I drove to Andy’s Orchard in Morgan Hill, CA the other day to pick some peaches, plums, apricots, and nectarines. Some were ready to eat right off the tree, dripping and warmed by the sun, and the rest I took home. I keep finding excuses to cross the kitchen now, to lean over and smell their scent like some kind of creep. I love stone fruits, okay?
I’m saving some of the firmer bits for later in the week to make Ali Slagle’s new Vegan Peach Crumble, with its lovely textured flour, nut and oat filling. Coconut oil or vegan butter, depending on your preference, binds them together.
And when stone fruit season meets tomato season, I like to make Alexa Weibel’s Tomato and Peach Salad, simply drizzled with olive oil, sherry vinegar, mustard and lemon juice. lemon, on a bed of whipped goat cheese. On a hot day, it’s a complete meal, especially if you add a heap of crispy, dressed salad leaves on top and have it all with coarsely torn bread fried in olive oil.
But if you want to forget the peaches for a moment, and just focus on the ripe tomatoes, check out Eric Kim’s lovely cold tomato noodles, Melissa Clark’s summer tomato pasta salad or the new recipe for tomatoes with parmesan-olive bread from Christian Reynoso. crumbs.
To make the delicious topping, you roast breadcrumbs in the oven with grated cheese, olives, citrus zest, fennel seeds and red pepper flakes until “your kitchen starts to smell kind of like a pizzeria”. Then, scatter them over generously seasoned tomatoes, which are extra juicy because you remembered to salt them earlier, before making the breadcrumbs (nice job!).
My only advice here is to go ahead and make a double batch of crumbs, that way you’ll have them ready to go the next time you make Christian’s tomatoes. Because yes, you will redo these tomatoes.