Shocking Tomatoes

Some of our tomatoes

With our garden absolutely teeming with almost there ‘maters, it is about that time to start canning sauces, salsa and other tasty treats. One of my favorite additions to a salad are shocked tomatoes, marinated in a tasty vinaigrette. This is essentially just the first steps of making concasse, with a different end result. You can use any vinaigrette that you really like, but my two favorites are champagne or pomegranate.  This is an especially effective way to use your unsightly tomatoes. Once the skin is off and they are marinated, they’re all equally beautiful and yummy.

1 pint local, organic cherry tomatoes
1 bottle of your favorite organic vinaigrette, or if you are feeling bold, you could try this recipe for Champagne Vinaigrette from epicurious.

1. Cut the stem out of all tomatoes, and cut a small to medium “X” in the bottom of each of them. This is necessary to make it easy to remove the skin later. If your tomatoes have odd spots that you aren’t certain about, it is ok to cut those out as well.
2.  Bring a pot of water to a boil. Fill a large bowl with really icy ice water, and set aside. Once the pot of water is boiling, slide your tomatoes into it – gently but quickly.
3. Cook the tomatoes for no more than 1 minute. This is called blanching. It loosens the skin and makes it easy to peel off. If you are only doing a small amount, say a pint of cherry tomatoes, then it is probably going to take 30 seconds max. Your cue is when the skin around the “X” you cut starts to peel back and separate. As soon as this happens,  you are ready to transfer to ice water.
4. Put a lid over the pot and hold it over the sink to drain the water out (you can also use a colander, just be careful), then drop the tomatoes into the ice water, “shocking” them into not cooking anymore.
5. Once the tomatoes have cooled (a few minutes max  – leaving them in gives them the bloat), pull them from the ice water. Now it will be easy to peel their skin off (and compost or feed to chickens) where you cut your “X”.
6. Once skinned, place in a small bowl. Cover your tomatoes with vinaigrette until they are completely submerged in it. Refrigerate. You can eat them within an hour, but personally, I think they are better the next day. Eat as a snack, add to a salad,  or serve with other finger foods.

I’ve been making these for 6 or 7 years now, and every time people eat them, they are tickled pink. A nice, easy, healthy treat!


Basil Explosion Pasta Salad

So per Monday’s post, Great Grandma’s Bastardized Pigeons, here is the recipe for the pasta salad.

1 box or bag cooked tri-color veggie pasta
1 head of organic, local kale washed and cut into thin ribbons
1 pint organic, local cherry tomatoes – halved
3 local, organic garlic scapes thinly sliced
1 can organic red beans
1 cup organic corn
1/2 a lime’s juice
3-5 sprigs of thyme (I used golden thyme from the garden. It’s lime-y)
As many basil leaves as you have! (I used sweet Italian from the garden – next time I’ll use two different types.)
Olive oil & Salt and pepper TT

1. Cook pasta, drain, let cool.
2. Add the scapes, beans and kale to a saute pan over medium heat with a bit of olive oil.
3. Once the kale starts to wilt, pull it all from the heat. Let it cool.
4. Add together the pasta, contents of the saute pan, tomatoes, corn, and herbs – you can cut the basil, or leave it whole – it’s up to your preference. I ripped the leaves in half. Drizzle with olive oil and half of a lime’s juice. Mix altogether, salt and pepper to taste,  and let cool in the fridge. “The longer it sits, the better it gets!”

Create a free website or blog at

%d bloggers like this: