We’re in the last days for tomatoes picked from your garden and like the last of anything, these luscious garden jewels seem all the more precious. Last summer, I had a bumper crop (left) of beautiful tomatoes to enjoy. This year, summer got away from me and we never took the time to plant in that little sunny patch where we happily harvested basil, mint and tomatoes last year.
This week, I got a chance to taste those same tomatoes again, when the tomato fairy appeared at the bus stop. A dear neighbor and mom brought our growing group of parents and kids a plate of freshly-made tomato sandwiches, featuring the last tomatoes in her garden. Strangely, I had never thought of making a tomato sandwich (although I’ve made tons of bruschetta) — and that’s all it was — slabs of thick, juicy Jersey tomato nestled between toasted slices of rustic, seed-studded multi-grain bread from Gina’s Bakery.
That and a little salt, pepper and mayonnaise. The sandwiches were sublime — with each bite, I could smell the garden, the hints of pepper, basil, vine and sunshine. The tomatoes were the star — simple and satisfying, they held their own without the usual supporting players of mozzarella or bacon or pesto. My daughter loved them, too — when she could tear them away from me.
What’s your favorite way to enjoy your last garden tomatoes? Did you make gravy? And do you need any help finishing them?
these luscious garden jewels… slabs of thick, juicy Jersey tomato nestled between toasted slices of rustic, seed-studded multi-grain bread…. sublime — with each bite, I could smell the garden, the hints of pepper, basil, vine and sunshine…
Oh, my, the room is spinning, I need to sit down…
This story is making me dream of “Pane Sdrusciata” and “Panzanella” the “cousins” of bruscietta. “Pane Sdrusciata” is a slightly stale large piece of tuscan bread that you have practically ground a fresh tomato garlic, oil and salt into. Its put on a plate and enjoyed as if it were a piece of steak. “Panzanella” has the same ingredients but it’s crumpled into a pulp and eaten from a bowl like porridge. (tuscan bread has very little salt or flavor so you can dress it up however you wish and it and every day, it becomes slightly harder and the tuscans have a bread recipe for every day of the week, while the bread is getting harder….I want to see what happens with our delicious local multi grain bread!)
Oh, frankgg, you’re making me hot!
Can everyone out there be enjoying this Sunday afternoon doing healthy things like being with your family and watching sports on television and petting dogs at the shelter? Isn’t there anyone else, aside from moi, who is stuck behind the laptop all day?
(In case you haven’t figured it out, this is a cry for help… )
I’m still waiting for my “jewels” to ripen. Rabbits or some critter got 3 of the first to turn red. That was back in August. Now I’ve got some nice-sized green ones on the vine and I doubt they’ll ever ripen. My one cherry tomato plant didn’t give anything this year and usually I have bowls full that I eat like popcorn. Very frustrating year!
That said, my two most favorite ways to eat fresh Jersey tomatoes is first in an Italian tomato salad and second sliced on Italian bread with mayo, salt and pepper.
I think I need another trip to Richfield Farms. Soon.
Oh Walleroo…don’t worry, there is a great recipe for cool Gaspacio, for when you feel hot. http://www.npr.org/templates/story/story.php?storyId=128445732
Don’t despare at being at your laptop all day …. you’re not alone and crying for help is more successful if done on line these days…
To-May-to, To-Mah-to, Po-Tay-to, Po-Tah-to Hmm…I think Liz said it much better.
I’ve had terrible luck finding good tomatoes this year. My little plants never matured, and even the farmer’s market fruits weren’t very tasty. I’m willing to try again, however. I’d love to have a taste of the sandwich I grew up on: dark pumpernickel bread with butter, tomato, salt and pepper. So good!
If your tomatoes are green, don’t despair. You can make green tomato chutney, or dredge them in flour and egg and fry them in a pan (with olive oil so it’s still healthy) or if you’re ambitious they can be pickled. Add a spicy banana pepper to the jar and you’ll have a great condiment all year round.
I think the ‘gurl just invited us over for supper. I’ll be there at 6:30, unless the train is late.
next up: Former VP ( and my cuz ) Dan Quayle on:
“The Last Potatoes”
Too cold for the remaining greenies to turn red now. I collected them and hoping the brown paper bag trick works: Take green or partially ripened tomatoes, stick them in a brown paper bag and store them in a dark, dry place, such as a food pantry. In about a week, they should turn red.
Karen: Those are most likely squirrels and chipmunks who are eating your harvest…very annoying!
We had an OK crop this year, not as good as last year; probably due to the extreme weather condtions. Tasty, but on the small side.
Nothing like a tomato sandwich on toasted whole grain with salt, pepper and mayo.
I have lots of green tomatoes. The first time I made fried green tomatoes they were too tart. I just used an eggwash and flour. My wife thinks cornmeal is essential. Any ideas or recommendations?
Cornmeal is the southern way – and it does give them a touch of sweetness. Although cooking should bring out any sugar already there. The tartness is part of the charm – you can put them in a sandwich with mayo too. Even better with bacon!
But if they’re too tart to begin with, you might just want to pickle them. Or make a chutney to which you can add something to sweeten the whole mix.
I did fried green tomatoes only once, when Floyd blew through and knocked out most of the tomatoes on my vines. Had no clue what I was doing, so tried one batch in just eggs and flour (with salt and pepper) and another batch in eggs with Italian flavored bread crumbs. Once I got used to the bit of tartness, they were very enjoyable. Might try it again if these don’t turn red. I’m not giving up yet! I once had a volunteer cherry tomato plant in my front yard that gave great tomatoes through October. Never say die!
Returned Sunday from a week on the beach in North Carolina and harvested the last of our heirloom cherry tomatoes. Here’s how: for larger tomatoes slice them relatively thick and evenly; for cherries, slice them in half lengthwise. Spread the slices out on a plate or in a bowl and Kosher-salt the hell out of them. Let them sit for at least 30 minutes to exude their tomato water. During that half-hour, pit about a dozen oil-cured olives and slice them up. Slice a few cloves of garlic into slivers, and chiffonade a bunch of fresh basil leaves. Chop the olives, garlic, and basil together with a pinch more of salt and optionally some lemon zest. Put it all in a bowl and add a couple of tablespoons of EVOO, then pour it over the tomato slices and toss. Serve with Vernaccia di San Gimignano. Bene.