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Tag: tomatoes

  • In his national address, President Trump claimed he’s bringing prices down. Here’s what the data shows.

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    After nearly two months without new consumer price data, the Bureau of Labor Statistics released its latest report Thursday, providing a glimpse at energy costs, food prices and other everyday expenses.

    According to the consumer price index, inflation slowed in November, with prices rising 0.2% over the 0.3% observed in September. (BLS could not collect October data because of the government shutdown.)

    Still, inflation remains stubbornly high. Compared with a year ago, consumer costs are up about 2.7%.

    Thursday’s report came just a day after President Donald Trump delivered a prime-time address from the White House in which he largely discussed affordability concerns, from housing costs to grocery prices, saying the U.S. is “poised for an economic boom.”

    “The last administration and their allies in Congress looted our treasury for trillions of dollars, driving up prices and everything at levels never seen before. I am bringing those high prices down and bringing them down very fast.”

    In truth, of the 11 everyday costs tracked month to month by the consumer price index, only five have decreased since January.

    Here’s a closer look at the president’s claims and how prices are changing, or not, during his second term in office.

    To see the average U.S. price of a specific good, click on the drop-down arrow below and select the item you wish to view.

    Eggs

    In the wake of all-time highs set earlier this year, egg prices have collapsed in recent months.

    That downward trend continued in November, with the price dropping a whopping 63 cents from September and settling at $2.86 per dozen. It’s the first time since June 2024 that the average nationwide price for a dozen large Grade A eggs registered below the $3 mark.

    This steep drop-off in prices is a result of a declining number of bird flu cases in commercial and backyard flocks. In the first two months of 2025, tens of millions of birds were affected by highly pathogenic avian influenza across 39 states, according to U.S. Department of Agriculture data. With entire flocks culled to prevent the spread of the virus, the egg supply was strained, leading to shortages in stores and record costs for consumers.

    Following another spike in cases in the early fall, the number of new infections appears to be subsiding again, with less than 2 million U.S. birds affected in the past two months. More notably, zero outbreaks among egg-laying chickens have been reported in November and December.

    Consequently, costs are “falling rapidly” as highlighted by Trump in his prime-time address earlier this week.

    “The price of eggs is down 82% since March, and everything else is falling rapidly. And it’s not done yet, but boy are we making progress. Nobody can believe what’s going on.”

    While egg prices have dropped considerably from March’s record high of $6.23 per dozen, the difference of roughly $3.37 from March to November represents a 54% decrease — not the 82% cited by the president.

    In a statement given to the Tribune, a White House official clarified that he was referring to wholesale costs, not retail prices.

    Milk

    The cost of milk also saw a measurable decrease from the previous month, falling 13 cents.

    A gallon of fresh, fortified whole milk is now priced at $4.00 — that’s 2.5% less than it was in December 2024, before Trump took office.

    Bread

    The average price of white bread fell in November to $1.79 per pound, marking a three-year low for the pantry staple. Time for bread pudding, anyone?

    Bananas

    The cost of bananas fell slightly from September’s all-time highs, dropping just a fraction of a cent to $0.66 per pound in November.

    Recent price inflation is likely a byproduct of the president’s trade war, with tariffs imposed on the country’s top banana suppliers like Guatemala, Ecuador, Costa Rica, Colombia, Honduras and Mexico — all of which are currently subject to an import tax of at least 10%.

    But in mid-November, Trump took action to combat rising grocery costs, announcing that some agricultural products would be exempt from tariffs due to “current domestic demand for certain products” and “current domestic capacity to produce certain products.”

    Both fresh and dried bananas were among the listed exemptions, indicating that lower prices may be around the corner.

    Oranges

    No data on orange prices was available for November.

    However, in September, the cost of navel oranges was listed at $1.80 per pound, less than a cent shy of record highs and nearly 18% more than they were at the start of the Trump administration.

    Drastically low domestic orange production combined with steep tariffs on foreign growers have been helping to push costs skyward. But, as with bananas, oranges are now exempt from most reciprocal tariffs.

    Tomatoes

    As of November, the cost of field-grown tomatoes was $1.83 per pound. That price is 8 cents lower than the previous month of data and down roughly 12% since Trump took power.

    The change is somewhat abnormal given the growing season, as prices typically rise in the fall and peak in the early winter months, and could be attributable to the Trump administration’s recent course reversal on many of its tomato tariffs.

    Chicken

    The cost of fresh, whole chicken fell for a fourth consecutive month, to $2.04 per pound — its lowest price in a year.

    Rising feed costs and the effects of bird flu on the poultry supply chain have driven persistently higher prices, but with the number of cases dropping again, we could see lower prices in the new year.

    Still, the average cost is only about 2 cents less than it was when President Joe Biden left the White House.

    Ground beef

    Ground beef is getting more expensive.

    After shoppers saw some relief in September from climbing costs, the price of ground beef jumped another 18 cents.

    Rising costs can be attributed to a confluence of factors. The U.S. cattle inventory is the lowest it’s been in almost 75 years, and severe drought in parts of the country has further reduced the feed supply, per the USDA. Additionally, steep tariff rates on top beef importers also played a part in higher prices stateside, but as of Nov. 13 high-quality cuts, processed beef and live cattle are exempt from most countries’ levies.

    Still, since the change of administrations, ground beef costs have ballooned by 18% — translating to $1 per pound price increases at the grocery store.

    As of November, a pound of 100% ground beef chuck would set you back about $6.50.

    Electricity

    Electric costs have also been steadily rising.

    At approximately 19 cents per kilowatt-hour, the current price of electricity is a fraction of a cent off August’s high. According to the U.S. Energy Information Administration, the average American household uses 899 kWh every four weeks, translating to a monthly bill of about $170.

    Thankfully, the White House appears to be working to mitigate mounting costs. In his presidential address, Trump claimed that within the next 12 months his administration will have opened 1,600 new electrical generating plants.

    “Prices on electricity and everything else will fall dramatically,” Trump said.

    For many Americans, relief is needed. Since last December, the average price of electricity per kilowatt-hour has increased more than 7%.

    Gasoline

    Declining gas prices were another highlight of Trump’s Wednesday night remarks.

    The cost of gasoline has tumbled from the record-setting prices Americans saw three summers ago under Biden, and just last month, the price at the pump dropped more than 10 cents per gallon.

    “On day one I declared a national energy emergency,” Trump said. “Gasoline is now under $2.50 a gallon in much of the country. In some states, it by the way, just hit $1.99 a gallon.”

    According to the latest CPI data, the average nationwide cost for a gallon of regular unleaded gasoline is $3.23. And though prices are noticeably lower than they were two to three years ago, that average remains higher than it was just a year ago and up nearly 3% during the Trump presidency.

    Prices in Chicago, meanwhile, are about the same month-over-month, costing an average of $3.29 per gallon, according to EIA data.

    Natural gas

    Bucking its previous downward trend, piped utility gas, or natural gas, is another expense that’s climbing. The nationwide cost jumped 3 cents in November, landing at $1.64 per therm.

    On average, Americans are paying close to 8% more to heat their homes, ovens and stovetops than when Biden left office. Year-over-year, that gap is even more drastic: a roughly 10% change or difference of 15 cents per therm.

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    Claire Malon

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  • A Fresh and Creamy Salad Everyone Loves

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    Fresh, flavorful, and full of color, this tomato and burrata salad is a beautiful addition to any table. Peppery arugula is layered with juicy tomatoes, creamy burrata, and thin-sliced red onion, then finished with a drizzle of olive oil, vinegar, and a hint of pesto for an elegant, effortless touch.

    Tomato Burrata Salad with balsamic
    • Flavor: Bright tomatoes, creamy burrata, and a tangy-sweet balsamic drizzle in every bite. This salad is as delicious as it is beautiful.
    • Skill Level: Perfect for beginners! Slice, arrange, drizzle, and serve.
    • Swaps: Swap out pine nuts for nut-free seeds like sunflower or pumpkin seeds.
    • Serving Suggestions: Add a sliced homemade baguette for dipping into the pesto dressing, or serve as a side to grilled meats.
    argula , pine nuts , basi , oil , balsamic and vegetables to make Tomato Burrata Salad with labels

    Ingredients and Add-Ins

    • Burrata: Burrata adds a rich creaminess to this salad. No Burrata? Use mozzarella, bocconcini, feta, or cottage cheese crumbles.
    • Tomatoes: Cut larger tomatoes into thin slices, or use an assortment of colorful cherry, grape, and heirloom tomatoes to give this recipe maximum visual appeal. Tomatoes can be roasted and chilled for a charred and smoky flavor.
    • Greens: Arugula is a great choice for its lacy appearance and peppery bite. Add bulk to your salad with chopped kale, spinach, or mixed spring greens.
    • Dressing: Use good-quality olive oil for the best flavor. Add a drizzle of balsamic glaze (store-bought or homemade), or use balsamic vinegar for more tang. Try a kale pesto for a bump in nutrition.

    Variations

    • Switch up the colors and flavors using seasonal extras like sliced peaches, strawberries, blueberries, figs, and dried cranberries.
    • Add a few pickled veggies, like asparagus, red onions, or green beans, for a pop of tangy flavor.

    How to Make Tomato Burrata Salad

    1. Add greens to a bowl or platter.
    2. Top with sliced tomatoes and red onion.
    3. Top with burrata and drizzle with the dressing.
    close up of Tomato Burrata Salad on a plate with a fork

    Best Tips for Tomato Burrata Salad

    • Make ahead by arranging the greens, tomatoes, and onions on a platter, then cover with plastic wrap. Chill until ready to top with remaining ingredients just before serving.
    • This salad tastes best when it’s freshly made, but leftover salad can be tossed and stored in a covered container in the refrigerator for up to 3 days. Drain and toss before serving with a fresh drizzle of balsamic glaze.
    • Chop leftovers up and use as a bruschetta topping for homemade crostini.

    Our Favorite Takes on Fresh Tomatoes

    Did you make this Tomato Burrata Salad? Leave a rating and comment below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    Prepared Tomato Burrata Salad

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    Tomato Burrata Salad

    Made with ripe garden tomatoes and creamy burrata cheese, this salad is finished with a tangy balsamic glaze for a dish that’s simple, fresh, and unforgettable.

    Prep Time 15 minutes

    Cook Time 10 minutes

    Total Time 25 minutes

    • Place greens on a plate or in a salad bowl.

    • Slice the tomatoes ¼” thick and place over the greens. Top with red onion.

    • Tear the burrata into pieces and arrange over the tomatoes.

    • Drizzle with oil, balsamic glaze, and pesto if using. Garnish with basil leaves and pine nuts as desired.

    • This salad pairs well with steaks or grilled foods. 
    • This salad is best served fresh, right after preparation.
    • We prefer a simple dressing (oil and vinegar) with some pesto. Balsamic vinegar can be used in place of balsamic glaze. 

    Calories: 315 | Carbohydrates: 10g | Protein: 12g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 41mg | Sodium: 154mg | Potassium: 259mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1776IU | Vitamin C: 13mg | Calcium: 370mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer, Lunch, Party Food, Salad, Side Dish
    Cuisine American, Italian

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    Holly Nilsson

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  • This Old-School Italian Pasta Is “the Most Delicious”, Says My Entire Family

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    Kelli FosterCulinary Producer

    I’m a recipe developer, food writer, stylist, and video producer (and The Kitchn’s Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I’ve authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.

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    Kelli Foster

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  • Bruschetta Chicken

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    Marinated chicken breasts are baked under layers of tomatoes, melty mozzarella, and topped with a classic tomato bruschetta topping. It’s everything you love about bruschetta without the bread!

    casserole dish of hot Bruschetta Chicken
    • Flavor: Juicy, tangy, and full of flavor, this tender chicken is topped with melty cheese and a fresh, garlicky bruschetta topping. 
    • Prep Note: Assemble the tomato mixture ahead and brown the chicken just before baking.
    • Recommended Tools: A meat thermometer ensures the right temperature every time for perfectly juicy chicken.
    • Serving Suggestions: Serve over garlic-roasted mashed potatoes, pesto pasta, or even some zucchini noodles. Add a simple green salad and some breadsticks to soak up all that marinara. 
    adding seasonings to chicken to make Bruschetta Chicken

    Ingredient Tips for Bruschetta Chicken

    • Chicken: Boneless, skinless chicken breasts are the best choice for this recipe, but you can also use chicken thighs or frozen chicken cutlets in a pinch. Just adjust the baking time until the chicken reaches a safe internal temperature of 165°F.
    • Tomatoes: Fresh cherry or grape tomatoes deliver maximum flavor and add visual appeal, but Romas are a good alternative since they have thinner skins and are meatier.
    • Marinade: Made with pantry basics like Italian seasoning, garlic, balsamic vinegar, and oil, this marinade couldn’t be easier. You could also use a bottle of store-bought Italian dressing if you’re short on time.
    • Cheese: Fresh slices of mozzarella give this dish its rich and creamy flavor, but shredded mozzarella, feta, or parmesan can be used with or instead of sliced mozzarella.

    Favorite Variations!

    Make it more Mediterranean and add sliced black or kalamata olives. Try some sliced mushrooms, chopped spinach or kale, or some shredded zucchini to add extra nutrients and pops of color.

