Virginia Willis Blog

What’s in Season: Summer Tomato Recipes

Tomato recipes on www.virginiawillis.com

Fresh from the Garden

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 nothing if not pure disappointment. In season, tomatoes are bursting with flavor, juicy and luscious. Fresh tomatoes are only ever good in summer. 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.

Tomato Recipes on www.virginiawillis.com

Tomato Sandwich

There’s not a gardener that hasn’t been tempted to devour one fresh off the vine, still warm from the hot summer sun. Southerners for generations have basked in the spell-binding glory of a Tomato Sandwich, the magnificent sum that is far grander than its simple parts of cheap squishy white bread that sticks to the roof of your mouth, sliced beefsteak tomato, and mayonnaise. (BTW I am convinced tomato sandwiches are served as a welcome snack at the Pearly Gates — or at least the Southern entrance.) Salads made of thickly sliced tomato with sweet rings of Vidalia onion have been a key element in many picnics and now, with better markets and cheese selections, sit side-by-side with platters filled with sliced tomato, fresh mozzarella and drizzled with Balsamic vinegar. A slice of ripe tomato on a grilled burger transforms it from a simple sandwich to something spectacular. The holy trinity of bacon, lettuce, and tomato can be truly rapturous. The month of August is high tomato season, the perfect time to celebrate tomatoes.

Tomato Recipes on www.virginiawillis.com

Tomatoes and Mayonnaise

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. Undoubtedly, the star is the tomato, but the supporting actor that carries the show is mayonnaise. First of all, you have to recognize that mayonnaise is a food group in the South. And, let’s face it — Tomato Pie is mayonnaise and tomatoes topped with melted cheese. There’s a reason that heart attack on a plate tastes so good. While I now douse my tomatoes in olive oil and vinegar and sprinkle them with herbs, when I want that taste that instantly satisfies, I reach for a jar of mayonnaise. Just in case that’s not your thing here’s a smattering of other Southern Tomato Recipes for you to try:

Mashama Bailey’s Green Tomato Chowchow
Nathalie Dupree’s Tomato Conserve
Sandra Gutierrez Shrimp and Tomato Empanadas
Rebecca Lang’s Cathead Biscuits with Tomato Gravy 
Ronni Lundy’s Tomato Pie 
Anne Quatrano’s Tomato Toast

I’m sharing with you a recipe for panzanella. Panzanella is an Italian bread salad typically made with stale bread, chunks of tomatoes, and herbs. Some fancy Southern magazines and websites will try to make panzanella extra-Southern by making it out of cornbread. I like that fine, but I think we will all agree, there’s something magical about white bread and tomatoes — and you can’t get much more Southern than adding mayonnaise.  I hope you enjoy it and let me know what you think!

Bon Appétit, Y’all!

Virginia

Tomato Recipe on www.virginiawillis.com
Tomato Recipe on www.virginiawillis.com
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Southern Panzanella

Salad
Cuisine American, Italian, Southern
Prep Time 10 minutes
20 minutes
30 minutes
Servings 6
Author virginiawillis

Ingredients

  • ½ loaf stale white country bread diced
  • 2 large ripe tomatoes diced
  • 1 cucumber halved lengthwise and thinly sliced
  • 1 avocado diced
  • 1 green onion sliced
  • 1 small sweet pepper seeded, cored, and diced
  • 4 slices very thinly sliced country ham or prosciutto chopped more for garnish
  • ¼ cup mayonnaise or to taste
  • ¼ cup chopped fresh herbs such as parsley, basil, and chives
  • handful cherry tomatoes halved, for garnish
  • Coarse kosher salt and freshly ground black pepper

Instructions

  1. Put everything in a bowl. Stir to combine. Season with salt and pepper. Transfer to a bowl. Top with some of the reserved ham and cherry tomatoes. Serve once the juices have been absorbed a bit, at least 30 minutes.

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Copyright © 2017 Virginia Willis Culinary Enterprises, Inc.

Southern classics on www.virginiawilllis.com

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2 Responses to “What’s in Season: Summer Tomato Recipes”

  1. Jayson in Oklahoma

    Virginia, I’m with you sister when it comes to tomatoes! There is nothing like a good fresh vine-ripened home grown tomato. I try to eat as many tomato sandwiches as possible during the summer. I love panzanella and I have made it with cornbread too, it’s just about different textures. One of my favorite summer tomato recipes is your broiled stuffed tomatoes from your “Basic to Brilliant” cookbook. Tomatoes, cornbread, bacon, thyme, green onions and mayo! GLORY!

    Reply
  2. The white bread is simply the delivery system for the incredible yumminess of tomatoes and mayo! I’ve been growing tomatoes from the University of Florida. If you grow your own, these varieties are mandatory. They store well for a week or so, (if they last that long), and are delicious! My yard apparently has a million diseases and bugs but these plants are going strong! http://hos.ufl.edu/kleeweb/newcultivars.html
    They are attempting to put flavor back into commercial tomatoes and frankly, I think they have succeeded. These have been amazing. The plants are huge, overloaded with flowers and tomatoes and not a single leaf is diseased. The fruit is perfection.

    Reply

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