Log Cabin Chronicles

greg duncan

© 1998 John Mahoney

The Gallivanting Gourmand

Oy, all those tomatoes

GREG DUNCAN

Oh, what to do with those tomatoes when frost is around the corner (some local areas have already had some).

Let me say for the record that I don't have to worry about my tomato crop this year, as I didn't plant one. Indeed, I took the lazy-man route, as I figured that because each one of my friends would be planting more than they need, that I would be the recipient of many, many tomatoes and the always bountiful zucchini.

Sure enough, my strategy is paying off as we speak. A generous Mr. Eryou delivered some very tasty tomatoes to the Journal office this week and the staff bit into them whole on the spot. They tasted nothing like those woody bland things that we are subjected to in the winter.

green tomato

Digital Image © 1998 JOHN MAHONEY

A visit to friends this Sunday provided me with even more love apples to feast upon, and while some are still green, they will ripen quite nicely on the vines, which were left intact so I could hang them in my shed to ripen.

I'll include here a couple of simple recipes to get you started before all your tomatoes are in and I'll provide you with some canning, freezing, and sauce techniques when the rush is really on, which at this rate means next week.

I tried Auntie Verna's tomato recipe a week ago and it was very mouth-watering.

Our Journal archivist, Micheline, found another recipe for cheese-stuffed tomatoes that ran in this paper 25 years ago on September 6. I thought maybe some of you would remember it. It goes to show some things are in season time and time again, especially tomatoes.

Auntie Verna's Marinated Tomatoes

Skin and slice tomatoes.

Combine:
1/4 cup olive oil
2 tbsp. red wine vinegar
1-2 cloves crushed garlic
2 tbsp. green onion, chopped
1 tsp. basil, chopped
1-1/2 tsp. parsley, chopped

Pour over tomatoes, marinate in fridge for a few hours, turn tomatoes once and place on plate to serve.

Edam-Stuffed Tomatoes

4 large tomatoes
1/2 cube beef bouillon
1/2 cup boiling water
1 1/3 cup cubed imported Holland Edam cheese
1 cup cooked rice

Preheat oven to 350 F.

Wash tomatoes, cut slice off top of each; scoop out and seive the pulp.

Dissolve beef bouillon in boiling water, add tomato pulp; simmer for 5 minutes. Remove from heat, add cooked rice and Edam cubes. Stuff tomato shells.

Bake in shallow pan for 15 to 20 minutes.

Makes 4 servings.


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Copyright © 1998 Greg Duncan/Log Cabin Chronicles/9.98