An East Coast friend raved to us over the phone this past weekend about the great case of tomatoes he’d just picked up at the farmers’ market in New York City. He’s been using them to make tomato sauce, gazpacho, and bruschetta, as well as serving them with mozzarella and basil. No doubt many of you still have access to good tomatoes in your garden or farmers’ market. Below are recipes that let you showcase them.
“I like to serve this dish (in photo above) in early fall, when tasty plum tomatoes are still available in the farmers’ market and there is just enough of a chill in the air to provide a good excuse for a rich sauce,” says Domenica Marchetti in her book The Glorious Pasta of Italy (Chronicle Books, 2011), where this recipe appears. The sauce features caramelized tomatoes, a dose of fennel seeds for spice, and buttery robiola cheese. Marchetti recommends serving the sauce with long ruffled pasta ribbons called mafalde. But you can also pair it with pappardelle or fettuccine. You could use our Everyday Fresh oil to prepare the sauce. (Click here to see the recipe.)
This dish requires zero cooking. Slices of fresh zucchini are topped with slices of fresh tomato. The zucchini and tomatoes are dressed with extra virgin olive oil and balsamic vinegar. The dish gets a sprinkling of thinly sliced basil. “Get creative here with the arrangement, depending on how big your zucchini and tomato slices are in proportion to each other,” says Kalyn Denny, who created this recipe and featured it on her popular food blog Kalyn’s Kitchen. “I put two tomatoes on each zucchini slice since I had big slices of zucchini.” You could use our Arbequina oil to make the dressing. (Click here to see the recipe.)
Mahi mahi is a fish that takes well to the grill. Here it’s skewered and grilled and then paired with orzo pasta as well as chopped fresh tomatoes and herbs dressed with extra virgin olive oil and balsamic vinegar. You could use our Arbequina for the dressing. This dish comes courtesy of the Monterey Bay Aquarium, a crusader for sustainable seafood through its Seafood Watch guide. (Click here to see the recipe.)
Cook and food writer Viviane Bauquet Farre’s pasta salad features sweet corn, zucchini, and heirloom tomatoes – along with salty goat’s milk feta cheese and fresh herbs. It’s a dish that’s worth a trip to the farmers’ market to pick out heirloom tomatoes. Viviane – the talent behind the fantastic online magazine foodandstyle.com – says Black Russian, Pruden’s Purple or any red heirloom beefsteak tomatoes “will be marvelous in this dish.” They’re used raw. You could give the dish a finishing drizzle with any of our oils. (Click here to see the recipe.)
The red and gold cherry tomato pasta featured here is noteworthy both for its simplicity and its colorful presentation. Spaghettini is tossed with lightly cooked red and gold cherry tomatoes, along with shallots, basil and extra virgin olive oil. A few red pepper flakes add a little heat. “It is as sweet, natural and pure tasting as a sun-warmed sliced tomato on toast,” writes Janet Fletcher in her cookbook Fresh from the Farmer’s Market (Chronicle Books, 2008), where this recipe appears. Our Everyday Fresh would be good for this dish. (Click here to see the recipe.)
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