You’ve gone to all that trouble to raise and nurture your own tomatoes, and you did a fabulous job. You instilled the fullest flavor, bright color and a deeply gratifying aroma. You’re a great parent. So of course you’re not going to throw all that hard work down the drain and cook your tomatoes to death. It’s not that a slow cooked tomato sauce isn’t tasty, but for your fresh-as-can-be babies, I don’t think so. Instead, we have 2 no-cook recipes that not only cast your tommies in the freshest lead roles, but give them lines they deliver with Hollywood starlet calibre flair.
Recipes after the jump!
Oops Did I Just Finish That Tomato and Peach Salsa
My husband happened to come home in the middle of the afternoon one day, and fate would have it that I had just finished making this salsa. Suspicious, I know. Still he didn’t let the chance finding put him off, and pounced right in. Even more suspicious, I know. The combination of the sweet peaches, with the rich, savory tang of the tomatoes and the rousing kick of jalapeno was an unbeatable triumvirate. They kicked ass like I’d never seen it been kicked before. But then, I had also never seen anyone mow down so much salsa and chips as I did that day.
There’s a secret ingredient in there, too. I’ll cook you lunch if you can guess. Hint: It adds just the just amount of sweet complexity to balance the acid in the salsa to perfection.
Serves 6 as an appetizer with tortilla chips
1 lb. tomatoes, cored and diced small (see tips)
2 peaches (or 1 1/2 if you want the tomatoes to hold more weight), peeled (see tips) and chopped – I prefer slighter larger pieces than the tomatoes, just for more interest
1-2 jalapeno peppers, depending on your propensity for heat, minced
1 large garlic cloves, peeled and minced
1/2-1 tsp. Japanese mirin rice wine
Splash of hot sauce or tabasco
Medium handful cilantro leaves, rinsed and finely chopped
Lime juice to taste, about juice of 1/2 -1 lime
Salt to taste
Place all the ingredients, except the lime juice and salt, into a medium bowl, including just 1/2 tsp. of the mirin rice wine. Stir everything together well, then add the lime juice to taste, followed by the salt. Finally, add the remaining mirin if you think it needs it; you’re looking for a balanced flavor that’s not overly sweet, or acid. Leave for all the flavors to develop for at 15 to 20 minutes before serving. (If leaving for more than that, keep in the fridge).
- If your tomatoes are very juicy, halve them and squeeze out some of the juice by firmly squeezing each half in your palm before dicing, otherwise your salsa will become very watery. Save the juice for a tasty vinaigrette.
- To peel the peaches I just use one of those old fashioned metal swivel peelers and run it gently down the peach exerting slight pressure, rotating the fruit in the other hand as I go. Make sure the peaches are quite firm, otherwise they’ll get too mushy when you try to peel them.
Yes, the title is something of a mouthful, but these toasts are an even bigger bite of flavor. Oh, that was so terribly cheesy wasn’t it? I hope you don’t mind, but I’m going to leave it in to publicly shame myself into never writing so pitifully again. (Ok, ok, enough with the cringes, I’m drowning in shame already.)
But I speak the truth, these toasts titillate the taste buds something magical. Creamy ricotta is given a earthy, oniony boost with sauteed scallions and lots of black pepper before being slathered onto crisp, grilled slices of baguette. Then, chopped tomatoes tossed with scallion greens and dressed with a lively balsamic and honey vinaigrette is piled over the top, and a final drizzle of dressing completes the stack.
1/2 lb. tomatoes, chopped into 1/2-inch chunks