    • Fresh basil is what makes bruschetta so authentic and eye-catching. Keep a few whole leaves out to use as a garnish before serving.
    • A meat mallet may be needed to thin out the chicken breasts if they are on the larger side.
    • Chicken can also be grilled while the remaining ingredients simmer on the stovetop. Continue preparing the dish from step 5 onwards.
    • Thick slices of onions or potatoes can be used as a ‘raft’ for the chicken and make for an instant side dish, too.
    bowl of Bruschetta Chicken with tomatoes on spaghetti

    Keeping Leftovers Fresh

    Store leftover bruschetta chicken in the refrigerator in a covered container for up to 4 days. Reheat in a skillet on the stovetop or in the microwave.

    Leftovers can be topped on a bed of greens, tucked into a pita pocket, or a low-carb wrap for a filling workday lunch.

    Easy Chicken Dinners

    Did you love this Bruschetta Chicken? Leave a rating and comment below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    bruschetta chicken breast with tomatoes

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    Bruschetta Chicken

    Tender balsamic marinated chicken breasts are baked with garlic, basil, and juicy cherry tomatoes for a delicious meal.

    Prep Time 15 minutes

    Cook Time 25 minutes

    Total Time 40 minutes

    • Preheat oven to 400°F.

    • Combine 3 tablespoons olive oil, balsamic vinegar, and garlic in a small bowl.

    • Mix ¼ cup of the balsamic mixture with chicken breasts, Italian seasoning, salt, and pepper, and marinate for 15 minutes.

    • Heat remaining tablespoon olive oil in a medium skillet. Add chicken and brown 2 minutes on each side.

    • Place marinara sauce in the bottom of a 9×13 pan. Top with browned chicken breasts and cherry tomatoes. Drizzle with remaining balsamic mixture.

    • Bake 20-25 minutes or until juices run clear and chicken reaches 165°F. 

    • Top with mozzarella and broil 2-3 minutes.

    • Combine all bruschetta topping ingredients, including cherry tomatoes, garlic, basil, olive oil, and red wine vinegar in a bowl and spoon over chicken. Serve over pasta.

    Calories: 411 | Carbohydrates: 10g | Protein: 32g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 542mg | Potassium: 845mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1032IU | Vitamin C: 31mg | Calcium: 182mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Chicken, Dinner, Entree, Main Course
    Cuisine American, Italian, Mediterranean
    Bruschetta Chicken on noodles with dish full in the back and close up photo with a title
    plated Bruschetta Chicken on noodles and a title
    serving of bruschetta chicken on a platter over pasta with writing
    close up of juicy Bruschetta Chicken

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    Holly Nilsson

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  • Fresh Summer Salad

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    This summer salad starts with fresh greens, layered with crisp, juicy veggies, tossed in a tangy dressing, and finished with a sprinkle of nuts and cheese.

    bowl of Fresh Summer Salad
    • Flavor: Nothing tastes better than a veggie-filled crisp salad with a zesty lemon Dijon dressing, and balanced by a hint of sugar and seasoning.
    • Recommended Tools: A salad spinner and a mandoline make short work of prepping greens for this summer salad.
    • Time-Saving Tip: Save on prep time by buying a pre-washed bag of mixed greens.
    • Make-Ahead Option: Assemble the salad up to two days in advance. Add the avocado and dressing just before serving for the best texture.
    • Serving Suggestions: Create a main dish by adding your favorite shrimp, cooked chicken, diced ham, or crumbled bacon
    mixed greens , cucumber , avocado , radishes , onion , sunflower seeds , tomatoes , oil , feta , lemon , dijon , sugar , salt and pepper with labels to make Fresh Summer Salad

    Ingredient Tips for Summer Salad

    • Greens: Choose a variety of greens for maximum flavor and texture. Romaine, arugula, kale, baby spinach, iceberg, and red leaf are all excellent options.
    • Vegetables: Colorful and crisp veggies like cucumbers, radishes, onions, and tomatoes are just the beginning. Use leftover sweet corn kernels from corn on the cob, spring peas, asparagus, or diced bell peppers for some added color.
    • Nuts & Cheese: Mix and match cheeses like feta, goat, blue, mozzarella, or parmesan with walnuts, pistachios, sunflower, or pumpkin seeds. Lightly toast the nuts and seeds in a dry pan first to keep them crunchy and bring out their flavor.
    • Dressing: This easy, versatile dressing starts with acid, oil, sweetener, and mustard. Short on time? Use your favorite store-bought dressing instead!
    • Variations: Add fruit like blueberries, strawberries, peaches, or pears to brighten a summer salad. Fresh herbs such as parsley, mint, or basil, along with eggs, olives, almonds, or chickpeas, make flavorful additions. Mix and match for a unique salad every time!
    adding dressing to Fresh Summer Salad

    Storing Summer Salad

    Keep the salad and the dressing in separate containers in the refrigerator. Toss the leftover salad with fresh lettuce or veggies with a drizzle of fresh dressing before serving again.

    Use leftovers as a filler for a wrap with your favorite protein.

    More Veggie-Filled Salads

    Did you enjoy this Fresh Summer Salad? Leave a comment and rating below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    Summer Salad in a bowl

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    Fresh Summer Salad

    This fresh summer salad has all the vibrant flavors of the season.

    Prep Time 20 minutes

    Cook Time 5 minutes

    Total Time 25 minutes

    • In a mason jar, combine oil, lemon juice, Dijon mustard, sugar, and salt & pepper. Close lid and shake vigorously to mix.

    • Combine the greens, cucumber, radishes, and red onion in a large bowl. Add the dressing (you may not need all of it) and toss well to combine.

    • Sprinkle the remaining ingredients on top. Serve immediately.

    • Drizzle with balsamic glaze if desired. 
    • To mix the dressing in a bowl: Combine all ingredients except the olive oil in a small bowl. While whisking, drizzle in the olive oil until well mixed.
    • Seeds have the best flavor when toasted. To toast, place in a dry frying pan over medium heat and cook until lightly browned and fragrant.
    • Store Summer Salad in the fridge in a covered container for up to 2 days, tossing before serving. Dressing can be stored for up to 7 days in a mason jar or cruet in the fridge for up to 4 days. 

    Calories: 249 | Carbohydrates: 10g | Protein: 4g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 237mg | Potassium: 411mg | Fiber: 4g | Sugar: 4g | Vitamin A: 710IU | Vitamin C: 13.7mg | Calcium: 82mg | Iron: 0.5mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Salad
    Cuisine American, Italian
    Fresh Summer Salad with tomatoes and avocados and a title
    light and fresh Fresh Summer Salad in a bowl with writing
    Fresh Summer Salad with avocado with a title
    Fresh Summer Salad in a bowl and close up photo with a title

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    Holly Nilsson

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  • How to Ripen Green Tomatoes on the Counter: Best Tips for Speeding Up the Ripening Process

    How to Ripen Green Tomatoes on the Counter: Best Tips for Speeding Up the Ripening Process

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    Many home gardeners associate tomatoes only with summer. And after Labor Day, many move on to fall things, like apple picking and leaf peeping. But the weather is still warm and there are many green tomatoes on the vines. What’s the gardener to do when they have mentally moved on? It seems like such a waste to compost them with the plants. Leaving them on the vine to ripen, though, pushes cleanup into late October, which adds to an already long list of fall chores. Can tomatoes be harvested while still green and then ripened on the counter? Yes, they can! Here are a few pointers to make sure you have the best chance of success.

    Photography by Joy Yagid.

    How to Pick the Perfect Green Tomatoes

     A great candidate for indoor ripening. 
    Above: A great candidate for indoor ripening. 
    1. Before the first frost (or sooner), choose fruit that is undamaged or has damage that has healed over. They should be firm and have no soft spots. Compost any that have open cracks, soft spots, or pest damage, which will lead to mold growth. 
    2. Choose lighter green fruit and not dark green fruit. The light green can signal that the tomatoes are closer to ripening. However knowing what varieties you planted is key. Tomatoes that are green when ripe, or have green shoulders when ripe, can make this difficult to tell. You have nothing to lose by trying. 
    3. Pick shiny fruit over dull fruit. Shiny tomatoes are closer to being ripe than dull ones. The dull ones tend to shrivel up off the vine. Compost those.

    How to Ripen Green Tomatoes on the Counter

    About a week into the ripening process. Two are nearly there. 
    Above: About a week into the ripening process. Two are nearly there. 
    1. Inspect and place the tomatoes in a brown paper bag. You want to make sure it wasn’t damaged on the way from the garden to the kitchen.
    2. Do not wash them. Some guides suggest this, but I feel it’s safer to gently brush them off with a soft cloth if they’re dirty because if they aren’t completely dry, mold can grow.
    3. Place them in a paper bag and give them room. Don’t double them up. Do not use plastic bags since they will trap moisture and can cause rot. 
    4. Add a ripe banana or apple to the bag and close it. Bananas and apples give off ethylene gas. This helps the green tomatoes ripen more quickly. Those brown spotted bananas destined for banana bread are perfect for this—put them in the tomato bag to help speed things along.
    5. Place the bag in a warm but not hot spot. And check the tomatoes every day. The ideal temperature for ripening tomatoes is around 75°F. Do not place the bag, or the tomatoes themselves, in the sun. Sun-ripened tomatoes refer only to those on the vine. Depending on your room temperature and how ripe your tomatoes were when you started, you should be able to start enjoying ripe tomatoes between a couple of days to two weeks.

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  • Taco Bake

    Taco Bake

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    If you’re looking for an easy weeknight dinner everyone will love, I’ve got you covered!

    This taco bake casserole has layers of seasoned beef, refried beans, and gooey cheese packed with bold Tex-Mex flavors.

    Best of all, this dish uses ingredients you likely have on hand already!

    Plated taco bake with toppings and a casserole dish.Plated taco bake with toppings and a casserole dish.
    • You can prep up to a day ahead and bake when ready!
    • It’s easy to make and a great way to feed a crowd.
    • Family-friendly with flavor in every bite.
    • It’s budget-friendly; add extra veggies or tortilla chips to stretch it further.
    Ingredients for a taco bake including a bowl of salsa, a bowl of refried beans, and a skillet of browned ground beef, corn, bell peppers, taco seasoning,Ingredients for a taco bake including a bowl of salsa, a bowl of refried beans, and a skillet of browned ground beef, corn, bell peppers, taco seasoning,

    What You’ll Need for This Taco Bake Recipe

    • Beef: Use lean ground beef, chicken, or turkey in this recipe.
    • Vegetables: I use a combination of my fave southwest inspired veggies like corn and bell peppers. Any finely chopped vegetable can be added.
    • Refried Beans: Canned refried beans add great texture, and they also add fiber and satisfy hungry bellies longer. Adding a little sour cream adds tang and creaminess.
    • Salsa: Salsa makes this dish saucy and adds flavor. Use hot, medium, or mild, based on your preference.
    • Cheese: A Mexican cheese blend includes cheddar, Monterey jack, asadero, and quesadilla cheeses. Mix and match any cheeses you like including cotija, pepper jack, or Colby.
    • Chips: Use any brand of plain tortilla chips or even Fritos corn chips. Don’t worry if some are broken, they’ll be perfect in every bite! In a pinch, broken taco or tostada shells can be used instead.

    How to Make a Taco Bake

    This taco bake casserole has minimal prep with maximum flavor!

    1. Cook beef. Mix in seasonings and veggies (recipe below).
    2. Combine refried beans and sour cream.
    3. Layer chips, meat, beans, and cheese, with a final topping of cheese.
    4. Oven bake until bubbling hot.

    Add desired toppings.

    Looking down on a taco bake casserole with lettuce and tomato toppings.Looking down on a taco bake casserole with lettuce and tomato toppings.
    • Veggies: shredded lettuce, diced tomatoes, jalapenos
    • Sauces: sour cream, salsa, guacamole, salsa verde
    • Other: shredded cheddar cheese, sliced black olives, cilantro

    Storing Taco Bake

    • Keep leftover taco bake covered in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop and serve with fresh tortilla chips and cheese.
    • Freeze portions in zippered bags for up to 3 months and thaw overnight in the fridge. Reheat as noted above, adding fresh chips and cheese.

    More Tasty Casseroles to Try

    Did your family love this Taco Bake? Be sure to leave a comment and rating below!

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus textimage of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    Plated taco bake with toppings and a casserole dish.Plated taco bake with toppings and a casserole dish.

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    Taco Bake

    Layers of spicy ground beef, tortilla chips, refried beans, and cheese are baked together for hearty flavor in every bite!

    Prep Time 20 minutes

    Cook Time 20 minutes

    Total Time 40 minutes

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    Prevent your screen from going dark

    • Preheat the oven to 375°F. Grease a deep 9×13-inch baking dish.

    • Heat a large skillet over medium-high heat. Add the beef and onion, cooking while breaking up with a spoon until no pink remains. Drain any fat.

    • Add the bell pepper, corn, ½ cup water, and taco seasoning. Stir and let simmer until the water mostly has evaporated, about 4 minutes. Stir in the salsa and remove from the heat.

    • In a medium bowl, combine refried beans and sour cream.

    • Place half of the tortilla chips in the bottom of the dish. Spoon half of the beans in tablespoons over the tortilla chips. Top with half of the meat mixture and 1 cup of cheese. Repeat the layers with the remaining tortilla chips, bean mixture, meat mixture, and the remaining 2 cups of cheese.

