Recipe: Some Flavorful Ways to Use Fresh Tomatoes

SOME FLAVORFUL WAYS TO USE FRESH TOMATOES
Source: The Decatur Daily - September 7, 2005

Looking for a simple way to use tomatoes besides slicing and serving with dinner or in sandwiches?

Try baking tomato halves with seasoned breadcrumbs and Parmesan cheese for a quick accompaniment to any meal. Or you can make Tomato Napoleons, use them in souffles or upside-down cornbread, in Caribbean jerk-flavored salads, or of course, on pizzas or toast.

Most of these ideas are from the Florida Tomato Committee, which advises never refrigerating a tomato, because it won't finish ripening. Cold kills the flavor, too, so store tomatoes stem end up at room temperature in a dry place until ready to slice or use in recipes like these:

Baked Tomatoes:
Preheat oven to 350 degrees F. Spray a 1-quart shallow baking dish with non-stick spray. Halve four medium tomatoes, then squeeze out and discard seeds. Place tomatoes cut side up in dish. Combine 3 tablespoons Italian seasoned bread crumbs and 3 tablespoons Parmesan cheese in small bowl. Sprinkle mixture over tomatoes and bake until soft, about 35 to 45 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.

Little Tomato Goat Cheese Souffles:
Fill tomatoes with a basic souffl mixture made with goat cheese and chives. Bake until puffy and golden brown.

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.

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 for 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.

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.