Recipes cover snacks, drinks, salads, pastas, mains, side and savory pastries. She shows us how both the seeds and the leaves can be delicious. To extend a glut, she suggests “semi-preserving” them by roasting, pickling or freezing; or turning them into jam, confit, paste, syrup and more.
She won’t tell you how to can tomatoes with a water bath (there are other books and websites for that), but she will share how to make Fresh Tomato Salsa That Clings to the Chip. Already I’ve been wowed by her savory-sweet salad of Plums, Tomatoes, and Blueberries in Spiced Pomegranate Molasses Dressing and casserole of (canned) Tomatoes, Shrimp, and Chickpeas Baked with Feta and Crunchy Crumbs.
As I ponder what to do with the rapidly ripening tomatoes on my counter, I’m eyeing the instructions for Tomato Syrup. With many sweltering days still ahead, having the makings for a G&T&T (Gin & Tonic & Tomato) as near as the freezer can help me endure.
Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.
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