Earlier this week I came across this recipe for Sunshine Tomatoes (which I like to call Summer in a Jar). This technique could not be easier, and the results could not be tastier. If you like fresh, summertime tomatoes, you will love this dish.
Start with a selection of tomatoes. You can use all one type or mix and match as I did. Roughly chop them and place in a glass jar. Add garlic (chopped or pressed), minced basil, olive oil, salt and pepper. The proportions are pretty flexible (see the original recipe here if you need specifics). Once all of the ingredients are collected in the jar, give it a good stir and then cover (with the jar lid or plastic wrap). Place in the sun for at least 2 hours.
The flavors will marry together and you will be left with a delectable concoction that you can use in any number of ways: mixed with pasta, over fish or chicken or topping grilled bread as bruschetta. Today I prepared the latter, spreading butter on sliced sourdough bread and toasting on my gas grill until browned.
My tomatoes are just starting to produce despite the late date we got them planted. This year we are once again using the Earthtainers that I posted about last year. We get the most exuberant plants using this method! I suggested this to a friend who tells me that this year's tomatoes are the best she has ever grown.
So, yay for summer and tomatoes! Try this recipe and you'll be making it all summer long.
