Tag Archives: tomatoes

 

Fresh and Spicy Salsa

What’s better than fresh salsa made with ripe tomatoes? We think a bowl of cool, spicy Mexican dip on a hot summer day really hits the spot. But if, after enjoying your snack, you simply can’t eat a bite more, we have a few great ideas for how to use your leftovers.

Our Center Stage bloggers and in-house test kitchen experts are always developing delicious and creative recipe ideas with fresh salsa. Here are some of our favorites in case you end up with leftovers, too.

Leave us a comment! What is your favorite recipe with salsa?

Salsa Egg Bites from A Simple Pantry

Clean Eating Turkey Taco Salad from Eating Bird Food

Easy Slow Cooker Salsa con Queso from Everyday Good Thinking

Southwestern Saute with Salsa Grits from The Noble Pig

Slow Cooker Chicken Enchiladas from Everyday Good Thinking

Slow Cooker Salsa Chicken from Food n’ Focus

The Sonoran Hot Dog (Tuscon, Arizona) from Everyday Good Thinking

5-Ingredient Turkey Taco Salad from Sweet Phi

Our Favorite Toppings to Make the Ultimate Monster Burger from Everyday Good Thinking

Southwest Chicken Stromboli from Shared Appetite

 


Fresh and Spicy Salsa
SERVES: 6

Ingredients
1 onion, peeled and quartered
1 clove garlic
1 hot pepper (jalapeno or finger hot), stem removed
4 tomatoes, quartered
1/4 cup cilantro, packed
1/2 teaspoon cumin
1 tablespoon lime juice
Salt and pepper to taste
Hot sauce, to taste
Instructions
Using S-blade and with food processor running, drop onion, garlic clove, and hot pepper through the food chute and chop until finely minced. Scrape bowl as needed.  Stop processor.
Add tomatoes, cilantro, cumin, lime juice, salt, and pepper. Pulse until desired texture is reached, scraping bowl as needed. Add hot sauce to taste.
Everyday Good Thinking http://everydaygoodthinking.com/

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Whether you are cooking for two or prepping a large family meal, the Hamilton Beach® Stack & Snap™ 12 Cup Food Processor takes the guesswork out of food processing with a simple function guide that shows you which blade to use and which button to press. Designed to be uniquely simple – there’s no twisting, turning or locking required when assembling the food processor.



Spicy Summer Vegetable Pasta makes good use of zucchini, squash and tomatoes this time of year! Everyday Good Thinking, the official blog of @hamiltonbeach

Although summer’s end is slowly approaching, I do love the bounty of late summer vegetables stacked high in the markets right now. The bright greens, reds, yellows and purples are calling my name every time I go shopping. I can’t help but center more meals around zucchini, squash, tomatoes and herbs while I still have the chance.

Spicy Summer Vegetable Pasta makes good use of zucchini, squash and tomatoes this time of year! Everyday Good Thinking, the official blog of @hamiltonbeach

The love for these gorgeous veggies is what inspired this spicy pasta. I love that it lets me eat tons of delicious healthy foods – without feeling like I didn’t get enough to eat. The warm pasta, the bright cheese and the colorful vegetables are filling but not heavy, so it’s perfect for dinner on a summer evening.

Spicy Summer Vegetable Pasta makes good use of zucchini, squash and tomatoes this time of year! Everyday Good Thinking, the official blog of @hamiltonbeach

In fact, this pasta works great for potlucks and parties, or when you have so much zucchini and squash you almost feel buried by it. (Just me?) I’m always looking for new ways to use zucchini since it’s so inexpensive this time of year. This recipe makes a lot of pasta. Take leftovers for lunch or send them to school with your kids.

Spicy Summer Vegetable Pasta makes good use of zucchini, squash and tomatoes this time of year! Everyday Good Thinking, the official blog of @hamiltonbeachSpicy Summer Vegetable Pasta makes good use of zucchini, squash and tomatoes this time of year! Everyday Good Thinking, the official blog of @hamiltonbeach


Spicy Summer Vegetable Pasta
SERVES: 6

Ingredients
1 package (16 oz.) ruffle pasta
3 Tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon dried crushed red pepper
2 medium yellow squash, thinly sliced
2 medium zucchini, thinly sliced
2 cups grape tomatoes, halved
1/4 cup balsamic vinegar
1 teaspoon salt
1/2 teaspoon coarse black pepper
1 package (6 oz.) crumbled feta, divided
2 cups arugula
1 cup pitted kalamata olives
1 package (0.75 oz.) fresh basil, sliced
Instructions
Cook pasta according to manufacturer's directions. Drain.
Heat olive oil in large skillet over medium-high heat. Stir in garlic and crushed red pepper and cook for 1 minute.
Add yellow squash and zucchini and cook for 3 minutes.
Stir in tomatoes, vinegar, salt and pepper. Cook for 3 minutes, stirring occasionally.
Place pasta, 3/4 of the crumbled feta, arugula, kalamata olives and basil in a large serving bowl.
Add vegetable mixture to bowl and toss until well blended.
Garnish pasta with remaining feta.
Everyday Good Thinking http://everydaygoodthinking.com/

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The best summer Gazpacho recipe from EverydayGoodThinking.com, the official blog of @hamiltonbeach

Summer is beautiful, activity-filled and exciting. It’s also hot as can be. Sitting outside on a sweltering summer day in Virginia usually involves dabbing at the beads of sweat peaking on your forehead. All the while, you are trying to remember how much you missed this humid weather when it was a frigid single degree in January. The grass is always greener, right?

