Around this time every summer, BOOM, an explosion of tomatoes! My plants are slow to produce, (with the exception of my cherry tomato plant that currently has about 20 green tomatoes hanging from its tiny branches), but my more green- thumbed friends are gifting me with bushels of tomatoes. At the moment I have three romas, two hearty beefsteaks, and a 2 quart basket of heirlooms that are bigger than cherry but not quite the size of romas. 

Growing up, I was never a huge tomato fan. I would occasionally have a slice on a burger, or on toast with some bacon and melted cheddar, but those were rare occurrences. My mom was a big tomato lover. While my Mom was living in care she would often pass up the PCH meal in lieu of a toasted tomato sandwich. Well, since my Mom has passed I have acquired an uncontrollable desire for tomatoes! Like her, I love a toasted tomato sandwich with mayo and salt and pepper. I pretty much have one a day, all summer.

That’s the thing about tomatoes, they need to be fresh from the garden to show off their true flavour. Unfortunately, here in Manitoba we have to tolerate hot house tomatoes for much of the year as we have a very short growing season.  

One of the many reasons I take off to Mexico every winter is pico de gallo. I can’t get enough of it!

Here is my recipe:

Pico de Gallo

3 tbsp finely chopped white onion

3 large ripe tomatoes (seeded and chopped)
1/2 small Jalapeno pepper (finely chopped)
2 tbsp minced cilantro
2 tbsp freshly squeezed lime juice

salt & pepper to taste or Tajin which I buy in Mexico

Last summer, I discovered the perfect way to turn my tomatoes into a yummy appetizer for happy hour. I rolled out and baked a sheet of puff pastry, being sure to pierce it with a fork, (except around the very edges) so it does puff too much. Once cool, I spread cream cheese to which I had added some chopped fresh herbs. Next came the tomatoes. The bigger the variety, the better. Top it off with salt and pepper and voila, the perfect summer appy. 

Last fall my sisters and I had the pleasure of visiting Malaga Spain. The October tomatoes were sweet and juicy. We were staying in an Airbnb and didn’t have a lot of groceries, but we had some staples. So I decided to make “Pan con Tomate” which translates to bread with tomato. It’s a traditional dish that Spaniards eat for breakfast. I brushed sliced baguettes with good olive oil and toasted them in a pan. I used a box grater to break down the tomatoes, skin, seeds, and all. Next, I drained off some of the excess liquid, then adding some more olive oil and salt and pepper to taste. To eat it, you cut a clove of garlic and rub it on the crostini, then top with a healthy spoonful of tomato. Wow, que rico!  

So the moral of the story is, when life gives you good tomatoes, eat them!  Just keep it simple and enjoy these red orbs of sweet juicy perfection. 

Kath’s quote: “A world without tomatoes, is like a string quartet without the violins.”-Laurie Colwin

Love never fails.

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