    • Bake the casserole uncovered for 20 to 25 minutes or until bubbly and browned.

    • Add toppings and serve.

    Add any toppings as desired. We love lettuce, tomatoes, green onion, and additional sour cream.
    Refrigerate up to 4 days.
    Freeze for up to three months. Thaw in the refrigerator before reheating in the microwave or oven.

    Calories: 623 | Carbohydrates: 51g | Protein: 27g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1439mg | Potassium: 547mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1116IU | Vitamin C: 18mg | Calcium: 385mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Casserole, Dinner, Entree, Lunch, Main Course
    Cuisine American, Mexican
    A plate of taco bake with toppings and a casserole dish with writingA plate of taco bake with toppings and a casserole dish with writing
    Dishing up a portion of taco bake from a casserole dish with a title.Dishing up a portion of taco bake from a casserole dish with a title.
    Taco bake on a plate with titleTaco bake on a plate with title
    Taco bake on a plate and in a casserole dish with writingTaco bake on a plate and in a casserole dish with writing

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    Holly Nilsson

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  • Slow Cooker Lasagna Soup

    Slow Cooker Lasagna Soup

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    With all the flavor and none of the work, this slow-cooker lasagna soup will be in the year-round dinner rotation.

    This fully loaded crockpot lasagna soup recipe has seasoned ground beef, tender pasta, and loads of cheese simmered in a veggie-filled marinara sauce.

    close up of Slow Cooker Lasagna Soup in a bowl
    • This recipe has all the meaty, cheesy goodness of homemade baked lasagna.
    • Easy ingredients and quick prep (that can be done the night before).
    • No need to boil or layer lasagna noodles. Make extra because this soup freezes beautifully!
    • The ultimate crowd-pleasing main dish, serve crock pot lasagna soup with a side of cheesy breadsticks to soak up all that delicious tomato broth.
    mushrooms , tomato sauce , brother , onion , garlic , spinach , pasta , beef , seasonings , peppers , crushed tomatoes , diced tomatoes , parmesan rind with labels to make Slow Cooker Lasagna Soup

    Ingredients for Lasagna Soup

    Meat: Ground beef, chicken, turkey, or Italian sausage are perfect proteins for lasagna.

    Broth: Three kinds of tomatoes give this soup a rich taste and texture.

    Vegetables: Bell peppers, mushrooms, and spinach are lasagna must-haves!

    Pasta: Break up lasagna noodles or use medium shells or macaroni, penne, rotini, or bowtie pasta.

    Cheese: Gooey, melty cheeses like ricotta and parmesan add a tangy flavor to lasagna soup. Make homemade ricotta with this easy recipe or switch out the ricotta for small-curd cottage cheese for a more budget-friendly dish. Parmesan rinds are leftover sections of parmesan wheels and add loads of flavor to soups and stews. You can ask for them at the deli, or cut the rind off a purchased wedge and keep it in the freezer.

    PRO TIP: Cook the pasta to al dente and then add it in Step 3. This keeps the pasta from overcooking in the broth and allows it to soak up the tomato flavor.

    Variations

    • Omit the meat and double up on extra veggies. Because this is a soup, it’s also a budget-friendly way to use up extra veggies that bulk up the soup.
    • Short on time? Toss in a bag of frozen meatballs in Step 2.
    • Omit the pasta for a low-carb dish if desired.

    How to Make Slow Cooker Lasagna Soup

    1. Cook meat, onions, and garlic and transfer to a crockpot.
    2. Add everything (recipe below) except the pasta and spinach. Cover and cook until vegetables are tender.
    3. Stir in cooked pasta and spinach.
    4. Serve with optional ricotta, parmesan, basil, and parsley.
    top view of Slow Cooker Lasagna Soup in bowls

    Storing and Reheating Crockpot Lasagna Soup

    Keep leftover crock pot lasagna soup in a covered container in the refrigerator for up to 4 days (the flavors will just continue to get better)! Reheat on the stovetop or in the microwave. Freeze-cooled portions in zippered bags for up to one month. Thaw in the refrigerator and add fresh pasta if desired.

    Super Hearty Soups to Savor

    Did you make this Slow Cooker Lasagna Soup? Leave a comment and a rating below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    close up of Slow Cooker Lasagna Soup in a bowl

    4.99 from 67 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Slow Cooker Lasagna Soup

    Slow cooker lasagna soup combines all the flavors of lasagna in a warm, comforting soup, with minimal effort!

    Prep Time 20 minutes

    Cook Time 3 hours 20 minutes

    Total Time 3 hours 40 minutes

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    • In a frying pan, brown the beef, onion, and garlic on medium-high until no pink remains; drain any fat. Add beef mixture to a 6QT slow cooker.

    • Add remaining ingredients, except for spinach and cooked pasta. Cover and cook on HIGH for 3-4 hours or LOW for 7-8 hours or until mushrooms and peppers are tender.

    • In a separate pot, cook the pasta al dente following the package directions.

    • Mix in the pasta and spinach. Cover and cook for 10-15 minutes more. Ladle into individual bowls and add desired toppings.

    *Nutrition information calculated without optional toppings.
    Parmesan rinds are the outer edges of a parmesan cheese wheel. You can often find them at the deli for a low cost, and they store well in the freezer. If you’re cutting a rind from fresh parmesan, simply freeze it for later use. If rinds aren’t available, a sprinkle of fresh parmesan before serving works just as well.
    The recipe makes about 12 cups of soup.

    Calories: 313 | Carbohydrates: 34g | Protein: 19g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 854mg | Potassium: 1223mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1586IU | Vitamin C: 41mg | Calcium: 98mg | Iron: 5mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dinner, Entree, Main Course, Pasta, Slow Cooker, Soup
    Cuisine American, Italian

    Adapted from Betty Crocker

    bowls of Slow Cooker Lasagna Soup with a title
    meaty and cheesy Slow Cooker Lasagna Soup with writing
    easy to make Slow Cooker Lasagna Soup with writing
    Slow Cooker Lasagna Soup in the pot and plated with a title

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    Holly Nilsson

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  • Can We Safely Use Aluminum Foil, Bottles, and Pots?  | NutritionFacts.org

    Can We Safely Use Aluminum Foil, Bottles, and Pots?  | NutritionFacts.org

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    DNA damage is assessed in users of aluminum cookware.

    “Over the last decades, the toxicity of aluminum for humans has been heavily discussed and is still not completely clarified.” Those occupationally exposed to aluminum—for instance, in smelter plants—suffer from oxidative stress and free radicals that can damage their DNA. What about just using aluminum cookware? Articles like “Metal Exposures from Aluminum Cookware: An Unrecognized Public Health Risk in Developing Countries,” suggesting an “unrecognized public health risk,” were limited to the developing world where “cookware is made in informal shops by casting liquid aluminum melted from a collection of scrap metal,” including the likes of vehicle radiators, lead batteries, and computer parts, which is how you can get so much lead leaching into people’s food. 

    Then “The Relationship Between Plasma Aluminum Content, Lymphocyte DNA Damage, and Oxidative Status in Persons Using Aluminum Containers and Utensils Daily” was published, suggesting that aluminum itself may be harmful. Most of our aluminum exposure comes from processed junk food containing aluminum additives, “including those within some processed cheeses, baking powders, cake mixes, frozen dough, and pancake mixes.” However, about 20 percent of the daily intake of aluminum may come from aluminum cooking utensils, such as “pans, pots, kettles, and trays.” 

    Might this cause a problem? Researchers took blood from consumers who used aluminum cookware versus those who did not and found that not only did the aluminum users have twice the level of aluminum in their blood, as you can see below and at 1:33 in my video Are Aluminum Pots, Bottles, and Foil Safe?, but they had more free radical damage of their body fats and proteins. What’s more, the total antioxidant capacity of the bloodstream of those using aluminum cookware was compromised, so they suffered significantly more DNA damage. 

    Indeed, as you can see below and at 1:52 in my video, those with the highest levels of aluminum in their blood tended to suffer significantly more damage to their DNA. No surprise, since “aluminum is considered to be a pro-oxidant agent.”

    These folks weren’t just casually using aluminum pots, though. Specifically, they use them every day to cook and store acidic foods, like yogurt and tomato sauce, which can leach out more aluminum. But, even using “camping dishes,” which tend to be aluminum since it’s so light, for just one week, could greatly exceed the tolerable weekly intake guidelines, especially for children, if you incorporated something acidic, like marinating a fresh catch in lemon juice. Once in a while won’t make much difference, but these findings suggest that you may not want to cook in aluminum day in and day out. 

    What about aluminum drinking bottles? They’re nice and light, but children drinking two cups a day of tea or juice from them could exceed the tolerable aluminum exposure limit. So, out of an abundance of caution, safety authorities like the German Federal Institute for Risk Assessment “recommend that consumers avoid the use of aluminum pots or dishes for acidic or salted foodstuffs such as apple sauce, rhubarb, tomato puree, or salt herring…thus prophylactically avoiding the ‘unnecessary ingestion’ of aluminum.” 

    What about aluminum foil? Wrapping and baking food in aluminum foil is a common culinary practice. The concern is that this could represent “a potentially hazardous source of aluminum in the human diet.” When put to the test, there was leakage of aluminum from the foil to the food, but the amount was so small that it would be more of an issue for small children or those suffering from diminished kidney function. 

    What about just wrapping food in foil to store it in the refrigerator? Only marginal increases in aluminum are seen—except when the food is in contact with the foil and, at the same time, certain other types of metal, such as stainless steel, which is largely iron. That sets up a battery and “can lead to tremendous food aluminum concentrations.” For example, as you can see below and at 4:34 in my video, the aluminum levels in a ham before and after a day coveredin foil are negligible; there’s hardly a bump in the foil-covered ham. But, if that same foil-wrapped ham sits on top of a steel tray or serving plate for a day, the aluminum levels in the ham shoot up.

    Finally, you know how aluminum foil is often glossy on one side and dull on the other? Which would be worse? Fish fillets were baked and grilled both ways, wrapped with the glossy side out versus the dull side out, and no significant difference was found.

    This is the first in a series of three videos on cookware. Stay tuned for Stainless Steel or Cast Iron: Which Cookware Is Best? Is Teflon Safe? and Are Melamine Dishes and Polyamide Plastic Utensils Safe?.

    I’ve discussed aluminum in antiperspirants, food, medications, and tea. Check out the related posts.

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    Michael Greger M.D. FACLM

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  • Can I Harvest Green Tomatoes? Tips for Ripening and Harvesting – Garden Therapy

    Can I Harvest Green Tomatoes? Tips for Ripening and Harvesting – Garden Therapy

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    It’s just days away from the first frost, and you’re looking at your green tomatoes wishing they would just hurry up already. I’ve been there…we’ve all been there! Fret not, for there is plenty you can do with your green tomatoes to turn them red and tasty off the vine.

    Near the end of the gardening season, gardeners watch the weather like hawks. Every day, we check to see if the dreaded first frost is coming.

    For many of our plants that require a long growing season, every second counts! Sometimes, we can harvest in time, and other times, we just don’t get enough growing days and sunshine to get there.

    Tomatoes are one I’m always keeping an eye on. I harvest them beginning in August, and can have a couple months of garden fresh tomatoes if I’m lucky. But nearing the end, I cross my fingers at the small green tomatoes and hope they can make it.

    If you have a frost coming, and you’re worried your tomatoes won’t ripen in time, there is hope for your green tomatoes. In fact, some gardeners actually prefer to harvest them when they’re green!

    Let me tell you why and how you can actually ripen your green tomatoes off the vine.

    Currant tomato vine dangling down the side of a raised vertical gardenCurrant tomato vine dangling down the side of a raised vertical garden
    Tomatoes on the same vine may ripen at different speeds.

    How a Tomato Ripens

    When tomatoes first begin to grow, they’re vivid green. As they slowly reach mature size, they become pale green. Once a tomato has reached its full size, the flavour development is mostly done.

    Tomatoes will begin to blush, which is known as the breaker stage. At this point, they are about half green and half red. During the breaker stage, the tomato has sealed off its stem from the plant, and nothing is moving from the plant into the fruit.

    When the tomato reaches this breaker stage, it can be harvested off the vine. It will ripen and taste the exact same as if it had been left to ripen on a vine.

    Many people like to harvest at the breaker stage to prevent insects and birds from feasting on their tomatoes and stop the tomatoes from splitting themselves or sunscalding.

    cheery tomato vine on the plant with red tomatoes up top and green tomatoes at the bottom of the vinecheery tomato vine on the plant with red tomatoes up top and green tomatoes at the bottom of the vine
    The bottom left tomato is a good representation of the breaker stage.

    Can I Harvest Green Tomatoes?

    For many gardeners, they don’t have time to let the tomatoes even get to the blushing breaker stage. If a frost is imminent, you’ll want to get tomatoes off the plant.

    You can absolutely harvest tomatoes that are green but full-size. These will ripen off the plant. Those that aren’t full-sized won’t ripen once picked because they weren’t fully developed yet.

    green, red, yellow, and black heirloom tomatoesgreen, red, yellow, and black heirloom tomatoes
    Some heirloom tomatoes are actually naturally green when ripe, like these Green Zebra heirloom tomatoes.

