It’s Fresh Tomato Day! 3 Recipes To Try
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Whether you’ve grown them in your own garden or picked them up from your local farmer’s market, there’s no better time than the official Fresh Tomato Day — today, April 6 — to enjoy the sweet flavors of this summer staple. Here are three great recipes to try with your fresh tomatoes today.
Jersey fresh tomato soup
Tomato soup is one of the world’s most popular tomato dishes, and making it with fresh tomatoes is a fantastic way to take things up a notch from the usual canned option. To make this Jersey fresh tomato soup, start by putting seven cups of peeled, seeded, and chopped tomatoes, a cup of finely chopped carrots, and ¾ cup of finely chopped onion in a stockpot on medium-high heat until the mixture boils. Reduce the heat to medium-low and simmer it for 30 minutes, then stir in a can of chicken broth, a tablespoon of sugar, and two teaspoons of sea salt.
Next, melt three tablespoons of butter over medium-low heat in a small saucepan. Whisk in three tablespoons of flour to form a thick paste, then gradually add milk a cup of milk, whisking continuously until thickened and smooth. This should take about five minutes. Stir the milk mixture into your stockpot, then season with two teaspoons of basil, half a teaspoon each of celery salt and black pepper, and ¼ teaspoon of garlic powder. Simmer the soup on low for about an hour, then serve!
Fresh corn and tomato salad
To make a fresh corn and tomato salad to celebrate Fresh Tomato Day, whisk together three tablespoons of white wine vinegar, two teaspoons of salt, and freshly ground black pepper to taste in a small bowl. Gradually whisk in ¼ cup of extra-virgin olive oil, starting with a few drops and then adding the rest in a steady stream until you’ve made a smooth dressing.
In a bowl, combine four cups of sheared corn kernels, two cups of halved grape tomatoes, eight ounces of fresh mozzarella cubes, and one bunch of thinly sliced scallions. Pour the dressing into the mixture and toss until everything is coated, then cover the bowl and let it stand for at least 15 minutes. Finally, tear a cup and a half of fresh basil over the salad and stir it in.
It’s not exactly a dessert, but this delicious tomato pie is a fantastic and easy-to-make dish served warm for dinner or cold for breakfast. Start by preheating your oven to 375°F, peeling and slicing four large tomatoes, chopping up half a pound of bacon, thinly slicing three green onions, and chopping up half a cup of fresh basil.
In alternating layers, fill a deep dish pie crust with your tomatoes, bacon, green onions, and basil, as well as a teaspoon of dried oregano and half a teaspoon each of garlic powder and crushed red pepper. Stir together two cups of shredded cheddar cheese and a fourth of a cup of mayonnaise, then spread this mixture across the top of the pie. Cover the pie loosely with aluminum foil and bake it in the oven for half an hour. Remove the foil from the top of the pie and bake it for another half an hour, then serve hot or chill it in the refrigerator.