The first-ever “Tomatopalooza” will kick off at Common Good City Farm (V St. NW between 2nd and 4th streets NW) this Sunday at 11 a.m., according to the event’s organizers.
During the event, attendees will gather around 100 pounds of organic tomatoes for a crash course in canning the acidic red fruit. The event will include expert instruction from Washington Post food columnist Cathy Barrow on how to preserve tomatoes, what you can make with them and which tomato varieties are the best for canning.
“It’s so easy and fun,” said Lisa Zechiel, owner of Washington’s Green Grocer, the local business helping to organize the event. “It gets people using local produce and doing things themselves. They can make thing themselves out of basic ingredients.”
And here’s a bonus: everyone who attends Tomatopalooza goes home with two pints of canned tomatoes, she said.
After the canning demonstration, attendees will sit down for a lunch of tomato sandwiches with or without bacon, salads, watermelon, drinks and Barrow’s popular slab pie, Zechiel said.
Tickets are $25. All proceeds go toward funding Good City Common Farm.
Photo courtesy Washington’s Green Grocer
Happy tomato season! Yes, it’s that time of year again when there seems to be an abundance of tomatoes; in fact, they’re practically rolling off the farmers market stands and produce shelves.
And while nothing beats an “August special” (i.e., tomatoes on bread with salt and mayo), there are plenty of other things to do with the late summer fruit. Try canning your tomatoes, making a tomato jam (perfect on a grilled cheese sandwich) or even creating a fresh tomato sauce to go over pasta, fish or meat.
Heirloom Tomato, Zucchini and Parmesan Panade
If you are looking for something a little more rustic and hearty, try this simple and delicious heirloom tomato, zucchini and Parmesan panade. A panade is a traditional Provencal casserole made of stale bread, any filler and a broth. It bakes slowly and becomes super moist on the inside and crispy on the top (usually due to a final layer of cheese).
This version incorporates the season’s freshest produce with crusty bread and warm, salty Parmesan cheese. It’s easy to throw together and takes roughly an hour to bake in the oven — which is the perfect amount of time to grab a glass of wine and enjoy the final days of summer with friends.
- 2 tbsp of butter
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion, roughly chopped
- 1 large zucchini, thinly sliced
- 1 loaf of crunchy bread, sliced to fit and layer in a casserole dish – I used a Tuscan loaf
- 2 large heirloom tomatoes, sliced
- 2 cloves of garlic, chopped
- 1 cup plus 4 tbsp of mushroom broth – I used the Pacific Organics brand
- 1/2 pound of shaved Parmesan cheese
- Sea salt and pepper to taste
- Preheat the oven to 400 degrees.
- In a pan, over medium heat, sauté the onion with 2 tbsp of butter and 1 tbsp of extra virgin olive oil until the onion softens and is slightly translucent.
- Add in the zucchini and the garlic and continue to sauté until the zucchini is cooked (roughly 7 to 10 minutes).
- Add in a pinch of sea salt to taste and 4 Tbsp of the mushroom broth. Continue to cook until the liquid cooks down, then remove the pan from heat.
- In a buttered casserole dish, put down a layer of the bread, overlapping and cutting the slices to fit the dish. Next, add a layer of heirloom tomatoes and then a layer of the zucchini and onion mixture. Top the vegetable layers off with a generous layer of Parmesan cheese. Continue to layer the ingredients in this order. (I was able to do two complete layers.)
- Once the final layer is complete, pour 1 cup of the mushroom broth over the casserole and push the ingredients down with a spatula.
- Cover the dish (with foil or a casserole cover) and bake for about an hour, until bubbly. After an hour, uncover the dish, add another layer of cheese, and continue to bake until the cheese and the top layer browns.
- Serve and eat!