Tomatoes....

There is nothing like picking up some fresh, juicy tomatoes at the Farmer's Market.  

Here are a few easy and delicious ways I love to use fresh tomatoes:

Bruschetta:

1 clove garlic, minced 

1 large tomatoes, diced

1/4 red onion, diced

2T fresh basil and oregano

2 tbsp. balsamic vinegar 

1 tsp. kosher salt and black pepper

Pinch of crushed red pepper flakes

I marinate the above mixture for a few hours.

I slice a baguette about 1/4" thick, rub a little EVOO on the top of each slice and sprinkle a little garlic powder over each.  I then put these under the broiler to toast the bread.  When cool, I top each slice of baguette with the tomato mixture and serve immediately.  Sometimes i place a slice of Pepper Jack cheese on top and put it under the broiler long enough to melt the cheese!  Garnish with a sprig of fresh oregano, basil or parsley.

A similar mixture is also tasty on top of angel hair pasta for a quick lunch:

Vodka Spiked Cherry Tomatoes Rolled in Basil Salt

Use a toothpick to poke 6 holes in each cherry tomato and then soak the tomatoes in a shot, or more, of vodka for an hour or two, stirring them occasionally.  Remove from vodka and roll in Basil Salt.  Pierce them onto a cocktail skewer.  The perfect garnish for a Bloody Mary, steak or chicken!

(Directions to make Basil Salt HERE)

Cherry Tomato Confit

Ingredients

• 1 cup of cherry tomatoes
• 1/3 cup of extra virgin olive oil
• 2 cloves of garlic, sliced
• 1 sprig of fresh thyme
• Salt and pepper, to taste
• 1 teaspoon balsamic vinegar
• Dash of sugar
• Optional: 1 T chopped onion and/or chopped green peppers

Instructions

1. Preheat the oven to 230°F.
2. Rinse the cherry tomatoes and pat them dry with a paper towel.
3. In a large oven-safe dish covered with parchment paper, add the cherry tomato and toss with the olive oil, garlic, and thyme. 
4. Season with salt and pepper.
5. And a sprinkling of sugar, the balsamic vinegar and give it a good stir
6. Bake for 1 ½ to 2 hours at 230°F.
7. Remove the dish from the oven and let it cool to room temperature.
8. Use a slotted spoon to transfer the tomatoes to a clean jar or container.
9. Pour the remaining oil and garlic over the tomatoes until the tomatoes are completely covered, if more is needed add more oil.
10. Enjoy!  Store ups to 2 weeks in fridge.  Serve on crostini, cheese, in sauce, on focaccia, on chicken, fish or meat.

Herbal Green Bean Salad

Steam 1/2 - 3/4 lb fresh green beans until al dente - you want them to still have a bit of crisp to them! Immediately dip them into ice cold water to stop the cooking.  Cut one cup of tomatoes in bite size pieces, slice 1/2 small onion.  Toss the green beans, cherry tomatoes and onion with Balsamic or Italian dressing and serve chilled!

Tomato Juice

Find the recipe here

Have you tried this Balsamic Glaze from Trader Joe's?  It's delish over tomatoes and cukes!

Hope you found something new to try!

Thanks for stopping by, Patti