Angie Knight would have laughed had anyone told her in February she’d be canning tomatoes, putting up squash or pickling peppers by July. Few ideas could have seemed more outlandish. But that was pre-pandemic.
Is the tomato sandwich a Southern invention? We can’t say for sure, but we do know lots of folks around here seem to consider it the essence of summertime.
A summer tomato gratin should burst with concentrated, bright tomato flavor and contrasting firm texture from the bread, but most recipes lead to mushy results. Not this one.
Named for the hotel where it was invented in Sweden, Hasselbacking is a technique where a vegetable (traditionally potatoes) is partially sliced, accordion style, brushed with butter, sprinkled with bread crumbs, and baked.
There are very few things more delicious than tomatoes in season.
Check out your grocery store right about now because I’ll bet you’ll find gorgeous tomatoes everywhere.
If you want to end the summer with a bang and be reminded how the best and simplest ingredients produce the most magical results, then this is the dish to make before the leaves change and thoughts turn to stew.
Reid Nevins knows tomatoes.
Growing your own food, especially tomatoes, is a very rewarding experience. It does not come without the usual headaches, however. Producing a perfect red tomato is not as easy as many people think.
It’s been a good year for watermelons, peppers and cucumbers and a not-so-good year for cantaloupes and squash. After a poor early season, tomatoes have rallied.