The Joys of Fresh Tomatoes 6/17/2018

This year my fresh tomato harvest has been small and meager thanks to a mouse family that has discovered my garden. I saw one running along the fence line into my neighbors property at dusk the other day, did some research and realized they are why I have exactly NO tomatoes and NO cucumbers. See the beginnings of mice damage here.

Since I only had five tomatoes counter-ripened that were saved a month ago I’ve been choosy as to how they are being used.  There is nothing I love more than the taste of a fresh sweet home-grown tomato. My two simple and favorite ways of using fresh tomatoes that really let the tomato shine are below:

Santa Fe Scrambled Eggs:

This is a super simple breakfast the husband and I enjoy on Weekends. It wakes you up with a nice spicy kick and is a great way to start the day with some protein:

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Ingredients:

  • 1 fresh tomato
  • 1 hot pepper
  • (optional) 1 sweet pepper
  • Pinch of Salt to taste
  • (optional) a light sprinkling of garlic powder and onion powder.

Method:

Dice and pour over scrambled eggs. It almost ends up like pico de gallo just without the onions and cilantro, and it is less liquid. I usually dust the top with a little of the garlic and onion power and we both mix the fresh salsa into the eggs and eat them together. Filling and delicious.

Tomato Sandwiches:

I made these for work last week and it was delicious!

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Ingredients:

  • 2 slices of your favorite bread
  • 1 fresh tomato
  • sprouts
  • 1/2 avocado
  • small bunch basil
  • Mayo
  • cream cheese
  • a dab of mustard
  • Salt

Method:

Make a sauce with equal parts mayo and cream cheese, and a dab of mustard to your liking. Chiffonade the basil and mix into the cream cheese/mayo mixture. Spread this mixture on your bread. Layer a generous helping of sprouts, avocado slices and then the tomato. Sprinkle the tomato with a light dusting of salt and enjoy! This open-faced sandwich is really something special with the home-grown tomato as the star. If you aren’t into the veggie thing I’m sure a layer of bacon would go quite well on top of the sprouts.

I’m counting my blessings that I still have some preserved sun-dried tomatoes in herbed olive oil and tomato butter from last year that I can still use this summer so I won’t be totally without. I also have amazing friends that have given me a load of their cherry tomatoes to enjoy.

I’ll be keeping my fingers crossed that we can take care of the pest problem and get some more tomatoes this fall.

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