tomatoes – Kate's Garden Kitchen

Vegetable Triage (Tomato Glut Sauce)

August 10, 2022katejerome2020gmail.com2 Comments

This time of year brings so many good vegetables, whether through a CSA box every week with more than you can possibly eat or a garden that is inundating your fridge. Or even friends offer extras from their own gardens. How do you avoid wasting all this goodness as well as stock yourself up for the winter months?

My answer is to roast! Whenever I have loads of extra chard, mushrooms, leeks, onions, zucchini and eggplant, instead of succumbing to feeling overwhelmed, I toss them all into a roasting pan.

Red and yellow tomatoes, onions and garlic

Make delicious soup

It is amazing how combining roasted vegetables of all types with plenty of onions and garlic turns them into savory creations. I roast until everything is quite soft and then purée with a little stock if necessary. Freeze the pureed vegetables to use later as a soup base or pasta sauce. Or, to make a hearty one-dish meal immediately, add some evaporated or coconut milk, chopped sauteed vegetables of choice, cooked beans and/or cooked grains or pasta. A great result of this process is that the sauce never quite tastes the same.

A sauce made of mostly tomatoes is great for traditional pasta sauce. Sauce with spicy chiles added makes a good base for chili.

It’s easy to adjust seasonings according to your tastes. Add basil and oregano for an Italian twist; add cumin and chili powder for Mexican; add marjoram, a hint of cayenne and basil for Mediterranean.

Tomato Glut Sauce

I found this recipe years ago from a magazine called This Organic Life and have adapted and used it ever since. Film a large roasting pan with olive oil and cut up about six pounds of tomatoes – this is a great time to use those that have blemishes or splits because you can simply cut that part away. Chop and add one or two cups of whatever vegetables are coming in at the time such as onions, carrots, zucchini, celery and Swiss chard.

If you plan to use a food mill, you don’t have to take out tomato cores. If you plan to use a food processor, core the tomatoes before cooking. I don’t peel or seed my tomatoes but you can also blanch and peel and/or seed the tomatoes if that’s your taste. Throw in several cloves of garlic, some sprigs of fresh thyme, oregano, basil, and parsley. Splash with balsamic vinegar and roast for about an hour. The sauce will cook down and lose a good bit of moisture, and the vegetables will start to caramelize. Run through a food mill, food processor, or simply put in a high-power blender. Salt and pepper to taste, and use immediately or freeze.

Summer Vegetables

July 26, 2022July 26, 2022katejerome2020gmail.comLeave a comment

In this high season of summer, it’s natural to write about what’s inspiring right now. Mostly summer vegetables and beautiful gardens. Squash, tomatoes, eggplant, cucumbers.

Summer squash, tomatoes and eggplant are delicious in a simple layered dish cooked quickly to keep the kitchen cool. Layer with rich cheese, dust with panko and parmesan, and voila – you have dinner!

Puree fresh tomatoes, cucumbers and peppers to make a delicious gazpacho. Season with a chili and garlic, and drizzle with good olive oil and sriracha for a cool, filling drink or soup to start your meal.

For a little more complicated squash dish, my favorite:

Summer Squash Cheese Custard

2 large yellow squash, sliced into ½-inch rounds (about 4 cups)

1 medium onion, coarsely chopped

1 large clove garlic, chopped

3 ounces goat cheese or other cheese, grated

¼ cup cornmeal

2 eggs, beaten

1 cup milk

3 tablespoons chopped fresh dill, plus sprigs for garnishing

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Preheat the oven to 400°F. Steam the squash until tender. Saute onion and garlic until tender.

Drain squash. Add all ingredients to a blender and puree until smooth. Pour into an 8-by-8-inch baking dish or 6 individual ramekins that have been coated with cooking spray. Bake at 400°F for 40 minutes (35 minutes for the ramekins) or until golden brown on top. Serve warm or at room temperature.

Corn chowder

August 20, 2021katejerome2020gmail.comLeave a comment

Summer vegetables are so plentiful right now that it’s almost an overload with tomatoes, peppers, eggplants, and most of all corn. Corn is at its peak in a lot of states right now, and the sweet Silver Queen, Peaches and Cream, Honey and Cream cobs will soon be just a sweet memory.

