This Mediterranean Garbanzo and Feta Salad is a vibrant mix of creamy feta, briny Kalamata olives, and juicy cherry tomatoes, all tossed in a lemon–harissa dressing that packs a little heat. It’s hearty enough to serve as a light lunch yet elegant enough to accompany grilled lamb, chicken, or seafood. With its bold flavors and...Read More

This Roasted Tomato and Mint Salsa by Chef Mark Miller of Santa Fe’s legendary Coyote Cafe, embodies the vibrant contrast at the heart of Southwestern cooking — smoky roasted tomatoes paired with cool, fragrant mint. The blackened skins of the tomatoes lend a deep, earthy flavor, balanced by lime, serrano heat, and the freshness of...Read More

This vibrant, crowd-pleasing salsa celebrates fresh, simple ingredients at their best. Juicy ripe tomatoes, crisp onions, cilantro, and a squeeze of fresh lime come together with jalapeño, garlic, and warm spices for a perfectly balanced blend of zest and heat. Marinated overnight to deepen the flavors, this classic salsa delivers brightness, freshness, and just the...Read More

A Mediterranean twist on the classic Caprese salad, these Eggplant Caprese Packets transform simple ingredients—eggplant, fresh mozzarella, ripe tomatoes, and fragrant basil—into a warm, melty, and deeply satisfying dish. Lightly blanched eggplant slices wrap around the classic trio of tomato, mozzarella, and basil to form neat little parcels that are gently sautéed until golden and...Read More

Southern Tomato Pie is a beloved late-summer classic that turns ripe, juicy tomatoes into pure comfort. Baked in a flaky crust with basil, green onions, sharp cheddar, and a creamy topping, it’s part quiche, part savory tart. Serve warm or at room temperature with a crisp salad and a tall glass of iced tea. INGREDIENTS:...Read More

This savory tomato jam isn’t a true preserve, but a versatile condiment made from sweet peppers, tomatoes, onions, and herbs slowly cooked down until rich and jammy. It’s perfect as a topping for grilled meats, a spread for sandwiches, or a flavorful companion to cheeses and crusty bread. A touch of vinegar balances the sweetness,...Read More

Don’t be intimidated by the length of this recipe for tomato liquor—it’s actually a very simple process, just described in detail so you can get it right the first time. I call this “liquor” because it’s almost a distillation of pure tomato flavor. It has countless uses: boosting pasta sauces or soups made with lackluster...Read More

Gazpacho is the perfect way to celebrate late summer’s bounty of ripe, dry-farmed tomatoes, colorful peppers, cucumbers, and fresh herbs found in abundance at farmers’ markets. Originally from Spain’s Andalusia region, gazpacho was once a humble field soup, made by farm workers using what was on hand, a little olive oil, and no cooking at...Read More

Late summer brings an avalanche of ripe, juicy tomatoes at the farmers market and in backyard gardens — so many, in fact, that even the most enthusiastic salad and sauce maker might be looking for new ways to use them up. Enter tomato jam: a quirky, old-fashioned preserve that’s been around for generations. (It likely...Read More

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 to be at their peak of sweetness and flavor. The warmth of the summer sun seems to infuse these tomatoes with an extra burst of...Read More