I live for August because the best tomatoes seemed to be produced then. They taste cherry sweet, juicy and like a splash of heaven juice. Tomatoes are really an amazing fruit they are chockfull of vitamins A and C and folic acid. Plus they contain beneficial nutrients and anti-oxidants such as lycopene, alpha-lipoic acid, choline, folic acid, beta-carotene and lutein. Yes all things know to fight cancer, diabetes, birth defects and obesity.
Here are several of my favorite recipes to carry me into fall while holding on to the summer goodness of tomatoes. I love the brands of tomatoes below because they are produced in a hot house which means flavor, flavor, flavor.
Tomato and Watermelon Salad (I love the mix of yellow and red tomatoes).
Makes 8 side dish servings or 4 entrée servings.
Whisk 1/4 cup extra virgin olive oil with 2 tbsp honey, 1 tbsp finely grated lemon zest, 1 tbsp lemon juice and 1/2 tsp salt. Toss 1 pkg SUNSET® Campari® tomatoes, 1 pkg Y.E.L.O.™ tomatoes, (cut tomatoes into wedges), with 4 cups chopped watermelon, 1/3 cup very thinly sliced red onion and dressing.
Place on a platter and sprinkle with 2 tbsp very thinly sliced fresh mint and 1/2 cup crumbled goat cheese.
Tomato and Herbed Ricotta Pizza
Makes 1 12" pizza
Preheat oven to 450°F.
In a small bowl combine 1 cup ricotta cheese cheese and 1 Tbsp dry Italian salad dressing mix. Place pizza crust on a baking sheet. Spread ricotta on 1 (12") pre-baked pizza crust, such as Boboli, to 1" from edge. Sprinkle with 1/2 cup chopped red onion and then 1 1/2 cups (4 oz) shredded four-cheese or Italian-style cheese blend. Place 1/2 Splendido™ tomatoes (10 – 12 tomatoes), halved evenly over pizza. Sprinkle with salt and pepper.
Bake for about 20 – 22 minutes or until cheese is bubbly. Remove from oven and scatter 2 tbsp torn mixed fresh herbs, such as basil, Italian parsley, oregano and chives. Cut and serve.
Makes about 6 – 12 appetizer servings, or 12 pieces
Preheat the grill to a medium-high heat.
Dice 1 lb SUNSET® Campari® Brand tomatoes into 1/4 – 1/2" pieces and set in a strainer to drain off excess juice while you continue with recipe. Cut 1 small loaf rustic artisanal bread or baguette with a serrated knife. Lightly brush both sides of bread with olive oil and grill on each side until lightly marked or toasted. Sprinkle bread lightly with salt. Place on a platter.
In a medium bowl, toss together the drained tomatoes, 1/4 cup chopped fresh basil, 2 Tbsp finely diced red onion, 2 – 3 tsp minced fresh garlic, and 3 Tbsp Ken’s Caesar dressing. Divide the tomato mixture between the grilled bread slices. Sprinkle with Parmesan and garnish with basil leaves if desired.
Caprese Cocktail Picks with Balsamic Glaze
Makes 24 pieces
To assemble: Thread onto each pick in this order: a tomato, a basil leaf, a mozzarella ball and another tomato. Use 1 package SUNSET® ONE SWEET™ tomatoes, 12 small fresh basil leaves, 24 ciliegine mozzarella balls (about an 8-oz container), drained well. Kosher salt and freshly ground black pepper. 1/4 cup purchased balsamic glaze* 24 short bamboo or other fun picks.
Place assembled picks on a platter and sprinkle with salt and pepper. Drizzle with balsamic glaze right before serving. Serve any extra balsamic glaze in a tiny bowl for dipping or with a spoon for drizzling.
This is a recipe was the creation of Nicoletta Maliarakis.
Combine 1 chopped green pepper, 1 chopped SUNSET® ONE SWEET™ cucumber, 3-4 SUNSET® vine ripened tomatoes cut into wedges, ¼ cup of chopped red onion, ½ cup of Greek Feta (Arohava), a 1/3 of a cup Iliada olive oil. Mix together and garnish with oregano.
*All recipes except Greek Salad were provided Courtesy of SUNSET®.