The recipe is pretty basic and can easily be adapted to suit your needs. Too hot in your neighborhood to turn on the oven? Slow-cook the tomatoes on the grill. Don't have a food processor? Use your favorite store-bought pesto instead of making your own.
However you make it, you've got to give this scrumptious burger a try. With its juicy tomato, garlicky pesto, and melted mozzarella, it's like the ultimate tomato sandwich. Keep reading for the perfectly seasonal recipe.
Compared to the produce stars of Summer, I'm looking at you heirloom tomatoes and corn on the cob, eggplant is somewhat of a sad little sister. Rarely does it get the recognition it deserves and it's normally served fried or in expected preparations like eggplant parmesan. However this earthy purple vegetable, that's in season from May through October, is an excellent ingredient in this hearty chopped salad.
The delectable recipe combines chunks of eggplant with tomatoes and zucchini. It's seasoned with a generous amount of fresh oregano and just before serving, all the veggies are tossed with bread crumbs and salty feta cheese. The resulting side dish is so flavorful and satisfying that even self-proclaimed eggplant haters asked for seconds when I served it. You've got to add this delicious vegetarian dish to your repertoire, so get the recipe now.
- Keep unripe green tomatoes, stem side down, in a paper bag or single layer in a cardboard box in a cool area until they turn red in color.
- Perfectly ripe tomatoes, fresh from the garden or farmers market, should be kept at room temperature, on the counter away from sunlight, in a single layer, not touching one another, stem side up. Consume within a couple of days.
- Overripe tomatoes that are soft to touch with very red flesh are best kept in the fridge. The cold air will keep the tomatoes from ripening more and they should last for another three days. Before eating refrigerated tomatoes, take them out of the fridge and let them come to room temperature. This will allow the fruit to develop some of the flavor it has lost due to refrigeration.
What's your method for storing Summer's bounty of tomatoes?
Make the most of Summer tomatoes by cooking up one of these healthy tomato recipes. Warning: once you have a fresh Summer tomato, it's going to be hard to go back to the mass-produced varieties that are available year-round. Besides tasting yummy, tomatoes are also good for you. And, remember, don't be shy with that olive oil! Adding healthy fats to your dish, brings out a tomato's antioxidants, lycopene, and beta carotene.