There are a million ways to stuff tomatoes. This one is adapted from one offered from the folks at Serenbe Farms.
Stuffed Tomatoes
Recipes
Sweet Corn Soup with Peaches
This is another recipe from Whole Foods.
Fresh Corn and Zucchini Cakes
This recipe makes about 12 little cakes. The recipe is from Whole Foods.
Grilled Flat-Iron Steak with Charred Tomato Butter and Grilled Succotash
This recipe comes from last August’s Fine Cooking magazine. Do you still have that bag of pink eye peas in your refrigerator? Then combine them with this week’s corn and make that succotash!
PIckled Peppers
And Shirley Yarbrough reminded me this week of two simple ways to preserve the peppers in your box. There’s nothing easier. These ideas work for the banana peppers and jalapenos. Not for the bell peppers.
Tomato Water
I loved that they’re still serving tomato water. It was the chef’s darling a year or two ago and has sort of disappeared. I had my doubts when I first heard of it, but it’s actually really delicious.
Squashed Tomatoes
A recipe from “Cucina del Sole: A Celebration of Southern Italian Cooking” by Nancy Harmon Jenkins.
Sweet and Piquant Tomato Jam
Here’s a different take on tomato jam.
Fresh Heirloom Tomato Soup with Cream
This recipe (and the next one) comes from Lynne Rossetto Kasper of public radio’s “The Splendid Table.” This recipe will freeze perfectly, great for winter when you just wish you had a box with 3 dozen gorgeous summer tomatoes. Peel the tomatoes or not, up to you.
Tomato Chips
This recipe comes from “The Heirloom Tomato: From Garden to Table: Recipes, Portraits, and History of the World’s Most Beautiful Fruit” by Amy Goldman. I haven’t tried this yet but for all those folks who love to make kale chips, maybe this is the summer alternative.