If your windowsill looks anything like mine at this time of year, you have a row of tomatoes in varying stages of ripeness adorning it. The key to this ripening is to get the tomatoes to the ideal color but not to the point of being mushy. This requires me to eat tomatoes on little notice. For it seems that I can leave for the office with a window full of orange-ish tomatoes and return later that day to a collection of bright red beauties.
Of course, being obligated to eat tomatoes isn’t troubling for me- they’re my favorite vegetable. If you consider them a vegetable, that is. As I mentioned earlier this week, when tomatoes are available locally, I like to let their true flavors shine. I’ll save all of the extra seasonings and garnishes for winter when I’m using the canned version. In honor of this way of thinking, I have two recipes from previous years that highlight the flavors of local tomatoes.
First, for a hot summer night when you want to nibble your way through dinner, this Tomato Basil Bruschetta is a perfect topping for some crostini. Full of flavor and chilled, it is a delicious way to get your fill of tomatoes. For a heartier meal, this bruschetta also makes a great topping for grilled chicken.
Second, if you’re craving something gooey, how about an open-faced sandwich? This cheese and tomato topped sandwich is sure to please many. Between the melted cheese and the local tomatoes, how can you go wrong?
If these tomato recipes aren’t what you’re seeking, search all of our tomato recipes. We have quite an assortment; there’s bound to be something you like!
Editor’s Note: These recipes would be great for a Labor Day party, and you’ll want to be sure to add some decorations to make it look festive. Check out these easy decoration ideas.