GREY DAYS, GOLDEN TOMATOES

 

While we were sipping a delightful cider granita with our friend Wade Bennett of Rockridge Orchards, at his stand in our neighborhood farmers’ market in West Seattle, we asked, “So, how are things at you orchards, Wade? This cider is delicious!”

 

Wade smiled in his customary placid way and replied, “Things are good, even if we have lost all our tomatoes and cucumbers this year to bad weather.”

 

Fortunately Wade has other local delights to offer. Still, there is nothing better than his midsummer Japanese kyuri style cucumbers. His mixed golden and red cherry tomatoes, though fantastic by themselves, make for a memorable panzanella salad or fresh tomato soup, or even fusion-style spring rolls with smoked salmon, dipped in Casina Rossa lemon oil and Acetorium fig vinegar.

 

And we have our Maida Golden tomato passata or puree, which has been a sunshine staple for us all winter.

 

During many a gray morning this past winter we would roast fennel seeds and Controne wild oregano in San Basilio extra virgin olive oil, rejoicing in the sunny suite of Mediterranean aromas while preparing for a chilly, foreshortened day in the Pacific Northwest. Simply reheating the oil and stirring in a half jar of Maida Golden tomato passata made an instantly-rich tomato broth, and dipping crusts of bread into the golden broth was as warming and satisfying as the Spring sun on an Italian beach.

 

 

Gazpacho Andaluz

 

Ingredients:

 

2lb ripe vine tomatoes or 1 jar of Maida golden tomato puree

1 Small cucumber

1 Green bell pepper or Poblano pepper

1 Garlic clove

1 Small white onion

1 Cup of bread cubes (with no crust) soaked in 2 cups of water

6 tbsp of San Basilio E.V.O.O.

3 tbsp of Acetorium Tomato Vinegar

Fresh basil or Mint for decoratation.

Casina Rossa Cervia Limited Edition Salt to taste

 

How to Prepare:

Chop all the vegetables in small cubes. Place the vegetables, the vinegar and the bread crumbs with the water in a small stockpot. With a hand or regulare blender reduce the ingredients to a sauce consistency. If the sauce is too thick add little more water. Add salt and San Basilio EVOO and mix few more seconds. Tip: place the stockpot in the freezer few minutes before using. This will ensure the puree to not overheat during the mixing.

 

Chill until ingredients are well-blended, Serve in small cups with a drizzle of more olive oil, tomato vinegar