A stone’s throw from Yosemite, there’s a place ringed by farmland — set atop rich soil and bathed in California’s golden sun. This breathtaking setting, and the jewels of flavor it produces, gives Escalon as good a claim as any as the center of summer.
I can close my eyes and practically taste the pure, clean, naturally sweet tang of Escalon tomato-based ingredients, imagining the vibrant colors and fresh garden aromas.
That’s it; I’m officially declaring that summer has arrived — now it’s time sip crisp beverages; pass around plates of light, tomato tastiness; and kick back on neighborhood restaurant patios that stand in as my own personal Escalon.
Summer Startup
Let’s raise a glass to summer by lifting our Tomatini’s in the air — with their balance of light sweetness and brine.
Pulse Mama Linda’s Chopped Tomatoes in juice for a few seconds, then let drip for about 15 minutes. Add olive oil-washed vodka, blanc vermouth, fresh lemon juice, and a jarred pepperoncini brine with a few drops of Piancone® Extra Virgin Olive Oil for an aromatic finish, and Ascend® Craft Ice. Shake and double strain to say hello to summer!
For summer snacking: Place an order of aguachile-style tomato ceviche, with a Contigo® Chile Paste-base, to dip and share. Or use 6-in-1 All Purpose Ground Tomatoes, simmered with fire-roasted habaneros and garlic for a Chiltomate Burrata topping.
The 6-in-1 All Purpose Ground Tomatoes are also excellent when creating a base for a spicy, brunch Shakshuka with dipping bread — the rustic, chunky texture ideal for poaching eggs without being too watery.
Recipes Shine Bright
Why do Escalon-sourced tomato products seem so at-home in the summertime? First, individual seed varieties are carefully selected for the best possible balance of flavor, aroma, and color.
Then, the 100% California tomatoes are picked ripe and gently steam-peeled without chemicals — no added citric acid (which can be bitter), no shortcuts. And by minimizing heat and cooking time, Escalon captures more of that fresh tomato color and flavor. Finally, the tomatoes are packed within just hours of harvest, ensuring a fresh-from-the-vine experience that shines through on the plate.
Since 1944, producers still gather every morning at 8 a.m. to taste any item that was crafted the previous day, keeping quality top-of-mind — sounds like a delicious start to a summer day to me!
‘Za Best!
It’s summer, so you know guests of all ages are looking to relax in that light, evening breeze, soaking up the last slivers of sun and sharing bites of fresh-tasting pizza.
Like an Heirloom Tomato Pizza — crafted Neapolitan/pizza rossa-style, with an Allegro or Bonta Pizza Sauce base. Add marinated artichoke hearts and a light sprinkle of low-moisture mozzarella.
Or consider a twist on the old, irresistible fast-food Mexican Pizza. Again, use an option like Bonta Pizza Sauce or Allegro as your base, a blend of Monterey Jack and sharp cheddar, then pile on the toppings: black beans, Contigo Fire Roasted Corn, jalapenos, and avocado with a drizzle of citrusy Mexican crema bringing the whole pie together.
It’s not pizza, but what about Entomatadas? Pure summer fire! Fold lightly fried corn tortillas into a sauce consisting of a simmer of 6-in-1 Ground Peeled Tomatoes in heavy puree, along with sauteed garlic, onion, and Mexican oregano. Top with queso fresco and cilantro for a signature LTO that puts you on the social-media map.
The sun is rising on a summer of Escalon. That passion for flavor starts in a sun-soaked field in central California before arriving in your kitchen, ready to make a tasty summer memory your guests won’t soon forget.
*Content provided in collaboration with Kraft Heinz®.