This month for the Cottage Cooking Club I made Tomatoes with Thai Dressing – I love Thai flavors, and I also love tomatoes – and fortunately had plenty from the garden.
Like many of the “raw assembly” recipes, this was simple to put together – designed to highlight the flavor of the tomatoes, while adding something a bit more interesting. The dressing is made first – with a bit of hot(ish) red chile, garlic, balsamic vinegar, rice vinegar, sesame oil and honey. The suggested herb was mint – but I forgot mine, so I went with one of my favorite herb combinations in Thai food – fresh basil and cilantro.
To this, I added my halved cherry tomatoes along with a little salt and pepper.
Alone, this is a gorgeous dish. The Thai tomatoes shared the table with a fresh/charred corn salad, a tian of summer vegetables and a cheese platter designed to compliment the nectarine cinnamon-basil nectar that I’d made the weekend before (we had cambazola and manchego – yum!).
Since all of the meals were made from farm/garden fresh vegetables and herbs picked that day – it was difficult to find a favorite – but I will certainly say that when I was offering “go-packages”, the tomatoes topped the list.
They were refreshing and the complex dressing complimented the sweetness of the tomatoes. If I were making this again, I would certainly want to add the mint to the mix. I would also probably either substitute the sesame oil with some fish sauce – or at least reduce it and add some. That would make this dish a bit more Thai to me – and I think would work well with the other flavors.
There were other recipes that I had planned to make this month, and others that I had on my short list as well. I hope to get back to those when things slow down a but. But until then – you and I can visit the Cottage Cooking Club, and find out how well the other dish choices went over with our members this month. Fortunately, members often make different recipes during the month – so you can see a preview of any recipes you missed.