It happens all at once. My tomato plants are extremely large this year, a combination of really hot temperatures, tons of rain, and of course, our long days. They have started ripening, have sprawled out of their raised beds, and I now have a windowsill full and the abundance of cherry tomatoes at my fingertips. An embarrassment of produce riches. But, nothing will go to waste; I’ll tuck extra cherry toms in the freezer to enjoy in soups and stews next winter, hand out some to friends and family, and use them in just about every meal I can think of between now and frost. This is not a problem.
Handy snacks
There will be a basket of cherry tomatoes on the counter for quick snacking, and salad tomatoes in various stages of ripening by the sink. Bruschetta at lunch, marinated tomatoes for dinner, maybe bruschetta for breakfast as well! At some point this week, there will be the basic tomato sandwich: toasted country white bread, mayonnaise, a thick slice of tomato, and a little salt. Nothing more is needed. My husband will want a BLT.
A quick sauté
One of our favorite recipes is a simple sauté of a little onion and garlic with cherry tomatoes tossed in until they wilt. Add a little basil and serve over your favorite pasta, polenta, grits, potatoes, or rice. Quick, and you use up a lot of cherry tomatoes in this dish.
What to do with a cauliflower quite a bit larger than your head
With this idea in mind, I made a purée from a marvelous head of cauliflower I found at the farmers market this week. I spiced it up a bit, and made a bed of the creamy, potato-like vegetable and topped it with some oven poached New England cod and cherry tomatoes. Sprinkled with some fresh basil (the few leaves the Japanese beetles didn’t get), and the result was a simple summer supper with great flavor and texture.
Cod and Cherry Tomatoes over Creamy Spiced Cauliflower
Quick and easy summer supper.
- 1 entire head of cauliflower, chopped
- 2 cups oat milk, or dairy
- 2 bay leaves
- 1 cinnamon stick
- 2 star anise
- 2 tbsp. butter or vegan butter
- 1 leek, or sweet onion, thinly sliced
- 1 ½ cups or so cherry tomatoes
- 1 tbsp. fresh parsley, minced
- 1 tbsp. fresh basil, minced
- 1 cup dry white wine or vegetable or fish stock
- 1 lb. cod, cut into serving sections, or use tofu or tempeh
Cut off any dried-up leaves from the cauliflower. If the leaves are green and firm, chop them up along with the entirety of the cauliflower, including the core. Alternately, you can roast the greens in the oven and serve alongside the dish.
Place the cauliflower in a saucepan with the oat milk, bay, cinnamon stick, and star anise, and season with salt and lots of pepper. Bring to a boil, cover, reduce to a simmer and cook until tender.
Once cooked, remove the anise, bay, and cinnamon, and use a slotted spoon to put the cauliflower in either a food processor or food mill along with a little of the cooking liquid and the butter. Process, adding more of the liquid as needed, until you get your desired consistency. Taste for seasoning. Serve this as a base for any number of dishes, or just as a side rather than a starch.
For this dish, while the cauliflower is cooking, preheat your oven to 375. Butter a baking dish (I used an oval dish about 13” X 8.5”) and add the leek, cherry tomatoes, and herbs, then pour in the wine or stock. Nestle in the fish and add salt and pepper to all.
Cover and bake for around 20 minutes, then uncover and continue cooking until the fish just starts to flake, and tomatoes start to burst.
Plate the cauliflower in a deep platter, and add the cod and tomato mixture to the top, trying not to break up the fish too much. Drizzle with some of the juice, and sprinkle with chopped basil or parsley.
Vegan Alternative:
It’s really simple to swap out some extra-firm tofu cut into thick squares and replace the cod, and it is really delicious. Press out some of the water first though, either using a tofu press (one of my favorite toys), or nestling the tofu in toweling on a plate, with another plate on top. Weight it down with a heavy can or pot. Season well.
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Yum! Our tomatoes in the greenhouse aren’t ripe yet; not enough sun. What method do you use to freeze them? I always make tomato sauce and freeze it, but never tried freezing them whole.
I use the lazy method Misky – I toss the whole cherry tomatoes in a baggie, date it, and put it in the freezer. They get a little soft, but are perfect in soups and stews and especially curries. No blanching, no fuss, and I don’t worry about what to do with all these beauties when they start coming in fast and furious! Roma tomatoes are great like this too. I do make some sauce just to have it ready, and it always tastes better after being frozen.
