By Chef Michael Smith
In my world, there’s no such a thing as “too many tomatoes”. Around this time of year I want to make the most of them by eating them fresh to savour their sun-ripened flavours.
When my family and I have had our fill and there’s still a bunch left, I’ll cut them into halves or quarters, toss them with a good glug of olive oil and as much garlic as I dare, and roast them until they’ve softened and just starting to caramelize. This really concentrates the flavours and breaks down the flesh, which is perfect for tossing with pasta and as many other veggies I can get my hands on.
If you’re looking for more inspiration, here are a few ideas shared by fans on what they do with excess tomatoes:
|Sambal bellman tomato (malay food) = tomato+shrimp paste+fried onion+lime juice+chillies (crushed them all using lesung and eat with hot rice)||Depends on what I feel like doing but usually roast onions, peppers hot and sweet, tomatoes, zucchini, eggplant, and garlic in spices and use on sandwiches, by themselves, or in pasta/rice.|
|Tomato salad! With green onions, olive oil and balsamic vinegar. I sometimes add bocconcini and fresh basil from the garden. Mmmmmm!!||I roast mine with seasoned eggplant and feta.|
|Oven dry, pack in oil, freeze!||Low and slow for 6 hours, oven dried tomatoes for pizza!|
|I sauté in a little olive oil with fresh garlic, add some seasoning, let them get nice and caramelized and have them with scrambled eggs for breakfast.||I blanch and core them, then toss them in the freezer. When I want them in the winter, I thaw and with just a squeeze they pop right out of the skins.|
|We have the extra-tomato issue right now too, my husband suggested smoking them for spaghetti sauce. It’s what’s for dinner tomorrow so here’s hoping for a great new find!||I make gumbo and throw all my veggies in!|
|We make veggie calzones, adding olive oil, ground white pepper, and arugula! We freeze some of them for afternoon snacks, too!|
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