Why choose tomatoes for your next snack? Because you won’t find this sun-ripe flavor anywhere else.
We’ve got plenty of quick bites on our shelves, but sometimes creating your own can be the perfect treat. The recipes below are as simple as tossing some ingredients in a jar to marinate, sliding some slices in the oven to get crispy, or buzzing some favorite flavors in a food processor to blend. We bet you’ll never think of tomatoes the same way…
TOMATO SNACKS, THREE WAYS
Carrie’s Pickled Tomatoes
Born and bred in pickle country, of course I can’t resist celebrating this month’s seasonal tomatoes with a briny, juicy recipe of my own! It’s time to dust off the mason jars, or for a quick pickle, grab one of our hand-designed Stockbox jars. This one is adapted from my mother’s recipe, which is as simple as vinegar, S&P and tomatoes. It was good enough for my dad, who usually abhors eating vegetables, to snack on all the time. These are heaven on a sandwich, or an afternoon snack with lots of salt and fresh-ground pepper.
3/4 cup apple cider vinegar
3/4 cup water
tomatoes, halved (if cherry) or wedged
freshly ground salt and pepper to taste
Pour vinegar and water into small saucepan. Add S&P. Bring to boil, stirring to dissolve salt. Remove from heat and let cool 20 minutes.
Pack tomatoes into jar and add cooled brine. Let stand at room temperature at least 2 hours. If you want to get innovative, add garlic, red pepper flakes, and/or dill. Refrigerate and enjoy over the next few months….if they last that long.
Oven-Baked Tomato Chips
They’re the newer, sweeter kale chip. The hardest part of making these is waiting to eat them while the aroma of tomatoes and cheese fills your kitchen!
1/4 cup grated Parmesan cheese
4 tbs fresh herbs, chopped (basil, oregano, and parsley work nicely)
Freshly ground pepper
2 lbs tomatoes, sliced thick
1/8 cup olive oil
Preheat the oven to 300 degrees. Toss together the Parmesan, herbs and pepper (add a pinch of cayenne for a spicier flavor). Place the tomato slices evenly over a baking sheet. Top the slices with the cheese mixture, then drizzle each one with a generous amount of olive oil. Place them on the top rack of the oven and bake for 90 minutes. Switch the tray to the bottom rack and bake for 60-90 more minutes. Let them cool, then store them in a dry container for up to a week, snacking steadily all the while.
DIY Tomato Juice
Pull the table right out from under your vegetables, spice them up and bring them to a cocktail party.
3 lbs tomatoes (very ripe is best), cored and chopped
1 cup celery, chopped (with leaves)
1/3 cup onion, chopped
2 tbs sugar
1 teaspoon salt
3 tbs lemon juice
fresh ground pepper, to taste
a few drops of Tobasco or your favorite hot sauce
Combine all ingredients in a large, heavy saucepan and simmer for 25 minutes, stirring occasionally. When everything is completely soupy, take it off the heat and let cool for 5 minutes. Then force the mixture through a fine mesh sieve or food mill. Cool completely and chill before serving. Store the rest in the refrigerator for up to one week.
For stronger flavor, add some clam juice, liquid smoke, or pre-roasted, chopped eggplant to the mixture before simmering.
If you’re in the mood for cocktails, check out the lively recipes for a Bloody Mary at http://www.drunkentomato.com/. Here you can compare your version to recipes from well-loved Seattle restaurants.