    Tips for Ripening Green Tomatoes

    Once you have your green tomatoes off the plant and inside, there are a few things you can do to help them turn from green to red.

    Temperature

    Tomatoes like to develop best in warm temperatures. Anywhere from 24-29 °C (75-85 °F) degrees is best for indoor ripening. Placing them on a sunny windowsill can help.

    Add Ethylene Gas

    Tomatoes naturally produce ethylene gas as they mature and turn red. Many commercial growers will actually ripen tomatoes by exposing them to ethylene gas. They’re picked when they’re green and then they use controlled exposure of ethylene to turn them red in time to put on grocery store shelves.

    You can use this same method at home by placing your tomatoes in a paper bag or a cardboard box and closing it up. The tomatoes will naturally produce ethylene themselves and slowly ripen, but you can speed up the process by placing a ripe banana alongside them. Other fruits such as mangos, apples, or avocados also work.

    Check on the tomatoes regularly. They will ripen at different speeds depending on what stage they were picked at. Remove any that are ripe or may show signs of spoilage.

    Leave Them on the Vine

    Keep the stem intact. When harvesting your tomatoes, leave a little bit of stem rather than pulling just the tomato off. This will help the tomatoes ripen better.

    wicker bowl of red and green tomatoes freshly harvestedwicker bowl of red and green tomatoes freshly harvested
    Let your tomatoes sit on the countertop while they ripen.

    Storing Your Tomatoes

    Do. Not. Put your tomatoes in the fridge. Once you put the tomatoes in the fridge, you completely halt the ripening process. You’ll also notice a reduction in flavour, as the aromatic compounds in the fruit will break down when exposed to cool temperatures.

    Of course, if you’re storing them for a while, you can move them into the fridge to help make them last longer. But you want to keep them on the counter or fruit bowl if you can help it!

    When storing, it’s also a good idea to put the tomatoes upside down with the stem on the bottom. The shoulders of the tomato help to distribute the weight evenly, and your tomatoes will last longer.

    heirloom tomato varieties in yellow, purple, orange, green, and redheirloom tomato varieties in yellow, purple, orange, green, and red
    Tomatoes are best left at room temperature to maintain their flavour.

    Eating Green Tomatoes

    Of course, you can also eat your green tomatoes! This is a completely different experience from eating a ripe red tomato. Green tomatoes are quite crunchy and have a tart taste.

    The most common way to enjoy green tomatoes is to fry them. Cover them with a breadcrumb coating with spices and fry them in a pan until they’re golden brown.

    You can also try pickling them. I haven’t tried this myself, but I would probably do it in a similar way to how I make my pickled shishito peppers.

    green zebra tomato with stem still attached in a white studiogreen zebra tomato with stem still attached in a white studio
    Green zebra heirloom tomato.

    FAQ About Green Tomatoes

    What happens when tomatoes freeze?

    Once a tomato freezes, it will turn to mush when it defrosts, and the plant itself will wilt and turn brown. So, it’s important to pick those green tomatoes off the plant if a first frost is on its way!

    How long do tomatoes take to ripen?

    It’s going to depend greatly based on the type of tomato you have. Indeterminate tomatoes (the vining ones) will fruit at different times, so you could enjoy some tomatoes now, and others two months later from the same plant. Determinate tomatoes will all fruit at once, giving you one large harvest.

    Most tomatoes need 65-90 days from seed before you’ll begin to see any tomatoes. Once you see a flower, that will turn into a tomato fruit in about 15-20 days.

    How do you tell when a green tomato is ripe?

    The best way to tell if a tomato has reached full size is by its colouring. Compare it to other tomatoes on the vine. If it’s starting to change colour ever so slightly, such as yellowish-green or has a slight pink hue (usually begins at the bottom of the tomato), it’s ripe and can be picked to turn red inside.

    More Tips for Preserving and Harvesting Tomatoes

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    Stephanie Rose

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  • Caprese Salad: Three Interpretations, Including a Vegan Recipe

    Caprese Salad: Three Interpretations, Including a Vegan Recipe

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    By summer’s end those of us who like to eat seasonally have (almost) had our fill of real, locally-grown field tomatoes. But no one told the tomatoes to stop ripening. Into the cooler days of October they continue to arrive at market, and locavores who feel they have had a surfeit of the juicy vegetable-fruit must remind themselves that the tomato-silent months are looming. And they are long. Late fall, winter, and that interminable, tomato-less spring and early summer lie ahead. If we truly value the flavor of food grown by small farmers near where we live, now is the time to indulge in the last weeks of tomatoes’ juicy goodness. The ultimate and easiest tomato recipe may be the classic insalata Caprese: tomato, mozzarella, basil. And it is ripe for improvisation and bursts of creativity.

    Here are three of my favorite riffs, including a vegan version and one with miso. Don’t tell your mama.

    Photography by Marie Viljoen, unless otherwise noted.

    Above: Tomato glut. Photograph by Valery Rizzo.
    Above: Caprese salad basics—tomatoes, mozzarella, basil.

    Traditional Caprese salad (popularized in 1950s) is worth a quick recap: You need tomatoes, you need mozzarella, you need basil, and you need extra virgin olive oil. What makes a successful insalata Caprese? Quality ingredients. Whether you grow your own tomatoes or buy them from a local grower, they must be good. For the mozzarella, you can choose freshly-made (I buy mine from my Italian butcher in Windsor Terrace, Brooklyn, who makes it daily); this is a firmer mozzarella that needs a very juicy tomato. Or you can go commercial and domestic—the Belgioiso brand is a pleasing version (I prefer their mozzarella and burrata sold in brine). Or look to Italian-made mozzarella and burrata for extra tenderness and cream; the softer, brine-coddled cheeses can accommodate and envelop more acid, in slightly underripe or late-season tomatoes. For the olive oil, choose a single-source brand (some olives oils are a blend from many countries), and let your tongue lead the way. Heretics like me may substitute another oil altogether, like walnut or toasted sesame.

    Single Tomato Caprese

    Above: Flaky salt and black pepper atop a giant heirloom tomato grown by Halal Pastures Farm, NY.

    Above: Caprese, upside-down, and showered with soft herbs.

    You know those giant heirloom tomatoes that cost a small fortune? This is how to stage them. They make an indulgent meal for one, and a surprising and satisfying entrée for a party. Cut out their tough stem-base, slice off their caps (rub those across garlicky toast, for an appetizer), salt them, then add torn-up pieces of softer mozzarella. Shower the creamy cheese with a thunderstorm of fresh herbs, where basil leads the way. In the version above I have added tender and aromatic summer savory from my terrace pots. Drizzle with good extra virgin olive oil, and season with more freshly ground black pepper.

    Vegan Caprese

    Above: Silken tofu is surrounded by soy-dressed tomatoes.

    Yes, the f-word is at work in two of my riffs: fusion. If miso (see below) works beautifully, why not tofu? Sorry, Italy. But consider the fact that neither basil nor tomatoes are native to the Mediterranean. For this salad I like to use my home-grown African blue basil as a more camphor-forward complement to the spice of gochugaru (Korean chile flakes), the lush sloppiness of a tomato medley, and the addictive delicacy of silken tofu. For the tofu, unmold it carefully on a plate and cut into thick slices. Then use a cookie cutter to press out as many rounds as you need. Use whatever tomatoes you like, small or large. Season with soy sauce in lieu of salt. I have finished this vegan Caprese with either olive oil or sesame oil. Both are delicious.

    Miso Caprese

    Above: A honey and citrus miso-paste is a bed for Black Krim tomatoes (Williams Fruit Farms, NY) and firm mozzarella, with mugwort to finish.

    Miso Caprese Recipe

    Makes two appetizer plates, or 1 larger serving as a side dish

    Years ago, I realized that mugwort (Artemisia vulgaris), tomatoes, and miso, are a very good match. But it was only recently, when I had some leftover miso marinade from a roast salmon supper, that I thought to make it the base for deeply reconstructed Caprese. The miso is schmeared on the plate, with layers of firm mozzarella and extra-juicy tomatoes topping it. Instead of salt, a splash of good soy sauce; and in lieu of olive oil, a whisper of toasted sesame oil finishes the dish. A judicious sprinkling of invasive mugwort leaves adds a pungent note.

    Miso Honey and Citrus Paste

    • 2 Tablespoons miso (any kind)
    • 1 Tablespoon honey
    • 1 Tablespoon fresh orange or clementine juice
    • 1/4 teaspoon lemon, orange, or clementine zest

    Salad

    • 2 medium tomatoes, very ripe
    • 1 medium or 2 small ball/s mozzarella in brine
    • 2 teaspoons soy sauce
    • 2 teaspoons toasted sesame oil
    • two sprigs of fresh mugwort, leaves picked off

    For the paste: Mix all the ingredients in a small bowl until smooth.

    For the salad: Halve the tomatoes and cut out any tough parts at the base. Slice into half moons. Cut the mozzarella into medium slices.

    To assemble: Spread a tablespoonful of the paste on a plate (for a single serving), add the slices of mozzarella and tomato, season with black pepper, drizzle with soy sauce and sesame oil, and sprinkle with a few mugwort leaves (or basil).

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  • Fresh Tomato Sauce

    Fresh Tomato Sauce

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    Fresh tomato sauce is really easy to make.

    This sauce is packed with the rich and fresh flavor of garden tomatoes, garlic, and herbs. It’s great for tossing with pasta, topping pizza, or serving over your favorite meatballs.

    top view of plated Fresh Tomato Sauce
    • This sauce has a great flavor.
    • You need just a handful of fresh ingredients.
    • Fresh tomato sauce freezes well to enjoy all year long.
    • This recipe can easily be doubled or tripled.
    ingredients to make Fresh Tomato Sauce

    Ingredients For Fresh Tomato Sauce

    Tomatoes: Use ripe garden tomatoes or summer market tomatoes—the riper, the better! You can use any variety of tomatoes for this recipe—plum tomatoes, Roma tomatoes, or heirlooms are favorites.

    Herbs: Dried herbs are added earlier in the cooking process so they have a chance to rehydrate. Fresh basil and parsley are added just before serving for a fresh flavor.

    Red Wine:  Use a dry wine like Italian Chianti or Pinot Noir. These pair well with the flavors of tomato and are, in general, very good wines to cook with. These wines can also pair well for drinking, so keep those leftovers to serve with dinner!

    As this sauce is made from fresh tomatoes, the quality of the tomatoes is important for great flavor.

    Tomatoes can range in flavor from very sweet to very tart or even bland if they’re not in season. Taste a slice of tomato before cooking. I’ve included some tips in the notes in the recipe below based on the flavor of your tomatoes.

    If your tomatoes are very tart, you can add a little bit of shredded carrot or finely diced red peppers for sweetness (we do this with marinara sauce too). A pinch of sugar works too.

    tomatoes in a cold bath with ingredients around it to make Fresh Tomato Sauce

    How to Peel Tomatoes

    Peeling tomatoes is optional but I prefer the texture of the sauce with peeled tomatoes.

    To peel tomatoes, cut an ‘X’ on the bottom of each tomato with a paring knife. Place in a pot of boiling water for 20 seconds and then transfer to a bowl of ice water to stop it from cooking. The skins will easily peel off.

    How to Make Fresh Tomato Sauce

    1. Chop tomatoes in half and remove the seeds (catch any juices from the seeds in a bowl).
    2. Sauté onions in olive oil, add garlic & seasonings.
    3. Simmer the remaining ingredients with prepared tomatoes (per the recipe below).
    4. Blend or mash to desired consistency. Stir in fresh herbs & serve.

    Tips for Perfection

    • Ensure tomatoes are ripe and juicy, with a vibrant, tart flavor.
    • Strain the seeds but be sure to collect the juices, it adds lots of flavor to the sauce.
    • For a chunky sauce, skip the blender and instead break up the cooked tomatoes with a spoon or a masher.
    • Thicken the sauce further by cooking it longer.
    • If the sauce is too acidic, add a pinch of sugar, just a little at a time, until the flavor seems “just right.”
    • Fresh herbs are delicate and should be added just before serving.
    Fresh Tomato Sauce in a bowl with garnish

    Storage & Freezing

    • Store this fresh tomato sauce in the fridge for up to 4 days.
    • Ladle leftovers into a freezer bag or airtight container and freeze for up to 4 months.

    More Pasta Sauce Recipes We Love

    Did your family love this Fresh Tomato Sauce? Be sure to leave a rating and a comment below! 

    A bowl of fresh tomato sauce

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    Fresh Tomato Sauce

    This fresh tomato sauce is easy to make and perfect spooned over meatballs or your favorite pasta.

    Prep Time 15 minutes

    Cook Time 1 hour

    Total Time 1 hour 15 minutes

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    • Peel the tomatoes by bringing a large pot of water to a boil and preparing a bowl of ice water. Cut an X in the bottom of each tomato (just enough to cut through the skin). Place in the boiling water for 20 seconds and then into ice water. The skins will easily peel.

    • Place a fine strainer over a small bowl. Cut tomatoes in half and remove the seeds into the strainer being sure to reserve any juices in the bowl. Discard the seeds and chop the tomatoes into chunks.

    • Heat olive oil in a medium saucepan. Add onion and cook over medium low heat until tender, do not brown.

    • Once onion is tender, add garlic and seasonings. Cook until fragrant, about 1 minute.

