What To Do With It Edition: Strawberries + Tomatoes
Welcome to What To Do With It Wednesday!
This week our contestants are strawberries and tomatoes, two of my faves! A few cool recipes for you to try out, use up some of that fresh produce you’ve got, and even.. preserve summer!
First up: Roasted Strawberry Vinaigrette
Nothing brings out the jammy, sweet, cheery sensation of a strawberry more than roasting them! I add a creamy element into the mix with the addition of tahini. This dressing is super simple, and only requires a few ingredients!
-2 cups strawberries -halved
-3 ounces tahini
-2 ounces balsamic vinegar
-2 cloves garlic - minced
-1/2 cup water (can always add more if you like!)
-salt and pepper (I used a 1/2 teaspoon of each)
-1/2 cup olive oil
Preheat oven to 400 - lay strawberries on a parchment lined sheet tray and roast for 15 minutes - stir, roast for another 5. Let cool. Once cool, add to blender making sure to grab all that good jelly on the tray that came from roasting.
In a blender, along with the strawberries combine garlic, tahini, balsamic, water, salt and pepper. With blender running, slowly add in olive oil in a slow steady stream to emulsify dressing.
Taste for salt and pepper, add if needed. *Here is where you can add more water if you want a more loose consistency (I’d do tablespoon by tablespoon).
Refrigerate for a week - makes about 2 cups.
Bursted Tomato Butter
Remember when I made the Bursted Tomato Bruschetta? This is the same recipe… but in butter form! Who knew it could get any better? I mean, what’s better than butter?! Enjoy this on literally anything: biscuits, popovers, corn bread, corn, waffles, fresh bread, pasta, fish, steak, chicken!
-1 pint cherry tomatoes
-2-3 sprigs fresh thyme
-2 tablespoons olive oil
-2 tablespoons balsamic
-1/2 teaspoon salt
-1/2 teaspoon black pepper
-2 sticks unsalted butter - softened
Preheat oven to 375.
In a baking dish, combine tomatoes, olive oil, balsamic, salt, pepper, and thyme and roast for about 20-25 minutes.. until tomatoes start to burst! Let cool when finished, and add to food processor.
Pulse the cooled tomatoes in processor until saucy, and smooth (it’s OK to have a few random tomato skin pieces.. adds color!) Add 2 sticks softened butter and run blade until everything comes together. This does take time, once the whole thing starts moving together around in the bowl, you’re there!
Check out the video for step by steps!
Click here for Bursted Tomato Butter recipe card!
Pickled Tomatoes
The weekend is rapidly approaching - I’ve got a great bloody mary garnish for you! Or, addition to your lovely cheese plate for happy hour! Check out these super easy pickled tomatoes to help preserve or enjoy this last bit of summer!
-1 pint tomatoes
-2 cloves garlic - cut in half
-1 teaspoon black peppercorns
-2-3 sprigs rosemary (could use thyme, dill, whatever you like!)
-zest of one small lemon
-1 cup apple cider vinegar
-1 cup water
-1 tablespoon kosher salt
-1 tablespoon sugar
-use two small mason jars, or one large one
In medium sauce pan combine apple cider vinegar, water, salt, and sugar and heat over medium heat until salt and sugar dissolve. Turn off heat, but leave on stove while you assemble jars.
Combine garlic, peppercorns, rosemary (or herb of choice), and lemon zest in jar(s). With a kabob skewer, or teeny tip of knife, poke a hole in tomato to help juices flow - if you poke all the way through, that’s OK.
Pour warm brine solution over tomatoes, cover and refrigerate. You may not use all the brine and that’s OK. *If you can or process these, they can stay unopened at room temperature. If you don’t process - they can stay in the fridge for 2 weeks!
Thanks for joining me, can’t wait to see you next Wednesday!