It is tomato harvest time here in Northwest Arkansas, well here at the Spalter household. I planted one tomato plant this year, beefsteak. The harvest comes at the perfect time because I have become addicted to Israeli salad with cottage cheese in a wheat pita.
The last two years, I have been on a tomato plant strike. Two years ago, a severe drought killed my two plants. I got one little Roma and that was it. Last year, I couldn’t bring myself to plant one. It didn’t seem the same without my dad here to call and ask about my plant’s progress. This year, my one small plant has become the proverbial Little Shop of Horrors plant (no blood though).
With this boon of tomatoes and several green on the vine, I felt compelled to share my favorite tomato recipes:
This site gives a good recipe with several options to add or not. There are several places on the web that offer recipes, but ultimately you will find one that you like the combination of veggies and flavors.
I was introduced to this in Edisto Island, South Carolina. My dad made one while I was visiting one summer from college. I thought it would be awful and a runny mess. I was so wrong.
1 -9 inch deep pie shell, baked
2-3 large tomatoes, thickly sliced and drained
2-3 Green Onions, chopped (optional) (I have NEVER made mine with this and it still tasted yummers.)
Salt and pepper
1 cup mayonnaise
1 cup shredded sharp cheese.
(My dad sometimes put a bit of olive oil between layers)
Fill cooled pie shell with alternating layers of tomatoes (and onions) sprinkled with salt, pepper, basil, olive oil (lightly)
Combine mayonnaise and cheese and spread over tomatoes.
Bake at 350 for 30 minutes.
I’ve eaten my mother-in-laws soup and the bowl I had at the Olive and Fish in Jerusalem was divine, so I guess I need to officially add to my list to try and make.
I don’t have my mother in law’s recipe but she doesn’t really write many of her recipes down, so it may take reconstructing. I’m sure there are great recipes out there, and I am open to any suggestions of a good gazpacho.
I found Alton Brown’s which sounded a lot like my mom in-laws. I still have much trial and error to go with this one.
So simple and so good.
2 medium red tomatoes, cut into wedges
2 medium yellow tomatoes, cut into wedges
3/4 cup diced fresh mozzarella cheese
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
1/4 teaspoon salt
Freshly ground pepper, to taste
We like to add a bit of olive oil as well. Really, what don’t we like to add olive oil to. I think this may be a rare tomato season, but I’m willing to endure.
I also need to do a nice shout out to Food on Fifth WordPress blog for the recipe which sounds delicious: “a simple sauce, dave’s tomatoes & an ode by pablo neruda” Worth a look and a try even if I only have Beefsteak tomatoes: