Vegetable gardeners are starting to see the fruits of their labor as the summer season continues. Anyone who growstomatoes in their garden or even indoors knows this is the fruit’s peak time of year.

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. When someone has “too many tomatoes,” their ...

In Southern summers, there comes a point when tomato plant production far outpaces tomato consumption. As the sun-kissed fruits ripen, their texture goes from firm and pleasant to gloppy, even watery.

The Southern specialty tomato gravy is neither gravy nor red sauce but a glorious blend of both. You start with a hearty dose of butter, or bacon fat, if you have some on hand, or plan to serve bacon ...

Heat 4 cups water and salt in a medium saucepan over medium heat. Gradually whisk in grits and cook, stirring often, until grits are done, 15-20 minutes. Remove from heat. Stir in butter, ½ cup milk, ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Whisk in tomato paste until well-blended. When gravy begins to thicken, reduce heat to low. Lightly salt, and add pepper to taste. Add a little more water if gravy becomes too thick. Serve with love ...