A Taster's Journey is a newsletter on food, wine and travel. After 15 years of studying, tasting, teaching, and selling wine, I created this newsletter to not only share my passion about wine, but of food and travel as well. Each month I hope to share wines that I am drinking, food that is in season, restaurants that I have enjoyed, and places I have traveled. Enjoy!"

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Fresh Tomatoes

July 27th, 2005
Heirloom Tomatoes

Heirloom Tomatoes

August and September are the best time for tomatoes. I must admit that during the rest of the year I typically use canned tomatoes. But this time of year, the tomatoes are fresh, and bursting with flavor. You are probably already adding these beauties to your salads, and serving them with fresh mozzarella and basil, but I though I would share three other ways I use tomatoes this time of year.

The Five Minute Pizza
Yield: 2 servings
2 Flour tortillas, 8″ in diameter
10 cherry or grape tomatoes, halved
8 thin slices of fresh mozzarella
5 basil leaves
olive oil
salt and pepper
red pepper flakes (optional)

Preheat oven to 400° . Lay tortillas on a cookie sheet and cover with a thin coat of olive oil. Place cheese and tomatoes (open side up) on tortilla and season with salt and pepper. Bake for about 5 minutes until the cheese has melted. Remove from the oven and add basil – I prefer to freshly rip the basil into thin strips before adding to the pizza. Add more salt or perhaps red pepper flakes if desired. Cut each pizza in four and serve.

Roasted Cherry Tomatoes
Yield: 2 servings
24 cherry tomatoes, whole
5 basil leaves, ripped into strips
extra virgin olive oil
salt & pepper

Preheat the oven to 400° . Put tomatoes on a cookies sheet, and season with a little olive oil, salt, and pepper. Roast in the oven for about 15 minutes, or until they are just starting to break apart. Add to a bowl and add basil and salt and pepper to taste. Drizzle with a high quality olive oil. Serve.

Corn and Tomato Salad
Yield: 2 servings
8 cherry tomatoes, halved
3 ears of fresh corn
extra virgin olive oil
salt & pepper

Preheat the oven to 400°. Boil a large pot of water. Roast tomatoes for about 5 minutes till warm. Note that we are not fully cooking tomatoes to maintain their freshness. While the tomatoes are roasting, boil the corn for 3 – 5 minutes. Since the corn is so fresh it takes very little cooking time. When corn is done, remove the kernels from the ears and add to a bowl. Add the tomatoes to the same dish then season with salt and pepper and lightly toss. Drizzle with a high quality extra virgin olive oil and serve.

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