    • Add chopped tomatoes, red wine, reserved tomato juices, and ½ teaspoon salt. Bring to a simmer and let cook uncovered for 45-55 minutes or until thickened.

    • Blend sauce with a hand blender (or pulse a few times in a food processor) to reach desired consistency. Season with salt & pepper to taste.

    • Stir in fresh herbs and serve.

    This recipe can be doubled or tripled if desired and it freezes well.
    Tomato Flavor: The riper the tomatoes, the better the flavor of the sauce.  Taste a slice of tomato before making the sauce; it should have a vibrant tart flavor. If the tomatoes are bland, the sauce will have less flavor.
    Strain the seeds but be sure to collect the juices, it adds lots of flavor to the sauce.

    • If your tomatoes are very tart add either 1 shredded carrot before simmering or a pinch of sugar for sweetness.
    • Some tomatoes are very sweet, if your sauce is too sweet, add 1/2 teaspoon balsamic vinegar.
    • If your tomatoes are not flavorful, add 2-3 tablespoons tomato paste before simmering.

    Sauce Texture

    • For a chunky texture, skip the blender and break up the tomatoes with a spoon as they cook.
    • For a smooth sauce, blend all of the tomatoes with an immersion blender.

    Serving Suggestions

    • Do not rinse pasta before adding the sauce as the starches help it to cling to the pasta.
    • Thicken the sauce further by cooking it longer.
    • Fresh herbs are delicate and should be added just before serving.

    Calories: 161 | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 25mg | Potassium: 1128mg | Fiber: 6g | Sugar: 13g | Vitamin A: 4006IU | Vitamin C: 67mg | Calcium: 67mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Sauce
    Cuisine American, Italian
    close up of Fresh Tomato Sauce in a bowl with writing
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    Fresh Tomato Sauce in a bowl with a title
    ingredients to make Fresh Tomato Sauce with finished dish and a title

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    Holly Nilsson

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  • Ground Beef Casserole

    Ground Beef Casserole

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    This ground beef casserole is both easy and delicious.

    Seasoned meat, sauce, noodles, and three kinds of cheese are layered in a casserole dish and baked until bubbly!

    It’s perfect to prep ahead, and it reheats and freezes well!

    baked ground beef casserole in a dish with a spoon

    • It’s budget-friendly and a great way to stretch a pound of ground beef!
    • My easy, cheesy recipe has lots of flavor and it’s easy to make.
    • This ground beef casserole recipe is versatile; add your favorite vegetables or even beans.
    • Prep ahead and bake before serving. Just like chili or meatloaf, it’s just as good (or even better) the next day!
    ingredients to make Ground Beef Casserole with labels

    Ingredients for Ground Beef Casserole

    Almost lasagna-like in flavor, this family favorite uses ingredients you likely have on hand.

    • Meat: I use lean ground beef, but you can also use Italian sausage or ground turkey.
    • Pasta: Choose hearty noodles with twists or ridges to grab the sauce.
    • Sauce: Use your fave pasta sauce (I love this brand) with a can of whole tomatoes. You can also use canned diced tomatoes, but I find whole tomatoes have a better consistency.
    • Cheese: I combine use cottage cheese and sour cream for a double dose of creamy goodness. Replace the cottage cheese with ricotta cheese. Parmesan and mozzarella add flavor. You can add any cheese blend or even cheddar cheese in place.

    Variations

    • Add almost any veggie you’d like to the sauce (try zucchini or bell peppers). Add it to the skillet once the meat has browned and cook until tender before adding the sauce ingredients.
    • Egg noodles work well in this recipe, too.
    process of adding ingredients to pan to make Ground Beef Casserole

    How to Make Ground Beef Casserole

    This pasta bake is easy to make.

    1. Brown Beef: In a large skillet, brown ground beef, onion, & garlic.
    2. Prep Sauce: Add whole tomatoes, pasta sauce, and seasonings and simmer until thickened.
    3. Prep Cheese Layer: Combine sour cream, cottage cheese, egg, basil, remaining parsley, and parmesan.
    4. Bake: Layer the pasta, cheese mixture, and ground beef mixture in a baking dish. Top with cheese and bake until bubbly.

    Serve this pasta casserole with a big piece of cornbread or crusty bread for sopping up any sauce.

    a plate of ground beef casserole

    Storing Leftovers

    Keep leftover ground beef casserole covered in the fridge for up to 4 days (if it lasts that long)! Reheat in the microwave (or oven) for meals throughout the week.

    Freeze the entire casserole before or after baking. Wrap it tightly in plastic wrap and then aluminum foil for up to 3 months. Thaw overnight in the refrigerator and reheat as directed above. If the casserole is cold fr the fridge, you may need to add extra cooking time.

    serving ground beef casserole in a dish with a spoon

    More Ground Beef Casserole Recipes

    Casseroles are truly the ultimate comfort food and these easy casserole recipes will hit the spot!

    Did your family love this Ground Beef Casserole? Be sure to leave a rating and a comment below!

    serving ground beef casserole in a dish with a spoon

    4.98 from 34 votes↑ Click stars to rate now!
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    Ground Beef Casserole

    This homemade casserole is loaded with ground beef, pasta, and 3 different kinds of cheese in a flavorful tomato sauce.

    Prep Time 15 minutes

    Cook Time 45 minutes

    Total Time 1 hour

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    • Cook beef, onion, and garlic in a large deeps skillet until no pink remains. Drain fat.

    • Break up the canned tomatoes with your hands. Add (including the juices) to the ground beef along with pasta sauce, sugar, and Italian seasoning.

    • Simmer until thickened, about 15 minutes. Stir in half of the parsley, taste, and season with salt & pepper.

    • Meanwhile, preheat the oven to 375°F.

    • Bring a large pot of salted water to a boil and cook pasta al dente according to package directions. Drain, do not rinse.

    • Mix sour cream, cottage cheese, egg, basil, remaining parsley, and grated parmesan cheese in a small bowl.

    • Add a thin layer of sauce to the bottom of a 9×13 pan.

    • Layer half of the pasta, top with all sour cream mixture, the remaining pasta and the meat sauce.

    • Top with mozzarella cheese and cover.

    • Bake 15 minutes. Uncover and bake an additional 10-15 minutes or until golden and bubbly. Rest 5 minutes before serving.

    Keep leftover ground beef casserole covered in the refrigerator for up to 5 days. 

    Calories: 419 | Carbohydrates: 43g | Protein: 28g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 672mg | Potassium: 750mg | Fiber: 4g | Sugar: 8g | Vitamin A: 758IU | Vitamin C: 15mg | Calcium: 224mg | Iron: 4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Casserole, Entree, Main Course
    Cuisine American
    Ground Beef Casserole on a plate and dish full in the back with a title
    plated Ground Beef Casserole with a title
    cooked Ground Beef Casserole in the pan with a spoon and writing
    Ground Beef Casserole cooked in the pan and plated with writing

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    Holly Nilsson

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  • Classic Tomato Sandwich

    Classic Tomato Sandwich

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    It’s not that you need a recipe for a tomato sandwich, but honestly, I’m sharing this to make sure you don’t forget to savor one with those perfect summer tomatoes.

    A classic tomato sandwich is nothing more than soft bread, juicy tomatoes with salt, pepper, and a smear of creamy mayonnaise. Perfection.

    Classic Tomato Sandwich with mayonnaise on the sandwich and on a knifeClassic Tomato Sandwich with mayonnaise on the sandwich and on a knife
    • They taste so darn good.
    • They’re the perfect simple meal for slices of juicy tomatoes.
    • They’re easy to make for a quick snack or a light summer supper.
    bread , mayonnaise , tomatoes , salt and pepper with labels to make Classic Tomato Sandwichbread , mayonnaise , tomatoes , salt and pepper with labels to make Classic Tomato Sandwich

    Ingredients in Tomato Sandwiches

    Tomatoes: Big sandwiches call for big tomatoes! I love heirloom tomatoes or Beefsteak tomatoes, but honestly, any ripe, juicy variety works.

    Bread: White sandwich bread is classic for soaking up all that fresh tomato juice. Swap out the white bread for sourdough or thick slices of brioche.

    Mayonnaise: Use a good quality mayo like Duke’s mayonnaise or Hellmanns.

    Seasonings: Sprinkle a little salt and pepper, lemon pepper, or everything bagel seasoning on the tomatoes before assembling a tomato sandwich – anything goes!

    Variations

    You can add variations but I do think the best tomato sandwich is kept simple.

    • Roasted tomatoes are juicy and great over toast.
    • Tomatoes marinated in oil, vinegar, and basil also make a tasty sandwich.
    • Serve it open-faced on ricotta toast with a fried egg and a slice of bacon for a yummy breakfast, or turn it into a BLT.
    • Add fresh basil, red onion, lettuce, or cheese.
    bread with mayonnaise to make Classic Tomato Sandwichbread with mayonnaise to make Classic Tomato Sandwich

    How to Make a Tomato Sandwich

    As much as a love a BLT, this sandwich is truly one of the best ways to enjoy fresh summer tomatoes!

    1. Cut tomatoes and place them on clean paper towels.
    2. Season tomatoes with salt and black pepper.
    3. Spread mayo on each slice of bread and layer tomatoes on top.
    4. Top with a second slice of bread and cut in half before serving.
    easy Classic Tomato Sandwich on a plateeasy Classic Tomato Sandwich on a plate

    The key to a perfect tomato sandwich is cutting the slices with a serrated knife, creating clean, uniform slices.

    Draining tomatoes on a paper towel helps absorb the excess moisture and helps to prevent a soggy sandwich.

    More Garden Tomatoes?

    Did you enjoy this Classic Tomato Sandwich Recipe? Be sure to leave a comment and rating below.

    Classic Tomato Sandwich with mayonnaise on the sandwich and on a knifeClassic Tomato Sandwich with mayonnaise on the sandwich and on a knife

    Classic Tomato Sandwich

    A classic Southern tomato sandwich is simple perfection in every bite.

    Prep Time 8 minutes

    Total Time 8 minutes

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    • Use a serrated knife to cut tomatoes into thick ½-inch slices.

    • Place the tomato slices on a paper towel for 1-2 minutes to soak up some of the moisture. Season with salt and pepper.

    • Meanwhile, spread mayonnaise onto one side of each piece of bread.

    • Layer tomatoes onto half of the bread slices. Place remaining bread slices on top.

    • Cut sandwiches in half and serve immediately.

    Calories: 377 | Carbohydrates: 34g | Protein: 8g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 452mg | Potassium: 516mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1535IU | Vitamin C: 25mg | Calcium: 90mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Lunch, Sandwich, Snack
    Cuisine American
    plated Classic Tomato Sandwich with a titleplated Classic Tomato Sandwich with a title
    easy and fresh Classic Tomato Sandwich with writingeasy and fresh Classic Tomato Sandwich with writing
    Classic Tomato Sandwich with a titleClassic Tomato Sandwich with a title
    plated Classic Tomato Sandwich and Classic Tomato Sandwich on a plate with a knife with mayonnaise and a titleplated Classic Tomato Sandwich and Classic Tomato Sandwich on a plate with a knife with mayonnaise and a title

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    Holly Nilsson

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  • Pasta Puttanesca

    Pasta Puttanesca

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    Puttanesca sauce has a robust flavor.

    It’s a bold and savory Italian sauce made with tomatoes, anchovies, capers, garlic, and olives, perfect for enhancing pasta dishes.

    bowl of Puttanesca
    • The capers, olives, and anchovies make this sauce irresistibly delicious.
    • This sauce packs a punch of umami flavor.
    • Pasta Puttanesca smells and tastes like it’s been simmering for hours but takes less than 30 minutes on the stove.
    whole tomatoes , crushed tomatoes , oil , capers , anchovy , garlic , olives , parmesan , red pepper glakes , salt and pepper with labels to make Puttanesca

    Ingredients for Puttanesca Sauce

    Tomatoes: Choose quality tomatoes like San Marzanos for the best flavor. Squeeze the whole tomatoes in Step 2 to get a rustic texture of smaller and larger pieces.

    Capers: Rinse capers before using them to remove unnecessary salt.

    Anchovies: Anchovies add the signature briny flavor to a classic puttanesca recipe. Anchovies are preferred, but you can replace them with a bit of miso paste, fish sauce, or even seaweed flakes if needed.

    Olives: I prefer black olives but kalamata olives or Castelvetrano are salty, sweet, and meaty.

    Pasta: Puttanesca pairs well with almost any kind of pasta. I love spaghetti, bucatini, or penne—thicker kinds of pasta that pasta sauce can cling to.

    Variations

    • I like to toss in a few red pepper flakes for a subtle spicy kick to the sauce.
    • In addition to garlic and red pepper flakes, a little dried oregano, fresh parsley, or fresh basil will add a bright and herb-y flavor to the pasta puttanesca recipe.

    How to Make Puttanesca Sauce

    1. Cook garlic and red pepper flakes in oil. Add capers and anchovies and cook.
    2. Squeeze whole tomatoes into the pan (discard the juices).
    3. Add crushed tomatoes and olives and simmer (recipe below).
    4. Season with salt and pepper and serve as desired.
    Puttanesca with a spoon and fork

    Storing Puttanesca

    Keep leftover puttanesca sauce in a covered container in the refrigerator for up to 5 days or freeze portions in zippered bags for up to one month.

