Foodie news

By SU STELLA/for The Herald  —  It is that time of year when tomatoes outnumber people on the planet; it is easy to be overwhelmed or bored with the same old recipes. I will share a bit of information and a recipe. Let’s get to the nitty gritty about these plump (mostly) red veggies.

Heirloom Tomatoes- Found at the Oakridge farmers markets and upscale grocers, they come from time-proven strains that have lasted generations. They do not look like most store-bought tomatoes; often, they have odd, lumpy shapes and unusual colors. They can be more expensive, but you only need one or two if you are a gardener because you can plant the seeds and harvest your own. Google it.

Globe Tomatoes are the average grocery store tomato for tacos, salads, and sandwiches.

Cherry or Grape are the little ones you pop in your mouth or skewer for kebabs.

Roma or San Marzano are longer, skinnier, have fewer seeds, and have more tomato flavor.

On the Vine tomatoes are sold in clusters on stems. They are lovely in color and taste, and they are my favorite burgers.

Beefsteaks are big and heavy. Slap them on a sandwich or add olive oil, salt, and balsamic vinegar. Munch!

My Favorite Recipe

These are super quick and easy recipes that even a kid can make. My measurements are suggestions: substitute or omit ingredients as you wish. This is just a starting point-

A SENSATIONAL SUMMER SALAD

Fresh tomatoes, onions, peppers. Chop into small bite-size pieces.
Open a can of corn and discard half of the liquid. I like to dunk my bread, so I like more juice.
Add a can of black beans. Drain and rinse. Add as many as you like.
Mix everything in a bowl; add a drizzle of olive oil and a tablespoon of Italian Spices.
Options to add
Spicy peppers, tuna, rotisserie chicken, cold cuts, cheese, avocado, hard-boiled egg, or other veggies
Serve
Serve as a salad, in tacos, as a fajita side dish, with rice, stuff a fresh pepper, mix in an omelet, enjoy mixed in cheap Ramen noodles, on toast, or finally, standing by the fridge with a bowl and a spoon.

Best Varieties For-
Canning- Roma, on the vine, heirloom, beefsteak
Fried Green- beefsteak, early girl, celebrity
Salads- Roma, cherry, Grape
Sandwiches- beefsteak, on the vine,
Sauces- Roma, heirloom, on the vine
Skewer- cherry, that’s it
Snacks- cherry, Grape, heirloom, beefsteak

Author Su Stella of Oakridge, Oregon, recently completed two cookbooks: ‘Sizzling Hot Pizza’ and ‘Spice and Herb Explorer.’ Visit SizzlingHotPizza.com/Shop for an ebook or paperback.
Locally, purchase it at the Diamond Peak Wine Bar, Oakridge.