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The Last Tomatoes of Summer The first time I heard of green tomato pie, I was very excited. The recipe was from a farm wife who never wasted anything from the garden. Since then, I have never left those end-of-the-summer tomatoes hanging on the vine. Late-summer tomatoes can enhance the flavor of many dishes. Their sweet-acidic taste, combined with other ingredients, is hard to beat. I toss them with pasta, drizzle with olive oil, and enjoy them as an appetizer on toasted garlic bread. SUNDAY BRUSCHETTA Serves 4-8 Not too long ago bruschetta seemed exotic, but now it is a part of everybody’s summer. This is perfect for Sunday brunch. 4-8 slices of crusty peasant bread (cutting the long center bread slices in half on an angle) 2-4 cups diced fresh tomatoes 1 shallot or 2 green onions, very thinly sliced

Bruschetta is a treat anytime. 1 handful fresh basil leaves, cut into strips Sea salt and freshly ground pepper A dash of balsamic vinegar 3 T. extra virgin olive oil Crumbled goat cheese, optional Preheat the oven to 500°. Place bread on a baking sheet and toast on one side until light colored and crisp. Flip over and toast on the other side. In the meantime, toss the tomatoes with all the other ingredients, except the goat cheese, in a large bowl and let sit for a few minutes.


September 2013 ttimes web magazine  

Tidewater Times September 2013

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