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.
I have out-of-town company coming for the weekend and like to have delicious bites on hand for breakfast and snacks. My Chocolate Chip Banana Bread is always a big hit. I like to use dark chocolate, which is a nice contrast to the banana.
If you like carrot cake then chances are that you’ll like Zucchini Cake.
Delicious Tabouleh Salad is an excellent way to use up summer tomatoes. Tabouleh is an Arab Middle Eastern vegetarian dish traditionally made with tomatoes, finely chopped parsley, mint, bulgur and onion, and seasoned with olive oil, lemon juice, and salt.
At this time of year many gardens are bursting with zucchini. Making Pickled Zucchini Salad really helps to use up that late summer squash and keeps for about a week in the refrigerator.
I have always been a “do it yourself” kind of gal. If I can make it myself then I will. Store-bought versions of Chocolate Hazelnut Spread just can’t compete with the homemade kind. Spread it on everything from toast and pretzels to banana pieces and shortbread cookies.
Pickled Mushrooms are super easy to make and are perfect on salads or on a festive relish tray.
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.