Friday, January 7, 2011

Longing for Tomatoes

I love tomatoes.  Sorry Miss Barclay (my second grade teacher who taught that one cannot love food) but I do.  I love the heirlooms, especially green zebras, cherokee and brandywine.  Red beefsteaks appear on good bread with a little mayonnaise for many lunches.  I love having a bowl of the candy variety of cherry tomatoes to eat like, well, candy.  I haunt the farmers' market on the square from it's opening in May until those tomatoes start to appear in late June.  I pester my favorite farmer to come up with a way to get them to the market sooner.

Costco was on my errand list yesterday.  We needed to stock the pantry and refrigerator and I needed a walk in a warm place.  In my wanderings among the aisles, I came upon these rosy red romas.  I picked them up and immediately was carried to mid-summer with the smell of their stems.  I dared picking up a box with a plan in mind.

Could I possibly turn them into a taste of summer?

Alas, no!  But, this recipe is better than having none--I think.  I can only imagine how good it will be to treat those freshly picked jewels in June to this bath of olive oil with it's tasty additions.

Here's the recipe.  See what you think.  Most certainly save it for summer.

Hoping for a Taste of Summer Tomatoes

8 firm ripe tomatoes peeled.  (This is easily accomplished by adding them to boiling water for about one 
  or two minutes.)
1/2 cup chopped flat leaf parsley
1 garlic clove, minced
1 tsp salt
1 tsp sugar
1/4 tsp freshly ground pepper
1/4 cup olive oil (I used blood orange olive oil)
2 tbsp wine vinegar 
2 tsp Dijon mustard

1.  Peel the tomatoes and cut into fourths.  Place in a shallow dish.

2.  Combine the remaining ingredients and whisk together.  Pour over tomatoes.  Cover and refrigerate.  Let stand for 30 minutes at room temperature before serving.

3.  Keeps well for several days.