14 Tantalizing Cooking Ideas Using Fresh Tomatoes

TOMATO NAPOLEONS
Cut peeled tomatoes into four crosswise slices. Layer with marscapone spiked with fresh dill and slivered smoked salmon. Serve on greens with toasts.

TOMATO TARTAR
Season chopped, seeded tomatoes with olive oil, lemon juice, capers, minced fresh basil, nicoise olives and onion. Serve on endive; use as a dip, or as a topping for crostini, steamed fish or baked potatoes.

FRESH TOMATO SALAD PIZZA
Top pizza dough with Fontina and Parmesan cheese: bake until cheese melts and crust is golden. Top with sliced tomatoes, salad greens, sliced green olives and a drizzle of dressing.

FLORIDA TOMATO TOAST
Spread mayonnaise onto bread slices then place thinly sliced tomatoes on top (one or two layers). Sprinkle grated mozzarella on top. Bake in oven at 350 degrees F, about 15 minutes.

ROASTED TOMATOES
Cut tomatoes in halves; squeeze to release seeds. Place on a rack on a shallow pan, cut-side down. Bake at 450 degrees F, until skin blisters, about 20 minutes.

UPSIDE-DOWN TOMATO CORNBREAD
Line greased skillet with season tomato slices; pour cornbread batter over tomatoes; cook until bread is done, then invert.

CARIBBEAN JERK TOMATO SALAD
Lightly grill tomato wedges brushed with a mixture of oil and jerk seasoning; toss with sliced avocado, hearts of palm and chunks of cool, cooked chicken or pork.

CHARRED TOMATOES WITH GARLIC AND OLIVES
Broil whole tomatoes until slightly charred, about 10 minutes. Remove skins; chop flesh roughly. Transfer to a pan; add halved garlic cloves, olive oil and salt: roast at 400 degrees F, until thickened and flecked with dark bits, about 1 hour. Serve drizzled with more olive oil and chopped ripe olives. Use as a dip with pita breads.

THAI TOMATO SPRING ROLLS
Wrap a mixture of chopped tomatoes, mint, pork tenderloin, lemongrass and peanuts in wrappers. Serve with spicy soy dipping sauce.

FRIED PINK TOMATO SANDWICHES
Saute flour or cornmeal-dusted slices of pink tomatoes then place on rounds of polenta that have been seasoned with basil.

LITTLE TOMATO GOAT CHEESE SOUFFLES
Lay the tomato on its side and cut a very thin slice off the bottom using a sharp serrated knife. Slice off the top 1/4 of the tomato and discard. (The top minus the core may be chopped and added to the filling.) Using a sharp paring knife and spoon, cut and scoop out the flesh, leaving thickish walls. Salt the cavities lightly and invert on a cooling rack for 15 minutes to drain. Fill tomatoes with a basic souffle mixture made with goat cheese and chives. Bake until puffy and golden brown.

SPICY FRIED TOMATOES
Dip thick slices of tomatoes in cornmeal seasoned with chili powder; saute briefly until golden.

STIR FRY ADD-IN
Include fresh tomato wedges in Oriental stir-frys for added color and taste.

TOMATO TUNA MELT
Top thick slices of red ripe tomatoes with tuna or shrimp salad. Place slices on English muffin halves; top with hot pepper Monterey Jack cheese; broil or microwave until cheese melts.

Source: Florida Tomato Committee