Every year I grow a tomato plant and about this time, late summer, it produces way more than I can handle. At the farmers market, tomatoes are cheaper than ever as are complimentary ingredients like peppers, cilantro, basil, etc. Which always leaves me left with heaping bowls of tomatoes and until this year I was never sure what to do with them.
The cultural and family expertise of handling real food is many generations removed in my family. My remaining grandparent only has a few tips and only around Atlantic fish (he’s from Newfoundland in Canada). This means I’ve had to play around with various tomato recipes while researching what others do. Now, a few years later, I am leading a renaissance of real food in my family and ready to share those tips with you. Hopefully, this will inspire you to get in the kitchen or visit your farmers market for a few pounds of tomatoes!
I’ve found four delicious ways to handle the tomato overload. They are marinara/meat sauce with pasta, pico de gallo, insalata caprese, and plain old can-freezing. The first three can be a full meal with all the extra ingredients, while the last insures a prolonged tomato enjoyment throughout the winter.