But how could I resist this huge box of tomatoes for $5? They are ostensibly "seconds" but other than the odd spot or crack (and all Brandywines have cracks in them) they seem like "firsts" to me. There's a nice mix too--heirlooms (Brandywine and Golden Jubilee), romas and some standard reds of indeterminate origin.I stumbled (the box is heavy) down to the next market stall and bought some peppers and eggplants:
I might have gone a little overboard in the eggplant department too....So what to do with this bounty?
- I'm still hooked on the eggplant-feta-mint salad that I raved about here a couple of weeks ago and it uses tomatoes and peppers too. I'd like to keep a container of this stuff in the fridge at all times for snacking. It leaves me with garlic-dragon breath, but so what?
- If I can keep the small people subdued long enough to buy myself a little kitchen time this afternoon, I'm hoping to try this recipe for Tortino di Melanzone that was posted today on Gastronomical Three. I like the sound of the souffle-like addition of whipped egg whites which should lighten the dish up from the density of a traditional eggplant Parmesan.
- Some of the tomatoes are destined for pico de gallo so I'll have to make something Mexican in the next couple of days to serve as the delivery device (other than just a big bag of chips...). I know there is a hunk of pork in the freezer which will probably be utilized.
- And there's always ratatouille, though I don't yet have a favorite recipe--I don't think I've ever made a bad ratatouille, but I also haven't made one that knocked my socks off. If you have a favorite recipe, please send it my way.
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