The best summer Gazpacho recipe from EverydayGoodThinking.com, the official blog of @hamiltonbeach

Everyone knows the best way to beat the heat is with something cool and refreshing. Iced tea, lemonade, ice cream, ice pops and coladas are seen everywhere as people try to manage the sweltering sun. That’s where this delicious gazpacho comes in – it’s perfect for those days when it’s too hot to turn on the oven – or when all you want is someone to dump a bucket of ice water over your head like a coach who just won the championship game.

The best summer Gazpacho recipe from EverydayGoodThinking.com, the official blog of @hamiltonbeach

The gazpacho comes together quickly and easily in the food processor, so the recipe is simple. After the soup is made, it sits to chill in the refrigerator so the flavors can meld together, creating a fresh meal that keeps everyone sane and satisfied as the thermometer climbs.

The best summer Gazpacho recipe from EverydayGoodThinking.com, the official blog of @hamiltonbeach


Gazpacho
SERVES: 6

Ingredients
1/4 medium red onion
1 package (.66 oz.) fresh basil, leaves only
1 hot pepper (jalapeno or finger hot), stem removed
1 garlic clove
2 pounds tomatoes, cut into quarters
1 medium cucumber, peeled and cut into 2-inch pieces
1 yellow pepper, seeded, cut into quarters
1 cup tomato juice
1/4 cup white vinegar
1 Tablespoon olive oil
1 Tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon cracked black pepper
Instructions
Using S-blade and with processor running, drop onion, basil, jalepeño and garlic through the food chute and chop until finely minced. Scrape bowl as needed. Stop processor.
Add tomatoes, cucumber, yellow pepper to the bowl. Pulse until desired texture is reached, scraping bowl as needed.
Pour into large bowl. Stir in tomato juice, vinegar, olive oil, Worcestershire sauce, salt and pepper until well blended.
Cover and refrigerate several hours or overnight.
Everyday Good Thinking http://everydaygoodthinking.com/

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Mother's Day Gift Guide from Everyday Good Thinking @hamiltonbeach

 

The unique, patent-pending design of the Stack & Snap™ 12 Cup Food Processor requires no difficult twisting and locking, and the simple function guide shows you which blade to use and which button to press. 

 

 

 



Tomato Basil Soup and Grown-Up Grilled Cheese (with bacon!) from Everyday Good Thinking, the official blog of @HamiltonBeach

Tomato soup is one of those foods that immediately conjures memories of my childhood. My parents would heat up canned tomato soup and serve it with a grilled cheese sandwich made of white bread and American cheese. It wasn’t particularly fancy, but it was good, old-fashioned “kid food” and my brothers and I loved it. As I got older, I realized I wanted something more than the basics, something that offered more flavor and more texture, but it was hard to find.

This is the closest I’ve come in a long time to tasting a tomato soup that offers a sophisticated balance of flavors and textures, while still summoning those great childhood memories. Everyone in the family is sure to love it, and the slow cooker makes it that much easier to put an incredible meal on the table tonight.

Tomato Basil Soup and Grown-Up Grilled Cheese (with bacon!) from Everyday Good Thinking, the official blog of @HamiltonBeach

The grilled cheese was upgraded, too, with some of our favorite foods. Try making your next grilled cheese on a panini grill with avocado and bacon, and I know you’ll agree this is the best fall meal you’ve had this year. Enjoy!

Tomato Basil Soup and Grown-Up Grilled Cheese (with bacon!) from Everyday Good Thinking, the official blog of @HamiltonBeach


Tomato Basil Soup
SERVES: 6

This recipe calls for a stovetop-safe slow cooker, but can be adapted for any slow cooker.

