By: Sophia McDonald | September 01 2011
Posted in Eugene - Cook It - Eugene

Fresh, and very garlicky - this bruschetta isn't for the faint of heart! Photos by: Christopher Bennett

Whether they’re red or gold, round or pear-shaped, big or small, tomatoes are a summer favorite, and this is the time to indulge. Gardeners and cooks both seem to list tomatoes as one of their favorite warm-weather treats. Not coincidently, it’s right up there with basil as one of the things that epitomizes summer in my mind. 

Most tomato lovers probably have a repertoire of tried-and-true recipes they cling to until the sweet fruit finally comes into season. But if you’re looking for new ideas, here are four of our favorites: Mediterranean Tuna Salad, Tomato-Garlic Bruschetta, Tomato-Orange Soup, and Watermelon Gazapacho (blended with tomatoes, of course!). Read on for tips and recipes.  
Mediterranean Tuna Salad makes a wonderful lunch or Spanish-inspired tapa. Use canned tuna from Oregon for more flavor and a lower carbon footprint. This hearty salad is best served chilled. Try the recipe on TLD!
 
Tomato-Garlic Bruschetta isn’t for the faint of heart.  Chunks of garlic, tomato and basil are spooned onto bread and drizzled with olive oil. Ciabatta bread is great for this recipe because it has a soft and chewy crust (the result of lots of olive oil in the bread). This is a really fun recipe for showcasing heirloom tomatoes, which come in a rainbow of colors.  Green Zebra, German Green, Cherokee, Chocolate Cherry and Pineapple are some of my favorites. Use whatever tomatoes you have on hand with TLD's recipe. 

I worked in downtown Portland for five years, and most of that time my office was only a couple blocks from the outstanding Elephant’s Deli on SW Park Avenue. One of their signature dishes is Tomato-Orange Soup. Sound strange? It’s unbelievably good. Since I typically use prepared orange juice rather than fresh squeezed, I use about ½ to ¾ cup so the finished dish is less acidic. Serve it with slices of a baguette for dunking.  

Gazpacho is a classic summer favorite. My husband recently tried a Watermelon Gazpacho with feta cheese, and that’s become a favorite around our house. This recipe from Tyler Florence recommends blending the whole tomato into the soup, but we like to leave chunks of tomato in the soup. That way, with each spoonful you wonder, “Is that bit of fruit watermelon? Or is it a tomato?”  Either way, you’re a winner.

Find more tasty ways to enjoy tomatoes on The Local Dish with Tomato, Tomahto: End of the Season Recipes

What’s your favorite way to use up your summer tomatoes?

Sophia McDonald is a freelance writer from Eugene, Oregon. In her spare time she enjoys reading, gardening, spending time with family and friends, and dreaming up new recipes.

< Prev		Next >