The Main Menu: Hot summer brings a harvest of tasty tomatoes

By JAN MAIN

We have tomatoes! Baskets and baskets of luscious red, sweet, tomatoes. Why? We had a hot summer to ripen them to juicy tastiness.

In fact, the tomatoes reminded me of those I ate in Italy bursting with flavour. Of course, the necessary ingredient for this taste is sun. That’s what we had. Now, we have oodles of the best tomatoes ready for all sorts of recipes.

Good tomatoes need little embellishment – pinches of salt, a drizzle of olive oil and if possible, fresh basil.

Here to tempt you with this summer gift are variations of this theme to create tomato heaven!

Preserving the Harvest

Right now, there are baskets of gorgeous, ripe red tomatoes waiting to eat, to use in recipes or to preserve for the future.

The fastest, easiest way to preserve is to freeze at their peak of ripeness and quality.

Do not freeze sub-standard tomatoes. Choose the best; wash and pack in usable amounts; for instance, 4-6 tomatoes per freezer bag. Suction out air from the bag with a straw; place bag on baking sheet in single layer and freeze as soon as you can after picking or purchase. Once frozen, they are ready for soups or stews within the year.

Alternatively, tomatoes may be blanched with boiling water first for 1-2 minutes. This will help to remove their skins. Remove skins then stew for 2-3 minutes.

After stewing, pack the stewed tomatoes in plastic containers or glass jars leaving ½ inch headspace, then freeze for future recipes for up to one year.

Appetizer Tomatoes

Keep it simple when it comes to tomatoes. These two suggestions are variations on the same theme.

Variation 1: Put out a platter with the halved tomatoes; drizzle with olive oil, sprinkle with sea salt and thinly sliced basil leaves. Let everyone spread the cheese on the baguette and arrange the halved tomatoes on top. Eat and enjoy!

2 cups (500 mL) grape tomatoes, halved
1/2 cup (125 mL) olive oil
Sea salt
2 bunches basil leaves (about 8-12)
Boursin cheese, room temperature
fresh baguette, sliced

Or Variation 2: Thread a grape tomato on a toothpick alternatively with a basil leaf, pitted olive and small wedge of mozzarella or bocconcini (small balls of fresh mozzarella). Serve tomato sticks on a platter with plenty of napkins. Yum!

Easy Cheesy Tomato Pies

Cheese and tomatoes are a natural combination.

This winning team is a perfect match in a pie. For the base, you can use a 9-inch prepared pie shell or toasted bread crumb and herb crust. In a pinch, substitute a prepared pizza shell.

1 9-inch pie shell or bread crumb crust
(recipe below) or prepared pizza shell
1 tbsp (15 mL) Dijon mustard
3 cups (750 mL) grated cheese, 1 1/2 cup (375 mL) grated old cheddar
Or a mixture of cheeses, cheddar, mozzarella, Parmesan Reggiano
3-4 tomatoes, sliced horizontally
2 tbsp (25mL) prepared pesto or substitute a drizzle of olive oil and thinly sliced basil leaves

Bread Crumb Crust: 2 cups (500 mL) freshly made breadcrumbs preferably from whole wheat bread (about 2 slices). Toss with 1/3 cup (75 mL) melted butter; ½ tsp (2 mL) each thyme and tarragon.

Press crumbs along the bottom and sides of a 9-inch (23 cm) pie plate and toast in 350 F (180 C) for about 15 minutes until golden brown. Cool then spread with Dijon mustard and fill with tomatoes as described below.

For pastry shell only, preheat oven to 400 F (200 C). Bake the prepared pie shell blind (that means line the shell with parchment paper and weight it either with pie weights or 2 cups (500 mL) rice or dried beans) and bake in preheated oven 15 minutes. Remove to cooling rack. When rice or beans are cool, remove from pie shell to a storage jar for future use; discard parchment paper.

For both pastry, bread crumb and pizza shell, spread pastry, bread crumb or pizza shell with mustard then top with half the cheese.

Arrange tomato slices overlapping in concentric circle Sprinkle with remaining cheese and drizzle of oil and basil leaves. Bake in preheated oven about 20-25 minutes.

Serve hot, warm or room temperature cut into wedges. Makes 4-6 servings.

Tomato Apple Chutney

Chutneys are easy to make and expensive to buy. This is one reason I love making them!

This particular chutney tastes delicious with meat, chicken and cheese. It also makes a great hostess gift.

6 cups (1 1/2 L) peeled, chopped tomatoes- about 6 tomatoes
4 cups (1L) chopped, peeled apples- about 4 apples
2 cups (500mL) packed brown sugar
1 1/2cups (375 mL)chopped onions, about 2
1 cup (250 mL) cider vinegar
1/2 cup (125 mL) raisins or currants
1 tbsp (15 mL) grated gingerroot, peeled and finely grated
1 garlic clove, crushed
1 tsp (5 mL) salt
1 tsp (5 mL) each, mustard and mustard seeds
1 tsp (5 mL) hot pepper flakes (optional)
1 tsp (5 mL) cinnamon

In large stainless-steel saucepan combine tomatoes, apples, sugar, onions, vinegar, raisins, ginger, garlic, salt and mustard seeds, hot pepper flakes if using and cinnamon. Bring to boil over medium high heat and simmer, stirring often to prevent sticking about 2 hours or until thickened.

Spoon into sterilized preserving jars (1 cup size works well) and process in a boiling water bath for 10 minutes.

Remove jars to cooling rack, and check lid for seal once it has cooled (Lid goes down in the centre.) Any lid that does not go down, store in refrigerator and use within 2 weeks.

Makes about 6 (1 cup or 250 mL) jars.