Tuesday eating from your yard tip~the tomato glut is upon us! The go to is of course BLT, salsa or slices of tomato, motzerella and basil drizzled with olive oil and basalmic vinegar. How about~stuffing cherry tomatoes with pesto? Combine onion, ginger/garlic paste curry, sugar and vinegar cooked down to make lovely tomato chutney or while we are on East Indian food my favorite aloo matar paneer! Add some onion, cumin, cinnamon, cloves, cardamom and ginger garlic paste with tomatoes to cook basmati rice for afghan rice. Many West African dishes also use tomatoes as a core ingredient ~jollof rice, peanut butter soup and basic gravy. Nao Nomura makes what she termed “yummy stuff” by cutting up tomatoes, Greek olives and onions mixed together with the brine of the olives and a little balsamic vinegar and served on bread. Of course you can cut up tomatoes on a salad or pizza or pasta. When you at last run out of ideas or can’t stand the thought of eating another tomato, peal the skin the tomatoes and cook them down alone or with onion, garlic, olive oil and basil then freeze it to use this winter. How do you eat tomatoes?
- Jill Kuhel
