Look at these beauties! The Early Girls are still going in my garden. In fact, I have more tomatoes than I know what to do with and suspect you might too. Here are some ideas for preserving your tomato harvest. If you take time now to do some slow roasting and stewing, you will reap […]
A visit from my parents-in-law yielded pounds of Roma, Early Girl and Purple Prince tomatoes. Organic, fresh and home grown, they don’t get better than this. In celebration, I wanted to make a light and summery sauce for pasta, so I turned to Pim’s Super Quick and Fantastic Tomato Sauce. I used fresh basil, red pepper flakes and sherry vinegar to boost the flavor of the tomatoes. It is indeed fantastic!
Read more for links to other great recipes featuring fresh tomatoes that will deliver the taste of summer to your table. Enjoy!
Most jarred marinara sauces contain sugar. It’s so not necessary. Why not make your own marinara? It’s delicious, simple, freezes well, and can be used for pizza, lasagna, or pasta. This sauce is a bit chunky. If you want it smooth, simply allow it to cool and puree it in the pot using a stick blender. When the season permits, this is a great recipe for tomato sauce made with fresh tomatoes – enjoy!
Yield: 6 servings (about 4 1/2 cups) This gazpacho is surprising in many ways. The brilliant color reminds you that tomatoes aren’t just red. If you are working with cherry tomatoes like we did for the SOL Food Festival, just add them whole to the mix and purée them in the food processor. No chopping required. […]
Yield: 4 servings This salad is simple, refreshing, delicious – and sophisticated. It makes for a great great starter, or side dish for grilled meats. If you don’t have sea salt (it’s worth it – give it a try!), you can substitute kosher salt, or use 1/4 teaspoon table salt. Ingredients: 4 cups cubed watermelon 2 cups yellow heirloom tomato, […]
