Good for any meal of the day: Huevos Rancheros, above, are made with the extraordinary salsa from Mrs. A's Salsa Buena.
Brad Bennett put a distinctive twist on the Bloody Mary Cocktail, using green heirloom tomatoes and his Pacific Pickle Works Bloody Mary Elixir. The result, above: Grinchy Mary Cocktail.
Brown Dog Mustard has developed creative recipes with their mustards, such as a Tomato Dijon Tart, above, made with their California Dijon Mustard with Horseradish.
Once you've made a salad with Pete's Living Greens's Living Butter Lettuce, you can never be casual again about your salad greens. Fredy’s Salad, above, is a completely balanced meal, and a beautiful one as well.
Jimtown Fresh's condiments are incredible simply spread on a sandwich, and they also can shine in other dishes, such as Navy Bean Salad with Jimtown Chopped Olive Spread, above.
Eat the succulent Taylor Brothers Farms Dried Plums right out of their stay-fresh tin, or use them in a myriad of recipes, such as Moroccan Couscous Salad, above.
Give Tomato Mozzarella Salad, above, the extra brightness of La Tourangelle Artisan Oils's Basil Oil.
Say tomato and cocktail in the same sentence, and you're talking about a classic. The Bloody Olive Mary Mix from Sonoma Syrup Co. makes a Bloody Olive Mary, below.
Another way to go about it is to use the Bloody Mary Mix from Good Measure Beverage Co. / Top Hat Provisions. Full-flavored but not overly spicy. Made with California vine-ripened tomatoes, their own pepper sauce, and celery bitters.
Pollen Ranch Fennel Pollen is the secret ingredient in these cute and tasty hors d'oeuvres, above: Lemon Goat Cheese Caprese with Fennel Pollen.
Lahvash crackers make an ideal "crust" for an individual pizza. Use Valley Lahvosh's 5" cracker breads for Mini Tomato & Veggie Pizza, above.
The Sweet & Spicy Jalapeño Relish from Cowboy BBQ makes easy and delicious Cowboy BBQ Guacamole and Cowboy BBQ Salsa, above.
Savory Sesame or Sunflower Twigs from Judy's Breadsticks are wonderful on their own, with cheese and wine, or with White Bean Sun-Dried Tomato Dip, above.
The Mexican Salad with Lime Agave Dressing, above, looks so appetizing and tastes so delicious. It uses 21 Missions Organics Agave Nectar.
Salmon Mousse, above, from Fabrique Délices is a smooth and flavorful combination of fresh and smoked salmon, tomatoes and spinach. Perfect enjoyed with a rosé or white wine for a delicious pairing.
Mini Southern Tomato Pies, above, made by The Perfect Bite Co., are tasty morsels of tomato, basil and a blend of cheeses in a mini phyllo cup. Freezer to oven to table. Easy.
Classic is paired with innovative in Potato and Pea Samosas, above, accompanied by Clif Family Kitchen Tomato Chutney. A chunky, racy, savory blend of tomatoes, red onions, apple cider vinegar, lemon zest and a touch of cardamom.
When you finish a jar of pickled vegetables from Pernicious Pickling Co., there is still culinary pleasure to be had--from the brine. Use brine from their Garlic Dill Pickles or their Pickled Red Onions to marinate cherry tomatoes for a charcuterie platter, above.
This Korean BBQ Burger, above, may look like other burgers that you've topped with cheese, lettuce and tomato. But when you bite into it and taste the Genuine Grub Original Korean BBQ Marinade, that's a whole new, exciting taste.
This delicious, aromatic recipe for Homemade Spaghetti Sauce fills the kitchen with the aroma of the Spice Blends from Engage Organics. It's equally good as a meatless marinara.
The combination of Arawak Farm Dry Rub #1 and their Mango Pineapple Pepper Sauce makes the marinade for the steaks, and a simple apple cider vinaigrette tops heirloom tomatoes for Steak and Tomatoes, above.
B & R Farms Dried Blenheim Apricots, combined with fire-roasted tomatoes, lemon, and thyme, make a tasty sweet-savory chutney for Pork Chops with Apricot Tomato Chutney, above.
When you make your special recipe for homemade tomato soup, the perfect accompaniment is the delicious morsels from P*DE*Q. Known in Brazil as pal de queso, or cheese bread, they are made from tapioca flour, so naturally gluten-free.
For perfect results every time you make Pizza Dough, above, start with one of the specialty pizza flours from Giusto's Specialty Foods: Durum, Unbleached, Italiano, and Organic 00 (used in this recipe).
Rigatoni with Artichokes, Pancetta and Plum Tomatoes, above, is made with McEvoy Ranch Extra Virgin Olive Oil. The recipe is from “The Olive Harvest Cookbook” by Chef Gerald Gass.
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