(Almost) Summer Tomatoes

While visiting my parents in Florida last week, I discovered that their tomato plants on the front porch had exploded into gorgeous jewels of red, orange, yellow and green. I went crazy picking them and decided our dinner for the next two nights would be full of tomatoes. First it was fresh tomato bruschetta and fried green tomatoes. The next night it was spaghetti with artichokes and tomatoes. I could have kept going except I had to sadly go home to the cool weather where we can't yet grow tomatoes for awhile. Thankfully there are beautiful tomatoes to be had from the grocery store!

Fresh Tomato Bruschetta

1 Baguette

2 vine ripe red tomatoes

2 vine ripe yellow or orange tomatoes

2 tbsp balsamic vinegar

2 tbsp olive oil plus more for drizzling

1/4 cup basil

fresh ground black pepper

sea salt

Slice the baguette about 1/4 inch think and lay out on a baking sheet and drizzle with olive oil. Bake in a 350 degree oven for 8-10 minutes or until lightly browned. Meanwhile, chop the tomatoes and combine the chopped tomatoes with the olive oil, balsamic vinegar, sea salt and black pepper. Tear the basil leaves into pieces the same size as the tomatoes and add to the tomato mixture. Mix well and then top the toasted baguette slices with the tomato mixture. Garnish with a touch more sea salt if desired.

Fried Green Tomatoes

4 medium sized green tomatoes

2 eggs beaten

1/4 cup buttermilk (or whole milk)

2 cups of panko breadcrumbs

1 cup of flour

2 tbsp of smoked sweet or hot paprika

2 tsp of cayenne pepper

1 tbsp garlic powder

kosher salt and fresh cracked pepper

Slice the tomatoes about 1/4 inch thick. You should get between 4 and 5 slices per tomato. Soak the tomato slices in the buttermilk and set aside. Set up a breading station in three shallow bowls with the flour then the egg then the breadcrumbs. Season the flour and eggs with a little salt and pepper. Then season the breadcrumbs with the paprika, cayenne pepper, garlic powder and a little more salt and pepper. Dredge the tomato slices in the flour, egg and lastly the breadcrumbs. It's easiest if you do this first and set the prepared tomatoes out on a baking sheet. Then heat a skillet (I used a cast iron skillet but whatever you have is fine) over medium high heat with enough olive oil to coat the bottom of the pan. Fry in batches the tomato slices in the olive oil about a minute on each side making sure they are a golden brown. Flip them if you feel they are getting too dark on one side. I had to periodically turn down the heat on mine. Place the tomatoes on a plate lined with paper towels to soak up the excess oil. Sprinkle the tomatoes with salt when they are still hot. Enjoy!