Grandmother’s Fried Tomatoes with Gravy (as written in “At Grandmother’s Table,” edited by Ellen Perry Berkeley)
The recipe and story behind it are written by my aunt, Jane Jacobs. The recipe has been in our family since the 1840’s. It is served as the main course of the meal. Note that fully ripened tomatoes are used.
6 bacon strips, or 6 tablespoons vegetable oil
6 fully ripened tomatoes
½ teaspoon salt
1 cup flour
1 ½ to 2 cups milk
Fry the bacon, then remove it from the pan and set it aside. (If you’re using vegetable oil, omit the bacon and heat the oil now)
Slice the tomatoes thick and dredge each slice in salted flour.
Fry each slice in the fat or oil into the flour is nicely browned. The slices will break up somewhat, and small bits of tomatoes and flour will collect in the pan.
Place the fried slices in a serving bowl, straining the fat and juice from the bowl back into the pan. When all the tomatoes are fried and in the serving bowl, add flour to the hot pan, stirring constantly to blend the flour with the fat, juice, and residual bits of tomatoes. Then, still stirring, gradually add milk to make a thick (but not stiff) gravy. Pour the gravy over the tomatoes in the serving bowl. If you’re using bacon, pile the crisp bacon on the top.
This recipe serves 2 people.
Submitted by Jane Henderson
Pasta with Fresh Tomatoes (Adapted from an old Silver Palate recipe)
Fresh tomatoes, chopped: the best you can find
Tallegio cheese, cut into small chunks
Fresh basil, julienned
Fresh Italian parsley, chopped
Marinate all these ingredients while cooking the pasta ( I use homemade linguine or fettuccine). Drain the pasta and toss with the tomato mixture.
Use regular ripe but not over ripe tomatoes, chop them up, and place in salad bowl with a vinaigrette made of red wine vinegar, salt, pepper, chopped garlic, and CORN oil (not olive oil). Stir some Dijon mustard into the dressing. Mix the dressing with the tomatoes and snip plenty of curly parsley into the salad.
Submitted by Rose-Ellen
Tomatoes with Olive Oil and Garlic
Late August/Early September locally grown tomatoes simmered in good quality olive oil and garlic. Salt and pepper to taste, and FEAST!!
Submitted by Eric Zalis
Old Family Recipe from Long Island
Buy tomato at local farmers' market. Put tomato in a closed box or paper bag and leave on kitchen counter for a day or two to ripen (and to prevent mice from eating it). Admire amazing beauty of tomato. Wash, slice, eat. (Optional: dress with a little olive oil or mayonnaise, salt, pepper if desired) Mop up dripped juice with good bread. Or lick the plate.
Submitted by Laura Miner
From August 5th
Blueberries (big fat sweet but a little tart)
Yellow-orange tomatoes, (ripe, sweet, silky, barely acidic)
Feta Cheese crumbled (Sheep milk French or your favorite kind)
Olive Oil (favorite or Coluccio from Little Italy)
Oregano (optional, couldn't hurt)
Salt (as you wish or not and depending on cheese--I had a little)
The imagined and actual taste was "just right" for my taste buds.
Slice tomatoes in half and put in bowl. Sprinkle with olive oil and salt and mix. Spread on baking sheet and bake for 1 hour at 350 degrees. Leave in oven all night and skins come right off. Freeze for winter use or throw over cooked pasta, roasted veggies, or simply schmear on crusty toasted bread and eat with a salad.