Is anyone surprised that tomatoes are the world's most popular fruit? Farmers and gardeners alike grow them more than any other fruit or vegetable, and few ingredients show up more consistently in the recipes of cultures around the globe.
It's not hard to see why: From sauces and salsas to soups, salads, and appetizers, tomatoes are incredibly versatile, complementing a wide variety of foods and flavors.
Organic tomatoes are especially nutritionally potent, delivering vitamin C, vitamin K manganese, beta-carotene, and fiber. Canned tomatoes shouldn't be shunned, either: Heat from the canning process doubles their lycopene content—a carotenoid that may help prevent prostate and breast cancer.
During Muir Glen Organic's harvest event last August, I relished the chance to bite into juicy, vine-ripened tomatoes picked fresh from the fields at D.A. Rominger & Sons in the heart of California's Sacramento Valley—one of eight certified organic farms Muir Glen uses to produce their delicious canned tomatoes.
Learn how to use your own late-summer harvest of heirlooms in tasty new ways with these recipes from Muir Glen's kitchen, tested and savored in our own.
Take a look!
If you'd like a more golden-brown baguette slice, simply brush with olive oil before toasting and rub with a garlic clove as the bread comes out of the oven. When tomatoes aren't in season, substitute a 14-ounce can of organic fire-roasted tomatoes, drained and patted dry.
A festival of texture, color, and taste. Customize with your favorite fresh toppings. We suggest pickled red onions!
Some tomato types retain their juices when cut, so you may have to cook the filling a little longer to reduce excess liquid. When fresh tomatoes aren't available, substitute a 28-ounce can of organic whole tomatoes. For a variation, try feta or ricotta cheese in place of the chévre (goat cheese).
This Tuscan bread-and-veggie soup is hearty comfort food at its best. To make this recipe gluten free, simply leave out the bread or use GF bread. Feel free to swap out the carrots and kale for cabbage, beet greens, spinach, or whatever other veggies you have on hand.
This recipe was created by Nick Kosevich of Bittercube, an artisan bitters and cocktail company based in Milwaukee. Fire-roasted tomato water is simply the liquid from a drained can of fire-roasted tomatoes. Cocchi Americano is a trendy Italian aperitif that you can find at most liquor stores.
5 tomato #recipes to celebrate #harvest season (via @deliciousliving) #tomatoes #latesummer
7 flavorful heirloom tomato varieties
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6 large heirloom tomatoes
8 ounces kalamata olives
3 ounces coconut oil
1 tbsp oregano
1 tbsp rosemary
1 tbsp fennel
4 cloves garlic
chop the tomatoes and saute them in a saucepan with the coconut oil. Add the rest of the ingredients and bring it to a boil. Lower the heat and let it simmer and reduce the fluid until it becomes thicker, about 20 minutes.
Great pasta sauce and I have also used it for bruschetta topping.
Colleen - Yum! This sounds excellent! I'm definitely going to try it soon.
i like to slice them. season with adobo, mediterenean hubs, drizzle olive oil, and top with shredded cheese.
put them in a pre heated 425F oven, and roast for about 10 minutes,or until the cheese is golden brown
I like to roast my end of the season tomatoes with garlic and onion then put it in a blander and puree it put it in jars and freeze for the winter so tastey
I'm into simple - slice, drizzle with balsamic vinegar and olive oil and sprinkle with sea salt, pepper and a little fresh basil. YUM!!!!!
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