Happy August Gingis! Tomato season is officially in full swing. 😃 Zikki and I are very excited. I feel like we wait all year long for August to eat the best tomatoes.

We use them for everything: thick juicy toppers on toasted bagels with cream cheese, in chunky salads with copious amounts of dill and sunflower oil, and when they arrive slightly too ripe - we roast them with thyme and seal em for the winter months!

So…what are you waiting for? Get in the kitchen and start using up those tomatoes, or preserve them for the cold winter months when you are craving some sunshine!

Today’s Agenda: Tomatoes!

1. Pan Con Tomate Recipe

2. Chopped Salad Recipe

3. Gazpacho Recipe

4. 3 Ways to Use Up Your Leftover Tomatoes!

Pan Con Tomate

A Spanish staple and an all time summer go-to dish for breakfast, lunch or dinner - quite literally. Grate up some fabulous juicy summer tomatoes, strain them, and finally scoop the fresh onto some toasted sourdough topped with salty briny anchovies.

Chopped Salad

This chopped salad is so satisfyingly crunchy and tangy - hitting all keys parts of the palate! It is truly a labor of love, but so so worth it and pairs perfectly with some fish kebabs.

Gazpacho

This is the ultimate dish to serve on a hot summer day. With the ice cubes floating through the bright soup, you are sure to stay cool throughout your whole meal, even down to the last bite.

Other Ways to Use Up Those Tomatoes

1. Preserve them! We love to preserve foods, to minimise food waste and save them for when they are out of season. These roasted thyme tomatoes are awesome and can last up to a year when canned.

2. Make a tomato grilled cheese. This is a great way to add a spin on the classic, while adding some juiciness to the sandwich. Take it up a notch and make fresh brioche bread to sandwich the tomato!

3. Looking for something more “low key”? Grate your tomatoes and season them with olive oil & crushed red hot chili flakes or coarse black pepper. Serve this yumminess along side any higher fat or carb heavy dish that needs an acidic punch like our spinach and feta borek!