August 2010 Desktop Calendar

August 2010 Desktop Calendar

At the beginning of every month, I am offering C&Z readers a new wallpaper to apply on the desktop of your computer, with a food-related picture and a calendar of the current month.

Our calendar for August is a picture of slow-roasted tomatoes (tomates confites in French), a fine way of preserving a glut of fresh tomatoes, if such is your delicious plight.

It’s simple, really: you just bake halved tomatoes for a few hours in a low oven, and the process leaves you with scarlet half-moons that pack a tomato punch, ready to be thrown later in salads, sandwiches, pasta, and assorted dips and spreads. (See recipe details.)

What about you, what’s your favorite way to deal with too many tomatoes?

Instructions to get your calendar are below.

Here’s how it works:

1- This link will open a new window (or tab) displaying the right wallpaper image for your screen.

2- Right-click (or ctrl-click for some Mac users) on the image, and chose the option that says, “Set as Desktop Background”, “Use as Desktop Picture,” or something to that effect — the exact wording will depend on the browser you use.

3- If the image does not fit your desktop background neatly, you may have to go to your preference screen (on a Mac: System Preferences > Desktop & Screen Saver > Desktop; on Windows: Control Panel > Display > Desktop) and choose “Fit to screen” as the display mode of your background image.

4- Enjoy!

[Note: Readers of this blog live all around the globe, and I am unable to provide localized versions of the desktop calendar at this point. This is why I’ve opted for the international standard, by which a large majority of countries abide, and which states that Monday is the first day of the week.]

Things Clotilde Loves

Kuvings Slow Juicer
Kuvings Cold Press Juicer

Fresh cold-press juices made easy!

  • $429.99 / 435€
De Buyer Crêpe Pan
De Buyer Skillet and Crêpe Pan

Extra durable, eco-friendly, and made in France

  • From $39.95
  • I make condensed tomato soup and put it up in pint and quart jars when I have extra tomatoes. EVER so much better than store-bought!

    Interesting about the calendar. Since the Bible says Jesus rose on the first day of the week and most Christians say that is why they worship on Sunday, I guess they all need to switch services to Monday!

  • Anna

    How should these be stored? I have a huge backyard crop coming

    Thank you


    • The recipe offers instructions for freezing. Some people can them, too, but I’ve never done it so I can’t offer advice.

  • Zoe

    Thanks so much for the background :)
    I’ll change it every month with you. Great high quality image. Thanks again.
    I’m a newcomer to your blog and am enjoying it very much. Keep up the good work :)

  • I too slow roast tomatoes and they last for months, great in sandwiches, salads, pastas, etc. But I recently ran across a new way to use tomatoes you may find as pleasantly surprising as I did … Tomato Tarte Tatin from bon appétit, a magazine here in the states. Check it out.

    • Interesting recipe! I also make a tomato tatin (the recipe is in my cookbook) but it’s a savory one, with fresh cheese and black olive tapenade. I’ll have to try it as a dessert sometime!

  • Caroline

    Thank-you, Clotilde!
    My tomatoes have just started to ripen here in Los Angeles (it’s been a weird summer and I planted late). I’ll look forward to trying some of your recipes. You always put such an interesting spin on things!
    Is there a distinction made between heirloom and hybrid tomatoes in France?

  • I have just grown more tomatoes than ever! Unfortunately gerd has descended and I am not able to eat any of them, nor dairy, peppers or black pepper, onions, citrus garlic, Just say it, the mainstays of my diet.
    What might you suggest? Je suis desolee’!

  • With 2 1/4 lbs, you can make an amazing tomato pie (deep-dish, with a double-gruyere-crust). We try to make at least three during the season, when tomatoes and basil are abundant.

  • Thanks for the calendar! Great website.

