Roasted peppers and tomatoes panzanella, because even though squash and pumpkins are starting to show up at the farmer’s market, the tomatoes are still amazing and I will enjoy every last one while I can! 🍅🍃🌶🍃💯 #panzanella#summerfood#ilovetomatoes#buonappetito
Rainy Sunday baking with yesterday’s farmer market produce turned into a tomato, corn and zucchini galette for brunch, a summer favorite!!! 🍅🍃🌽 I tweaked an old recipe from @alexandracook, added zucchini and changed the cornmeal dough to 1/2 whole wheat and 1/2 white flour, which gave it a heartier crust. ❤️💯❤️ Glad I doubled the dough and have one more in the freezer. Check stories for recipe steps. #savorygalette#unsqgreenmarket#buonappetito
Israeli-Spiced Tomatoes, Yogurt Sauce and Chickpeas from @jj__mc Six Seasons!! This was incredible and we had it Monday night for our Labor Day Feast with a few dishes I also made from Zahav… I used Early Girl Tomatoes, which are my very favorite and I also used these adorable Mini Cherry Tomatoes from the Farmer’s Market... 👩🏻🌾 For the Herbs 🌿 I used Mint & Basil and sprinkled a little dried Parsley!! All of these flavors enhanced the other making this a delicious medley of the Israeli components! I am so glad I was able to take advantage of Tomatoes at their finest!!🍅🙌🏻🍅
@jj__mc @kristymucci #SixSeasons @saveurmag #saveurcookbookclub @avagenes @marthaholmberg ...
#sixseasons#israelispicedtomatoes#f52farmstand#tomatoes#tomatoseason#inseasonnow#wesaytomatoes#earlygirltomatoes#food52cookbookclub#f52cookbookclub @food52 @jj_mc @foodblogfeed @todayfood @surlatable @clement_street_farmers_market @pineapplecollaborative @therubysf @bonappetitemag @foodandwine @saladforpresident @surlatable @williamssonoma @oaktownspice
How gorg is this caprese salad with garden tomatoes 🍅 (obviously!) and homemade pesto 🍃? Going to be eating this until the tomatoes run out! Show me what you’re making with your tomatoes with #tbltomatoes
In case you were wondering, you can still savor the wonderful tomatoes summer brings...it’s actually the perfect time. This no cook recipe is on my blog in case you missed it. You can also head over to @smartinthekitchen to see her wonderful concoction with hatch chilies! #wesaytomatoes
The grand finale of two weeks exploring and eating our way through Scandinavia was lunch @amassrestaurant, where chef Matt Orlando, originally from California, created a stunning space and urban farm in an abandoned Copenhagen shipyard at the far end of Christiania. He grows most, if not all, of the food he serves on site and uses the waste water from the kitchen to irrigate the crops. The experience was truly memorable. Watching the chefs at work in the open kitchen right next to the dining room was inspiring and having them actually serve each course (including chef Matt himself) explaining in detail how it was prepared was quite special. “The potatoes for the potato bread (which was similar to an arepa in consistency) are fermented until they get cheesy” and the crisps, served as a snack, “are made from old potato bread and potato skins”. The chicken is served in a sauce of carrots, almond milk and hemp seeds, with the almond pulp used in the chicken salad served as a side. A favorite was the sunflower seeds, roasted padron peppers and Jerusalem artichokes leaves spread that came with the bread, and YES, we gladly accepted round two when offered! 🍅🌱🥕🥔 🌶 🥂 1. Potato crisps 2. Tomatoes marinated in tomato water and fish sauce 3. Grilled potato bread with my favorite spread 4. Chicken in carrots, hemp seeds and almond milk sauce 5. S’mores #amass#cheftravels#sustainablefood#urbanfarming
During peak heirloom tomato season, I love to showcase their sweet flavor by roasting them. Here, I top a savory shortbread crust with creamy Gruyère filling, then add roasted tomatoes for a complex, delicious appetizer or vegetarian main course. #justaddsaltcooks
After work today, I roasted this pan of tomatoes, red peppers, onion, garlic and basil and it filled my apartment with the smell of the best of all pizza and pasta tomato-y worlds. And then I blended it all into soup. 🙃 #kbckitchen#wesaytomatoes#f52closeup
Have you noticed the tomato party on instagram this week? The lovely ladies of @squaremealroundtable and @whatannieseating organized the sixth seasonal ingredient collaboration featuring these gems!
I made an heirloom tomato spice cake (if you're skeptical, take a peek at my previous post!) and the extra batter went into this loaf. This cake is so moist and nuanced with spiced goodness, it really doesn't need much else, but I added a simple glaze and orange zest for just a touch more sweetness!
Check out #wesaytomatoes to see all the other fantastic creations!
My absolute favorite pasta!
