Tomato Time

Tomato Pizza Margarita

Tomatoes with eggplant and feta, served with grilled lamb chops and roasted sweet potatoes.

Debbie floods my street and sidewalk

One of the very best vegetables to grow is tomatoes mainly because tomatoes taste the very worst if you buy the grown-to- ship not to taste varieties sold in grocery stores. This year I grew 16 varieties of tomatoes almost all heirlooms in the most challenging weather conditions ever! There was the drought that went on forever, followed by tropical storm Beryl (she dumped 8+ inches followed by every bug known to tomatoes.) Then came tropical storm Debbie with flooded streets, pools of water all over the yard and some very unhappy chickens! (I have 5 in my urban flock.) Miraculously, we have enjoyed tomatoes for the past month along with the 4 different varieties of basil from my garden. Here are some of my favorite tomato dishes.

1. Caprese salad. Nothing better! layer slabs of tomato, basil and fresh mozzarella cheese. Salt, pepper and olive oil are all you need. If you want to gild the lily, drizzle with balsamic glaze.
2. Tomato sandwich, My husband's fav! Hellman's mayo, basil for lettuce. Yum.
3. Greek shrimp. We get lovely local shrimp here in Jacksonville, FL tasting infinitly better than those foreign farm raised guys. To make the dish, slice tomatoes, salt and let drain for a bit then roast them in a single layer (I use a taster broiler over set at 375) until they just start to color. Sprinkle with thin shavings of garlic, a touch of red pepper flakes, ribbons of fresh basil and top with another single layer of shrimp. Drizzle all with olive oil then sprinkle a generous layer of crumbled feta cheese on the top. Roast until the shrim are just done. Don't overcook! About 10 minutes. I put more fresh basil on top after removing from the oven. Serve with crusty bread, rice or pasta. I make this with canned tomatoes in the winter and change out the basil for dill, oregano, marjoram, whatever I have.
4. Tomatoes and eggplant. Use the Greek shrimp concept and substitute roasted eggplant for shrimp. I roast eggplant  and tomatoes separately at 450 until brown, then combine with other ingredients. this is fab as a sandwich, bruschetta or over rice or pasta.
5. Tomato salad. I love simple tomatoes on a bed  of arugula drizzled with olive oil topped with shaved Parmigiano Reggiano (I am a fan of the real thing, It's expensive but well worth it and a little gives a rel falvor punch. I also like Locetelli Roman, a little friskier with wonderful depth of flavor. This is beautiful with an assortment of heirloom tomatoes.
6. Fried green tomatoes. Soak in buttermilk, dip in cornbread mix then fry!
7. Corn, tomatoes and okra. I grew okra too! Beautiful towering plants that the bugs seem to ingore and that just keep on producing tender little okra pods well into fall.Briefly saute okra just until it's a bit brown. Remove from pan. Add chopped tomatoes and corn (fresh cut off the cob.). cook a few minutes, then add okra. and finish cooking for a few minutes. Don't overcook! I do this with olive oil although I have been know the slip in some crumbled bacon for special occasions.
8. Fresh tomato pasta. Cut up tomatoes, basil and thinly sliver garlic. Salt and red pepper. Let sit while you boil pasta, any kind. toss pasta in the room temp tomato mixture and serve with grated cheese. this is fast and fabulous!
9. Fresh tomato sauce. I saute onions and garlic then deglaze with a splash of wine. Add chopped tomatoes, and a bunch of basil. cook about 10 minutes, remove the basil sprig then puree in the blender. Great go to sauce for just about anything!
10. Pizza! Coming soon... post about making pizza