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June 2008

Cooking with Local Tomatoes: Five Delicious Recipes
PHOTOGRAPHS BY: Peter Frank Edwards

Tasty sandwiches, salsa, tomato pie, and more!


Homemade Bloody Mary Mix

Toasted Cornbread Panzanella

Preheat oven to 400ºF. Spread cornbread in a single layer on a rimmed baking sheet. Toast in the oven for about eight minutes or until dry and lightly golden, tossing once halfway through. Set aside to cool.

Meanwhile, whisk the vinegars, garlic, and olive oil together in a small bowl, seasoning to taste with salt and pepper.

Open-Face Tomato Sandwiches with Chive Aioli

Tomato Pineapple-Jalapeño Salsa

Gruyère & Scallion Tomato Pie