Home cooks patiently wait for Oregon tomato season to hit its peak. Thank heavens, that time has finally arrived.
If you head to the grocery store or the farmers market during the next month or so, you’ll find colorful heirloom tomatoes that are bursting with the essence of summer. You’ll want to make your favorite sauces that you can store in your freezer to enjoy this fall and winter.
But you also want to enjoy that flavor now. Here are five of our favorite tomato recipes to celebrate the bounty.
Plum and Tomato Salad
Plum and Tomato Salad. (Nathan Hostler, for The Oregonian)Nathan Hostler, for The Oregonian
This perfect summer recipe from Portlander Joan Harvey is a great way to use a variety of plums and tomatoes, which are at their peak right now. The addition of peppery baby arugula and Walla Walla sweet onions add complexity, as does the garnish of julienned basil.
Recipe: Plum and Tomato Salad.
Sliced Tomato Salad
Sliced Tomato Salad
One of the best ways to enjoy tomatoes is in a simple salad, like this one from tomato queen Barbara Damrosch. Just arrange tomatoes on a platter with peppery arugula, then drizzle with a dressing that combines balsamic vinegar with maple syrup, which balances out the acidity of the tomato.
Recipe: Tomato Salad With Balsamic Vinegar.
California Gazpacho
California Gazpacho
During hot weather, gazpacho makes a perfect meal. This variation from California chef Ann Gentry is a favorite because the only cooking involved is dunking the tomatoes in boiling water to loosen their skins (which you honestly can skip if you don’t mind the skins). Look for heirloom tomatoes at the grocery store or farmers market – they have superior flavor to the hothouse tomatoes. The additions of sweet corn kernels and garnishes of toasted pine nuts and sliced avocado are unusual, but make it filling and refreshing at the same time. The result is a perfect gazpacho that is brisk on the palate the day it’s made, and a little mellower on the second.
Recipe: California Gazpacho.
Baked Tomatoes
Fresh stuffed tomatoes roasted with tarragon topping. (Kraig Scattarella, The Oregonian)Kraig Scattarella, The Oregonian
The simplicity of the custard filling — just cream and egg — makes it very smooth and tender. A platter of these tomatoes, sitting on lettuce leaves, looks great at a lunch buffet table, but they are not finger food. Eat them sitting down, with knife and fork in hand.
Recipe: Custard-stuffed Baked Tomatoes.
Fried Green Tomatoes
Green tomatoes. (Pamela Silvestri, Staten Island Advance)Pamela Silvestri, Staten Island Advance
Try this not-so-Southern recipe for frying green tomatoes. For a variation, add some of your favorite Cajun spice, cayenne pepper or smoked paprika to both the flour and bread crumbs. The tomatoes will hardly cool before they’re eaten.
Recipe: Fried Green Tomatoes.
Bonus: Tips for homegrown tomatoes
Gardeners know they need to baby their ripening tomatoes on hot days, with extra shade in the afternoon and deep watering. Revisit The Pecks’ guide to ripening, picking and preserving your tomato harvest.
-- Grant Butler
gbutler@oregonian.com; @grantbutler
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Tomato time: 5 tasty ways to make the most of the season - OregonLive
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