Maybe Just… Eat It Raw?

No no, we’re not talking about eating a cherry tomato raw. That’s cheating. Everyone and their second cousin eats cherry tomatoes raw. We’re talking about taking a nice, large tomato, the kind that’s the size of an apple, rinsing it, and just sinking your teeth into it right then and there.

View this post on Instagram

A post shared by 青山 恵子 (@keiko2o22)

No cutting is necessary. Just add a sprinkle of salt, sink your teeth into it, and thank us later. It’s shocking that this way of eating tomatoes is not as popular as it is, and if you’re sitting there thinking, “Well that’s weird because I eat tomatoes like that all the time,” we’re here to tell you that you’re in the minority!

Because most people have probably never eaten a tomato like this. And once you do it once—you’ll never go back.

The post The Actual Best Way to Eat a Tomato appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by whatsgabycookin (@whatsgabycookin)

The recipe was posted by TikTok user @whatsgabycookin and it shows the simple process of making a fresh batch of tomato spread. The ingredients include cherry tomatoes, olive oil, and salt, and saffron for seasoning. Wondering where to find saffron if you want to make it right now? You don’t have to; replacing it with something else you like is great, too—garlic, for example.

The video explains that you should first pour the olive oil into a skillet, layer cherry tomatoes on top of it, season and let cook for 30 minutes. That’s it! The tomatoes will soften up and turn into a wonderful spread. You can then eat it on a toast, mix it into some pasta, use it as a veggie dip, or enjoy however you like!

The only thing we need to know now is if we can make this in bulk because one batch never lasts long enough!

@whatsgabycookin

Save this! Here’s what to make with all of your summer tomatoes ##sundaybrunch ##summerrecipes ##tomato ##foodtiktok ##easyrecipe

♬ The Hustle – Van McCoy

The post Make This Simple and Delicious Tomato Spread appeared first on thedancingcucumber.com.

Cucumber

Cucumbers are packed with vitamins, minerals, fiber, and antioxidants—but you should leave the skin on to reap all these benefits. Just remember to wash their waxy layer well.

Zucchini

Zucchini contains more than 90% water and most of its nutrients are packed in their skin. The same goes for eggplant, so you should really consider eating them as they are.

Potatoes

Potato skin is much more nutritious than the interior of the potato. It’s packed with vitamins, minerals, and fiber—and that’s why you shouldn’t peel your potatoes off before cooking them and thoroughly wash them instead.

Raw Beets

Just like potatoes, raw beets can be eaten with their skin on, as long as you give them a good scrub before adding them to your salads and other dishes.

Tomatoes

You’re probably eating fresh tomatoes with their skin on already, but you don’t even have to peel them off when you’re cooking them because they’ll be much more nutritious this way.

The post 5 Vegetables You Can Eat Without Peeling appeared first on thedancingcucumber.com.

The most important thing for making tomato soup is the tomatoes. If you don’t have any good fresh tomatoes at hand, do not hesitate to use quality canned Italian tomatoes that have a wonderful taste.

Ingredients

8 cups chopped tomatoes
4 tablespoons olive oil
1 chopped onion
1 carrot, chopped
1 stalk of chopped celery
3 cloves of garlic
2 and a half cups of stock or water
Salt and pepper to taste

Instructions

Heat oil in a large pot and sauté onions, carrots, celery, and garlic over a medium-low flame, until they soften.

Add tomatoes, cook, and mix together for about 8-10 minutes. When the tomatoes soften, add the stock or water. Season with salt and pepper, bring to a boil, and cook for another 20 minutes over medium heat.

Mash the soup to a smooth texture using a blender. Serve immediately with thyme and rosemary-flavored croutons and some grated Parmesan cheese.

The post This Delicious Homemade Tomato Soup Will Warm You Up in the Cold Days to Come appeared first on thedancingcucumber.com.

So, what are the crops that have made the biggest impact on the world gastronomic scene that were cultivated in the Americas before Columbus’s arrival? Here they are.

Tomatoes

While you might identify tomatoes with Mediterranean cooking, this plant was unknown outside of South and Central America until the arrival of Europeans to the continent. It’s now a ubiquitous food in cooking around the world.

Potatoes

When you think of potatoes, what countries or places do you think of? Ireland and the United States might have more potato fame than anywhere else, but this crop originated in modern-day Peru and was subsequently exported to the rest of the world.

Corn

Corn is a staple ingredient in common products like tortillas, popcorn, corn syrup, and cereals. While now common in diets across the planet, we ought to thank the indigenous peoples of the territory now known as Mexico for this crop.

The post These Pre-Colombian Crops Changed the World Gastronomic Scene appeared first on thedancingcucumber.com.

Sun-Dried Tomatoes

Sun-dried tomatoes are a classic Mediterranean treat which results in a sweet and flavorful topping for salads and pizza alike. If you really love the flavor, you can eat them on your own as well! Don’t stress if you can’t use the sun to dry tomatoes where you live, as this can also be done in the oven.

