Try It Thursday: Tomato, tomato…today’s all about tomatoes

by Kimberly Vanderpoel on August 4th, 2017

One of the best thing about August is fresh tomatoes!

Here are a few of our favorite tomato recipes:

 

 Ingredients

Watch how to make this recipe.

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

Cut corn kernels from cob. Heat 2 tablespoons olive oil in large skillet over medium-high heat. Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes. Remove from heat. Add half of basil.

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.

Recipe Source: Corn Tomato Basil Salad

 

 

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.

Source: http://www.simplyrecipes.com/recipes/fresh_tomato_salsa/#ixzz4ok3U0J6b 

 

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.

Recipe Video

Recipe Tips and Source

How about you? Do you love fresh tomatoes? What is your favorite tomato recipe?

 

Please Comment

Your email address will not be published. Required fields are marked *

Comment will be posted once approved by administrator.