Veronica's Garden

TOMATO RECIPES

Grilled Tomato Melts

Serves 4

What you need:

How to:

1.     Preheat oven to 350 degree F. Cut each tomato into 4 slices, about 1/2 inch thick. If using smaller tomatoes, halve each one. For each of 4 servings, arrange 3 tomato slices, overlapping slightly, in a foil-lined, 15x10x1-inch baking pan. (Or, if using smaller tomatoes, arrange in a single layer in a foil-lined,15x10x1-inch baking pan.) Sprinkle with shredded cheese, finely chopped pepper, and toasted almonds. Bake about 15 minutes or until cheese is bubbly. Carefully lift with large metal spatula to individual plates, allowing excess juices to drain off.

2.     To prepare on a grill, arrange ingredients as above in a shallow disposable foil pan. In a grill with a cover arrange medium-hot coals around the edge of the grill; test for medium heat above the center of the grill. Place the pan with the tomatoes in the center of the grill rack. Grill, covered, for 12 to 15 minutes or until cheese is bubbly. Makes 4 appetizer servings.

make ahead tip

·       Arrange tomato slices in baking pan and sprinkle with cheese, pepper, and nuts. Cover and chill up to 4 hours. Bake or grill as above.

Roasted Tomato Slices

Serves 4

What you need:

3 Large Tomatoes, cut into 12" thick slices

3 cloves of garlic, chopped

Olive Oil

Sea Salt

Parmesan Cheese shredded or grated

How to:

Preheat oven to 350

Brush baking sheet with 1 TBSP olive oil

Arrange tomato slices on baking sheet.  Sprinkle garlic over tomatoes and drizzle with remaining olive oil.  Season with sea salt and parmesan cheese

Bake in oven until tomatoes are tender, 10-15 mins

Honey Roasted Cherry Tomatoes

Serves 4

What you need:

1 lb cherry tomatoes
2 garlic cloves
1 tbsp clear honey
3 tbsp olive oil
Sea Salt and Black Pepper

How to:

Preheat oven to 375°.  Lightly oil a roasting pan.  Halve the tomatoes and place them, cut side up in pan.  They should fit snugly with little to no space between them.

Crush garlic with a pinch of salt then beat it with the honey, olive oil and a good grinding of pepper.  Spoon this sticky, garlicky mixture over the tomatoes and roast for about 30 minutes, until golden, juicy and bubbling.  Serve on warmed crusty bread.

How to:

Preheat oven to 375°.  Lightly oil a roasting pan.  Halve the tomatoes and place them, cut side up in pan.  They should fit snugly with little to no space between them.

Crush garlic with a pinch of salt then beat it with the honey, olive oil and a good grinding of pepper.  Spoon this sticky, garlicky mixture over the tomatoes and roast for about 30 minutes, until golden, juicy and bubbling.  Serve on warmed crusty bread.

Tomatoes Stuffed With Fresh Corn and Mango Salad

Serves 6

What you need:

6 large tomatoes
4 ears corn
1/2 mango, peeled and diced
1/2 bunch green onions, thinly sliced
1/2 cup cherry tomatoes, halved
1/4 cup minced fresh cilantro
12 jalapeno, finely minced
1 1/2 tsp olive oil
3 tbsp fresh lime juice
Salt / Pepper

How to:

Cut tops off tomatoes.  Gently cut around inside edge of each.  Use a spoon or your hands to scoop out most of the inside (reserve for another use), creating a cup.  Sprinkle insides with salt and pepper.   Cut kernels off corn and place in large bowl.  Add mango, green onions, cherry tomatoes, cilantro, jalapeno, olive oil and lime juice. 

Gently mix to combine; season with salt.  Spoon salad into tomato cups.  Transfer to a platter.  Garnish with fresh chive blossoms.  Serve.