Good tomatoes too good CUISINE SCENE A PROUD Greek home gar- dener, known in Lynn Valley as Jim “The Greek” Mentacos to his family and friends, phoned the News recently and asked for the photo department. His reason? To boast about his home-grown tomatoes. He got our Mike Wakefield on the phone that ’ afternoon, and Mike couldn't resist going over to take the photograph right in his garden. Thad planned on running a story on tomatoes for this week’s feature as well, so the whole thing came together. He went home with deli- cious samples of Mentacos’ prize specimens. And he reported that they were (indeed) delicious! I think there is nothing as good as aripe tomato plucked right off the vine in the bright sunshine. Slightly sticky, heavily perfumed with that unmistakable tomato fla- vor, tart and sweet all at once. Nothing better! As for those wonderful cherry tomato varieties, they are my favorite for in-the-garden snacking. Nothing at all like the varieties offered in the supermarket (soft, squishy, watery — not for me!). These are hard, crunchy, firm and heavy, and bursting with fill-your- mouth flavor. And for all of you who ready this column faithfully (and might be wondering) Angus our Scottle dog loves them, too. When tomatoes are really ripe and good, they need nothing more than a spinkling of good sea salt. Maybe a drizzle of fragrant olive oil as well. And maybe a few drops of Balsamic vinegar, and a leaf or two of fresh basil if you're feeling fancy. I've found that fresh tomatoes should not be refrigerated. The cold changes their texture from firm and lush, to mealy and soft. Store them at room temperature, and use them as soon as you can. Green tomatoes (unlike other fruits) will actually ripen before your eyes in a fruit bowl. In a mat- ter of days, sometimes overnight. And green tomatoes -— sliced thick, dredged in fine cornflour or com- meal and fried up in hot bacon drip- Pings —— are a breakfast treat that Southemers know well. Fanny Flagg told us all about this dish in her movie of the same name. Last summer | put up jars full of a green tomo “jan” that we are still enjoying, slathered over burg- ers and steaks. Our guest go home with a jar full, and it’s time that] made a new batch. As for freezing — this may be the most valuable tip | will give you this Indian summer. Jot it down! Bob's Fruit Stand (up in Delbrook Plaza in North Vancouver) trucks in Keremecos tomatoes this time of year. And to me, they are the best! Each summer, I buy a full case of the big meaty beauties. 1 cut out the stem-core with a tiny sharp knife. Wipe them clean (if dusty) with a cloth. Then freeze them indi- vidually until rock hard (und I do mean rock hard-— they seemingly turn to geanite). After they are completely frozen, pack 4-6 each into heavy duty zip-loc freezer bags. Seal tight, forcing all the air out. Then freeze in stacks in your freezer to cook with all winter. To use -— for great marinara sauce, tomato sauces for your favorite pasta sauce, stews, chili, etc. — simply use frozen right from the freezer. When they have soft- ened, in the cooking process, the skin will pull off in one piece with a fork. Simple? You bet. Before | launch into this week’s recipes, here are a few suggestions for lucky gardeners out there with lush vine-ripened tomatoes on hand. Buy some really good crusty Tuscan-style bread (Ecco I Pane and Terra Breads both have it: available at Cupers). Or go over to Van den Bosch at Park Royal's Marketplace, and buy their Ciabatta bread (flat, crusty). Slice, spread with really good mayonnaise, top with slices of tomato and sprinkle the lot with seasalt and cracked black pepper. No standing time or it will get soggy — eat at once! - For a great salad, alternate thick slices of beefsteak tomatoes with leaves of garden-fresh basil. Sprinkle with lots of extra-virgin olive oi! and grind black pepper- coms over the top, and serve with coarse salt on the side for sprin- kling. Offer crusty bread for sopping up the juices. Or do as the Mediterraneans do. Brush thick slices of sourdough or French bread with olive oil on both sides. Grill until golden brown and crisp on both sides . Rub one side as it comes off the grill with a cut clove of garlic, and smash a really ripe tomato over the top, and spread it out. Sprinkle with coarse salt and enjoy — out of hand, or with knife and fork. COLUMBUS FARM MARKET | EDGEMONT VILLAGE Corner of Edgemont Blvd. & Queens h Wo reserve the right to timit quantities. Prices in effect Wed. Sept.14, to Tues. Sept.20, 1994 | 983-9330 | LYNN VALLEY'’S Jim “the Gree Wed ERR ‘i u mber 1 to pass up 4, 1994 ~ North Shorea News ~ 43 nal eed aa ranaaens Nah eh Las ae NEWS photo Mika Waketiaid k” Mentacos prides himself on his home-grown tomatoes. He says there are “none better!” Our photographer, Mike Wakefield, agreed. I consider the best gift of al} to be a gift from a friends’ garden or kitchen. I have a dear friend in Pasadena, California, who would send me home each August witha bushel basket filled with her lush tomatoes. She would tuck in a big bouquet of her fresh basil, and a zucchini or two as well. But it is those tomatoes that I miss so much! Here’s to some great end-of- summer eating. And as for you, Jim “The Greek” — keep gardening. And phone us next year for an update! BEEFSTEAK TOMATOES WITH FRESH BASIL VINAIGRETTE This wonderful salad is great with just about anything done on the grill. Serve with barbecued chicken, fresh corn on the cob, crusty bread and fresh melon for dessert. Assemble this salad about 10-15 minutes (no longer) before serving on a big rustic platter. Guests can help themselves. Serves 4-6. % tsp. (2 mL) salt 1 large clove garlic, peeled and quartered 4c. (125 mL) fresh basil leaves — packed 4¢. (50 mL) fresh parsley, packed 1 tsp. (5 mL) sugar 4% tsp. (1 mL) cracked black pep- per 3 Tbsp. (45 mL) red wine vinegar % ce. (150 mL) olive oi} 6 large vine-ripened firm beef- steak tomatoes large red onion, peeled Prepare the vinaigrette. In a food processor, combine the salt and gar; lic to a fine paste. Add the fresh basil and parsley, and process to a fine mince. Add the sugar, pepper and vinegar and process smooth. With the motor running, add the olive oil in a thin, steady stream. Finished dressing should be a bright green, thickened vinaigrette. Dressing may be refrigerated up to three days before serving. To assemble the salad, slice tomatoes into 1/4° (S mm) thick rounds. Peel and slice the onion . into paper-thin rounds. Arrange the tomatoes and onions, in overlap- ping circular pattern, on a large rimmed rustic platter. Drizzte dressing over salad, Allow to stand 10 minutes before serving. Offer a smail dish of seasalt on the side, for sprinkling over each portion. Variation: Toasted pine nuis <_ scattered over top of the salad make a nice addition. BRUSCHETTA AL POMODORO (GARLIC BREAD WITH FRESH TOMATOES) Most Tuscan menus offer this lovely starter on their summer menus when vine-ripened tomatoes are at their best. So simple to do, and so deli- cious. But you must use fresh, ripe vine-ripened tomatoes (no super- market stuff here!) and the very best extra-virgin olive oil for this recipe. A great loaf of crusty Italian or Sourdough bread is also a must. 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