Fast and fresh, this beautiful summer recipe will be your to-to for the season.
Roasting brings out the juices and garlic intensifies the flavor. Eat on their own or toss with pasta.
Summer fresh tomatoes are incredibly delicious. Chop and mixed with minced garlic, fresh oregano and balsamic vinegar, and piled onto crisp toast, fresh tomatoes become a sophisticated bruschetta, a perfect prelude to dinner on a sultry summers’ night.
September is a great time to take advantage of beautiful late summer ripe red tomatoes. Tomatoes can easily be melded into a marvelous marinara, fragrant with fresh basil and rich with the restorative powers of fresh garlic and onion. Store sauce in freezer containers and freeze for up to 3...
This easy Tomato Tart is perfect for fall lunches, dinners, or mid-day snacks.
I’ve had a bumper crop of tomatoes this year and love to make this easy soup. All you need is a blender or food processor. I typically use a hand blender for this recipe, but you don’t have to. Be careful with the amount of salt you add. I recommend...
Plum and other oblong tomatoes (such as San Marzano) have small cores, which are ideal for sauce. For other tomatoes, start with a couple extra.
Make the most of your local summer tomato bounty. Heirlooms should be heavy for their size, be supple but not soft, and have no blemishes. Cracks are A-OK though.
Here is a delicious and simple recipe that harnesses the pure essence of the tomatoes, that can be used either as a light garnish for grilled fish or as a refreshing drink. You may even want to try it in a Bloody Mary.