Appetizer Recipe: Homemade Tomato Salsa

Sometimes you just crave a good, light salsa with just enough spice to not overpower the flavor, and vice versa. If you opt for store-bought salsa, typically the more heat, the less chance of finding a nice, complex flavor. On the other side of the spectrum, sometimes "mild" ends up meaning overly sweet. This homemade salsa strikes the perfect balance! It's tangy with just the right amount of spice. We can't get enough of it. 

Ingredients

• 7 large Roma tomatoes
• 2 medium onions, chopped
• 3 garlic cloves, minced
• 3 seeded and stemmed jalepeno peppers
• 3/4 cup fresh cilantro
• 1 1/2 teaspoons salt
• fresh ground pepper to taste
• 1/2 teaspoon ground cumin
• 2 dried ancho peppers, seeded and stemmed
• juice of one lime

1. First, use a large skillet and place the seeded and stemmed ancho peppers in. Cook over medium heat for a few minutes until they just start smoking.

2. Transfer from skillet to blender, add cumin and blend until turned into a fine powder. Remove the mixture from the blender and transfer to a small bowl. Save the skillet.

3. Core and halve the tomatoes, then set them cute side up to the skillet. Simmer for a few minutes or until the tomatoes start to soften. Quickly peel the skin from the tomatoes. Transfer the tomatoes into the blender with the hot peppers and cilantro and blend.

4. Back at the skillet, sauté the onions and garlic for only ten seconds. Add the blended tomato mixture to the skillet and stir. Season with salt, ground black pepper, and the cumin and pepper mixture.

5. Simmer on medium-low heat for about 15 minutes or until salsa sufficiently reduces

6. Add lime juice to temper the spiciness if desired.

7. Enjoy!

Summertime Starter: Tomato Gazpacho

A cold soup like this is the perfect remedy for a sweltering hot day! Everyone should have a good gazpacho soup recipe in their repertoire, and this one is a classic. It makes a fabulous starter or a mid-afternoon snack when the temperatures rise. If you have tomatoes growing in your garden, this is one of the best ways to make good use of them! So go out, grab some veggies, and get ready to cool down...

Simple Tomato Gazpacho

(makes 8-10 servings)

Ingredients

• 1 1/2 pounds ripe tomatoes, cored and large dice
• 1 medium green bell pepper, cored, seeded, and large dice
• 1 medium English cucumber, large dice
• 1/2 medium red onion, large dice
• 1 medium garlic clove, coarsely chopped
• 3 cups tomato juice
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 tablespoons red wine vinegar, plus more as needed
• 1 1/2 teaspoons kosher salt, plus more as needed
• Freshly ground black pepper
• Garnish of your choice (we recommended parsley, diced tomatoes, and/or grated cheese)

Directions

1. Place the tomatoes, bell pepper, cucumber, onion, and garlic in a blender and blend into a smooth purée. 

2. Transfer to a large serving bowl, add the tomato juice, measured oil, vinegar, measured salt, and pepper to taste and stir to combine.

3. Taste and season additionally as needed. Cover and refrigerate until chilled.

4. Serve with a drizzle of olive oil and garnish with parsley, diced tomatoes, parmesan, mozzarella or feta cheese. 

5. Enjoy!

Simple Savory Recipe: Tomato Pie

We know all you tomato lovers are craving a nice, hearty recipe that uses those fantastic red veggies. Rather than making a sauce or a salad, try this tomato pie! It's a savory lunch or dinnertime dish that really hits the spot.

Just to be clear, we're not talking pizza here: Once complete, from the outside this dish appears no different than an old-fashioned apple pie. But inside it's a whole different story. Tomatoes, basil, onion, cheese. This recipe is simple and hearty. So go grab four tomatoes... and enjoy!  

Tomato Pie

(makes 6 servings)

Ingredients:4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper

Directions:1. Preheat oven to 350 degrees F.

2. Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.

3. Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper.

4. Combine the grated cheeses and mayonnaise together.

5. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned. Cut into slices and serve warm.

Italian Recipe: Grilled Caprese Panini

Insalata Caprese is a fresh, healthful salad that makes great use of fresh garden tomatoes. But what if you're craving something a little heartier?

