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Food: What to do with All Those Tomatoes

August 19, 2013

We just picked up 6 pounds of heirloom tomatoes from our local CSA and I think I can officially say that Caprese salads just aren’t doing it for me anymore.  Still, it’s a crime to waste these gorgeous fruits. I’d imagine that lots of people are in this same position, so here are some recipes that will let you enjoy the late summer harvest, and burn through a couple pounds in the process.

Tomato Soup is one of the best ways to process lots of tomatoes at once.  It freezes beautifully (I freeze mine right in mason jars–just leave a bit of room at the top, freeze with the lid off till it’s solid, then screw on the lid), and this Splendid Table Recipe is a family favorite around here. Come February, you will be so happy you made it!

I love Mark Bittman’s (author of the wonderful How to Cook Everything) cooking style–minimal, simple and delicious. This Salsa Cruda uses just a few ingredients, all of which are going crazy in your garden right now. Find the recipe here.

Panzanella is one of my favorite go to meals when I’ve got a lot of fresh produce to use up. Panzanella is a salad without all those pesky greens. Basically, it’s a bunch of croutons tossed with vinaigrette and veggies. Any mix that you like will work–tomatoes, mozzarella and basil, tomatoes, feta and mint, or this parmesan, arugula and tarragon combo from the Food Network.

I’ve been wanting to try a tomato pie for years and this combination of tomatoes and corn sounds like the perfect late summer treat–especially on these cooler days we’ve been getting.  Check out the recipe on Smitten Kitchen.

Salsa is another great way to use up tomatoes, and if you have any canning know-how at all, you can store your creation to enjoy all year long. Try this recipe from Simply Recipes.

Image: Tomato Varieties Poster, $30

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