Few can resist taking a bite out of a fresh-picked local tomato, and now that tomato season is in full bloom, heirloom varieties are at their ripest. Unlike their conventional, dull-flavored cousins, these summer beauties melt sweet, summer-fresh juices into your mouth.
We’re celebrating the juicy tomato this week (can you tell?). In honor of this yummy summer treat, I went to my farmers’ market and bought every kind of tomato I could find and then set out to make some simple, classic dishes. Here’s how I made out.
Crushed, diced, whole, stewed, tomato paste and sauce — there are so many canned tomato varieties filling market shelves. Here are some tips for which to use and a few reminders on why you should always check the labels.
You may know that the more you cook a food, the more you destroy its nutrients, but is that true for tomatoes? Not exactly. In fact, some nutrients increase when you cook tomatoes, while others drop off. So what’s a tomato-lover to do?
When I go tomato shopping at the supermarket, I rack my brain trying to figure out which tomato to buy based on per-pound cost (out of season they get very pricey). Luckily, these red gems are in season right now and available at your farmers’ market. Here’s the low-down on varieties you may find and some creative ideas for using them.
Pick up a few pints of cherry or grape tomatoes to make this quick dish. Tomatoes are an excellent source of the antioxidant vitamin C, and fresh basil, parsley and thyme add in some vitamin K and potassium. The tomatoes in this salad are gently warmed, which enhances their sweetness and makes them a nice complement to chicken, fish or scrambled eggs.
Get recipes and food ideas, TV highlights, sweepstakes and contest news delivered directly to your email.
Coconut Chicken With Pineapple-Chili Salsa
Trail Mix Citrus Pilaf
Purple Potatoes with Rosemary and Olives
Orange-Glazed Carrots