You can use almost identical ingredients and throw everything into a sandwich. A panini filled with mozzarella, tomatoes and basil makes for a wholesome lunch. Time to grab those tomatoes and head to the kitchen!

Grilled Caprese Panini

(makes 4 servings)

Ingredients:

8 slices Italian bread, sliced 3/4-inch thick
8 slices fresh whole milk mozzarella cheese
2 roma tomatoes, sliced
8 fresh basil leaves, chopped
2 tablespoons balsamic vinegar
salt and pepper
1/4 cup olive oil
3 tablespoons fresh parmesan cheese, shredded
1/4 teaspoon garlic powder

Directions:

 

1. On four slices of thick bread of your choice, layer the mozzerella cheese and tomatoes.
2. Sprinkle with chopped basil leaves, vinegar, salt and pepper.
3. Top with remaining slices of bread.
4. In a small bowl combine oil, parmesan cheese and garlic powder.
5. Brush over both sides of each sandwich and either place on a grill over medium heat, or cook in a skillet until golden brown.

Starter Recipe: Roasted Tomato Soup

Today's soup celebrates the end of tomato season in true fashion. This roasted tomato soup is perfect for you home-gardeners who are wondering what to do with your very ripe tomatoes at the end of the harvest. Store-bought tomatoes will also work, but there's a good chance they won't be as sweet or flavorful. Garden tomatoes are really the difference between a stand-out tomato soup and a mediocre one. 

One note before we get started: feel free to throw in a pinch of sugar to add some extra sweetness.  Keep reading below for the recipe...

Roasted Tomato Soup

(makes 4 servings)

Ingredients

• 5 large tomatoes, cut into 3/4" slices
• 1 onion, cut into 1/2" slices
• 1/2 jalapeno, cut in half lengthwise, seeded
• 2 bell peppers, seeded, cut into 4 pieces
• 2 cloves garlic
• olive oil
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon dried basil
• 3/4 teaspoon salt
• black pepper to taste
• 2 cups vegetable broth
• 1/4 cup grated parmesan cheese
• a few tablespoons heavy cream or creme fraiche

Directions

1. Preheat the oven to 375F. Place the vegetables on a baking sheet, drizzle olive oil all over them and roast for about 20 minutes.
2. Add all the ingredients into a blender and blend until you end up with a smooth puree. Taste and adjust for seasoning.
3. Pour into a pot and heat to serve.
4. Garnish with parmesan cheese, fresh ground pepper, and this tastes fantastic with a crusty bread. If you want to add some good flair, save the heavy cream and creme fraiche from the blender and add to the center of the bowl at the time of serving.
5. Enjoy!

Vegetarian Soup Recipe: Tomato with Basil Yogurt Sauce

We figured it's about time we introduced another soup where the tomato is the hero. This humble fruit (or vegetable-- if we want to use the culinary classification instead of the botanical one) packs some massive flavor that makes it perfect for a hearty, winter soup.

We were rethinking new, or interesting ways to enhance the flavor of the standard tomato basil soup. We wanted to find a way to lighten the flavor a little, and citrus immediately came to mind. The addition of some orange zest and and a little bit of cumin really helped elevate the flavor of this soup. We also took a look at the common practice of adding yogurt or sour cream to tomato soup and wanted to some way enhance the practice. The solution was inspired by a different dish: kebabs. We took a moment to consider the yogurt sauce commonly served with kebabs and decided to thicken it by leaving out the lemon sauce and doubling the yogurt. Serve the soup in a large bowl, or even in coffee mug for a great appetizer that can be carried around before the main course is served. Keep reading below for this great recipe...

Tomato Soup with Basil Yogurt Sauce

(makes 6 servings)

Ingredients

TOMATO SOUP

• 1 tablespoon extra-virgin olive oil
• 3 medium onions, thinly sliced
• salt and pepper to taste
• Zest from 1 large orange, peeled off in wide strips
• 6 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon red pepper flakes
• 2 bay leaves
• 1/3 cup basil tightly packed (or 2 tablespoons dried basil)
• 1/3 cup marjoram leaves tightly packed (or 2 tablespoons dried marjoram)
• One 28oz can and one 14oz can whole tomatoes
• 8 cups vegetable broth

BASIL YOGURT SAUCE

• 2 cups plain yogurt
• 1 clove garlic, minced
• 4 scallions, thinly sliced
• 1/2 cup tightly packed fresh basil leaves, thinly sliced

