by Virginia Willis in In Season, Recipes, July 11th, 2014
by Victoria Phillips in In Season, Recipes, August 31st, 2011
Tomatoes, eggplant and peppers are members of the nightshade family. There’s something a bit sexy about those nightshades; maybe it’s the deadly yet beautiful part …. Tomatoes are, in fact, a fruit, but their affinity for other savory ingredients means that they are usually classed as a vegetable. Fruit or vegetable, they are a rock-solid part of summer down-home comfort.
Fresh tomatoes are only ever good in summer. There is nothing as wonderful as the full flavor of a garden-ripe tomato — and there is nothing as sad and disappointing as the insipid, lifeless flavor of a tennis ball-like tomato held in cold storage and shipped in a case from the other side of the world. I don’t eat those atrocities and strongly suggest that you don’t either. So, when it’s tomato season, I vigorously support eating those glorious ripe ones as often as possible.
by Maria Russo in Recipes, July 15th, 2011
It’s week four of our season-long garden party, Summer Fest 2011, where we welcome food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. So far, we’ve delved into cucumbers and peaches.
As summer’s stifling heat slowly gives way to fall’s refreshing breezes, throw an outside dinner party with tomatoes front and center.
It’s the perfect time to showcase meaty summer tomatoes, dripping with succulent juice and pulpy seeds, in simple appetizers your guests will surely want seconds of.
Start off simple with Rachael’s Tomato and Shrimp Salad With Horseradish Dressing. Large beefsteak tomatoes brighten the plate, while the shrimp adds a heartiness that isn’t overly filling. Whip up Giada’s Calamari, Tomato and Caper Salad in 20 minutes or less for a dish that’s simply executed with lots of fresh lemon, salt and pepper.
It’s that time of year again: Your green garden tomatoes have developed a warm, flushed color seemingly overnight and even the teeniest cherry and grape tomatoes have suddenly taken on a more plump and robust shape. Soon your garden — and the grocery store produce section — will be overflowing with the sweetest, freshest tomatoes of the year. Browse some of Food Network’s favorite tomato-centered recipes and take advantage of this in-season fruit (not vegetable!) while it lasts.
Food Network Magazine’s Heirloom Tomato Pie (pictured above) is baked atop a buttery, cheesy crust, filled with a savory tomato-onion-fresh herb filling and baked until golden brown. Serve this bright and colorful pie as a healthy brunch or light lunch option.
Browse more fresh tomato recipes »