Tomato Love
44 Mouthwatering Recipes for Salads, Sauces, Stews, and More
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- ¥1,500
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- ¥1,500
発行者による作品情報
Tomato Love is a joyful collection of recipes that celebrate the favorite high-summer fruit. There’s nothing quite like a luscious Brandywine or a sweet Sungold freshly-picked from the vine, but tasty canned and jarred products ensure tomatoes can be enjoyed year-round. The recipes in this collection invite year-round eating, new takes on classic dishes like red sauce and tomato soup, along with a mix of fresh ideas ranging from Sweet, Spicy, Smoky Barbecue Sauce, Roasted Tomato Basil Soup with Pumpernickel Croutons, to Caprese Pasta Salad with Salami and Shakshuka with Extra Veg. Home cooks, backyard gardeners, and CSA members overwhelmed with the bounty of the season will find dozens of inspiring ideas for introducing variety into the everyday repertoire of meals. With fresh and nourishing ingredients at the forefront, this cookbook makes it easy for families to put good food on the table—with easy cooking steps, ingredients that are readily available, and delicious recipes. Every recipe is shown in a color photo, making the book easy to browse and use.
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PUBLISHERS WEEKLY
Recipe developer Howard salutes the "versatility and alluring complexity" of the much loved high-summer fruit in this inspired collection of recipes. She starts by differentiating common tomato varieties (large, meaty beefsteak tomatoes should only be purchased during the summer, while smaller, sweet camparis can be "somewhat reliable" even in the cooler seasons) and provides advice for choosing canned and boxed options—avoid chopped when possible, she urges, as "the additives make for an inferior-tasting product." Both fresh and canned tomatoes are put to use throughout her collection, the bulk of which puts fun twists on classic tomato dishes in such offerings as BLTKs (BLT kebabs), roasted tomato basil soup with pumpernickel croutons, and ravioli lasagna with any-day red sauce (she ditches the lasagna noodles for ravioli to create the pasta layers). Elsewhere, sun-dried tomato scones are served up for breakfast with savory scallion butter, while enchilada stacks with chipotle salsa offer an easy and flavorful weeknight option thanks to a time-saving store-bought rotisserie chicken. While instructions are straightforward, they occasionally leave out important details (for instance, Howard doesn't specify the shelf life of her tomato vinaigrette). Still, this offers an endless array of ways to turn the humble staple into a standout meal.
