apartment therapy changing the world, one room at a time

The stuffed tomato recipe in the July Martha Stewart is delicious. I love the unexpected sweetness of the peaches (nectarines work well, too).

Ensalada Chilena--slices (at least in my house we did slices, other people do cubes) of tomato, very thinly sliced onions, cilantro, oil and a squirt of lemon. Very simple--and I'm sure many other places lay claim to this as well--, but it's heavenly in the summer.

yes, keep the tomato out of the fridge
and don't wash it until ready to use -- they have a natural protection of some kind on the skin.
(I marvel at the stuff my mama taught me...)

i like to slice them up and just put a bit of cracked sea salt, delicious!

I was trying to recreate a recipe from a local Italian restaurant and this recipe is right on. So easy, so good. Its pretty much a no cook meal. If the link doesn't work, it's the Food and Wine Magazine Summer Tomato Sauce

http://yumsugar.com/416200

Even better if you substitute some fresh mozzarella chunks for the parmesan.

dice them up with some corn and avocado, add some lime juice and salt...amazing!

Roast with garlic and parsley and freeze in small batches for winter!

My CSA has been giving us abundant amounts of tomatoes (though, alas, they did not give us the heritage varieties they promised). I sliced a few up for sandwiches and diced them for a tabbouleh salad. But my favorite use of all is fresh tomato sauce. There's nothing better.

I have to say--after reading this post, my productivity plummeted and I spent the rest of the afternoon daydreaming about tomatoes =)

gazpacho, gazpacho, gazpacho!