This & That: July 2012

In Season,Summer
June 22, 2012

In this month's This and That we're talking figs, tomatoes, coconut water and knives.

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Mark Boughton
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This & That is a collection of recipes, tips, stories and inspirations found in Relish magazine every month. They are the features at the forefront of our minds and always a mixed-bag of what we're loving most.

A Note From Editor Jill Melton:
I live in a sea of tomatoes. Overly ripe, bursting, blemished, beautiful tomatoes. My 16-year-old daughter is working at a produce stand, and I’m the lucky recipient of the tomato “seconds.” And there are a lot. So, I’ve made soup and sauce and salsa, roasted and dried them, whirled them into pesto, canned them and let the kids crush them. To see all of my tomato recipes, including a super simple summer sauce (and five recipes to make from it), go to relish. com/blog.
Hope your summer is full of beautiful, ugly tomatoes. —Jill Melton

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Post your ugliest tomato on our Facebook Page.

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Roasted Tomatoes
Slice tomatoes, place on baking sheet, drizzle with olive oil, garlic, coarse salt and pepper. Roast at 300F for 2 hours or until juices have evaporated. Place in plastic bags and freeze.

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Coconut water
Coconut water is the current darling of the sports set looking to rehydrate and refresh. Rightly so—it’s a good source of potassium, magnesium and vitamin C. But it’s also great to cook with. Check out Relish Cooking Show Chef Steve Petusevky’s video at relish.com/cocowater.

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A Good Slice
Slice through tomatoes like butter with this new serrated knife by Wusthof. A summer must-have. Available at most department and cookware stores and online.

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Fresh Fig Compote

This recipe is easy to make in a single batch, but if you have buckets full of figs it is fun to make as gifts for your friends and family.

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