Regrann from @mangiawithmichele - Over 100 food bloggers, bakers, chefs and general food lovers are showcasing this favorite with their creativity! Follow #WeSayTomatoes for some serious TOMATO Inspiration today!!🍅❤️•To join in the fun, I’ve made a delicious PESTO TRAPANESE!🇮🇹⠀⠀
•Named for the Sicilian coastal town of Trapani (where all that fantastic sea salt comes from), this pesto trades in the signature basil and pine nuts of the classic (green) Genovese pesto (from the North) for sweet tomatoes and almonds in this more rustic, red verison hailing from the land of miei nonni in the heart of the Mediterranean, Sicily.🍅⠀⠀
I served this delicious pesto with long & curly Fusilli Napoletani and topped it with salty and creamy goat's cheese ricotta salata (another great product of the Sicilians!). 😋⠀⠀
|| PESTO TRAPANESE⠀⠀
•¾c whole almonds, skin-on, toasted⠀⠀
•1lb of the sweetest red grape or cherry tomatoes that you can find⠀⠀
•1c basil leaves, lightly packed⠀⠀
•1 garlic clove⠀⠀
•2tsp roasted garlic⠀⠀
•½c evoo (preferably Sicilian)⠀⠀
• Pulse almonds in food processor until lightly chopped. Set aside.⠀⠀
• Add next 5 ingredients to food processor & pulse until coarsely chopped. Add evoo & continue to pulse until fully incorporated. Transfer to a mixing bowl.⠀⠀
• Add pasta to salted boiling water.⠀
• Once al dente, reserve some pasta water, then drain pasta & add it to tomato mixture. Season w/s&p & only add some pasta water, gradually, if needed to thin out the sauce.⠀
• Make sure all is well-combined, then fold in almonds & pecorino.⠀⠀
• Drizzle w/more evoo & cheese, transfer to serving dishes, & enjoy!⠀⠀
Anyone in the mood for a chilled gazpacho cocktail, with or without iced vodka? This summertime delight was my inspiration to participate in #wesaytomatoes seasonal recipe collaboration. Chefs, bakers, home cooks, and bloggers from around the world are highlighting tomatoes today🍅 🍅 I have prepared a cocktail that is so smooth and silky, it is mind blowing. Did I just date myself by using that terminology? But seriously, once I prepared and blended my gazpacho, I used my chinois strainer to accomplish the smoothest most velvety drinkable texture ever. I froze a layer of ice in each glass to not only showcase what was in the drink but to keep the drink perfectly chilled. In my mind gazpacho is not gazpacho without basil, agree? And so with that said, I prepared fresh basil foam to finish my drink. So how do you take your gazpacho cocktail, with or without iced vodka?
I know it’s still summer and we should all be eating fresh tomato toast, but I live in the foggiest neighborhood in San Francisco, so I’m allowed to have noodle soup any day of the year! Tomato Noodle Soup is on the blog today and it is seriously so good and comforting. Like a cozy blanket in soup form ☺️🍜 ALSO! Check out all the other great tomatoey recipes on #wesaytomatoes !! #f52lunch
When we were in Florence, we took an incredible cooking class and made this bruschetta that I haven’t stopped thinking about since. It was so simple... just cherry tomatoes, extra virgin olive oil, salt, pepper, basil, and a garlicky toasted baguette, but it was beyond delicious!! We used the freshest, juiciest tomatoes, and that’s really all it took to make the recipe shine!
Since there’s a giant tomato party going down today at #wesaytomatoes , I figured it would be the perfect chance to share this bruschetta I love so much! 🍅🍅🍅 Here’s how to make it:
1 lb cherry tomatoes, sliced in half
2 tbsp extra virgin olive oil
1 baguette (I used a paleo baguette from @nectarinegrove that toasted up perfectly!)
1 clove garlic
Salt & pepper
1. Preheat the oven to 350 degrees. Slice the baguette into 1/2-inch slices. Drizzle slices with extra virgin olive oil and toast in the oven until golden. Flip and toast the other side until golden as well.
2. Meanwhile, warm olive oil in a skillet and add the tomatoes. Season with salt and pepper. Sauté no more than 5 minutes, so they’re nice and juicy, but not too soft.
3. Slice the tip off a garlic clove and rub the toasted bread with the garlic clove until fragrant.
4. Spoon the tomatoes on to each toast (I like to really load them up), and top with fresh basil. Enjoy!!
And make sure to go check out all my foodie friends tomato creations at #wesaytomatoes . Thanks @whatannieseating @squaremealroundtable for organizing this seasonal collab!
Tomato salad in a DIY yourself tomato broth on the summer menu at the brilliant @Lysverket, in Bergen, Norway. 🇳🇴 Chopped tomatoes and lots of herbs awaited in a @bodum press, with sides of thinly sliced garlic and chili we could add to taste. The longer it steeped the more flavorful it became. Pure tomato goodness!!! 🍅🍃🌶 Thank you @NYTimes for the review and for yet another memorable meal during our Scandinavia trip. Copenhagen is next, and the last stop! 🙁 ✈️ 🇩🇰 #lysverket#neofjordic#bergen#norwayfood#wesaytomatoes