Let's use up those tomatoes!

Four easy recipes that can help you enjoy these beauties now.

As I type this I have two pints of cherry tomatoes, a bag of Romas, and a beautiful yellow & red heirloom sitting on my counter. It’s tempting to save them so that I can just marvel at them. This is actually an ongoing issue for me only to end up with my captivating ingredients in compost. Oops. Alas, another opportunity missed.

To avoid this, I have to make a conscious effort to take action quickly. So in this case, I will:

• choose two of the following recipes for the cherry tomatoes

• make a sauce with the Romas (perhaps a recipe to come) that I can use now or freeze for later

• slice up the heirloom for sandwiches.

Mmm, can’t wait to dig in!

How will you use your tomatoes?

I’m hoping the recipes below will help. While they all feature cherry tomatoes, feel free to accommodate what you have on-hand by chopping other tomato varieties down to size. Since some tomatoes aren’t as sweet as cherry tomatoes, you may need a touch of maple or date syrup to sweeten them up in some cases. Give the dish a taste and see what you think.

Mango Jalapeño Dip/Salsa

I really love this salsa and try to make it at least once during tomato season. It’s amazing as a topping on a salad or other savory dish. It also makes a beautiful dip. You can find the recipe here.

Broccoli & Cherry Tomato Pasta

The broccoli and cherry tomatoes can roast while you make the pasta and be done around the same time, especially if using an air fryer or toaster oven (an oven works too, just takes a bit longer). An uncomplicated, delicious dinner. You can find the recipe here.

Street Corn Salad

I created this recipe over the summer and it’s still a great time for it, especially now that it’s the peak of corn season. So many flavors - it’s a fun one to eat and easy to make. You can find the recipe here.

Air Fryer Cherry Tomatoes

You can use an oven if you don’t have an air fryer, you just may need to double the cook time. And that’s worth doing. The flavor pops, the texture softens, and these roasted tomatoes brighten up just about any dish. Add them to a pasta, polenta, gnocchi, or whole grains. Layer it on hummus and serve alongside potatoes and greens (pictured below). I love it on avocado toast, too. This is your rodeo, do what you like. You can find the recipe here.

Food journal members

For those subscribed to the food journal meal plan, something special is being prepared for you and will be heading your way when it’s fully cooked. In the meantime, you can find the full season of summer food journals in the recipe index to help you plan your upcoming week. Be sure to download the e-books since only one full season at a time is stored there.

Happy cooking & happy eating,

Kari

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