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Walnut Creek Magazine

What's In Season: Tomatoes

Abundant varieties of heirloom, early girl, and cherry tomatoes are delicious in everything from salads and sauces to gazpacho to savory galette. 

By Walnut Creek Farmers' Market

Ingredients for crust:
1½ cups flour
½ teaspoon salt
½ cup butter, cold
5 tablespoons ice water
1 egg beaten with1 teaspoon water for egg wash
3 ounces goat cheese
3 T unsalted butter
1 cup sweet corn, about 2 ears
Sea salt and pepper
3 big or 4 small heirloom tomatoes 
Fresh thyme
Olive oil

Directions: In a large bowl combine flour and salt. With a pastry blender, cut in cold butter.
Add ice water and mix. Turn dough onto a floured surface, knead, then form into a round flat disk. Wrap in plastic and refrigerate for one hour. Meanwhile, “roast” corn on the cob in a cast iron skillet with a little olive oil on medium-high heat until char marks form. Remove from pan and slice kernels off cob.

Flour a work surface and roll dough to 1/8-inch thick. Transfer to a baking sheet lined with parchment paper. Spread goat cheese over dough leaving a 2-3” border. Sprinkle roasted corn on goat cheese. Top with tomato slices. Drizzle with olive oil, pepper, sea salt, and thyme.
Fold edges inward, then brush dough with egg wash. Bake at 350 until golden; 30-40 minutes.

By Diablo Valley Farmers’ Market

2 medium heirloom tomatoes
Handful cherry tomatoes
1 nectarine, pitted and cut into wedges
1 yellow peach, pitted and cut into wedges
A few slivers red onion
3 mint leaves, minced
1½ teaspoon balsamic vinegar
2 tablespoons goat cheese (optional)
Freshly ground black pepper
½ tsp extra virgin olive oil

Directions: Gently toss tomatoes, nectarine, peach, onion and mint in a bowl. Drizzle vinegar and olive oil on top and toss gently. Arrange on salad plates. Sprinkle with goat cheese and black pepper. Drizzle a little olive oil on top.




6 slices day-old French bread, crusts removed
4 pounds vine-ripe medium tomatoes, coarsely chopped
1 cucumber, coarsely chopped
2 each red or yellow bell pepper, coarsely chopped
½ medium onion, coarsely chopped
1/8 cup garlic cloves, chopped
4 cups tomato juice  
2 tablespoons sugar
2 tablespoons paprika
Kosher salt and freshly ground black pepper
½ cup sherry wine vinegar
1 cup extra-virgin olive oil
1 ½ handfuls fresh flat-leaf parsley, coarsely chopped
1 lemon, juiced
Garnishes: chopped tomatoes, cucumbers, bell peppers, onions, hard boil eggs, lemon wedges

Directions: Soak bread in ½ cup of water for 5 minutes, then squeeze out excess water. Place bread in a blender or food processor; add tomatoes, cucumbers, bell pepper, onion, and garlic. Puree ingredients until almost smooth, leaving a little texture. Pour vegetable mixture into a large bowl; stir in tomato juice, sugar, paprika, salt, pepper, vinegar, oil, parsley, and lemon juice. Refrigerate soup for at least 2 hours until well chilled; flavors will develop as it sits. Season with salt and pepper before serving. Serve in chilled bowls and top with desired garnishes.

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