With summer comes tomatoes, peppers, eggplants, carrots, herbs, and zucchini. I love gardening, and reaping the benefits of having fresh veggies, yet at the same time, it can sometimes be overwhelming. A few weeks back, I posted some of my favorite recipes that use both tomatoes and zucchini. And again today I’ll be posting similar recipes. Here’s what will be happening in my kitchen this weekend:
This recipe calls for one cup of tomato puree. To make fresh tomato puree, pass quartered tomatoes through a food mill. If you do not have a food mill, blanch, peel, core, seed, and chop tomatoes. Place in a colander and let drain. Discard liquid and puree tomatoes in a food processor.
We top this salad with a yummy Asiago, Parmesan, or Pecorino cheese. We just use what ever is around the house. Also, the other day we made it with toasted cashews instead of toasted almonds, and it was delicious!
This will be my first time making this recipe. A neighbor and friend of mine highly recommends it. We will harvest the carrots from our garden, and get the pears from farmer’s market. Yum, I can’t wait to see how it turns out.
Lastly, we will also be freezing peaches, making a Chiles Rellenos dish of some sort, making and freezing basil pesto ice cubes, and making some of my famous sugar verbena pesto which we use in margaritas.
Would you like to come over and help clean my kitchen after?