Explore a vibrant place filled with history, delicious cuisine, and flamenco in Southern Spain!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Join me on a Greek Island full of ancient legends, delicious cuisine, crystal-clear blue water, and glorious sunshine.
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
This is where majestic scenery meets a laid-back lifestyle. Join me and experience “la dolce vita” in the Amalfi!
Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
Aug 18, 2020
When I walked through he farmers’ market last weekend and saw the first of this year’s crops, I literally let out a scream! Flavorful, succulent, gorgeous, perfectly ripe tomatoes are finally here! Yup folks, it’s summer! This is the time when they are so darn delicious, all you need is a dash of salt or if you want to get fancy, slow roast them with fruity olive oil and herbs to concentrate their unctuous flavor.
Tomatoes are a bit tricky, however, and I’ve learned a few tips over the years. First, at the age of six, my mom said to me “Remember that when you’re eating fresh tomatoes, always add a pinch of salt…it brings out the sweetness and acidity.” With my mom, she preached it like it was gospel. I know I looked at her funny then, but trust me, I’m thanking her now.
Next, if you want a good ripe tomato, they MUST be in season. It’s tempting to grab that bright red cluster in December, but it will never be the same as the tomatoes harvested locally during the peak of summer. Look for plump, smooth-skinned, heavy tomatoes that have a little give and an earthy aroma.
And to store your tomatoes, take the advice of my friend and food scientist extraordinaire, Harold McGee, who says, “Temperatures below about 55ºF disrupt cell membranes in the fruit…A chilled tomato becomes mealy and tasteless….store tomatoes in an out-of-the-way spot that remains cool, but never falls below 55 degrees.”
I like to store tomatoes on the counter but always remember, shoulders up!
Okay, enough talk, let’s cook! Here are some of my all-time favorite tomato recipes for you to try:
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!