Super Easy Caprese Salad Recipe
- vine-ripe tomatoes, 1/4-inch thick slices
- 1 pound fresh mozzarella, 1/4-inch thick slices
- 20 to 30 leaves (about 1 bunch) fresh basil
- Extra-virgin olive oil, for drizzling
- Coarse salt and pepper
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.
Cream of fresh tomato soup by Ina Garten
Aunt Mary’s Fried Green Tomatoes Casserole
Salt & pepper
Butter or margarine
Use tomatoes off the vine in the fall. Slice tomatoes (the number of tomatoes depends upon how many people you are feeding: one tomato per person). Salt, pepper, and flour the slices. Fry in butter until brown. Layer fried tomatoes in casserole. Pour milk into the frying pan used to brown the tomatoes, about a ½ cup to 1 cup of milk, depending on how many tomatoes you’re making, enough to cover the pan to make a sauce. Season milk with salt and pepper, bring to a simmer, then pour over fried tomatoes in the casserole. Cover and bake at 325 for 30 minutes.
Roasted salsa by Tammy Kimbler, One Tomato Two Tomato
Angel Hair Pasta with Spicy Tomatoes by Splendid Table
Roasted Tomato Soup with Corn Salsa by David Lebovitz
Marinated Cucumbers, Onions, and Tomatoes
3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cup oil
Combine ingredients in a large bowl and mix well.
Refrigerate at least 2 hours before serving.