Nothing says late summer like heirloom tomatoes! Now I realize it’s fall, especially with the rain in Seattle this week, but I found the last of the heirlooms of the season this weekend!
One of my favorite snacks used to be tomato sandwiches: fresh bread, mayo, slices of juicy heirloom tomatoes. Heirlooms in particular are rich in flavor and super delicious. I am strict GF now and eat few grains, but tomatoes are so good just on their own!
Fresh basil, chopped (optional)
Sea salt (optional)
Drizzle olive oil on tomatoes and sprinkle with a little sea salt and fresh basil
We’re having another “heat wave” (Seattle doesn’t really know what to do when it’s 80+ degrees (except celebrate perhaps). Get to 90+ though and we start melting). With no air conditioning, we try not to cook and bake much, instead we head to the lake for picnic dinners or grill on our deck. These skewers require no grilling or cooking however and are totally summer, totally simple, and totally delicious.
We had these at a wedding few weeks ago in California. It was the perfect appetizer.
You skewer cherry tomatoes, cubed mozzarella, cubed watermelon and fresh basil leaves. Then drizzle with your favorite balsamic vinaigrette and serve! So easy!
Watermelon, slice into 1″ cubes
Fresh basil leaves
Skewers (look for bamboo knot cocktail / Hors’ D’oeuvre picks)
Skewer tomatoes, watermelon and cheese with basil layered in
What’s Shakshuka? That’s what I wondered too when I saw this recipe. Apparently it’s a popular dish in Tunisia and Israel – a thick sauce made of onions, peppers and tomatoes simmered with spices. Then you poach eggs directly on top of the sauce and serve. Yum!
The recipe below makes 12 servings – a lot! You can easily cut it in half, or the sauce freezes very well!
1/2 cup olive oil
2 large yellow onions, diced
10 cloves garlic, minced
3 tablespoons paprika
1 tablespoon turmeric
2 teaspoons dried thyme
3/4 teaspoon cayenne or harissa (optional)
6 red or yellow bell peppers, seeded and diced
2 (28-ounce) cans diced tomatoes, with juice
1 quart low-sodium chicken or vegetable broth
1 tsp salt or to taste
Feta cheese (optional)
Chopped fresh parsley (optional)
In a large, deep saucepan over medium-high heat, warm olive oil. Add onions, and stir for several minutes, cooking until translucent and pale gold, about 10 minutes. Lower the heat to medium-low, add garlic and cook for several more minutes, being careful not to brown the garlic. Stir in spices, cayenne or harissa and bell peppers. Cook for 8 minutes, stirring occasionally.
Add tomatoes with their juice and broth, stirring gently to blend. Simmer uncovered for 30 to 60 minutes, until liquids have reduced to a thick sauce. Taste and add salt as desired.
Warm the sauce to medium and poach one egg per person directly in the sauce.
To store: Divide equally between 3 large freezer tubs. Label with the name and date. Use within 6 months.