Saturday, July 18, 2009

What to do with a few tomatoes?

Some of the rainbow cherry tomato plants have delivered ripe tomatoes, but not quite enough to make a big recipe. What to do... Well, once batch was added to burrito fixings, along with sauteed zucchini from the garden, black beans, onions, salsa and cheese. This is a fairly standard meal that I love.
Another batch was more of an experiment. I'd give it a B-. The idea was good. Mix the tomatoes with cucumber from the yard, red onions, and flavoring with salt, a tiny bit of olive oil and a lot of balsamic vinegar. Things I'll do next time to try to make it better: Chop the cucumber into much smaller pieces. Add some sugar. The vinegar was a little too much. Add mozarella cheese chunks to make it more substantial. That should help. Mustard loving people should also try that - but I'll pass. Or perhaps I'll just season with store bought balsamic dressing next time...

1 comment:

  1. Try white balsamic with a touch of the dark. A cuc recipe I did that was easy: thinly slices marinated a few minutes in soy sauce, rice wine vinegar, sesame oil, and a litle something sweet (sugar, honey, agave) But you gotta eat doesn't store.