Some Kinda Good in the Neighborhood

by Rebekah Faulk Lingenfelser

Rebekah Faulk Lingenfelser is the author of the best-selling memoir “Some Kinda Good.” Featured in Forbes, on Food Network and ABC, she writes about Southern, coastal cuisine, locally sourced and in-season. Connect with her on social media by liking Some Kinda Good on Facebook, or follow @SKGFoodBlog on Instagram and Twitter. To learn more, visit RebekahLingenfelser.com.

Five Ways to Use Fresh Homegrown Tomatoes

I can’t think of too many things that say summertime in the South more than a delicious homegrown tomato. My kitchen countertop sits full of juicy, red vineripened tomatoes fresh from my garden, and though 2020 has been a rollercoaster of a year, there are some things in life that remain constant and true, like the first bite of a sweet Georgia peach, juice running down your chin, or the taste of a savory tomato sandwich in the heat of July.

I’ve been so pleased with how my garden has produced already this year---fresh basil, thyme, rosemary, parsley and mint have blossomed abundantly. Along with these fresh herbs, I also grow Better Bush and cherry tomatoes, bell and jalapeno peppers. I had so many red cherry tomatoes the other day, I decided to place them in a bowl and drizzle them with olive oil, then season with salt and pepper. I skewered them and grilled them until they were charred on my indoor grill pan. They were delicious by themselves as a snack, but I tossed them in a bowtie pasta salad with chicken for a scrumptious lunch.

Whether you grow your own tomatoes or pick up a basketful at the farmers’ market or a roadside stand, I’ll share five Some Kinda Good ways you can use them up, and I hope you’ll visit SomeKindaGood. com for these complete recipes. Be sure to send me a note on social media to let me know your favorite.

1) Charred Garden Salsa

Charring the vegetables adds an earthy depth of flavor and lime juice, plus zest, wakes everything up.

Charred Garden Salsa

2) Homemade Spaghetti Sauce

Fresh garlic and onion are the flavor foundations here, but tomatoes are the star ingredient. Finish with fresh basil and toss with cooked spaghetti or spread on store bought pizza dough for homemade flavor you just can’t get from a jar.

3) Farmers’ Market Bruschetta

This is one of the best recipes from my best selling memoir, Some Kinda Good, and my go-to appetizer for friends and family.

4) Tomato Sandwich with Herb Butter

Toasted bread, softened herb butter and seasoned tomatoes make for a homegrown tomato sandwich like no other.

5) Panzanella

Panzanella is an Italian bread and tomato salad made with day old bread. Add cucumbers, red onion or peppers, and drizzle with olive oil and a splash of balsamic vinegar.