So, we’ve been having corn every few meals in our house, and always seem to have a couple of ears left over. I scrape the kernels to use in salads, stir fries, and my favorite, corn chowder. Even though the hot days of summer don’t always bring soups to mind, summery corn chowder is unlike a regular soup. It’s not heavy and rib-sticking like a minestrone, but sweet, light and chock full of flavor.

You can make a chowder from any number of vegetables, and I like to spunk mine up with some cayenne pepper or chopped chilies. This recipe certainly lends itself to using whatever you have in the garden, so feel free to add roasted peppers, roasted eggplant or zucchini. Add some bacon for smokiness (or use grilled corn), chopped fresh sweet bell pepper, tomatoes, cucumbers and scallions as a garnish.

Summery Corn Chowder for two

2 ears sweet corn, kernels cut from cob (can be fresh, already cooked or frozen)

1 T. butter (don’t be tempted to use oil – the butter gives it an unsurpassed flavor)

½ c. chopped onion

1 T. flour

1 clove garlic, minced

2 c. water or broth

2 c. potato cut into small cubes

1 c. buttermilk or half and half

Salt and pepper to taste

Garnishes:

1 slice bacon, cooked until crispy and crumbled

1 scallion, sliced

Cayenne pepper or smoked paprika

Minced sweet bell pepper

Chopped fresh tomato

Directions:

In medium saucepan, saute onion and garlic in butter until soft. Sprinkle with flour and stir. Add corn, broth and potatoes, turn heat low and simmer until the potatoes are tender, about 20-30 minutes. Turn off heat and stir in buttermilk or half and half. Pour half of mixture into blender and blend until smooth. Return to pan and heat gently, not boiling. Salt and pepper to taste. Serve with your choice of garnishes.

Paths and tomatoes

August 10, 2021August 10, 2021katejerome2020gmail.com4 Comments

I’m so fortunate. I get to walk a woodland path every morning. I’ve come to rely so much on the relaxation and stress relief that I walk regardless of the weather. Walking in the rain is a sensory miracle. Walking in fog is ethereal. Walking in snow is a quiet, softly soulful experience.

What is it about paths that beckon us to come hither, to explore something new? When you enter the woods, you’re instantly enveloped with the cool, quiet ambience of the forest.

On a hot summer day, the woods beckon you as being cool and shady. The cool darkness is welcome, and the soft air soothes. If the weather is humid or foggy, the moisture envelopes you like a velvet cloak, and makes you slow down and amble.

The scent after a rain is of water dripping off leaves and wetting the soil. When the woods are dry, there’s the scent of honeysuckle or wild rose. Pine groves are filled with the scent of pungent resin.

Then again, on a cool autumn day, sunny glades draw you forward, and the warm sun makes your skin prickle. As the leaves begin to turn, the woods turn into a glorious golden aura and they are filled with the acrid scent of crinkly oak leaves. As the leaves fall, they begin to obscure the paths.

If you traipse the woods daily as I do, you notice nuances on the paths taken. Most of the paths I walk are well-trodden, which is a good thing when I’m wandering in my mind and not paying attention to where I’m going. But a path that is well-trodden means that I don’t have woods to myself.

This is a good thing because it means that many others are enjoying the woods as well. But I’m a bit selfish. I love the time alone, the quiet, and in reality I end up seeing few others.

When we do meet someone, it’s usually someone with a dog, which makes my dog extremely happy. The woods don’t belong to me, and my happiness at having an opportunity for “forest bathing” means I will happily share this lovely place.

Recipes

To keep you going at this time of luscious tomatoes, don’t forget about Catalan tomato bread – a traditional Italian dish in which you toast slices of robust sourdough or artisan bread, rub with a halved garlic clove and then rub with a cut ripe tomato. It’s the essence of summer.

Another great way to use those tomatoes is to chop with garlic, basil and olive oil. Spread on grilled bread as bruschetta (you can spread the bread with goat cheese first for a deepened flavor), or toss with hot pasta. Simple but infinitely delicious.

Simplicity in the Kitchen

July 19, 2021katejerome2020gmail.com2 Comments

I took a brief vacation from my blog but I’m back! And I’m in the thick of summer harvest, one of the most amazing times of the year. Every morning’s walk in the garden yields beans, tomatoes, cucumbers and onions. Garlic will be next and peppers are on the cusp of ripening.

