Let It Grow
By Tammy Thornton
Finally, the day has come when I can see tomatoes ripening on the vine from my dining room window, while the scent of aromatic basil wafts through the air. Catching a whiff of this wonderful herb instantly makes me think of all the delectable ways to eat basil with homegrown tomatoes. From shrimp scampi with angel hair pasta, to bruschetta, or simply a toasted sandwich with mayonnaise, nothing screams summer like this garden duo.
For bruschetta, start by making crostini from crusty Italian bread. Preheat your oven to 400 degrees, slice the bread into discs and place them in a single layer on a cookie sheet or rimmed pan covered in foil or parchment paper. Pour about half of a cup of extra virgin olive oil into a bowl and add a couple of cloves of crushed garlic. Lightly splash both sides of the bread with some of the olive oil using a pastry brush (or fork if you don’t have a pastry brush); don’t saturate the bread. Bake the bread for about ten minutes (flip halfway through) or until slightly crisp or lightly browned on the edges. While the bread is still hot, sprinkle a little bit of kosher salt on one side of the bread (using a light hand). Meanwhile, chop one to two cups of your favorite tomatoes and add to the bowl of remaining olive oil. Personally, I prefer grape or cherry tomatoes and love using a medley of colors for a pretty presentation. Add a huge handful of fresh chopped basil from the garden, one to two finely chopped small red onions, and a few more cloves of garlic. Next, add a few tablespoons of red wine vinegar and a splash of balsamic vinegar. Finish the bruschetta off with a few shakes of dried oregano and freshly ground pepper and salt to taste. Both the bread and tomato/basil mixture can be made ahead, just keep them separate until serving time or the bread will get soggy. When ready to serve, spread a single layer of crostini on a platter and top with the bruschetta using a slotted spoon. Now you have summer on a plate!
Another company-worthy side dish, caprese salad, skips the bread altogether, but comes together just as easily. Slice your favorite large ripe tomatoes and layer on a pretty dish with discs of fresh mozzarella. Sprinkle with chopped basil, oregano, salt, and pepper. Drizzle with a little bit of extra virgin olive oil and balsamic vinegar glaze, and you will have a tasty side dish that is beautiful and inviting.
When I’m home alone and serving a party of one (myself) for a quick lunch, one of my favorite summertime salads is panzanella, once referred to as poor man’s lunch. This is pretty much throwing all of the same ingredients as bruschetta, unmeasured, into a bowl without any fuss. We usually have remnants of Italian bread sitting on the counter going stale, and this is a delicious way to use them up. Break up some of your day old Italian bread into chunky pieces and place in your salad bowl. In addition to a finely chopped clove of garlic, add as many tomatoes as you feel like chopping for a lazy meal and a small handful of chopped fresh basil from the garden. Splash with a little extra virgin olive oil and even less red wine and balsamic vinegars. Sprinkle with salt, pepper, and oregano, and you will feel very rich indeed while eating this “poor man’s” salad.
Shore Local News would love to hear how you enjoy tomatoes and basil fresh from the garden. Send your ideas, comments, pictures and questions to shorelocalgardener@gmail.com.
Tammy Thornton is a mom of four, a substitute teacher, and a Sunday school teacher. She is passionate about gardening and cooking, and loves the beach.
