My tiny backyard garden is bursting with cherry tomatoes. I planted Sungold and Sweet 100s and they have grown so tall my husband had to build a makeshift tomato cage add-on to support them. I was afraid they’d fall over while we were on a short vacation to Colorado.
Leave a comment or reply to this email and let me know how your crop is doing or what your favorite variety of tomato is so far this summer.
Roasted tomato sauce
I make this roasted tomato sauce all year round because it transforms even mediocre off-season tomatoes into a rich sauce with so much flavor. But when you make it in the summer with the best of the crop, oh my gosh! And if you’re a farmers’ market shopper, look for tomato seconds - they are perfect for this recipe.
Make a frittata!
Have leftover veggies (cooked or uncooked), meat, cheese hanging out in your fridge? A frittata is the perfect vehicle for all of those goodies. Tomatoes and eggs are one of my favorite combos! Eat a frittata hot out of the oven or cold the next day or slap a piece in between two pieces of bread for a quick and fun sandwich.
For slow summer evenings
Make a cocktail or mocktail! One of my favorites is this hibiscus margarita. You can find the hibiscus flowers (jamaica) at your local Mexican market. While I love this as a cocktail, don’t hesitate to leave out the tequila and Cointreau and just add sparkling water and lime juice to the hibiscus syrup and enjoy!
How to peel a tomato!
I showed you how to peel a peach in the last newsletter. Here’s a similar approach for tomatoes with a link to a quick video showing the method. Why peel a tomato? If you are canning them or want a certain texture for a sauce or you think your peels are particularly bitter. But if you want a great sauce and don’t have the patience for the peeling? See my roasted tomato sauce above ⬆️ 😍 🍅.
Upcoming event in wine country 🍷
In early September I’m teaching a session at the Jewish Food and Wine Retreat in Sonoma County. The theme is Global Jewish Cuisine including sessions like Dumplings across the Diaspora with Chef Micah Siva and my session featuring an Ashkenazi style poke bowl with Aloha spirit. Come on - I know you want to learn to make that! No requirement to be Jewish to enjoy this delicious weekend.
Did you try making no-churn ice cream yet? Here’s one of the latest reviews on my apricot version: “Simply the best!! Sooo easy! Honestly, you will be sneaking out to your freezer and eating it out of the pan!!”
Have any questions? I never tire of talking about food so leave a comment below or reply to this email. Happy to help! Have a delicious weekend.
You can also find me:
on Facebook: OMG! Yummy and Sumac & Sunshine
my other newsletter Sumac & Sunshine
A little about me: My blog is my virtual multicultural kitchen featuring Jewish and Hawaiian Korean recipes and my love for Middle Eastern and Mediterranean ingredients as seen through my California lens. For more about that California perspective, check out my other substack called Sumac & Sunshine that I co-write with Sarene Wallace.
We are loving all the cherry tomatoes, especially Sungold. Fresh or roasted.