“Say Goodbye to Summer” Tomato Recipes

For once Seattle has had enough warm, sunny, dry days that we’re wondering what to do with all the ripe, red, juicy tomatoes we grew in our gardens or picked up at the farmer’s markets. Don’t forget, your tomatoes will taste best if they are never refrigerated. Here are 3 quick recipes to use up all that luscious summer bounty.

Pico de Gallo
makes 3 cups

Your own fresh tomato salsa will beat anything you can buy at the supermarket. Serve a bowl of pico de gallo with tortilla chips or spoon some over grilled salmon.

Cut 6 roma tomatoes in half, squeeze out the seeds, and dice them small. Put them in a bowl with ½ cup finely diced onions, ¼ cup chopped cilantro, 1 seeded and minced jalapeno pepper and 2 tablespoons freshly squeezed lime juice. Mix everything together and season to taste with salt.

The Best Tomato Salad

This may be the best way of all to eat juicy, delicious, summer tomatoes. 
Use as many tomatoes as you feel like eating. A mix of colorful heirlooms 
would be great here. Served with a crusty baguette, this is the perfect first course for a summer meal on the deck. Slice your tomatoes, or cut cherry tomatoes in half, and arrange them on a platter. Drizzle the tomatoes with flavorful olive oil, sprinkle with kosher or sea salt and grind black pepper over the top. Tear up some basil leaves and scatter them around. If you like, add some slices of fresh mozzarella.

Mikal’s Spaghettini with Raw Tomatoes
Serves 2

Cut 4 medium tomatoes in half and gently squeeze out the seeds. Then chop the tomatoes into ½-inch dice and place them in a large bowl. Add 2 cloves of finely chopped garlic, ¼ cup extra virgin olive oil, 1 small bunch of chopped basil leaves, 12 halved and pitted kalamata olives, a pinch of red pepper flakes, and salt and pepper to taste. Allow this mixture to marinate while you cook the pasta. Bring a large pot of salted water to a boil and cook ½ pound of spaghettini until it is al dente. Drain the pasta and toss with the tomato mixture. Taste to see if you need more salt or pepper. Divide the pasta between two plates and top with grated Parmesan or Pecorino.

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