There's something about tomato season that gets me every time.
I can't get enough of those little guys. Or ways to use them in recipes. Maybe it is the memories of tomatoes from my childhood. I used to dance for twelve hours a week when I was in primary and secondary school. At the beginning of every June, my grandfather would come to watch our final recital. Driving up in his old red Toyota Corolla, he would always come with the season's tomato plants. He brought many different kinds with him, but my favorites were always the Sweet 1000s. Tomatoes you could just pop into your mouth like candy. I always craved simple tomato salads with basil, red onion and a light balsamic vinaigrette with those bright red beauties.
Once I got to college, I realized I was INCREDIBLY spoiled with tomatoes at home.
In my late night college cooking experiments, I found that, by roasting the tomatoes I grabbed from the dining hall, I could concentrate their flavor. That summer, I also learned the beauty that is the zucchini noodle (also affectionately known as the zoodle <3) They were so light, delicious, and easily absorbed any flavor you added. Here, I love the balance between the hearty soba noodle and the zoodle with the tomatoes. I also added charred broccoli to this dish, because who doesn't love what I call "burnt trees?"
Miso Roasted Broccoli and Tomatoes with Soba Noodles
Adapted from Food and Wine
Go and get your tomato on!
23. Recent Grad. Human Vegetable Disposal. Putting the Chic in Chickpea.