Tomato Heaven

• 5 Easy Things to Do With Tomatoes
• Fresh Tomato and Corn Soup
• Simmered Tofu with Leeks and Tomatoes
• Baked Tomatoes Provencal

“Too many tomatoes!” I’ve seen numerous articles—and even a book—titled with this phrase. If only I could share this lament. I’m usually too lazy to grow my own, and the few times I did, in pots on the deck, the small sweet cherry tomatoes were always plucked and eaten out of hand by my family before a single one could make it into the house.

Tomatoes are among the most nourishing and versatile of vine-ripened produce, and it’s handy to have a cache of ideas to draw upon when their season is in high gear. Whether you grow tomatoes by the barrel in your own garden or buy them by the bushel from the local farm market, read on for simple, tasty recipes, tips on preparation and storage, nutritional news, and more.

Buying and Storing Tomatoes
According to tomato growers as well as gourmands, the biggest mistake people make with tomatoes is refrigerating them. This compromises their flavor and gives them a mealier texture. Better to buy what is needed for the near term and simply store them on a countertop, away from direct sun. Underripe tomatoes may be put in a paper bag in a dark place and left for a few days (checking often) to ripen and develop flavor.

When buying tomatoes, generally you’d want fairly firm, smooth ones that feel heavy for their size. But in July and August, when you might want to use them for cold soups and raw or cooked sauces, don’t hesitate to go for softer, squishier tomatoes, but do use them right away.

Good News on the Nutritional Front
Tomatoes and tomato products are so commonplace that we sometimes fail to acknowledge them as the nutritional powerhouses that they are. One medium tomato can provide the following Daily Values: 40% Vitamin C, 20% of Vitamin A (converted by the body from Beta Carotene) and 10% of Potassium.

Even more significant is the news on lycopene. This substance is a carotenoid, a plant pigment which, in this case, gives tomatoes their glowing colors. In numerous studies, lycopene’s antioxidant properties have proven so powerful that researchers concur about its ability to protect against several types of cancer. Can you get lycopene from any other foods? It’s not easy. The only other sources are pink grapefruit and watermelon, but they have only a fraction of the lycopene content of tomatoes.

Basic Tomato Techniques
Drying: Think you like dried tomatoes? Just wait until you dry your own. The process is incredibly simple and rewarding. You don’t need a dehydrator, and unless you live in Tuscany, you don’t need the sun, either. All you need is your oven and a little bit of patience. Flavorful plum or Roma tomatoes work most successfully with this technique. Cut the tomatoes in halves lengthwise. Arrange cut side up on a baking sheet. Bake at 200 degrees for 2 to 3 hours, or until they look somewhat collapsed and with edges slightly shriveled. Use as you would sun-dried tomatoes, or eat as a snack.

Grilling: Slice large, firm tomatoes at least 1/2 inch thick or cut plum tomatoes in half lengthwise. Brush lightly with olive oil. Cook on a prepared grill on both sides until the edges brown, about 5 to 8 minutes total. Mesh-type grill toppers are useful for grilling tomatoes since they tend to go so soft. Cherry tomatoes are great for using in grilled kebabs. No special preparation is needed aside from basting with whatever marinade you are using.

Pureeing: Place large chunks of tomato into the workbowl of a food processor. Process until evenly pureed. If you want a smoother puree, put it through a food mill, which will remove the seeds and small bits of skin.

Seeding: If a recipe calls for seeded tomatoes, simply cut them in half horizontally (that is, through the stem end. Scoop out the seeds with a small spoon, such as the 1/2 teaspoon measure of a measuring spoon set.

Skinning: Removing the skin from tomatoes is not as complicated as it might seem. All you need to do is plunge tomatoes into boiling water for 10 seconds, then remove. Once the tomatoes are cool enough to handle, the skins slip off easily.

Five Easy Things to do with Tomatoes

1. Tomato salad: For a simple salad, cut lush tomatoes into large chunks. Drizzle with olive oil and sprinkle with fresh herbs, such as a combination of basil and dill. For an really dazzling salad, use both red and yellow tomatoes.

2. Tomato sandwich: To enjoy summer’s ripest tomatoes in a sandwich, simply spread two slices of whole grain bread with soy mayonnaise, layer on some sliced tomatoes, cover, and enjoy.

3. Stuffed tomatoes: Cut large tomatoes in half horizontally and carefully hollow out with a spoon. Stuff with anything you fancy, such as leftover grain, bean, tofu, or tempeh salads.

