Nothing compares to the bliss of biting into a vibrantly colorful, delectably juicy, and perfectly delicious tomato. After a long winter suffering through the flavorless mealy fruit of the same name, these local gems will fill you with joy that screams summertime.
Jam packed with yummy goodness, now is the time to enjoy our valley’s bounty of fresh and delicious produce. Wonderfully light and refreshing for those steamy summer days, a meal featuring the local tomato will be sure to please. So eat them while you can. There’s nothing like the taste of an in-season tomato!
tomato | five ways
The tomato provides the base for a super versatile fresh salsa or sauce that can be used to make endless summer dishes. Experiment with the endless varieties of local tomatoes, or add deliciously ripe seasonal fruits like peach or watermelon. For an extra kick of spice, add in some fresh hot pepper or garlic. Try a salsa with cilantro one day and a bunch of basil or parsley the next day.
Harvest tomatoes and other fresh produce from your garden, or pick up the freshest and brightest from the farm stand to make your sauce or salsa of the day. Not only is salsa great for dipping, but you can create so many other lovely dishes as well. The sky’s the limit!
1. Basic Tomato Salsa
3 large local tomatoes, finely diced
1/2 red onion, finely diced
1 jalapeno, finely diced
1 lime, juiced
1/2 cup chopped cilantro
Salt and pepper to taste
Mix thoroughly in bowl, and let sit in fridge for a few hours to allow the flavors to blend together. Dip your chips and enjoy.
2. Salsa Cruda (raw sauce)
1 small bunch chives, minced
2 cloves garlic, crushed
1 1/2 pounds fresh tomatoes, chopped
1/4 teaspoon fresh hot pepper or flakes
1/2 cup chopped basil
1 teaspoon salt
1/2 teaspoon pepper
1 pound pasta of choice
Mix together all ingredients (except pasta) in a bowl. This sauce can sit awhile to let flavors marry or be eaten immediately. Cook pasta until al dente. Drain pasta and toss with tomato salsa. Serves 4-6.
3. Bruschetta
1 pint red grape (or cherry) tomatoes, halved
1 pint yellow grape tomatoes, halved
3 cloves garlic
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 cup chopped fresh basil
salt and pepper to taste
1 baguette
Combine all ingredients (except the baguette) in a bowl; stir together. Cover and refrigerate for an hour or so if you have time. Cut the baguette into diagonal slices, and toast the bread in the oven on a baking sheet until golden brown on both sides (flipping halfway through). To serve, spoon generously over the slices of bread. Serve on a platter as an appetizer.
4. Peach Salsa
2 cups diced tomato
2 cups diced peeled peaches
1/2 cup diced green onion
1/4 cup diced red bell pepper
Juice from 1-2 limes
2 teaspoons minced mild or hot chili pepper
2 tablespoons chopped cilantro
1/2 teaspoon freshly grated ginger
1 clove crushed garlic
salt and pepper to taste
Combine all ingredients. Chopped mango can be used along with peaches in this recipe. Let stand for 45 minutes or refrigerate for a few hours before serving. Delicious with grilled fish or pork.
5. Melon Gazpacho
2 cups chopped watermelon
1 cup orange juice
2 tablespoons extra-virgin olive oil
1 seedless cucumber, diced
1 yellow bell pepper, seeded and diced
1 small onion, diced
2 medium garlic cloves, minced
1 jalapeno pepper, seeded and minced
juice from 1-2 limes
3 tablespoons chopped fresh parsley, basil, or cilantro
salt and pepper to taste
Combine all ingredients, and stir together. For a less chunky soup, pulse in food processor for just a few seconds. Refrigerate until ready to serve. Serves 6.
