4 delicious recipes for summer tomatoes

Every year I grow a tomato plant and about this time, late summer, it produces way more than I can handle. At the farmers market, tomatoes are cheaper than ever as are complimentary ingredients like peppers, cilantro, basil, etc 다운로드. Which always leaves me left with heaping bowls of tomatoes and until this year I was never sure what to do with them.

The cultural and family expertise of handling real food is many generations removed in my family 다운로드. My remaining grandparent only has a few tips and only around Atlantic fish (he’s from Newfoundland in Canada). This means I’ve had to play around with various tomato recipes while researching what others do 구글 툴바 동영상. Now, a few years later, I am leading a renaissance of real food in my family and ready to share those tips with you. Hopefully, this will inspire you to get in the kitchen or visit your farmers market for a few pounds of tomatoes 영웅문 다운로드!

I’ve found four delicious ways to handle the tomato overload. They are marinara/meat sauce with pasta, pico de gallo, insalata caprese, and plain old can-freezing 다운로드. The first three can be a full meal with all the extra ingredients, while the last insures a prolonged tomato enjoyment throughout the winter.

 

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Sticking to Neapolitan tradition in pizza making – the Marinara and Margherita

The dish that has been called “almost certainly the most widely eaten food on the planet” originated in Naples, though Neapolitans would be aghast at the pizza toppings such as chicken tikka, ham and pineapple, and chicken pesto that have taken root in this country 다운로드. Back in the home of the pizza, people keep it simple. Most go for the Marinara, topped with tomatoes, garlic, oregano and olive oil (with the option of a few anchovy fillets) or the Margherita, topped with tomatoes, mozzarella, basil and olive oil 괴물 2006.

  • Marinara – tomatoes, garlic, oregano, olive oil
  • Margherita – tomatoes, mozzarella, basil, olive oil

I discovered how these tasty toppings retain their artisanal excellence on a recent visit to Naples organised by the restaurant chain Rossopomodoro (“red tomato”), which is based in the city 다운로드. Established in the late Nineties, it has opened more than 100 branches in 12 years. Most are in Italy, with nine branches in Naples alone, but the company is rapidly expanding around the world 다운로드. Already operating three restaurants in London and one in Birmingham, it plans to open another five per year in the UK.

Starting as a dough ball, the pizza base is pressed into the requisite disc with a raised edge (called the cornicione) by the fingers of the pizza-maker 다이아 나랑 사귈래 다운로드. All that flamboyant whirling in the air that you might have seen is frowned on. The Rossopomodoro pizza is then cooked in a wood-burning stove for 60 to 90 seconds at 485C 드래곤볼 슈퍼 극장판 브로리 다운로드.

But what goes on top? The zingy sauce made from the San Marzano tomato, grown around Vesuvius, explains why not much else is needed on local pizzas 다운로드. Ripened by the sun, which shines here for 250 days a year, its flavour benefits from the mineral-rich volcanic soil and deepens during the preserving process 다운로드.

keep reading to learn about the exclusive buffalo herds used for mozarella and more 스틱맨 다운로드!

 

 

// Photo – Krissy Ho