It’s that time of year when fresh and summer sweet tomatoes ripen on the vine for picking. My own humble little garden is providing lots of Beefsteak, Heirloom, and Lemon Boy varieties of tomatoes. But what to do with all these fresh and frugal home grown fruits?
Since I love sharing frugal, delicious, and heart-healthy meals with you, here are three recipes for those with fresh tomatoes. I’ve made and photographed the following low fat dishes for your dining pleasure: Mediterranean Summer Tomatoes, Rotini with Tomatoes & Basil, and Chunky Sweet Tomato and Avocado Salsa.
Mediterranean Summer Tomatoes
A simple, easy, and cheap recipe for those who love the simple flavor of fresh tomatoes.
- 5 fresh tomatoes (various colors and varieties)
- 5 shallots, coarsely chopped
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 loaf French bread, for dipping (optional)
Slice the tomatoes and arrange them in a serving dish. Coarsely chop and sprinkle the shallots over the tomatoes. Whisk the olive oil and balsamic vinegar together with a fork, pour over the tomatoes. Let stand for 5 minutes before serving. Can be refrigerated (covered) for up to 2 days. Eat with French loaf by dipping the bread in the marinade when finished with the tomatoes.
Rotini with Tomatoes & Basil
This delicious recipe landed in my inbox by way of reader Ruth (Thanks Ruth!). The original recipe, Sumptuous Summer Rotini with Tomatoes, comes from the book: Sundays at Moosewood Restaurant (Amazon $16.47) and is YUMMY. I changed the recipe here to use my home grown ingredients.
- 1 pound rotini (whole wheat)
- 3 cups of green beans (or 2 medium zucchini)
- 3 large tomatoes, chopped (various colors and varieties)
- 3 cloves garlic, minced
- 1/3 cup pine nuts
- 2 tbsp olive oil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- dash of freshly ground black pepper to taste
- 1 1/2 cups mozzarella cheese (not photographed)
- freshly grated Parmesan cheese (not photographed)
- Boil a pot of water. Add rotini and stir. Cook till al dente (or preferred pasta texture).
- Chop green beans into one inch bites (or chop zucchini into rounds, 1/4 inch thick).
- In a skillet, saute the beans (or zucchini), garlic, and pine nuts in olive oil until garlic is golden and beans (or zucchini) is barely tender. This takes just a few minutes.
- Transfer cooked bean or zucchini mixture to a serving bowl and add the tomatoes, parsley, basil, cheese, lemon juice, and olive oil.
- Drain and add cooked pasta to serving bowl. Add black pepper to taste and mix well. Sprinkle mixture with freshly grated Parmesan cheese.
Ruth says this dish “tastes like summer.” I only wish I had the cheese on hand to fully appreciate this dish.
Chunky Sweet Tomato and Avocado Salsa
A lovely fresh recipe for topping salads, serving with chicken, or for dipping with corn chips.
- 2 tbsp freshly squeezed lime juice
- 1 tbsp olive oil
- 1 1/2 cups tomatoes (any variety)
- 1/4 cup kalamata olives
- 1 large ripe avocado
- 1 green onion, thinly sliced
- 1/2 tsp each salt and ground black pepper
- dash of cayenne pepper
In a medium-size bowl, stir lime juice with oil. Slice or dice fresh tomatoes. Pit olives and slice in half. Dice avocado. Add all ingredients to bowl. Sprinkle mixture with seasonings. Gently stir until evenly mixed. Serve with choice of meat, on salad, or with dipping corn chips.
Hope you enjoy these three fresh tomato recipes. Are you a tomato fiend? What’s your favorite garden fresh tomato recipe?