I think this recipe originally came from Better Homes and Gardens magazine. Substitute your fresh tomatoes for the canned ones if you like.
Slow Cooker Beef and Butternut Squash
Tomatoes
Stuffed Tomatoes 2
What? You’re weary of tomato sandwiches and tomato salads and ……
Ok. Try this recipe from Prevention magazine’s “The Healthy Cook.”
Cucumber, Onion, Tomato and Tahini Sandwiches
This recipe is adapted from an idea I saw from Whole Foods. Squeezing out the seeds and pulp from the tomato will keep your sandwich filling from becoming soggy.
Tomato and Peach Salad
Have you noticed more and more restaurants are including fruit in their salads? Of course, tomatoes are really a fruit, but peaches, blueberries and strawberries are making their way into more salads than ever before. Love this combination of tomatoes and peaches, both available in abundance right now. Peel your tomatoes and peaches or not, up to you.
Tomato Marmalade
This recipe is adapted from The Blue Chair Jam Cookbook by Rachel Saunders (Andrews McMeel Publishing, LLC, 2010). Marmalades are not instant preserves, you have to make them over two days, but you can easily arrange the timing to suit your schedule.
Makes 11 to 12 8-ounce jars, but you can cut this recipe in half.
From the book: “Tomato marmalades are the perfect partners for crackers, cornbread, or sourdough. They have a long history in the United States, where they were traditionally seen as a way to use up extra fruit during summer’s long tomato season. Like tomato jam, they tended to be heavily spiced with cinnamon and cloves. For this lighter version, I have introduced saffron into the mix. The result is magic.”
That said, the saffron is totally optional.
Chicken Cutlets with Bell Pepper Ragout
This recipe is adapted from Fine Cooking magazine, one of my favorite sources.
Stuffed Tomatoes
There are a million ways to stuff tomatoes. This one is adapted from one offered from the folks at Serenbe Farms.
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.