Summer Tomatoes

There is nothing like the fresh smell and sweetness of homegrown tomatoes. Brushing past the leaves as I pick them early morning, which releases that amazing aroma, fills my heart with joy.

If you don't have homegrown then the next best alternative is to buy from a local small holding or local market. Always buy in season produce for the best flavours and don't worry about ununiformed shapes and size.

Cherry or plum tomatoes have to be my favourite. Once washed I simply leave them in a bowl and pick at them when passing or for a healthy evening snack instead of sweets. 

These types are also great for drying in the intense summer sun. 

Sundried Tomatoes.

1. Cut the tomatoes in half and place on a wire rack over a tray lined with paper. This allows air to circulate underneath.

2. Sprinkle the tomatoes with Himalayan rock salt. Salt helps extract moisture. 

3. Cover with mesh netting to keep away bugs and leave in direct sun for 2-7 days. Ready when leathery and pliable but not moist or sticky.

 

4. When dry, store in a sealed jar of olive oil, adding any dried herbs if you like. 

Salsa sauces

Medium sized tomatoes are great for making salsa sauces. These can be eaten hot added to dishes or cold as side dishes or dips. 

I simply chop tomatoes up in a pan with other vegetables such as zucchini, onions and peppers, cooked in olive oil and dried herbs. Once cool, store in portions in the freezer ready for winter dishes such as Spaghetti Bolognese or Chili con carnie or fresh pasta dishes.

Cold Salsa

Don't throw away day old bakery bread this is great toasted. Topped with a cold salsa of fresh tomatoes, red onion, fresh basil, salt and pepper. Drizzle with lashings of a good quality extra virgin olive oil. 

Greek salad /Horiatiki Salad

Don't forget the traditional Greek salad. Often in the mountain village tavernas all these ingredients are locally grown; a base of fresh cut tomatoes, peppers, cucumber, olives and red onion. Sitting proud is a slab of Greek feta cheese with lashings of virgin olive oil and dried oregano.

'No fuss' Tomato Soup

Use a selection of any ripe tomatoes roughly chopped to make this quick and simple soup.

1. In a large pan sauté one large onion in a quarter slab of butter.  

2. Add tomatoes and vegetable stock and cook for 30 minutes.

3. Add fresh basil and blend or add chilli if you prefer a spicy tomato soup. (cream optional). Serve with homemade bread croutons.

If you fancy being a little more adventurous try making a tomato chutney. I love spicy chutney with cold meats. Enjoy experimenting with flavours depending of what you like.

Spicy Tomato and Apple Chutney

250g red onions (2 medium)

1 eating apple (cored and chopped, skin on)

500g tomatoes (4 large approx) 

75ml red wine vinegar (above 5 % acidity see label)

150g brown sugar.

Spices - 1tsp ground ginger, 1/2 tsp ground allspice, 1/2 tsp chilli flakes.

1. Place all ingredients in a large pan and stir. Gently heat until sugar is dissolved.

2. Cook until thickened and pulling a spoon through the mixture leaves a trail. (approx 30 mins)

3. Put in warm sterilized jars (2 small). Seal, cool, label.

Store in a cool dark place for 3 weeks to mature. Fresh chutney lasts for up to 6 months. When open consume within 4 weeks.

The traditional Greek dish of Gemista is tomatoes and peppers stuffed with rice and herbs and then baked with potatoes and a delicious tomato sauce. The potatoes are crammed between the peppers and tomatoes so that they soak up all the yummy flavours from the veggies. 

We are lucky enough to have this dish cooked for us by our neighbour who's cooking is always the best. Many traditional Greek tavernas serve this on the menu and I highly recommend trying this wonderful seasonal dish.

Don't be afraid to attempt cooking these dishes yourself, it does not have to be exactly how 'yiayia' cooks it.

Gemista (my version)

Large/beef tomatoes and large green peppers are best for this dish.

1. Par boil long grain rice.

2. Slice the tops off the tomatoes and peppers. Discard the white centre but keep all the flesh. 

3. Sauté the onion and add to the drained cooked rice. Add all the tomato flesh and chopped fresh herbs. I chose basil, mint and parsley, salt and pepper(dried herbs can be used). I also added tinned sweetcorn. 

4. Stuff the vegetables with the mixture and replace the tops. Place wedges of potatoes between the vegetables if you like.

5. Drizzle everything with olive oil. Pour over extra tomato juice (optional) and cook in the oven 190c until golden brown.

Serve with olive bread to soak those delicious juices, or top with crumbled feta. Be adventurous with flavours, or stuff with cooked minced beef. Try lentils, quinoa or orzo pasta instead of rice. 

Kali Oreksi