Tomato season is in full swing in Austin and my kitchen was busy roasting, pureeing and cooking with the large bounty that I brought home from the farmers’ market on Saturday. Even without a bulk order of tomatoes this week I ended up with over 10 lbs – my CSA stash, gifted tomatoes from a friend’s garden, and my own.
My turn at the 20-40 lb stashes (and the preserving required) will come in a couple of weeks, so for now I am focusing on using what we have in meals. A few ideas from my RSS feeds, Evernote recipe stash and earmarked favorites from my cookbook shelf:
Grains & Beans
Tomato Rice Biryani
Mung Beans & Rice with Spicy Tomatoes *
Peas & Eggs (not veggie but relatively easy to adapt)
Sun Gold Tomato Pasta
Linguine with Tomato-Almond Pesto
Tomato Soup with Basil & Coriander
Cream of Tomato Soup *
Lentil, Cuke & Tomato Salad with Lime Vinaigrette
Heirloom Tomato & Feta Salad
Tomato & Beet Salad
Enchilada Sauce **
Salsa (too many recipes to point you towards)
Persian Eggs Poached in a Tomato Sauce ***
* Vegetarian Cooking for Everyone
** Fields of Greens
*** World Vegetarian
Don’t forget that thinly sliced tomatoes make a beautiful and tasty replacement for tomato sauce in pizzas and that all those tomato based stews that are usually reserved for winter are that much more wonderful with summer tomatoes in place of the shelf-stable variety that we usually turn to.
Just happened to stumble across this blog (twitter). Love it!
aw! thank you.