Summer in Indiana has long been characterized by a few vegetables that grow well here. And the tomato, native to the Americas, is one of them. Many Hoosiers have grown up on a farm, or at least with a good garden, and recall the pleasure of biting into a warm ripe tomato just pulled off the vine. The next best thing is a salad of fresh ripe tomatoes using the heirloom varieties so abundant and beautiful at the Market!
Heirloom Tomato Salad with Garlic Oil
from Martha Stewart Living, June 2009
- 3 tablespoons extra-virgin olive oil
- 3 small garlic cloves, thinly sliced lengthwise
- 2 pounds heirloom tomatoes (any combination), halved, or quartered if large
- Coarse salt and freshly ground pepper
- 1/2 bunch chives, cut into 1-inch pieces (1/4 cup)
- 1/4 cup fresh basil, leaves torn if large
- Heat oil and garlic in a small saute pan over medium-low heat. Cook until garlic is golden, about 6 minutes. Transfer to a bowl, and let cool for 10 minutes.
- Arrange tomatoes on a serving platter, and season with salt and pepper. Drizzle with the garlic oil, and sprinkle with chives and basil just before serving. Serves 4.
I remember fresh tomato sandwiches. With a sprinkle of salt and pepper, a couple of slices of fresh bread and a slather of mayo, paired with a cold glass of milk — I am transported back to my childhood! Here are some mouth-watering recipes that make good use of ripe tomatoes in a variety of ways and pair them with other delicious summer produce from our wonderful Market vendors!
Tomato Cobbler – a fabulous idea from Mark Bittman!
Garlic Grilled Tomatoes – throw them on the grill with your steaks!
Baked Eggs in Tomatoes – breakfast will never be the same!
Tomato Panzanella with Ricotta – great with artisan bread!
Summer Vegetable Gazpacho – a cool idea for a hot day!
Okra and Tomatoes – you always wondered what to do with okra, didn’t you?
Tomato and Fennel Salad – a good way to use fresh fennel!
Heather’s Roasted Tomato Sauce – a recipe from our archives that is worth revisiting!