The moment when beefsteak, heirloom and cherry tomatoes are spilling over the bins at farmers' market and grocery stores? That's the moment you know summer has truly arrived. Tomato season is a little later here in Seattle than, say, California, but it's here now and there's baking to be done.
Truthfully, my favorite way to enjoy a really ripe tomato is sliced with a drizzle of olive oil and thick finishing salt. If we have basil in the garden, great. If not, they're wonderful on their own. When I have a glut of tomatoes, I'll roast them and spread them on bread, or use them in frittatas or salads. But when you've had enough sliced tomatoes, salads, and roasted tomatoes, the world of baked goods beckons. And tomatoes really shine folded into savory muffins, spread on top of pizzas, and nestled amongst cheesy biscuits.
Here are a few seasonal favorites to get you started. Yes, I agree, it's hard to choose where to begin:
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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