This & That is a collection of recipes, tips, stories and inspirations found in Relish magazine every month. They are the features at the forefront of our minds and always a mixed-bag of what we're loving most.
A Note From Editor Jill Melton:
I live in a sea of tomatoes. Overly ripe, bursting, blemished, beautiful tomatoes. My 16-year-old daughter is working at a produce stand, and I’m the lucky recipient of the tomato “seconds.” And there are a lot. So, I’ve made soup and sauce and salsa, roasted and dried them, whirled them into pesto, canned them and let the kids crush them. To see all of my tomato recipes, including a super simple summer sauce (and five recipes to make from it), go to relish. com/blog.
Hope your summer is full of beautiful, ugly tomatoes. —Jill Melton
Post your ugliest tomato on our Facebook Page.
Slice tomatoes, place on baking sheet, drizzle with olive oil, garlic, coarse salt and pepper. Roast at 300F for 2 hours or until juices have evaporated. Place in plastic bags and freeze.
Coconut water is the current darling of the sports set looking to rehydrate and refresh. Rightly so—it’s a good source of potassium, magnesium and vitamin C. But it’s also great to cook with. Check out Relish Cooking Show Chef Steve Petusevky’s video at easykitchen.wpengine.com/cocowater.
A Good Slice
Slice through tomatoes like butter with this new serrated knife by Wusthof. A summer must-have. Available at most department and cookware stores and online.