Got a counter full of juicy tomatoes this season? Consider yourself lucky. You escaped late blight.
If your plants weren’t so fortunate, I’ve got you covered. These recipes make a few tomatoes go a long way, so you can still savor every delicious bite. And if you’re swimming in them, the slow-roasted tomatoes will put your extras to good use.
A quick word on late blight
Late blight is a water mold disease that hits tomatoes and potatoes. It’s the same disease behind the Irish potato famine of the 1840s, according to University of Maryland Extension.
It thrives in cool, wet weather. Rain splashes the spores from plant to plant, and wind can carry them long distances. Hot, dry weather slows it down.
There’s no cure once you see symptoms, Maryland Extension says. Pull infected plants, seal them in a plastic bag, and put them out with the trash. Don’t add them to the compost pile.
Tomatoes and beans
Tender green beans meet cherry tomatoes warmed in basil butter in this easy side dish. It takes just 2 cups of tomatoes and comes together in under half an hour.
Ingredients
- 1-1/2 pounds fresh green beans cut into 2-inch pieces
- 1-1/2 cups water
- 1/4 cup butter
- 1 tablespoon sugar
- 3/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1-1/2 teaspoons chopped fresh basil
- 2 cups cherry tomatoes halved
Directions
- Put the beans and water in a large saucepan. Cover and bring to a boil.
- Lower the heat and simmer until the beans are tender, about 10 minutes. Drain and set aside.
- Melt the butter in a skillet. Stir in the sugar, garlic salt, pepper, and basil.
- Add the tomatoes. Cook, stirring gently, just until they soften.
- Pour the tomato mixture over the beans and toss gently.
Stuffed BLT tomatoes
All the flavor of a BLT, packed into bite-size cherry tomatoes. Make them ahead, and you’ll have an appetizer ready for your next party or potluck.
Ingredients
- 1 pound bacon
- 1/4 cup mayonnaise
- 1/4 cup cream cheese softened
- 1/4 cup chopped green onions
- 1/2 cup finely chopped lettuce
- 2 tablespoons chopped fresh parsley
- 24 cherry tomatoes
- Shredded cheddar cheese to taste
- Croutons or breadcrumbs
Directions
- Fry the bacon until crisp. Let it cool, then crumble it.
- In a bowl, stir together the bacon, mayonnaise, cream cheese, green onions, lettuce, and parsley until well blended.
- Slice a thin piece off the top of each tomato. Scoop out the insides with a melon baller or small measuring spoon. Turn the tomatoes upside down on paper towels to drain for a few minutes, so the filling doesn’t get watery.
- Fill each tomato with the bacon mixture and sprinkle with cheese.
- Refrigerate until serving time.
- Just before serving, top with croutons or breadcrumbs so they stay crunchy.
Slow-roasted tomatoes
Three hours in a low oven concentrates their flavor until ripe tomatoes turn sweet and jammy. This is the recipe to reach for when your counter is overflowing.
Ingredients
- 3 pounds ripe tomatoes
- 4 cloves garlic crushed
- 6 sprigs thyme
- Sea salt to taste
- 3 teaspoons sugar
- 4 tablespoons extra-virgin olive oil
- Basil leaves for storing
Directions
- Heat the oven to 225 F. Bring a large pot of water to a boil, and set a bowl of ice water nearby.
- Blanch the tomatoes to loosen their skins. University of Arkansas Cooperative Extension suggests cutting a small X in the bottom of each tomato, dunking it in boiling water for no more than a minute, then moving it to ice water. The skin will start to slip right off.
- Peel the tomatoes, cut them in half, and scoop out the seeds. Save the seeds and juice in a freezer bag to add to soup later.
- Lay the halves on a nonstick baking tray. Sprinkle with garlic, thyme, salt, and sugar, then drizzle with olive oil.
- Bake for 3 hours.
- Serve on Italian bread or burgers.
Notes
Don’t skip the fridge. Garlic and herbs in oil can harbor the bacteria that cause botulism, according to Oregon State University Extension. It says homemade mixtures like this must be refrigerated and used within 4 days, or frozen for longer storage.
Black-bean taco salad
This no-cook salad is hearty enough for lunch and needs only 2 medium tomatoes. Pantry staples do most of the work.
Ingredients
- 2 cans (15 ounces each) black beans rinsed and drained
- 1 can (2-1/4 ounces) sliced ripe olives drained
- 2 medium tomatoes seeded and chopped (about 1-1/2 cups)
- 1/3 cup shredded cheddar cheese
- 1/4 cup chopped green onions (about 3 medium) or chives
- 1/4 cup chopped fresh cilantro or parsley
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1/4 teaspoon pepper
- 4 cups chopped spinach (about 6 ounces) or other greens
Directions
- In a large bowl, combine the beans, olives, tomatoes, cheese, onions, and cilantro.
- In a small bowl, whisk together the lime juice, cumin, and pepper.
- Pour the dressing over the bean mixture and toss.
- Serve over spinach or your favorite greens. For taco-style crunch, top with crushed tortilla chips. Diced avocado makes a creamy addition, too.
Chickpea and tomato salad
This make-ahead salad tastes even better the next day, once the flavors have had time to blend. One or two tomatoes will do.
Ingredients
- 1 can (19 ounces) chickpeas drained
- 2 tablespoons chopped red onion
- 1 clove garlic minced
- 1 to 2 tomatoes chopped
- 1/2 cucumber chopped
- 1/2 cup chopped fresh parsley or cilantro
- 1 tablespoon balsamic vinegar
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Directions
- In a large bowl, combine the chickpeas, onion, garlic, tomatoes, cucumber, and parsley.
- Add the vinegar, olive oil, lemon juice, salt, and pepper. Toss to combine.
- Cover and chill overnight before serving.
Frequently asked questions
What’s the easiest way to peel tomatoes? Blanch them. Cut a small X in the bottom, dip each tomato in boiling water for up to a minute, then plunge it into ice water. The skins slip right off, according to University of Arkansas Cooperative Extension.
How long do slow-roasted tomatoes in oil keep? Store them in the fridge and use them within 3 days. Oregon State University Extension says homemade garlic or herb mixtures in oil must be refrigerated and used within 4 days, or frozen for longer storage.
Can I freeze slow-roasted tomatoes? Yes. Freezing is the safe choice for keeping them longer than a few days, Oregon State University Extension says.
Which of these recipes uses the fewest tomatoes? The chickpea and tomato salad needs just 1 or 2. The black-bean taco salad uses 2 medium tomatoes.
Can I make stuffed BLT tomatoes ahead of time? Yes. They’re meant to be served chilled, so stuff them and refrigerate until party time. Add the croutons or breadcrumbs just before serving so they stay crisp.
What causes late blight on tomatoes? A water mold called Phytophthora infestans. It spreads in cool, wet weather, and there’s no cure once symptoms appear, according to University of Maryland Extension.