I spend much of my time in the kitchen simply grazing rather than planning and executing meals, but when I do actually plan a whole meal it tends to be as simple as possible. Blistered green beans, bruschetta with chopped tomatoes, garlic and basil, sauteed greens.

I’ve written about keeping things as simple as possible many times before but it’s a subject near and dear to my heart. A simple recipe avoids the tyranny of a long list of ingredients and a long prep time. Nothing is more discouraging than looking at a tasty recipe and realizing it has 23 ingredients, many of which you’ll need to go out and buy.

And this time of year, there’s certainly no lack of fresh, delicious ingredients. I do love to cook and am grateful to share that love with you. In the words of Michael Pollan, “Eat good food, not too much, mostly plants.” And don’t be afraid to play with your food.

Although the kale is finished for now in my garden, Swiss chard and mustard greens are coming into their own. Check out my blog post from April of last year for a primer on growing greens.

https://wordpress.com/post/katesgardenkitchen.com/854

Here’s a fresh, simple way to prepare all types of greens

Saucy Greens

1 small bunch of Swiss chard or other greens
1 clove garlic, minced
¼ c. onion, sliced
1 T. olive oil
1 T. balsamic vinegar
1 t. Sugar
Salt and pepper to taste
½ c. chopped tomatoes
2 T. sour cream or plain yogurt
1 T. sriracha sauce if desired
2 large eggs if desired

Rinse the greens liberally and remove tough stems. Stack the leaves and roll them into a “cigar” and slice thinly. Add garlic and onion to olive oil in a heavy pan and saute until tender. Add greens, vinegar and sugar and saute about 5 minutes until greens are tender. Turn off the heat and stir in tomatoes and sour cream or yogurt. Salt and pepper to taste. Put in individual bowls and drizzle with sriracha sauce. Top with a fried egg if desired.

What do I do with all those tomatoes?

September 10, 2020katejerome2020gmail.comLeave a comment

This is such an exciting time of year with the produce coming in from the garden in buckets and baskets. But it can sometimes overwhelm.

Tomato plants may be on the decline in the garden, but the tomatoes are still ripening and filling our counters. Let’s figure out what to do with them.

Canning is certainly one option but I like to freeze them for later use.

I simply rinse them and throw them into a bucket or freezer bags in the freezer. No blanching, no cutting up before freezing. When I’m ready to make sauce or salsa, I pull out what I need and run them under warm water briefly to loosen the skins. They can then be cooked or thrown into the food processor with onions, garlic and jalapenos for fresh-tasting salsa. They won’t be firm as when fresh, but they still have the delicious taste of summer.

Here is a salsa recipe to get you started on using them fresh. Check out the recipe tabs for Catalan tomato bread, gazpacho and bruschetta. All have few ingredients – mostly tomatoes, garlic, onion and olive oil. Quick and easy!

And check out my YouTube video on how to make each one. https://youtu.be/nhh51JuE8lA

Summer salsa dip (pico de gallo)

1 chile, chopped (with or without seeds depending on your taste)

3-4 tomatoes, chopped finely

1 small onion, minced

1 clove garlic, minced

1 T. vinegar or lime juice

1 T. fresh cilantro

1 t. Salt

Mix and chill. Serve as dip with tortilla chips, on black bean tacos or as topping for a baked potato. Feel free to add other ingredients such as black beans or corn.

Simplicity

August 24, 2020August 24, 2020katejerome2020gmail.comLeave a comment

Have you ever made a dish from a recipe you pulled off the internet, convinced it sounded absolutely delicious, only to find that it was insipid? I did that last night – a casserole using lots of fresh grilled vegetables, eggs, cheese and sourdough bread. What could go wrong?

Too complicated

First of all, I cut the recipe in half and it still made enough for at least five people. It had multitudes of steps, taking me a couple of hours to complete. When it finally rolled out of the oven (heating up the kitchen pretty intensely since it cooked for an hour), it looked good. Bubbly and cheesy. And it tasted like kissing someone through a screen door. Not much flavor, not even rich enough to qualify as comfort food.

I know better. I just don’t cook that way. I get a little crazy this time of year wit the abundance of vegetables and fruits coming in, but it is fun to come up with interesting ways to use them.

