Tomato Liquor – but not the kind you think! Do not be intimidated by the length of this recipe. It takes a lot of words to describe a really simple, very easy process! I call this  “liquor” because it is almost a distillation of tomato flavor. This has so many uses – I use it...Read More

Mark Miller writes: “Ripe red tomatoes roasted on a hot steel comal until the skins blacken are a basic element of many Mexican salsas. The smoky flavor adds a complexity to the taste of ripe tomatoes. Mixing fresh mint as a counterpoint to this cooked flavor creates the combination of raw and cooked which is...Read More

A zesty and refreshing summer salad that combines all the great Mediterranean flavors! INGREDIENTS: 2 (15 oz.) cans garbanzo beans, drained and rinsed 1/2 lb. Feta cheese, cubed 1/2 cup Kalamata olives, pitted and halved 1 cup cherry tomatoes, halved 1/2 cup fresh parsley, coarsely chopped 5 tablespoons olive oil 1 lemon, juiced 1 clove...Read More

An Italian classic of toasted bread topped with a savory topping, this bruschetta combines the epitome of summer flavors and makes a perfect light lunch or dinner on a warm night. It can also be used as a hearty appetizer that guests can assemble themselves and enjoy with a glass of wine. In true Tuscan...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. Serve with the tasty herb mayonnaise (recipe below). INGREDIENTS: For the mayonnaise: 1 egg yolk Juice of 1 lemon A small clove of garlic pounded...Read More

This spicy tomato chutney combines ripe tomatoes with a blend of aromatic spices and red pepper flakes, creating a tangy and fiery kick that enhances any dish. Perfectly balanced with a hint of sweetness, it pairs wonderfully with cheeses and cured meats on a charcuterie platter. INGREDIENTS: 1 ½ lbs. summer-ripe meaty tomatoes, cored and...Read More