The tomatoes are finally out! After a long first half of the summer spent growing and ripening on the vine, those juicy, multi-colored fruits masquerading around the world as vegetables are at last ready for picking! We're celebrating with Tomato Week here at Food Republic, where we eagerly anticipate their arrival all winter. Starting in like, January.
All this week, we're running stories, interviews, recipes, illustrated kitchen hacks and fun facts about one of our favorite ingredients of the summer. Cook 'em or leave 'em raw. Pair them with cheese and beer. Stuff them in sandwiches and pass them through food mills. Ever made your own cold-pressed tomato juice? Your Bloody Mary just got 10 times better. Follow along on Instagram and tag us if you see a magnificent specimen in a bin at the farmers market or on a pizza at your local wood-fired oven joint.
But mostly, eat tomatoes while the eatin's good.