You say tomato, I say to-mah-to, so the saying goes.
Every year as fall comes around, the amount of tomatoes in the garden multiplies. There are tomatoes of all kinds, which gives me endless ideas for what to do with them in the kitchen.
Tomatoes are incredibly versatile, so here are some of my favourite ways to cook with them, when I’m not eating them straight off the plant.
- Cherry tomatoes (and grape tomatoes) are my absolute favourite. When they are perfectly ripe and sweet, I eat them like candy. They are great for roasting as well. Check out River City Cookery’s page on roasting tomatoes.
- Beefsteaks are best on a toasted cheese and tomato sandwich. Simply salt and pepper them, layer between some toasted, crusty bread with sliced cheese and enjoy the taste of summer in your mouth.
- Any other small or medium tomatoes can be cooked into sauce, sliced and eaten, made into fresh salsa, or even made into pesto. This recipe for fresh tomato pesto is a great way use them up. You can freeze this for later, or serve as pasta sauce, dip for crackers, spread it on bread, or use it as pizza sauce.
- If you have an excess of tomatoes, and I mean, way more than you know what to do with – freeze them. I know it sounds odd, but when January comes and you are craving some fresh garden tomato sauce, you will thank your past self for putting that bag of tomatoes in the freezer back in October.
Apart from the tasty things you can make in the kitchen, tomatoes also have a wealth of health benefits for you. They are high in vitamin C and vitamin K. Tomatoes are also high in potassium and folate, which is important for normal cell function, particularly for pregnant women.
A tomato’s red colour comes from the plant pigment beta-carotene (also found in carrots). This plant pigment is converted into vitamin A in the body, which helps eye function.
If you are really adventurous and feel like exploring new tomato ideas, check out this recipe round-up and see what other people are doing with their fall harvest.