I wait all year to be able to make this recipe again and again.
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You'll Ruin Your Tomatoes If You Do This 5 MISTAKES You Can't Afford to Make When Growing Tomatoes
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Tomato season is here and with it comes everything tomato-related. I for one couldn’t be more excited about it. This versatile darling of the fruit and vegetable world helps us create rich sauces zesty salads sandwiches and casserole fillings all year long. But nothing beats fresh tomatoes in the summer. Combine them with basil and mozzarella throw them in a BLT or stuff them into a pie—there’s no wrong answer. Although in preparing many of these dishes you may be missing one of my favorite ways to use fresh tomatoes this time of year.
When I make a beloved summer tomato pie I follow a tip where I chop the tomatoes and squeeze out the excess moisture which helps dry them out a bit and keeps the pie from getting soggy while it bakes. In the process I collect a good amount of tomato juice. And when the tomatoes are in peak season that leftover juice is too good to pass up. After the fruit is juiced drained and strained I’m left with a pink-colored elixir that’s more than flavorful. So what’s the best way to use it? My go-to is a simple tomato vinaigrette.
