Try It Thursday: Tomato, tomato…today’s all about tomatoesby on August 4th, 2017
One of the best thing about August is fresh tomatoes!
Here are a few of our favorite tomato recipes:
Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.
Source: Rachel Ray Capress Salad
CORN, TOMATO AND BASIL SALAD
6 large ears white corn, husked
5 tablespoons olive oil
1 tablespoon finely chopped garlic
1/2 cup (packed) thinly sliced fresh basil
5 plum tomatoes, seeded, chopped
3 tablespoons balsamic vinegar
Transfer corn mixture to large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, 3 tablespoons olive oil and remaining basil. Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.
Fresh Tomato Salsa (Pico de Gallo)
2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed
1/2 red onion
2 serrano chiles or 1 jalapeño chile (stems, ribs, seeds removed), less or more to taste
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Pinch of dried oregano (crumble in your fingers before adding), more to taste
Pinch of ground cumin, more to taste
Roughly chop the tomatoes, chiles, and onions.
Place all of the ingredients in a food processor. Pulse only a few times, just enough to finely dice the ingredients, not enough to purée.
Place in a serving bowl. Add salt and pepper to taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add a little more ground cumin.
Let sit for an hour for the flavors to combine.
Fresh Tomato Bruschetta
1/2 pound ripe tomatoes, at room temperature (3 to 4 medium)
Salt and fresh ground black pepper, to taste
2 tablespoons extra virgin olive oil
6 basil leaves, thinly sliced
Six 1/2-inch thick slices Italian or French bread
2 cloves garlic, peeled and left whole
Halve tomatoes then remove and discard the majority of the seeds. Chop tomatoes into 1/4-inch chunks then add to a medium bowl with a generous pinch of salt, small pinch of black pepper, 1 tablespoon of the olive oil and the basil. Stir and let sit 10 minutes.
Meanwhile, heat a grill pan over medium heat or prepare an outdoor grill for medium heat. Drizzle bread slices with remaining tablespoon of oil and grill 2 to 3 minutes on each side until warmed through and grill marks appear.
Rub one side of the bread while still warm with garlic — two to three strokes per bread slice should do it.
Stir the tomatoes one more time, taste then adjust with more salt or pepper as needed. Spoon a generous amount onto each bread slice. Drizzle a little of the juice remaining at the bottom of the bowl over tomatoes and enjoy.
How about you? Do you love fresh tomatoes? What is your favorite tomato recipe?