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4 tasty tomato recipes
Dont limit yourself to red tomatoes. Yellow tomatoes will be sweeter; green, a little more tart.
Prep: 25 minutes; Chill: 2 hours
- 4 tomatoes (3 to 4 oz. each)
- 1/4 teaspoon sea salt or salt
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar or vinegar
- 1/2 teaspoon sugar
- 3 ounces fresh mozzarella or fresh buffalo mozzarella, drained and cut into small chunks (about 1/2 cup)
- 1/4 cup slivered red onion
- 1/4 cup snipped fresh basil
- Sea salt or salt
- Freshly ground black pepper
- Cut a 1/4-inch slice from the stem end of each tomato. Using a spoon, carefully scoop out core, seeds, and pulp, leaving up to a 1/2-inch-thick shell. Discard pulp. Sprinkle tomato shells with the 1/4 teaspoon sea salt and the 1/8 teaspoon pepper. Stand tomato shells on a plate; set aside.
- For dressing, in a screwtop jar, combine olive oil, vinegar, and sugar. Cover; shake well. Reserve 1 1/2 tablespoons of dressing. Spoon remaining dressing into tomato shells.
- In a medium bowl combine mozzarella, red onion, basil, and reserved dressing; toss to mix. Spoon cheese mixture into tomato shells. Cover and refrigerate until ready to serve, up to 2 hours. To serve, place stuffed tomatoes on individual plates. Sprinkle with additional salt and pepper. Makes 4 servings.
Nutrition Facts per serving: 177 cal., 15 g total fat (4 g sat. fat), 16 mg chol., 187 mg sodium, 6 g carb., 1 g dietary fiber, 3 g sugar, 5 g protein.
Tomatoes and corn are some of the best flavors of summer, and they come together beautifully in these little gems!
- 12 tomatoes (about 4 oz. each)
- Nonstick cooking spray
- 1/2 cup light dairy sour cream
- 1/2 cup milk
- 2 eggs
- 1 tablespoon butter, melted
- 1/4 cup finely crushed saltine crackers (7)
- 1 tablespoon all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1 cup fresh corn kernels; or frozen whole kernel corn, thawed, or one 8-oz. can whole kernel corn, drained
- 1 tablespoon finely chopped onion
- 2 ounces havarti cheese with dill, shredded (1/2 cup)
- Cut a 1/4-inch slice off the stem end of tomatoes. Using a spoon, scoop out the pulp of each tomato, leaving about a 1/4-inch shell. Sprinkle cavities with salt and black pepper. Turn upside down on a paper towel-lined baking sheet to drain; let stand for 30 minutes. Meanwhile, lightly coat twelve 2 1/2-inch muffin cups with nonstick cooking spray; set aside.
- Preheat oven to 350° F. In a medium bowl use a whisk or fork to combine the sour cream, milk, eggs, and melted butter. Using the whisk or fork, mix in the crackers, flour, sugar, baking powder, and 1/4 teaspooon salt until smooth. Stir in corn and onion. Place tomatoes, cut sides up, in the prepared muffin cups. Fill each with about 3 tablespoons of the corn mixture. Sprinkle each with some cheese.
- Bake, uncovered, for 25 to 30 minutes or until filling is puffed and set. Remove from oven; cool in pan on a wire rack for 10 minutes. Remove from cups using a large spoon. Serve warm. If desired, trim with fresh dill sprigs. Makes 12 servings.
Nutrition Facts per serving : 107 cal., 5 g total fat (2 g sat. fat), 48 mg chol., 204 mg sodium, 11 g carb., 2 g dietary fiber, 6 g sugar, 5 g protein.
Go-with-anything tomato saute
This quick-to-fix medley of warm grape tomatoes, shallots, thyme, and mozzarella cheese is terrific over pasta or wilted greens, but dont be afraid to serve it or on its own.
- 2-1/2 cups whole red grape or yellow teardrop tomatoes and/or cherry tomatoes
- Nonstick olive oil cooking spray
- 1/4 cup sliced shallots
- 1 teaspoon snipped fresh thyme
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces mozzarella cheese, cut into 1/2-inch cubes
- Halve about 1-1/2 cups of the tomatoes; set aside. Lightly coat a 10-inch nonstick skillet with nonstick cooking spray. Add shallots, thyme, and garlic. Cook and stir over medium heat for 2 to 3 minutes or until shallots are tender.
- Add all of the tomatoes, the salt, and pepper. Cook and stir for 1 to 2 minutes or until tomatoes are just warmed. Remove from heat. Stir in mozzarella cheese. Makes 4 servings.
Nutrition Facts per serving: 109 cal., 6 g total fat (4 g sat. fat), 20 mg chol., 237 mg sodium, 6 g carb., 1 g dietary fiber, 6 g protein.
This chilled soup is creamy and refreshing, and uses fresh vegetables and herbs from the garden.
- 3 cucumbers, peeled, seeded, and cut up (1 1/2 lb.)
- 3 tomatoes, cored, seeded, and cut up (1 lb.)
- 1 clove garlic, minced
- 1/2 cup coarsely sliced green onions or scallions
- 1/4 cup snipped fresh parsley
- 3 tablespoons cider vinegar
- 1 cup chicken broth
- 2 8 -ounce cartons dairy sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Cucumber slices (optional)
- Cherry tomato or grape tomato wedges (optional)
- In a food processor or blender combine cut up cucumbers, tomatoes, garlic, green onions, parsley, and vinegar; cover and process until nearly smooth. (If using blender, blend half of the vegetables at a time.) Transfer puree to a bowl; stir in chicken broth.
- Serve immediately or cover and chill up to 4 hours. Before serving, add sour cream and whisk until smooth. Stir in salt and pepper. If desired, garnish with slices of cucumber and wedges of tomatoes. Makes 6 servings.
Nutrition Facts per serving: 203 cal., 17 g total fat (10 g sat. fat), 33 mg chol., 413 mg sodium, 11 g carb., 2 g dietary fiber, 5 g sugar, 4 g protein.