Directions

1. In a large, heavy pot heat oil over medium-low heat.
2. Add the onion, salt, pepper, orange zest, and garlic.
3. Cover the pot and cook, stirring occasionally for 20 minutes or until the onions are soft.
4. Stir in the cumin, basil, marjoram, and red pepper flakes. Cook for 5 minutes, stirring occasionally over medium-low heat.
5. Add the tomatoes and their liquid, bay leaves, and broth. Bring to a gentle simmer, cover, and cook for 20 minutes.
6. Let the soup cool slightly, then pull out the orange peel and bay leaves and puree the soup in a blender or food processor.
7. To make the yogurt sauce, simply fold together the ingredients together in a bowl.
8. Serve the soup hot and add a spoonful of the yogurt sauce on top.
9. Enjoy!

Soup recipe adapted from Fine Cooking

Creative Starter: Green Tomato Soup

This being 12 Tomatoes, we were looking for a great, fresh tomato soup recipe to enjoy. After some thought, we finally agreed: green tomato soup! Yes, you don't always need red tomatoes to enjoy a great winter soup with a flavor many aren't accustomed to. Green tomatoes can be unripe regular tomatoes, or they can come in perpetually green varieties like the Green Zebra. What you'll end up with is a less acidic taste with a hint of sweetness. Some even compare the taste to that of a zucchini.

When choosing a good green tomato soup, we wanted something that complimented the unique flavor profile. Garlic, of course, is a favorite ingredient in any good soup, and we also added in some coriander seeds, dill, a little honey to add just a hint of sweetness, and then we got the most of our saltiness in with bacon. Garnish with some dill or extra vegetables for presentation. Keep reading below for our favorite green tomato soup recipe...

Green Tomato Soup recipe

(makes 4-6 servings)

Ingredients

• 1 medium onion, thinly sliced
• 1/3 cup diced carrots
• 1 teaspoon whole coriander seeds
• 2 cloves garlic, minced
• 3lbs green tomatoes, cored and roughly chopped
• 2 cups chicken broth
• 1 1/4 teaspoons kosher salt
• black pepper to taste
• 4 slices bacon
• 1/3 cup creme fraiche
• 2 tablespoons chopped fresh dill
• 1 teaspoon thyme
• 1 tablespoon honey

Directions

1. Melt the butter in a large pot over medium-high head. Add the onion and carrot and cook, stirring occasionally, until the onions turn translucent.
2. Meanwhile, crush the coriander with a mortar and pestle or the side of a knife. Add it to the pot along with the garlic and saute for another 3 minutes.
3. Stir in the tomato, stock, salt, and pepper, then bring to a boil. Reduce the heat to medium-low to bring the soup to a simmer and cook for another 30 minutes.
4. Meanwhile, cook the bacon in a skillet until crisp, then transfer the bacon to a paper-towel lined plate. 
5. Using a food processor or blender, puree the soup until smooth (this may take a few batches in a blender). return the soup to the pot to medium heat and stir in the creme fraiche along with the dill, thyme, and honey.  Cook for another minute or two. Taste and adjust the seasonings as desired. Serve hot.
6. Enjoy!

Vegan Recipe: Creamy Tomato Soup

Today we're sharing a great, creamy tomato soup that avoids using cream. That may seem like a contradiction, but trust me: it is absolutely delicious and 100% vegan.

We wanted to recreate a creamy tomato soup with a perfectly velvety texture without actually resorting to using cream. In effect, this should provide the same taste while keeping the dish vegan. The trick, it turns out, was to add a slice of white bread torn into pieces. It softened in the soup, and processed perfectly to give us that texture we wanted. As an added bonus, this non-dairy soup had a brighter, fresher tomato taste to it, not dulled by butter or cream. Keep reading below for this great vegan tomato soup recipe.

