Every week, I cruise the Farm & Garden section in Craigslist to see if there are any edible offerings. In the past I've gotten large amounts of lemons, chestnuts, vegetables, and even chanterelle m...
Doesn't grilled cheese and tomato soup sound exactly perfect for the kind of blustery fall weather we've been having? Not too heavy, but still warm and deeply satisfying. We made a big pot of tomato s...
In celebration of Apartment Therapy's color contest and our own colorful month here at The Kitchn, we thought we'd highlight some the most spectacular hues seen at the Hollywood farmers' market this...
Recipe: Quick Curry Tomatoes How long does it take? 25-30 minutes Category: Vegetarian Name: Katherine Why is it a favorite meal? It is really easy, flavorful and healthy....
Is your garden turning out more tomatoes than you know what to do with? How about a month's worth of new recipes? Plus, a green panini filled with spicy greens and the story of a pickle entrepreneur. ...
While the tomato blight may be wiping out certain conventional breeds, heirlooms seem to be flourishing. We saw big, small, round, heart-shaped, knobby, red, yellow, green, orange, and purple tomatoes...
Looking at that BLT poster this morning made us crave the real thing. But tomatoes are mighty scarce in some parts of the country right now due to a crop blight in New England. This has forced us to b...
Rich, savory tomato paste is one of our absolute essential kitchen ingredients. Just a tablespoons adds a wonderfully deep tomato flavor to our pastas, sauces, and spreads. We always have a can or two...
Peaches and tomatoes – it wouldn't be summer without them, but up until recently, we'd never eaten them at the same time. Hurrah for new taste discoveries! The golden sweetness of ripe peaches a...
The tomatoes right now are so ripe and delicious that they practically melt in our mouths. We should know - we've been eating enough of them! They're also so ripe that they can get easily bruised or m...
Those of us who live in the Northeast or Mid-Atlantic need to enjoy our tomatoes while we can. A fungus called late blight—a strain of which caused the Irish potato famine—is rapidly destroying lo...
Why not? It's arguable, but we're not sure there's a better sandwich to eat when tomatoes are at their peak (maybe this one). BLTs take very little effort, and you can customize them with different ad...
The East Coast has finally caught up with the West Coast, and now we've all got tomatoes in the markets. Time for a perfect tomato sandwich—and a refresher course on the best way to store, slice, sk...
This story from the March issue of Gourmet has been making the blog rounds recently, but for those of you who haven't read it, it's well worth a look. Writer Barry Estabrook gives a detailed descripti...
I picked up these crazy heirloom Pineapple tomatoes this Sunday at the farmers' market. The woman who sold them to me thought I was nuts for picking them. Question is, what to do with three small cr...
Though it's getting cold and blustery outside, we've still been seeing plenty of green tomatoes at the farmer's markets! If green tomatoes aren't your thing or you really have your heart set on one la...
My friend Scott and I canned up a case of San Marzano tomatoes yesterday afternoon and it was a cinch! It only took a few hours, happily spent in Scott's lovely kitchen, to produce 18 pints of whole ...
Our patio tomatoes are still going strong despite heavy hurricane downpours and chipmunk invasions. This year I planted my perennial favorite, Sun Gold, and two others: German Striped and a variety s...
Last year, we slow roasted a big batch of tomatoes that we froze and added to soups, casseroles and pasta dishes throughout the winter. This weekend, we're gearing up to do it again. Read on to find...
Last weekend we went to our local farm's annual tomato tasting (yum, 52 varieties!) and at one table I spotted a volunteer slicing her batch with this crazy implement. Made by All-Clad, it has the ty...
Oh, we wish we'd seen these before the long weekend rather than after... ...
We're not proponents of having a dozen knives hanging around your kitchen. You really need only a few essentials — a chef's knife and a small paring knife are two important ones, and many folks w...
There's a great little video over at Gourmet's website. Food editor Ian Knauer turns fresh tomatoes into crushed tomatoes with one simple tool: a box grater. Perfect for adapting those recipes that ...
A while back, we made a recipe for a fire-roasted salsa that called for broiling the tomatoes in the oven. At first skeptical, we were amazed at the smoky flavor the tomatoes picked up when cooked thi...
Listening to the NPR show All Things Considered last week, we were delighted to hear an interview with tomato farmer Tim Stark. In addition to sharing stories from his life and excerpts from his new b...
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