Bumper Crop is my attempt to celebrate the intersection of the garden and the kitchen — an intersection at which many of us love to linger, I think. This week’s Bumper Crop is tiny, adorable tomatoes.
How grateful I feel, in late September, to have lovely little tomatoes practically bursting off the plants. The tomatoes in the photo are a mix of Jaspers and Sun Golds from Johnny’s Selected Seeds. I have been so pleased with these tomatoes. They are both prolific and delicious.
We consume a lot of these little guys while harvesting. Many of them I pitch over the fence into the chicken yard, and the birds have a great, squawky time snapping them up. The tomatoes that make it to the house, I put on a glorious Rebecca Wood Pottery platter (which was a very generous wedding gift years ago). That color contrast — glossy shiny red and yellow against glossy shiny dark swirly blue — I love it. It makes the tomatoes look all the more appetizing, and so I eat a lot of them one-by-one or in small handfuls as I’m mousing around the kitchen.
But this wouldn’t be a true Bumper Crop unless there were almost too many tomatoes to use up, right? Luckily, no matter how many of these I eat au naturel, there are plenty left to make one of my favorite things: Flatbread with Schmeer and Salad.
Flatbread with Schmeer and Salad
First, prepare the tomato salad: slice small cherry tomatoes in halves, julienne a few leaves of basil, sprinkle with salt and pepper. Using a spoon, measure out the olive oil and red wine vinegar: 5 spoonfuls of olive oil to 2 spoonfuls of vinegar. Mix.
Now, the flatbread or naan: sprinkle one flatbread lightly with water. Toast in the oven for just a few minutes to make it warm and tender.
The final ingredient you’ll need is some good, creamy hummus. I would like to tell you I make my own hummus from scratch, but I have wasted too many fine chick peas and expensive jars of tahini and never got a hummus that I love as much as this prepared brand. Life is too short–I just buy hummus so I can really enjoy it.
Now for assembly: Tear off a piece of flatbread, schmeer on some hummus, spoon on some tomato salad and munch. This part is messy, as the tomato-ey, vinegary oil dribbles down your hand and chin, so have a napkin handy.
My two wishes for you today: that you have tomatoes still spilling out of your garden in September, and that you make and enjoy this dish as much as I do. Bon appetit!