Five Rad Ways to Eat All Those Tomatoes
For all you green thumbed tomato lovers out there, hello my people. You've got a counter full of tomatoes. They're awe-inspiring and you're definitely going to eat every one of them. Me too. Because they are perfect specimens and you are a clever human. I, too, enjoy eating tomatoes by the naked slice, but I also enjoy a good dose of variety in my tomato game. If you're picking up what I'm putting down, here are five ways I'm using my tomatoes right now (and enjoying myself immensely):
Tomato Toast
A good, salted slice of tomato and a piece of buttered toast is the stuff my dreams are made of. Truly a testament to the brilliance of life's simple pleasures. if you're feeling fancy, though, may I suggest your favorite bagel (toasted, obvio) smothered swith good cream cheese (like the kind you buy at the bagel shop) and topped with delectable tomato slices.
Fresh Heirloom Pasta
A dose of simple brilliance and a wonderful way to use the red treasures that maybe, possibly were on your counter a little too long... Cook your fave pasta until it's al dente. Heat some good olive oil on low in a skillet or shallow pan. Toss in some chopped onions and garlic, then several handfuls of chopped tomatoes. Let it simmer until the tomatoes have softened to a thick sauce but there is still some liquid in the pan. Throw in the drained, al dente pasta with the tomato mix. Stir and cook until pasta has soaked up remaining tomato liquids. Stir on some salt and dried urfa chile. If you don't have any urfa, get some (but just leave it out for now and throw in some freshly ground black pepper).
Cherry Tomato Quesadilla
Who needs salsa? Chop some cherry tomatoes in halfsies and grate plenty of white cheddar cheese. Ready two of whichever tortillas you fancy most. Turn a well-cured cast iron skillet on lo-med. Do not add any oil or butter to said skillet (yet). Get the tortillas warm and soft on the skillet while it's heating up. Then add a touch of butter to the pan when it's real hot, throw one quesadilla on it, top that with your grated cheese, and then your sliced cherry tomatoes, followed by some more grated cheese, some salt and probably some urfa, and then that other tortilla. Flip it over. Add butter as you go but not too much so you can get that crispy good good. Flip it again. When you are pleased with the toastiness you've got, chow down, my friends.
Rustic Tomato Tart
I am just going to go ahead and send you over to this recipe from Joy the Baker, whose jokes and recipes I love, so I'll just do that. Because it's a winning scenario, to be sure. And I'd say if you don't have the goods or the will to make that sin dried tomato paste, just drizzle olive oil and a good, thick balsamic in its place. You can also use a tart dough, roll it out inot a circle, and just fold the edges over on to the tomatoes and bake it on a cookie sheet. You may also find that googling 'rustic tomato tart' will provide you with a cornucopia of recipes that'll have you scrollin' for longer than you need to.
Tabbouleh
Someday, I'll write up my tabbouleh recipe for you-complete with step-by-step images-but I don't think that day is today. So in the meantime, here is a wonderful, to-the-point recipe from the The New York Times, My feelings about tabbouleh can be summed up in the old adage, 'all day, erry day.' In the summertime, of course, when the cherry tomatoes be poppin' off.
Alright, my friends. I will leave you with that and hope you are inspired by your September Surplus of the finest and most brilliantly colored vegetable in the land. I like the think we're a lot like tomatoes - there are so many varieties and shapes and shades and sizes, but every last one of them is a masterpiece.