    Italian-Inspired Favorites

    Did you enjoy this Puttanesca Recipe? Be sure to leave a comment and rating below.

    bowl of Puttanesca

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    Puttanesca

    Puttanesca is a savory Italian sauce made with tomatoes, anchovies, capers, garlic, and olives, perfect for pairing with pasta.

    Prep Time 15 minutes

    Cook Time 15 minutes

    Total Time 30 minutes

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    • Heat a large skillet over medium heat. Add the oil, garlic, and red pepper flakes and cook until the garlic is tender. Add the capers and anchovy and cook for 2 minutes more.

    • Remove the whole tomatoes from the can one by one and squeeze the tomatoes into the pan to break them up, discard the juices (or reserve to add to soup). Add the crushed tomatoes and olives. Simmer uncovered for about 6 to 8 minutes or until thickened.

    • Taste and season with salt and black pepper.

    • Toss with cooked pasta and garnish with parmesan cheese if desired.

    This sauce will dress 1 lb of spaghetti or pasta.
    Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.  Nutritional information is for sauce only.

    Calories: 131 | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 577mg | Potassium: 505mg | Fiber: 3g | Sugar: 7g | Vitamin A: 446IU | Vitamin C: 19mg | Calcium: 79mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Sauce
    Cuisine American, Italian
    plated Puttanesca with a title
    close up of zesty Puttanesca with writing
    bowl of easy to make Puttanesca with a title
    Puttanesca in a bowl and close up with a title

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    Holly Nilsson

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  • Stewed Tomatoes

    Stewed Tomatoes

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    Stewed tomatoes are a great way to use up summer’s tomato bounty.

    Fresh from the garden or farmer’s market, ripe tomatoes are simmered with celery, onions, green peppers, and a handful of aromatic herbs.

    bowl of Stewed Tomatoes with vegetables and bread around it
    • This recipe makes a thick and savory sauce with fresh tomatoes.
    • It can be used to replace canned stewed tomatoes.
    • You’ll need only a handful of ingredients, and it’s easy to double and freeze for the fall and winter months.
    oil , pepper , tomatoes , onion , celery , salt , garlic , sugar , and basil with labels to make Stewed Tomatoes

    Ingredients for Stewed Tomatoes

    Tomatoes: While any tomatoes can be stewed, we prefer Roma and Plum tomatoes because they have fewer seeds and more flesh.

    Veggies: Celery, bell pepper, and onion add sweetness to balance the acidic flavor of the tomatoes. They are optional but preferred.

    Variations

    Garlic and basil, oregano, rosemary, thyme, and even a little cayenne peppers will all add depth of flavor to stewed tomatoes. As the tomato mixture simmers the flavors will meld together.

    How to Make Stewed Tomatoes

    1. Peel the tomatoes (recipe below) and cut into chunks.
    2. Saute celery, bell pepper, and onion in oil until tender. Add diced tomatoes and the remaining ingredients.
    3. Cover and simmer stewed tomatoes on low until tender. Season as desired.
    pot of Stewed Tomatoes

    Ways to Use Stewed Tomatoes

    Turn ordinary pasta dishes, meat sauce, and casseroles into flavorful masterpieces. Make a rich and savory meat sauce using ground beef and serve over pasta, or make marinara for cheesy chicken parmesan, or use stewed tomatoes as a tomato sauce base for a hearty chili or soup.

    Storing Stewed Tomatoes

    Store stewed tomatoes in an airtight container in the refrigerator for up to 4 days and freeze portions in zippered bags for up to two months. Reheat from fresh or frozen on low heat on the stovetop.

    More Tomato Recipes

    Did you enjoy this Stewed Tomatoes Recipe? Leave a comment and rating below.

    bowl of Stewed Tomatoes with vegetables and bread around it

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    Stewed Tomatoes

    Homemade stewed tomatoes make for a rich and savory sauce.

    Prep Time 15 minutes

    Cook Time 58 minutes

    Total Time 1 hour 13 minutes

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    • Prepare a large bowl of ice water. Bring a medium saucepan of water to a boil. Cut a small ‘X’ in the bottom of the tomatoes and drop them into the boiling water, let cook 30 seconds. With a slotted spoon, transfer the tomatoes to the ice water to cool.

    • Once cool, peel the skins off the tomatoes and discard. Core the tomatoes and cut into chunks.

    • In a medium saucepan, heat the olive oil over medium heat. Add the celery, bell pepper, onion, and garlic. Cook for 3 minutes or until the onion is tender. Add the tomatoes, basil, salt, and sugar.

    • Cover and reduce the heat to low. Let the tomatoes stew until tender, stirring occasionally, about 35 minutes.

    • Taste and season with additional salt if desired.

    Tomatoes can vary in acidity. Add more or less sugar as needed.
    Leftovers will keep in the refrigerator for 4 days, and in the freezer for 2 months. 

    Calories: 61 | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 160mg | Potassium: 330mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1025IU | Vitamin C: 24mg | Calcium: 21mg | Iron: 0.5mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Sauce
    Cuisine American
    bowl of Stewed Tomatoes with a title
    easy and fresh Stewed Tomatoes with writing
    easy Stewed Tomatoes in a bowl with a laddle and a title
    Stewed Tomatoes in a bowl and close up in the pot with a laddle and a title

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    Holly Nilsson

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  • How to Identify and Prevent Sunscald on Tomatoes

    How to Identify and Prevent Sunscald on Tomatoes

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    I might be about to blow your mind by telling you this, but when it comes to growing tomatoes, there is such a thing as too much sun.

    We always hear about how important it is to plant tomatoes in as much sunlight as possible with lots of heat, and that advice generally holds true.

    However, it’s possible for the fruits to be exposed to too much light, especially during hot and humid conditions, and when that happens, it can result in sunscald.

    A close up horizontal image of a cluster of tomatoes growing on the vine with droplets on the surface of the fruit, pictured in light evening sunshine, on a soft focus background.A close up horizontal image of a cluster of tomatoes growing on the vine with droplets on the surface of the fruit, pictured in light evening sunshine, on a soft focus background.

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    Tomatoes require around eight hours of sun per day, but more than that, especially during the hottest part of the year, isn’t ideal.

    You can learn more about the perfect conditions for growing tomatoes in our guide.

    When tomatoes suffer from sunscald, it can mean saying goodbye to those particular fruits.

    It’s pretty easy to avoid this condition, though. We’ll explain how to do that and why this disorder happens in the first place, in this guide.

    Here’s what I’ll cover:

    I’m sure you’re excited to get to the part where you find out how to deal with the problem, but let’s first define what sunscald is.

    What Is Sunscald?

    Sunscald isn’t a disease; it’s a physiological disorder, which means it’s caused by environmental issues rather than pathogens.

    The good news is this generally means you can take action to prevent the disorder when you understand the cause.

    A close up vertical image of a single tomato growing on a vine with a lesion on the skin as a result of sunscald.A close up vertical image of a single tomato growing on a vine with a lesion on the skin as a result of sunscald.

    Sunscald, as the name suggests, happens when a fruit is exposed to too much direct light.

    I know what you’re thinking because I thought the same when I first encountered this problem. How on Earth can a tomato have too much light?

    Whenever I planted a new garden, I would always spend a good amount of time finding the sunniest spot in my yard because tomatoes seem to live by the philosophy that there’s no such thing as too much sunlight.

    But in fact it is possible to have too much of a good thing!

    Let’s dive deeper into what causes this disorder.

    Causes

    Sunscald isn’t just a result of growing your plants in too much sun. The plant generally adapts to the amount of sun it receives where it is planted.

    This condition is more the result of the exposure changing for some reason after the fruits have already started to develop – or during extremely hot periods.

    A close up horizontal image of a cluster of red, ripe tomatoes ready for harvest pictured on a soft focus background.A close up horizontal image of a cluster of red, ripe tomatoes ready for harvest pictured on a soft focus background.

    It’s kind of like how I get sunburnt every spring because my skin isn’t prepared for the exposure after the famously gloomy Pacific Northwest winter.

    For example, maybe powdery mildew, early blight, or hornworms caused the leaves around a fruit to disappear. At this point, the fruit isn’t protected by the foliage and it’s receiving a lot more light than it was previously.

    Or maybe you decided to prune your tomatoes and mistakenly took off some leaves that were protecting the fruits.

    One year, I didn’t realize that the angle of the sun had changed such that the light was reflecting off a window and directly onto my tomatoes and peppers for part of the day. You’d better believe my fruit had sunscald that year.

    This disorder rarely occurs when the weather is cool. It goes hand-in-hand with intense hot temperatures.

    In fact, it can even occur when the conditions are dry and hot without a change in sun exposure.

    Symptoms

    Sunscald can look similar to other common issues, but there are a variety ways to tell it apart.

    Young, green fruit will develop light green, yellow, light brown, or white patches with a leathery texture.

    A close up horizontal image of a tomato pictured in bright sunshine with a white lesion on the flesh as a result of sunscald.A close up horizontal image of a tomato pictured in bright sunshine with a white lesion on the flesh as a result of sunscald.
    Photo by Howard F. Schwartz, Colorado State University, Bugwood.org

    On more mature fruit, these spots appear as pale yellow or white, or they may be brown and leathery.

    The lesions are generally circular or uneven splotches on the part of the fruit exposed to the sun.

    Over time, the patch flattens out and might take on a gray hue. The impacted skin might also wrinkle or blister.

    The patch will eventually dry out and if you touch it, the skin will feel distinctly papery compared to the slick, firm skin on the rest of the fruit. It may also be sunken.

    The sunburned patch will be susceptible to infection by opportunistic pathogens, which means it might be invaded by fungi or bacteria. If this occurs, you might see fungal spores, rot, or further discoloration.

    A close up horizontal image of a sunscald lesion on the surface of a tomato that has become infected with rot.A close up horizontal image of a sunscald lesion on the surface of a tomato that has become infected with rot.
    Photo by Clemson University – USDA Cooperative Extension Slide Series , Bugwood.org

    The foliage might also be impacted. When it is, the leaves will develop white, yellow, or brown spots in the areas most exposed to the light.

    If you’re seeing similar marks on your chilis, melons, or summer squash, don’t assume they are caused by a disease. This same disorder can impact these plants, as well.

    Lookalike Conditions

    If the discolored patch appears on the parts of the fruit that aren’t exposed to the sun, unlikely to be caused by sunscald.

    In this case it’s more likely to be caused by a disease like anthracnose.

    A close up horizontal image of a tomato with the symptoms of anthracnose on the surface, pictured on a soft focus background.A close up horizontal image of a tomato with the symptoms of anthracnose on the surface, pictured on a soft focus background.
    Anthracnose.

    This fungal disease is quite common and causes similar lesions that over time, become sunken, dark circles, sometimes with white spores in the middle.

    Blossom-end rot can look similar in the beginning, but sunscald usually appears anywhere on the surface of the fruit except at the bottom.

    A close up vertical image of tomatoes growing on the vine suffering from an advanced case of blossom-end rot.A close up vertical image of tomatoes growing on the vine suffering from an advanced case of blossom-end rot.
    Blossom-end rot.

    Sunscald spots will appear on the part of the fruit most exposed to the sun, whereas those produced by blossom-end rot are always at the bottom part of the fruit.

    You can learn more about blossom-end rot in our guide.

    White or yellow marks could be caused by stink bugs feeding. These will look like superficial marks with a stippled or blotchy appearance.

    How to Manage Sunscald

    I imagine you could probably smear your tomatoes in sunscreen or perhaps give them a teeny tiny sunhat.

    But the best way to prevent this disorder is to make sure the foliage of the plants remains intact during the growing season.

    That means doing your best to prevent pests and diseases from destroying the leaves.

    You should also be careful not to prune off any leaves that are protecting the developing fruits. I know it’s required sometimes, but just do your best.

    A vertical image of a garden bed covered with shade cloth to prevent sunscald.A vertical image of a garden bed covered with shade cloth to prevent sunscald.

    Finally, keep an eye out for changing light as the sun moves during the growing season.

    If you see the sun reflecting off a wall, window, or other surface, erect a barrier or some shade cloth to protect your plants.

    The year that my plants were being hit by reflected sunshine, I put up a low fence made out of shade cloth, and it worked wonders. You can also use shade cloth to cover your plants during the hottest part of the day during heatwaves.

    I even have a friend who moves her patio umbrella to cover her container-grown plants during very hot weather.

    It also helps to select types that are well-suited to your region.

    Indeterminate cherry tomatoes do well in regions with positively sweltering summers. Similarly, avoid tomatoes bred for cool climates like ‘Oregon Spring’ and ‘San Francisco Fog.’

    Don’t Forget Your Sunscreen!

    No, not the kind you put on your skin, but the kind that physically screens your plant from the sun, like a shade cloth or umbrella to protect your tomatoes during the hottest weather.

    A close up horizontal image of a hand from the right of the frame picking a ripe cherry tomato fruit, pictured on a soft focus background.A close up horizontal image of a hand from the right of the frame picking a ripe cherry tomato fruit, pictured on a soft focus background.

    Assuming that a pathogen hasn’t taken advantage of the situation and invaded your tomatoes, you can eat fruits with sunscald.

    Just cut off the ugly bits and enjoy. But if you see rotting, mold, blisters, or any fuzz, best just to toss it out.