Creamy Vegan Tomato Soup

(makes 6 servings)

Ingredients

• 1/4 cup extra virgin olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1 bay leaf
• 2 28oz cans whole tomatoes packed in juice
• 2 tablespoons brown sugar
• 3 large slices sandwich bread, crusts removed, corn into pieces
• 2 cups vegetable broth
• 1/2 cup fresh chopped basil
• 1 teaspoon lemon juice
• 2 tablespoons brandy (optional)
• salt and pepper to taste
• chives or croutons for garnish

Directions

1. Heat 2 tablespoons oil in a Dutch oven over medium heat until shimmering. Add onion, garlic, red pepper flakes, and the bay leaf. Cook, stirring frequently until the onion is translucent (3 to 5 minutes). Stir in tomatoes and their juice. Mash the tomatoes until no large pieces remain.
2. Stir in the sugar, basil, and bread, then bring the soup to a boil. Reduce the heat to medium and cook, stirring occasionally, until the bread starts to break down (about 5 minutes). Remove and discard the bay leaf.
3. Transfer half the soup to a blender. Add 1 tablespoon oil and process until the soup is smooth and creamy (2 to 3 minutes). Transfer to a large bowl and repeat with the remaining soup an oil. Rinse out the dutch oven and return the soup to the pot.
4. Stir in the vegetable broth, lemon juice, and brandy (if using). Return the soup to a boil and season to taste with salt and pepper. Serve the soup in individual bowls. Sprinkle with chives and croutons if using, and optionally drizzle with olive oil.
5. Enjoy!

Spanish Starter: Gazpacho Andaluz

If you're looking for a great, cold starter look no further than a creamy gazpacho andaluz! This cold tomato soup originates in the southern region of Spain, and it's a refreshing way to start any meal.

The trick to really letting the tomato flavor shine in this recipe was to salt the tomatoes and let them sit for a little so they released more flavor. To thicken the soup, we naturally used bread (very similar to ourcreamless tomato soup recipe), and to finish it off we added just a little olive oil and sherry vinegar to add that last bit of bright flavor to this classic starter. Keep reading below for this fantastic recipe...

Gazpacho Andaluz

(makes 6 servings)

Ingredients

• 3lbs (about 6 or so medium) ripe tomatoes, cored
• 1 small cucumber, peeled, halved, and seeded
• 1 medium green bell pepper, halved, cored, and seeded
• 1 small red onion, peeled and halved
• 2 medium cloves garlic, peeled and quartered
• 1 small serrano chile, stemmed and halved lengthwise
• kosher salt
• 1 slice vienne or pane di casa loaf, crusts removed, roughly cut (1 slice of high quality sandwich bread without the crusts can be substituted)
• 1/2 cup extra virgin olive oil
• 2 tablespoons sherry vinegar
• 2 tablespoons finely minced cilantro or basil leaves

Directions

1. Roughly chop 2lbs of tomatoes, half the cucumber, half the bell pepper, and half the onion, and place in a large bowl. Add garlic, chicle, and 1 1/2 teaspoons salt. Toss until well combined. Set aside.
2. Cut the remaining tomatoes, cucumber, and pepper into 1/4" cubes. Place the vegetables in a medium bowl. Mince the remaining onion and add to the diced tomatoes. Toss with 1/2 teaspoon salt and transfer to a fine-mesh strainer over a medium bowl. Set aside for 1 hour.
3. Transfer the drained diced vegetables to a medium bowl and set aside. Add the bread pieces to the drained liquid and soak for 1 minute. Add the soaked bread and any remaining liquid to the roughly chopped vegetables and toss thoroughly to combine.
4. Transfer half of the vegetable-bread mixture to a blender or food processor and process for 30 seconds. With the blender running, slowly drizzle 1/4 cup oil and continue to blend until completely smooth (about 2 minutes).
5. Strain the soup through a fine-mesh strainer into a large bowl and use a rubber spatula to press the soup through the strainer. Repeat with the remaining vegetable-bread mixture and 1/4 cup olive oil.
6. Stir in the vinegar, minced herb, and half of the diced vegetables into the soup and season with salt and pepper. Cover and refrigerate overnight or for at least 2 hours to chill. Serve, using the remaining diced vegetables as garnish along with olive oil, sherry vinegar, and black pepper to taste.
7. Enjoy!

Italian Recipe: Caprese Salad

For a wonderful, fresh appetizer, look no further than a simple caprese salad. The salad consists of only a few ingredients including tomatoes, mozzarella, and basil. Because this recipe is so simple, you are going to want to choose the freshest ingredients possible. To enhance the flavor of the salad, we marinated the mozzarella in a combination of oil, basil, salt and pepper before finally assembling the salad. Keep reading below for this great, simple recipe.

