It\u0027s prime tomato season, which means it\u0027s the best time of year to make gazpacho.
A tomato sandwich, with only a leaf of lettuce and a dab of mayonnaise, is completely satisfying as well, as is a simple salad of chopped tomatoes with some green onions, cucumber and vinaigrette.
A new little cookbook from New England food writer and recipe developer Joy Howard called Tomato Love has made a timely appearance, with 44 recipes and succulent photographs by Joe St. Pierre. Once tomato season passes, readers can try 10 recipes for cherry tomatoes and seven for canned tomatoes. Howard calls tomatoes “the most popular fruit in the world” and reports there are thousands of varieties, whether they’re the regulars we are offered on the market or so-called heirloom types.Article content
If you make your own tomato paste, or have leftovers from a commercial brand, she suggests spooning it in clumps on parchment paper, freezing them and then packaging the spoonfuls to use in cooking.1/2 seedless cucumber, chopped2 garlic cloves, sliced2 teaspoons kosher or coarse salt1 cup coarse white bread crumbs, no crustsThis advertisement has not loaded yet, but your article continues below.
Transfer to a blender or food processor with the oil and bread, and blend until smooth. Strain through a sieve and refrigerate until well chilled, about two hours.
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