Panzanella (Italian Bread Salad) With Homegrown To...

“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.”
Lewis Grizzard

We are up to our ears in tomatoes and we love it!

At the start of April we bought tomato seedlings in the hopes we would have the pleasure of a few homegrown tomatoes over the summer. Last year’s efforts were a bit grim so our expectations were not high. I am delighted to report that this has been the best tomato harvest we have ever had in the 3 years of growing our own.

Panzanella is a wonderful way to use up stale bread and hi-light the beautiful flavour of fresh tomatoes – preferably picked straight off the vine! We have a fantastic selection of tomatoes including Roma, Citrina, Sungold and Green Zebra. Nothing hits the spot like a freshly made salad full of Mediterranean flavours and tomatoes you have grown yourself.

Normally panzanella uses stale bread but if you don’t have any on hand you can always use fresh. Just cut it into bite-sized chunks and place on a baking tray in a low temperature oven. You don’t want to toast the bread – just dry it out a little.

Here is my recipe for summer in a bowl.

Luna Raye’s Panzanella or Italian Bread Salad
(Serves 2-3)

Ingredients

3 cups of stale bread (I used a baguette)

A generous handful of tomatoes halved (approx ¾ of a cup) Use a mixture of tomatoes if you can (I used Citrina, Roma and Sungold)

1 small red pepper diced

¼ Spanish onion finely sliced

3 cloves of garlic (I am a garlicoholic so use fewer cloves if you prefer)

1/2 cup of extra virgin olive oil

3-4 Tbsp of balsamic vinegar

Handful of basil leaves roughly torn

Salt and freshly ground black pepper to taste

Directions

Add the bread chunks to a large bowl

In a separate bowl add the tomatoes red pepper, onion, garlic, pinch of salt, about ½ the basil and mix well

Add the tomato mixture to the bread chunks and toss so everything is gently mixed

Drizzle the olive oil and balsamic mixture over the top and add a touch more salt and plenty of freshly ground black pepper

Cover and leave for 45 minutes to an hour (you can put it in the fridge but I left mine on the counter top – I find the flavours come out better when it is a little warm)

Just before you serve add the remaining basil and toss everything again. Check to make sure you are happy with the seasoning

The bread should have soaked up all the oil, vinegar and tomato juices so it should be moist but not soggy

Serve up and Enjoy!

Panzanella

The Autumn Harvest: Last Tomatoes Of The Year...

Well it’s that time of year again. The nights are drawing in. There’s a noticeable chill in the air. Leaves are falling from the trees. Chestnuts are strewn along the ground. Birds and squirrels are busy fattening themselves up for the winter months. All of nature is readying itself for winter.

My garden is beginning to show signs of the cooler days and nights. Leaves are turning brown and my once prolific tomato plants are no longer producing the lovely juicy tomatoes that we enjoyed so much these past few months. This is what I believe to be my final tomato harvest of the year and I would like to do something special with them.

When I was younger I had an allergy to tomatoes. Fortunately this was an allergy I ‘grew out of’ because I adore tomatoes. I have a few favourite recipes for fresh tomatoes.

One is a simple – VERY simple pasta sauce that I sometimes make for lunch when I feel the need for a Mediterranean boost.

Luna Raye’s very simple tomato sauce for one.

Ingredients

A handful of cherry tomatoes (approximately 8-9).

1 clove of minced garlic.

Drizzle of olive oil.

Pinch of salt.

Directions

Heat a drizzle of olive oil (about 1- 1 ½ tsp) in a pan over moderate heat.

Add the tomatoes. You can put them in whole or chop them in half if you prefer.

Turn down the heat, add the salt and allow the tomatoes to reduce (10 minutes or so).

Give them a stir every so often and about half way through add the minced garlic.

It will smell fantastic!

Meanwhile put on some water for pasta – Penne is a good choice for this sauce – and cook the pasta according to packet directions.

Once the pasta is cooked drain it and add it to the pan with the tomatoes and garlic and give it a quick mix on the heat.

Season with black pepper and more salt if desired.

Tuck in and enjoy!

Tomato Sauce Extras

The thing about this sauce is that you can keep it very simple. However you can also add some extra ingredients such as caramelized onions, a splash of red wine, fresh basil leaves or parmesan shavings. It does work extremely well though with just the fresh tomatoes and garlic.

Another dish I like to make with fresh tomatoes is a chunky salsa sauce for corn chips. This is a great Happy Hour snack. It is tastier (and healthier) then store bought brands and is once again a very simple recipe.

Luna Raye’s very simple chunky salsa served warm (for two).

Homemade Chunky Salsa and Tortilla Chips

Ingredients

A handful of cherry tomatoes chopped in half (approximately 8-9).

½ Spanish onion chopped in long thin strips.

1 tsp brown sugar.

1 pepper chopped in bite sized chunks. (green or orange peppers are great for added colour)

½ fresh chilli (or a pinch of dried chilli flakes).

1 ½ Tbsp of frozen sweet corn.

1 clove minced garlic.

Drizzle of olive oil.

Salt and Pepper to taste.

Directions

Heat a drizzle of olive oil (about 1- 1 ½ tsp) in a pan over moderate heat.

Add the onions and the brown sugar. Mix well and allow the onions to caramelize. Make sure the heat isn’t too high.

Once the onions have softened gradually add the minced garlic, a pinch of salt, and the chilli.

Stir until mixed in and then add the tomatoes and pepper.

Cook over a moderate heat for 5 minutes, stirring occasionally.

At the last moment add the frozen sweet corn and mix in well.

Season with salt and pepper is desired.

Turn off heat and cover the pan.

Allow the mixture to rest while drinks are prepared.

Serve on individual plates with a side of plain salted corn chips.

Enjoy!

I am still undecided as to what to create with this final harvest of tomatoes! Sometimes however, it is nice to just enjoy the simple flavour of something as beautiful and perfect as a tomato grown in your own garden. I may just eat them exactly as they are while dreaming of what next year’s harvest will bring!

I wish all my fellow Canadians a happy, peaceful and abundant Thanksgiving weekend.

Final Tomato Harvest of 2010