One of the tastiest things to make with tomatoes is bruschetta. Finely chopped tomatoes, minced garlic, a drizzle of olive oil, salt to taste, topped with fresh basil. Just put a spoonful atop a slice of crusty bread and voila! A gorgeous appetizer. You can also slice up some beauties and pour some vegan pesto right over the top…flavorful and pretty to look at!
Of course, who doesn’t love tomato sauce? Use it on pasta, or as a base for simmering all kinds of vegetables from squash to green beans. I made my own recipe a couple of years ago, and now you can make this yourself:
Here’s what you need:1 overflowing pint (maybe 8) Jersey or medium-sized beefsteak tomatoes
Today's post-SoulCycle lunch
3 cloves, garlic, minced3 TBSP + 1 TBSP Extra Virgin Olive Oil1.5 TBSP salt1 TBSP sugar1 6 oz. can tomato paste3 large basil leaves, finely choppedIn a large stock pot, add the 3 TBSP olive oil and minced garlic and sautee until the garlic starts to brown. Then increase the heat to high and add your tomatoes, chopped but not diced, with peel, seeds and all. Once they start to break down and the liquid increases, add the salt, sugar, and balsamic. As the sauce starts to thicken, lower the heat to medium and add the tomato paste and basil, stirring until well combined. After a few minutes, or when the sauce really starts to bubble and pop, add the remaining TBSP of olive oil and reduce to a simmer. Then pour over fresh pasta with a little more basil or remove to cool. I freeze mine for chilly winter evenings.Today I mashed some avocado, diced half of that gorgeous yellow heirloom, added cucumber, chickpeas and a little olive oil and apple cider vinegar and had the perfect post-SoulCycle lunch!