By Vanessa Richins,

We’re familiar with so many different tomato dishes and products - BLT’s, ketchup, tomato sauces, and so much more.

I’ve always had an adventurous palate, so I love trying new foods.

Here’s three different tomato dishes that are a little off the beaten path.

I’m especially fascinated by the tomato eclairs, since I have only had a sweet version.

Tomato Eclairs

I took an advanced baking class in community college. One of the pastries I learned to make was eclairs. They’re not too hard to make. You just mix up flour, butter, eggs and salt in a saucepan, then bake them in the oven. I’ve always made a sweet cream or custard, as well as frosting with chocolate sometimes.

The recipe from the New York Times takes eclairs in a savory direction. Tomatoes are blended into the initial eclair batter before baking. Ricotta and basil are transformed into a delicious filling. I am going to have to try this recipe soon!

Tomato Jam

I suppose the idea Read the rest of this entry »

By Vanessa Richins

I don’t ever recall having tomato soup when I was growing up.

I was missing out!

Tomato soup and a grilled cheese sandwich is a warm and hearty treat for a wintry day, yet still not too heavy for a summer meal.

What’s your favorite kind of tomato soup? I’ve found some lovely recipes to share today. There’s even a recipe for a cake using tomato soup.

Chilled Tomato, Peach and Ginger Soup

This recipe was adapted by the Associated Press from a cookbook called “The Modern Vegetarian” by Maria Elia. I’m a big fan of ginger - it brings a distinctive tang to a dish. It will balance with the sweet of the peach. Since this soup is chilled, it’s especially suited for summer.

Egyptian Tomato Soup

Worth the Whisk has reconstructed a tomato soup that the author ate while in Egypt. It features chili powder, paprika, lime juice and pimientos. I’ve never been to Egypt, so I will sample this soup in the meantime.

Green Tomato Soup

Here’s yet another use for Read the rest of this entry »

By Michelle Fabio

For Valentine’s Day, I thought I’d share my own tomato love story, or how I fell in love with the tomato.

There are more of these stories published at Gary Ibsen’s TomatoFest website, which inspired me to think about my earliest memories of eating and enjoying the beloved tomato.

Food memories always tend to hold of lot of comfort and nostalgia for times past, but nothing reminds me more of my childhood than a tomato fresh out of the garden.

Indeed, if you ask me the perfect way to eat a tomato, I would say Read the rest of this entry »

By Michelle Fabio

It’s summertime and that means that fresh, delicious tomatoes and zucchini can both be found in abundance in either your own garden or local market.

Here’s a great, easy way to put them together while retaining both of their unique flavors.

Linguine with Tomatoes, Zucchini, and Grilled Shrimp

• 1/2 pound fresh medium shrimp, peeled
• Salt and pepper to taste
• 4 tablespoons olive oil
• 2 cloves garlic, crushed
• Read the rest of this entry »
  
  Related Posts

  • Recipe: Tomato-Zucchini Gratin
  • Recipe: Grilled Zucchini, Tomato, and Fennel Salad with Lemon and Oregano
  • Recipe: Tomato Sorbet