“It had prettier colors than a bag of Skittles.”
[Photograph: Kristen Swensson]
Last week, my friend Rachel split her CSA’s tomato haul with me. When she spoke about it, I expected a few pounds of produce, maybe 10 or 15 individual ‘maters at most. There would be a salsa, maybe a sauce, and it’d be done. No sweat.
40 yellow tomatoes later, plans changed.
What does one do with 40 yellow tomatoes? I had no idea, but since the husband-elect and I were traveling for the weekend, they had to be used up, fast. So, an APB went out to my blog readers, who had all kinds of ideas, from yellow tomato soup (five thumbs up) to Provencal stuffed tomatoes (watery, but good on pasta) to freezing any leftovers (done and done).
Lunch that day came courtesy of Kalyn’s Kitchen, a South Beach Diet-oriented site with well over 40 billion recipes. Fortunately, yellow tomato salad with roasted red pepper, feta, and mint was among them. It was fast (came together in about 30 seconds), fresh, and delicious, and had prettier colors than a bag of Skittles. Do not adjust your computers–that’s actually what the salad looks like.
My version uses slightly less olive oil than Kalyn’s, which is possible because the tomatoes themselves produce so much moisture. Feel free to use jarred or newly roasted red peppers, as well. Either will produce excellent results.
Next time you have 40 tomatoes lying around, you have some options.