The danger? Not that they are members of the Solanaceae family, which also includes poisonous Nightshades and Datura. No, my problem is that I have now too many tomatoes and too little time. They are ripening before my eyes, and I have already frozen two bags of blanched tomatoes. I am in heaven these days, enjoying the combination of the delicate yet pungent flavors. I feel so alive eating these fresh fruits. Yet they are taking over my counters. I know, too many tomatoes is not a bad problem to have. It could be worse.
You could have to endure hours of conversation about this beautiful fruit affair, like my husband does. Just imagine...Me “Honey look at these, just look at these beautiful tomatoes!” Him: “Wow, yeah.” Me: “Isn't it amazing that these grow in our yard, that these come from the earth?” Him: “Yeah, that's great.” Me: “No, really, look at all these! They are so delicious, aren't they?” Him: “Yes, really great!” Torture.
So far I have enjoyed a lot of fresh tomato salads,such as the classic tomato with cucumber and viniagrette, and of course tomatoes sliced on sandwiches. I am saving some of the Sungolds to make jam, and want to try my hand at the Heirloom Tomato and Lemon Mascarpone Tart, one of the entries in Food 52's recipe showdown. Last night I made a simple salsa fresca, and because of the gorgeous colors, called it “Confetti Salsa.” I love way salsa fresca allows the fresh flavors of the tomatoes really burst forth. Check out the recipe below.
What are your favorite tomato recipes?
Confetti Salsa Fresca
4-5 heirloom tomatoes, fresh as can be in various colors, chopped.
½ small red onion, chopped
1 small handful cilantro
1 clove garlic, minced
hot peppers to your taste, chopped (I used 1 jalapeno, and ½ green habanero, from my garden.)
1-2 tsp vinegar
Mix together in a bowl and serve with anything or by itself!