It’s Hotter than Georgia Asphalt
It’s super hot and the peak of summer. We may be wilting, but tomatoes are thriving! A garden-ripe, fresh tomato is the absolute ultimate in summer produce. Out of season tomatoes are flavorless rock-hard orbs shipped from some other hemisphere. Out of season tomatoes are pure disappointment. In season, tomatoes are bursting with flavor, juicy and luscious. There is nothing as wonderful as the full, rich, almost wine-like flavor of a vine ripe tomato. So, when it’s tomato season, I heartily endorse eating those glorious ripe ones as often as possible.
In my opinion, there is nothing as wonderful as sliced tomato and mayonnaise with a simple sprinkling of salt and a grind or two of pepper. First of all, you have to recognize that mayonnaise is a food group in the South. Southerners for generations have basked in the spell-binding glory of a ‘Mater Sandwich, the magnificent sum that is far grander than its simple parts of cheap squishy white bread, sliced tomato, and mayonnaise. (BTW I am convinced these sandwiches are served as a welcome snack at the Pearly Gates — or at least the Southern entrance.)
And, let’s face it — Tomato Pie is essentially a ‘Mater Sandwich topped with melted cheese. In Secrets of the Southern Table I have a recipe for Pimiento Cheese Tomato Pie. Click HERE for my recipe featured in the New York Times. You’re welcome. 😉
Best Tomato Recipes
And, here’s a smattering of other Tomato Recipes for you to try:
Mashama Bailey’s Green Tomato Chowchow
Nathalie Dupree’s Tomato Conserve
Sandra Gutierrez’s Shrimp and Tomato Empanadas
Rebecca Lang’s Cathead Biscuits with Tomato Gravy
Ronni Lundy’s Tomato Pie
There’s a saying that I believe holds true, especially in summer, “What grows together, goes together. With that in mind — and the heat wave that’s coming this weekend — I’m sharing a recipe for a refreshing gazpacho. And, here’s a little how-to video for the Georgia Peach and Tomato Gazpacho recipe, too! I hope you enjoy this selection of the best tomato recipes for summer.
Bon Appétit, Y’all!
Peach and Tomato Gazpacho with Cucumber-Herb Yogurt
- 4 large peaches peeled, pitted and quartered (about 2 cups)
- 2 large tomatoes cored and quartered (about 4 cups)
- ½ sweet onion coarsely chopped
- 3 tablespoons apple cider vinegar
- Coarse kosher salt and freshly ground white pepper
- 1/3 cup plain 2 percent Greek yogurt
- ¾ cup finely diced peeled English cucumber about 3 inches
- 2 tablespoons chopped fresh marjoram or chives plus more for garnish
- 1 garlic clove very finely chopped
- Best-quality extra-virgin olive oil for garnish (optional)
- ¼ peach pitted and thinly sliced, for garnish
- Combine the quartered peaches, tomatoes, onion, and vinegar in the bowl of a food processor fitted with the metal blade. Season with salt and pepper. Puree until smooth. Transfer to a sealable container and refrigerate until cold, about 1 hour. (Take the time to chill the serving bowls at this time, as well.)
- Place the yogurt in a medium bowl. Add the cucumber, chives, and garlic and stir to combine; season with salt and pepper. Cover and refrigerate until ready for use.
- When ready to serve, taste and adjust the soup for seasoning with salt and pepper. (Chilling dulls the seasoning so it may need to be adjusted.) Ladle the chilled gazpacho into the chilled bowls. Spoon about 2 tablespoons of the cucumber-yogurt mixture into the center. Garnish with a peach slice and a sprig of marjoram. Drizzle over a few drops of extra-virgin olive oil.
- Serve immediately.