My #tomatogirlsummer

Move over, Coastal Grandma, Tomato Girl Summer is in full swing. Okay, so maybe I'm not relaxing on the Amalfi Coast or sunning in Capri, but my summer garden is having a banner year and I’ve got the tomatoes to prove it. While I love a good BLT or caprese salad as much as the next person, I’ve definitely had my fill. Not wanting to waste a single one of these beauties, I got cooking instead.  Two of my favorite recipes are listed here: my Glorious Gazpacho (yes, that’s what I named it because it’s that good), and a roasted cherry tomato sauce which will fill my freezer with summer goodness long after the summer sun sets. 

GLORIOUS GAZPACHO

WHAT YOU NEED:

• 2 cups diced, peeled seedless cucumbers (Persian cucumbers work great)

• 2 cups diced red bell pepper (you could also use orange or yellow or a mix, but no green please)

• 2 cups seeded, diced Roma tomatoes (trust me on the romas, they have thin skins that don’t require peeling)

• ½ cup diced red onion

• 2 cups tomato juice (not low sodium)

• ½ cup red wine vinegar

• 1/3 cup neutral oil (I like to use avocado oil, but canola oil is fine)

• Hot sauce (I use Sriracha), to taste

• Kosher salt and fresly ground black pepper

• 1 large avocado, for garnish

WHAT YOU DO:

Place the cucumber, bell pepper, tomato, and onion in a large bowl. Reserve about 1 cup to add back in after you puree, but if you want a completely smooth gazpacho, then just leave it all in the bowl.  Add tomato juice, vinegar, oil, and hot sauce.  Coarsely puree using an immersion blender, food processor or blender.  Add kosher salt and fresh ground pepper to taste, then add reserved veggies and chill for at least 4 hours before serving.  I like to go easy on the salt and Sriracha at first, then taste and adjust right before serving. Garnish with slices or cubes of fresh avocado.

This makes about 8 large servings, or can serve up to 24 in small shot glasses or other small glasses.

ROASTED CHERRY TOMATO SAUCE

WHAT YOU NEED:

• 4-5 lbs. ripe cherry tomatoes (assorted colors are great if you have)

• 1 large or two small onions, chopped

• 5 or 6 large cloves garlic, peeled and left whole

• Extra Virgin Olive Oil (EVOO)

• 3 tablespoons Balsamic Vinegar

• 1 tablespoon dried Italian seasoning

• 2 teaspoons Dried Basil

• ½ teaspoon crushed red pepper flakes

• Kosher and fresly ground black pepper

• Few pinches of sugar

WHAT YOU DO:

Heat your oven to 425 degrees F and set out a roasting pan large enough to hold all the tomatoes (they don’t have to be in a single layer). Wash the tomatoes and leave them whole. Drizzle 2 tablespoons of EVOO into the roasting pan, then add all other ingredients except the sugar (that comes later). Stir gently to make sure everything is coated in the oil and vinegar. You may need to add another glug or so of EVOO to make sure everything is well coated.

Roast for 45 minutes - one hour, until tomatoes are very soft and begin to break down (don’t worry if some of the skins brown, that just adds flavor!). Give the pan a stir once or twice during roasting. Remove pan from oven and let sit for 5 minutes, then transfer mixture to a large saucepan and puree using an immersion blender (you can also do this in batches in a blender or food processor). Taste and adjust salt if needed. If sauce is too acidic, add a few pinches of sugar. If you want a smooth, silky sauce, pass the mixture through a food mill or fine mesh sieve. If you like it a bit rustic, then youre done! Allow mixture to cool to room temperature before filling your freezer containers. I use 1-cup Souper Cubes so I have perfectly portioned sauce at the ready.

This makes 8 cups of sauce and will keep in the freezer for up to 6 months.