SUmmer Harvests, fresh herbs, outdoor grilling...You have to love August

The Best Fresh Tomato Recipes You Need to Make, Like, Right Now

Excepted from The FOOD NETWORK

One of the best is just a chilled peeled tomato. Serve it with salt and pepper and maybe a bit of Mayonnaise. Peels as follows:
  • Bring a large pot of water to a boil. Meanwhile, hull the stems from your tomatoes and slice a shallow "X" in the bottom. Fill a bowl with ice and water and set it next to the stove.
  • Working in batches, drop several tomatoes into the boiling water. Watch for their skins to start to wrinkle and split, 45 to 60 seconds, then scoop them out with a slotted spoon and transfer them to the ice water bath. Once cooled, transfer the tomatoes to a cutting board. Continue working in batches until all the tomatoes have been poached. Use your fingers or a paring knife to peel back the tomato skins.
  • Then, after chilling, serve thickly sliced. Or don't slice. Try serving whole or halved.

Combine ruby-red tomatoes with another in-season gem, watermelon. Each bite of the sweet, balanced salad comes with a surge of juicy refreshment.

If you are a fan of the Barefoot Contessa, check out Ina Garten' s Tomato and Goat cheese Tart recipe here

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