The Cookbook for Enjoying Summer’s Quintessential Food
Easy to grow and delicious to eat, tomatoes can be enjoyed raw and are commonly cooked in recipes. Ranging from the size of a grape to that of a softball, tomatoes provide a sweet, tangy flavor, perfect for salads, appetizers, beverages, pasta, and more. Tomatoes is a cookbook by Julia Rutland that features 50 easy recipes geared for busy cooks who enjoy great flavor. The author is a professional writer, recipe developer, recipe tester, food stylist, and television/media demonstrator, so you can be certain that every recipe is a crowd-pleaser! The book’s full-color photography adds to the enjoyment of cooking. Plus, an entire chapter is devoted to growing tomatoes in your own plot or container garden―with expert tips from a master gardener. Julia further provides plenty of useful information on buying tomatoes and a rundown of the different types available.
People love tomatoes because they flavor so many of our favorite dishes: pizza, salsa, spaghetti, BLTs―and, of course, the Bloody Mary. Add Tomatoes to your cookbook collection, and savor this wonderful variety of delectable dishes.
About the Author
Julia Rutland is a Washington, DC-area writer, recipe developer, and master gardener whose work appears regularly in publications and websites such as Southern Living magazine, Coastal Living magazine, and Weight Watchers books. She is the author of Discover Dinnertime, The Campfire Foodie Cookbook, On a Stick, Blueberries, Squash, Apples, Foil Pack Dinners, and more. Julia lives in the DC wine country town of Hillsboro, Virginia, with her husband, two daughters, and many furred and feathered friends.
Excerpt. © Reprinted by permission. All rights reserved.
Makes 8 cups
Pieces of fresh veggies ramp up the flavor, texture, and nutrition in this easy chilled soup. Make a big batch as a refreshing summer side—it’ll keep for a few days in the refrigerator.
- 2 cups vegetable juice
- 1/4 cup fresh lemon juice
- 2 tablespoons Worcestershire sauce
- 2 tablespoons prepared horseradish
- 2 tablespoons extra-virgin olive oil
- 2 pounds heirloom or beefsteak tomatoes, coarsely chopped
- 1/4 red onion, chopped
- 1/2 cup packed cilantro leaves
- 2 garlic cloves, coarsely chopped
- 2 teaspoons salt
- 3/4 teaspoon coarsely ground black pepper
- 1 jalapeno, seeded and minced (optional)
- 1 yellow bell pepper, finely chopped
- 1 zucchini, finely chopped
- 1 small cucumber, seeded and chopped
Combine the vegetable juice, lemon juice, Worcestershire, horseradish, olive oil, tomatoes, onion, cilantro, garlic, salt, and pepper in a food processor. Process until the mixture is finely chopped. Transfer to a bowl.
Stir in the jalapeno, bell pepper, zucchini, and cucumber. Cover and chill several hours or overnight.
- Publisher : Adventure Publications (May 25, 2021)
- Language : English
- Paperback : 140 pages
- ISBN-10 : 159193950X
- ISBN-13 : 978-1591939504
- Item Weight : 12 ounces
- Dimensions : 6.9 x 0.5 x 6.9 inches