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10 Beets
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10 Carrots
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12 Easy to Grow Herbs
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12 Radishes
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12 Rare Sweet & Mild Peppers
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13 Unique Super Hot Peppers
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14 Salsa Mix
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14 Sweet & Hot Peppers
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14 Tomato & Tomatillo
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15 Lettuce & Salad Greens
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15 Medicinal and Tea Herbs
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18 Culinary Herbs
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20 Most Popular Vegetables
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25 Summer Vegetables
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25 The Best Winter Vegetables
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7 Basils Collection
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7 Lettuce
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8 Onions

Ample beefsteak tomatoes are the ones you want to eat uncooked: They are fleshy, big, juicy, and so delicious. Saving the skins and frying them is a genius touch, creating a beautiful garnish with bacony qualities.
Ingredients:
- 2 ½ pounds beefsteak tomatoes in assorted colors (about 4)
- 5 tablespoons olive oil, divided
- .38 teaspoon kosher salt, divided
- ½ teaspoon freshly ground pepper
- 2 cups baby arugula
Directions:
- Bring a large pot of water to a boil. Core tomatoes; discard cores. Place tomatoes in boiling water for 15 seconds. Plunge tomatoes into ice water; drain. Peel; arrange skins flat on a jelly-roll pan. Cut peeled tomatoes into 1/2-inch-thick slices; arrange on a platter.
- Heat 1/4 cup oil in a small skillet over medium-high heat. Add half of skins to oil; cook 2 minutes or until crisp, turning occasionally. Drain on a paper towel; repeat procedure with remaining skins. Discard oil in pan. Sprinkle skins with 1/8 teaspoon salt.
- Drizzle tomatoes with remaining 1 tablespoon oil; sprinkle with remaining 1/4 teaspoon salt and pepper. Top with tomato skins and arugula.