|I pick my tomatoes every 2-3 days and this is a typical harvest. The top two baskets are giant Chadwick Cherry tomatoes. From left across the bottom: Green Giant, Amish Paste and Margherita (in basket), Chancha red slicing, Sunsugar mini orange.|
I make this as a summer topping for baked or grilled fish. We usually make it with a lighter white fish, such as rockfish, tilapia or sole, but you can put it on cod or halibut as well. The tomatoes I use are the little orange guys pictured at the bottom right in the picture above.
10-12 tiny tomatoes
1/4 red onion
1 tsp minced garlic
1 tb balsamic vinegar
Chop fruit, quarter tomatoes and dice onion. Stir together with garlic and balsamic. Top with chopped cilantro. Let marinate 30-60 minutes before serving. This makes enough for 2 large (like rockfish) or 4 small (like tilapia) filets.
Don't keep any leftover salsa, this doesn't save well.
Baked tomato casserole
This isn't much of a "casserole" per se, but it is a great quick way to use some tomatoes!
1 large green or yellow tomato (I use the Green Giants, bottom left in the picture above)
2 romas (in the plastic basket at the center of the picture above) or 1 red slicing tomato
2 tb almond meal
1/4 c shredded parmesan
fresh ground pepper
In an 8x8 dish, put a little olive oil to cover. Layer 3-4 slices of green tomato and top with ground pepper. Layer red tomatoes, followed by remaining green tomatoes and more ground pepper.
In a small dish, combine almond meal and parmesan. Top tomatoes and bake @ 400 degrees for 15 minutes.
This makes 2 servings.