Tomatoes for color and flavor
It was difficult to miss the overwhelming bounty of bright colorful tomatoes when shopping at the local farmers market before this Labor Day weekend. Barbara Kingsolver in her book “The Prodigal Summer” colored the month of August “tomato-red” speaking of rural Virginia. We find it equally abundant arriving only a bit later up-north here in Maine.
This bright abundance of tomatoes makes it tempting to include that color in as many dishes as possible to make our taste memories of both color and flavor last for the coming months. Tomato caprese salad is simplicity itself with just sliced tomatoes and fresh mozzarella dressed lightly with oil and a splash of balsamic vinegar and basil. Tomato bisque made with fresh tomatoes or in combination with roast peppers or eggplant remains one of my favorite soups and homemade Marinara sauce is worth the effort if you have an abundance of fresh tomatoes on hand. Another way to enhance the naturally intense flavor of tomatoes is roasting them in the oven. The roasted product is wonderful in combination with pasta and adds another dimension to a variety of dishes.
Ravioli with oven roasted tomatoes
This recipe is for Roma tomatoes, but others may be adapted by varying time and temperature for baking. In a medium bowl mix: ¼ cup extra virgin olive oil, 1 tsp. balsamic vinegar (optional), 2 minced garlic cloves, 2 tsp. fresh stripped thyme leaves, 1tsp. kosher salt and ¼ tsp. red pepper flakes. Cut 4-6 Roma tomatoes in quarters lengthwise and toss lightly in the oil mix. Line a sheet pan with aluminum foil and spread the tomatoes skin down in a single layer. Roast in a 450-degree preheated oven for 30 minutes.
Cook premade ravioli from the deli case according to directions and plate in shallow bowls. Distribute the roasted tomatoes on top and crumbled Feta cheese. Garnish with fresh basil leaves. The roasted tomatoes will keep three days in the refrigerator for use in other dishes or can be frozen for several months.
Fresh corn salad with bacon and tomato
Render 2-3 thick slices of bacon to crisp, drain on paper towel and keep the fat in the pan. Cut kernels from 2 ears of corn. Cut 2 medium tomatoes and 1 large avocado in wedges, line along the rim of a shallow bowl and squeeze the juice of ½ lime over them. In a medium bowl combine 2 tbsp of the bacon fat with 1 tbsp. lime juice ½ tsp. salt and ¼ tsp. lemon pepper. Toss corn, the crumbled bacon and 1/3 cup chopped Italian parsley in the spice mix and mound in the center of the shallow bowl with tomatoes and avocado. Serve with crusty bread for lunch or as a side with grilled meat.
Summer recipes are never complete without a hearty zucchini recipe. These cheese fritters and a tomato caprese salad make an unbeatable lunch and even a light vegetarian dinner.
Cheesy zucchini fritters
Grate 1 medium firm zucchini on a box grater, sprinkle with 2 tsp. kosher salt and let stand for 30 minutes. Rinse the zucchini twice, drain and squeeze in a paper towel to remove as much liquid as possible.
In a medium bowl whisk 1 egg with 1/3 cup flour, 1 tsp. baking powder, 1/3 tsp. garlic powder and oregano each and ¼ tsp. lemon pepper. Stir in 1 small seeded and chopped jalapeno pepper (optional), 1 tbsp. Parmesan cheese, 2 tbsp. sharp cheddar cheese and the zucchini. Mix thoroughly and fry on medium in 1tbsp. olive oil and 2 tbsp. butter, shaping heaping tbsp. in patties. Garnish with a dab of sour cream and chives.
Sadly, our meteorological summer ended on August 31st, 2026, while fortunately the astronomical summer will continue until 8:05 p.m. on September 22nd , which sounds so much more appealing.
I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day…”and “Uncharted Journey from Riga”; website: www.winicov-harrington.com)
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