The heat is definitely on here in Houston, and so — sadly — the number of tomatoes in our farm share is beginning to dwindle. Turns out that the plants don’t set fruit well after the blazing heat begins. First there was a pound of perfect, ripe beauties. The next week, three pounds! And today…four.
Not pounds — just four lovingly grown but not quite ripe tomatoes. *sigh*
It was good while it lasted, though. We’ve eaten quite a bit of delicious sauce, that’s for sure. I may have even started to burn the rest of the crowd here out on the sauce, but I don’t really care. During the wonderful three-pound week, I roasted enough for three batches of sauce, and had two lonely tomatoes leftover. What to do, what to do?
I say, hit the Easy button and grill up some bruschetta. Every TV chef is doing it — why shouldn’t we? There are plenty of recipes for it, but I just went quick and dirty with it: Slice up some bread (I used ciabatta) and throw it on the grill. Once both sides are nicely toasted, rub one side of each piece with the cut side of a clove of garlic. I never think this is going to really do anything, but it does add quite a bit of flavor. Then for the topping, chop up a tomato or two; chop up a couple of leaves of basil, while you’re at it. Throw it in a small bowl, drizzle with a little olive oil, and season with salt and pepper. Voila! Now you’ve got a topping for your crispy little bread, and it’s dinner time.
Not that I got away with serving just tomatoes on bread for dinner, but you know.
Also in today’s box: a squash that looks like a giant, light green zucchini (another patron said it was a cochon), and Asian long beans. Oh, and okra — lots more okra. Time to make some pickles!