Summer's Ripe for Fresh Tomatoes!
Incorporate ripe, juicy tomatoes into your everyday meals with these fresh ideas for tomato sandwiches, pie, pasta, and more!
Grilled Tomatoes with Basil Vinaigrette
Ingredients
3 yellow tomatoes
3 red tomatoes
3 Tbsp. olive oil, divided
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 Tbsp. white balsamic vinegar
2 Tbsp. chopped fresh basil
Garnish: fresh basil sprigs
Preparation
Cut tomatoes in half; thread onto skewers, alternating colors. Brush with 1 Tbsp. oil; sprinkle with salt and pepper.
Grill, covered with grill lid, over medium heat (300° to 350°) 10 minutes, turning skewers often.
Combine remaining 2 Tbsp. oil, vinegar, and basil; drizzle over kabobs. Garnish, if desired.
Related: Fried, Grilled, & Baked-Our Favorite Ways with Green Tomatoes
Texas Toast Tomato Sandwiches
Ingredients
1 (9.5-oz.) package five-cheese Texas toast
2 pounds assorted heirloom tomatoes
1/4 cup bottled blue cheese vinaigrette
6 Tbsp. torn fresh basil
Salt and pepper
Garnishes: crumbled blue cheese, fresh basil leaves
Preparation
Prepare Texas toast according to package directions.
Meanwhile, halve larger tomatoes and cut into 1/4-inch-thick slices; halve or quarter smaller tomatoes. Gently toss tomatoes with vinaigrette, basil, and salt and pepper to taste. Serve immediately over hot Texas toast. Garnish, if desired.
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Ham-and Tomato Pie
Ingredients
1 (8-oz.) package diced cooked ham
1/2 cup sliced green onions (about 4 onions)
1 (9-inch) frozen unbaked pie shell
1 Tbsp. Dijon mustard
1 cup (4 oz.) shredded mozzarella cheese, divided
2 medium plum tomatoes, thinly sliced
1 large egg
1/3 cup half-and-half
1 Tbsp. chopped fresh basil
1/8 tsp. pepper
Garnishes: fresh basil sprigs, tomato slices
Preparation
Sauté ham and green onions in a large nonstick skillet over medium heat 5 minutes or until ham is brown and any liquid evaporates.
Brush bottom of pie shell evenly with mustard; sprinkle with 1/2 cup mozzarella cheese. Spoon ham mixture evenly over cheese, and top with single layer of sliced tomatoes.
Beat egg and half-and-half with a fork until blended; pour over tomatoes. Sprinkle evenly with basil, pepper, and remaining 1/2 cup cheese.
Bake on lowest oven rack at 425° for 20 to 23 minutes or until lightly browned and set. Cool on a wire rack 20 minutes. Cut into wedges to serve; garnish, if desired.
Related: 16 Best BBQ Sides
Tortellini-and-Tomato Salad
Ingredients
2 (9-oz.) packages refrigerated cheese-filled tortellini
1/2 cup olive oil
1/2 cup freshly grated Parmesan cheese
3 Tbsp. fresh lemon juice
2 garlic cloves
1 tsp. Worcestershire sauce
1/2 tsp. salt
2 cups baby heirloom tomatoes, halved
1 cup fresh corn kernels
1/2 cup thinly sliced green onions
1/2 cup coarsely chopped fresh basil
Salt and pepper
Preparation
Prepare tortellini according to package directions.
Meanwhile, process olive oil and next 5 ingredients in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.
Related: Cook, Toss, and Go! Easy Pasta Salad Recipes
Watermelon-Peach Salsa and Tomatoes
Ingredients
1/2 cup hot pepper jelly
1 Tbsp. lime zest
1/4 cup fresh lime juice
2 cups seeded and diced fresh watermelon
1 cup peeled and diced fresh peaches
1/3 cup chopped fresh basil
1/3 cup chopped fresh chives
3 cups baby heirloom tomatoes, halved
Salt and freshly ground pepper
Garnish: fresh basil sprigs
Preparation
Whisk together pepper jelly, lime zest, and lime juice in a bowl; stir in watermelon and next 3 ingredients.
Season halved baby tomatoes with salt and freshly ground pepper to taste; spoon into cocktail glasses. Top with watermelon salsa. Garnish, if desired.
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