Who doesn’t appreciate the special joy of indulging in ripe, juicy, and flavorful tomatoes during the summer season? Summer tomatoes are highly anticipated by many food enthusiasts because they tend...Read More
Unripe, green tomatoes are very abundant in the spring as farmers and gardeners thin out their tomato plants. The unripe cherry tomatoes get pickled and the full-size tomatoes get fried....Read More
...picking, don’t refrigerate tomatoes. Leave tomatoes out at room temperature. A few more days of ripening deepens their flavor and helps to concentrate their natural sweetness. Keep cherry tomatoes on...Read More
...7 oz can of Dave’s Gourmet Seafood albacore, drained and flaked 1-14 ounce can of chopped tomatoes, or 3 medium tomatoes, diced, or 1 pint of cherry tomatoes, halved 1...Read More
...them.” INGREDIENTS: 1/2 inch slices of green (preferred when in season) or red tomatoes, Beefsteaks are preferable 1/2 inch slices of yellow onion 2 cups all-purpose flour OR cornmeal, seasoned...Read More
INGREDIENTS: 2 lbs. amaranth leaves, washed well 1-quart water 1 3/4 cup coconut milk 1 large onion, chopped 2 large tomatoes, seeded and chopped 1 tablespoon vegetable oil 1 teaspoon...Read More
...leaves, if desired METHOD: Heat the oven to 325°F. Place the tomatoes in a large non-reactive baking dish or a pan that will hold the tomatoes snugly. (I use a...Read More
...larger quantity of tomatoes. If you try to do it with less than 5 pounds, you will probably burn the tomatoes and the liquor will evaporate faster than you can...Read More
...may be surprised how many nice salads you can get from 3 or 4 large heirloom tomatoes and a basket of assorted cherry tomatoes. INGREDIENTS: 2 lbs. assorted tomatoes, sliced...Read More
