Summer of tomatoes

The truth is I haven't been cooking much these last few months. At least, I haven't been cooking anything new and interesting. When I've taken the time to make my own food, I've stuck to my tried and true recipes (lots of roasted broccoli, lemony chickpea pasta, pickles.) And I've been inhaling tomatoes left and right. Gorgeous slow roasted grape tomatoes, burst-in-your-mouth teeny heirloom tomatoes, and lots of salt & pepper seasoned, olive oil drizzled heirlooms.

For most of my formative years my dad kept a massive garden in our backyard. He grew all sorts of veggies; peppers, green beans, snap peas, and, of course, tons of tomatoes. But I rarely ate the tomatoes. I was an oddly picky eater, I devoured bowls of garlic and wine soaked mussels, adored spicy hot & sour soup, and ate my way through thousands of steamed asparagus spears. But any food involving onions, cabbage, or chunky  tomatoes would be met with a grimace and a resounding no.

So while I loved certain parts of those gorgeous gardens, I didn't really appreciate the tomato bounty. My parents have since moved and majorly downsized their garden. A small selection of cherry and heirloom tomatoes grow out of planters on the deck, but its not quite the same. It's only been in the past year or so that I've grown to enjoy tomatoes, raw and cooked. I still prefer a smooth tomato sauce to chunky and mealy raw tomatoes kind of gross me out. But it's progress. I'm still working on the cilantro. And the onions.

The main reason I haven't done much cooking (other than my profound laziness) is a new project I'm working on. It's an article on burgers in Bloomington for a local magazine. So far I've tried burgers at over twenty restaurants around town. Tons of fun but also rather overwhelming. Between the burgers and the heat, when I get home all that sounds good is quick, meatless, and, frequently, a mostly vegetal food.

It's been a good summer, a crazy summer. But I'm ready for fall. I had my first honeycrisp apple of the season today. It was wonderful. I should have a few recipes coming up soon. A lovely corn and chickpea salad and some pickles serrano peppers. In the meantime, here's some tomato porn and a few of my favorites photos from this summer.