    Are your tomatoes suffering from sunscald? What happened? Did you have an extremely hot period? Or maybe you were a bit overzealous with the pruners? Let us know in the comments.

    And to learn more about growing tomatoes in your vegetable garden, put these guides on your reading list next:

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    Kristine Lofgren

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  • 7 Layer Salad

    7 Layer Salad

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    This overnight 7-layer salad is a vibrant make-ahead dish that’s fresh, crunchy, and delicious!

    Layers of fresh lettuce, veggies, cheese, and bacon are topped with a creamy dressing to make this seven layer salad!

    finished 7 Layer Salad

    What is 7 Layer Salad?

    A classic 7-layer salad recipe starts with a base of crisp iceberg lettuce followed by 6 additional layers. We add tomatoes, peas, green onions, hard-boiled eggs, cheese, and bacon with a mayonnaise-based dressing added in the middle.

    • A little “chill” time (overnight) is recommended making this salad recipe potluck perfect.
    • Prepare it the night before; a seven-layer salad recipe stays crispy until ready to serve even with the salad dressing on top!
    • Serve it in a trifle or glass bowl so everyone can see the delicious layers!
    lettuce, mayonnaise, sour cream, bacon, cheese, peas, tomatoes, sugar, hard-boiled eggs, onions, and seasonings with labels to make 7 Layer Saladlettuce, mayonnaise, sour cream, bacon, cheese, peas, tomatoes, sugar, hard-boiled eggs, onions, and seasonings with labels to make 7 Layer Salad

    What’s in Seven Layer Salad? 

    Mix and match the ingredients! I add 7 layers but you can add as many as you’d like to this overnight salad.

    Lettuce: Iceberg will stay extra crunchy due to its high water content, so it’s great in an overnight salad. Wash it first and then dry it very well (I use a salad spinner).

    Vegetables: Tomatoes, peas, and sliced green onions add texture, color, and visual interest to a 7 layer salad!

    Bacon & Eggs: Bacon and hard-boiled eggs add texture, color, and a boost of healthy protein. I keep the bacon on the side and sprinkle it on just before serving.

    Cheese: Cheddar cheese has a sharp flavor that tastes great with sweet peas and salty bacon. Blue cheese crumbles or parmesan cheese are other excellent options.

    Variations: Chopped celery, sliced radishes, diced bell peppers, sliced mushrooms, shredded zucchini, corn, sundried tomatoes, and even shredded Brussels sprouts can be added to this salad. This is a great recipe for using up leftover bits of veggies in the fridge.

    adding ingredients together to make dressing for 7 Layer Saladadding ingredients together to make dressing for 7 Layer Salad

    Dressing for Overnight Salad

    This mayo-based sour cream dressing is super easy to make. It’s thicker than a traditional dressing, so it holds up well.

    Add in your favorite herbs or ranch-style seasonings to change it up.

    How to Make Overnight Salad

    1. Whisk mayonnaise, sour cream, sugar, and seasoned salt in a small bowl for the dressing. Set aside.
    2. Layer the ingredients in a bowl or trifle dish according to the recipe below.
    3. Top with the dressing and refrigerate overnight. Add cheese and bacon before serving.
    adding bacon and green onions to the top of a 7 Layer Saladadding bacon and green onions to the top of a 7 Layer Salad

    Storing 7-Layer Salad

    You can keep the 7-layer salad covered in the refrigerator for up to 4 days. The flavors will blend and taste even better the next day!

    More Prep Ahead Sides

    Did you make this 7 Layer Salad? Be sure to leave a rating and a comment below.

    finished 7 Layer Saladfinished 7 Layer Salad

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    7 Layer Salad

    A delicious medley of layers topped with a creamy homemade dressing and bacon crumbles makes for a colorful and hearty salad!

    Prep Time 20 minutes

    Cook Time 5 minutes

    Chill Time 4 hours

    Total Time 4 hours 25 minutes

    buy hollys bookbuy hollys book

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    • In a small bowl, mix mayonnaise, sour cream, sugar, and seasoned salt for the dressing. Set aside.

    • Wash and dry the lettuce very well. Place lettuce in the bottom of a large trifle bowl (or 9×13 pan).

    • In order, top with tomatoes, peas, green onions, and boiled eggs. Spread the dressing on top right to the edges.

    • Cover the salad and refrigerate for at least 4 hours or overnight.

    • Top with cheese and bacon before serving.

    • Feel free to substitute other vegetables for the layers. Options include bell peppers, corn, sliced celery, mushrooms, or radishes, sundried tomatoes or shredded carrots, cabbage, zucchini, or brussels sprouts!
    • To make ahead, assemble all the layers except cheese and bacon, cover, and chill. Just before serving, layer cheese and bacon on top.

    Optional Ranch Style Dressing
    1 cup mayonnaise
    ¾ cup sour cream
    ½ teaspoon garlic powder
    ½ teaspoon onion powder
    1 tablespoon fresh dill
    1 tablespoon fresh parsley
    salt & pepper to taste

    Calories: 348 | Carbohydrates: 10g | Protein: 13g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 165mg | Sodium: 579mg | Potassium: 298mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1124IU | Vitamin C: 15mg | Calcium: 186mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Salad, Side Dish
    Cuisine American
    light and fresh Overnight Salad with writinglight and fresh Overnight Salad with writing
    Overnight Salad with a titleOvernight Salad with a title
    7 layer Overnight Salad with a title7 layer Overnight Salad with a title
    bowl of Overnight Salad and top view with a titlebowl of Overnight Salad and top view with a title

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    Holly Nilsson

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  • Tips on Growing Tomatoes: What to Do in July for a Successful Crop

    Tips on Growing Tomatoes: What to Do in July for a Successful Crop

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    July is the tastiest month of the year. So many delicious crops ripen this month—corn, watermelon, peaches, and the home-garden favorite, tomatoes.

    By now your tomatoes are hitting their stride, with the early ones, like ‘Early Girl’, making their debut in that first BLT of the season. They’re followed closely by cherry and grape tomatoes, which provide sweet, refreshing snacks as you tend to your garden beds. After that, the ‘Cherokee Purples’ and ‘Carolina Golds’, perfect for pairing with fresh mozzarella and basil in your Caprese salad, are ready to be harvested. And finally come the heirlooms, which need only to be sliced and sprinkled with salt.

    The tomato season sadly doesn’t last forever, but here are five ways to make the most of it, for as long as possible.

    N.B.: Featured photograph via White Flower Farm.

    1. Prune…carefully.

    Above: Indeterminate tomatoes generally need staking or a cage because of its climbing habit. Photograph by Laura Silverman for Gardenista, from Gardening 101: Tomatoes.

    Pruning is an art. You need to find the balance between helping and hurting. One of the first things you need to know is what type of tomato you have. Is the plant a determinate or indeterminate variety? Pruning the former may cost you tomatoes, while pruning the latter may encourage fruit production and speed up the ripening process. How can you tell which is which? First, check the seed package, plant tag, or ask the grower. If those aren’t options, generally speaking, a determinate plant (like San Marzano tomato) grows all its fruit at the same time. An indeterminate plant (like ‘Sungold 100’) sets fruit and until the cold weather kills it. Determinates are generally stocky and shorter, and don’t need much, if any, pruning. Indeterminates are more vine-like and may need pruning to remove suckers, and to direct and contain growth. Additionally, prune to remove any yellow leaves and those that have come in contact with the ground. That said, if you do nothing at all, your tomato plant will be fine.

    2. Water…regularly.

    A split cherry tomato after heavy rains. Photograph by Alpha via Flickr.
    Above: A split cherry tomato after heavy rains. Photograph by Alpha via Flickr.

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  • Surviving July: Arizona Gardening in the Low Desert

    Surviving July: Arizona Gardening in the Low Desert

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    Gardening in the low desert of Arizona during July is difficult. Learn how to maximize your Arizona garden’s potential in July and navigate the challenges of hot weather to ensure your plants’ survival. Keep reading to learn which tasks to do, how much to water, what pests to expect, and what to plant. I’ve also included a helpful “July Garden Task Checklist.”

    July is typically the hottest month in the low desert. Monsoons may bring humidity and moisture, but they may not. It’s essential to pay attention to your plants’ watering needs this month. The average temperature is 107°F (41.6°C), and the average rainfall is 1.22 inches. When you’re in the garden this month, remember to work outside in the cooler morning and evening hours and stay hydrated.

    Arizona Garden in JulyArizona Garden in July

    What To Do in the Low Desert Arizona Garden in July

    Click on the title to jump to that section and learn more about what to do during July:

    Low desert includes elevations below 3500 ft in the Southwest, such as the Phoenix and Tucson metro areas.


    Vegetable Gardening in the Low Desert Arizona Garden in July

    A few keys to gardening during July in the low desert include:

    Vegetable garden tasks during July:

    • Prepare for monsoon winds by staking roselle plants, large sunflowers, and other plants requiring extra support. Learn more about monsoon gardening in this blog post.
    • Consider planting sweet potato slips or black-eyed peas as a cover crop in any empty beds. Learn more in this blog post.
    • Fertilize sweet potatoes with a balanced fertilizer
    • Clear out squash and other plants that have stopped producing or show signs of heat stress and disease to make room for monsoon and fall planting.
    • Don’t prune or fertilize most plants. Most need to be in summer dormancy to survive. Pruning can expose new areas to sunlight damage, and fertilizing can cause stress. 
    • Bell peppers can get sunburned if fruits get direct sun; provide some shade if scalding is a problem. 
    • Tomatoes may be finishing up. Remove spent or diseased plants. Note which varieties you liked and which did well. If tomato plants still look healthy, let them stay in the garden and keep them alive. They will produce again when temperatures fall.
    • Cucumber production slows or even stops this month as temperatures heat up. Pull plants if necessary if cucumbers are bitter or pests or diseases are an issue. Plant Armenian cucumbers in their place. Although other cucumbers may not like the heat, Armenian cucumbers thrive all summer.
    • Pot up any indoor-grown seedlings outgrowing their containers if it is not time to plant them outside. Fertilize indoor-grown seedlings every other watering.
    Anemone corms
    • If you haven’t already, order garlic and other fall-planted bulbs like ranunculus and anemone. Also, order prechilled tulip bulbs to plant at Thanksgiving, and Saffron crocus if you want to grow the world’s most expensive spice.
    • Go through your seeds and plan for fall and winter planting. 
    • Onion blooms have developed seeds. Save them and try growing your own from seed. You can also save bolted parsley and dill seeds.

    Possible Harvests This Month:

    Roma tomatoes

    Harvest crops early in the day when temperatures are cooler, and their moisture content is higher. Bring harvests inside right away to prolong storage life and increase food quality.

    Here’s a tip for cucumbers after harvesting: Immediately immerse them in cold water to disperse “field heat” to increase the increase storage life and keep cucumbers crisp. 

    Immersing cucumbers in ice water cools them quickly

    Vegetables:

    Armenian Cucumbers, Butternut Squash, Pumpkins, Cucumbers, Summer Squash, Tomatoes, Eggplant, Okra, Peppers, Mini Pumpkins, Beans, Tomatillos, Amaranth, Borlotti Beans, Asparagus Beans

    Herbs:

    Oregano, Sage, Basil, Dill Seeds, Parsley Seeds, Rosemary, Thyme, Mint, Lemongrass, Stevia, Lemon Verbena, Lemon Balm

    Fruit:

    Blackberries, Chichiquelite, Figs, Apples, Watermelon, Cantaloupe, Passionfruit, Grapes, Ground Cherries

    (click on the link to read “How to Grow” articles about each crop)

    Vegetable Watering Guidelines:

    • Hopefully, monsoon humidity and added moisture will come to the low desert this month. A rain gauge is helpful for measuring how much rain you receive. If you measure .5 inches of rain, check that the rain penetrated your soil and then turn off your water timer. You can also insert a screwdriver into grass or rocks to determine whether to water. If it passes easily into the soil, you can wait to water. Monitor plants for signs of stress and ensure they get enough water and have good drainage.  
    • During hot weather, annual vegetables need more frequent watering. Water to a depth of about 8-12 inches every 2-3 days, allowing the top of the soil to dry out before watering again. 
    • During July, I usually water my raised beds every other day. I use the garden grids from Garden in Minutes to water my raised beds. Use code Angela10 to save $10 off $100 or GITG5 to save 5 percent on any size order.
    • If you haven’t already, check the irrigation system and timer. Run the system; inspect all drips and sprinklers for leaks and proper watering. 
    Rachio Smart Sprinkler Controller

    SUBSCRIBE TO MY GARDEN JOURNAL

    Receive exclusive insights directly from my garden to your inbox with “GITG Academy + Low Desert Tips.”

    Twice a month, I share my personal garden journal. From the first seedling to the last harvest, you can follow my gardening adventures in Arizona’s unique low desert. As a member, you have access to the past 3 years of garden journals and monthly classes.

    Join me, and let’s make your garden thrive under the desert sun!


    Low Desert Arizona in July: Pests & Wildlife to Watch Out For This Month

    Monitor plants for pests and diseases. If plants are struggling or overwhelmed with pests, it is often best to remove them rather than treat them. The heat is stressful for plants – they probably won’t recover if they are overtaken. 

