Magnificent, sun ripened tomatoes don't last long enough. Use this wonderful summer delight in appetizers, salads, main dishes and don’t forget the ultimate tomato sandwich.
If you love fresh homegrown tomatoes, I think you can agree. That fresh burst of summer flavor is one of its own. It’s that um, um taste we get from the magnificent, sun ripened tomato.
The unfortunate remains each and every summer. They just don’t last long enough! Plus, with the tremendous heat our gardens have had to endure this season, I am thankful to enjoy what my garden has produced.
My tomato yield has not allowed me to do much canning this year. However, I am grateful to have made some sauce for later on. In the meantime, we appreciate in so many ways, this wonderful summer delight. From appetizers, to salads, to main dishes and don’t forget the ultimate tomato sandwich, I’m going to miss this fresh taste of summer!
Tomato Cucumber Salad
2 small cucumbers, thinly sliced
4 small tomatoes, thinly sliced
1 small red onion, thinly sliced
½ c. Zesty Italian reduced fat dressing
Place cucumber, tomato and onion on serving plate. Drizzle with dressing.
Carolyn Langdon
Provencal Tomatoes
6 ripe tomatoes (2 ½ to 3 inches in diameter)
1 ½ c. bread crumbs
¼ c. minced scallions or onions
¼ c. minced fresh basil leaves
2 T. minced fresh flat-leaf parsley
2 t. minced garlic
½ t. fresh thyme leaves
Kosher salt
Black pepper
½ c. grated Gruyere cheese
Olive oil
Preheat oven to 400 degrees. Cut cores from tomatoes, removing as little as possible. Cut them in half crosswise and remove the seeds and juice. Place the tomato halves in a baking dish. In a bowl, combine bread crumbs, onions, basil, parsley, garlic, thyme and 1 tsp. salt.
Sprinkle the tomato halves generously with salt land pepper. Fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake for 15 minutes or until tender. Sprinkle with the cheese, drizzle with olive oil and bake for 30 seconds more. Serve hot or at room temperature.
Amy Langdon Lark
Spinach and Tomato Pie
1 pkg. frozen chopped spinach
½ c. chopped onion
¼ c. butter
½ c. chicken broth
1 c. Italian bread crumbs
4 eggs, slightly beaten
½ t. salt
1 large tomato, peeled and thinly sliced
4 oz. shredded Monterey Jack cheese
Preheat oven to 350 degrees. Sauté onion in butter, until onion begins to brown. Remove from heat and add spinach, broth, Italian bread crumbs, eggs, and salt. Blend well. Pour into a pie plate.
Bake 30 minutes or until center is puffed and set. Sprinkle with cheese. Place tomato slices in an overlapping circle on cheese. Bake 10 minutes longer or until cheese melts. Serve in wedges.
Sheryl Wolfe
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