8 Easy Recipes for Your Extra Garden Tomatoes
It’s tomato season, which means you probably have too many tomatoes. Here are eight recipes to help you enjoy your bounty.
Is there anything more exciting than when your tomatoes come in? I’ve already made a bright red marinara sauce out of homegrown Roma tomatoes with my daughter (at 9 years old, she’s turning into a good cook!), soft scrambled eggs with my cherry tomatoes blistered in olive oil, and a rainbow-hued marinated heirloom tomato salad.
Those heirlooms were particularly delicious, but what are heirlooms exactly? According to the Farmers’ Almanac, “heirloom tomatoes are varieties that have been passed down from generation to generation (bred true for at least 40-50 years).” Heirlooms are known to be more flavorful than the hybrid tomatoes you’ll find at the supermarket, which are bred for good looks rather than great taste.
The colors, shapes, and sizes of heirlooms vary greatly—from Purple Cherokees that work perfectly drizzled with olive oil, salt, and a squeeze of lemon (maybe add some feta cheese and fresh thyme leaves to make it a meal), to Tigerella orange-and-red-striped cherry tomatoes that give a high yield and are perfect for salads—or just pop one in your mouth and prepare for a sweet and tart taste explosion.
If your stomach is growling—and I know mine is—check out these eight garden tomato recipes. I plan to cook them all.