Well they are finally here. After wind storms, drought, extreme heat, and even a little plague, the extremely desirable ripe-off-the-vine garden tomato is ready for the picking.
So how does one enjoy these beauties? Well, if you don’t eat them right of the plant standing in your garden, there is a multitude of ways to enjoy this summer harvest. Here are a few of my favorite summer tomato recipes:
Caprese Salad
(Figure 3 to 4 slices of tomato per person)
Fresh tomato
Fresh basil
*Balsamic vinegar
Fresh mozzarella (buffalo is best)
Sea salt
Slice your tomatoes and mozzarella about ¼ inch thick.
Layer tomato slices, mozzarella then basil drizzle balsamic over them.
I like to serve the salt on the side
*You can buy a really expensive balsamic or reduce down a decent one to make it thicker and concentrate the flavors. Simply put 4 cups in a sauce pot on medium high heat. Cook until it is reduced down to 1 to 2 cups depending upon how thick you like it. If you like a sweeter balsamic add a little sugar or better yet some honey as it reduces.
Tomato Tarte
Puff pastry (one 17.3 oz package thawed or feel free to make if you have the time)
Fresh tomato
Parmesan cheese
Egg (beaten)
Fresh mozzarella
Fresh basil
Olive oil
Preheat oven to 400º.
Lay out one sheet of pastry, brush with egg wash.
Cut other pastry into thirds, attach one section to end of pastry sheet, brush with egg wash.
Cut remaining 2 sections length wise into 1-inch strips, lay them along edges of long pastry sheet creating a crust, brush with egg wash and then sprinkle with Parmesan cheese.
Bake in oven till golden brown, 15 to 20 minutes.
(This step may be done 2 to 3 days in advanced then wrapped tightly and stored till needed.)
Reduce heat to 325º
Take sliced tomatoes and lay them on the cooked tarte, then layer sliced fresh mozzarella drizzle olive oil put in the oven and bake for 15 to 20 minutes till mozzarella is melted before slicing tear basil and drop all over the tarte, serve warm or at room temperature.
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