2 hours ago
Friday, September 7, 2012
This is the last tomato recipe of the season, I promise.
It's time to dismantle all the tomato cages, rake out the soil and start over. This weekend we are planting our fall crops (beets and spinach!).
Mr. Googootz has some pretty grapes (and raisins?); there are still some heirlooms clinging to the vines for dear life; but our plots are mostly covered with weeds now and most of the tomatoes are rotted and split, so I am announcing today, that tomato season is officially over, I am sorry to say.
What to do with the last 5 pretty tomatoes?
Roast a chicken, tear it up and mix it with a beautiful panzanella salad.
Roasted Chicken Salad w/ Panzanella:
4 lb. chicken roasted (425F for one hour, seasoned w/ kosher salt, olive oil and pepper), or a rotisserie chicken (you will have leftover meat for another meal)
mix of heirloom tomatoes and cherry tomatoes (about 5 total)
handful of fresh basil leaves
handful of fresh cilantro (optional)
handful of kalamata olives
1/2 small red onion (from my garden of course), sliced thin
red bell pepper and or cucumber (from my garden!), cut up
5 slices of good rustic Italian bread, toasted crisp and cubed into croutons
2 garlic cloves, minced
kosher salt & pepper
I am not giving exact measurements, because this is a rustic salad that you just throw together with whatever you have. Tomatoes and bread are the main ingredients here.
Cut up the tomatoes into slices and chunks and season w/ kosher salt and pepper. Add the minced garlic.
Throw in the rest of the ingredients and douse w/ balsamic vinegar and olive oil.
Toss the salad until the croutons are wet w/ the oil and vinegar.
Let the salad sit at room temperature at least 30 minutes so the flavors meld.
Add torn pieces of the warm chicken to the salad and serve.
Goodbye tomatoes, it's been nice.