It’s that time of year when all the planning and hard work you have done in the garden pays off. The challenge is you need to find ways to use all the veggies, fruit and herbs that you don’t preserve and store. Here are a few Tomato recipes we like:
This is from Myrecipes and is simple and quick. This should be ready to serve as a fresh side dish in about ten minutes.
Broiled Tomatoes with Feta Cheese
- 6 plum tomatoes
- Salt and pepper to taste
- 1/2 teaspoon Italian seasoning
- 2/3 cup crumbled feta cheese
- 1/4 cup Italian dressing
- 1. Cut tomatoes in half lengthwise, and place, cut sides up, on a baking sheet. Sprinkle evenly with salt and pepper to taste, Italian seasoning, and feta cheese. Drizzle evenly with 1/4 cup Italian dressing.
- 2. Broil 3 inches from heat 2 to 3 minutes or just until cheese starts to brown.
Here is another recipe from Cooking Light we like. Tomato stack salad with avocado and corn. This is a great side dish for even a simple entree.
- 2 bacon slices, halved $
- 1/4 cup low-fat buttermilk
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh basil
- 2 tablespoons canola mayonnaise $
- 2 teaspoons cider vinegar
- 1 garlic clove, minced
- 1/2 teaspoon freshly ground black pepper, divided
- 2 ears shucked corn
- Cooking spray
- 2 large beefsteak tomatoes, cut into 8 (1/2-inch-thick) slices total
- 2 globe tomatoes, cut into 8 (1/2-inch-thick) slices total
- 1/8 teaspoon kosher salt
- 1/2 ripe peeled avocado, thinly sliced $
- 4 teaspoons extra-virgin olive oil
- 1. Preheat the grill to high heat.
- 2. Heat a large nonstick skillet over medium heat. Add bacon to pan; cook 8 minutes or until crisp, tossing occasionally to curl. Drain bacon on paper towels.
- 3. Combine buttermilk and next 5 ingredients (through garlic), stirring with a whisk. Stir in 1/4 teaspoon pepper.
- 4. Coat corn with cooking spray. Place corn on grill rack; grill 8 minutes or until well marked, turning occasionally. Remove from grill; cool slightly. Cut corn kernels from cobs.
- 5. Sprinkle tomato slices evenly with salt. Alternate layers of tomato and avocado on each of 4 plates. Scatter corn evenly onto plates. Drizzle each tomato stack with about 1 1/2 tablespoons dressing and 1 teaspoon oil. Sprinkle remaining 1/4 teaspoon black pepper over salads; top each salad with 1 bacon piece.
Ann Taylor Pittman,