Autumn starts this week! I am more excited about the coming of the fall season than I have ever been--pumpkin bread, crisp air, hearty chili, sweaters, crunchy leaves!! I love it!
But, alas, the coming of fall also means the end of the summer harvest. I am using up the last of my tomatoes and zucchini and will soon have to resort to buying those red baseballs at the store that they label as tomatoes. While I am sad that there will be no more garden-fresh veggies for a while, I can say I am ready to be done processing tomatoes. All that blanching, peeling, cooking, chopping, and pureeing is very taxing, especially when you have four kids vying for your attention.
With all that said, I am now resorting to easy ways to use up the last of the harvest. And I have to say, this is one of my favorite that I've come up with so far. The key is to turn the heat off before adding the tomatoes so they don't cook, but just heat. Mmmm!! So juicy and fresh!
End of Summer Zucchini and Tomatoes
1-2 Tbsp. olive or vegetable oil
1 large zucchini
Salt, to taste
Pepper, to taste
Garlic powder, to taste
about 1/4 c. balsamic vinegar
about 4 large tomatoes
|That's a BIG zucchini!|
Heat skillet over medium-high heat. Add oil. Meanwhile, cut zucchini into bite-sized pieces.
Add to skillet and season to taste with salt, pepper, and garlic powder. Cook, stirring occasionally until zucchini is almost done.
Meanwhile, cut tomatoes into wedges. A few minutes before zucchini is desired tenderness, add balsamic vinegar and continue to cook until just about done. Turn off heat and add tomatoes. Gently toss to heat tomatoes.
|Turn gently to keep tomatoes intact.|
|Tomatoes are heated but not cooked--perfect!|