Enjoy your harvest to its fullest with these juicy ideas for eating tomatoes big and small, red and green.
By Barbara Rodriguez
Tomato Towers. As a child, I loved making "little pizzas" by layering tomato slices, cheese, and herbs on a slice of heavy-duty bread and heating the tottering creation in the toaster oven. Today, my family eats these even for breakfast. Any cheese you fancy will do. My husband goes for more exotic blends—he loves blue cheese and mozzarella with as many tomatoes as the bread will bear (and then one more). My son squeezes cherry tomato "guts" over string cheese.
Cool soup. My Mexican version of the cold Spanish soup called gazpacho is basically double my Salsa Cruda recipe, with 2 tablespoons red wine vinegar, 1/4 cup extra-virgin olive oil, an extra 2 to 3 tomatoes, hot peppers to taste, 2 cucumbers, and 1 red or green bell pepper—all pulsed briefly in a food processor and stirred into 4 cups chicken stock. It should be very textural. You can substitute tomato juice for the chicken stock. Serve chilled with a dollop of yogurt or sour cream.
Simply sautéed. Any tomato, at any measure of ripeness, sliced and sautéed with a curl o butter, a kiss of cream, and a sprinkling of Parmesan equals bliss. To gild the lily, add shards of your favorite fresh herb. Serve with a garden salad and fresh rolls for a light lunch worthy of... we won't name names, but you-know-who.