By Michael Nolan

Okay all you Tomato Casual folk, your cries of injustice have been heard.

I know I have been away for a while and for that I sincerely apologize. Life happens, that’s about all I can say.

In order to pay my penance for such a long departure, I hereby offer you what you have waited for.

I know I have kept you all in suspense for far too long with the empty promise of my personal fried green tomato recipe, but no longer!

Here, without further ado is my long awaited super special and uber secret recipe for the perennial southern favorite – fried green tomatoes.

Here’s what you need:

• 2 medium-sized green tomatoes
• ¼ cup all purpose flour Read the rest of this entry »
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By Kira Hamman

Just when you start to think the tomatoes will never be ripe and you’ll be stuck eating zucchini and chard for the rest of your life, the cherry tomatoes throw you a bone.

Hallelujah!

I love cherry tomatoes.

Although they lack the glamour of the big guys, they more than make up for it in spunk. Maybe it’s because I’m only 5’2” myself, but I have a lot respect for things that come in small packages.

Cherry tomatoes, perhaps because they’re on the vine for a shorter time, seem to be less prone to pests and disease than their larger counterparts. Because they’re smaller and therefore have fewer seeds, they’re less Read the rest of this entry »

By Kira Hamman

Gettysburg, Pennsylvania

What were they doing with tomatoes during the civil war?

Check out this recipe from the 1861 edition of The Housekeeper’s Encyclopedia:

TOMATO CATSUP

• 1 gallon tomatoes
• 3 tbs. salt
• 3 tbs. ground black pepper
• 3 tbs. dry mustard
• 1 tsp. ground allspice
• 4 peppers, sweet, not hot
• 1 onion (optional)
• 1 quart horseradish juice (roots grated and liquid pressed out)

Select tomatoes not overripe, skin and strain the tomatoes; to every gallon add three table-spoons of salt, three of Read the rest of this entry »

By Michelle Fabio

One of summer’s best treats in Italy or anywhere is Insalata Caprese or Caprese Salad, which, incidentally, also proudly displays the colors of Italy’s flag (red, white and green).

Named for the island of Capri on which it is said to have originated, this is a dish that can, technically, be made year-round, but if you want the flavors at their best, the heart of the summer is when you should enjoy this delightful salad.

The traditional recipe couldn’t be simpler: sliced tomatoes and mozzarella cheese, sprinkled with freshly torn basil leaves, drizzled with olive oil and seasoned with salt.

But now for the details, because these are what will turn your good Caprese Salad into something your Italian neighbors will covet:

• The tomatoes should be red, vine-ripened, firm and Read the rest of this entry »

By Kira Hamman

Costa Brava, Catalonia

The Costa Brava is a gorgeous stretch of Mediterranean coast north of Barcelona that is characterized by rocky beaches, sparkling waters, and laid-back locals.

Menus are printed not in Castilian (the language you and I think of as Spanish) but in Catalan, which makes ordering at the charming outdoor cafés tricky even if you think of yourself as a Spanish speaker.

Nevertheless, take a seat, order a pitcher of sangria, and moments later your table will be graced by not only a frosty drink but by a plate of pan con tomate, bread with tomato. Rather like the Read the rest of this entry »

By Thomas Cenci

Try this recipe for a great dish that’s not only healthy but full of flavor and will still leave you with room for dessert (if you don’t mind not being healthy).

Ingredients:
• 1 Beef tomato
• Half a ball of mozzarella
• 2 tablespoons of pesto
• Hand full of roquette leaves (or other salad)
• Olive oil Read the rest of this entry »