What To Do With Fresh Tomatoes

This is where I splurge. I buy top quality balsamic vinegar (from Williams-Sonoma label or our local olive oil store) and drizzle on top. I cube and layer Bradley or heirloom tomatoes in a bowl and add basil, buffalo mozzarella, 1 t. of olive oil, and the b.v. It's so good that we never leave the juices in the dish but eat with a spoon!

Note: I bought some ridiculously expensive balsamic vinegar from Modena online but find the above-mentioned is just as good if not better.

Beth B

Love those Caprese style tomatoes and eat them frequently. I also make my "stuffed tomato" recipe quite a bit in the summer for a quick healthy summertime meal!

http://babyboomerway.com/recipes/stuffed-tomato-and-cucumbe…

Stuffed Tomato (for 2)

2 large tomatoes (make sure they are a bit on the hard side and not too ripe)

1 12-ounce can of solid white tuna packed in water

1 or 2 stalk(s) of celery (finely chopped)

4 Tbsp of red onion (you can use less if you think it’s too intense, chopped)

1/2 of a ripe avocado (chopped)

1/2 fresh squeezed lemon

Tomato pulp (chopped, discard the part with the core)

Salt and pepper to taste

Cut and scoop out the tomatoes and set the pulp aside. In a large bowl add tuna, celery, red onion, and avocado, add the left over innards of the tomato (including any juice) and lemon juice, salt and pepper. Mix with fork until desired consistency; making sure it is blended well. Place in hollow tomato.

Joanie Jacobsen

Lisa, I love this salad, and make it often. But I change it up by use red and yellow tomatoes, add a few kalamata olives and then some crumbled low-fat feta cheese.

http://makeyoursomedaytoday.blogspot.com/2012/07/simple-tom…

Trevor LaRene

My favorite cooked tomato recipe is oven fried green tomato's. I thick slice a big green tomato. I dip one side of each slice in a little seasoned flour, then dip in beaten egg or egg white, then dip it into panko. Place on baking sheet and spray the tops with cooking spray and spices (whatever you like) and bake/broil until the tomato is soft and the topping is light brown and crunchy. If I only have small tomato's I just slice them in half and cut a little bit off the bottoms so they will sit nicely on the pan.

I love all these ideas.

Connie

I just came back from vacation in italy, and my dad LOVED having this a few times :) (I'm lactose intolerant). the lifestyle there with all the walking makes it so itIts not too bad for your body.

(But isn't oil 120cal/tbsp?)

pria

There is something magical about the smell of basil and together with tomatoes and mozzarella = my all time favorite summer meal.

De

I too love summer and especially August because that is when the tomatoes in my garden start to ripen! Last year, I made this salsa...easy and WAY better than the store bought jars, because this tasted like tomatoes!! I was using it not only with tortilla chips, but as a topping for grilled chicken. Delish!

http://partykitchen.wordpress.com/2012/08/19/tomato-harvest…

Happy Summer...now I wish it would heat up a little so my tomatoes start turning red!!!

Colleen

My favorite summer tomato salad is panzanella or bread salad. Start by cutting leftover buns in cubes, drizzle a little olive oil and salt and pepper on cubes and bake for 10 minutes or so at 350. Let cool.

Marinate in your favorite Italian dressing:

Cubed tomatoes or cherry or grape tomatoes cut in half-I love heirloom tomatoes

chopped artichoke hearts

finely chopped onion

Just before serving, add bread cubes and fresh basil.

Becky

I love eating a sliced tomato with cold hard boiled eggs in the morning. Put a *little* bit of mayo on some whole wheat toast and you have yourself a to-die for breakfast sandwich!

Racheal @ Running with Racheal

I went to the Farmer's Market yesterday and got an heirloom I believe called a Brandywine Beefsteak...It was so good I wanted to take down the stand and say "sold to the woman in black!" But they are a little pricey!

Tanya

My favorite heirloom tomato is Mr. Stripey. They are really good too but maybe I just like the name. All tomatoes are not the same are they?

Becky

Thanks for the reminder! I made my lunch today with warmed brown rice, black cherry tomatoes from my garden and added avocado, balsamic vinegar, olive oil, basil and mint. So good!

Karen

I love this salad but I find the easiest way for me to controll myself is thicker slices of tomato to the thin (but not too thin) slice of mozzarella. If the tomato is meatier, I find it easier to resist the cheese...

Anne