Taste of Home Magazine’s Big Red Tomato

June-July 2009 Issue

Tomatoes. You either love them or hate ‘em. Tomatoes are a summertime favorite for many. These big, juicy fruits add a fresh taste to everything from sandwiches to salads to sauces. Taste of Home Magazine’s July Issue has wonderful recipes making these delicious foods.

Beginning on page 39 of the June/July issue, the mouth-watering photos and delightful recipes featuring the summer favorite tomato will have you wanting to try a new dish every day. The section showcases prize-winning recipes from Taste of Home contest winners. The prize-winning recipe, South-of-the-Border Caprese Salad, uses plump heirloom tomatoes, topped with a sweet-tart Cilantro Vinaigrette dressing and cheese crumbles. The Cilantro Vinaigrette adds a spicy-tangy flavor that sets off the tomatoes. And the best part? It’s a breeze to make.

Serve this salad as a meal or along side one of the Budget Cut grilled recipes. These recipes, beginning on page 50, let you enjoy a great grilled main dish for under $2.50 a plate. The June/July issue provides a new Recipe Index on page 73 that includes a recipe’s cost for every recipe published in the magazine.

Tidbit:  If you have this issue, enter next month’s Taste of Home contest. The theme is “Lighten Up”. You’ll find the details on page 40.

Want to try a new appetizer? The Mediterranean Tomato bites are sure to please your taste buds. Make them with fresh herbs and garden fresh tomatoes for peak flavor. Made with frozen puff pastry, Gouda cheese, plum tomatoes, olives fresh basil and oregano and feta cheese, these little appetizers won’t last at any gathering.

A great way to preserve your tomato harvest is to make garden tomato relish. This relish is great to have on hand for hotdogs and hamburgers. Made with tomatoes, sweet onions, red and green peppers, and lots of spices, this relish is a hit no matter what time of the year!

One of my favorite recipes from the June/July issue of Taste of Home Magazine is the Summertime Spaghetti Sauce. Using tomatoes at their peak of freshness, they are combined with Italian sausage links, olive oil, onions, green pepper, and jalapeno pepper for a little kick, and Italian seasonings. Served over hot cooked pasta and sprinkled with Parmesan cheese, I can’t wait to dig in.

Tidbit: Looking for budget friendly recipes? “30 recipes under a buck” in the Taste of Home Magazine June/July issue features everything from Italian cookies and Mexican salsa to Thai steak skewers! Check out the great budget friendly recipes on pages 4 and 5.

A great recipe for casual dining during those hot days of summer is the scrumptious Crab Toast entrée. It’s crunchy, creamy and delightful. It can also be served as a great appetizer when sliced thin. It begins with a loaf of French bread and filled with heated plum tomatoes, jalapeno peppers, garlic, cilantro, crabmeat and three cheeses, then baked for a delicious laid-back meal.

Tidbit: “Use Your Melon” section beginning on page 47 delivers cool and refreshing melon recipes to hit the spot when it’s hot.

With all these tempting recipes in one fresh packed issue, choosing your favorite might be difficult.

Want to start enjoying delicious recipes just like these?

Then, get a Taste of Home Magazine Subscription today!

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