A recipe from “Cucina del Sole: A Celebration of Southern Italian Cooking” by Nancy Harmon Jenkins.
Squashed Tomatoes
Vegetables
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
Kaye’s Okra Fry Bread
Never thought I’d be sharing a recipe from Paula Deen, but this one is really good and will convert even those “I don’t eat okra” types. The recipe gives directions for cooking these little cakes in a skillet, but if you have a griddle, that’ll be even faster.
Moroccan Squash and Bell Pepper Salad
This is for those of you who still have some zucchini or yellow squash hanging out in the vegetable bin. Or, save the recipe for the next time we get squash in our box. Sorry that I don’t remember where the original recipe came from, but the dressing is delicious. You’ll find lots of ways to use it.
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!
Watermelon Rind Relish
The next time we have a watermelon I’ll give you a recipe for making watermelon rind pickles, but love this idea from Fine Cooking magazine for a watermelon rind relish. No canning required! The recipe calls for 1/2 of a jalapeno, but of course you can vary that by the tolerance for heat in your household. Although I have to say, every jalapeno I’ve cooked with this year has been pretty spicy! This should keep pretty well in your refrigerator – maybe for a month? 1 (4-pound). watermelon