{"id":841,"date":"2016-08-25T14:03:02","date_gmt":"2016-08-25T14:03:02","guid":{"rendered":"https:\/\/whiteflower1.wpengine.com\/?p=841"},"modified":"2023-07-12T19:43:31","modified_gmt":"2023-07-12T19:43:31","slug":"what-are-you-going-to-do-with-all-those-tomatoes","status":"publish","type":"post","link":"https:\/\/www.whiteflowerfarm.com\/blog\/2016\/08\/25\/what-are-you-going-to-do-with-all-those-tomatoes\/","title":{"rendered":"What Are You Going To Do With All Those Tomatoes?"},"content":{"rendered":"

A Few Favorite Recipes From Our Staff<\/strong><\/p>\n

For vegetable gardeners in many parts of the land, it\u2019s tomato-harvesting time. If you planted a variety of tomatoes, as we always do, you now have the delightful problem of figuring out how to use your overabundance of scrumptious, fresh-from-the-vine fruits.<\/p>\n

To help you make the most of them, we asked our staff members for some of their favorite recipes. Head gardener Cheryl Whalen loves a Tomato Sandwich<\/strong>, which is about as easy (and delicious) as it sounds: Simply put a generous slice (or two) of beefsteak tomato on bread or toast that\u2019s been slathered with mayonnaise. Add salt and pepper, and enjoy the taste of summer. Another favorite with many staffers is the classic Italian Caprese Salad<\/strong>, made by alternating slices of thick, juicy beefsteak tomato with fresh mozzarella then sprinkling it with fresh basil leaves, sea salt, and olive oil. (You can even drizzle on some pesto for an extra blast of summer flavor.) Sauteed Cherry Tomatoes<\/strong> are a delicious side dish many of us enjoy \u2013 simply heat a tablespoon or two of olive oil in a skillet set over medium high heat, add a few handfuls of halved cherry tomatoes (a mix of red and gold varieties always looks terrific), and a bit of sea salt. Shake the pan until the tomatoes begin to swell and soften just a bit, 1 to 2 minutes. Remove from heat immediately, add a handful of chopped fresh basil (or another fresh herb such as marjoram or oregano), and serve warm or at room temperature. Tomato Bruschetta<\/strong> is another quick and easy favorite that makes it onto everyone\u2019s menu. Toast or grill some thick slices of ciabatta or country bread, rub one side of each slice with the cut side of a clove of garlic, then pile on a mixture of chopped tomatoes (any variety will do) tossed with a bit of olive oil and chopped basil. Sprinkle with salt and pepper, and serve.<\/p>\n

\"tomato<\/a>
Speedy to make and delicious to eat, the Italian Caprese salad is a classic for good reason. Simply alternate thick slices of beefsteak tomatoes with mozzarella. Drizzle on some extra virgin olive oil, sprinkle with fresh basil, add sea salt, and you have a lovely lunch, appetizer, or (on a hot night) a light supper.<\/figcaption><\/figure>\n

Here are a few more recipes from our staff to help you make the most of your tomato harvest. We hope you get a chance to enjoy all of these.<\/p>\n

This classic of Spanish cuisine makes the most of tomatoes and lots of other summer vegetables. Variations abound, and you can add or subtract ingredients based on your preferences. We like our gazpacho a bit rustic in style with chunks of vegetables. If you prefer a smoother soup, blend or process until the desired texture is reached<\/em>.<\/p>\n

\"tomato<\/a>
The bounty of summer in a single bowl! Our gazpacho combines fresh-picked tomatoes, cucumbers, and peppers to make a zesty cold soup.<\/figcaption><\/figure>\n

Gazpacho Picante<\/strong><\/p>\n

2 pounds fresh tomatoes, blanched and peeled, and coarsely chopped (your favorite variety or a mix of varieties)<\/p>\n

2 English cucumbers, peeled, and coarsely chopped<\/p>\n

1 small red onion, finely chopped<\/p>\n

\u00bd cup green onions, thinly sliced<\/p>\n

2 red or green peppers, chopped<\/p>\n

3 cloves garlic, minced or pressed<\/p>\n

\u00bc cup red wine vinegar<\/p>\n

\u00bc cup olive oil<\/p>\n

1 lime, juiced<\/p>\n

1 teaspoon Worcestershire sauce<\/p>\n

1 quart tomato juice<\/p>\n

1 teaspoon kosher salt<\/p>\n

\u00bd teaspoon freshly ground black pepper<\/p>\n

**Blanch tomatoes: The point here is to loosen the skin but not to cook the tomatoes. For starters, bring a large pan of water to a boil. In a large mixing bowl, add ice cubes to water to create an ice bath. Cut an X in the bottom of each tomato, scoring the skin but not cutting deep. Lower the tomatoes gently into boiling water for 30 seconds. Remove from boiling water and place in ice bath for 30 seconds. Using a sharp knife, peel away the skin.<\/p>\n

Make the Gazpacho: Working one batch at a time, if necessary, puree first 11 ingredients in a blender, food processor or with an immersion blender. As each batch is pureed to desired consistency, transfer to a large bowl or soup kettle. Continue pureeing in batches until done. Add salt and pepper to taste, stirring to combine. Cover and chill at least 2 hours. Can be made a day ahead. Serve with crusty bread.<\/p>\n

This recipe from Ina Garten, aka the Barefoot Contessa, is one of our must-have dishes of summer. Because we can\u2019t always wait for the large tomatoes she calls for, we make the first bread salads of the season with cherry varieties. As the medium and beefsteak tomatoes come in, we switch to using those. Although this tomato-bread salad is most presentable and best eaten the day it\u2019s made, we frequently enjoy leftovers for lunch for another day or two (or three). Add a few cubes of fresh mozzarella if you want an extra treat<\/em>.<\/p>\n

