Get fresh, ripe tomatoes all winter by stashing green tomatoes in a
cardboard box with plenty
of newspaper and letting them ripen slowly.
 
DIY Greenhouse
Think August is the only time to enjoy juicy red tomatoes? With this hack, you’ll have
plenty of ripe tomatoes long after the farmer’s market closes for the season.
Take fresh-picked, unblemished green tomatoes and place them in a cardboard box
well insulated on the bottom and sides with four layers of newspaper. Top each
layer with a few more sheets of newspaper, and stack to the top of the box.
Cover the whole collection with more newspaper and store until you’re ready for
a fresh BLT mid December.
Read more...

Wonder Bread   
Bread isn’t just for eating, either. Check out
these cool bread hacks.


Get Sauce-y   
Not sure what to do with your new tomato stash? Use
them up in a spicy rustic tomato
sauce.
 

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Credit: Maryse Chevriere Here's everything you need to know about this spaghetti recipe: It's inexpensive, easy to make, and delicious. Put simply, it's the ultimate quick-fix pasta dish.

Click here to see 8 Easy Vegetarian Dishes.

INGREDIENTS

• 2 cloves garlic, finely sliced
• 2-3 tablespoons olive oil
• 1 box cherry tomatoes
• 1 tablespoon red pepper flakes
• Salt, to taste
• ½ pound spaghetti
• Parmesan cheese, for garnish

DIRECTIONS In a medium saucepan over medium-low heat, sauté the garlic in olive oil for about 1-2 minutes — you want the slices to start to get tender but not burn.

Raise the heat to medium and add in the cherry tomatoes, stirring occasionally until they start to blister and soften. Now comes the fun part: crush all of the tomatoes with the back of a wooden spoon (just be mindful of the juice that squirts out, you might not want to be wearing white). Mix in the red pepper flakes and season with salt to taste.

While the sauce is cooking, put a pot of water on to boil and cook the spaghetti. When ready, add the pasta to the sauce and toss.

To serve, garnish with a sprinkling of shaved or grated Parmesan cheese.

Recipe DetailsServes 2

Total time: 25 minutes


Read more: http://www.thedailymeal.com/spaghetti-crushed-cherry-tomato-sauce#ixzz1z7tI7YPk

Shopping Tip:  For a quicker-cooking meal, purchase angel hair pasta instead of spaghetti.

Cooking Tip:  When cooking pasta, the water should be salty as the sea. View Recipe
Spaghetti with Crushed Cherry Tomato Sauce Recipe



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Shopping Tip:
Try using beefsteak tomatoes for this sandwich; they're meaty, sturdy, and hold up well to layering and cooking.

Cooking Tip:
Brie is easier to slice straight out of the refrigerator.
Grilled Brie and Tomato Sandwich Recipe



Three of my favorite things — guacamole, Brie, and tomato — come together perfectly in this easy gourmet grilled cheese.

Click here to see 8 Easy Vegetarian Dishes.

INGREDIENTS

• 8 slices of thick, hearty bread (I like Trader Joe's garlic and olive oil ciabatta), buttered on the inside
• 1 avocado, halved and pitted
• 3 cloves garlic, minced
• ½ small white onion, diced
• 1 ½ teaspoons hot sauce (I love D.L. Jardine's Texas Champagne)
• 1 ½ tablespoons lemon juice
• 2 teaspoons extra-virgin olive oil
• Salt and pepper, to taste
• 8 ounces Brie cheese, sliced
• 2 tomatoes, thinly sliced

DIRECTIONS Heat a large skillet and toast the buttered inside of each slice of bread.

Meanwhile, prepare the guacamole: Scoop the avocado flesh into a bowl and mash, mixing in the garlic, onion, hot sauce, lemon juice, olive oil, salt, and pepper.

Remove the toasted bread from the skillet, and spread the guacamole mixture on the inside of slice. On all of the bottom slices, add the Brie and tomato and then the top slice of bread (now toasted and spread with guacamole).

