Oh, the bounty of summer. Bruschetta, pronounced “brus-ketta,” is a great way to capture the flavors of ripe summer tomatoes, fresh garden basil and garlic. The vinegar adds a pleasant bite.
July/August 2012 Our Ohio
Grilled Red Onion and Tomato Salad
Who said salads have to be green? This one combines smoky onions with the juicy goodness of tomatoes and undoubtedly serves as a wonderful accompaniment to a grilled steak.
Heirloom Pasta Sauce with Maple Syrup
So many local ingredients can only add up to fabulous local flavor in this sauce. Feel free to mix up the varieties and colors of tomatoes. Adding a few plum or paste tomatoes will add some body. This sauce freezes beautifully for up to six months.
Heirloom Tomato Bread Pudding
This savory take on classic bread pudding will only be as good as the tomatoes that go into it so be sure the tomatoes are at their peak of flavor and ripeness. For an added burst of flavor, add two tablespoons of chopped sun dried tomatoes.