Got Tomatoes? - A Summer Recipe

This summer I actually have ripe tomatoes! In the past (when I've bothered to plant anything), I tend to start too late in the growing season, which in Wisconsin is pretty short anyway, and I end up salvaging green tomatoes off the vine when the first freeze comes. This year I actually had to worry about using up my tomatoes before they got TOO ripe!

So I tried the recipe for Bread and Tomato Salad from the Sundays At Moosewood cookbook.

INGREDIENTS:
2 cups dried bread cubes (about 1/2" cubes)
2 garlic cloves minced
3 tablespoons olive oil
2 cups chopped tomatoes
1 tablespoon chopped fresh basil
1 tablespoon lemon juice
salt & pepper to taste

In a large skillet, saute bread cubes and garlic in olive oil until garlic starts to color and bread has absorbed most of the olive oil. Put the bread in a large dish and add remaining ingredients and mix. The bread does get pretty soggy, and toasting helped somewhat before sauteing. (I admit to eating this with my fingers ;o)

Be sure to check the comments on this post for more tomato recipes! :D

Strawberry Fields Forever

We don't have much of a strawberry patch, especially since I let the weeds take over both this spring and last, but I harvested just enough strawberries in June to make the following recipes at least once.

Venetian Strawberries
(a recipe from my friend Laura B)
1 pint strawberries
3 tablespoons brown sugar
3 tablespoons red wine vinegar

- halve strawberries
- add sugar and toss to coat
- let stand, mixing until moisture of berries melts the sugar
- stir in vinegar and toss to coat

Glazed Strawberry and/or Peach Pie
(a recipe from my mom - this is my version)
I didn't have enough strawberries so I threw in a can of sliced peaches (drained)

6 cups sliced strawberries or peaches
3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/2 cup orange juice
1 baked 9-inch pie shell (I use Pillsbury pie crust - don't tell my mom!)

Mash enough sliced strawberries or peaches to fill 1 cup. Reserve remaining fruit.

Combine sugar, corn starch and cinnamon in small saucepan. Stir in the orange juice and mashed fruit. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil, stirring constantly, for one minute. This will thicken into a glaze.

Spread half of this glaze mixture over the bottom and sides of the baked pie crust. Fill will the reserved fruit. Pour the remaining glaze over the fruit, spreading to cover completely. Chill at least 3 hours. Serve with whipped cream or ice cream.