It’s that taste we crave for all winter, the taste of a sun ripened tomato! If you grow your own, then you share my passion. Even if you’re not a gardener but love fresh tomatoes, purchasing locally grown is best when possible. Select tomatoes that are firm, glossy and smooth. Always store at room temperature, stem end up.

Many times gardeners end up with a bumper crop of these beauties. Too busy to can? An easy way to preserve tomatoes is freezing them whole. Just rinse, spread on cookie sheets and freeze. When frozen, put in freezer bags and return to freezer. After thawed, peel skins off and use in your favorite recipes.

Here’s an easy way to remove the skins of fresh tomatoes. Cut an X through the bottom skin. Place in boiling water for 15 seconds. Cool in ice water to cover. Drain and carefully pull off skins.

However you slice or dice, here are some ways to enjoy the fresh taste of summer’s vine ripened tomato. Enjoy! Bruschetta

French or Italian Bread

Diced fresh tomatoes

¼ to ½ c chopped fresh basil

Balsalmic Vinegar to taste

1 c. Provolone cheese, cubed

Olive Oil Slice bread into ¼ to 1/2 inch thick pieces. Lightly sprinkle olive oil over bread slices. (Brush on if desired.) Heat in 400 degree oven till lightly browned. Mix tomatoes, basil, Balsalmic Vinegar, cheese and 1 T. olive oil. Top bread with tomato mixture. Return to oven and heat till tomato mixture is hot and cheese is melted.

Note: You can skip the first step of lightly browning bread slices and heat all at once. Or top bread slices with mixture and enjoy without heating at all.

- ALW Summer Salsa

8 to 10 small tomatoes, skinned (opt.) & diced

½ c. chopped onion

½ c. chopped green pepper (can use red or yellow)

1 to 2 fresh jalapeno pepper, seeded and chopped

2 cloves garlic, crushed

1 T. fresh oregano, chopped

4 T. fresh parsley, chopped

Mix all ingredients and allow flavors to blend.

Note: This is not only a wonderful fresh dip, but can also be used as a sauce for grilled dishes and vegetables. Salsa can be dressed up or down to suit your taste. If you ever get it too hot, add more diced tomato. I love it HOT! - ALW 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 Angel-Hair Pasta with Fresh Tomatoes

1 small clove garlic

3 lbs. tomatoes

2 T. fresh lemon juice

1 t. salt 1 t. sugar

½ t. black pepper

1 lb. angel-hair pasta

½ c. chopped fresh basil

Mince and mash garlic with a pinch of salt. Peel and coarsely chop tomatoes. Toss tomatoes with garlic paste, lemon juice, salt, sugar and pepper. Let stand for at least 10 minutes. Cook pasta and drain. Toss with tomatoes and sprinkle with basil and finely grated Parmigiano-Reggiano cheese. Mixture can stand at room temperature up to 2 hours before serving.

- Carolyn Langdon Fresh Tomato Tart

1 pie pastry

8 oz. shredded Mozzarella cheese

2 T. chopped fresh basil

4 to 5 fresh tomatoes, sliced thick

¼ c. extra virgin olive oil

Preheat oven to 400 degrees. Prepare pie pastry in a pie dish. Spread cheese on pie pastry. Sprinkle with fresh basil. Cover with slices of fresh tomato. Drizzle with olive oil. Bake 30 to 40 minutes. Slice and serve warm.

- Sherrill Stanley