Yes, it is tomato season at Bloomsbury. Yes, it is a wonderful breakfast item. Yes, breakfast guests love fresh tomatoes. They are so easy to work with and they are so versatile when cooking.
Skinning the tomato. Most people do not mind the peel and others just love a skinned/peeled tomato:
1 large pot of boiling water
Cut an good-sized “x” just through the skin on the bottom of the tomato
Dip the tomato down into the boiling water for 30 – 45 seconds, and when removed, the skip will slip right off.
Now that you have skinned your tomatoes, you face options galore:
1) Slice, season, serve them. To your preference slice thick or thin and arrange tomatoes on a pretty dish. Season them with 1) just pepper and salt; 2) drizzle flavored, 1st cold pressed olive oil (i.e. cilantro garlic or thyme) and a high quality balsamic vinegar (i.e. pear or Tuscan herb); or,3) place a good slice of mozzarella or gouda cheese between each slice, top with capers, season and serve.
2: Slice and season thick slices and place them on a baking tray. Mix together
1 TBS melted butter, 1/4 cup Panko breadcrumbs and 1/4 cup fresh parmesan cheese.
Sprinkle the bread/cheese mix over each tomato slice. Broil them until the tomato is warmed and the topping is golden brown.
3) Prepare and season your favorite pasta (penne, egg noodles, linguini, etc.). Drain the pasta and while still hot, toss in chopped tomatoes and the herbs you like. Top with your favorite cheese, grated of course, and serve.
4) Canning tomatoes is just fun. Can them plain. Stew tomatoes and okra for canning. Prep for a cold winter by making fresh tomato/vegetable soup for canning. Make tomato jam.
Don’t hesitate to share your favorite fresh tomato recipe on this blog or on our FB page: Bloomsbury Inn. And, of course, if you are overrun with fresh tomatoes don’t hesitate to drop some by Bloomsbury Inn.