Before you know it, beefsteaks and heirlooms will go the the way of long, sunny days and flip flops. Use them for these (mostly vegetarian!) recipes — and quick — before the season's over.
First, A Hack for Slicing Cherry Tomatoes
Source: d2k9njawademcf.cloudfront.net / via: food52.com
Slicing cherry tomatoes individually is kind of a pain. We recommend two things to avoid this. First, eat them whole. Second, if you must slice them, use this trick to do the lot of them at once.
1. You’ll need two lids from plastic containers. Fill one with the whole tomatoes, and place the other on top.
2. Hold the top lid to keep everything in place and carefully slice through the tomatoes with a sharp knife.
3. And that's it! Instantly halved cherry tomatoes. Now start cooking.
Brown Butter Tomatoes
Source: d2k9njawademcf.cloudfront.net / via: food52.com
Get the recipe!
With the last of the season’s tomatoes, make like Amanda Hesser and dress them in nutty brown butter. The recipe is as simple as it sounds: just slice a tomato, brown some butter, add some salt. You’ll wonder why you haven’t been doing this all summer.
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