So, now you’ve visited your local farmer’s market where the tomatoes looked scrumptious and you bought more than you know what to do with, right? You wonder what to do with them all? Well ... you’ve come to the right place ...
Of course, there’s the usual lettuce, tomato, cucumber salad with dressing, but there are so many things to do with the versatile fruit ... and yes, a tomato is a fruit ... if you don’t believe me ... click HERE.
A few ideas ...
Like tuna salad? Salmon salad (my personal favorite)? Or ham salad? Go ahead ... make a batch, be sure to add plenty of vegetables - diced cucumbers, celery, shredded carrots, peppers - all colors, etc ... and after you cut the top off a ripe tomato, scoop out the pulp (save it for soups, stews or casseroles) and stuff your meat salad into the tomato. Serve on a bed of fresh spinach or spring mix and you have a wonderful lunch or dinner. Serve with ciabatta bread and olive oil dipping sauce and a tall glass of fresh lemonade.
Looking for a fresh way to serve a salad ... try this asparagus, tomato and feta salad ... it is wonderful!
Need a quick side dish? Try this easy recipe ...
- 4 medium tomatoes
- Dijon mustard
- fresh ground pepper
- ground cayenne pepper
- 6 tablespoons melted butter (or less or omit all together)
- 1/2 cup seasoned fine dry bread crumbs (and I hope you’re making your own!)
- 1/2 cup grated Parmesan cheese
- 4 to 6 ripe tomatoes
- salt and pepper
- 3/4 cup chopped sweet onions
- 1/2 cup fresh chopped parsley (or use fresh basil is a nice touch, too or a combination)
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- Wash and dry the fresh tomatoes.
- Cut the tomatoes into thick slices.
- Arrange on a serving plate and sprinkle liberally with salt and pepper.
- Sprinkle tomatoes with chopped sweet onions and parsley, then drizzle with the red wine vinegar and oil.
- Serve immediately.
Tomato Pie Recipe
- 2 tablespoons melted Earth Balance margarine
- 1 small onion, chopped
- 2 medium ripe tomatoes, peeled and sliced (need an easy way to peel tomatoes? Try this.)
- 1 (9-inch) baked pie shell (if you make your own, you might try a bit of whole wheat flour)
- 1/2 cup mayonnaise (I use the kind with olive oil)
- 1/4 cup freshly grated Parmesan cheese
- 2 teaspoons garlic powder
- salt and pepper to taste
- Sauté onion over medium heat in Earth Balance margarine until translucent.
- Arrange tomato slices in the baked pie shell and top with the onions - I like to use Vidalia onions.
- In a small bowl, combine mayonnaise, Parmesan cheese, garlic powder, salt, and pepper.
- Spread a thin layer of mayonnaise mixture over the tomatoes and onions. Bake at 325̊ for 30 minutes.
And, the absolute, positively best way to eat a fresh tomato is right off the vine in your backyard after it’s been sunbathing for several hours ... nothing beats the warm tomato juice running down your chin ... it’s a flavor few have enjoyed ... pity ... it’s a little slice of paradise!
Got a tomato recipe to share? Leave a comment!