Assuming we have an excess, I plan on doing the same this year. Thanks for the info. ❤️
Looks delicious and yummy.
Thank you! It’s one of my favorite mid-summer dishes when all those tomatoes start coming in!
Must be great to see all the tomatoes start coming in. Healthy and fresh.
We wait all year for this time; it’s the best.
A different recipe. It is great that cauliflowers are being used in new exciting ways and I always threw out the leaves!! Not any more. Thanks, Dorothy!
Thank you Amanda! I’ve seen cauliflower posing as all kinds of things from wings to rice!
Indeed. Imake cauliflower rice regularly- hubby still thinks it is fried rice!
I won’t tell!
Wonderful cod recipe. The cauliflower treatment is very reminiscent to polenta. I’ll be some roasted pork served over the cauliflower would be tasty.
Thank you! I make this cauliflower a lot to cut down on carbs and it is really versatile. And, did I say tasty?
When tomatoes come into abundance, the mind is spinning with possibilities. 🍅🍅🍅🍃🍅
And they are all good!
This sounds utterly delicious, and it is going to the top of my tbc list. I am you with all the way about tomatoe sandwiches. Nothing is needed except for a fresh tomato. However, I do use Dave’s seeded bread, and I do toast it. But whatever the bread, toasted or not, I would never turn down a tomato sandwich.
So simple, and nothing is more satisfying!
What a creative and beautiful dish! Enjoy your tomatoes!
Jenna
Thank you so much! We really love this.
Our tomatoes are just getting going here!
Beautiful as always. I found some wonderful heirloom tomatoes at the local organic market this week…but sadly, they were out of blueberries.
Well, maybe they will have blueberries next time, or even blackberries! I found some on a house stand this morning. Brings back lots of childhood memories.
I am hoping so!
It’s been a while since i’ve had a tomato problem! 🍅 I miss it! I loved your ideas for using them and I think I would really like this recipe with the tofu!
Mollie
Truly, it’s just as good!
Superb! I will try this one.
Wonderful! I hope you enjoy it as much as we do
All these fresh veggies together create such a beautiful feast on this plate. Love the tip about using the cauliflower leaves!:)
They are really quite tasty when roasted, and blend right in with a puree. Hate to waste!
You always have great ideas using what you have. That is the best way to cook, Dorothy.
Thanks Mary! What I find that’s the freshest usually tells me what to make!
All my favourite ingredients in one delicious dish…
They do go together nicely, Carol, thanks!
Simple, healthy and delicious! What more could one ask for. Thanks for sharing this! <3
Ah, you are very welcome! It’s one of our favorite quick summer dishes.
That’s great that your tomatoes are growing so well! This recipe sounds like a great way to use them! 🙂
Yes, we use it a lot this time of year!
What beautiful presentation Dorothy! Isn’t funny when you give away produce it is like you gave them money? Lol I never thought about freezing them for soups but then again I eat an entire small bowl for lunch or snack on them all day long so I would never have any left to freeze. My husband planted two plants but only one made it but like yours, there are plenty.
My granddaughter loves to snack on them too, she absolutely devours them!
An abundance of cherry tomatoes is a really good thing as far as I’m concerned and I would happily eat every one of your creations. 😊
Thank you so much Karen!
I think of those cherries as gold for the freezer, and most dishes in my kitchen right now.
Wish you were my neighbor 🙂 The dish sounds lovely
Ah, thanks Sandy! You’re still welcome any time!
I love tomatoes! Send some over here too 😋😉 I love this recipe as well as the bruschette 😋
They are on their way!
Yum! I missed this last week while we were on the go. It sounds so satisfying, almost like the cauliflower is a substitute for creamy mashed potatoes. Great way to enjoy that gigantic head!
Yes, you can make it the consistency of mashed potatoes, or a little looser like a puree. I like it both ways!
When I ask Bruce, “I am making a tomato sandwich. Do you want one?” He always says yes, then adds, make mine a BLT, but hold the lettuce.
So funny! He must be my husband’s brother!
😆
My tomatoes are doing terrible this year. Too hot? I’m not sure why but between the mice and the squirrels there’s only a few left for Larry and I to enjoy. I do like cod cooked this way but I’m not a huge cauliflower fan. You never know. I could change? Thanks for sharing your stories, your special tips, and the feel of what it would be like to visit your kitchen. Hugs, C
Well then my dear, you’ll just have to substitute potatoes!!!!!