by Allison Milam in Entertaining, In Season, July 10th, 2013
by Andrea Albin in Food Network Magazine, September 28th, 2012
A good tomato sauce, a piping hot slice of margherita pizza, the iconic tomato soup — all of these are made possible by the juicy tomato. Tomatoes add richness to any number of home cooked dishes, whether roasted until the skin falls off or stewed into a multipurpose sauce. Though tomatoes have worked their way into our everyday lives, today we’re viewing them from a different angle. When you’re entertaining this summer, showcase the sophisticated side of the tomato, in all of its in-season glory.
As an appetizer, have guests smear Food Network Magazine’s Spicy Tomato Jam and goat cheese on a fresh baguette. Or create mini pizzas for a bite-sized starter. Giada De Laurentiis uses a cookie cutter in her recipe for Pizzette with Gorgonzola, Tomato and Basil, which will disappear the moment they’re set out.
Imagine slicing into Food Network Magazine’s picturesque Heirloom Tomato Pie (pictured above), with its red and yellow hues amplifying any main dish it meets. Or in Food Network Magazine’s savory Tomato Cobbler, fresh dough and a rich tomato filling reach bubbling perfection together in the oven.
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by Food Network Magazine in Food Network Magazine, How-to, August 28th, 2012
The September issue of Food Network Magazine is chock-full of tomatoes. Stuffed Cherry Tomatoes, Tomato Caesar Salad With Bacon-Parmesan Crisps (pictured above) and Fried Green Tomato Sandwiches are just a few of the must-try tomato recipes in the issue, but I’d like to add one more to your list: my ideal tomato salad.
It’s nothing more than sliced tomatoes and quick-pickled red onion dressed in a little of the pickling liquid and some good olive oil, but it’s incredible any day of the week. The acidity of the onions complements the tomatoes without overpowering them, while the body and slight sweetness of the olive oil round everything out.
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by Laura Loesch-Quintin in In Season, Recipes, August 1st, 2012
Hot tips From Food Network Kitchens’ Katherine Alford:
Taste your tomato seeds before using them in a dish: Sometimes the seeds are bitter and can overpower subtle flavors, like the summer squash and wax beans in Food Network Magazine‘s Fettuccine With Summer Vegetables and Goat Cheese. If your tomato has bitter seeds, place them in a strainer along with the pulp, then press out and use the juice only; discard the seeds.
(Photograph by George Doyle/Getty Images)
by Alex Guarnaschelli in Food Network Chef, Recipes, June 12th, 2012
We’re teaming up with food and garden bloggers and our friends at HGTV Gardens to host Summer Fest 2012, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Today we’re exploring tomatoes.
Come August, tomatoes — heirloom, beefsteak, cherry and more — hit their peak. Plump and juicy, they scream summer with their sweet, slightly acidic flesh and bright hues. Perfect for summer salads, there’s arguably no combination more classic than a simple caprese brimming with ripe tomatoes, creamy mozzarella and fragrant basil. But, tomatoes’ versatility far surpasses the realm of summer salads. In fact, they’re fantastic in soups, pies, pastas and sides. Just give one (or more!) of these easy cooked tomato recipes a try.
If you plan on planting your very own tomato patch, be sure to check out HGTV Gardens for great tricks like mulching tomato plants heavily with hay or leaves, and tips like pulling off stem tops to prevent puncturing fruit when stacking. Before you get cooking, be sure to choose firm, noticeably fragrant and richly colored tomatoes that are free of blemishes. Store them at room temperature and use them within a few days.
Hosting a casual garden party? Pass around Rachael’s Roasted Tomato Bruschetta for a simple hors d’oeuvre. Ina’s Roasted Tomato Basil Soup and Roasted Tomato Caprese make for a sweet start to any meal. Food Network Magazine’s Heirloom Tomato Pie (pictured above) serves as a bright main that needs nothing more than a leafy green salad in accompaniment.
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by Victoria Phillips in In Season, Recipes, August 31st, 2011
This is a good recipe when you feel like having a few late spring-early summer tomatoes when they are not yet at the height of the season. I find this is a simple and tasty way to extract the maximum flavor from them. I like to take my time with this recipe and work with the grill when it’s not so hot. I really like grilling something and blending that charred flavor into others. That’s why I dig this soup.
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by Alex Guarnaschelli in Food Network Chef, Recipes, August 30th, 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.
by Maria Russo in Recipes, July 15th, 2011
Every week, Alex Guarnaschelli, host of Alex’s Day Off, shares with readers what she’s eating — whether it’s from the farmers’ market or fresh off the boat, she’ll have you craving everything from comfort food to seasonal produce.
If you had asked me to make this salad combination a few years ago, I would have been horrified. Ginger and tomatoes may seem natural to some people, but to a closet Francophile, the ginger feels like a senseless crime against tomatoes. It took eating a salad with these elements to convince me I was wrong. I never considered the almost-spicy heat that ginger contains. I love fresh chiles with the sweetness of tomatoes and how ginger functions in virtually the same way. Celery also offers an amazing crunchy texture.
What kind of tomatoes do I use? I love all tomatoes and buy whatever looks best. I will admit, I particularly love Sungold tomatoes — they are so sweet and have a great texture.
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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.
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