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Juliette Goodwin
Baltimore Food Examiner
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Showing entries for Category: tomato
Tomato Appreciation Week
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Juliette Goodwin - Baltimore Food Examiner
.jpg) That’s it. I’m declaring this week “RIPE TOMATO APPRECIATION WEEK IN BALMER”. As with cast iron, there seems to be a visceral reaction to tomatoes in season here in Charm City. Already the assemblages are pouring in. How bout y’alls send in some more fresh tomato recipes, share them with the masses? Why not? It can only better humanity to learn as many different combos of the red beasties as you can dream up. I already bellied up to the proverbial tomato bar and shared my simple and delicious tomato on toast with mayo and salt and pepper recipe. I’m starting to see more. Bring ‘em on! This in from our guest gourmands, Tammy HQ and Matt DW, who happen to have a tomato depot in their own back yard, just bursting at the seams. Their images and assemblies follow:
Made: 07.19.08
Made: 07.20.08 The tomato train never stops! This morning, I plucked yet another delectable early girl tomato straight from the vine in our back yard and made this quick yummy meal.
For more info:The Food Examiner has an email address if you want to send that sort of correspondence: examinefood@gmail.com
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Saturday Dinner:
Sunday Breakfast:
It is Time
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Juliette Goodwin - Baltimore Food Examiner
 I hate summer. I really do. Hot hot hot. Bugs, air conditioning, dinner at 10pm. I'm definitely more of a cool weather gal. But I will say, in favor of summer, it is the only time of the year you can get a tomato that tastes like a tomato. Not like a white, mealy, tasteless sponge. Not vine ripened or hydroponically grown. Mid to late July is when they begin to emerge at the farmer's markets. I think there is some kind of primitive mechanical device in my freon-addled brain that switches to "on", that ignites the chain reaction of my insatiable need for ripe, locally grown tomatoes this time of year. It is a desparate feeling, probably because the season for tomatoes is so short and they are just SO FREAKIN' GOOD. I managed to get to the Waverly market this morning and my prayers were answered. I usually stroll through the market to see what is looking good. Since I was mostly focused on the fine red fruit, that's what I got the most of. Cucumbers were also looking good, so I got some of those, a bunch of cilantro, a 25 cent thingy of garlic, and some freshly picked peaches.
Today I had my first tomato meal of the year with real, in season tomatoes, I had the classic: tomato slices on toast with a thin layer of mayo underneath, salt and freshly ground pepper on top. Heavenly. Simple. If I get enough energy to make dinner this evening, I may make a fresh salsa to go with rice and beans. It isn't too late to get local, ripe tomatoes this weekend... Sunday there is the huge farmer's market under 83. Don't miss out! We have another month or two left of the sweet and succulent tomato tasting the way it should. For more info: The Food Examiner has an email address if you want to send that sort of correspondence: examinefood@gmail.com
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I make a variety of tomato dishes throughout the year, and for those I used canned tomatoes. The Cento tomato sauce, crushed tomatoes, tomato paste, does not use preservatives, so that's the brand I usually buy for dishes like pasta and chilli -- red, saucy dinners. In the summertime, when 'maters are fresh and flavorful, I tend to make simpler dishes that don't hide the tomatoes so much as highlight them.