Caprese Salad

Ingredients

• 1/4 cup extra virgin olive oil
• 1/4 cup freshly chopped basil
• 1lb fresh mozzarella sliced thick
• kosher salt and black pepper to taste
• 3 whole ripe tomatoes
• 3 tablespoons balsamic vinegar
• Fresh whole basil leaves

Directions

1. Combine the oil and chopped basil in a bowl. Add the mozzarella and season to taste with salt an pepper. Cover and marinate in the fridge for at least 30 minutes.
2. Slice the tomatoes into thick slices and add the tomatoes  to the mozarella. Toss to combine. Transfer the tomatoes and mozzarella to the serving plates. Add whole basil leaves. Drizzle with the balsamic vinegar. Top with additional salt and freshly cracked black pepper.
3. Enjoy!

Italian Recipe: Spaghetti alla Puttanesca

If you're looking for a great way to serve spaghetti you might not have tried yet, look for Spaghetti alla Puttanesca. Spaghetti alla puttanesca originates in Italy and is a surprisingly recent dish, growing popular in the 1960's. Sugo alla puttanesca is typically a hotter and saltier sauce combined with olives, chilli peppers, and capers. 

For our puttanesca, we started off by cooking our onions, then stirring in the anchovies. From there, we simply added in our spices, some crushed tomatoes and tomato paste, and some red pepper flakes. Cooking was just as simple as letting the sauce reduce down, then we served it over spaghetti al dente. This dish also taste great with a bitter side salad with a vinaigrette. Keep reading below for our favorite recipe...

Spaghetti alla Puttanesca

(makes 4-6 servings)

Ingredients

• 2 tablespoons olive oil
• 1/2 cup minced onion
• 3 cloves garlic, minced
• 3-4 canned anchovies, chopped
• 2 tablespoons tomato paste
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon sugar
• 1 28oz can crushed tomatoes
• 1/2 cup white wine or chicken broth
• 2 tablespoons fresh oregano leaves
• 2 tablespoons small capers
• 3/4 cup pitted olives, roughly chopped
• 1/4 cup chopped fresh parsley
• Dill for garnish

Directions

1. Heat the olive oil over medium-high heat in a large, deep skillet. When the oil is hot, add the onions and saute until soft and translucent (about 4-5 minutes). While the onions are cooking, stir in the anchovies along with some of the oil from the can. Add the garlic and cook an additional minute.
2. Mix in the tomato paste and cook for 2 minutes, stirring occasionally. Add the crushed tomato, wine or broth, oregano, red pepper flakes, sugar, and olives. turn the heat down to a gentle simmer.
3. Bring a large pot of water to a boil. Add the spaghetti to the water, then add the capers to the sauce. Cook the pasta according to the package to al dente.
4. Drain the pasta and transfer to a large bowl. Drizzle a little oil over the pasta and mix. Stir the parsley into the pasta sauce. Mix the pasta with the sauce, then serve garnished with dill.
5. Enjoy!

Light & Delicious Recipe: Chickpea, Tomato and Feta Salad

Are you tired of boring salads for lunch or as an accompaniment to dinner? This chickpea salad is refreshing, healthy and zesty, and it only takes a few minutes to prepare. Beans are so frequently used as “back-ups” in a meal that we forget what great flavor they have on their own, or that they can even stand alone as a meal! This salad brings garbanzo beans to the foreground and you’ll find yourself not needing anything else to complete your lunch—this bad boy’s got it covered!

Chickpea Tomato Salad

Ingredients 

• 1 can chickpeas, drained and rinsed
• 1 1/2 cup tomato, seeded and diced
• 1/2 -3/4 cup feta, cubed
• 1/4-1/2 cup red onion, diced
• 1 tablespoon finely chopped mint
• 1 tablespoon finely chopped basil
• 1 1/2 tablespoon lemon juice
• extra virgin olive oil, to taste
• sea salt and freshly ground pepper, to taste

Directions

1. Combine the onions and tomatoes in a bowl, drizzle with lemon juice and olive oil. Then add salt and pepper.
2. Add chickpeas, feta and very finely chopped or diced herbs.
3. Mix well, adjust seasoning and place in refrigerator for at least 20 minutes. Salad will marinate and flavors will continue to develop.
4. Serve and enjoy!

