This vibrant gazpacho showcases organic summer produce by using ripe, seasonal heritage tomatoes. Garden Gazpacho is wonderful enjoyed outside as part of a picnic or to begin an alfresco dinner party. I like to use a mixture of red, yellow and orange tomatoes of different shapes and sizes to capture as many flavors as possible.
What to do with all of those tomatoes? Make this super easy pico de gallo recipe for a fresh side that goes with so many things.
My tomato plants are filled with ripe tomatoes that need to get eaten soon. If you’re lucky enough to get homegrown tomatoes you might want to make this easy no-cook dish.
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 months.
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 that you start out with a quarter teaspoon of salt and adjust if you decide to after tasting it several times.
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.