Homegrown: Tomatoes

“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.” -Lewis Grizzard

Welcome to peak tomato season! This is the time many gardeners and home cooks have been waiting for since spring. Let’s use those juicy tomatoes in as many delicious dishes as possible!

How Do You Know When They’re Ready?  

There are a few key elements to look for in a ripe, ready to pick tomato: Color, firmness, and smell. When the color is even throughout, it’s ready to be picked. It will ripen first on the bottom, and the color will spread to the entire fruit. Ripe tomatoes will feel firm with a slight softness when squeezed. They should feel full and heavy. A ripe tomato also gives off a sweet distinct smell of, well, tomatoes! Unripe tomatoes won’t smell like much at all. When ready to pick, just twist that juicy ‘mater off the vine or use clippers to cut larger varieties. Keep in mind that once tomatoes have started to ripen, they no longer need sunlight. Too much sunlight on the vine or indoors will cause your overripe tomatoes to blister or split open.

With our hot Midwest summers, the tomatoes can continue to ripen after they’re picked. If you think you picked a little too early, no worries! Store on your kitchen counter and watch your tomatoes ripen to perfection. Some people like to let them fully ripen on the vine for the sweetest flavor and immediate use. Others like to harvest a little early and let them ripen inside, extending the shelf life. It’s a personal preference. Personally, I let my tomatoes ripen on the vine because I usually use them the same or next day. Happy harvesting!

TIP: Never store your tomatoes in the fridge! They get mushy and also lose nutrients and flavor. If you like a cold tomato on a sandwich, salad, or just for snacking, toss in the fridge a couple hours before eating, just long enough to chill it. 

Recipes 

Eggs In Purgatory

An Italian version of the classic Middle Eatern dish, Shakshuka. Perfect for weekend brunch or a quick weeknight dinner. Serve with crusty bread or warm pita, and be transported to culinary Heaven!

¼ cup olive oil, plus more for drizzling

6 garlic cloves, smashed

½ teaspoon crushed red pepper flakes

20 oz. (about 4 cups) cherry tomatoes

6 large eggs

6 slices toasted bread of choice (I used sourdough)

1 lemon

Handful of basil leaves

Salt and pepper to taste 

-Heat ¼ cup oil in a medium skillet over medium-high. 

-Add garlic and season generously with salt and pepper. Cook, stirring constantly, until garlic is fragrant and golden around the edges.

-Stir in red pepper flakes and tomatoes. Cook until some of the skins start to split, about 2 minutes.

-Reduce heat to medium. Cover pan and continue cooking, stirring tomatoes every couple of minutes and lightly smashing them with back of a wooden spoon.

-Cook until the mixture is saucy and but some tomatoes still hold some shape, about 5–7 minutes.

-Carefully crack eggs one at a time into tomato mixture, spacing them evenly around the pan.

- Season eggs with salt and pepper, cover pan, and cook until whites are set but yolks are still runny, about 4–6 minutes. Top with fresh basil leaves. 

-To serve, scoop an egg or 2 out of the pan and spoon extra sauce around egg. Serve with the toast on the side and enjoy! 

Sliced Tomato Beet Salad

Fresh. Vibrant. Juicy. This salad is summer on a plate!

2 medium beets, peeled and sliced in ½ inch rounds

2 medium heirloom tomatoes, sliced (I used yellow and red from my Rainbow Blend plant)

½  cup cherry tomatoes, halved if large 

2 TBSP extra virgin olive oil

2 TBSP fresh lemon juice

2 tablespoons chopped fresh herbs (I used dill and parsley)

½ cup feta or goat cheese, crumbled 

Salt and pepper to taste

-Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.

-Add beets to a small bowl. Drizzle with olive oil and a pinch of salt and pepper. Toss to coat. 

-Arrange beets in a single layer on baking sheet and roast until tender when poked with a fork, about 10 to 15 minutes. Set aside.

-In a small bowl, whisk oil, lemon juice, salt and pepper to taste until well combined.

-Arrange beets and tomatoes on serving platter. Drizzle with vinaigrette. 

-Sprinkle with herbs and cheese. Dig in! 

Heirloom Tomato Tart with Thyme and Honey 

Brace yourselves, this is as freaking delicious as it looks. 

1 pie crust (I use store-bought)

2 TBSP butter

1 sweet onion, thinly sliced

6 fresh thyme sprigs, chopped

1 cup bleu cheese, crumbled

½ cup sharp cheddar cheese, shredded

Handful of basil leaves

2 heirloom tomatoes sliced

1 ½  cups cherry tomatoes, halved

Olive oil for drizzling

Honey for drizzling (use spicy honey for a kick! I like Mike’s Hot Honey.)

Toasted walnuts for topping (optional)

Salt and pepper

-Add butter to a skillet over medium-high heat. Add the onions and pinch of salt and pepper. 

-Cook, stirring constantly, until the onions begin to soften, about 5 minutes. Continue to cook, scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about 20 minutes. Remove from the heat and stir in the thyme. Season again lightly with salt and pepper.

-Preheat the oven to 375 degrees F.

-Lay out your pie crust on a baking sheet lined with parchment paper.

-Crumble the bleu cheese over the bottom of the dough leaving a 3-inch border around the edges. Sprinkle on the shredded cheddar. 

-Add the caramelized onions in an even layer and then add a layer of basil leaves. 

-Add the tomato slices and half of the cherry tomatoes, saving the rest for topping. 

-Drizzle the tomatoes with olive oil and honey. Sprinkle with salt and pepper. 

-Fold the edge of the dough over the tomatoes and brush the crust with the beaten egg.

-Bake the tart for 45-55 minutes or until the crust is golden and the tomatoes are slightly charred. 

-Allow to cool for about 5 minutes and top with the remaining fresh cherry tomatoes, walnuts, and another drizzle of honey. 

-Slice and serve!

This is just the first of many tomato blogs. We will be posting sauces, salsas, pizza, and canning recipes soon! Stay tuned! Share your favorite tomato dishes with us in the comments. As for next week, we’ll be talking cucumber and zucchini gardening tips and recipes!

-Megan