So Many Tomatoes to Stuff in a Week
Published: August 22, 2007, New York Times
Of all the produce that tastes amazingly better in season —peaches and apricots, strawberries and peas — none inspires the same cultish devotion as summer tomatoes.
Recipe: Fresh Corn Tamales with Chanterelles (August 22, 2007)
Recipe: Green Tomato and Lemon Marmalade (August 22, 2007)
Recipe: Pan Con Tomate (August 22, 2007)
Recipe: Gazpacho With Watermelon and Avocado (August 22, 2007)
Recipe: Red and Yellow Cherry Tomato Confit (August 22, 2007)
Recipe: Multicolored Tomato Tartlets (August 22, 2007)
Recipe: Instant Tomato-Ricotta ‘Soup’ With Capers (August 22, 2007)
Recipe: Baked Stuffed Tomatoes With Goat Cheese Fondue (August 22, 2007)
Meaty and succulent, their velvety flesh enclosing a fragrant jelly of golden seeds and dripping with sweet pink juice, summer tomatoes are everything their cold-weather counterparts aren’t, including cheap and abundant.
Right now farmers’ markets are rich with them: a dizzying profusion of scarlet beefsteaks, mini red and orange cherries and luminous lumpy heirlooms ranging from mild yellow Striped Germans to tart, intense, mauve-hued Brandywines. Swooning in their midst, I can’t seem to walk away without bags of them.
Once I get them home, though, I’m left wondering, What the heck am I going to do with all these tomatoes? How fast I can consume my purple Krims and Green Zebras before they ooze into a sticky puddle?