Tomatoes - Day 7

Grilled Bruschetta Chicken (Kraft Food & Family, Summer 2007)

1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.

GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.

TURN chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (165ºF).

~Serves 4

Tomatoes - Day 6

Spaghetti with Summer Squash and Tomatoes - Tyler Florence


Kosher salt
1 zucchini, sliced into thin rounds (again...mandolin = best friend)
1 summer squash, sliced into thin rounds
1 pint cherry tomatoes
1/2 onion, finely chopped
1 garlic clove, chopped
1 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound spaghetti

Bring a large pot of salted water to a boil over high heat for the spaghetti.

Preheat the oven to 400 degrees F.

Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.

The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.

To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.

Tomatoes - Day 5

Herbed-Grilled Tomatoes

1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 garlic clove, minced
1 teaspoon minced fresh basil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
4 medium tomatoes, halved
1 tablespoon grated fresh Parmesan cheese
1/2 teaspoon chopped fresh parsley, for garnish

In a wide, shallow bowl, combine the olive oil and next 5 ingredients (through pepper). Add tomatoes, and turn to coat them on all sides.

Prepare grill.

Place tomatoes, cut sides down, on the grill rack. Brush once with remaining marinade, and then discard marinade. Grill about 5-7 minutes on each side over medium-high heat or until tomatoes begin to blister, soften, and brown. (They can burn easily, so keep an eye on them.)

Remove the tomatoes from grill, and top with Parmesan cheese and parsley. Serve immediately.

~Serves 4

Tomatoes - Day 4

Tomato, Basil & Couscous Salad (Bon Appetit - August 1995)

2 1/4 cups canned chicken broth
1 10-ounce box couscous
1 cup chopped green onions
1 cup (generous) diced seeded plum tomatoes
1/3 cup thinly sliced fresh basil
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 teaspoon dried crushed red pepper
Cherry tomatoes, halved

Bring broth to boil in medium saucepan. Add couscous. Remove from heat. Cover; let stand 5 minutes. Transfer to large bowl. Fluff with fork. Cool.

Mix all ingredients except cherry tomatoes into couscous. Season with salt and pepper. (Can be made 1 day ahead. Chill.) Garnish with cherry tomatoes.

~Serves 6

Tomatoes - Day 3

Fresh Tomato Salad with Onions, Feta & Olives (Bon Appetit - August 1999)

5 ripe, large tomatoes; cut into 1/3 inch thick rounds
1 small red onion, thinly sliced (a mandolin works GREAT)
1/4 c. extra virgin olive oil
1 T. balsamic vinegar
4 oz. feta cheese, crumbled
1/4 c. kalamata olives
1 T. fresh parsley

Arrange tomatoes on a platter. Top with onion slices. Drizzle oil and vinegar over top. Sprinkle with salt & pepper. Allow to stand at room temperature for at least 1 hour.

Sprinkle cheese, olives & parsley over salad and serve.

~Serves 6

Tomatoes - Day 2

Salsa Roja

2 c. diced fresh tomatoes
1 1/2 c. diced red pepper
1 1/3 c. chopped onion
2 large jalapeno peppers, seeded and diced (**the FDA is warning against these now...you decide)
6 garlic cloves, minced
3/4 c. chopped fresh cilantro
1/4 c. chopped fresh parsley
1/4 c. fresh lime juice
2 T. finely chiopped fresh oregano
2 T. balsamic vinegar
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. freshly ground pepper

Combine first 5 ingredients in a large bowl; toss gently. Combine cilantro and remaining ingredients in a small bowl; stir well. Add cilantro mixture to tomato mixture. Serve chilled.

~makes 6 cups

To-may-to, To-mah-to...

The FDA has finally declared that tomatoes are “safe” to eat, because they can’t determine the source of the ”bad” tomatoes. Seriously? I don’t know about you, but I’ve been eating tomatoes all summer, regardless of the FDA warning, and now I’m REALLY glad I did. I feel so bad for all of those local farmers who have lost their season, and for no good reason.

So here is what I’m going to do about it…I’m posting my favorite tomato recipes all week in celebration of the glorious summer staple in hopes that folks will be inspired to spend the second half of their summer buying and eating tomatoes.


Rick's Favorite Salmon with Tomato-Basil Sauce

4 large tomatoes, peeled and seeded*
4 (4-6-ounce) salmon fillets
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons butter
1 cup heavy cream
1/4 cup chopped fresh basil

Place peeled and seeded* tomatoes in a blender or food processor. Process until a chunky purée is formed; set aside.

Season salmon with salt and pepper.
Heat a large skillet over medium-high heat. Melt butter and when foam subsides, place salmon, skin-side up in pan. Brown on both sides, until fish is just cooked through, about 6 minutes, depending on thickness of fillets. Transfer to plate and hold warm.

In same skillet over medium heat, combine puréed tomatoes and heavy cream, scraping any browned bits off the bottom. Simmer until slightly reduced, and sauce is desired consistency. Stir in basil. Adjust seasoning if necessary.

Place salmon on individual serving plates and pour sauce over the top. Serve immediately. (We like ours with a side of angel hair pasta and a little parmesan)

Makes 4 servings.

*To peel and seed a tomato, lightly score an 'x' into the bottom end with a sharp paring knife. Drop into boiling water for 30 seconds, or until skin just begins to tear. Remove with a slotted spoon into ice water. When cool enough to handle, peel off skin, cut in half and gently squeeze to remove seeds. Proceed with recipe.