To-may-to (and to-mah-to) photos taken by Jaymi Heimbuch
I love tomatoes. Growing up, my father and I would eat them right off the vine, much to my mother's disapproval. Armed with only a salt shaker, I couldn't resist them as they seemed to ripen right before my eyes every Summer in the backyard garden. These eight recipes celebrate the tomato, such as bruschetta with mint and goat cheese, cherry tomato pizza, and the best damn guacamole you'll ever have! Photo by Kevin Schuder
Coming up with pizza combinations is one of my favorite past times, like this pear and caramelized fennel combo. How about beets, blue cheese and arugula? Getting creative is fun, but sometimes it is nice to stick to the basics.
For me, nothing is more Californian than Mexican food. I know that sounds odd but anytime I travel outside the state, it is the first thing I miss (after my cat).
While bruschetta is usually made with basil, I chose mint to help keep the flavors a little lighter. By the way, bruschetta is pronounced like "brusketta", which I said incorrectly for many, many years.
This dish has a lot of moving parts but it can easily be simplified by substituting some of the from-scratch ingredients with your favorite store-bought items, such as the fresh ricotta cheese. However, once you make fresh ricotta cheese you will never return to the store for it! Never
This ciabatta recipe is rather simple and you'll be lucky if there is any left for sammiches
once you take it out of the oven -- it is that good! While I chose an Italian standard, feel free to mix it up: pear and basil, a portabella mushroom duxelle
or just fresh ricotta
with sage honey.
What's better than mole? In Mexico the dish is associated with celebrations such as weddings. While the traditional recipe can be quite intimidating, this recipe simplifies a few steps and has fewer dishes to wash in the end.
I really love the flexibility of a stuffed pepper -- a simple addition to the stuffing can take the dish in a whole different direction. Instead of stuffing a pepper with tomatoes, how about just stuffing a tomato?
© Kevin SchuderPhoto by Kevin Schuder
Sure, no one wants hot soup on a warm Summer day. But if Summer turns out to be anything like Spring this year (more showers and less flowers), you'll want this recipe in your back pocket.Visit TreeHugger's Green Wine Guide
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.More Recipes from the Green Wine GuidePear and Gorgonzola Pizza with Caramelized FennelVegetarian Shepherd's Pie with Gruyère-Popover CrustHomemade Pizza with Cherry Tomatoes, Red Onion and GorgonzolaMaple-Lemon Crème Brulée With Amaretti CookieMore from the Green Wine GuideHalter Ranch: Ronald Reagan Hangout Becomes Sustainably-Certified WineryFrog's Leap Winery: Saves 10 Million Gallons of Water a Year with Dry-FarmingBenziger: '60s Pot Farm Becomes Sonoma's First Certified Biodynamic WineryMedlock Ames: An Organic Vineyard with Mini Cows and a Century-Old Biker Bar
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I love tomatoes. Growing up, my father and I would eat them right off the vine, much to my mother's disapproval. Armed with only a salt shaker, I couldn't resist them as they seemed to ripen right