I’ve got kind of a buzz going. My head is in a cloud and I’m having a hard time focusing. I have taken so many hits lately; I even have the munchies.
No. I am not taking drugs….legal or recently legalized in some states. (Seriously, I am anti-drugs….hugs not drugs is my motto!) I am on a tomato high.
Our days have finally been consistently warm enough that the tomatoes in my garden are turning all shades of red. From the first flower on the vines to seeing the little start up of the fruit to watching them grow and turn colors, I look out at them and smile.
Besides the fact that they give me so many moments of elation, I like the fact that they are so versatile. You can incorporate them in your recipes in so many different ways that they keep life interesting. (More interesting than a blog on tomatoes, that is for sure!)
Everyone knows the basic stuff…use them in tomato sauce, on sandwiches, in salsas or chopped with basil. You can stuff them, dice them and eat them on a stick. You can put them on a grill, broil them or roast them. The possibilities are endless.
One of my new favorite things to do with a tomato is grate it! GRATE IT!!!! I know you are now thinking I am doing drugs but you know better. One of my chef friends makes a crostini with nothing more than grated tomatoes and a rub of garlic. It is a fabulous way to just let the flavor shine and it gives a whole new texture to the tomato!
You can spread it on bread; use it in a dressing or marinade. I jazzed up some roasted veggies the other night when they came out of the oven. I tossed them with grated tomatoes, a little balsamic and olive oil. I swear I could hear them scream with joy! (When life gives you moments like this….who needs drugs?!)
Roasted Veggies with Grated Tomatoes
2 small zucchini, chopped
3 Japanese eggplants, chopped (Those are the long thin eggplants)
1 red pepper, chopped
3 roma tomatoes, GRATED with a box grater
1 tsp balsamic vinegar
1tsp olive oil
1 tsp Italian seasoning
Extra Olive Oil
Oven 425. Line a baking sheet with parchment paper. Toss zucchini, eggplants and red pepper with 1-2 Tbsp Olive oil and Italian seasoning. You want to lightly coat the veggies. Place the veggies in a single layer on baking sheet. Roast for 20 minutes and stir. Roast another 20 minutes.
Meanwhile, whisk grated tomatoes with balsamic and olive oil. Set aside.
Ding. Veggies are done. Immediately, toss them with the tomato mix. TA-DAH!
You’ve got a new favorite side dish.
I pretty much will do this with any pan of roasted veggies I make right now. It is delicious and a “grate” way to use some of my summer tomatoes!!