You Say Tomato: Peel, Chop, Roast, Dry, Freeze, Preserve, and Enjoy

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You Say Tomato: Peel, Chop, Roast, Dry, Freeze, Preserve, and Enjoy Overview

A fresh, ripe, still-warm-from-the-sun tomato with a sprinkling of coarse salt.  A mug of creamy thick tomato soup with a grilled cheese sandwich.  A bed of linguine topped with chunks of tomato and lobster.  Chicken breasts filled with homemade oven-roasted tomato tapenade.  Freshly pressed cold tomato juice ready and waiting for the perfect Bloody Mary.

No matter how you say tomato, or how you eat it, You Say Tomato offers 250 international recipes featuring this versatile, beloved fruit.

You Say Tomato: Peel, Chop, Roast, Dry, Freeze, Preserve, and Enjoy Specifications

You Say Tomato tells you all you reasonably want to know about our favorite "fruit eaten as a vegetable." Joanne Weir starts with the tomato's fascinating history as it traveled from South America to Europe, then recrossed the ocean to North America. She talks about growing tomatoes yourself and explains the important difference between a red tomato and a ripe one. (Red tomatoes may be picked unripe, then gassed to a rosy color; vine-ripened tomatoes are the only kind with the memorable tart-sweet flavors we love.)

Among the wide variety of recipes, Zesty Salsa Verde, Tomato-lentil Salad, and Red Bread made with tomato juice stand out. There are also a host of pastas and pizzas, including the Turkish Spiced Lamb and Tomato Pizza, also known as "lahmacun." --Dana Jacobi