When tomatoes are at their peak of flavor and abundance, this is a great sauce to make. I’m quite on board with prepared, organic marinara sauces in general, but there’s really no comparison with making it from scratch with ripe tomatoes. Do this at leisure, as the process takes at least an hour. If you do any home canning, consider at least doubling this recipe and putting a few jars by for the winter! This sauce is perfect for pasta and pizza. more→
Here’s a great way to take advantage of late summer’s sublime tomatoes. This is great for when your garden or CSA share is overflowing with ripe tomatoes and you really need to use them up quick! more→
If you no longer eat eggs but have a craving for the retro classic, deviled eggs, you’ll really enjoy these deviled tomatoes — a completely vegan rendition. The combination of chickpeas, nutritional yeast, and vegan mayo add up to a fairly egg-like flavor and consistency. And these are even easier to make than the originals. Though these are somewhat spring-y (for instance, they’d be a lovely vegan Easter appetizer) they can be a treat any time of year for brunch, as an appetizer, or even to pack into the lunch box in a container. These are rather addictive, and with no worry about cholesterol, be prepared for them to disappear quickly! Photos by Hannah Kaminsky.
This easy chickpea salad makes a good lunch on its own with some whole grain bread and fresh fruit. It’s a great companion to many Italian-style pasta dishes or simple grain dishes during the cooler months, especially if the meal needs a protein boost. It’s also good with pasta salads or potato salads as cool summer meal, served with a cold soup or fresh corn. This is especially good with ripe summer tomatoes, though off season you can use tomatoes on vine or hydroponic tomatoes. more→
Garlic lovers, this sauce is for you! It’s perfect for summer, when you can get garden-fresh organic tomatoes. It’s delicious served over pasta or polenta. Recipe contributed by Vicki Chelf. more→
Fresh herbs add spark to the flavor of this nearly-instant summer soup. White beans make a creamy base for soups, dips, and sauces and are quite companionable with the ripe tomatoes of summer. more→
Here’s a summer pasta dish that’s perfect for using all those ripe, juicy tomatoes from the garden or farm market. Teamed with artichokes, this makes a quick and tasty dinner. Serve with Summer Squash, Green Bean, and Chickpea Salad and fresh corn. Photo by Hannah Kaminsky. more→
Classic Pizza Margherita is a simple recipe using fresh tomatoes instead of a tomato sauce, and is topped with plenty of fresh basil. It’s a great pizza for cool late summer evenings when you don’t mind turning the oven; or try cooking it on your grill with the grill topper — 8 to 10 minutes should do it! This recipe goes down easy, so double it if you’re serving more than two or three people. more→