Note:
If using a slow cooker with ceramic crock, cook vegetables in a large skillet over medium-high heat. Transfer ingredients to slow cooker crock and cook as directed.
Ingredients
​2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 large tomatoes, chopped
2 cans (28 ounce each) crushed tomatoes
1/2 cup chicken broth
1/4 cup tomato paste
1/2 cup fresh basil, coarsely chopped
3 tablespoons sugar
1 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon cracked black pepper
1/2 cup heavy cream
Instructions
​Heat olive oil in stovetop-safe slow cooker cookware over medium-high heat. Add onion and garlic, cook 2 minutes; stir in tomatoes and cook an additional 2 minutes.
Add crushed tomatoes, chicken broth, tomato paste, basil, sugar, salt, red pepper and black pepper to cookware. Stir until well blended. Place cookware in slow cooker.
Cover and cook on HIGH for 2 hours or on LOW for 4 hours. Stir in heavy cream before serving.
Everyday Good Thinking http://everydaygoodthinking.com/

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Tomato Basil Soup and Grown-Up Grilled Cheese (with bacon!) from Everyday Good Thinking, the official blog of @HamiltonBeach


Three Cheese Avocado Bacon Panini
SERVES: 2

Ingredients
1 tablespoon mayonnaise
1 tablespoon ketchup
1/4 teaspoon Dijon mustard
3 tablespoons butter, melted
4 (1/2-inch) slices hearty bread
2 slices Cheddar cheese
4 strips cooked bacon
2 slices avocado
2 slices Jarlsberg cheese
2 slices mozzarella cheese
Instructions
Preheat panini press.
Stir mayonnaise, ketchup and mustard in a small bowl.
Spread butter on one side of each slice of bread and mayonnaise mixture on the other side.
Place 2 slices of bread, butter side down, on the panini press.
Layer Cheddar, bacon, avocado, Jarlsberg and mozzarella on each slice of bread.
Cover with remaining 2 slices of bread, butter side up.
Close panini press.
Cook 2 to 3 minutes or until desired brownness.
Everyday Good Thinking http://everydaygoodthinking.com/

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Food Focus: Tomatoes

In my house, we look forward to tomato season all year. We rush to farmers markets and produce stands in the summer, eagerly awaiting the sight of red, yellow, orange and pink tomatoes to take center stage in our everyday cooking. It’s fun to see the colorful heirloom tomatoes on the counter, and sometimes I don’t want to use them because they look so beautiful. Some have stripes, some have weird ridges and bumps, but they all have that perfectly tart and sweet, juicy flavor we all love.

But, sadly, autumn is around the corner and soon our summer bounty will be gone until the following year. So we binge on tomatoes while we can, using them in as many dishes as possible. I often wonder why I eat them any other time of year. To celebrate the beloved tomato, I pulled together a few interesting facts and a couple recipes that showcase the fruit. (Yes, technically, a tomato is a fruit.)

Facts

  • According to the USDA, Americans eat between 22- 24 pounds of tomatoes per person, per year.
  • According to the USDA, the tomato is America’s fourth most popular fresh-market vegetable behind potatoes, lettuce, and onions.
  • Heirloom tomatoes are varieties that have been reproduced for multiple generations without cross-breeding.
  • There are four general classifications for the shape of a tomato: beefsteak, globe, paste and cherry.
  • According to HGTV, the scientific term for the tomato is islycopersicon lycopersicum, which means “wolf peach.”
  • According to the USDA, there are an estimated 10,000-25,000 varieties of tomatoes in the world.

Tips

  • Tomatoes can be preserved through canning, freezing, and drying.
  • Plum tomatoes have lots of meaty flesh and few seeds, making them suitable for sauces and pastes. Slicing tomatoes have more juice and seeds and less flesh. They’re ideal for eating in salads.
  • Store fresh, ripe tomatoes at room temperature with stem side up to reduce softening. Avoid storing tomatoes in the refrigerator, where cold air dulls its taste and softens the texture to make it mushy.

Recipe

 


Tomato Bruschetta
YIELDS: 6 servings

Ingredients
2 large red ripe tomatoes (about 1&1/4 pounds), cored, seeded, and diced
1/2 cup coarsely chopped fresh basil
2 tablespoons peeled and diced red onion, (optional)
1/4 cup extra-virgin olive oil, divided
1 clove garlic, peeled and minced
1 teaspoon balsamic or red wine vinegar
Salt and pepper
12 slices crusty French bread, cut diagonally, about 3/4-inch thick
3 cloves garlic, peeled and halved
Instructions
In a small bowl, combine the tomatoes, basil, red onion (if desired), 2 tablespoons of the olive oil, the minced garlic, vinegar, and salt and pepper. Cover and let stand at room temperature for at least 30 minutes but not longer than 2 hours.
Place the bread slices on the grill. Grill for 4 to 5 minutes or until the bread is lightly toasted and golden on both sides, turning once.
Remove and immediately rub the edges and one side of each slice with a garlic clove half. (Use a half clove for every 2 slices.) Drizzle about 1/2 teaspoon of olive oil onto the garlic-rubbed side of each slice.
Stir the tomato mixture with a large spoon to thoroughly moisten; top each bread slice with about 1&1/2 tablespoons of the tomato mixture. Place on a platter and serve immediately.
Everyday Good Thinking http://everydaygoodthinking.com/

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