(photo credit: Laura Frankel)
In the summer months the produce keeps coming and gets better each week. Of all the produce that tastes best in season, nothing is more inspiring than a ripe, soft, juicy and sweet summer tomato. With their silky skin, meaty flesh and the generous array of colors and shapes, summer tomatoes are nothing like their winter counterparts. Now is the time to take advantage of their delectability, to be creative and incorporate them in as many dishes as possible.
Sometimes the tomatoes come faster than I can eat them. Between my own tomato plants and the colorful orbs at the market that I just had to have, I am in Tomato Trouble.
My counters are littered with them. I have noticed neighbors avoiding me; probably for fear I will try to unload tomatoes on them. My husband rolls his eyes at dinner time. Maybe it was the gazpacho followed by the tomato salad? And the tomato pasta, tomato bruschetta and so on.
I have two new tomato dishes that will cure the tomato terror that has invaded my home. If you are like me and love tomatoes but have over indulged, these new dishes will inspire you and your family.Easy baked tomatoes (parve or dairy)Serves 4-6
I use different colored tomatoes for this quick side dish. The tomatoes are great with a grilled steak, chicken, fish or vegetable entrée.
4 medium tomatoes, cut in half
1 cup bread crumbs (I used leftover halla and pulsed it in a food processor)
1/3 cup extra virgin olive oil
3 garlic cloves, grated on a microplane
½ cup chopped basil
3 tablespoons chopped thyme
3 tablespoons chopped flat leaf parsley
¼ cup grated parmesan cheese (optional)
2 teaspoons kosher salt
1 teaspoon freshly cracked pepper
preheat oven to 176C.
1. Place the tomatoes on a parchment lined baking sheet.
2. Mix all of the ingredients for the topping together in a small mixing bowl.
3. Top each tomato halve with a generous amount of topping. Bake the tomato halves for 20 minutes until the breadcrumbs are golden brown and the tomatoes have softened. Serve with fish, chicken or beefStuffed tomatoes (dairy)Serves 4
Gooey and delicious! This side can actually be a main if served with a salad and crusty grilled bread. Schmear the gooey cheese on bread and dine well.
4 large tomatoes, tops cut off about 1 inch from the stem
1 pound crumbled feta or favorite goat cheese
1 egg, whisked
2 garlic cloves, grated on a microplane
¼ cup chopped fresh mint
2 teaspoons fresh lemon juice
Kosher salt and pepper
Preheat oven to 218 C
1. Scoop out the flesh from the tomatoes with a spoon (sometimes a melon baller works well for this) and chop the flesh.
2. Place the chopped flesh in a mixing bowl and combine with the remaining ingredients.
3. Rub each tomato inside and out with olive oil and season with salt and pepper.
4. Stuff the filling into the tomatoes. Top each tomato with its tomato “cap."
5. Place the filled tomatoes in a casserole and bake for 15-20 minutes until the filling bubbly and the tomatoes are lightly browned.
6. Serve with salad, crusty bread and fishChef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of
Jewish Cooking for All Seasons, and
Jewish Slow Cooker Recipes.