This is the season for tasting those plump, juicy, succulent fruits of Mother Nature – tomatoes. Can you think of a better way to eat them than in a BLT? Bacon, lettuce, and tomato sandwiches are a household staple about this time of year. Crisp fried bacon and toasted wheat bread loaded with lettuce and tomatoes and a dab of mayonnaise are what we wait for. I like to add a slice of onions, too. How much better can late summer eating get?
Another favorite of the chef’s is marinated tomatoes. You can even make this ahead of mealtime and let the tomatoes get an extra kick from the herbs and dressing. Here it is and hope you enjoy it:
Marinated Tomatoes
4 large tomatoes, cut into wedges
3 thinly sliced green onions
1/3 cup canola or olive oil
1/4 cup red wine vinegar
2 cloves garlic, finely minced
1 teaspoon salt
1/8 teaspoon pepper
2 teaspoons fresh thyme, snipped, or
1 teaspoon dried thyme
Wash tomatoes well, cut out the stem and cut into wedges. Place in shallow dish. Slice green onions over tomatoes. Combine rest of ingredients in a bowl and pour over tomatoes. Cover and refrigerate for 2 hours. Makes 6 servings.
Keep those fresh picked tomatoes at room temperature. I like to keep them in a basket on the counter. They continue to ripen after they are picked and you have to check them often for any soft spots or over-ripening.
Refrigeration, which extends the life of certain fruits and vegetables, actually damages others. Ripe tomatoes sometimes develop off flavors when they are refrigerated.
Enjoy tomatoes at the height of their season and flavor.
