Like those almost-rotten tomatoes, zippy Cioppino does not keep well. Eat and serve the same day, while the succulent seafood in the soup is still fresh.
Photo: Mark Boughton/Styling: Teresa Blackburn
Pizza Sauce
Over-ripe tomatoes are perfect for pizza sauce, which can also be home-canned for use all year long.
Photo: Mark Boughton/Styling: Teresa Blackburn
Pomodoro Sauce
Italian for "tomato," pomodoro is as basic and as delicious as it gets when it comes to pasta sauces. Our Pomodoro sauce calls for Romas, but any juicy tomato will do nicely.
Photo: Mark Boughton/Styling: Teresa Blackburn
Bolognese Sauce
A classic, slow-cooked Bolognese meat sauce makes the most of juicy tomatoes, and is delicious served over pasta or polenta.
Photo: Mark Boughton/Styling: Teresa Blackburn
Chicken in Tomato Peanut Sauce
A long turn in a crock pot coaxes a ton of flavor from this Thai-inspired dish. Add fresh crushed tomatoes instead of the canned ones called for in the recipe.
Photo: Mark Boughton/Styling: Teresa Blackburn
Quick Gazpacho
There's a reason we call this tart, cooling gazpacho Caprese in a Bowl. This no-cook soup is a summertime staple, and a tasty new take on classic gazpacho.
Photo: Mark Boughton/Styling: Teresa Blackburn
Salsa Azteca
Spicy, tomato-drenched Salsa Azteca is as delicious on a steak as it is with chips.
Photo: Mark Boughton/Styling: Teresa Blackburn
Shrimp with Crushed Tomatoes
With a total prep and cook time of 8 minutes and only five easy ingredients, this stellar shrimp dish tastes like summer in a bowl.
The Big Juicy
Anyone who's grown a ripe juicy tomato knows that most are about one short step from being over the hill or…rotten. So time is of the essence to make the most of them.
Super ripe tomatoes are like water balloons, heavy, delicate, and juicy, and require careful handling. The goal is to harness all the delicious juices: gazpacho, salsa, sauces, and soups are perfect. Here is a collection of just such recipes.
Remember, handle with care.
