I still have a few lingering tomatoes, how about you? Also, the weather here in Southern California hasn’t gotten the memo that it is supposed to fall, so summer eating is still in full swing at my house. Who wants to eat a heavy meal like chili or a casserole when it is still 100 degrees outside???
This a simple and easy pasta dish that my mom has been making for years.
I happened to have three different colors of tomatoes, but you don’t need them. All of one color is totally fine.
The whole family loves this pasta dish, even my cute nephew! (Who doesn’t eat a darn thing!)
The tomatoes, with fresh basil, garlic, and lemon juice….you can’t go wrong!
- 1 lb spaghetti or angel hair pasts, cooked per package directions
- 6 large tomatoes
- ⅓ cup fresh parsley
- ⅓ fresh basil
- ¼ cup lemon juice
- 3 tablespoons extra virgin olive oil
- 2 cloves of garlic, finely grated or minced
- salt and pepper to taste
- Dice the tomatoes and drain for at least one hour. Combine the rest of the ingredients, then toss with the tomatoes and pasta.
Anyone else still have tomatoes coming out of their ears?
My version of gazpacho is easy, delicious, and great for you. I make it early in the week and then it is perfect to have for lunch or a light dinner.
I just chunk up all of the veggies and bread, plop them in a blender, and then run the whole thing thru a food mill to get out the tomato skins, cucumber seeds, and anything else that would make it now smooth.
I also like to chopped up some extra cucumber and red bell pepper into a small dice to give the soup a little heft.
But that is totally optional. The gazpacho of just a good without it.
- 8-10 medium tomatoes
- 1 large cucumber, peeled
- 1 large red bell pepper
- 3 cups cubed french bread
- 1½ cups water
- ½ cup red wine vinegar
- ¼ cup extra virgin olive oil
- ½ teaspoon salt
- Cut the tomato, cucumber, and red bell pepper into chunks. Place all ingredient into a blender (you might need to do this in batches).
- Blend until smooth.
- Pour the soup thru a food mill to strain out all of the tomato skins.
- Refrigerate until ready to eat.
You can also cut up some additional cucumbers and red bell pepper to add to the soup right before eating.
To change it up a little bit add in a clove or two of garlic.
Another tomato recipe coming at ya!
This one is a little different!
It’s no secret that I love the Smitten Kitchen, and when I got Deb’s cookbook for my birthday (Thanks Mardi!) I know I had to make this recipe, which also happens to be the cover photo!
This is such a great and versatile dish then can be used as an appetizer or side dish.
- For the shortcakes:
- 2 cups, plus 2 tablespoons flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 5 tablespoons butter, cut into pieces
- 1 green onion, thinly sliced
- 1 cup milk
- For the tomato salad and cheese topping:
- 1½ cups cherry tomatoes, quartered
- 1 tablespoon extra virgin olive oil
- 1½ tablespoons red wine vinegar
- salt and pepper
- 4 oz goat cheese
- 3 tablespoons heavy cream
- 2 green onion, thinly sliced
- Preheat oven to 425 degrees. Spray a cookie sheet with non stick spray.
- For the savory shortcakes: Mix together flour, baking powder, and salt in the bowl of a stand mixer. Add the butter and mix until it resembles course meal. Stir in the green onion. Add in the milk and stir until just combined.
- Sprinkle the counter with some extra flour and dump out the dough. Pat into a 1 inch thick round. Cut out 6-8 biscuits using a 3 inch cookie cutter. Place on prepared cookie sheet and bake for 15 minutes or until they are golden brown.
- For the tomato salad and topping: Toss the quartered tomatoes together with the salt, pepper, vinegar, and oil. Set aside.
- Place the heavy cream in a bowl and whisk until peaks form. Fold in the goat cheese and beat until the topping is fluffy.
- Assembling: Place a split biscuit on a plate, top the bottom of the biscuit with some tomato salad, a little goat cheese topping, and some sliced green onions. Top with remaining half of the biscuit.
My summer garden is in full swing which means I have tomatoes coming out of my ears!!!
I know there a million ways to eat Caprese Salad, but this is how I do it!
I also planted purple basil in my garden this year and I think it is so beautiful against the bright red of the tomatoes and the milky cheese.
And you’ve got to love cute models like these! (And no she is not hurt, just playing pretend!)
- Sliced tomatoes
- Sliced mozzarella cheese
- Basil leaves
- ⅓ cup balsamic vinegar
- salt and pepper to taste
- Arrange the slice tomatoes, cheese, and basil on a serving dish. Sprinkle with salt and pepper.
- Place balsamic vinegar in a small saucepan and reduce by half. Drizzle over the salad.