These are the tomatoes that I picked from my garden yesterday. As you can see, I've got tons now that the sun has arrived. Sure, I could eat them just plain (and often do, when they're still warm from the sun), but I decided to cook 'em. I base my recipe on one from Crescent Dragonwagon's Passionate Vegetarian, which is still one of my favorite cookbooks. I think it's the only one that has ever actually fallen apart from use.
I probably have about two pints of tomatoes here. If, like me, you have several varieties, segregate them by size. This will help make them cook more evenly. Make sure that they are clean and dry. Take the herb leaves off of their woody stems and give them a quick chop. Depending on the type of herb you use, you'll need a teaspoon of a tablespoon. I used a scant teaspoon of thyme.
Melt 1-2 T. of butter in a large skillet over medium-high heat. When it starts to sizzle, add the big tomatoes and shake the pan to make sure they're coated with butter. After half a minute or so, add the medium tomatoes. Keep shaking the pan. The tomatoes will start to pop as their skins split. Add the herbs and the tiny tomatoes, and shake again. Sprinkle with salt and pepper and serve.
Note: If you use just one kind of tomato and they are all about the same size, add them all at once and add the herbs once half of the tomatoes have split.
Bonus points: When you add the herbs, add one or two cloves of pressed garlic as well. Shake once or twice, add salt and pepper, then pour on some cream or half and half. Warning: you probably won't want to share that kind.
No comments:
Post a Comment