Salting and straining ripe tomatoes extracts their flavorful juices; when combined with verdant basil oil, it makes a slightly sweet and vegetal salad dressing.
Turn summer’s bounty into a full meal with some blistered cherry tomatoes, cooling yogurt, and a drizzle of balsamic glaze piled on top of fried bread.
Tomato water--the rose-colored juice released from the cut fruit--tastes like a super-concentrated version of ripe tomatoes. Here's how to make and use it
Some people like to eat a tomato like an apple and there is nothing wrong with that. But there are myriad other ways to prepare or cook tomatoes. For instance, did you know you can make tomatoes a sauce? Or make them into a paste? You can even throw them in a dehydrator and turn them into tomato leather (honestly, try this). Join Amiel Stanek as he cooks, prepares and eats tomatoes in almost every way possible.
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes pasta with tomatoes and chickpeas. If you don't have a can of tomatoes, tomato paste will work just fine. Cook a couple of tablespoons in a small skillet alongside the chickpeas until it darkens before adding to the chickpeas and proceeding with the recipe.
Check out the recipe here: https://weightloss-tricks.today/recipe/brothy-pasta-with-chickpeas%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-5cba355d61945a595a47518b">
Join Carla Music in the Bon Appétit Test Kitchen as she makes baked eggs in tomato. The trick is getting the eggs cooked so that the whites are set and the yolks are still jammy—starting with room temperature eggs is key, so soak them in hot water for a few minutes if they're cold from the fridge.
Produced by Bon Appétit with Mutti® | There’s no denying that Italian summers are the stuff of dreams. We’ve crafted simple weeknight recipes that transport the flavors of Parma right to your table using Italy’s favorite tomato: Mutti®.
