The end of summer is only a few weeks away. That means two of our favorite ingredients the beloved tomato and the versatile zucchini will begin to disappear from the farmers market and be replaced at the grocery store with pale imitations grown hundreds of miles away.
Why not celebrate summers bounty while we can?
After weeks of fresh tomatoes on sandwiches, in pasta salad and simply sliced with oil and vinegar, roasting is the way to go. It intensifies the taste of a tomato like nothing else. While these recipes for a roasted tomato soup and red snapper with roasted tomatoes, garlic and basil call for cherry tomatoes, you could use plum instead.
The beauty of zucchini is that it can be served so many ways. The recipes on page 4D show off zucchinis flexibility: sliced as a salad and topped with goat cheese, shredded and fried like a potato pancake or baked in a casserole until meltingly soft.
Seize the summer day.
To see printable versions of the recipes, click on the name below: