A Conscious Feast by Nicole Aloni

TOMATO TIPS

heirloom tomatoes

This is national Farmers Market Week and what could be more identified with the glories of a summer farmers market than those juicy globes of goodness —vine ripened tomatoes. The botanical name of the tomato, Lycopersicon esculentum, translates to wolfpeach, while the French referred to them as pommes d’amour (love apples).  So, even before people really saw them as edible, they had a reputation as desirable and a little bit naughty. Today you’ll still find a lot of us pretty passionate about a perfect slab of beefsteak tomato in our caprese (preferably from Billy’s).

So, here are some tips on buying, storing and preserving them, plus an easy recipe for tomato soup with corn.

Selecting and storing tomatoes
When selecting tomatoes at the market, use your nose. Smell the blossom (not stem) end. The most flavorful ones will have a rich tomato aroma. Refrigeration is the enemy of fresh tomatoes. Store tomatoes in a cool, dark place and use within a few days. If you must refrigerate a tomato, take it out about an hour before using it to let it return to room temperature. This helps bring out the aroma and flavor notes. The tomato is a fruit not a vegetable.

Preserving Tomatoes
If you’re interested in a way to preserve an abundance of tomatoes, consider freezing.  This is much simpler than canning and the pure tomato flavor and texture comes through better. In my mind, I choose to preserve or can tomatoes if I’m creating a great sauce or jam. But if I just want to save plain tomatoes for later use in sauces, soups or stews, I prefer freezing.

To freeze, rinse and dry thoroughly. Place in freezer-weight plastic bags and remove all of the air (a Foodsaver machine is great for this). No peeling or blanching is necessary; when they thaw, the skins will easily slip off and they’re ready to add to your favorite recipe.

Summer Harvest Tomato Soup Recipe

Summer Harvest Tomato Soup, photo sleepyneko

This luscious, vibrantly red soup can be served, hot or at room temperature, as a first course or displayed on a buffet.

EASE OF PREPARATION: A snap

BEVERAGE TO ACCOMPANY: French Chablis, Oregon Sauvignon Blanc

Makes 4 to 6 servings

• 1/2 cup olive oil
• ½ medium onion, minced
• 1-1/2 lbs. ripe organic tomatoes, peeled and roughly chopped
• 6 sprigs Italian parsley, chopped
• 1 red jalapeno or serrano chile, minced
• kernels from one to two ears of sweet corn
• 2 cloves garlic, minced
• 2 cups chicken stock
• salt and pepper
• 4 to 6 thick slices Italian bread, toasted
• 1/3 cup finely grated Parmiggiano Reggiano cheese
• Extra Virgin Olive Oil (truffle oil, if you’ve got it) for drizzling

1. In a large sauce pan, over medium heat, stew the olive oil, onion, tomatoes, parsley, chili and garlic for 5 minutes.
2. Add the chicken stock, bring to a simmer and cook for 25 minutes. Add the corn and cook for a final 5 minutes.
3. Season to taste with salt and pepper. (Can be prepared to here up to 2 days in advance, re-warm to serve)
4. Put a chunk of bread in the bottom of each bowl and ladle the soup on top. Sprinkle with the grated Parmesan and drizzle with a generous amount of extra virgin olive oil. Serve