7 Ways to Eat Tomatoes

By: Joanna McDonald | September 17 2009
Posted in Rogue Valley - Cook It - Rogue Valley

Every fall, tomato growers in Southern Oregon face a happy predicament: harvest time. All summer long we water our tomatoes, fertilize them, and care for them. By the time September arrives, we’re buried by an avalanche. From sweet cherry tomatoes to giant, photogenic heirlooms, it’s a race against time to eat them or give them away before it’s too late.

Here are some ideas to enjoy them now, and to keep enjoying them in the months to come.

1. Tomato basil mozzarella salad. Also known as the Caprese, it’s just as simple as it sounds. Cut your tomatoes (wedges, slices, diced, doesn’t matter) and put them in a bowl. Cube some fresh mozzarella cheese into half-inch pieces, and add that. Chop some fresh basil or sprinkle on some dried basil, then drizzle the whole mix with olive oil and balsamic or red wine vinegar. Add a little sea salt or fresh ground pepper if it floats your boat, then mix.

2. Simmer your fresh-picked and diced tomatoes in olive oil with a clove or two of minced garlic and a sprinkle of dried minced white onion for 15 minutes or until all soft and saucy. Add a little red pepper or paprika for some zing. Use as a sauce for pasta, mix with white sauce or use as crostini dip.

3. Roast them and preserve in oil. The Local Dish founder and foodie extraordinaire Barb Magee likes to scrape out the seeds of meatier varieties, cover the skins thoroughly in olive oil, sprinkle with a little sugar and oregano, and roast them on an oiled cookie sheet for three hours at 250 degrees. Pack them in jars of olive oil for later use, like on bruchetta with a little mozzarella cheese.

4. Eat them raw. Fresh tomato wedges are good enough to stand on their own and make a yummy, healthy summery side dish. Try them spritzed with a little lemon or lime juice.

5. Preserve them. Whole, as sauce, or something in between, they’ll make delicious ingredients to your winter recipes.

6. Grill them on a piece of foil, lightly buttered or oiled. Remove when warmed through and color starts to darken slightly. Eat with other grilled veggies (bell peppers, onions, corn…)

7. Donate them. Neighborhood Harvest is just one organization that will happily come pick up your extra produce and get it to people who may otherwise miss enjoying the tomato crop. Craigslist’s “free” section is another good place to list them.