- #7: Tomato Salad
Tomatoes find their way on to salads and sandwiches without much consideration, but they deserve more attention for tomato week. Here are 10 fabulous nibbles where tomatoes are the star.
1.) Serve sweet and spicy tomato jam with whole grain crackers (or slices of toasted whole grain baguette) along with shards of sharp cheddar cheese.
Recipe: Tomato Jam
2.) Look for locally produced dried tomatoes at your local farmers market – it’s a great way to hold on to that tomato goodness for months.
Recipe: Sun-Dried Tomato and Goat Cheese Skewers
3.) Cherry tomatoes are the perfect size for skewers. Watermelon (also in season now) may seem like an unlikely match up, but the combo of flavors scream summer.
Recipe: Tomato, Watermelon, and Basil Skewers
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- Don't you wish these guys grew all year long?
To refrigerate or not to refrigerate? When to peel and seed? Proper handling of fresh tomatoes is trickier than it might seem. Our readers asked tomato questions on Facebook and Twitter , here are our recommendations.
This is prime time for local produce so get out to your local farmers’ market or farm stand where colorful and plump tomatoes are abundant. Choose large tomatoes that are free of bruises and heavy for their size (heavy equals juicy). For smaller cherry tomatoes, look for ones that are brightly colored with tight skins.
Don’t look only for perfectly round or red tomatoes. Oddly shaped, bizarre-colored heirloom and other unique varieties are some of the tastiest kinds! Learn more about the various heirloom varieties.
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- You say tomato, we say gazpacho.
Between the backyard garden, CSA deliveries, and compulsive trips to the farmers’ market – my kitchen is bursting with tomatoes and other goodies like cucumbers, onion and herbs. What’s one of the most tasty and healthy ways to use up lots of veggies? When life hands you tomatoes . . . make gazpacho!
Step 1: Choose your ingredients
Take your pick of favorite fresh seasonal vegetables and herbs. The only other ingredients needed are olive oil, a source of acid, tomato juice, salt and pepper. If you’ve got some day old bread lying around, use it to thicken the soup (see recipe below).
Classic veggie options include tomatoes, cucumbers, sweet peppers, onion and celery. Then add a flavor punch with fresh garlic and herbs like parsley, basil, chives or cilantro. Use a good quality extra-virgin olive oil and some acidity from fresh lemon or lime juice or vinegar like red wine, balsamic or sherry.
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- Tomatoes. We love 'em. (Who doesn't?)
For all you die-hard tomato fans, these babies are now in season! We’ve dedicated this week to celebrating these red gems. Pick some up during your next visit to the farmers’ market and whip up some tomato-licious recipes.
Tomatoes were introduced to Italy in the early 16th century but many folks feared they were poisonous since they belonged to the nightshade family (peppers, potatoes and eggplant also belong to this family). The French, however, felt differently about tomatoes and called them “pomme d’amour” (a.k.a. love apples). Colonists who settled in Virginia brought tomatoes with them, but they didn’t become popular until the 19th century.
Tomatoes are technically a fruit since they grow on vines. They come in various shapes, sizes and colors, too. Don’t be fooled into thinking they should all be round —check out some of the crazy tomato finds out there. Read more »
- Giada's Pizza With Fresh Tomatoes and Basil
We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week 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. To join in, check out awaytogarden.com.
You say tomato. I say . . . well I say tomato, too. I don’t actually know anyone who says to-mah-to. However you pronounce it, I think we can all agree that tomato season doesn’t last long enough. So until someone figures out how to extend fresh tomato season by another 10 months or so, here are 10 ways you can enjoy them while we have them, and even preserve some for later.
See all 10 tomato ideas »
We’re celebrating tomatoes this week on Healthy Eats, so we’re cooking up a classic. We’ve taste tested the jarred stuff, but nothing beats a homemade batch of tomato sauce loaded with vitamins C and A, potassium and the antioxidant lycopene. With tomato season in full swing, don’t let extra tomatoes go to waste!
Get our favorite tomato sauce recipes »
- Dana's Tomato Jam
When I have a surplus of tomatoes from my CSA, garden and trips to the farmers’ market, it’s time to make a batch of finger-licking tomato jam.It’s spicy, it’s sweet and it’s pretty irresistible. Spread it on sandwiches, whisk into salad dressing, or serve with crackers and some sharp cheddar cheese.
Get Dana’s Tomato Jam recipe »
- Paula Deen's Classic Gazpacho
Enjoy a refreshingly cool (and super-healthy) soup this summer. Make tomato gazpacho in honor of our in-season tomato celebration, or switch it up and use watermelon, red peppers or even grapes.
Get the recipes »
- Heirloom Tomatoes At The Farmers' Market
Juicy tomatoes are at their peak, and that means farmers’ markets are exploding with heirloom varieties. Heirloom tomatoes are special, because cultivators have saved the seeds and passed them down through the generations. They come in a range of sizes, colors and of course, flavors. We tested several varieties for taste and texture. Plus, a quick recipe for heirloom tomato sauce.
Photo gallery: Heirloom tomato taste test »
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »
More Tomato Coverage:
- Oven-Dried Tomatoes - Photo by Con Poulos/Food Network Magazine
This week on Healthy Eats, we’re celebrating the superstar of summer: the nutrient-packed tomato! These juicy, delicious beauties are at their peak, and we can’t stop eating them.
If you like store-bought sun-dried tomatoes, you’ll love them dried from the oven. Although they take some time to cook or bake, it’s pretty straightforward — cook those babies low and slow.
Get the easy recipe »