Got tomatoes? We’ve got recipes
TEXTURED: Lentil salad with tomatoes, zucchini and arugula. Click here for the recipe.
RECENT & RELATED
The California Cook: 30 Days of Tomatoes
Market Fresh: Your guide to the season’s freshest produce -- recipes included
Interactive map: Explore your local farmers market
More recipes from the L.A. Times Test Kitchen (Ricardo DeAratanha /Los Angeles Times)
Recipe: Swordfish with tomatoes and fennel. (Ricardo DeAratanha / Los Angeles Times)
PLUMP AND JUICY: Tuna salad stuffed tomatoes are a great way to put your bumper crop to good use. Click here for the recipe.
RECENT & RELATED
The California Cook: 30 Days of Tomatoes
Market Fresh: Your guide to the season’s freshest produce -- recipes included
Interactive map: Explore your local farmers market
More recipes from the L.A. Times Test Kitchen (Ken Hively / Los Angeles Times)
FRESH FROM THE SEA: Petrale sole with tomato butter. Click here for the recipe.
RECENT & RELATED
The California Cook: 30 Days of Tomatoes
Market Fresh: Your guide to the season’s freshest produce -- recipes included
Interactive map: Explore your local farmers market
More recipes from the L.A. Times Test Kitchen (Bryan Chan / Los Angeles Times)
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ZESTY: Garlic and herb-stuffed tomatoes and zucchini. Click here for the recipe.
RECENT & RELATED
The California Cook: 30 Days of Tomatoes
Market Fresh: Your guide to the season’s freshest produce -- recipes included
Interactive map: Explore your local farmers market
More recipes from the L.A. Times Test Kitchen (Bryan Chan / Los Angeles Times)
DAZZLING: Pickled shallots accent the deep flavors of an heirloom tomato salad, served alongside goat cheese croutons. Click here for the recipe.
RECENT & RELATED
The California Cook: 30 Days of Tomatoes
Market Fresh: Your guide to the season’s freshest produce -- recipes included
Interactive map: Explore your local farmers market
More recipes from the L.A. Times Test Kitchen (Ken Hively / Los Angeles Times)
Boyd, Eric -- - 101801.FO.0908.CornSalad--Grilled corn and arugula salad. (Eric Boyd / Los Angeles Times)