Italian Recipe: Panzerotti

Of the many delightful appetizers that hail from the boot, panzerotto is one of our favorites. A mouthful of gooey Italian goodness, these fried pockets of dough are stuffed with all range of ingredients, sweet to savory. Classic fillings include salumi, ham and ricotta, and chopped meat with mozzarella. The options are truly limitless, though. Chocolate, caramel, honey-filled panzerotti? Yes, please. Gruyère and prosciutto? Don't mind if we do. What stays the same is that light, flaky pastry crust. 

Panzerotti are the speciality in Bari, a southern Italian city located on Puglia's coast. If you don't have plans to visit Puglia anytime soon, time to get creative in the kitchen and make your own panzerotti from scratch! With a traditional filling of mozzarella and tomatoes, the following recipe is a real crowd-pleaser: 

Tomato & Mozzarella Stuffed Panzerotti

(makes about 4 servings)

Ingredients:

• 1 ¼ lb all-purpose flour
• ½ oz fresh yeast
• 1 cup water
• 1 lb whole peeled tomatoes
• ⅝ lb fresh mozzarella cheese
• salt and pepper

Directions: 

1. Combine flour, yeast, salt and water to create dough. Allow to rise for about 2 hours.

2. Meanwhile, cut the peeled tomatoes, squeeze them and leave to drain in a colander. Dice mozzarella; once the tomatoes have drained, add the diced mozzarella and season with salt and pepper. Roll out the dough into disks of about 8 inches in diameter and 0.2 inch thick.

3. Fill each disk with the tomato-mozzarella mixture, then fold into half-moon shaped pouches. Folding together the edges to seal the panzerotti.

4. Deep-fry in abundant olive oil. Flip the panzerotti often to prevent them to avoid burning on either side. Wait until the pouches are golden-brown in color. Then transfer to a plate for serving. 

5. Buon appetito! 

Quick & Filling Indian-Inspired Recipe: Vegetarian Chana Masala

This is an adventurous dish to try out if you like experimenting with different spices and expanding your kitchen repertoire. While the ingredient list calls for quite a few different spices, it’s nice to have them on hand because you can use them in so many different ways. Or, if you don’t think you’ll get as much use out of them, you can cut back on some of the less common spices and stick to the ones you’re more comfortable with—you’ll still get a great flavor from this masala. You can make it vegan and vegetarian, plus it’s hearty and filling; perfect as a side dish or on its own!

Chana Masala

(Serves 4)

Ingredients

• 2 cans (14 oz) chickpeas, rinsed and drained
• 1 can (28 oz) whole peeled tomatoes, with their juices
• 1-1½ teaspoons cumin seeds
• 2 yellow onions, chopped
• 3-5 cloves garlic, crushed
• 1 tablespoon coconut oil, olive oil (or ghee, if you’re not making vegan masala)
• 1 tablespoon fresh ginger, peeled and minced (about a 1-inch piece)
• 1 chili pepper, red or green, minced (optional: seeded)
• 1 1/2 teaspoons garam masala (or tikka masala)
• 1 1/2 teaspoons ground coriander
• 1 teaspoon cinnamon
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• Sea salt, to taste
• Fresh cilantro, chopped, garnish


Directions

1. Heat oil (or ghee, if you’re not making this vegan) in a large pot over medium heat. Once it’s hot, reduce the heat and add cumin seeds, toasting for 1-2 minutes on medium-low heat. Stir frequently and avoid burning the seeds. Should be golden and aromatic.
2. Bringing the heat up to medium, add in chopped onion and cook until softened and slightly translucent, around 10 minutes. Be careful not to brown them.  Then add garlic, ginger and peppers. Cook for 5-7 minutes, stirring regularly.
3. Mix in the garam masala, turmeric, cayenne, salt and coriander, and cook for 2-3 minutes.
4. Add the can of tomatoes and break/crush some of them to help release and blend flavors. Or, if using fresh tomatoes, pulse them in a food processor before adding.
5. Raising the temperature to medium-high, add the chickpeas and reduce to a simmer. Allow for mixture to reduce and for flavors to heighten, around 10 minutes. 

