Ingredient Spotlight: Tomatoes

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Is there anything better than a tomato plucked straight from the garden?

I didn’t think so.

Tomatoes are a kitchen staple.  I have to admit, for recipes I mostly use the diced, canned variety.  They are convenient and taste good, even in winter.  When we have the real deal, ripe from the garden we eat them sliced on a plate or on a sandwich or in salad.  Anything that will highlight their perfection.

Here are some of my recipes that use tomatoes: 

Now it’s your turn.   Link up any recipe on your blog that uses tomatoes.   It doesn’t have to be a recent post, just be sure to link directly to your recipe, not just the main page of your blog.  I only ask that you include a link back to Eat at Home in your post.  You can link directly to this post or use the button in the sidebar.


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  1. I’m going to go with “no.” There is nothing better than a ripe tomato from the garden. We’ve only had one ripe one so far, but I suspect in August, I’ll be sick of tomatoes!

  2. There is nothing better than biting into a fresh tomato like an apple. Nothing!

  3. I agree, but add a slice of fresh moz and a drizzle of aged balsamic? Delish! esp on those super hot miserable nights for a quick dinner~

  4. Hi Tiffany, I plum forgot about Ingredient Spotlight last week. And, sorry, no recipe this week. My favorite ways to eat tomatoes are fresh, local ones sliced with a little salt or in a bacon, lettuce, and tomato sandwich. My husband’s opinion on tomatoes is, if they aren’t in season here, don’t bother buying them. His favorite summer meal is sliced local tomatoes, corn on the cob, and deep-fried yellow crookneck squash.

    So, since I had no tomato recipe, today, I made cookies. Come on by.


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