By Elizabeth Kurtz
Tomatoes are at their peak of freshness this month. You will find varietals in the markets and farmers markets that you do not see any other time of year. Plus lots of great colors are available. Last week I found yellow, red, green and purple tomatoes! I cut them in chunks, added some onion, and fresh basil, with a drizzle of olive oil and kosher salt and voila, a delicious and super fresh side dish. The cherry tomatoes are also not to be missed. They are so sweet and add an incredible fresh flavor to salads, omelet’s, salsas, and fresh gazpacho. Use fresh tomatoes in some of these recipes or write me to tell me your favorite way to use them.
Red and Yellow Tomato Tart
Serves 8 – 10
1-1/2 cups all-purpose flour
7 tablespoons cold unsalted butter or margarine, cubed
1/2 cup cold heavy cream or pareve milk
2 pints cherry or grape tomatoes
2 tablespoons shredded basil leaves
Drizzle of olive oil
Kosher salt and pepper
Grease a 9-inch tart pan with a removable bottom. In a food processor, pulse the flour with a pinch of salt and the butter /margarine until the mixture resembles coarse meal. Add the cream/pareve milk and pulse until the dough nearly comes together. Turn the dough out onto a floured work surface and knead a few times. Cover and refrigerate for at least 30 minutes or overnight.
Preheat the oven to 325°. Roll out the dough to a 14-inch round. Press the round into the tart pan; trim off any excess. Mound the tomatoes in the shell decoratively, displaying all the different colors and shapes of the tomatoes. Drizzle with olive oil and sprinkle with salt and pepper.
Bake for about 1 hour and 40 minutes, until the dough is evenly browned. Let cool. Season with salt, garnish with the basil and serve.
Tomato Panzanella Salad
7 vine ripe tomatoes, cut in chunks
3 Persian cucumbers, sliced thick
½ c fresh basil, washed and cut in thin strips (chiffonade)
¼ c red onion, chopped
2 c homemade or store bought croutons
¾ cup pitted kalamata olives, sliced in half
¼ c balsamic vinegar
2 tablespoons chopped shallot
½ c olive oil
1 teaspoon kosher salt
½ teaspoon fresh ground pepper
Toss salad ingredients together. In a small bowl, whisk balsamic vinegar, shallot, salt and pepper. While whisking, drizzle in the olive oil, until fully emulsified.
Pour over salad and let the dressing coat the croutons and salad for about 10 minutes. Serve immediately.
2 mangos, peeled and diced
2 jalapenos, seeded and diced
1 small orange bell pepper, diced
1/2 small red onion, diced
1/2 cup chopped fresh cilantro
1 clove garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
1 lime, juiced
Combine all the ingredients in a small bowl, tossing gently to coat. Cover and refrigerate.