Tomato Toast

Do you like having toast in the morning? If so, why not put the jams and jellies to the side and try out a savory tomato toast before you head out to work? Adding a couple of thick tomato slices along with olive oil and sea salt is a great way to put a spin on this classic breakfast item.

Fried Green Tomatoes

Fried green tomatoes are a Southern United States favorite that is made by taking an underripe “green” tomato, coating it in batter, and frying it in hot oil. Fried green tomatoes are one of our favorite side dishes and appetizer options of all time!

The post 3 Simple Yet Delicious Tomato Treats appeared first on thedancingcucumber.com.

Follow these simple instructions for a fast, healthy, and tasty meal.

Ingredients

• 2 eggs
• 6 tomatoes
• 2-3 garlic cloves 
• Salt
• Black pepper
• Smokes paprika
• Olive oil

Instructions:

• Lightly steam chopped garlic in a pen with a good amount of olive oil. Add chopped tomatoes and a pinch of salt and cook until tomatoes are soft and velvety. 
• Add black pepper and smoked paprika and let cook with the lid on for 5-6 minutes.
• Add the eggs on top of your tomato sauce (sunny side up) and cook until the eggs are done. Drizzle more olive oil and serve hot.
• To spice things up, try adding more veggies and toppings to your Shakshuka! Toppings like chopped green and red peppers, goat cheese, cooked chickpeas, green or black olives, can make your dish even yummier.

Shakshuka is best eaten with fresh sourdough bread and tahini sauce and can also be served with fresh salad and homemade pitta bread. It’s so good!

The post How to Make the Perfect Shakshuka? appeared first on thedancingcucumber.com.

Tomatoes

You’ve probably been keeping tomatoes wrong your whole life. These delicious fruits will lose all their flavor if you put them in the fridge. There is no bigger crime than taking away the taste from something you bought. That’s why you should find a dark and colder place in your home to store tomatoes there.

Potatoes

Another food that you should avoid storing in the fridge. Cold temperatures have the ability to break down the starches in potatoes. This makes them unpleasant and overly-sweet and gritty. Instead, find a dark spot where you will keep them from now on.

Basil

Your favorite leafy green should stay away from the cold as well. The best way to store it is to put it in a glass of water. For long-term storage, you can blanch the leaves and then freeze the basil.

Honey

You can use a jar of honey for as long as you want, the only thing you have to avoid is keeping it in the fridge. Honey will crystalize because of the cold temperatures, so anything other than that works just fine.

The post Four Foods You Shouldn’t Keep in the Fridge appeared first on thedancingcucumber.com.

Maybe Just… Eat It Raw?

No no, we’re not talking about eating a cherry tomato raw. That’s cheating. Everyone and their second cousin eats cherry tomatoes raw. We’re talking about taking a nice, large tomato, the kind that’s the size of an apple, rinsing it, and just sinking your teeth into it right then and there.

View this post on Instagram

A post shared by 青山 恵子 (@keiko2o22)

No cutting is necessary. Just add a sprinkle of salt, sink your teeth into it, and thank us later. It’s shocking that this way of eating tomatoes is not as popular as it is, and if you’re sitting there thinking, “Well that’s weird because I eat tomatoes like that all the time,” we’re here to tell you that you’re in the minority!

Because most people have probably never eaten a tomato like this. And once you do it once—you’ll never go back.

The post The Actual Best Way to Eat a Tomato appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by whatsgabycookin (@whatsgabycookin)

The recipe was posted by TikTok user @whatsgabycookin and it shows the simple process of making a fresh batch of tomato spread. The ingredients include cherry tomatoes, olive oil, and salt, and saffron for seasoning. Wondering where to find saffron if you want to make it right now? You don’t have to; replacing it with something else you like is great, too—garlic, for example.

The video explains that you should first pour the olive oil into a skillet, layer cherry tomatoes on top of it, season and let cook for 30 minutes. That’s it! The tomatoes will soften up and turn into a wonderful spread. You can then eat it on a toast, mix it into some pasta, use it as a veggie dip, or enjoy however you like!

The only thing we need to know now is if we can make this in bulk because one batch never lasts long enough!

@whatsgabycookin

Save this! Here’s what to make with all of your summer tomatoes ##sundaybrunch ##summerrecipes ##tomato ##foodtiktok ##easyrecipe

♬ The Hustle – Van McCoy

The post Make This Simple and Delicious Tomato Spread appeared first on thedancingcucumber.com.

Cucumber

Cucumbers are packed with vitamins, minerals, fiber, and antioxidants—but you should leave the skin on to reap all these benefits. Just remember to wash their waxy layer well.

Zucchini

Zucchini contains more than 90% water and most of its nutrients are packed in their skin. The same goes for eggplant, so you should really consider eating them as they are.

Potatoes

Potato skin is much more nutritious than the interior of the potato. It’s packed with vitamins, minerals, and fiber—and that’s why you shouldn’t peel your potatoes off before cooking them and thoroughly wash them instead.

Raw Beets

Just like potatoes, raw beets can be eaten with their skin on, as long as you give them a good scrub before adding them to your salads and other dishes.