Cook the compiled sandwiches over medium heat until the bottom is toasted and the cheese is melted, about 6 minutes.

Recipe Details:   Serves 4

Total time: 14 minutes


Read more: http://www.thedailymeal.com/grilled-brie-tomato-sandwich#ixzz1z2VpTWAg

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Credit: Will Budiaman Harissa is a spicy Tunisian chile paste often used in North African cooking. Here, a milder version spices up a tomato soup made with fresh vegetable stock, and a good amount of farro is thrown in for good measure, making this a light, nutritious meal. If you don't have access to farro, pearled barley would make a decent substitute.

See all farro recipes.

INGREDIENTS For the vegetable stock:

• 1 tablespoon olive oil
• 1 cup finely diced white or yellow onion
• 1/2 cup finely diced carrot
• 1/2 cup finely diced celery
• 1/2 cup finely diced mushroom
• 1 leek, white part only, halved and sliced thinly
• 3 cloves garlic, chopped
• 1 quart water
• 10 black peppercorns
• 1 dried bay leaf
• 10 sprigs flat-leaf parsley
• 5 sprigs thyme

For the harissa:

• 1 red bell pepper
• 3 tablespoons olive oil
• 1 tablespoon fennel seeds
• 1 tablespoon cumin seeds
• 2 teaspoons crushed red pepper flakes
• 1 white or yellow onion, sliced thinly
• 3 cloves garlic, chopped
• 1 cup chopped tomatoes*
• 1 teaspoon cayenne
• Sea salt and freshly ground black pepper, to taste

For the soup:

• 1 cup farro
• One 28-ounce can fire-roasted crushed tomatoes
• Sea salt and freshly ground black pepper, to taste
• 1 tablespoon chopped flat-leaf parsley, for garnish

DIRECTIONS For the vegetable stock: In a 4-quart pot, heat the oil over medium-low heat. Add the onion, carrot, celery, mushroom, leek, and garlic and cook until softened, stirring occasionally, about 10 minutes. Add the water and remaining ingredients, increase the heat to high, and bring to a simmer.

Once it reaches a simmer, reduce the heat to medium and cook until reduced by ½, about 30 minutes. Drain and discard the solids.

For the harissa: Roast the bell pepper directly over a medium gas flame until charred all over, about 2-3 minutes per side. Set aside to cool.

Heat the oil in a sauté pan over medium heat. Add the fennel seeds, cumin seeds, and red pepper flakes and toast for about 15 seconds. Add the onion and cook until golden, stirring occasionally, about 5 minutes. Meanwhile, peel and chop the bell pepper.

Add the bell pepper and cook for 3 minutes, stirring occasionally. Then, add the garlic, tomatoes, and cayenne and cook for 2 minutes. Remove from the heat and transfer to the bowl of a food processor. Carefully blend until smooth. Set aside.

For the soup: Soak the farro in a bowl of cold water for about 25 minutes. Drain and transfer to a pot. Cover with cold water and bring to a boil over high heat. Cook until tender, about 25 minutes. Drain and set aside.

Combine the vegetable stock, harissa, and crushed tomatoes in a pot. Heat through on high heat for about 5 minutes and stir in the farro. Season with additional salt and pepper, to taste. Serve hot garnished with parsley.

Recipe Details Servings: 6
Cuisine: Mediterranean
Special Designations: Vegan, Vegetarian, Healthy
Notes and Substitutions: *Note: For a slightly hotter harissa, omit the fresh tomatoes.


Read more: http://www.thedailymeal.com/spicy-tomato-soup-harissa-and-farro#ixzz1xdSeuMm4

Shopping Tip:
Feel free to substitute another whole grain such as bulgur, whole-wheat couscous, or wheat berries.

Cooking Tip:
Whole grains can take much longer to cook than the processed versions; try cooking up a large batch at the start of the week to use later.

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