Sun Ripened Tomatoes | REstyleSOURCE

Sun Ripened Tomatoes A series of recipes

Tomay-to, Tomah-to

RECIPES+PHOTOS BY DUSTY LU PHOTOGRAPHY

In the Summertime, few things compare to warm, sun ripened tomatoes fresh from the garden. Inspired by fresh eating and an abundance of summer tomatoes, Lu came up with a series of recipes that incorporate the delicious vegetable (or technically, fruit). Perfect for any Summer gathering or just a simple & fresh meal, we are sure that you will find at least one recipe to add to your go-to favorite meals to make! Check below for the ingredients and recipes, and don’t forget to source your tomatoes locally!

Heirloom Tomato & Butter Bean Salad in French Vinaigrette
 
Author:
Ingredients
French Vinaigrette
  • ¼ cup red wine vinegar
  • 2 Tbsp lemon juice
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp sugar
  • 1 tsp Worcestershire sauce
  • ½ cup olive oil
  • ½ cup vegetable oil
Salad
  • Assorted Heirloom Tomatoes
  • 1 red onion, sliced thin
  • 1 can of butter beans, rinsed and drained
  • Micro-greens (use as much as desired)
  • Basil
  • French Grey sea salt and pepper
Instructions
French Vinaigrette
  1. Combine all ingredients except for the two oils. Whisk together until sugar and salt have dissolved completely.
  2. Whisk in the two oils until well blended. Chill until needed.
Salad
  1. Toss all ingredients together.
  2. Top with French Vinaigrette.

Sun Ripened Tomatoes | REstyleSOURCE

PHOTO: DustyLu
Chicken, Heirloom Tomato, & Mozzarella Salad in a Garlic Vinaigrette
 
Author:
Ingredients
Garlic Vinaigrette
  • ¼ cup white wine oak aged vinegar
  • ¼ cup lemon juice
  • 1 tsp sugar
  • ½ tsp salt
  • ½ tsp pepper
  • 1 Tbsp Dijon mustard
  • 2 garlic cloves, minced
  • 1 tsp minced fresh oregano
  • 1 tsp minced fresh tarragon
  • 1 tsp minced fresh basil
  • ½ cup olive oil
  • ½ cup vegetable oil
Salad
  • 2 Tbsp unsalted butter
  • 6 Tbsp olive oil, separated
  • 1 bulb fennel
  • ½ cup pine nuts
  • French Grey salt and pepper
  • Juice of 1 lime
  • 8 oz buffalo mozzarella cheese
  • 2 cooked chicken or turkey breasts
  • Assorted Heirloom tomatoes
  • 1 sprig fresh thyme, minced
Instructions
Garlic Vinaigrette
  1. Combine vinegar, lemon juice, sugar, salt, pepper, and Dijon mustard.
  2. Stir until sugar and salt are dissolved completely. Stir in garlic and herbs.
  3. Whisk in the two oils until well blended. Pour over salad, to taste.
Salad
  1. Wash and slice fennel into fine strips.
  2. In a saute’ pan, heat 2 Tbsp each of butter and olive oil over moderate heat. Saute’ fennel until al dente, about 2 minutes.
  3. Add pine nuts, remaining olive oil, thyme, lime, and salt and pepper.
  4. To serve, slice mozzarella cheese and tomatoes into thin slices, and layer on top of each other on individual plates.
  5. Cut the chicken into thin slices and arrange over cheese. Sprinkle the cooked fennel mixture on top.

Sun Ripened Tomatoes | REstyleSOURCE

PHOTO: DustyLu
Simple Fresh Tomato Sauce over Pasta
 
Author:
Ingredients
  • 1 lb pasta
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 5 large Roma tomatoes
  • 1 can of San Marzano crushed tomatoes
  • 1 bunch of basil
  • Olive oil to taste
  • Salt and pepper to taste
Instructions
  1. Boil water for pasta, and prepare according to package directions.
  2. In a medium pot, heat olive oil and garlic at the same time to keep the garlic from burning.
  3. Add the onions and let them sweat 1-2 minutes. Add the carrots and celery.
  4. Add the canned tomatoes and then the Roma tomatoes, basil, salt, and pepper to taste.
  5. Let cook for 1-1.5 hours.
  6. Top sauce over the cooked pasta.

Sun Ripened Tomatoes | REstyleSOURCE

PHOTO: DustyLu

Sun Ripened Tomatoes | REstyleSOURCE

PHOTO: DustyLu

Grilled Herb Mushroom Kabobs with a Cold Tomato Dressing
 
Author:
Ingredients
Cold Tomato Dressing
  • ¼ cup sherry wine vinegar
  • ¼ cup tomato juice
  • Juice of one lime
  • ¼ cup extra virgin olive oil
  • 3 ripe tomatoes, peeled, seeded, and roughly chopped
  • 3 shallots, minced (optional)
  • 2 Tbsp minced parsley
  • 2 tbsp fresh cilantro or basil
Kabobs
  • 1 box button mushrooms, cleaned and sliced
  • 2 bell peppers, sliced
  • 1 white onion, sliced
  • 1 cup extra virgin olive oil
  • 4 cloves of garlic, minced
  • Fresh sea salt and pepper to taste
  • 1 tsp crushed red pepper
  • 1 Tbsp fresh minced parsley
  • 1 tbsp fresh cilantro or basil
Instructions
  1. In a glass bowl, combine the Herbed Mushroom marinade, including the olive oil, garlic, salt and pepper, crushed red pepper, parsley, and cilantro or basil.
  2. Marinate the sliced mushrooms, onions, and bell peppers in the oil mixture for at least an hour before grilling.
  3. Meanwhile, prepare the cold tomato dressing. Combine all ingredients in a bowl. Set aside in the refrigerator until ready to use.
  4. Arrange the marinated herbed mushrooms, bell peppers, and onions on metal or wooden skewers. (If you use wooden skewers, soak them in water before building the kabobs and grilling them.)
  5. Cook over a hot grill to desired tenderness. Drizzle cold tomato dressing over the kabobs, and serve them while hot.

 

 

Sun Ripened Tomatoes | REstyleSOURCE

PHOTO: DustyLu
Ladybug Crostini
 
Author:
Ingredients
  • 1 large baguette
  • 1 box of plum tomatoes
  • Olive pate
  • 1 bunch of basil
  • Olive oil, to taste
  • French Grey sea salt and pepper
Instructions
  1. Slice baguette into even slices. Toast or grill. Add basil leaf.
  2. Form round small balls out of the olive pate. Dampen fingers when you need to create olive pate heads.
  3. Slice the plum tomatoes lengthwise and place them seed side down as the wings.
  4. Drizzle olive oil and salt and pepper to taste.

 

 

 


Los Angeles, CA

Lulu Tapp is a freelance lifestyle photographer who has published work in various interior design magazines and The New York Times. Her passions for decorating and cooking inspire her photography.

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