4. Fried tomatoes: Use red or green tomatoes, as you prefer. Dredge firm tomato slices in cornmeal and fry in a small amount of olive oil on both sides until the cornmeal is golden.

5. Fresh tomato pizza: Instead of sauce, use sliced fresh tomatoes as the base for pizza, using good-quality crust or pita breads. Layer other toppings as you wish over the tomatoes (try soy “pepperoni,” a sprinkling of mozzarella-style soy cheese, and some fresh minced herbs for a vegan delight) and bake for 10 minutes at 425 degrees.

Fresh Tomato and Corn Soup

Serves 6

This soup is simple but slightly labor intensive. But if you want to immerse yourself in the summery, sensory experience of peeling fresh tomatoes and scraping kernels off of corn cobs, you won’t regret it. This is an appealing accompaniment to a late summer meal of grilled vegetables and veggie burgers.

• 3 pounds ripe, flavorful tomatoes
• 2 tablespoons extra-virgin olive oil
• 4 to 6 ears fresh corn, uncooked
• 1 large onion, finely chopped
• 1/4 cup minced fresh parsley, or more, to taste
• 2 tablespoons minced fresh dill, or more, to taste
• Salt and freshly ground black pepper to taste

Bring water to a simmer in a soup pot. Add the whole tomatoes, bring to a simmer, and cook for 1 minute. Remove from the heat and drain.

When the tomatoes are cool enough to handle, slip off the skins, chop them into bite-sized pieces, and set aside.

Scrape the corn kernels off of the cobs and set them aside.

Heat the oil in the same soup pot. Add the onion and sauté over medium heat until golden, then add the corn kernels and enough water to cover. Bring to a simmer. Cover and simmer gently until the corn is just tender, about 5 to 10 minutes.

Add the tomatoes, parsley, and dill. Adjust the consistency with a bit more water if needed. Return to a simmer and cook for another 5 minutes. Remove from the heat and season with salt and pepper. Let the soup stand until just warm, and serve.

Simmered Tofu with Leeks and Tomatoes

Serves 4 to 6

This simple but tasty dish makes a nice entree for a summer dinner. to make it more substantial, serve over warm cooked grains or noodles. Hoisin sauce, a salty-sweet condiment, is readily available in the Asian foods section of well-stocked supermarkets.

• 2 large or 3 medium leeks, white and palest green parts only, chopped and well rinsed
• 2 cloves garlic, minced
• 1 tablespoon light olive oil
• 1 pound firm tofu, drained, blotted, and cut into 1/2-inch dice
• 3 to 4 medium ripe, juicy tomatoes
• 2 tablespoons soy sauce, or to taste
• 2 tablespoons dry red wine or sherry, optional
• 2 tablespoons hoisin sauce, or more to taste
• 1 teaspoon dark sesame oil
• 1/4 cup sliced basil leaves, or more to taste, for topping

Heat the oil with about 3 tablespoons of water in a stir-fry pan or wide skillet. Add the leeks and garlic and “sweat” over medium heat, covered, for 8 to 10 minutes or until just tender.

Add the remaining ingredients and simmer, covered, for 10 minutes. Lift the lid to stir occasionally. Uncover and simmer 5 minutes more over low heat. Serve at once in shallow bowls, topping each serving with sliced basil leaves.

Baked Tomatoes Provencale

4 servings

Here’s a great way to use late summer’s bumper crop of tomatoes. Seasoned with the characteristic herbs of Provence, plus a touch of pungent black olives, this recipe can easily double if you have a surplus of tomatoes.

• 4 medium-large ripe, firm organic tomatoes
• 2 large slices whole-grain bread
• 4 to 6 imported black olives, pitted and minced
• 3 to 4 basil leaves, minced
• 1 tablespoon fresh oregano, minced, or 1/2 teaspoon dried
• 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried
• 1 clove garlic, minced, optional
• 2 tablespoons olive oil
• Salt and freshly ground pepper to taste

Preheat the oven to 375 degrees.

Cut the tomatoes in half. Scoop out just the seedy pulp, and reserve it for another use. Arrange the tomatoes in a shallow 8- or 9-inch square baking dish.

Process the bread in a food processor until it is reduced to fine crumbs. Combine the crumbs in a mixing bowl with olives, herbs, and optional garlic. Sprinkle in the olive oil to coat the mixture evenly, then stir together. Season gently with salt and pepper, then divide the crumb mixture evenly among the tomato halves.

Bake for 15 minutes, or until the tomatoes are tender but still retain their shape. Serve warm.