4 delicious recipes for summer tomatoes

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.

 

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Perfect Fish Tacos and Breakfast Burritos

I’ve never done a recipe post before, but I have to talk about my breakfast burritos and fish tacos. In the small world of “me” they are legendary.

I’ve started¬†surfing¬†and my apetite is ravenous. Being from Southern California I have to – absolutely required to eat fish tacos.

Fish Tacos

The best place to enjoy a fish taco in Orange County is the secret spot, Bear Flag Fish Company. The place is always packed with surfing families, potheads, and high school dates. No need to recommend anything because you should try them all.

They also sell fish by the pound (sometimes local fish too). This is where I start my fish tacos by ordering up a pound and grill it at home.

Fish is the easiest thing in the world to BBQ. Just throw it on the grill, cut down the middle to check it out, and when dry but oily take it off.

Next comes cabbage, the secret fish taco ingredient. Not much taste to cabbage (red or green) but it is a crunchy-wet-filler for the fish.

Tortillas, say it like this: torrrr-tiya with as slick an accent as you can produce.

I use small corn tortillas that smell delicious, which as far as I can tell is the only way to determine quality. Heat them up a little first (10 seconds in microwave).

Lay the fish down first and the cabbage on top of it.

If you prefer the creamy route then lay down some sour cream with hot sauce on top. This is key, you must lay the hot sauce on the cream, it’s magical that way.

Vegetables, like pico-de-gallo (diced tomatoes, peppers, onions) or avocado round out the fillings.

Just remember that less is best, don’t make a potpourri.

 

Breakfast Burrito

The tacos are for dinner but in the morning it’s all about the breakfast burrito.

The challenge to making a good breakfast burrito are the potatoes. These crunchy delights serve up the best burritos but take forever to prepare. Your best bet is to pre-cook them on a weekend or something and make a huge batch.

Boil them, then pan-sear ’em (turn pan on high, burn/crisp as much as possible, maybe use oil).

With taters in hand move on to the typical ingredients: large flour tortillas (heated in microwave, 10 seconds), eggs, sour cream, pico, avocado, sausage, etc.

The key is to combine the taters and warm tortillas with the best ingredients on hand. If needing protein go for a meat (sausage or soy-rizo, which is spicy tofu) or eggs (scrambled vs easy). If not, go the vegetarian route.

I only buy food at the farmers market so the ingredients always change. Right now the best item I’ve found are bean sprouts, I don’t know what kind but they are tasty and healthy.

Enjoy making your Mexican-American feast and share any tips you have!