As the summer draws to a close, we are left with many fruits and vegetables at our farmer’s markets and in our gardens – leftover peaches, plums, tomatoes, zucchini, and basil. I often begin with foods that won’t last. Tomatoes are at the top of my list. I love tomatoes. I cannot imagine not having tomatoes. They are available all year, but now is their prime season. I buy unripe tomatoes so that they will last without refrigeration. Storing tomatoes at chilly temperatures causes molecular changes that rob them of flavor. They should be always stored above 56 degrees.

Tomato Salad

2 large tomatoes, about 2 pounds, sliced.

2 ripe nectarines - halved, pitted, and sliced.

1 (8 ounce) ball fresh mozzarella cheese sliced.

Fresh basil leaves torn.

½ teaspoon salt

Oil and vinegar (to taste)

Fruit should be at room temperature. Slice tomatoes and lay on paper towels to drain. Sprinkle with salt. On a large, pretty platter alternate sliced nectarines, cheese, and tomatoes. Sprinkle with torn basil, oil and vinegar.

Stuffed Zucchini Boats

Zucchini is a lovely vegetable. However, when eaten raw it can upset the stomach. The best zucchini is small. Save the large, overgrown ones for zucchini bread. Dogs and cats should not eat raw zucchini.

3 medium zucchinis (about 2 – 3 pounds)

½ pound ground beef (ground turkey can be substituted)

½ pound ground Italian spicy sausage

½ cup chopped onion

1 cup panko breadcrumbs

½ cup grated Parmesan cheese

1 clove garlic, grated.

32 ounces tomato sauce

½ cup shredded mozzarella cheese

Pre-heat oven to 350 degrees.

Sauté onion until translucent then add meat and sausage. Brown slightly. Grate in garlic. Place mixture into a large bowl. Add parmesan cheese. Mix gently. Stuff zucchini. Pour half the tomato sauce into a 9x13 casserole pan. Slice zucchini in half and scoop out the seeds. Place zucchini into pan.

Pour the remaining sauce over zucchini. Cover with foil and bake until meat and vegetables are fully cooked, approximately 30 to 45 minutes. Remove foil and sprinkle with mozzarella cheese. Return to oven until cheese is brown. Eat with a mixed lettuce salad.

Tomato Sauce

I have problems finding jarred tomato sauce that I like so I always keep homemade tomato sauce in the freezer. Here is an easy sauce recipe you can keep in the freezer.

2 28-ounce cans tomato puree

1/8 cup extra-virgin olive oil

3 garlic cloves, grated into the sauce

1 Vidalia onion chopped.

A pinch crushed red pepper flakes

1 teaspoon kosher salt

2 sprigs fresh oregano

1 large fresh basil bunch torn into eighths

¼ teaspoon baking soda if necessary

Sauté onion in a large pot until translucent. Add canned tomatoes. Grate in garlic, more to taste. Add salt, again to taste. Allow to simmer for ½ hour until flavors are combined. Sprinkle in fresh herbs.

If the sauce has a sour taste add a drop of baking soda. This will change the PH of the sauce. Be careful to add a 1/8th of a teaspoon at a time or it will be too sweet. Cool and refrigerate for up to a week or freeze.

Caponata

Caponata is a wonderful dish that I ate while attending school in Italy. In France there’s a slightly different version known as ratatouille.

2 eggplants, about 3 cups cut into 1/2-inch cubes

1 tablespoon kosher salt

2 small zucchinis, about 2 cups cut into ¼ cubes

2 cups peppers cut into cubes. Red and Yellow

½ pound cleaned green beans

6 teaspoons (2 tablespoons) oil divided

3 garlic cloves smashed.

1 large onion, cut into chunks.

1/8 teaspoon baking soda (if needed)

1 32 ounce can tomatoes chopped

1/2 cup pitted green olives, finely chopped

1/2 cup pitted cured black olives

2 tablespoons capers, drained

1/4 cup tablespoons golden raisins

2 tablespoons balsamic vinegar

2 tablespoons red wine vinegar

2 1/2 tablespoons sugar

1 teaspoon kosher salt (to taste)

Preheat the oven to 350 degrees.

Toss the eggplant cubes in 1 tablespoon of salt and let rest for about half an hour while you prepare the rest of the ingredients. Rinse and drain well. Spread the eggplant out on a baking sheet lined with foil and toss with 2 teaspoons oil. Roast for 35-40 minutes, tossing halfway through, until it begins to turn golden brown.

Place the zucchini cubes, onions and green beans out on a second foil lines baking sheet and toss with 2 teaspoons oil. Roast alongside the eggplant for 20-25 minutes, tossing halfway through, until zucchini begins to turn golden brown. Remove baking sheet from oven and set aside.

Add all the ingredients into a Dutch oven type pot. Bake in the oven, checking occasionally until it has reduced to a thick chunky stew, about 20-30 minutes. Taste and adjust salt and sugar. If the mixture is sour add baking soda a 1/8 teaspoon at a time. Cook for 5 more minutes. Just before serving, toss with basil. Serve warm or cold. Store in a clean glass jar. Caponata can last several weeks in the refrigerator this way.

Berry Ice Cream

At this time of year, I love to eat ice cream. Personally, I can eat any chocolate ice cream. However, after dinner I will give in to vanilla. I will use any fresh berries I have in the house.

3 cups mixed berries such as strawberries, raspberries or blueberries

¼ cup sugar

½ cup water for the berries.

2 tablespoons of cornstarch

2 tablespoons cold water to mix with cornstarch

Whipped cream

Pour sugar over berries and allow to sit for one minute.

Mix cold water and cornstarch until it is completely dissolved. Pour into berries and heat until boiling, stirring constantly. Let berries cool.

Place ice cream in your favorite dishes. Top with berries with whipped cream. You can add a bit of your favorite liqueur (such as Irish cream) over the berries, then add whipped cream.