plants: one Italian cherry tomato, one Black Krim, one Homestead, one Mountain Gold (which is almost dead), two Tasti Lees (planted from seeds harvested from store bought tomatoes=wild card), and two San Marzanos.
The San Marzano bush (to the right of the sunflower) has been giving us 1-3 tomatoes a day. Here’s what I picked this morning…
…to add to what we haven’t been able to eat or give away. Time to get cooking!
When the garden (or market) is overflowing with ripe summer tomatoes, try one of my “go-to” tomato recipes.
This is our newest favorite tomato recipe. I could drink this stuff, it’s that freakin’ good. It’s very easy to make–just chop, toss, and broil for 10-15 minutes before pulsing in the food processor. The slight char on the veggies takes this salsa to a new level of smoky fresh goodness. It’s delicious hot, amazing cold. I would eat it in a box with a fox.
Yes, salmon smothered in tomatoes, shallots, lemon, and herbs. You haven’t tried salmon until you’ve tried this recipe. The tomatoes do something magical to tame the salmon, keeping it moist and flavorful but not fishy.
This quiche is simple enough to whip up for quick dinner and fancy enough to serve at a brunch party. It is fabulous hot or at room temperature and reheats well the next day. The only tweak I make to this recipe is to toss the onion, garlic, tomato mixture with a few tablespoons of breadcrumbs. This helps absorb some of the moisture from the tomatoes. If you are looking for a new meatless main or impressive party dish, whip out your eggs and tomatoes and get capre-zy!
These light and bright stuffed tomatoes feature breadcrumbs, garlic, and parmesan. A perfect side to grilled or roasted meats and veggies, these stuffed tomatoes are stellar hot out of the oven and at room temperature. Substitute your favorite herbs and cheeses in this extremely versatile recipe.
I don’t know about you, but tomato soup is one of the first things that comes to mind when spring tomatoes start rolling in. It’s already in the 90s here, so I have to crank up the AC to trick Rocksteady into wanting soup for dinner. I have tried many a tomato basil soup recipe. Most I find too acidic. Ina adds carrots to this one, which really balances the tomato flavor. The only downside to this recipe is that it doesn’t make nearly enough. If only I had a pot big enough to make a 5-gallon bucket worth…
- All’Amatriciana Sauce (Bacon Marinara) by Giada de Laurentiis…she sure knows her way around a tomato!
I grew up watching my Italian mother and Nana making spaghetti sauce from scratch, talking to the pot as they added this and that. Suffice it to say, I know my way around a marinara. But I’m not going to lie. Giada’s recipe is ridiculously good and super easy. It only takes 15 minutes and tastes like it was cooking all day. The linked recipe includes meatballs, but feel free to stop at the sauce. Your noodles will thank you.
What do you like to do with a big pile of tomatoes? Please share your favorites with me—these recipes are only going to last us about six days!