THREE SUPER-DUPER SUMMER TOMATO RECIPES

I rarely do a multi recipe post but these recipes are so quick and easy here goes…

# 1 PICA DE GALLO OPEN FACED TART

Pica de Gallo is a fresh uncooked tomato salsa typically served with freshly deep-fried corn tortilla chips. I took the ingredients for a classic pica de gallo and used them as toppings for these crispy open-faced tartlets. You can serve them whole with a salad for lunch or slice them into halves or quarters to serve as a snack.

PICA DE GALLO OPEN FACED TART

• 1 sheet of puff pastry, follow manufacturer’s defrosting instructions
• 18 grape tomatoes, sliced in half
• 12 sweet orange grape tomatoes, sliced in half
• 3 yellow cocktail tomatoes, sliced
• 1 jalapeno pepper, seeded and minced
• 1/2 teaspoon garlic salt
• 2 tablespoon fresh cilantro leaves, finely chopped
• 1/2 cup grated white cheddar

THE STEPS:

1. Preheat oven 400*F
2. Line baking sheet with parchment paper.
3. Place puff pastry on lined sheet and cut into 6 equal pieces.
4. Using a fork, prick entire pastry surface leaving a ¼ inch border/frame on all sides.
5. Sprinkle pastry evenly with each of the tomatoes.
6. Sprinkle half of the minced jalapeno peppers and all of the garlic salt over the tomatoes.
7. Bake tarts for 20 minutes then remove from oven and divide cheese between them.
8. Place the tarts back in the oven for 5 additional minutes.
9. Serve sprinkled with chopped cilantro and remaining minced jalapeno.
10. Remove from oven and sprinkle remaining minced jalapeno peppers and chopped cilantro over the tarts.

THE LOVE: If you make the mistake of chopping and handling hot peppers like jalapeños without wearing rubber gloves you may find your hands burning when you finish. Washing with soap and water is pretty much useless. Try rubbing a tablespoon of olive oil all over your hands for about a minute, and then wash them with soap and water. The olive oil helps to dissolve the capsaicin in the jalapeno — which is more soluble in oil than in water, so it will rinse away.

#2 AWESOME MARINATED TOMATOES

When it’s just too hot to cook, you need tasty no-stove-required recipes in your repertoire to fall back on. These Marinated Tomatoes are amazingly delicious tomatoes and super versatile. Use any tomato you like or a combination of tomatoes like beefsteak, Italian plum and yellow cherry tomatoes. Any combination will work perfectly as long as they are lovely and ripe. Make sure you have lots of crusty French bread on hand to soak up all of the luscious marinade!

AWESOME MARINATED TOMATOES

• 6 whole Tomatoes stem end removed and cut into 8 wedges each
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon sugar
• 1 teaspoon minced garlic
• 1 teaspoon sea salt
• 1 teaspoon fresh thyme leaves
• ½ teaspoons freshly ground black pepper
• ¾ cup Extra Virgin Olive Oil
• ½ cup Red Wine Vinegar
• 3 whole scallions, sliced

THE STEPS:

1. In a large bowl, whisk together all of the ingredients except the tomato wedges.
2. Add the tomatoes and gently toss to coat.
3. Allow the tomatoes to marinate at room temperature for 2 hours, gently stirring every 15 minutes.
4. Serve with crusty bread to soak up the awesome marinade.

THE LOVE: With all of the salads, vegetable dishes and herb chopping you’ll be doing this summer, I thought it would be a good idea if I shared a little trick professional cooks use in the ‘prep kitchen’ to keep their cutting board from sliding all over the place while they work. Place a wet paper towel or damp dish cloth under your board to keep it in its place. Works like a charm!

#3 BAKED PARMESAN TOMATOES

If you’re anything like me, summer is a chock-a-block busy time of the year with family and friends dropping by to visit or to share a meal. I love having a super quick and easy way to serve delicious summer tomatoes. I usually avoid turning my oven on due to the warm weather but this dish only takes 15 minutes. It’s in and out of the oven in the time it will take you to set the table! I used fresh chives as the garnish for this recipe , but please feel free to use your own favorite fresh herb. When the fresh herbs hit the hot baked tomatoes, your guests will be drooling.

BAKED PARMESAN TOMATOES

• 4 tomatoes, washed, dried thoroughly and halved horizontally
• 1/4 cup freshly Grated Parmesan Cheese
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 4 teaspoons Extra Virgin Olive Oil
• 1/4 cup fresh chives, snipped

THE STEPS:

1. Preheat oven to 450° F.
2. Place tomatoes cut-side up on a parchment lined baking sheet or in a shallow casserole baking dish.
3. Top with Grated Parmesan, salt and pepper.
4. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.
5. Remove from oven, sprinkle with snipped chives and serve immediately.

THE LOVE: Store tomatoes upside-down in the refrigerator to make them last longer! Sunlight doesn’t ripen tomatoes, the warmth from the sun does. If you store tomatoes with stems pointed down they will stay fresher, longer. If you place a cooling rack in your fridge, the longer stems will fit in the holes and keep them from rolling on their sides.

Thanks for reading.