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The Tomatoes Are Too Good Not to Save
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Hi Reader, Every August, I have the same conversation with myself. Save Summer Before It Sneaks Away
WHAT'S INSIDE...
Homemade Tomato Paste⭐⭐⭐⭐⭐ 4.73 from 48 votes
Making tomato paste at home is surprisingly easy and a great way to use up lots of fresh tomatoes. All you need are tomatoes, salt, olive oil, a food mill, and a flair for classic Italian goodness.☞ Try this recipeFreezer Tomato Sauce
This freezer tomato sauce is a simple homemade spaghetti sauce made with that glut of garden tomatoes. Stash it in the freezer now, and thank yourself later.☞ Try this recipeSugo Di Pomodoro ~ Authentic Italian Tomato Sauce
This red sauce, or sugo di pomodoro, is an easy, classic Italian tomato sauce made with tomatoes, onion, garlic, olive oil, and basil. Ideal for busy weeknights as well as easy entertaining.☞ Try this recipePortuguese Tomato Jelly
This Portuguese tomato jelly, made with fresh tomatoes, sugar, water, and some patience, is a favorite Portuguese condiment. It's perfect for serving with cheese and crackers.☞ Try this recipePickled Green Tomatoes
These pickled green tomatoes have loads of flavor from the sweet and salty brine and the freshness of green tomatoes. You'll wish that you made more, I promise.☞ Try this recipeSpicy Marinara Sauce
This marinara sauce is so delicious. The hint of sugar balances out the acidity in the tomatoes, and the pop of heat from the red pepper flakes really brings it full circle. Not all canned tomatoes are created equal, though! My favorite brands are San Merican (S.M.T.) Whole Peeled Tomatoes and Target’s house food brand, Good & Gather.☞ Try this recipeTomato Sorbet
Tomato sorbet can be made with any tomatoes that you desire, or have on hand. This stunning dessert adds lemon, basil, and sugar to make a fresh and bright dish.☞ Try this recipe |
Leite's Culinaria
Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join 40,000 food lovers and subscribe.
Hi Reader, It's Monday evening. You didn't shop. The counter still has the last of the weekend's tomatoes, a zucchini that's seen better days, and a hunk of Parmesan that always looks smaller than you remember buying.You have everything you need.Pasta forgives. Salt the water, boil it hard, and let whatever's in front of you become dinner. A handful of herbs, one last eggplant, shrimp if you're feeling flush, or the ragù you froze in July.The kitchen fills with the sound of garlic in olive...
Hi Reader, Every year around now, someone leaves zucchini on my doorstep. No note. Just zucchini, the way other people get left flowers.My neighbor's garden has clearly turned on them, and the only humane response to a zucchini glut is to spread it around before it spreads to you.I have stopped resisting. A good zucchini summer is a fun problem to have, because zucchini works just about anywhere: shredded into a cake, sliced into a gratin, grilled in slabs, folded into pasta, fried into the...
Hi Reader, My freezer in late July is mostly ice cream. I am not going to pretend otherwise.Somewhere between the gelato I made because I bought a machine and refuse to let it sit idle, and the popsicles for when it is too hot to want anything else, there is barely room for a bag of peas.There is something about a homemade frozen dessert that store-bought never quite matches. You know exactly what went in it, you can make it as rich or as light as you want, and it tastes like the specific...