    Damage from leaf-cutter bees

    Common Pests During July:

    Spray off beans with water to discourage spider mites
    • Spider mites are common on beans, especially in hot, dry conditions. This blog post explains how to prevent and treat them.
    • If rollie-pollies are eating seedlings (they especially love beans) before they sprout, an effective solution is to sprinkle a small amount of this slug and snail bait when you plant. It is iron phosphate with an attractant for slugs. It’s non-toxic to worms and safe to use.
    • Monitor tomato, pepper, and eggplants for tomato hornworms. If you see insect frass (droppings) or eaten leaves, look closely for hornworms. Handpick and feed to chickens.
    A soapy bucket of water is essential for catching squash bugs and leaf-footed bugs
    • Monitor pomegranate trees for all stages of leaf-footed bugs. If spotted, daily vigilance and dropping them into a bucket of soapy water are effective solutions to this difficult pest.
    • Other common pests include katydids, crickets, and grasshoppers. Birds and spiders are natural predators.
    • Milkweed and other seed bugs are common on seed pods and best left untreated; they usually don’t cause damage.
    Lovebirds on branching sunflowers in Mesa, Arizona

    Wildlife and Beneficial Insects:

    Abandoned cicada exoskeletons on a vitex trunk
    • During July, the hum of cicadas often fills the air. They emerge from the soil and love warm, humid temperatures. Cicadas are Important pollinators and a food source for other animals.
    • Lovebirds and lesser goldfinch are commonly seen on sunflowers this time of year. They love the seeds, and the lesser goldfinch also enjoy eating the leaves.
    • Bees, hoverflies, wasps, lacewings, praying mantids, syrphid flies, parasitic wasps, assassin bugs, and other beneficial insects are active now.
    • Other wildlife may include lizards, hummingbirds, butterflies, and moths.
    • Keep your chickens cool by providing water for them to stand in. Consider adding a misting stand. Keeping them hydrated with extra cucumbers and watermelon can also help. 
    Gulf Fritillary caterpillar


    Low Desert Arizona in July: Container Gardening Tips

    • If possible, put small containers away until the fall. Use the soil from the containers as mulch or add to compost.
    • Move containers to areas of your yard that receive afternoon shade naturally.
    • Group containers and grow bags close together for an insulating effect.

    Container Watering Guidelines:

    • As temperatures heat up, monitoring containers closely and watering often is crucial. You may have to water every day. If you’re not sure, use a moisture meter to check soil moisture levels.
    • If containers dry out too much, the soil may become hydrophobic. When watering, check the soil to ensure water is absorbed and not repelled by hydrophobic soil.
    • During July, I usually water my containers every other day and fill up the ollas each time I water. Adding ollas to containers helps with watering during the summer. I use ollas from Growoya. For a discount, use code GROWING.

    Flower Gardening in the Low Desert Arizona Garden in July

    Arizona gardening in July wouldn’t be the same without sunflowers! I love this branching variety. They are everywhere in my yard, and I love them. There are many reasons to plant sunflowers: they provide shade, can be used as a trellis, attract wildlife and pollinators, and are simple to grow from seed in nearly any spot in your yard.

    • Rudbeckia attracts pollinators, grows well from seed, and makes an excellent cut flower.
    • Tithonia is a heat-loving favorite that also makes an excellent cover crop.
    • Globe Amaranth thrives in the heat with consistent watering. I like to harvest the flowers for cut flowers. I’ve planted them in my flower beds and throughout my garden beds to attract pollinators.
    • Cut back spent hollyhocks and save the seeds this month. Leave the roots in place.
    • Zinnias are a champion of Arizona gardening in July. Give them consistent moisture, and enjoy the lovely blooms! They are also excellent cut flowers.
    Zinnias growing up through trellis netting for cut flowers

    Which Flowers Might Be Blooming This Month:

    Angelonia, Bee Balm, Celosia, Coleus, Coreopsis, Cosmos, Desert Milkweed, Echinacea, Four O’Clock, Gaillardia, Gazania, Gomphrena, Lisianthus, Passionflowers, Portulaca, Ratibida, Rudbeckia, Salvia, Scabiosa, Shasta Daisy, Skyflower, Statice, Strawflowers, Sunflowers, Tithonia, Vanity Verbena, Vinca, Yarrow, Zinnia

    (click on the link to read “How to Grow” articles about each flower)

    Bee balm

    Flower Watering Guidelines:

    As temperatures heat up, annual flowers will need more frequent watering. Water to a depth of about 8-12 inches every 2-4 days; allow the top of the soil to dry out before watering again.


    Perpetual Flower Planting Calendar for Zone 9BPerpetual Flower Planting Calendar for Zone 9B

    Flowers to Plant Outside & Seeds to Start Indoors Each Month in the Low Desert of Arizona.
    PLANTING GUIDE: Each month lists annual flowers and bulbs to plant outside & seeds to start indoors.
    BLOOMING GUIDE: Photos show what may be in bloom that month.


    10 Flowers that love the heat of summer - and how to grow them -FLOWERS FOR ARIZONA SUMMERS – WHEN AND WHAT TO PLANT10 Flowers that love the heat of summer - and how to grow them -FLOWERS FOR ARIZONA SUMMERS – WHEN AND WHAT TO PLANT

    Looking for more ideas for flowers that can take the heat of an Arizona summer? This article shares my favorite ones with tips for how to grow them. 


    Fruit & Fruit Trees in the Low Desert Arizona Garden in July

    Figs
    • Fertilize blackberries with a balanced fertilizer
    • If you haven’t already, mulch your trees well. Adding worm castings, compost, and mulch three times a year will prepare and help your trees from high summer temperatures. Learn more in this blog post. Valentine’s Day, Memorial Day, and Labor Day are the best times to do this. However, it is beneficial at any time of year and will not burn plants.
    • Keep fruit picked up to discourage insects and pests.
    • Pomegranates may drop some fruit this month. Read this article for more information about how to grow pomegranates.
    • Anna’s apple harvests finish up this month. Fruit left too long on the plant may cook! Harvest and bring indoors. Here are our favorite recipes to use Anna apples.
    • Monitor grapes and blackberries for harvest readiness. Cover to protect from birds if necessary.
    • Shade newly planted fruit trees to help them survive their first summer. Monitor watering closely.
    Grapes

    Citrus:

    • Citrus is developing on all the citrus trees throughout the yard. Last month, the trees self-thinned, and the fruit that is left on the tree is growing well. Citrus trees appreciate the monsoon rains and higher humidity this month.
    • Paint or wrap any trunks exposed to sunlight to protect them from damage. Any water-based paint works to paint citrus. I prefer using tree wraps over paint. It’s like wearing sunscreen versus a swim shirt. The wrap offers better protection.

    Fruit Watering Guidelines: 1, 2

    Monitor your fruit trees for signs of water stress. Leaf curling is usually the first noticeable sign. Wet the soil from the tree trunk to just past the tree’s drip line.

    • Established citrus trees should be watered once every 7-14 days to a 2-3 feet depth.
    • Water annual fruit and high water use vines every 2-5 days to a depth of 8-12″.
    • Water established fruit trees every 7-10 days to a depth of 18-24″.
    • Grape vines need deep watering every 5 days. 
    • Water annual fruit and high water use vines every 2-5 days to a depth of 8-12″.
    Grapefruit in July

    Herb Gardening in the Low Desert Arizona Garden in July

    Mrs. Burn’s lemon basil
    • Lemongrass grows quickly in the heat.
    • Lightly harvest perennial Herbs like rosemary, thyme, sage, and oregano. Cutting back too much can be stressful.
    • Mint doesn’t look great over the summer. When temperatures moderate in the fall it will rebound.
    • Basil is the champion herb of summer. The more you harvest, the more it will grow. Use it and preserve it by freezing or freeze-drying.
    • Harvest seeds from bolting parsley, fennel, and dill.
    Bolted fennel

    Herb Watering Guidelines:

    • As temperatures heat up, annual herbs will need more frequent watering. Water to a depth of about 8-12 inches every 2-4 days; allow the top of the soil to dry out before watering again.
    • Water desert-adapted landscape perennial herbs (like rosemary) every 7-21 days (water to a depth of 18-24″).
    • Many Mediterranean herbs, such as sage, rosemary, lavender, oregano, and thyme, are more likely to die from overwatering and root rot in the summer than from underwatering. Take care not to overwater them.

    Arizona Herb Planting Guide_ A Visual Planting Guide for Low Desert HerbsArizona Herb Planting Guide_ A Visual Planting Guide for Low Desert Herbs

    Arizona Herb Planting Guide helps you learn when to plant over 30 different herbs in Arizona and whether to plant seeds or transplants.



    Landscape Plants in the Low Desert Arizona Garden in July

    Sparky Tecoma
    • Prepare for monsoon winds by staking any small trees requiring extra support and properly pruning trees and shrubs. If limbs or branches break, prune back to the main trunk if possible. Learn more about preparing for monsoons in this blog post.
    • Tecoma is in full bloom and doesn’t mind the heat. Hummingbirds and pollinators love it. This is an excellent addition to an Arizona garden landscape. 
    • Yellow Dot is a vigorous ground cover that grows rapidly in well-drained soil and can grow in full sun or shady areas. It looks great most of the year and provides a living mulch to trees in the summer heat.
    • Ornamental Sweet Potato Vine is a fast grower available in several colors. Lavish greenery and filler even in the hottest months. This vine is easy to start from cuttings; root in water first and then plant. It’s that simple. Regular watering keeps it lush. Learn more about how to grow sweet potato vine in this article.
    • July is not the month to prune or fertilize landscape plants, trees, and shrubs. Pruning and fertilizing encourage new growth and expose new areas to damaging sunlight, which is stressful for plants when temperatures are above 100°F (38°C).
    • If plants die, don’t replace them. Instead, look around at other plants in your neighborhood growing well for replacement ideas. For desert-adapted plants that require less water, check this guide, Landscape Plants for the Arizona Desert. Wait to plant until the fall.
    • If stinknet sprouts in your yard, pull it and dispose of it so the seeds do not spread. If the flowers are dried and the plant is dead, remove it carefully— it will shed thousands of seeds. Bag it up in a sealed bag and throw it in the trash.
    Landscape Plants for the Arizona Desert
    • Palms are an exception to planting. They grow and get established best in warm soils, and July is an excellent month to plant them. Keep the roots and area around the roots hydrated to encourage growth into the surrounding soil. Support the plants until they become established to avoid disturbing the growing roots.
    • If you are considering removing Bermuda grass, July is an excellent time. Learn more in this blog post.
    • Provide shade for new plantings (less than 1 year old) if they show signs of stress, and monitor the root ball to ensure it does not dry out. This blog post discusses different ways to provide shade.

    Landscape Watering Guidelines: 1

    • Water twice as long at least once. Plan one extra-long watering this month to flush the accumulated salt buildup deeper into the soil.
    • Desert-adapted trees, shrubs & vines every 7-21 days (water to a depth of 24-36″ trees / 18-24″ shrubs / 8-12″ vines).
    • High water use trees every 7-10 days (water to a depth of 18-24″).
    • High water use shrubs every 5-7 days (water to a depth of 8-12″).
    • High water use vines every 2-5 days (water to a depth of 8-12″).

    Arizona Garden in July Checklist:


    Which Vegetables, Herbs & Fruit to Plant in the Low Desert in July

    After July 15 (or when monsoon season begins)

    SEED, TRANSPLANT, OR BOTH? S = Seed / T= Transplant

    Arizona Vegetable Planting Guide helps you learn when to plant vegetables in Arizona and whether to plant seeds or transplants.

    With 50 vegetables that grow well in Arizona’s low desert, you will surely find one to try. 

    Vegetable Planting Guide: A Visual Planting Guide for Low Desert VegetablesVegetable Planting Guide: A Visual Planting Guide for Low Desert Vegetables

    Low Desert Arizona in July: Vegetable, herb & fruit seeds to start indoors

    (Click the link for seed sources.)


    Seed Box Labels with planting dates for vegetables and flowers


    Which Flowers to Plant in the Low Desert of Arizona in July

    Portulaca
    • Angelonia (T)
    • Cosmos (sulfur) (S)
    • Gomphrena* thru the 15th (T)
    • Purslane/Portulaca (ST)
    • Sunflower (S)
    • Vinca (T)
    • Zinnia (ST)

    SEED, TRANSPLANT, OR BOTH? S = Seed / T= Transplant


    Perpetual Flower Planting Calendar for Zone 9BPerpetual Flower Planting Calendar for Zone 9B

    Flowers to Plant Outside & Seeds to Start Indoors Each Month in the Low Desert of Arizona.
    PLANTING GUIDE: Each month lists annual flowers and bulbs to plant outside & seeds to start indoors.
    BLOOMING GUIDE: Photos show what may be in bloom that month.


    Low Desert Arizona in July: Flower seeds to start indoors

    (Click the link for seed sources.)



    Sources:

    1 – For additional information on watering practices, visit: “Association of Municipal Water Users Authority. (2023). Landscaping with Style in the Arizona Desert.” https://www.amwua.org/landscaping-with-style.

    2 – https://extension.arizona.edu/sites/extension.arizona.edu/files/pubs/az1151-2021%20%282%29.pdf


    If this post about low desert Arizona gardening during July was helpful, please share it:

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    Madison N.

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