Fresh Tomato Recipes

Fresh tomatoes are always a treat when they are in season. These recipes will please everyone in the family and make nice dishes for family or company whether it's lunch or dinner!

Roasted Cherry Tomatoes

2 cups cherry tomatoes, any variety (about 1 pound)
1/4 cup diced red onion
1 clove garlic, minced
1 tablespoon fresh, minced basil
Salt and pepper, to taste
2 tsp. Olive oil
2 tsp. wine or herb vinegar
2 tsp. fresh minced parsley

Preheat your oven to 350 degrees. Lightly grease a baking dish large enough to spread the tomatoes over the bottom. Stem the tomatoes and place them in the baking dish. Sprinkle the onion, garlic, basil, and the salt and pepper over the tomatoes, then drizzle with the olive oil and vinegar. Bake until the tomatoes are soft, 20 to 30 minutes. Garnish with the parsley and serve warm.
Serves 6 to 8

Stuffed Cherry Tomatoes

36 cherry tomatoes
1 package (8 ounces) cream cheese, softened
1 tablespoon Good Season Zesty Italian dry mix
2 tablespoons milk
3 tablespoons chopped fresh parsley

Place tomatoes stem-side down. With a serrated knife carefully cut off the top 1/8 inch or so of each tomato.  With a small spoon or knife carefully scoop out a small amount of tomato. Set tomatoes on a platter. In a small bowl, combine cream cheese, dressing mix, and milk.  Blend well. Fill each tomato with about 1 teaspoon of the cream cheese mixture. Sprinkle tops with chopped parsley.  Refrigerate for up to 6 hours before serving.

Traditional Greek Salad

3 - 4 tomatoes
1 small red onion
6-7 ounces feta cheese
2 or 3 cucumbers
salt
olives
fresh oregano
2 tablespoons red wine vinegar
2-3 tablespoons olive oil

Cut the tomatoes, the onion and the cucumber in slices. Mix, add salt and crumbled pieces of feta cheese, oregano. Pour some olive oil before serving.
Serves 4
Note: You can also use balsamic vinegar.

Cherry Tomato Salad

1/3 cup light or regular mayonnaise
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1 pint cherry tomatoes, halved
1/4 cup red onions, very thinly sliced, then halved
2 tablespoons minced fresh parsley
salt and pepper, to taste

Whisk together the mayonnaise, vinegar and mustard in a salad bowl. Add the tomatoes, onions and parsley, then
toss well.  Season to taste.

Marinated Tomato Salad Recipe

5 large tomatoes, mix varieties or color if you have them
1/2 cup lemon juice
2 teaspoons granulated sugar
2 teaspoons olive oil
1/2 teaspoon fresh savory and fresh oregano, minced
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
2 cloves garlic, minced

Slice tomatoes into wedges and place in a large bowl. Combine  the remaining ingredients and mix well. Pour over the tomatoes  and toss gently to coat. Marinate in refrigerator for an hour  before serving.
Makes 6 servings