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The Meat

August 14, 2019

Good morning, foodie friends.

Last week, we were all about corn (did you see who won our blind corn taste test?). This week, I’m sauce-pot deep in tomatoes. 

It’s not a bad problem to have, really. But there is this sense of growing urgency as my tomato plants begin to triple in size, producing a basketful of tomatoes a day. Last night, I’m pretty sure I heard one whisper, “Feed me, Seymour.” 

We started the season off with the celebratory tomato sandwich — even my 4-year-old took part in the family tradition of slathering a piece of white bread with mayonnaise (the “special butter” as he likes to call it) with a couple of slices of ripe tomato still warm from the summer sun and a sprinkle of salt and pepper. Later in the week, we moved on to the BLT sandwich — another victory in the parenting department when my vegetable-adverse child ate the whole thing because he “grew it all in his garden.” Not the bacon, of course, but then, we don’t ever have to talk him into eating bacon.

We ended the week with a simple tomato bruschetta, the best way to use up a large amount of fresh tomatoes. 

Simply chop 1 pound of tomatoes (or really, whatever you have on hand, just adjust your dressing accordingly) and sprinkle them with 1 teaspoon of kosher salt and let sit in a colander to drain for at least one hour. In the meantime, warm 5 tablespoons of good olive oil in a small saucepan on low heat and add 2 large cloves of minced garlic. Cook until the garlic is soft and fragrant, then set aside to cool. Once cooled and the tomatoes are well-drained, add the oil, tomatoes, half a chopped red onion and a few thinly sliced basil leaves together in a bowl and mix. Season with additional salt and pepper to taste and add a splash of balsamic vinegar at the end for good measure. 


We enjoyed this over lightly toasted bread from the grill, letting the juices soak into the bread before taking a bite out of it. It was pure summer on toast. 

You could also try Margaret Button’s tomato basil hummus, or this Instant Pot friendly tomato sauce with spaghetti squash. Francesca Olsen also offers up a variety of marinating methods to get the most of your garden. 

Happy Wednesday!
Lindsey Hollenbaugh
Managing editor of Features


 
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