Homegrown tomatoes: Use ‘em or lose ‘em

September 15, 2011 | By | Comments (1)

California weather can lull me into a false sense of endless summer, but the tomato vines in our test garden are telling me that fall is just around the corner. When the cold weather hits, they’ll get bland and then turn to mush. Time to get eating! Today’s layered tomato bruschetta salad, with nasturtiums, of all things, takes just a few minutes to put together and looks and tastes spectacular.

  Red and green tomatoes

  The tomato vines are getting brown and sending their last energy into the fruit

    Homegrown tomato salad ingredients

My salad haul from the test garden—earthy-tasting, red-green ‘Black from Krim’ or ‘Black from Tula’; sweet ‘Sun Golds’; red ‘Sweet 100’s’ (plus a few unripe ones); a sweet-tart yellow ‘Nebraska Wedding’; nasturtium leaves and flowers; and thyme for the dressing

 

Layered tomato-nasturtium bruschetta salad

Brush thin slices of baguette with olive oil and broil until golden. On a platter, layer nasturtium leaves, tomato slices, and some of the croutons, then drizzle the works with homemade Champagne-fresh thyme vinaigrette. Top with some torn nasturtium blossoms. Repeat the layers 2 more times.

 

Layered tomato-nasturtium bruschetta salad

COMMENTS

  1. Debra

    Looking at the picture of your vines makes me feel a little better. My SoCal garden looks just about the same. Here I was writing an “Ode to my tomatoes” earlier in the summer, and now I’m about to say goodbye. The recipe looks wonderful, and I will certainly replicate. And once these delicious beauties are gone for the season, I’m not even going to try to venture into supermarket tomato territory. Waste of money…no taste! Love your blog!

    September 15, 2011 at 2:54 pm

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