There are a million ways to stuff tomatoes. This one is adapted from one offered from the folks at Serenbe Farms.
Stuffed Tomatoes
Tomatoes
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!
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.
notes about tomatoes
Spaghetti with Pine Nuts, Tomato & Garlic Breadcrumbs
From the November 2003 issue of Fine Cooking magazine. I love this idea of using coarse breadcrumbs in place of cheese – and love, love, love the addition of pine nuts and raisins.
Lynne’s Gulf Red Snapper with Tomato Concasse
From Lynne Rossetto Kasper, the host of NPR’s “Splendid Table.” Perfect for using that fish you brought home from the fish market at the beach!