Our three most popular farm-fresh tomato recipes
I recently visited Washington, D.C., and hosted a cooking demo at the small, up-and-coming H Street market to promote our new EatingWell in Season book. The most popular dishes? The amazing tomato recipes we made with farm-fresh tomatoes from the table in the picture below.
We made recipes that were easy enough to prepare right at the market with nothing more than a knife and cutting board. I worked with kids from Through the Kitchen Door, a nonprofit group that teaches inner-city kids and recent immigrants how to cook healthy meals. Here they are dicing tomatoes for Raw Tomato Sauce . We tossed it with pasta and handed it out to people at the market. It was a big hit!
We also made a Tomato & Green Olive Salsa , an Italian-inspired salsa with fresh oregano, green olives and hot pepper relish. It takes just 10 minutes to make and tastes great with store-bought or easy homemade tortilla chips or baked pita chips .
After seeing all that gorgeous fresh produce I couldn’t wait to get home and into the kitchen to make some gazpacho. I wait all year long for “gazpacho season.” Now that I’m home, I’m going to bust out my blender and make this amazing, easy Grilled Tomato Gazpacho (see picture above). However you decide to eat tomatoes, just don’t wait. Tomatoes are never as good any other time of the year as they are right now. Enjoy them while they’re here!
Jessie Price , Food Blog
Jessie Price is the deputy editor of food for EatingWell magazine, where she directs all food content. Besides her work on 11 other EatingWell books, she is the author of the James Beard Award-winning The Simple Art of EatingWell and EatingWell One-Pot Meals. She lives in Charlotte, Vermont where she stays busy growing her own vegetables in the summer and tracking down great Vermont food products when she’s not working.
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