The Annual Tomato Glut

Last year, my tomatoes didn’t yield at all. Yes, there were tomatoes, but they weren’t shielded enough from the hot, interior Southern CA summer sun, and they baked on the vine before ripening (likely causes: planting too late which resulted in not enough leaf coverage and a not-so-great staking technique). This year I prepared the tomato plot before I bought all my plants at Tomatomania. I planted earlier, staked immediately and now I am eating enough tomatoes to make up for last year and maybe even next year.

So now that I have the tomato harvest I’ve always wanted, I need great fresh tomato recipes. Here’s a winning recipe from the latest Cook’s Illustrated. I liked this so much that I made it 3 days in a row, varying the cheeses.

If you’re familiar with Cook’s Illustrated or America’s Test Kitchen , you’ll know that the recipes come thoroughly annotated. If you want the full version, check the latest magazine. I think it’s still on the newstands.

Pasta Caprese

This dish should be served very warm, not hot. Don’t skip the step of freezing the mozzarella, as freezing prevents it from turning chewy when it comes in contact with the hot pasta. If handmade buffalo or cow’s-milk mozzarella are available (they’re expensive), use it, but skip the step of freezing. Additional lemon juice or sugar can be added at the end to taste, depending on the ripeness of the tomatoes.

¼ cup extra-virgin olive oil

2-4 teaspoons juice from 1 lemon

1 small garlic clove, minced

1 small shallot, minced

Table salt and ground black pepper

1 ½ pounds ripe tomatoes, cored, seeded and cut into ½-inch dice

12 ounces fresh mozzarella cheese, cut in ½-inch cubes

1 pound short tubular or curly pasta, such as penne, fusilli, or campanelle

¼ cup chopped fresh basil leaves

1 teaspoon sugar

1. Whisk oil, 2 teaspoons lemon juice, garlic, shallot, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Add tomatoes and gently toss to combine; set aside. Do not marinate tomatoes for longer than 45 minutes.

2. While tomatoes are marinating, place mozzarella on plate and freeze until slightly firm, about 10 minutes. Bring 4 quarts water to rolling boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain well.

3. Add pasta and mozzarella to tomato mixture and gently toss to combine. Let stand 5 minutes. Stir in basil; adjust seasonings with salt, pepper, and additional lemon juice or sugar, if desired, and serve immediately.

Note: I used part of an onion instead of a shallot, a lot more garlic and black pepper, hot red pepper flakes, and varied the cheeses.

Photo Source.

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See also:

1. Gardening Tips: How to Support Tomato Plants
2. Blackened Tuna Steaks With Mango Salsa
3. Grilling Favorites: Pineapple Glazed Pork Chops
4. How To Grow Tomatoes
5. Halloween Crafts: Tomato Cage Ghost
6. Comfort Food Recipe: Meat Loaf
7. Planting Garlic
8. Quick Recipe: Biscuits With Garlic And Cheese
9. A Sauce For Every Chicken