If I had to pick one ingredient that I had to cook with and eat everyday for the rest of my life it would have to be the tomato. I love them. Tomatoes have to be the most versatile food substance known to man. They taste great any way you cook them and are even better when eaten raw. Tomatoes are extremely healthy too.
When I was a little girl I used to steal my Dad’s tomatoes right off the vine and eat them, dirt and all, outside in the garden. Now that I’m older, I always wash ‘em first. I still eat them right off the vine but I also do a lot of cooking with them. I share some of my family’s favorite tomato recipes at my lens Totally Terrific Tomato Recipes and Grow Guide. I’ve included my favorite tomato sandwich recipes, my favorite fresh tomato sauce recipe, a super seafood recipe called Tomato Topped Talapia, grilled tomato recipes and a wonderful fresh tomato salsa recipe. (You’ll toss that jarred stuff after reading how easy this is to make.) You’ll find complete information on tomato nutrition, see some great tomato videos, learn some interesting tomato trivia, and find tons more tomato recipes.
True tomato lover’s prefer home-grown so I’ve also included a section to help you get started growing your own tomatoes.
Another fantastic tomato recipe lens is called, Tomatoes. I can tell this Squidoo chef shares my love of tomatoes by reading through her fabulous list of recipes. You’ll find recipes here for Gazpacho, Spicy Tomato Soup, Provencal Tomatoes, an Herby Tomato and Olive salad recipe and many more, including a tasty Bloody Mary recipe. You’ll also find tomato videos and products.
By visiting these two lenses you will find enough recipes to enjoy your tomatoes all summer!
Quick Links to the Recipes
Totally Terrific Tomato Recipes
Have you got a good, sharp tomato knife? It makes a huge difference for slicing tomatoes. Here’s a great one.
Wusthof 5-in. Classic Fork Tip Tomato Knife
This handy knife makes short work of peeling small lemons and limes, zipping through Kaiser rolls and baguettes, and slicing German sausage—in addition to doing a superb job of slicing tomatoes. In other words, this is the perfect knife for sweeping through double-textured foods with hard exteriors and delicate interiors. Made of nearly-rigid, scallop-edged, no-stain steel, the 5-in. blade has a nice, two-pronged tip for spearing and transferring new slices from board to plate; its full tang contributes balance and leverage. Wusthof’s newest state of the art technology incorporates a new computer controlled method for putting the edge on Classic knives. This technology allows for an exacting edge from the tip of the knife down to the heel of the knife. With this newer precision, the knives are made sharper to 14 degrees per side for a total of 28 degrees. The knives are now sharper and this refinement increases the sharpness retention because exacting angles and edges last longer than edges sharpened by hand. The result is a knife that is 30 sharper and the ICP (Initial Cutting Performance) lasts twice as long.
Wusthof 5-in. Classic Fork Tip Tomato Knife available at Cooking.com
Tomato photo appears courtesy of Muffet and as always, was found using a creative commons search.