Tomatoes

You’re probably eating fresh tomatoes with their skin on already, but you don’t even have to peel them off when you’re cooking them because they’ll be much more nutritious this way.

The post 5 Vegetables You Can Eat Without Peeling appeared first on thedancingcucumber.com.

The most important thing for making tomato soup is the tomatoes. If you don’t have any good fresh tomatoes at hand, do not hesitate to use quality canned Italian tomatoes that have a wonderful taste.

Ingredients

8 cups chopped tomatoes
4 tablespoons olive oil
1 chopped onion
1 carrot, chopped
1 stalk of chopped celery
3 cloves of garlic
2 and a half cups of stock or water
Salt and pepper to taste

Instructions

Heat oil in a large pot and sauté onions, carrots, celery, and garlic over a medium-low flame, until they soften.

Add tomatoes, cook, and mix together for about 8-10 minutes. When the tomatoes soften, add the stock or water. Season with salt and pepper, bring to a boil, and cook for another 20 minutes over medium heat.

Mash the soup to a smooth texture using a blender. Serve immediately with thyme and rosemary-flavored croutons and some grated Parmesan cheese.

The post This Delicious Homemade Tomato Soup Will Warm You Up in the Cold Days to Come appeared first on thedancingcucumber.com.

So, what are the crops that have made the biggest impact on the world gastronomic scene that were cultivated in the Americas before Columbus’s arrival? Here they are.

Tomatoes

While you might identify tomatoes with Mediterranean cooking, this plant was unknown outside of South and Central America until the arrival of Europeans to the continent. It’s now a ubiquitous food in cooking around the world.

Potatoes

When you think of potatoes, what countries or places do you think of? Ireland and the United States might have more potato fame than anywhere else, but this crop originated in modern-day Peru and was subsequently exported to the rest of the world.

Corn

Corn is a staple ingredient in common products like tortillas, popcorn, corn syrup, and cereals. While now common in diets across the planet, we ought to thank the indigenous peoples of the territory now known as Mexico for this crop.

The post These Pre-Colombian Crops Changed the World Gastronomic Scene appeared first on thedancingcucumber.com.

Sun-Dried Tomatoes

Sun-dried tomatoes are a classic Mediterranean treat which results in a sweet and flavorful topping for salads and pizza alike. If you really love the flavor, you can eat them on your own as well! Don’t stress if you can’t use the sun to dry tomatoes where you live, as this can also be done in the oven.

Tomato Toast

Do you like having toast in the morning? If so, why not put the jams and jellies to the side and try out a savory tomato toast before you head out to work? Adding a couple of thick tomato slices along with olive oil and sea salt is a great way to put a spin on this classic breakfast item.

Fried Green Tomatoes

Fried green tomatoes are a Southern United States favorite that is made by taking an underripe “green” tomato, coating it in batter, and frying it in hot oil. Fried green tomatoes are one of our favorite side dishes and appetizer options of all time!

The post 3 Simple Yet Delicious Tomato Treats appeared first on thedancingcucumber.com.

Follow these simple instructions for a fast, healthy, and tasty meal.

Ingredients

• 2 eggs
• 6 tomatoes
• 2-3 garlic cloves 
• Salt
• Black pepper
• Smokes paprika
• Olive oil

Instructions:

• Lightly steam chopped garlic in a pen with a good amount of olive oil. Add chopped tomatoes and a pinch of salt and cook until tomatoes are soft and velvety. 
• Add black pepper and smoked paprika and let cook with the lid on for 5-6 minutes.
• Add the eggs on top of your tomato sauce (sunny side up) and cook until the eggs are done. Drizzle more olive oil and serve hot.
• To spice things up, try adding more veggies and toppings to your Shakshuka! Toppings like chopped green and red peppers, goat cheese, cooked chickpeas, green or black olives, can make your dish even yummier.

Shakshuka is best eaten with fresh sourdough bread and tahini sauce and can also be served with fresh salad and homemade pitta bread. It’s so good!

The post How to Make the Perfect Shakshuka? appeared first on thedancingcucumber.com.

Tomatoes

You’ve probably been keeping tomatoes wrong your whole life. These delicious fruits will lose all their flavor if you put them in the fridge. There is no bigger crime than taking away the taste from something you bought. That’s why you should find a dark and colder place in your home to store tomatoes there.

Potatoes

Another food that you should avoid storing in the fridge. Cold temperatures have the ability to break down the starches in potatoes. This makes them unpleasant and overly-sweet and gritty. Instead, find a dark spot where you will keep them from now on.

Basil

Your favorite leafy green should stay away from the cold as well. The best way to store it is to put it in a glass of water. For long-term storage, you can blanch the leaves and then freeze the basil.

Honey

You can use a jar of honey for as long as you want, the only thing you have to avoid is keeping it in the fridge. Honey will crystalize because of the cold temperatures, so anything other than that works just fine.

The post Four Foods You Shouldn’t Keep in the Fridge appeared first on thedancingcucumber.com.