Summer's Bounty
2023
My friend, Summers Long, introduced me to this recipe as his go-to simple spaghetti dish for summer, and he is so right! This relish is simple yet versatile, and has become my summer staple; it is delicious mixed with pasta—especially tortellini. Also, spread it on thick slices of grilled sourdough as bruschetta; fold into eggs; slather over Italian and vegan hoagies; or use as a condiment for grilled meats, fish and vegetables. Adding Feta, Asiago, or Parmesan cheese sends it to the next level. This relish instantly elevates simple basics into a meal worth celebrating, exactly what we need in the heat. I love the way it gathers the gorgeous bounty of July into one beautiful bowl that simply screams ‘SUMMER!’
Summer’s Bounty Tomato Relish
Combine the following ingredients and fold together gently. Let it set at room temperature for one hour before serving. Alternatively, you can pour fully chilled relish over hot pasta creating a whole different flavor profile. Adjust seasoning to taste.
1-pound local ripe tomatoes any variety, chopped w/seeds and juices; 1-medium onion, chopped, rinsed with cold water, drained; 6-green or kalamata olives, pitted, rough chop; 3-cloves of garlic, minced; 8-10 fresh basil leaves rolled like a cigar, sliced into ribbons; 2-t capers, drained; ½-t Aleppo pepper* (or paprika as a substitute); 2-t fresh oregano (or ½-t dried as a substitute); 1-T red wine vinegar; 1/3-c highest quality olive oil; 1-large pinch of Maldon salt; 1-bunch fresh parsley, rough chop (optional).
‘Off Season’ Tomato Compote
If you currently have a surplus of grape tomatoes, here is the recipe for you!
I try to eat vegetables only in season, but I make an exception for this tomato compote which uses commercial grape tomatoes, garlic, olive oil, basil and salt. This is a staple in my kitchen—each week I combine 2-3 pounds of grape tomatoes in a roasting pan, drizzle it with olive oil, add 10-15 whole garlic cloves, and sprinkle with kosher salt, roasting it at 400 degrees for 40 minutes. (Feel free to add the summer ingredients list to this compote for a nutritional boost, after roasting the tomatoes).
After removing the roasting pan from the oven, I store the roasted pulp, along with the liquid, in a glass container and seal. The compote lasts one week stored in the fridge. When I’m ready to use some, I smash the number of garlic cloves I need and add the fresh basil.
I use this compote in everything: as a pizza and pasta sauce; slathered on roasted proteins; spread on grilled or toasted bread; as a base for tomato soup (or, to supplement any soup); as a topping for focaccia; folded into scrambled eggs; layered in a warm winter-style Greek salad. The possibilities are endless!
Super Foods That Spark Your Body
*Aleppo Pepper, also known as halaby pepper, is made of deep red, mild chile flakes with a complex flavor – fruity, tangy, and a tiny bit spicy all at once. It’s my go-to pepper not only for its fabulous flavor, but it is easy to control heat-wise, and it finishes a dish with a beautiful chili sprinkle that looks like a pro prepared the dish. Aleppo pepper is packed with fiber, potassium, calcium, iron, magnesium, Folic acid, Vitamin A, and Vitamin C.
Tomatoes contain lycopene and are very nutritious; they are full of antioxidant properties which protect against cancer. Lycopene has been proven to reduce the risk of heart disease. Tomatoes are a rich source of vitamin C, potassium, folate, and vitamin K.
Garlic is one of our most medicinal foods. It prevents and reduces the severity of colds and flu, lowers LDL cholesterol, and is anti-inflammatory, high in antioxidants, and a powerful detoxifier. Garlic clears our intestines and aids in digestion. Good gut health keeps us clear-minded and grounded.
Onions may make you cry, but if you slice them with a wet cloth nearby, it will mitigate the tear flow. Onions are anti-inflammatory and contain chromium, which regulates blood sugar, thereby de-stressing the body. They also are loaded with phytochemicals, which boosts immunity and speeds in healing and recovery.
I’d love to hear from you—feel free to send your comments to me.