Simplicity is best

Most importantly, I need to remember to keep things as simple as possible. A chopped tomato mixed with olive oil, minced fresh garlic, salt and fresh basil is a perfect sauce to toss with hot pasta. Or simply sauteed greens and onions over pasta. No time, not much prep and absolutely fresh and delicious.

Even if you don’t consider yourself a cook, you can learn to prepare fresh wholesome meals without a lot of prep time or a lengthy list of ingredients. And cooking can become an interesting part of your life instead of a chore. It truly is artistry and if you look at it that way, you are an artist!

A simple dessert – fresh fruit galette

I bought a box of produce from a local farmer this week and it came with plums, raspberries and grapes. I made a plum and raspberry galette. Sounds like it may be complicated, but it’s not. And any of the fruits can be swapped for whatever is coming in at the time. Once your fruits are prepared, it takes less than an hour to make including baking time. You could have a different flavor every night of the week. And the possibilities to use vegetables and cheeses make it an endless supply of opportunities.

A galette is simply a rustic pastry. You can make it a dessert or a savory main dish for brunch or dinner.

You can certainly make your own pastry, but puff pastry or pie dough from the freezer is easy and almost always works perfectly. Feel free to experiment with all different types of crust. Use the more delicate crusts with fruits and heartier crusts with vegetables.

Fruit Galette

3-4 cups fruit – raspberries, strawberries, plums, peaches, grapes, blueberries in any combination
1 pkg. puff pastry or pie crust thawed
6 T. apricot or currant jam (or whatever jam you have in the fridge)
1 egg
1 t. water
½ c. coarse sugar

Roll dough until about 12 inches in diameter. Place on a parchment-lined baking sheet. Refrigerate dough for 5-10 minutes.

Prepare fruit – you can peel peaches and plums if desired. Slice. If the fruit is particularly juicy, you can toss with 2 T. cornstarch to thicken the juices somewhat. If the fruit is tart, add up to half a cup of sugar.

Heat jam; spread jam in the center of the circle, leaving ¼ inch border around the edge of the dough. Place prepared fruit on top, leaving a 1 ½ -inch border around the edge of the dough.

Fold dough up onto fruit uniformly, pleating and pressing gently so it adheres slightly. Fruit should be exposed in the center. Mix egg and water and lightly brush dough and crimped seams with egg wash. Sprinkle with sugar and bake at 375 for 30 minutes. Add enough water to the remaining jam to produce spreadable consistency; brush jam over fruit for a shiny glaze. Serve warm or at room temperature the same day.

Riffs: asparagus with goat cheese; roasted peppers and roasted eggplant with feta; tomatoes with basil and mozzarella cheese. Season with herbs of choice.

Eggplant, sultans of summer

August 5, 2020katejerome2020gmail.comLeave a comment

I’m growing Turkish orange, white and Japanese long purple eggplants this year and they are producing like crazy. They are beautiful additions to the garden, with their shiny bright fruits. But now what do I do with them?

Eggplants essentially take on any flavors you combine them with. Their creamy sweet flesh brings a lovely complement to summer meals. And they perform beautifully on the grill so you can keep the heat out of the kitchen. The smokiness from the grill enhances the flavor.

Types of eggplants

Check out the farmers market for interesting varieties. The traditional Italian eggplant is a large dark purple orb, but there are many different types available, particularly at the market. Italian eggplants are generally larger and round or oblong, in shades of purple, white and striped. Asian eggplants are long and slender and come in purple, white, pale purple and pink. And of course, there is my orange eggplant.

Harvest carefully

Eggplants are fairly delicate so need to be harvested carefully. They have spines on the stems, so take a pair of clippers with you. When harvesting or choosing from the farmers market, select eggplants with shiny, smooth skin. The more they lose their shine, the more bitter they become. Some cooks recommend slicing, salting and letting them sit for a half hour to remove some bitterness, but I’ve found this unnecessary. They sweeten elegantly when they cook.

Grill ’em

For the simplest preparation of the large eggplants, simply put the whole fruit on the grill and roll it around until the skin is beautifully charred. This may take an hour – it should be soft and shrunken. Let it cool and peel off the skin. Then you can mash the pulp for baba ganoush or caponata.

