Summer's best gift is home-grown tomatoes

Today’s photo of gorgeous organic tomatoes from our own farmers’ market, is the perfect illustration for our first (and best) summer tomato recipe – a platter full of a variety of colorful slicers topped with a tangy dressing. So simple but so satisfying. Enjoy!

Mixed Tomato Platter

6-8 large, perfectly ripe beefsteak-type tomatoes – red, purple, yellow, etc.

Garnish: Your choice of fresh basil leaves, rosemary or thyme sprigs, parsley, snipped chives and blossoms

Vinaigrette:

1 teaspoon Dijon mustard

2 tablespoons fresh lemon juice

1 tablespoon dry white wine

1 tablespoon fresh minced basil or mint

½ cup extra-virgin olive oil

Coarse salt and fresh ground black pepper

In a bowl whisk together the mustard, lemon juice, wine and basil or mint to combine. Slowly whisk in the oil, whisking continuously till dressing is thoroughly blended. Add salt and pepper to taste, refrigerate.

At serving time, wash and slice room temperature tomatoes fairly thickly, about 1/3-inch. Arrange attractively to show off colors and drizzle vinaigrette over all. Garnish with your choice of fresh herbs.

You can accompany this with any main dish, or simply enjoy it with French bread and butter!

Tomato coulis is an easy and elegant topper or stir-in for tortellini or simple pasta. Here’s how.

Tomato Coulis

2 tablespoons olive oil

½ cup chopped shallots

4 garlic cloves, minced

1 pound plum tomatoes, chopped

1 cup water or vegetable broth

¼ cup dry white wine

1 bay leaf

Salt and pepper

Heat olive oil in heavy medium saucepan over medium-low heat. Add chopped shallots and garlic and sauté till tender, about 5 minutes. Mix in tomatoes, water/stock, white wine and bay leaf. Simmer till tomatoes are very tender, stirring occasionally, about 30 minutes. Discard bay leaf. You may puree in blender, but for a bit thicker coulis, simply use a hand mixer at med-high speed for your desired consistency. Return to saucepan/heat and boil until reduced to about 2 cups. Season to taste with salt and pepper. Use as desired as blintz/tortellini topper or pasta stir-in. Garnish with thyme sprigs, if you wish.

Our final recipe is a hearty main-dish salad, to be served warm; perfect for summer supper.

Tomato-Herb Fettuccine

with Prosciutto* and Feta

2 ½ pounds ripe red tomatoes (plum ok) seeded, chopped

1 tablespoon balsamic vinegar

3 tablespoons olive oil

6 slices of prosciutto, sliced into thin strips

6 or 7 green onions, including tops, sliced into 3-inch pieces

2 tablespoons minced garlic

1 tablespoon chopped rosemary

5 cups coarsely chopped fresh arugula (or other green – bok choy, chard, etc.)

2 9-ounce packages fettuccine

6 ounces Feta or goat cheese, crumbled

6 tablespoons fresh grated Parmesan

Combine tomatoes and balsamic vinegar in large bowl. Season with salt and pepper. Let stand till tomatoes release their juice, about 15 minutes.

Heat oil in large heavy skillet over medium-high heat. Add prosciutto and stir-fry briefly, removing to paper towels w/slotted spoon. Add green onions to skillet and stir-fry till tender, about 3 minutes, then garlic and rosemary, to sauté 1 minute, then arugula, and allow to simmer till wilted. Finally, add tomato (w/juices) and cooked prosciutto. Simmer, stirring gently, till tomatoes are heated through, no longer than 4 minutes.

Meanwhile, cook pasta until al dente, drain, rinse quickly in cold water, drain again and transfer while still warm to large bowl. Add Feta, 6 tablespoons of Parmesan, tossing well, then pour in tomato mixture and toss all to combine. Season to taste w/salt and pepper and serve with extra Parmesan available.

* You may substitute smoked salmon/lox for the prosciutto if you prefer.

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com or by phone at 208-265-4688.