  • Darice

    Wow! Best desktop/calendar ever. I’m loving summer and the fresh produce . . . can’t get enough of the tomatoes. No matter what you do to preserve them, they are never quite as good as they are TODAY! Can’t eat ’em all, though, so they are getting slow roasted. I’m eager to try the “Tomato Tarte Tatin” . . . I’ve always made a stewed tomato recipe (sorry, no measurements, I always just go for it) where you saute chopped onions in butter, add brown sugar, cloves, broken cinnamon sticks, bay leaf, freshly ground salt & pepper, and peeled/cored tomatoes. Spoon the “goo” over the tomatoes, cover, and simmer. Turn & re-goop the tomatoes, simmer a little longer and serve. Wonderful . . . not quite dessert, but close enough that I know I’ll love the Tatin.

  • I love this wallpaper for August – so befitting for the month and season! ;)

  • Laura

    Beautiful! I often make pasata with my tomato glut. It is so versatile and really captures that fresh picked tomato flavour. I also really enjoy fresh tomato, basil and blue cheese soup.

  • Elise

    These look wonderful! (basically oven-dried tomatoes, rather than sun-dried tomatoes, but they could be used in the same way, right?)

    But gotta say, my favorite way to enjoy perfectly ripe summer tomatoes is fresh. And I am not at all above enjoying them for breakfast, lunch AND dinner when they are in their prime. In fact, for breakfast this morning I had a slice of homemade “english-muffin bread” toasted with a thin layer of cream cheese topped with tomato slices and seasoned with salt and freshly ground pepper. It was so simple, fresh and good that I had it again for dinner. :) Yum! I love summer!

  • Sophie

    Thanks again, Clotilde! This reminds me of the time I made your tomato tatin from your cookbook for my parents. They loved it! I need to make it again sometime! :)

  • If I’m stuck with tomatoes, I make a tomatoe curry with pureed brown onions, garlic, corriander leaves, turmeric, salt and red chili.

  • Homemade tomato sauce for the rest of the year, lots of fresh salsa, zucchini and tomato soup and plenty of fresh salads!
    Here in the Ojai valley (California), despite local gopher attacks, we are literally knee deep in ripe red tomato plants. Tomatoes are one of those vegetables too tender to pick and transport. I have never had one from a store that is as good as from the garden.
    Bell peppers are also in season. We have been have been making a tomato and bell pepper salad inspired by our favorite local restaurant Boccalis.
    Slice thick rounds of tomatoes and layer over a plate, salt and pepper. Cut thin rounds of raw red and/or white onion and green bell pepper and layer over the tomatoes. Pour a generous serving of olive oil and salt or vinaigrette over the top and serve with garlic bread. The thin crunch of the bell pepper and onion is a great compliment to the fleshy tomatoes! Bon App’

  • Rachel

    My two favorite ways to deal with loads of tomatoes (besides oven-drying them) are roasted tomato soup or, if it’s just too hot to consider turning on either the stove or the oven, gazpacho. Or any number of salads (Greek salad, panzanella, caprese, fattoush).

    The mentions of a sweet tomato tatin reminded me that I have two recipes for tomato crumble (in a French book of crumble recipes) – one savory and one sweet! I always thought the sweet one looked too weird to consider trying, but now I’m starting to have second thoughts…

  • One of the things I like to do with surplus tomatoes is to make a soup using a Delia Smith recipe. It is based on tomato, celery and apple so helps use surplus apples at the same time. It is really delicious.

  • Thanks for this latest calendar that’s brightening up my computer room :)

  • Stiv

    yes, one of your best desktop calendars yet!

    I too make oven-dried tomatoes – they are great on sandwiches!

    To dry them I use the recipe outlined in the cookbook “Once Upon a Tart” from the bakery of the same name in NYC.

  • Denny A.

    Last year I spent a few weeks in central Turkey (Cappadocia) visiting friends who, along with everyone else in their village, would slice fresh tomatoes thinly (8mm) and spread them out on a sheet on a flat roof. Three days under hot sun, turning them every day, yielded up some fantastic and intense tomato chips!

    When I got back to my garden in the south of France, with zillions of ripe tomatoes begging for care, I tried the Cappadocia technique and I confirm that it works in France, too. Delicious tomato chips, only solar energy inputs, keeps 3 months in the proverbial cool, dark, cupboard.

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