Red, vine-ripened tomatoes are a super summer treat —but they’re one you don’t have to feel guilty about. We've got tons of ideas for using this amazing fruit. (Yes, it's a fruit, even though it seems like it should be a veggie.)
Eat it Fresh
All you need is a sprinkle of salt with red, ripe tomatoes. Or layer thick slices with basil leaves, Buffalo mozzarella and a drizzle of olive oil for a simple, flavor-packed caprese salad. Yum.
Tomatoes cook well, too—heat increases the flavor. Here are a couple ideas for cooking fresh tomatoes:
- Sauté coarsely cherry tomatoes ’til the skins burst and the juices release. Add sauted garlic and onion. Cook over medium heat for about 10 minutes unitl the sauce is thick. (You can add a can of tomato paste to thicken it up.)
- Cut beefsteak tomatoes in half and grill them to top a grilled steak.
- Unroll a Pillsbury thin pizza crust. Spread it with a thin layer of pesto, and cover the pesto with sliced provolone cheese. Top the cheese with thin slices of roma (plum) tomatoes, then sprinkle with parmesan, feta and mozzarella cheeses. Sprinkle with a little chopped fresh basil, and bake according to the directions on the pizza dough package.
Just type tomato in the search field, and you'll get hundreds of fabulous recipes.