With the sweltering heat that DC’s been melting under, there isn’t much incentive to turning on the oven, but I promise, this recipe will make it worth it! And you can cook a whole large fillet at a time and have plenty of leftovers for lunch the next day. Add a farro, wheat berry or similar salad as a side, top with tzatziki sauce got a light and protein-filled dinner without too much effort!
Slow Roasted Salmon with Tomatoes and Herbs
- 6 tablespoons olive oil, divided
- 1/2 bunch dill fronds
- 1/2 bunch thyme sprigs
- 1 3-pound piece center-cut skin-on salmon or steelhead trout fillet, pin bones removed
- Sea salt
- 8 ounces small cherry tomatoes on the vine
Preheat oven to 325°. Pour 4 Tbsp. oil in a roasting pan just large enough to fit the salmon. Make a bed of herbs in bottom of pan; top with salmon, skin side down. Drizzle salmon with remaining 2 Tbsp. oil and season with salt. Top with tomatoes, if using. Bake until salmon is just cooked through in the center (a small knife will slide easily through flesh), 25–30 minutes. Use a large spoon or fork to serve salmon, leaving skin in pan. Serve with yogurt sauce and couscous.
The original recipe, with sauce and salad can be found on Bon Appetit here.
This is one of my favorite summer recipes. It’s delicious and looks fussier than it is!
Here’s how to make these delightful little bites…
1. Take a log of goat cheese out of the fridge and let it warm on the counter while you’re cooking away.
2. Roast the tomatoes… If you’ve never roasted tomatoes, it’s easy. Read this.
3. While the tomatoes are roasting, slice a baguette as thinly as possible. Place on a cookie sheet and drizzle with olive oil. Place cookie sheet in the oven with the tomatoes and toast until lightly golden, about 10-15 minutes. Then remove from the oven and place on a platter for serving.
4. Spread the room temperature goat cheese on the toasts.
5. When the tomatoes are done, remove from oven and place one or two on top of each piece of toast. Press gently so the juicy insides squeeze out onto the cheese.
6. Drizzle plate with olive oil, garnish with micro-basil or thinly sliced basil.
As one of the most ubiquitous and best-loved vegetables, it’s hard to beat the taste and scent of sun-ripened tomatoes (the ones in the grocery store are usually artificially ripened) and the best way to satisfy the craving is to plant them at home! Since it’s just about that time of the year, here are a couple of tips and tricks for terrific tomatoes!
- Start with healthy plants – If growing from seed or purchasing plants from your local garden center, you want to transplant the short and stocky plants. The greater the girth of the main stem, the better! This means they’ve established a better root system and will grow much stronger after being transplanted outside.
- Sun, sun and more sun – Plant your tomatoes in the area of your garden that gets the most sun! They like about 8-10 hours a day of full sun.
- The soil – It should be well-draining and rich in organic matter. Before planting add a little compost to the soil and remember to feed the plants with a tomato fertilizer a couple of times through out the growing season.
- Wait until the perfect time to plant – Don’t get overzealous and try and stick them in the ground too early! Wait not only until after the danger of frost has passed, but until the soil temperature is 60 degrees.
- Spacing – Tomatoes like about 1.5 – 3 feet between them to ensure good air flow (prevents disease) and ample space for roots to stretch out.
- Planting the seedlings – A little trick from my dad – Bury the plant up to its lowest set of leaves when transplanting. Roots will grow along the stem and result in a stronger root system, which equals more tomatoes for you!
- Support plants – I like to use the tall cages. This helps keep the plant from sagging and the fruit from lying on the ground, which can lead to rotting. It also makes it easier to care for the plant.
- Pruning – If plants are staked, regularly pinch off the small suckers that sprout between the leafy branches and main stems. This will prevent your plant from getting too leggy and will keep the plants energy focused on producing more fruit.
This creamy tomato soup is perfect with a grilled cheddar sandwich on a cool Fall day. You can make it with more or less half and half and it’s just as good.
2 tablespoons unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
3 26 1/2-ounce boxes vacuum-packed crushed tomatoes, or 10 cups canned crushed tomatoes
5 1/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
3 sprigs fresh oregano, plus more for garnish
1/2 cups half-and-half
Salt and freshly ground black pepper
Melt butter in a medium saucepan over medium-low heat. Add onion and garlic, and cook, stirring, until translucent, about 6 minutes.
Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes. Remove oregano sprigs.
Slowly add half-and-half, stirring constantly. Season with salt and pepper. Garnish with oregano, if desired. Serve hot.
I used the last of the tomatoes from our garden this weekend to make these delicious BLT Napoleons for lunch. Tastes just as great as a well done BLT sandwich, but much more impressive when served!
makes 4 napoleons
8 slices of brioche, toasted and lightly buttered
3-4 medium-sized tomatoes, half sliced, half diced
8 slices of bacon, cooked until crispy
1 small red onion, finely chopped
1/3 cup mayonaise (homemade is best, but Hellman’s will do)
a handfull of basil leaves
1 cup balsamic vinegar
1 cup arugula
Ramona over at The Houndstooth Gourmet is having a little “You say tomato, I say tomahto” contest to celebrate the abundance of tomatoes in all of our gardens right now. This is one of my absolute favorite recipes… EVER. If you’ve never had Tomato Bread Salad, you must must must try this… You’ll be hooked… But be warned, it’s only incredible when you use the ripest, freshest tomatoes right out of the garden (or farmer’s market)
And the other secret to a great Tomato Bread Salad is you can’t be shy with the olive oil – and use a good olive oil as the simplicity of the ingredients really warrants the best in each of the ingredients.
Tomato Bread Salad (aka Panzanella)
2 cloves garlic, minced
2lbs ripe tomatoes, hacked into bite-sized pieces
1/4 cup olive oil
6 basil leaves, shredded
1 loaf day old French bread (baguette works well too!)
sea salt to taste
fresh ground pepper
Preheat oven to 350 degrees. Cut bread into about 1 inch cubes. Toss with olive oil and garlic. Place on a baking sheet and cook until gold brown and slightly crunchy on the outside. Remove from oven and immediately toss in a large bowl with remaining ingredients. Another key is to get as much of the tomato water into the bowl with the bread, as it’s so delicious when the olive oil soaked bread absorbs the juice from the tomato. Season with salt and pepper and serve immediately.