3 Ripe Red Tomato Recipes

1. Easy Tomato Gazpacho (Chilled Soup)

Gazpacho, or chilled soup, is the perfect antidote to summer heat waves. Traditionally a Spanish/Portuguese peasant dish made from day-old bread and whatever vegetable scraps were plentiful, tomato gazpacho has found its way into many hearts internationally for its robust flavor and cold-served served style.
Good news: tomatoes, cucumbers, garlic, and onion are ALL at market on Fridays!

– blender
– 4-6 big juicy tomatoes
– 1 cucumber (or green pepper)
– 1-2 garlic cloves (to taste)
– 1/3 onion (to taste)

– Olive Oil
– Vinegar (any, but sherry or red wine is most authentic)
– Day-Old bread (or croutons)
– Salt n Peppa

Large dice (cut) the tomatoes, cucumber, garlic, and onion. Toss into blender on medium for 30 seconds or until your desired consistency is reached.
Add 2 tablespoons of Vinegar (balsamic is my fave!) and a drizzle of olive oil. Blend again.
Pour into fridge-safe container and add chunks of day-old bread to absorb flavor overnight. Or, serve immediately with croutons if you like *crunchy*!
Salt & pep to taste. Flavors will be best after 8 hours or so in the fridge.
Best served CHILLY on a hot day!

2. No-cook CHeesy tomato pasta sauce

– 1 pound cherry tomatoes
– 2 garlic cloves
– 3/4 cup goat cheese
– chopped oregano
– chopped parsley

– drizzle of olive oil
– 16 oz penne pasta (or your fave)
– salt n pepper
– 1/2 cup Parmesan cheese (optional)

Chop cherry tomatoes in half. Mince garlic. Combine all ingredients except pasta and parm in a big bowl and stir.
Cook pasta as usual in well-salted water. Drain pasta and immediately dump into bowl with tomato-goat cheese mixture. Stir well and serve!
Parmesan is for extra cheese while serving…cuz, extra cheese. 

3. DIY Bloody Mary Mix

– blender
– hand juicer
– 2-3 pounds tomatoes (less if you like chunky mix)
– 1 lemon (or 2 limes)
– 2 teaspoons horseradish (peeled & finely chopped)

– 1 tablespoon Worcestershire sauce
– 1 teaspoon hot sauce
– celery salt (or regular salt)
– pepper
– 2 cups vodka (or to taste)
– ice

Juice fresh tomatoes and lemon/lime. Combine all ingredients except vodka and ice in a fridge-friendly container. Whisk for 1 min or until combined.
Chill in fridge minimum 2 hours, overnight is best.
Combine 2 parts mix with 1 part vodka over ice when ready to serve! 
Garnish with celery, pickles, olives, or a salt-rim.
Salt rim: dip the very edge of your drinking glass in water, then dip in salt.

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