TWEAK - Garden Tomatoes - A Fleeting Seasonal Treat

By Hklbrries

Gardeners in the Inland Northwest waited longer than usual for garden tomatoes only to have a rude awakening last week.

Two nights of lower than normal temps – it actually froze in some area gardens – left many scrambling to cover crops or bring in tomatoes. The bounty reminded us how important it is to find ways to enjoy those garden tomatoes while you can and even extend the season.

We talked to area farmers and chefs for ideas and tips for preserving or enjoying the crop while the season lasts.

Freeze whole
Shelly and Bob Berryman had a row of boxes filled with organic heirloom tomatoes at the Liberty Lake Farmers Market on Saturday. They grow tomatoes among the crops at Twin Springs Organic Farm near Rice, Wash. They are also at the Thursday Market in the South Perry District.

Shelly Berryman said she discovered that freezing whole tomatoes is a great way to save the harvest, especially if you’re busy. “It works really well. Just wash and put them whole in a gallon freezer bag,” she said.

Warm the frozen tomatoes slowly in a saucepan to defrost and the skin and core can be easily removed.

Slow roasting
At the Spokane Farmers Market, farmers and customers were talking about the delicious intensity of garden tomatoes that have been slow roasted in the oven.

Su Sawyer, volunteer at the Women’s and Children’s Free Restaurant who was shopping at the farmers market last week, said she likes to halve and core the tomatoes (maybe add some garlic, onion and olive oil) and then roast them in a slow oven for hours. Once they’ve cooled, she puts them into a quart-size freezer bag so she can easily break off small chunks for soups and sauces.

A recipe from Deborah Madison’s “Local Flavors” is a great place to start, if you’re uncomfortable winging it (recipe follows).

Antioxidant boost
Spokane Valley farmer Dan Jackson is growing a new tomato variety for the first time this year and it is on the menu at a few local restaurants.

The Indigo Rose tomato was developed by Oregon State University and researchers there say the fruit is high in the antioxidant anthocyanin. The tomatoes develop a beautiful purple hue where they are exposed to sunlight.

The sweet, fruity tomato is being served at Stella’s Café, 917 W. Broadway Ave., where chef and owner Tony Brown is letting the flavor of the tomato shine in simple salads. I tasted it last week in a salad of tomatoes, arugula and goat cheese. It was delicious. Brown said he’s also made a tabbouleh salad with the tomatoes.

Jackson said chefs at South Perry Pizza, 1011 S. Perry St., are using the tomato and it’s for sale at Main Market Co-op, 44 W. Main Ave.

Ripen indoors
For anyone who had to bring in green tomatoes to avoid the frost, or anyone who ends the season with a bunch, they can be ripened indoors.

Over the years, our readers have had the best luck with this method from TLC’s How Stuff Works website.

Ripening Green Tomatoes

1. Cut the green tomatoes off of the vine with pruners. If the stem pulls off the fruit it will hasten rotting there.

2. Wash and dry completely.

3. Wrap each tomato in a sheet of newspaper or tissue paper.

4. Pack the wrapped tomatoes in a box, up to two layers deep.

5. Store the box of green tomatoes in a cool, dry area. An unheated basement, insulated garage, or enclosed porch would work very well.

6. Check the tomatoes every week. Remove any that are starting to ripen, and let them finish ripening on your kitchen counter. Also, check the tomatoes for signs of rot. Any rotting tomatoes should be removed.

Tomato Stack
The August issue of Cooking Light magazine has a recipe for a beautiful stacked salad starring tomatoes with avocado and corn. It could be the perfect way to celebrate the end of the season. The recipe follows.

Soup
If the cool mornings and evenings have you craving soup, consider the tomato soup recipe from author Mark Bittman’s latest cookbook.

The tomato soup from “How to Cook Everything: The Basics,” relies on fresh market or canned tomatoes and comes together very quickly (recipe follows).

Savory Tart
The Culinary Institute of America teamed up with Weight Watchers to create an eggplant, tomato and goat cheese tart that a friend said is one of her favorite ways to enjoy summer tomatoes. This is the perfect time of year to make it. The recipe follows.

Preserves
If you have a bounty of green tomatoes at the end of the season try making green tomato relish or traditional tomato preserves. The Green Tomato Relish from “Gifts Cooks Love” by Diane Morgan (recipe follows) would be an unusual gift during the holidays. Traditional tomato relish is making a comeback with new canners. Find the recipe from the “Ball Complete Book of Home Preserving” on the Food section blog, Too Many Cooks, www.spokesman.com/ blogs/too-many-cooks.

BLT
My husband will make BLT sandwiches this time of year until he is absolutely sick of the time-honored combination. Nothing beats the simplicity of thick slices of tomatoes, with crisp bacon, lettuce, mayonnaise and lightly toasted bread.

Or, branch out with the recipe for BLT Pasta from the “America’s Test Kitchen Quick Family Cookbook” due out in October (recipe follows).

Pie?
We’re still skeptical, but reader Marvel Carlson called to rave about a pie she baked with sweet cherry tomatoes. Carlson, the daughter-in-law of one of the former heads of the Dorothy Dean Homemakers Department at The Spokesman-Review, said she has won over people with the unusual pie.

Carlson started with the classic Dorothy Dean recipe for Sour Cherry Pie and tweaked it. Her call left us talking about more unusual tomato recipes, including tomato cake and pudding. Share your favorite strange tomato recipe, and get Carlson’s, on the Too Many Cooks blog.

Recipes in collection associated with this article: Slow Roasted Tomatoes, Tomato Soup, Tomato Eggplant Tart and Green Tomato Chutney.

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Preparation

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