Tomatoes 101 with Lynne Rossetto Kasper
Here at The Splendid Table, we love tomatoes! There are as many wonderful ways to eat and cook with them, as there are varieties to enjoy. In this video, Lynne Rossetto Kasper explains the many flavors you can expect from different types of tomatoes. See the archive section below the video for some of our favorite tomato-based recipes and stories.
- Eggs Simmered in Tomato Sauce
- Ripe Tomato Stack with Pine Nuts and Mozzarella
- Tomatoes Stuffed with Rice, Pine Nuts, and Fresh Oregano
- Squashed Tomatoes
- Italian Farmhouse Green Tomato Pickle
- Sweet and Piquant Tomato Jam
- Classic Italian Tomato Sauce
- Fresh Heirloom Tomato Soup with Cream
- Easy Cream of Tomato Soup
- Warm Tomato Vinaigrette
- Summer Tomato Pudding
- Oven-Candied Summer Tomatoes
- 21 ways to eat tomatoes - When tomatoes are in season, we eat them every chance we get - breakfast, lunch and dinner. Here is a large collection of some of our favorite summertime recipes to take advantage of a gardenful of tomatoes.
- Tomato tasting - Chef Andrea Reusing talks about her favorite way to serve an arrangement of tomato for an enjoyable tasting.
- We have to remember tomatoes are seasonal - "I really don't eat another tomato between my last one picked in say September and the first one picked in June unless they're canned, sun-dried or preserved in some way," says Craig LeHoullier, author of Epic Tomatoes.
- The science of better tasting tomatoes - Dr. Liz Baldwin is on a mission to make the tomato you get at the supermarket taste better. She tells Lynne Rossetto Kasper what makes them go bad and what you can look for to make sure you're getting the best one.
- A green tomato tart to fall in love with - Lynne helps a fan re-create a life-changing green tomato tart. Assembly recipes include Spiced Green Tomato Jam, Almond Pastry Tart Crust, and Vanilla Ricotta/Cream Filling.
- The lazy way to freeze tomatoes - The summer heat makes it difficult to want to spend time at a hot stove boiling water to can tomotoes. Why not freeze them instead?
Before you go...
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