\"Tomato<\/a>
Tomato ‘Costoluto Genovese,’ ripe on the vine and ready for picking.<\/figcaption><\/figure>\n

Ina Garten\u2019s Panzanella <\/strong><\/p>\n

3 tablespoons good olive oil<\/p>\n

1 small French bread or boule, cut into 1-inch cubes (6 cups)<\/p>\n

1 teaspoon kosher salt<\/p>\n

2 large, ripe tomatoes, cut into 1-inch cubes<\/p>\n

1 hothouse cucumber, unpeeled, seeded, and sliced \u00bd-inch thick<\/p>\n

1 red bell pepper, seeded and cut into 1-inch cubes<\/p>\n

1 yellow bell pepper, seeded and cut into 1-inch cubes<\/p>\n

\u00bd red onion, cut in \u00bd and thinly sliced<\/p>\n

20 large basil leaves, coarsely chopped<\/p>\n

3 tablespoons capers, drained<\/p>\n

Vinaigrette<\/em>:<\/p>\n

1 teaspoon finely minced garlic<\/p>\n

\u00bd teaspoon Dijon mustard<\/p>\n

3 tablespoons Champagne vinegar<\/p>\n

\u00bd cup good olive oil<\/p>\n

\u00bd teaspoon kosher salt<\/p>\n

\u00bc teaspoon freshly ground black pepper<\/p>\n

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.<\/p>\n

For the vinaigrette, whisk all the ingredients together.<\/p>\n

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.<\/p>\n

Makes 12 servings.<\/p>\n

Because we can\u2019t possibly eat all the tomatoes we harvest in season, we oven-roast the overflow and freeze them for use long after summer is past. In the depths of December or January, it\u2019s positively transporting to bite into some of summer\u2019s homegrown tomatoes.<\/em><\/p>\n

Slow Roasted Tomatoes<\/strong><\/p>\n

Preheat oven to 300\u00b0. Cut tomatoes lengthwise in halves, quarters, or eighths, depending on the size (cherries, plum, beefsteak, etc.). Spread them out in single layers on cookie sheets. Drizzle liberally with olive oil, add chopped garlic, basil (optional), salt and pepper. Bake for 2-3 hours until tomatoes collapse and the juice is reduced and syrupy. Pack in freezer containers, pour the oil from the pans over the top, and freeze for up to three months.<\/p>\n

Serving suggestions for Slow Roasted Tomatoes:<\/em><\/p>\n

Bruschetta with Slow Roasted Tomatoes<\/strong><\/p>\n

Slice ciabatta bread and brush tops with oil from the tomatoes. Broil until lightly toasted. Add tomatoes with garlic and a slice of fresh mozzarella. Broil until cheese softens and tomatoes are warm.<\/p>\n

Slow-Roasted Tomato Appetizer Bites<\/strong><\/p>\n

Coat a mini muffin tin with nonstick cooking spray. Cut wonton wrappers in half so they\u2019re square. Take 2 wonton squares and press into mini cupcake pan, overlaying the squares to create a cup with edges. Fill with roasted tomatoes and top with slice of fresh mozzarella. Bake at 375 degrees F for 10 minutes, or until the cheese has melted and the wonton wrappers have browned.<\/p>\n

The following recipe doesn\u2019t include proportions, which you can choose for yourself, depending on how many tomatoes you have and how much sauce you\u2019d like to freeze<\/em>.<\/p>\n

\"blanched<\/a>
Blanched and peeled tomatoes waiting to be cooked into a sauce that will be frozen and enjoyed during the long winter months.<\/figcaption><\/figure>\n

Homemade Tomato Sauce<\/strong><\/p>\n

Fresh tomatoes, quartered<\/p>\n

Chopped onion<\/p>\n

Fresh parsley, basil, oregano and thyme<\/p>\n

Olive oil<\/p>\n

Balsamic vinegar<\/p>\n

Preheat oven to 400 degrees F.<\/p>\n

Spread tomato quarters and onion on a baking sheet. Sprinkle with fresh herbs. Drizzle with olive oil and balsamic vinegar, then, using a wooden spoon (or your hands), combine until vegetables are lightly coated with oil and vinegar.<\/p>\n

Roast vegetables in a 400 degree F oven for 45 minutes. Remove from oven and let cool. Puree. Freeze in batches, or use immediately.<\/p>\n

\"fresh<\/a>
Fresh Tomato Bruschetta, made with chopped fresh tomatoes tossed with a bit of olive oil and fresh basil then piled atop toasted bread, is easy and delicious.<\/figcaption><\/figure>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

A Few Favorite Recipes From Our Staff For vegetable gardeners in many parts of the land, it\u2019s tomato-harvesting time. If you planted a variety of tomatoes, as we always do, you now have the delightful problem of figuring out how to use your overabundance of scrumptious, fresh-from-the-vine fruits. To help you make the most of […]<\/p>\n","protected":false},"author":2,"featured_media":843,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7,18],"tags":[],"blocksy_meta":[],"yoast_head":"\nWhat Are You Going To Do With All Those Tomatoes? - White Flower Farm's blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.whiteflowerfarm.com\/blog\/2016\/08\/25\/what-are-you-going-to-do-with-all-those-tomatoes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What Are You Going To Do With All Those Tomatoes? - White Flower Farm's blog\" \/>\n<meta property=\"og:description\" content=\"A Few Favorite Recipes From Our Staff For vegetable gardeners in many parts of the land, it\u2019s tomato-harvesting time. 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