Aren't tomatoes just great at the height of the summer season? Try grating them! Rub several whole tomatoes against a grater, skins and all, and let the juicy bits run into a bowl. Discard the tomato skin that didn't go through the grater and you have a bowl of instant tomato sauce.
Try this method using a yellow tomato, and stir it into steaming pasta with some sea salt, fresh ground pepper, perhaps some chili flakes, and a crushed garlic clove. Or win the children over by grating a ripe beauty over their mac 'n' cheese, as above. Spread the sauce over toast, bake into, or use with any number of things that require the benevolence of summery tomatoes. Suggestions welcome! Do enjoy!
After weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currenly the senior editor for Carnsmedia, was web editor for Interior Design and the dining editor for Next magazine (nextmagazine.com) where he wrote a weekly restaurant review column which also featured Manhattan's best food and drink recipes from the finest chefs and bartenders on the island. He has written for New York magazine, Travel & Leisure and Woman’s Day, among others, and his recipe for Wicked Good Clam Chowdah from this blog was published by Andrews McMeel in Foodista’s Best of Food Blogs Cookbook.
A proud graduate of the University of New Hampshire, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood's books are available on Amazon.com, BarnesAndNoble.com, and iUniverse.com.
Twitter/tweet/twat him @kaleidabox