Red, Ripe & Blue Ribbon

Home-grown tomatoes. Every juicy bite says “summer.”

Some like them red with a sprinkle of salt, some prefer yellow ones in a tossed summer salad, and some dig the unique flavor of fried green tomatoes. But nearly everyone agrees there’s no better time to enjoy fresh tomatoes than summertime.

You just can’t get that vine-ripe, delicious goodness any other time of year. Tomatoes trucked in from California or Florida in February are not in the same league.

With the season’s window soon to close, The Food Channel chefs would like to offer up some of our favorite fresh-tomato-based recipes.

Cheesy Stuffed Tomatoes

Roasted Tomato, Basil and Feta Pasta

Red, White & Blue Nachos

Classic California Cobb Salad