Tag Archives: Tomatoes

How to Make the Most of Gorgeous Late-Summer Tomatoes

Source: Grub Street NY

I didn’t really intend to spend a recent afternoon elbow-deep in tomatoes, but the timing was right: I came into 30 or so pounds of “seconds” — organic, gorgeous, but imperfect — and quickly turned that into sauce. It was a bit of a production — …

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Three events for tomato lovers to enjoy this month

Source: Atlanta Journal Constitution

It’s tomato season. Celebrate with these events./Photo credit: Bloomberg photo by Daniel Acker.

Tomato lovers rejoice! July is full of tomato-themed events to enjoy.

Attack of the Killer Tomato Festival– The ninth annual festival returns to Park Tavern in Piedmont Park on Sunday, July 16. Created by chef and restauranteur Ford Fry, the festival brings together the South’s top chefs, mixologists and local farmers to celebrate local, organically grown food.

TomatoJam at South City Kitchen Vinings- South City Kitchen Vinings is celebrating the tomato with its annual special menu, TomatoJam. The offerings on this limited-time menu include tomato pie with bacon ...

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Fried green tomatoes with goat cheese and red pepper coulis

Source: Atlanta Magazine

Fried green tomatoes with goat cheese and red pepper coulisPhotograph by Rafterman Fried green tomatoes with goat cheese and red pepper coulis Serves 6 Fried Green Tomatoes with Goat Cheese 1 cup goat cheese 4 green tomatoes, sliced ½-inch thick 2 eggs ½ cup milk 1 cup whole wheat flour ½ cup panko breadcrumbs ¼ cup yellow cornmeal 2 teaspoons salt 1 cup vegetable oil Feta and fresh basil leaves, for garnish (optional) Spread a small amount of goat cheese onto one side of each tomato slice. Arrange on a sheet pan, and chill in the refrigerator for 1 hour. ...

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Technique: How to make Fried Green Tomatoes, from Home Grown GA’s Kevin Clark

Source: Atlanta Magazine

It wasn’t until Kevin Clark opened Home Grown GA that he came to like this Southern classic, which can easily turn thin and soggy. What’s his secret? Slice the tomatoes no less than ¼ inch thick, then salt and pepper them generously about five minutes before frying. Give the slices several good tosses to evenly distribute the seasoning. And instead of the traditional cornmeal, he uses panko Japanese breadcrumbs.  1 In a medium bowl, whisk 4 large eggs. Place 2 cups panko Japanese breadcrumbs in a second bowl and 2 cups all-purpose flour in a third bowl.  2 Pour ½ ...

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Technique: How to make Fried Green Tomatoes, from Home Grown GA’s Kevin Clark

Source: Atlanta Magazine

It wasn’t until Kevin Clark opened Home Grown GA that he came to like this Southern classic, which can easily turn thin and soggy. What’s his secret? Slice the tomatoes no less than ¼ inch thick, then salt and pepper them generously about five minutes before frying. Give the slices several good tosses to evenly distribute the seasoning. And instead of the traditional cornmeal, he uses panko Japanese breadcrumbs.  1 In a medium bowl, whisk 4 large eggs. Place 2 cups panko Japanese breadcrumbs in a second bowl and 2 cups all-purpose flour in a third bowl.  2 Pour ½ ...

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Technique: How to make Fried Green Tomatoes, from Home Grown GA’s Kevin Clark

Source: Atlanta Magazine

It wasn’t until Kevin Clark opened Home Grown GA that he came to like this Southern classic, which can easily turn thin and soggy. What’s his secret? Slice the tomatoes no less than ¼ inch thick, then salt and pepper them generously about five minutes before frying. Give the slices several good tosses to evenly distribute the seasoning. And instead of the traditional cornmeal, he uses panko Japanese breadcrumbs.  1 In a medium bowl, whisk 4 large eggs. Place 2 cups panko Japanese breadcrumbs in a second bowl and 2 cups all-purpose flour in a third bowl.  2 Pour ½ ...

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Technique: How to make Fried Green Tomatoes, from Home Grown GA’s Kevin Clark

Source: Atlanta Magazine

It wasn’t until Kevin Clark opened Home Grown GA that he came to like this Southern classic, which can easily turn thin and soggy. What’s his secret? Slice the tomatoes no less than ¼ inch thick, then salt and pepper them generously about five minutes before frying. Give the slices several good tosses to evenly distribute the seasoning. And instead of the traditional cornmeal, he uses panko Japanese breadcrumbs.  1 In a medium bowl, whisk 4 large eggs. Place 2 cups panko Japanese breadcrumbs in a second bowl and 2 cups all-purpose flour in a third bowl.  2 Pour ½ ...

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Vic’s Sun Gold–Tomato Salad Is the Ultimate Summer Greenmarket Dish

Source: Grub Street NY

Peak tomato season is upon us, and Vic’s Hillary Sterling has set the bar high for chefs whose goal it is to spotlight summertime’s No. 1 Greenmarket ingredient in ways that go beyond a drizzle of olive oil, a sprinkle of sea salt, and a strewing of basil….More »

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Scientists Engineered a Tomato That Doesn’t Get Mushy

Source: Grub Street NY

Welcome Frankentomatoes to the class of perishable foods tweaked to become indestructible: un-bruisable potatoes, apples that can’t oxidize, and salmon that grow twice as fast on 75 percent as much food. According to a new paper published this week in…More »

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Tis the Season for Tomato Dinners

Source: Philadelphia Magazine » Foobooz

Shutterstock

It’s local tomato season | Shutterstock

Just about every restaurant worth its salt has is celebrating local tomatoes with at least an heirloom tomato salad nowadays. But a couple of restaurants are going to the next level by creating whole menus with the tomato as the centerpiece.

Meritage is offering a special tomato tasting menu from Friday, August 28th through Friday, September 4th. The four-course dinner includes lobster with tomato conserva to a tomato sorbet with lemon biscotti.

At Jamonera, the Midtown Village Spanish restaurant is celebrating Lo Tomatina, Spain’s huge tomato throwing festival. On Sunday, August 30th and ...

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