Every year we wait for the harvest, especially the tomato harvest. I start the seeds indoors some years. Did that this February. I was optimistic that the weather would be good, so I planted seeds for three kinds of tomatoes and three kinds of cherry tomatoes, plus three kinds of summer squash for good measure...or because I'm bonkers. This year I also grew Cucumbers, Golden Beets and two kinds of Green Beans, plus two kinds of potatoes (and I never grew potatoes before...so really bonkers!)
The zucchini were producing by June although only a few. By July we were overrun with zucchini, but the tomatoes were still green. None of the plants had been planted out until later than usual because our spring was long and chilly. Great for enjoying tulips and later iris, but the soil needs to warm up if heat loving plants like squash and tomatoes are going to do well.
Now we have lots and lots of gorgeous heirloom tomatoes! Our favorite is the Black Krim (far left in photo above), which isn't black, but is a darker red than most tomatoes, almost a brown, and there are often bits of pink and bright yellow-green at the stem end. The flavor is truly tomato and they are big enough to be enjoyed sliced. We often eat them sliced, with a sprinkle of garlic salt and pepper, a drizzle of olive oil and a few dashes of a good balsamic vinegar. Heaven!
Another great tomato this year is the Costeluto, a deeply lobed bright red tomato that is sort of flat-ish. It makes a great slicing tomato, too, and is also great cut into wedges in a salad.
The third one I grew this year is a yellow tomato. I forget the name, but it has a slightly elongated oval shape and a milder tomato flavor. It slices well, too, and is great in cooked dishes where it doesn't overwhelm other flavors.
The cherry tomatoes are variations of yellow/orange, red, and purple-ish sort of striped, round small tomatoes.
All of these are planted near each other, so there has been some cross-pollination. The Costeluto seems to be most susceptible to that. We've had a deeply lobed and large yellow tomato or two, some bright red but round ones and one that was sort of lobed and had the Black Krim color.
Mostly we have been eating these with very little done to them because they taste delightful as is or with just a little balsamic. I did, however, bake a tomato tart tonight that turned out very well, so I'll share the recipe in case you have lots of tomatoes yourself.
Tomato Puff Pastry Tart
Serves 6 - 8 as an appetizer
1 sheet puff pastry... I use Pepperidge Farm, thawed if frozen
2-3 large great-tasting tomatoes
1/2 cup ricotta cheese
1 small to medium egg
2 tablespoons fresh basil, finely cut or chopped
1/4 cup grated Parmesan...if possible use the real thing (but Costco has a nice container of it)
ground pepper for sprinkling
olive oil for drizzling
On a large piece of parchment that will fit in your sheet pan, roll the puff pastry to a 10 x 14 rectangle.
Turn the edges in an inch on each side, to make a rim. Press down lightly on the rim. Place in the sheet pan and chill while you make the filling.
Preheat the oven to 400 degrees F.
Thinly slice the tomatoes and place the slices on a sheet of paper towel and let drain while you work with the ricotta.
In a small bowl combine the ricotta, egg, basil and Parmesan. Stir until it is well mixed.
Remove the pastry in it's baking sheet from the fridge. Pour the filling in the middle and use a spatula to spread it until it is close to but not touching the edges of the puff pastry. Make sure it is even.
Place the tomato slices in a pattern on top of the ricotta filling.
Sprinkle lightly with ground pepper. Drizzle lightly with olive oil, being sure to drizzle over the tomato slices and the edge of the pastry.
Bake for 20 minutes, or until the pastry is browned.
Serve at once.
