Tomatoes are so good fresh from the garden and sliced for a salad, sometimes we forget about their versatility. But from soups and salsas to sauces and so much more, tomatoes can be a key ingredient in your dinner tonight.See Popular Tomatoes Recipes
In 1994, I was up to my elbows in tomatoes, developing recipes for a cookbook about (you guessed it) tomatoes. There isn't a more versatile or anticipated bit of produce from the garden. Everyone waits and wants that irreplaceable silky texture and rich, sweet flavor from a truly ripe tomato.
Tomato time is here, and if you've been waiting patiently for your garden to peak before cooler weather moves in, you're in luck. The key now is to find fresh uses for all your tomatoes without getting bored. Stick to the classics to start.
"We HAVE to order the homemade pickle assortment," my friend informed me. We were in Madison, Wisconsin, at a famous restaurant -- famous for its cheeses, which was what I really wanted to try. I was thinking "creamy indulgence" not "sour vegetables."
The "low and slow" cooking method concentrates and intensifies the flavor of these oven-dried tomatoes. Use them to make the most of summer tomatoes.
Tired of ordinary pasta? Tonight, try this mouthwatering polenta topped with a wild mushroom-tomato sauce. It makes a tasty alternative pasta dinners.
Cooked for hours at a low temperature, these tomatoes develop the concentrated flavor of sun-dried but retain the juiciness of the fresh-off-the vine kind. Use them in salads, pastas, bean dishes and soups, or puree for an instant sauce.
A freshly made BLT may not be perfection, but it comes pretty darn close. Delicious bacon, crisp lettuce and gorgeous, juicy tomato slices? Summer just wouldn't be the same without it.
Italian cuisine is known for its simplicity, with most dishes -- like this wonderful Grilled Fennel and Tomatoes -- featuring a few ingredients presented with spectacular perfection. Easy to make, but with the potential for endless fiddling. Good stuff.
You've heard it before -- Italian food is all about great quality ingredients, and it starts at the market (or in the garden). A perfect example is Insalata Caprese, that simple combination of the most delicious tomatoes, creamy mozzarella, and bright, fresh basil -- with nothing more than a drizzle of olive oil and some salt and pepper. (For the record, Italians would never add vinegar.)
The Acton-Boxborough Farmer's Market has been serving up fresh produce to its local communities in the Boston suburbs since 2009. The market runs seasonally through October 12, and as the weather begins to cool off in preparation for early fall, the late summer veggies are coming in ripe off the vine. Last week, we called up Rosie DeQuattro at the farmer's market and asked her what the best picks will be in the closing weeks of the summer season.
Homemade ketchup is so easy and flavorful, especially when you add a splash of bourbon to the tomatoes. It's a perfect topper for a steak dinner.
These bite-size appetizers bring festive red and green color to your holiday table.
This meatless main features flaky puff pastry topped with roasted tomatoes and onion, and lots of shredded mozzarella cheese. It's so good, it will have everyone craving vegetarian fare.
Heirloom tomatoes, black beans, corn, and cilantro come together in this quick Mexican-inspired salad that's perfect for a BBQ or light summer meal.
When you find a good deal at your grocery store, it's smart to stock up -- but it can be a challenge to find new, tasty ways to use up all those good bargains. Each week, we bring you three original (often surprising!) recipes that feature the types of ingredients you're likely to find on sale.
Roasting the tomatoes, garlic and onions makes this soup especially flavorful. After the veggies are roasted, all you need is 35 minutes and you've got a robust, rustic-style soup.