tomatoes

We planted tomatoes this spring and our crop is finally producing mass quantities…we can barely keep up. And, we should have some tomatillos in the next month…perfect for making my Posole. With our recent harvest, I made some good use of my tomatoes. First off I made some Pico de Gallo which I could eat right out of the bowl. For dinner last night, we had Roasted Trout. Summer may not be my favorite season, but it’s my favorite time of year for produce.

Pico de Gallo

1 pound plum tomatoes, seeded, chopped
1 cup chopped onion
6 tablespoons (packed) chopped fresh cilantro
1/4 cup fresh lime juice
2 large garlic cloves, minced
1 1/4 tablespoons minced seeded jalapeño chilies
Extra Virgin Olive Oil

Combine all ingredients in medium bowl; toss to blend well. Drizzle olive oil to taste to add richness. Season to taste with salt and pepper. Let stand at least 30 minutes for flavors to develop.

Roasted Trout with Tomatoes, Shiitake Mushrooms and Ginger

Nonstick cooking spray
2 whole rainbow trout (about 12 ounces each), cleaned, boned, butterflied

2 green onions, chopped
2 large fresh shiitake mushrooms, stemmed, caps thinly sliced
1/2 cup chopped seeded tomatoes
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
4 teaspoons Ponzu
2 teaspoons dark roasted sesame oil
Fresh cilantro sprigs

Preheat oven to 400°F. Line large rimmed baking sheet with foil; coat with nonstick spray. Sprinkle fish with salt and pepper. Open fish like a book and arrange, skin side down, on prepared baking sheet.

Mix next 5 ingredients in bowl. Sprinkle mixture over fish, drizzle with the Ponzu and sesame oil, then top with cilantro sprigs. Bake uncovered until fish is opaque in center, about 20 minutes.