Smaller eggplants also perform well on the grill. Put the whole eggplants on a medium-hot grill and close the lid. Turn a few times and remove them to a plate to cool. Once they are cool, slice carefully and drizzle with olive oil and balsamic vinegar. They pair especially well with the flavor of thyme and feta. Serve as a side to grilled meats or a large fresh salad.

Farmers market strata

Eggplant is a natural companion to tomatoes and summer squash or zucchini, especially since everything is coming in at the same time. Throw together a layered strata with mozzarella and you have a beautiful main dish. Roast the vegetables first for an especially delicious take. Pair it with crusty Italian bread and a fresh salad for a wonderful summer meal.

Eggplants also freeze quite well when cooked although the flesh will not be firm when defrosted. Slice them in half, roast cut side down at 375 for 15-20 minutes depending on the size. Scoop out the flesh and freeze in freezer bags. When thawed, add breadcrumbs, garlic, feta and other seasonings to your taste for a delicious quick dip for fresh vegetables or pita chips.

Eggplant dip (Baba ganoush)

1 medium eggplant

½ medium onion, diced

1 large clove garlic, diced

1 medium red bell pepper

½ c. toasted bread crumbs

¼ c. tahini

¼ t. cumin

1 large tomato, diced

1 T. vinegar

Salt to taste

Cut eggplant in half and roast cut side down on an oiled cookie sheet at 375 about half an hour until soft. Cut the pepper in half and discard seeds and membranes. Flatten with your palm so there is more surface exposed. Roast about half an hour until the skin blackens. Scoop into a bowl and cover with a plate to let the peppers steam further. When cool, remove the peppers and peel off the skin. Scoop out the pulp and discard the skins.

Saute onion and garlic in 2 T. olive oil until soft. Either puree the vegetables in a food processor until smooth or simply mix and leave chunky.

Stir in rest of ingredients, salt to taste and serve at room temperature with pita chips.

Eggplant salad

Peel and cube a large eggplant. Toss the cubes with olive oil and roast in a 375-degree oven for about half an hour, until tender. Remove from oven and toss while warm with a vinaigrette of your choice. Refrigerate two hours. When ready to serve, toss with chopped tomatoes, cucumbers and sweet peppers. Add crumbled feta, chopped fresh basil and more dressing if necessary.

Garden Time

February 15, 2020katejerome2020gmail.comLeave a comment

I had a dream about planting lettuce last night. Yup, it’s time to start thinking about the garden.

I love planning the garden, especially since I’m growing my own transplants this year. Planning is such a spirit lifter and the enthusiasm sometimes makes it hard to keep plant numbers in check.

Too Many Tomatoes

I spoke with a gardening friend who said she grew 25 varieties of heirloom tomatoes last year. So, I asked why – could she really use that many tomatoes? Nope – she just wanted to see if she could do it. I get it. I don’t need 25 tomato plants, but there are so many great varieties I want to try. How can I just start one or two of each?

Slow Gardening

I’m trying really hard to keep my slow gardening mantra in mind. Slow gardening doesn’t mean lazy gardening although it can certainly apply to those of us who don’t want to spend every waking moment worrying about and tending to the garden. But it’s also a way to evaluate what I really want and what I can actually use.

Starting more than I need is okay as long as I have somewhere to place them. I mean with friends. It’s also insurance against losses, should the inevitable happen.

Seeds started!

So seeds have been ordered and my calendar is up to date. It’s actually time in my area to start broccoli, eggplant, chard and pac choi next week. Lettuce, spinach and peas have been planted outdoors.

Cook Your Lettuce

And did you know you can cook lettuce? Grilled romaine is delectable and leaf lettuces can be sauteed just like any other greens. Who knew?

Grilled Lettuce Salad

smoky on the outside, cool and crunchy on the inside

1 small head of romaine other tight-headed lettuce

1 T. bleu, feta or goat cheese

olive oil

balsamic vinegar

Preheat grill or grill pan. Slice lettuce into halves, keeping the core intact to hold the leaves together. Drizzle lettuce halves with olive oil and grill approximately 2-3 minutes a side, just long enough to begin wilting and starting to char. You can serve immediately with more olive oil, balsamic vinegar and cheese or you can chill the lettuce and then chop and serve later with a caesar dressing.