Perfect for a party and ultrasimple to prepare, homemade pico de gallo is a recipe you're bound to trot out time and time again. Fresh tomatoes are the star in this Mexican food staple, so seek out the best, juiciest ones you can find. We used roma tomatoes here, but feel free to substitute whatever variety looks ripest at market. Watch the video to see the technique behind this fresh salsa, then print out the recipe.
A combination of eggs, tomato, eggplant, fish sauce, and Edam cheese might sound bizarre — unappetizing, even — but before you shy away, let me implore you to give this savory and satisfying breakfast bite a chance. A ramekin-bound spin on poqui poqui, a Northern Philippines eggplant and egg scramble of sorts, this exotic option tastes fabulous rather than funky, as the fish sauce and Edam cheese add an umami punch rather than a domineeringly cheesy or fermented flavor.
Add to its virtues a solid dose of Summer vegetables, its ease of preparation, and a brunch-friendly nature, and it quickly becomes clear why you'll be singing its praises on first bite. If this creative take on an Ilocano classic is any indication of the quality of content tucked between the pages of The Adobo Road Cookbook, then I'll be coming back to this cookbook for further inspiration with fervor, and you should follow suit.
Our personal recipe for quick and easy tomato salsa is so addictive, you'll want to double up and make two batches — that's how fast it disappears. We'll show you how to make a true restaurant-style salsa, and let you in on a few secret ingredients that really enhance the natural flavor of tomatoes. Watch the video and keep reading to see the classic salsa recipe.
Like peanut butter and jelly, lamb and mint, or strawberry and rhubarb, tomato soup and grilled cheese were practically made to be paired with each other. Here, I've taken the combination one better and — inspired by the always charming and ingenious Ina Garten — melded two solid concepts (tomato soup with grilled cheese, and a crispy crouton garnish) to create a dish that really, truly may just blow your mind.
This combination is pretty darn hard to beat — like a comforting hug in a bowl — but is admittedly a bit indulgent. For days when you're looking for something a little less over the top, omit the grilled cheese croutons, and garnish per usual, adding a swirl of extra-virgin olive oil, and an extra pinch of red pepper flakes if you can handle the heat. Either way, this classic tomato soup is a soul-soothing must make.
In case you aren't yet acquainted with Marcella Hazan's iconic 3-ingredient tomato sauce, it is that good. If you're already a convert, carry on supping on this incredibly rich, well-balanced sauce; if you aren't, please (please!) simmer up a batch tonight.
Sure, the tomatoes (at least the canned ones) aren't going anywhere, but just think, each day you wait is one more day without a drop of this velvety sauce passing your lips. Now I get it, if you're anything like me, you too fear the overhyped, perhaps feeling that anything mainstream must be passé, or that your overblown expectations will surely exceed reality. Either way, cast all doubts aside, this sauce is not only stupid simple to prepare (three ingredients: that's it), it'll blow any and all competition out of the water.
Looking to preserve Summer's bounty of tomatoes for chilly seasons to come? Chances are, you've been advised to peel your tomatoes. While most fruits and vegetables are prepped with a few swipes of a vegetable peeler, tomatoes require a little extra TLC, due to their juicy delicate flesh. Luckily, the process is extremely simple, and requires no specialized equipment; keep reading to learn how.
'Tis the season for ripe, flavorful fruits and vegetables. Regardless of how you pronounce "tomato," right now, this fruit (yes — it's technically not a vegetable!) is at its brightest and most succulent. Eat one ripe right off the vine with a drizzle of quality olive oil — and when that's not substantial enough, use its sweet flavor profile to enhance everything from pastries to pastas. See some of our favorite preparations below, and check out all of our best recipes for tomatoes.
Gazpacho bloody mary
Heirloom tomato salad
Juicy and sweet, tomatoes are full of antioxidants such as lycopene and beta-carotene. They're also still in season, making now the time to use up the last fruits in your garden, or find them pretty cheap at the grocery store or farmers market. Aside from enjoying them alone, here are some healthy snack ideas using delicious Summer tomatoes.
Gluten-Free Quinoa Pizza Bites
If you're a pizza-holic, try these gluten-free quinoa bites, which are packed with fiber and protein. This savory recipe is made with cherry tomatoes and makes a delicious snack or appetizer.
Made with tomatoes, fresh basil, garlic, balsamic vinegar, and olive oil, this satisfying recipe for bruschetta is a cinch to whip up. Top it on sliced pieces of toasted baguette, and you'll feel like you're taking a bite right out of Summer.
Continue reading for another delicious tomato recipe.
A trip to the farmers market can be a bit mind-boggling with the wide range of heirloom fruits available these days. There's over 600 varieties of heirloom tomato seeds and a whole host of apple tree saplings available to farmers and home gardeners.
The options to cultivate and enjoy these late Summer/early Fall fruits are nearly endless and naturally involve some specimens with rather quirky names. When browsing a seed catalog, we came across names ranging from Arkansas Black to Zogola, and nearly everything in between. We're curious, is your fruit nomenclature up to snuff? Take our quiz and see if you can discern which varieties are apples and which are tomatoes, based on name alone.
Watermelon and feta, radishes and butter, mangoes with chili and lime: along the way, I've discovered that certain elemental combinations seem to sing perfectly in tune with balmy weather. Here's another one I'd like to add to the list: tomatoes, mayonnaise, and toast.
The TMT follows a simple equation: crunchy toast plus creamy white sauce plus sweet and acidic tomato equals euphoria. I'm not a huge mayonnaise fanatic, but in this open-faced treat, it adds an element of Southern comfort, while also playing to a certain sense of nostalgia.
Any of the components can be played around with; sub in cherry tomatoes or even fried green slices. Or reach for a garlicky aioli — if you're a true mayo hater, olive oil works nicely, too. Rye bread, sourdough bread, and wheat bread all stand up nicely, but avoid choosing a bread that's too crusty. My favorite combo: giant red brandywines, whole wheat bread, and a generous slather of Hellman's mayo. What's yours?