Tomato Love

The garden will soon be overflowing with tomatoes. Heaven knows there is no shortage of tomato recipes, but here are a few that are great to have in your cooking arsenal. I hope everyone has a wonderful bounty this summer and that they can utilize all the gardens very best. 

This recipe is great for a ladies lunch or an elegant summer dinner out on the patio. So many great options for this one.  Try this one with heirloom tomatoes or little cherry tomatoes.

The Best Tuna Stuffed Tomatoes
2 cans of tuna in water, shredded
1 large stalk of celery, diced (If you don't like celery try a little gherkin pickle)
1/2 cup of mayonnaise or vegan choice
1 1/2 tbsp. plain Greek yogurt
1/4 tsp. of dill
1/2 tsp. of salt
1/4 tsp. of black pepper
1 small shallot minced or 1/4 of a red onion
1 tsp. of lemon juice
Beefsteak Tomatoes, tops removed and hollowed out

Mix all ingredients together. Cut tomatoes in six sections leaving the bottom intact, kinda like a flower bowl. Add a large scoop of tuna mixture in the middle. I serve this tomato with some yummy soup or often right in the middle of a bed of romaine or spinach and some seasoned cucumbers.  



Fine Cooking has this recipe that it very rich, very tasty and something that everyone needs to try. You can also get this at a local restaurant called The Paris in Salt Lake City. Serve it with crackers or a crusty loaf. I love gluten free Breton crackers with this dip. Try it, you'll love it!

Tomato Provolone Hot Dip

4 1/4-inch-thick rounds provolone cheese
1 medium garden tomato (about 8 oz.), cored and cut into small dice
1 small clove garlic, minced
1 Tbs. extra-virgin olive oil
1 tsp. chopped fresh marjoram or oregano
Kosher salt and freshly ground black pepper
1 tsp. balsamic vinegar

Position a rack in the center of the oven and heat the oven to 450°F.
Arrange four 5- to 6-inch individual shallow gratin dishes on a rimmed baking sheet. Put 1 round of provolone in each dish.
In a small bowl, combine the tomato, garlic, oil, marjoram, 1/4 tsp. salt, and a few grinds of pepper. Divide the tomato mixture among the four gratin dishes, scattering it over and around the cheese. Bake until the cheese is slightly melted, about 5 minutes.
Drizzle each serving with 1/4 tsp. of the balsamic vinegar and serve immediately.
 

Tomato Ginger Salad Dressing
1 medium  tomato (about 8 oz.), cored and roughly chopped

1 Tbs. unseasoned rice vinegar
1/2 Tbs. grated fresh ginger (from a 3/4-inch piece)
Small pinch of ground cayenne
Kosher salt
2 Tbs. extra-virgin olive oil

 Cut tomato in half and lightly squeeze the seeds (If you'd rather not lose the moisture then just strain your dressing after it's been blended. 

Combine all ingredients into your food processor or use an immersion blender. Store in a glass container. If you use a plastic dressing bottle, it will stain it.