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You Say ‘To-may-to,’ We Say ‘To-mah-to’

But really, no matter how you say it, it’s that time of year! As we write, the first of the dry-farmed Early Girls are in the oven, slowly roasting to perfection, and we enjoyed this afternoon a delightful Tomato and Curd Cheese Tart for Sunday lunch made with British-style smallish cluster ‘tomahtoes’ and ‘herbs’ from the garden.

This is the Week of the Tomato at GoodFood for US, and we’ll tempt you with a raft of recipes that put fresh (and oven-roasted) tomatoes to good use:  Crunchy Baked Tomato and Onion Gratin; Hot Savoury Cheesecake; Pizza Chicken Melts; Ricotta Dip with Crushed Tomatoes and Bruschetta; Spaghetti with Fresh Tomato Sauce; and, finally the Tomato and Curd Cheese Tart.

No ‘Sweet’ for you this week, except for that of a tomato’s own summer-ripe goodness — let that be sweetness enough as summer days wane. Meanwhile, you might want to type ‘tomato’ into the search box you’ll find on the right side of this page: the site will do a great job of reminding you of all of the other tomato-rich recipes you’ll find here. Sweet!

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