- Slice tomatoes thick and top with kosher salt, extra-virgin olive oil, fresh basil and a warm, crunchy baguette to soak up the extra olive oil, plain and simple!
- Slice tomatoes for a BLT on sourdough toast using extra-thick bacon, fried crispy with arugula and spicy mayo. (Add Tabasco to the mayo for an extra kick.)
- Make tomato salsa using chopped red onions, cucumbers, cilantro, jalapeños, kosher salt, limes and olive oil. You can also add fresh corn kernels right from the cob as well as black beans. I use the extra-thick tortilla chips that I heat in the oven before serving.
- Make tomato & grilled bread salad by cutting up tomatoes into bite-size pieces along with grilled sour dough or a baguette, and toss with fresh basil, extra-virgin olive oil, balsamic vinegar, kosher salt and cracked pepper.
- Toss tomatoes with white navy beans in a salad with sliced celery, cucumbers, extra-virgin olive oil, salt, cracked pepper, fresh chopped parsley, basil and fresh lemon juice. You can even toss in canned tuna. If you don't want to boil fresh beans, use canned and rinse them gently but well.
- Grilling tomatoes brings out the sweetness of the fruit. Cut the tomato in half, drizzle with extra-virgin olive oil, sprinkle with kosher salt, fresh-cracked pepper and grill for at least five to six minutes face down until grill marks form. You only need to do one side. Serve it over a crostini or your favorite bread toasted or grilled with a chunk of fresh Parmesan cheese for a great appetizer. The grilled tomatoes are also delicious on grilled fish with added extra-virgin olive oil and some capers.
- Make an updated version of Greek salad using cut up cherry or baby Roma tomatoes, wild arugula, feta cheese, fresh oregano with extra-virgin olive oil, red wine vinegar, kosher salt and pepper.
- Make a fabulously chilled gazpacho soup with all the wonderful summer veggies like cucumbers, zucchini and fresh herbs.
- Don't forget to top your favorite sandwiches with a thick slice of tomato, including, of course, grilled burgers!
- I make my own sundried tomatoes and use them in salads, sandwiches and pasta. To do this, cut Roma tomatoes in half lengthwise and place them skin side down on a baking sheet. Drizzle with extra-virgin olive oil, kosher salt and cracked pepper, and bake for five to seven hours on very low heat in the oven (200 degrees). Store in a glass jar with airtight lid. Add more olive oil before storing to cover the tomatoes. They'll keep for thee months in the refrigerator. I love the dried tomatoes on homemade pizza with red onion, fresh basil, goat cheese and crushed red pepper flakes for a great taste sensation.
Sending "a big bowl of love filled with tomatoes,"