This stunning little sauce comes together with ease, imparting a vibrant sweet-tart-crunchiness to practically anything you can think to bestow it upon.
Tomatoes, tomatoes, tomatoes. When you’re inundated with ‘em, there’s just one thing to do with ‘em—make sauce and freeze it.
Perhaps the easiest chutney ever, this calls for simply simmering apples, onion, curry powder, tomatoes, and sugar, and then ladling it into jars. See? Easy.
Not your everyday vinaigrette, this one pushes the amount of balsamic to epic proportions—to great effect. Drizzle with impunity to lend anything oomph.
Traditional ratatouille gets sliced, diced, deconstructed, and reimagined–pickled, too–in this fashionably brilliant approach to summer surplus.
Puree tomatoes, cukes, bell peppers, bread, vinegar, garlic, and olive oil until smooth, toss in the fridge until mind-numbingly cold, then slurp and sigh.
Magnificently sweet, outrageously vibrant, unconscionably healthful, and altogether lovely. That’s what we think of these juice pops. Dare you to guess the ingredients.
The antithesis of gazpacho, this robust soup jumbles tomatoes and onion and balsamic and blasts them in the oven for unparalleled cool weather comfort.
Drizzle, douse, souse, or otherwise acquaint this emerald elixir with grilled steak, chicken, chops, seafood, or heck, anything.
You can’t prolong summer. But you can prolong raspberry season with some lipstick-red berries, a little sugar, and this unerringly precise recipe.
Think the color of these crazy crimson-colored, Caribbean-inspired ice pops is flamboyant? Wait until you experience the taste.
“Little explosions of flavor” is how the author describes these luscious little orbs of yellow, orange, or red goodness. We don’t disagree. Neither will you.
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