Tomatoes

What’s the song?

There ain't nothing in the world that I like better
than bacon and lettuce and homegrown tomatoes.
Up in the morning, out in the garden, get you a ripe one, don't pick a hard one.
Plant 'em in the spring, eat 'em in the summer. All winter without 'em is a culinary bummer.
I forget all about the sweating and the digging every time I go out and pick me a big one.
Homegrown tomatoes, homegrown tomatoes, what would life be without homegrown tomatoes?
Only two things that money can't buy and that's true love and homegrown tomatoes.

 (By Guy Clark - not a big hit, but full of wisdom)

Store bought tomatoes are pale imitations of the real thing. Store bought tomatoes are produced (not grown) to be picked green, uniform in size, boxed and shipped, turning red in the process, and kept for weeks in a grocery store without bruising. When you cut them, they are pale or white inside. They taste bland and mushy. They taste like nothing.

 
A home-grown tomato starts as a little yellow flower pollinated by bees. It becomes a small green tomato in July. Through July and most of August, it spends its energy in growing larger – some varieties are bigger than a baseball – while still green. Then, towards the end of August, it starts turning a pale pink or pale orange.

Be patient. One day in early September you will go outside and there will be a big, red, tempting tomato. When you pick it, it will be heavy in your hands – juicy and plump.
 
Take it inside and slice it. It is red throughout and the juice will run all over the cutting board.

What to do with it? That depends on the variety. With a big beefsteak type tomato, you can lightly salt it, throw on some basil leaves and you have one of the most wonderful salads in the world.

With some smaller eating tomatoes, you can layer them with basil and fresh mozzarella, drizzle with balsamic vinegar and have a complete meal, especially if you have a fresh baguette or sourdough bread.

With cooking tomatoes, like Roma, roast them and put them on homemade pizza, or make them into tomato sauce for spaghetti.

ROASTED TOMATOES

Roma tomatoes       

Pasta sprinkle (oregano, basil, etc.)

Olive oil

Garlic salt

Freshly ground pepper 

Oven 325˚. Pour olive oil on baking sheet. Cut tomatoes in halves or thirds. Dip both sides in oil. Sprinkle with salt, pepper, herbs. Bake for 2 hours till soft and shriveled.

 
ROASTED TOMATO SAUCE

4 garlic cloves, unpeeled     

2 small red onions, unpeeled, cut in half             

3 lbs. (about 6) medium tomatoes, cored           

2 tbs. balsamic vinegar                  

1 tbs. olive oil                 

1 tbs. tomato paste

1 tsp. sugar

1 tsp. fresh oregano

½ tsp. salt

1/4 tsp. crushed red pepper

1/4 tsp. black pepper

Preheat broiler. Place garlic and onions, skin sides up, on jelly roll pan. Place pan on lower oven rack. Broil 30 minutes. Add tomatoes to pan, core sides down. Cook additional 30 minutes till blackened. Cool 5 minutes. Remove skins from garlic, onion, and tomatoes; discard skins. Place all in food processor or blender; add rest of ingredients, process till smooth. (Can be kept in refrigerator for 1 week, in freezer 1 month). 8 servings over pasta.

One of our favorites is tagliarini – it’s simple, easy and delicious: 

TAGLIARINI

CHICKEN TAG2 large fresh sliced, or a few frozen tomatoes, skinned, or a large can of tomatoes

4 garlic cloves, minced       

1/3 c. olive oil 

¼ tsp. freshly ground black pepper       

¼ c. water (if you use fresh tomatoes)

1 tsp. basil

Salt to taste

In heavy skillet, sauté garlic in oil till garlic just starts to turn golden. Do not let it brown.

Add rest of ingredients, cover, and simmer 10 minutes.

Serve over pasta with parmesan cheese.

Another variation is to sauté 1 tsp. red pepper flakes with the garlic, then add a red bell pepper, chopped 

Or this variation with chicken: 

CHICKEN TAGLIARINI

CHICKEN TAG2 large fresh sliced, or a few frozen tomatoes, skinned, or a large can of tomatoes

4 garlic cloves, minced  

1/3 c. olive oil 

2 chicken breasts, cubed

1 onion, sliced

1 green pepper, sliced     

¼ tsp. freshly ground black pepper      

¼ c. water (if use fresh tomatoes)

1 tsp. basil

Salt to taste                 

In heavy skillet, sauté garlic in oil till garlic just starts to turn golden. Do not let it brown. Remove garlic from oil, add chicken to pan. Brown chicken 4 minutes. Turn, then add onion and pepper, brown chicken 4 minutes.  Add rest of ingredients, cover, and simmer 30 minutes. Serve over pasta with parmesan cheese.

There is so much about tomatoes, that I’ll continue this in part two.