Slowly transitioning back into ‘real life’ – from those lazy and dog days of summer into our early autumn routines, below you’ll find a collection of five tomato based recipes to make that passage easier. Utilizing late summer produce, namely plump tomatoes, but in a make-ahead friendly and warmed capacity, each recipe can easily store for up to one week or be kept frozen for accessible reheating. Stunning enough to encompass a dinner gathering, but simple and quick enough to elevate your workweek table, it’s impossible to pick a favorite!
Angel Hair With Tomato Pesto
The tomato pesto, this divinely fatty, yet light and bright whiz of vine ripened tomatoes with omega rich walnuts, good olive oil, basil, and garlic, could easily be used as a spread on or dip for crusty baguette, it’s that divine. We served ours over chilled pasta, with even chillier glasses of lemonade and thick slices of crusty baguette. [recipe]
Late Summer Eggplant and Tomato Stew
Just the sort of transitional meal to ease you from summer into autumn, this Eggplant and Tomato Stew utilizes peak seasonal produce with just the right amount of added warmth and spice. Requiring only minutes of preparation for an entire workweek’s worth of re-heatable meals, this stew is both a perfect weekday bite (able to keep for up to a week in airtight tupperware) or an impressive centerpiece for your next communal table. We serve ours both warm or chilled, with basmati rice, fresh mint, a simmered egg, and unsweetened greek yogurt.
Late Summer Eggplant and Tomato Stew
makes 6 servings
¼ cup olive oil
2 medium eggplant (1 ½ pounds), cut into 1inch cubes
1 small yellow onion, sliced thin
3 cloves garlic, crushed
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cinnamon stick
1 small red pepper, deseeded and sliced into thin strips
2 cups (1 pound) cherry tomatoes, halved
1 large can (28 ounces) diced tomatoes
2 tablespoons apple cider vinegar
6 dried apricots, chopped
salt & pepper to taste
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add eggplant and sauté, stirring frequently, until golden and soft – about 10 minutes. Transfer eggplant to a large bowl and reduce stovetop heat to low.
Add onions to the pot and cook slowly for 10 minutes, until they’re very soft, but not browned. Stir in garlic, paprika, cumin, coriander, cinnamon, and the pepper and continue to cook for an additional 10 minutes, or until peppers are very soft. Add all tomatoes and increase heat to medium-high.
Bring pot to a simmer, then again reduce heat to low. Add vinegar and apricots then continue to simmer for 15 minutes, allowing the broth to reduce. Add the cooked eggplant and cook for another 10 minutes. Serve and enjoy!
Warm Tomato, White Bean & Sourdough Salad
Made with crisped sourdough, the sweetest roasted cherry tomatoes, and a subtle hint of creamy coconut, I’m most drawn to the ease of this one-skillet meal, everything into the pot, made complete with seasonal vegetables, grains, fiber and plant based protein. I serve my salad alongside fresh arugula, lightly dressed with lemon juice and olive oil and a runny fried egg. [recipe]
Roasted Tomato and Olive Mediterranean Salad
Utilizing late summer’s abundance, packing an unctuousness and lightness, and only taking moments to come together, this impressive, yet wildly simple warm tomato salad is perfect on its own, served with crusty bread and your guest’s favorite wine. [recipe]
Taking those same principles of stewed tomato, pepper, and spice, we’ve simplified our preparation process, creating a make ahead shakshuka while still maintaining the dish’s fundamentally striking disposition. Andrew and I make this one big batch on Sunday evenings to sporadically rewarm with simmered eggs when the going gets hectic, topped with fresh cracked black pepper, micro-greens, and a side of toasty pita. [recipe]