Classic Italian Recipe: Pizza Margherita

The draw of the pizza margherita is its simplicity-- the most basic of ingredients, mixed together in just the right proportions, served on an airy, crispy crust. The key is making sure those few ingredients are the freshest and highest quality available. Garden fresh basil and the milkiest mozzarella you can find. If you really want to step things up, go for mozzarella di bufala!  

What's the story behind the name of this classic pizza of neapolitan origin? Back in 1889, Queen Margherita of Savoy paid a visit to Naples, and the pizza-makers at Pizzeria Brandi decided to whip up a patriotic pizza in her honor. Calling on the colors of the Italian flag-- red, green and white-- the pizza was based on the trio of tomatoes, basil and mozzarella. While traditional pizzaioli in Italy bake themargherita in wood-brick ovens, you can get away with the ordinary one in your kitchen. You will, however, need a pizza stone in order to really perfect this recipe! If you don't have one, you can actually make your own really simply for just $3! 

Pizza Margherita 

Ingredients:

Dough

• 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoon)
• 1 3/4 cups unbleached all-purpose flour, divided, plus more for dusting
• 3/4 cup warm water, divided
• 1 teaspoon salt
• 1/2 tablespoon olive oil

Topping

• 15 ounce can whole tomatoes in juice
• 2 large garlic cloves, smashed
• 2 tablespoons olive oil
• 4 basil leaves,  plus more for sprinkling
• 1/4 teaspoon sugar
• 6 ounces fresh mozzarella or mozzarella di bufala, cut into 1/4-inch-thick slices

Directions:

1. Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a large bowl and let stand until surface appears creamy, about 5 minutes. Make sure mixture has creamy appearance before proceeding with other steps. If necessary, start over with new yeast until the right consistency develops.

2. Add 1 1/4 cups flour, remaining 1/2 cup water, salt, and oil. Stir until smooth. Stir in 1/4 to 1/3 cup flour, enough to make the dough a bit slippery and sticky so that it  pulls away from sides of bowl. 

3. On a floured surface, knead the dough until  it reaches a smooth and elastic consistency, about 8 minutes. Form into a ball, put in a bowl, and dust with flour. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled, about 1 1/4 hours. Alternatively, you can allow dough to rise in the fridge for a day. Just make sure you bring it back to room temp before you try to shape it. 

4. While dough is rising, pulse tomatoes with juice in a blender until you've created a chunky sauce. 

5. Next, cook garlic in oil in a small heavy saucepan over medium-low heat until fragrant and lightly golden. Add tomato purée, basil, sugar, and 1/8 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened and reduced to about 3/4 cup. This should take about 40 minutes. Season with salt and cool.

6. Preheat oven to 500°F at least 45 minutes before you're ready to cook the pizza, and place your pizza stone on oven rack in lower third of electric oven (or on floor of gas oven).

7. Once dough has risen, shape it without punching it down. Dust it with flour, then transfer to a parchment-lined pizza peel or large baking sheet. Pat out dough evenly with your fingers and stretch it so it's about 14 inches round, reflouring fingers if necessary.

8. Spread sauce over dough, leaving a 1-inch border. Arrange cheese on top, leaving a 2- to 3-inch border.

9. Place the baking sheet (with pizza on it) onto pizza stone in oven. Bake about 15 minutes, until dough is crisp and browned and cheese is bubbling.  Transfer pizza to a cutting board and cool for at least 5 minutes. Sprinkle with fresh basil leaves before serving.

10. Buon appetito!

Vegetarian Recipe: Panzanella Salad

We’ve got the perfect recipe for a potluck, barbecue, or picnic: panzanella salad. It’s simple to make, is served at room temperature, and covers a lot of dietary restrictions (it’s vegetarian and dairy-free).

This delicious dish originated in Tuscany, where it has been a staple since the 1600s. In fact, it wasn’t until recently that the dish was tomato-based – it used to be all about the onions! This recipe still calls on onions a bit, but there’s no question that fresh, juicy tomatoes are the star here.

And don't forget -- the bread is key in this salad. Fresh bread might be too fragile for the salad, which is why day-old, stale bread that is nice and crunchy is perfect for soaking up the vinaigrette. 

