Whether you grow your own tomatoes, buy them at a farmers market or grocer, or rehydrate dried tomatoes, the flavor of these delicious fruits is loved the world over.
Because tomatoes are so popular there are tons of recipes on how to cook them, eat them or preserve them. This category scratches the surface of tomato recipes, with a focus on heirloom tomatoes.
Whether heirloom tomatoes or hybrid tomatoes, the recipes make the best of either!
Home-grown beats store-bought every time, and that goes for salsa as well! If you’re short on space but would still like to be able to dip your tortilla chips in a homemade salsa made from veggies grown on your own balcony or deck, why not whip up a little salsa container garden? Here’s how to …
Read More about Grow a Salsa Container Garden & make Salsa Roja all Summer
There is no comparison between the sad tasteless grocery store tomatoes of winter and the fresh summer tomatoes which are packed with umami, a bit of sweetness and a touch of acid. There is an option however for that fresh tomato taste in winter. Dehydrating mid-summer tomatoes in their peak and then grinding them to …
Read More about Preserving Tomatoes as Dehydrated Tomato Powder
An heirloom tomato crostata (aka glaette) is a beautiful, savory way to enjoy the waning days of Summer tomatoes. The crust is an easy biscuit dough, but if you want truly quick and easy, pick up some store-bought pastry dough. Just be sure and use the tastiest, freshest tomatoes available, heirloom tomatoes if possible. Top …
Read More about Heirloom Tomato Crostata (or Galette): a Freeform Tart
While visiting our daughter in Andalusia Spain we discovered the ubiquitous “tomato bread”. Everywhere we went it was served as breakfast. All you need for this delightful breakfast is a good tomato, some crusty bread, olive oil, and a clove of fresh garlic. Oh, and a box grater helps! Jump to: RECIPEIngredients and SubstitutionsIs it …
Read More about Breakfast Tomato Bread: Food Memory from Spain
The basil pureed into the mayonnaise is the secret ingredient that takes this classic BLT over the top. Simple Summer fare that can’t be beat. How to Make the “Best” BLT If you’re going to keep the BLT simple and classic, you want to use the best ingredients possible. Here’s what to look for: Sourdough …
Read More about Best BLT (with Basil Mayo)
I always wondered whether a mocajete (aka mortar & pestle) truly made a difference or whether it was just another item to take up space in the kitchen and something else to clean. Well, this fresh salsa roja, made with seasonal heirloom tomatoes and a few other fresh ingredients made me a true believer. …
Read More about Fresh Salsa Roja Recipe using a Molcajete
Lentil soup in and of itself can be pretty bland, so it’s key to experiment with assertive flavors. I like smoky flavors so I used smoked paprika and smoked tomatoes in the recipe below for “Smoky Lentil Tomato Soup”. Jump to: RECIPE | Different Lentil Varieties | Adding Flavor with Spices Vegetarian vs Pesco Mediterranean …
Read More about Smoky Lentil Spinach Soup
Romesco is one of the sauces I use often to enhance Slow Carb Diet (4-Hr Body) dinners. It is a tomato and red pepper sauce, thickened with ground almonds. It originated in Catalonia, Spain where it is traditionally used with fish, poultry or potatoes. I use it to enhance all kinds of protein dishes, as …
Read More about Spanish Style Roast Pork with Homemade Romesco Sauce