Panzanella Salad

Ingredients:

• 2 cups red grape tomatoes, cut in half
• 2 cups yellow grape tomatoes, cut in half
• 4 cups day-old crusty Italian or French bread, cut into 1-inch cubes
• 1 tablespoon red wine vinegar
• 1 red bell pepper, julienned (fresh or roasted)
• 1 hothouse cucumber, skinned and seeded, cut into 1/2-inch chunks
• 1/2 red onion, chopped
• 1 bunch fresh basil, torn into little pieces
• 1/4 to 1/2 cup good olive oil
• 1 teaspoon minced garlic
• Salt and pepper to taste

Directions:

1. Preheat the oven to 400 degrees F.
2. Put the bread cubes in a large bowl and drizzle them with about 1 to 1-1/2 tablespoons of olive oil. Season with salt and pepper to taste, then toss everything together until the bread is evenly coated.
3. Lightly grease a baking sheet and put the cubes onto the sheet. Bake them for about 7-10 minutes, or until they are golden brown. Then, set them aside to cool. 
4. In a large bowl, add the bread, tomatoes, red bell pepper, cucumber, onion, and basil. In a smaller, separate bowl, whisk the olive oil, vinegar, and garlic. Then, add this oil mixture to the large bowl and toss evenly. Salt and pepper again to taste.
5. Let everything marinate, covered, for at least 30 minutes at room temperature.
6. Enjoy!

Vegan Recipe: Rice-Stuffed Tomatoes

In Greece and Italy, rice-stuffed tomatoes are a common dish -- and we've made a vegan variation that's sure to please herbivores and omnivores alike. 

This specific dish was inspired by the Greek gemista, which is used to describe stuffed vegetables – typically a blend of peppers and tomatoes stuffed with rice and often cooked alongside potatoes. We’ve stuck to just stuffed tomatoes, and it is a great way to use all those fresh tomatoes in the summertime. It takes a bit of time, but it’s worth it!

For a quicker version, use cooked rice instead -- leaving out the 3/4 cup olive oil from the mixture -- and set the tomatoes in the pan without any potatoes or leftover rice. Then, just drizzle them with a little olive oil and cook for 15-20 minutes at 400 degrees F.

Rice-Stuffed Tomatoes

(Makes 10 servings)

Ingredients:

• 10 large tomatoes
• 3/4 cup un-cooked short grain rice
• 2 zucchini, peeled and grated
• 1 onion, chopped
• 5 garlic cloves
• 1 tablespoon fresh oregano (or 1 teaspoon dried)
• 2 tablespoons dry mint
• 4 tablespoons fresh parsley (or 4 teaspoons dried)
• 1 tablespoon tomato paste
• 1 1/2 cup olive oil
• 1 teaspoon lemon juice
• Salt and pepper
• 1 1/2 pounds potatoes

Directions:

1. Preheat oven to 400 degrees F.
2. Slice the tops off the tomatoes (keep the tops, though) and use a spoon to empty out the middle of the tomato. Reserve the juice in one bowl and insides of the tomato in a separate bowl. Make small slits in the inside bottom of the tomatoes – making sure not to cut all the way through the tomatoes.
3. Lightly grease a 9x13 baking dish and place the tomatoes inside the pan.
4. Put the onion, garlic, a teaspoon of oil, and a pinch of salt into a food processor and mix it just a bit. (Or, simply mix in a bowl with a spoon if you don’t have a food processor – just chop the onions and garlic a little more finely).
5. Take the insides of the tomato and chop them into small pieces, and then add them to a large bowl with the grated zucchini. Then, add 1 tablespoon of salt, the dry mint, parsley, and tomato paste and combine. Finally, add the uncooked short-grain rice, 1 teaspoon of lemon juice, and 3/4 cup olive oil and let the mixture sit.
6. In the meantime, peel the potatoes and cut them into chunks. Toss them with the tablespoon of oregano, 3/4 cup olive oil, and some salt and pepper. Mix them well and then add the reserved tomato juice.
7. Fill the tomatoes to the top with the rice mixture and top them with their caps. Then, place the potatoes/tomato juice in the empty space around the tomatoes – also add any leftover rice mixture in the gaps, too.
8. Add a cup of water to the corner of the pan and tilt it so that the water is evenly distributed.
9. Bake for 15-20 minutes at 400 degrees F, and then reduce the heat to 325 degrees F and bake them for another 60-90 minutes. If it seems dry during the process, add a little more water to the pan.
10. Enjoy!